Three Indian great masalas from different parts of India. For your kitchen.
Meet Bafat from Mangalore, Rechad from Goa and Bottle Masala from Bomaby to give an ethnic character to your kitchen. These multi purpose masalas have a long shelf life if once it is made and it brings an air of culture and tradition to your kitchen from its places of origin.
The Bafat Masala
The Bafat Powder, also known as ‘bafad,’ is an essential spice blend found in the kitchens of Mangaloreans, especially among the Catholic community. This flavorful mixture is particularly cherished by those who frequently prepare and savour the mouth watering ‘Dukramaas’ (Pork Bafat style). This dish stands out as both simple and incredibly delicious, with the added bonus of improving in taste when reheated on the second and third days. The preparation demands minimal effort, primarily involving the chopping of ingredients, which might take some time depending on the quantity being made.
Bafat powder can be crafted and stored for up to a year or even longer. While it is readily available in most Mangalorean and Goan stores that stock local products, the homemade variant prevails due to its freshness and aromatic quality when stored properly. Its versatility extends to the point where the powder, excluding the garam masala can be swiftly employed to create delectable fish curries. It can be used in ample amounts, across a range of dishes such as Chicken sukka (Dry Coconut Chicken), Chicken curry, fish curry, and vegetable sukka (stir-fried vegetables with grated coconut).
Notably, it has become a staple for approximately 99% of Mangaloreans, finding its place on the ‘must-buy’ list whenever they return from abroad. Therefore, stores like Konkan Traders, Don Stores, and Costa Bakery consistently keep their shelves stocked with this sought-after item throughout the year.
While one could theoretically substitute Bafat powder with regular chilli powder, turmeric, and coriander powder, the end result never quite matches the perfection achieved with the original Bafat blend. As the adage goes, some things are best left untouched, preserving their originality.
Yield: Approx one and a half kilos
You Need:
- 150gms Kashmiri chillies
- 400gms Long red chillies (also called as ‘Kumta’ & ‘Kumti’ mirsaang in Konkani) *see note below
- 200gms Short red chillies (also known as Madrasi chillies)
- 500gms Coriander (dhania)
- 40gms Cumin (jeera)
- 25gms Peppercorns (miri/kali mirch)
- 50gms Turmeric Powder (haldi) (If you can manage to use dried pieces of Turmeric (haldiche kudke), it is even better)
Method:
Use a dry grinder to powder all the above ingredients to a fine powder, store in an airtight container and use as required
Note:
1. If the Kumti chillies (long ones) are unavailable, just use Kashmiri chillies instead (i.e. increase it to a total of 550gms instead of 150gms). However, the short red chillies are very important to achieve the desired spiciness & fragrance of the Bafat powder
2. This recipe is for the Bafat powder without the garam masala (cloves & cinnamon), hence it is very versatile and can be used for fish/veg preparations which do not require garam masala. When you use it for meat preparations such as Pork, add about 4 cloves and 1 inch piece of cinnamon for every 1 kg of meat.
Goan Rachad Masala
The culinary world of Goa resembles a vibrant kaleidoscope, brimming with an array of flavours and spices. This remarkable fusion owes its character to the intricate interplay of Indian, Portuguese, and Southeast Asian influences, resulting in a delightful medley that continuously captivates the palate. It’s akin to a delectable melting pot, an adventure that promises delightful surprises with each twist and turn. Envision yourself reclining on the sun-kissed beaches of Goa, indulging in the crisp refreshment of coconut water, and relishing a plate adorned with the zesty allure of vindaloo or curry. These iconic dishes are veritable legends, harmonising the perfect equilibrium between spiciness and flavour, producing a symphony that will serenade your taste buds.
For those who relish the pleasures of seafood, a delectable experience awaits, as Goan cuisine has gained renown for its offerings of fresh and succulent marine delights, including prawn balchao, fish curry, and crab xec xec. These dishes exude the vibrant essence of coastal life and promise an exhilarating journey for your taste buds. The culinary landscape of Goa is a testament to the fusion of diverse cultures and influences, a reflection of the state’s rich historical tapestry. Its origins can be traced back to the 16th century when Portuguese dominion prevailed over Goa. With the Portuguese came novel ingredients, culinary techniques, and recipes, which harmonised with the local Indian gastronomy, culminating in the birth of an entirely new culinary identity.
A noteworthy contribution by the Portuguese to Goan culinary traditions was the introduction of vinegar, employed as a preservative for meats and fish in the absence of refrigeration. This innovation paved the way for the evolution of delectable dishes such as vindaloo, a piquant curry featuring pork or beef marinated in a blend of vinegar and spices. The geographical proximity of Goa to the coast also wielded considerable influence over its gastronomy. The bounteous waters surrounding Goa teeming with seafood treasures like fish, prawns, crabs, and lobsters, forming an integral cornerstone of the state’s culinary legacy. Goan seafood preparations are celebrated for their robust and aromatic masalas, uniting indigenous spices with discernible Portuguese inspirations.
Fish recheado stands as a beloved Goan delicacy, spotlighting a whole fish, typically pomfret or kingfish, generously stuffed with a zesty and tangy recheado masala, a blend of spices that ignites the taste buds. This masala is expertly fashioned by melding together an array of elements, including red chillies, cumin, coriander, garlic, ginger, and tamarind paste, harmoniously united with either vinegar or lemon juice. The origins of fish recheado harken back to the era when Goa was governed by Portuguese rule, emerging as a culinary solution for preparing fresh fish in the absence of refrigeration.
The term “recheado” derives from the Portuguese word “recheio,” signifying stuffing. This creation likely emerged from Goan culinary artisans influenced by Portuguese practices of utilizing spices and vinegar to marinate and safeguard meats and seafood. The recheado masala encompasses a rich blend of spices, including red chillies, cumin, coriander, garlic, ginger, turmeric, tamarind, and either vinegar or lemon juice. This versatile masala serves as a superb marinade and stuffing for an assortment of meats and seafood, spanning fish, prawns, chicken, and pork. Originally devised to preserve meats and seafood sans refrigeration, the vinegar within the masala served as a natural preservative, while the amalgamation of spices elevated the dish’s flavor profile.
Gradually, the employment of recheado expanded, evolving into an intrinsic facet of Goan gastronomy, imparting a unique character to numerous traditional preparations. Presently, recheado masala is a widespread presence in Goan cuisine, prominently featured in dishes like fish recheado, prawn recheado, and chicken recheado. This spice blend’s adaptability has secured its place as a staple in countless Goan households, persisting as a cherished constituent of the state’s illustrious culinary heritage.
Fish recheado presents a tantalizing and zesty culinary offering characterized by its piquant and tangy essence. The fish undergoes a luxurious soak in a luscious and robust recheado masala, a marriage of spices, vinegar, and tamarind paste that imparts a distinct tartness. Through this process, the fish tenderly absorbs the intricate flavors of the masala, rendering it a delectable amalgamation of savoriness and spice, punctuated by a delicate hint of sweetness from the tamarind infusion. An aromatic symphony arises from the harmonious convergence of the spices and the fish’s innate oils, producing an inviting fragrance that beckons the senses. In totality, fish recheado emerges as an exquisite and flavorsome masterpiece, offering a tantalizing glimpse into the opulent culinary legacy of Goa.
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 100 grams dried Kashmiri chillies
- 1 large garlic bulb, about 75 grams
- 1 inch ginger root
- 1 tsp peppercorns
- 1/2 tbsp cloves
- 5 green cardamom
- 2- inch cinnamon stick
- 1/3 cup tamarind
- 3/4 cup red wine vinegar/Goan vinegar/white distilled vinegar
- 1/4 cup Feni (optional, skip if you don’t have), If using it, then reduce the vinegar to 1/2 cup
- 1/3 cup sugar
- 3 tsp salt, or to taste
- 1/4 cup vegetable oil
- 1 & 1/2 cup purified water, or as required
Instructions
- Peel the garlic, chop the ginger in smaller pieces.
- Discard the stalks of the chillies, and deseed half of them (or as per your spice preference)
- In an electric mixer/grinder, add all the ingredients except the water, pulse everything, add water gradually as required, to make a very smooth but thick paste.
- Heat oil in a heavy bottomed pan, add the ground masala, cook for about 5 minutes on medium heat until the mixture begins to bubble up.
- Let it cool to room temperature. Transfer to an airtight container, cover and store it in the refrigerator. Use as required.
Bottle Masala
The history of East Indian Bottle Masala traces back to the unique culinary traditions of the East Indian community, predominantly found in the Mumbai region and parts of Maharashtra, India. This masala blend is a distinct and essential component of their cuisine, representing a fusion of Indian, Portuguese, and local influences.
The East Indian community has a rich cultural heritage that has been shaped by centuries of history. Descendants of the original inhabitants of the region, who were converted to Christianity by Portuguese colonizers, the East Indians developed their own customs, traditions, and way of life. This distinct identity is also reflected in their culinary practices, with the East Indian Bottle Masala being a prime example.
The term “Bottle Masala” originates from the method of preserving and storing the masala blend. Traditionally, the masala would be ground, roasted, and then meticulously packed into glass bottles, which were sealed tightly. This ensured the preservation of the masala’s freshness and flavors over extended periods of time.
The recipe for East Indian Bottle Masala typically involves a complex combination of various spices, each carefully selected and blended to create a unique flavor profile. Ingredients often include a medley of aromatic spices like cloves, cinnamon, cumin, coriander, peppercorns, and others. The proportions and selection of spices can vary from one family or household to another, contributing to the distinctive nature of each bottle masala blend.
Historically, the East Indian Bottle Masala was a hallmark of family recipes and culinary heritage, passed down through generations. It was used in a wide array of East Indian dishes, adding depth, complexity, and a burst of flavours to traditional preparations like curries, stews, and marinades.
The masala’s significance goes beyond its culinary role. It’s a cultural symbol, embodying the history, traditions, and sense of community of the East Indian people. In recent years, efforts have been made to preserve and promote the East Indian Bottle Masala, recognizing its importance as a cultural treasure and a testament to the community’s enduring legacy.
Today, the East Indian Bottle Masala continues to be cherished among the East Indian community and those who appreciate the unique flavours it brings to a variety of dishes. It remains a testament to the rich tapestry of India’s diverse culinary heritage, blending influences from different cultures into a single, flavorful expression.
Ingredients
- 250 grams Kashmir Chillies Kashmiri Mirch
- 25 grams Reshampati Chillies Reshampatti Mirch
- 25 grams “Goa” Chillies Goa Mirch
- 100 grams Coriander seeds Dhania
- 20 grams Cumin seeds Jeera
- 20 grams Black Peppercorns Kali Mirch
- 20 grams Wheat Gehu
- 40 grams Sesame seeds Til
- 40 grams Poppy seeds Khus khus
- 40 grams Mustard seeds Rai
- 40 grams Chick Peas Chana dal
- 6 inches Cinnamon sticks Dal Chini
- 7 piece Cardamom Elaichi
- 12 piece Cloves Laung
- 30 grams Turmeric Haldi
- 1 teaspoon Asafoetida Hing
- 1 teaspoon Nutmeg Jaiphal
- 1 teaspoon Mace Javitri
- 1 teaspoon Mugwort Maipatri
- 1 teaspoon Cobra Saffron Seeds Nagkesar
- 1 teaspoon Sichuan Peppercorns tirphal
- 1 teaspoon Allspice Kababchini
- 1 teaspoon Star anise Bhadyan
- 1 teaspoon Fennel Seeds Saunf
- 1 teaspoon Fenugreek Seeds Methi seeds
- 1 teaspoon Bay leaves Sambharpan
- 1 teaspoon Stone Flower Dagarphul
- 1 teaspoon Black Cumin Shahi Jeera
Instructions
- Dry all the ingredients under hot sun consecutively for 2 days. Alternatively, you can dry roast the ingredients in a hot pan until you smell their fragrance.
- If dry roasting, start with chillies by discarding their stems and breaking them into two parts.
- Put a wide frying pan on low flame & gently roast until their skin darkens slightly. Keep stirring continuously.
- Similarly, roast the rest of the ingredients for 7-8 mins on low heat or until they are very fragrant and aromatic. Keep stirring in between.
- The ingredients with quantities of 1 teaspoon (each) can be roasted together.
- Let all the roasted ingredients cool to room temperature before moving to the next step.
- Put all the ingredients in a dry spice grinder and run the machine until the spices are finely powdered.
- Sieve and repeat this procedure with the thicker pieces remaining in the sieve.
- Allow the ground mixture to cool and store in a sterilised airtight bottle or container.
- Store it away from heat and sunlight preferably in the refrigerator.
Notes
- This recipe yields about 700 gms of Bottle Masala – probably the most complex spice blend in India or maybe the world.
- Roast the ingredients in a heavy bottom frying pan on low heat to avoid burning.
- Ingredients can be roasted in an electric oven as well.
- Ideally, the grinding of the spices should be done in a manual pounding mill, however, if speed is of essence you can opt for a dry grinder.
