Cocinanispolina: Paste

Monday, 13 February 2017

{Recipe}Goan Green Masala

Goan Green Masala is again one of the most liked masala paste in Goan Homes. We can use Green masala for stuffing fish like Mackerels,pomfrets or squids or can also use for making curries like chicken ,beef and fish also.This paste is very spicy so while making curries you have to add coconut or coconut milk to make it mild. Even for roasting and frying meat,chickens and seafood you can use this amazing Green paste.

Servings Makes Around 250 Gram Bottle

Total Preparation time : 20 Min

Cuisine : Goan

Author: Ispolina Silveira

Ingredients

1 Bunch of Green fresh coriander

20-25 Green Chilies

1 Tablespoon full Pepper corns

1 Tablespoon full Cloves

1 Tablespoon full Cumin seeds

3 Inch of Ginger

3 Large Pods of Garlic

1/2 Table spoon of Turmeric

2 Sticks of Cinnamon

Vinegar for Grinding

Salt as per Taste

YouTube Video

Method (Step wise)

1.Take the above all ingredients and grind it into fine paste using vinegar.

2.Ground Masala paste store in a glass bottle and store in refrigerator for future use.

3.And its done.Enjoy the Green Masala Paste for any sought of Preparation.

Recipes which you can Try with Green Masala from my Blog as below:

Green Masala Mackerel Fry

Goan Green Beef Curry Recipe

Goan Mince Beef with Potato

King Fish Cutlets

Tuna Cutlets Recipe

Thank you for Visiting My Blog :

http://cocinanispolina.blogspot.com/

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https://www.youtube.com/channel/UCl5v1sH0_3Anamp2ok2TTpQ?view_as=subscriber

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Enjoy Cooking ...........

Friday, 10 February 2017

Goan Recheado Masala Recipe

Here comes the recipe of my favourite masala "Goan Recheado Masala". It's a very versatile Masala paste and must to have paste in all goan Kitchens. Recheado masala is used stuffing fish like Bangde (mackerels),Pomplet (pomfrets),Calamari (squids) and also vegetables like bhende(ladyfinger),eggplant slice etc and then shallow frying. Red Recheado masala is blend of Indian spices which gives Spicy flavour ,vinegar for savoury flavour and last sugar for the sweetness as most of the goan food is.

The preparation of Recheado paste may requires prior 30 min of soaking of the spices in Vinegar and then grinding to fine paste.The paste you can preserve for about six months because there is no water involved in grinding.As you read you might have noticed its ground only by using vinegar.Also because of sugar and fried onions the masala nice sweet taste.

Servings : 250 gram(bottle full)

Preparation Time : 40 min

Ingredients

100 Gram Kashmiri chilies+few small chilies with spice

1 Table spoon Cumin seeds

1 Table spoon of pepper corns

1 Table spoon Cloves

1 Table spoon sugar

3 Inch of ginger

2 Large pod of Garlic(peeled)

1 Large Stick of cinnamon

2 Tsp Turmeric Powder

Salt as per taste

Oil

Vinegar for Grinding the Recheado Paste

Method

1. In large bowl soak all the ingredients accept sugar,onion and oil.(ingredients to be soaked red chilies,garlic,ginger,pepper corns,cumin seeds,turmeric,salt)soak for about 30 min.

2.After 30 min up grind all the ingredients to a fine smooth paste.While grinding add vinegar as an when required.Add sugar and grind again.

3.Chop the onion very fine and the fry till golden brown.After onion is cooled down add the same to the recheado paste and mix well.Using of fried onions is optional you can prepare the paste with onions too.