Tag Archives: masala

Sea food Masala

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Last month I got to have a crab curry prepared by my friend Veena, which was absolutely different in taste, texture, color and aroma which was like the one we have in restaraunts. I liked the curry to the core, and so thought of preparing it by myself.

The secret behind the recipe was the masala they prepare, she also added that this masala goes out well with all the seafood both for curry and fry.

I tried it at home, it was delicious and something different from what I prepare. Trying different food is something interesting to me. Let me share the recipe of the masala powder…

Do check out my other seafood recipes in this link: https://madraasi.com/main-course/non-vegetarian/seafood/

Ingredients:

  • Ulundam paruppu/Black Lentil/Urad dal – 1 tbsp
  • Tuvaram paruppu/Split pigeon pea/Toor dal – 1 tbsp
  • Kadala paruppu/Split chickpea/Channa dal – 1 tbsp
  • Paasiparuppu/Green Lentil/Moon dal – 1 tbsp
  • Red chilies – 9 nos
  • Coriander seeds – 3 tbsp
  • Cumin seeds – 3 tbsp
  • Turmeric powder – 2 tsp
  • Black peppercorns/Milagu – ½ tbsp.
  • Cloves – 7 nos
  • Cinnamon (1” stick) – 4 nos
  • Star Anise – 5 nos

Preparation:

  • Dry roast all the dal/paruppu/lentil together for few mins or until they start turning golden brown or until you get a wonderful aroma.
  • Transfer it to a plate, spread it and keep it aside.
  • Dry roast all the spices together for few mins or until they start turning the color or until you get a wonderful aroma.
  • Transfer it to a plate, spread it and keep it aside.
  • Grind it in a mixie, to fine paste once when it comes to room temperature.
  • Transfer it to a plate and bring it room temperature.
  • Store it in an air-tight container.

You can also prepare this in large quantity and store it in an air tight container.

Duck Gravy / Vaathu Masala for Briyani

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Apart from being posting few Duck curries, this time again a different one but a very special prepared for my special one (my friend) for his birthday. Here I am not going to use the word as usual but very special gravy which is perfect for Briyani or any variety rice and pulav. Let us move on to the recipe…

Duck Gravy / Vaathu Masala for Briyani

Duck Gravy / Vaathu Masala for Briyani

Ingredients:

  • Duck meat – 500 gm
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Curry leaves – two strands
  • Red chilies – 2 nos (pinched)
  • Onions – 2 nos (medium sized)
  • Tomato – 1 ½ nos (medium sized)
  • Turmeric powder – ½ tsp
  • Coconut pieces – 2 tbsp
  • Cumin seeds – 1 tsp
  • Chili powder – 1 tsp
  • Coriander powder – 2 tsp
  • Salt to taste
  • Ginger – 1 “ inch stick
  • Garlic – 4 cloves
  • Gingelly / Sesame oil – 3 tsp

Preparation:

  • Finely chop the onions and tomatoes. Clean and the chop the duck meat into medium pieces.
  • Marinate the duck meat with chili powder, coriander powder, turmeric powder and salt for half an hour.
  • Crush ginger and garlic using mortar and pestle.
  • Heat oil in a pressure cooker, add mustard, split black gram, red chilies and curry leaves. Wait till they crackle.
  • Grind the coconut and cumin seeds into fine paste by adding little water. Keep it aside.
  • Add in the onions, crushed garlic and ginger. Cook till they turn golden brown.
  • Add in the tomatoes and cook till they turn mushy.
  • Pour in the coconut paste and cook till the raw smell goes off.
  • Add in the duck meat and cook till the meat dark in color.
  • Pour in two cups of water and wait till it boils.
  • Cover the pressure cooker and wait for 5 whistles.

Serve hot with any briyani’s, pulav and variety rice.

Bunts Chili Powder

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As usual when I started hunting recipes came across Bunts recipe, as the name was new, I was happy that I got something different and interesting. Started scrolling out the recipe, it was too good.

Bunts were a group of people in Mangalore, Karanataka. This coast is lush with paddy fields, coconut-laden palms and sun kissed beaches. This fish curry is the version of the “Bunts Fish Curry”. The Bunts liberally known for the red chilies and coconut, utilising the coconuts and red chillies grown locally, they have their own technique of combining spices and ingredients together to create dishes with very distinctive flavours. The base of many Bunts recipes are the Bunts masala with and without coconut. Now I am here posting the without coconut Bunts Chili Powder. Let us move on to the recipe…

Bunts Red Chili Powder

Bunts Red Chili Powder

Bunts Chili Powder (without coconut)

Ingredients:

  • Red chilies – 9 nos
  • Coriander powder – 2 tbsp
  • Cumin powder – 2 tsp
  • Fenugreek / Methi / Vendayam seeds – ¼ tsp
  • Carom / Ajwain / Oma seeds – ¼ tsp
  • Garlic cloves – 6 nos
  • Black peppercorns – 1 tsp
  • Turmeric powder – ¼ tsp
  • Salt to taste

Preparation:

  • Dry roast all the ingredients together, be careful it should not be burnt.
  • Remove from the heat, when the raw smell goes off.
  • Transfer it to a plate and bring them to room temperature.
  • Grind them to a fine powder and store in a airtight container.

Note: Roast only in a low flame. You can refrigerate the powder for about 6 months in an airtight container. This powder can be used for non-veg and veg curries.