Recipes‎ > ‎

Recipe for Spicy Manglore Bafat Masala Powder

posted 22 Nov 2012, 22:46 by Rajmi Arun   [ updated 22 Nov 2012, 22:47 ]
A hot and tangy masala powder that gives an immense taste to the Manglorean recipes. The chilly used in this Bafat Masala is mainly Kashmiri Red Chillies that gives a deep red colour to the recipe. To give more colour, more chillies are used. Though this Bafat Masala Powder is used mainly to make fish or meat recipes, it gives an intense taste to the vegetarian dishes also.

Red Chillies - (Kashmiri Chillies to give the colour) 500 gms
Red Chillies - 100 gms
Coriander seeds - 1/3 cup
Cumin - 1/4 cup
Cloves - 4 nos
Cinnamon - 1 inch piece
Pepper - 2 tbsp
Turmeric Powder - 1 tbsp

In a heavy bottom pan add a tbsp of oil and add both the type of chillies and roast it for 2 to 3 mins. (adding oil helps in reducing the strong stench produced by frying the chillies). Remove and spread on a flat plate. Add all other ingredients in another dry pan except turmeric powder and roast for about 5 mins till the aromatic smell is produced. Remove and let it cool. Grind little by little in a small dry grinder. Mix all the portions of the powder thoroughly and store it in an air tight jar.

Note: Even though refregirated, this powder have to be used within a month of preparation.

Tip: Instead of using two pans, better fry all the other ingredients except chillies first and then add little oil and fry the chillies.