Xacuti masala is a very famous recipe in Goan cuisine. Using this base masala, you can make your vegetable xacuti masala or chicken xacuti masala even. Today, I use this masala for my mushroom recipe.
This tastes very different and delicious too, from our usual Indian recipes. Yo can serve this with chapathis or even with pulao. Also you can serve with hot plain rice too.
Ingredients:
Mushroom - 2 cups(chopped)
Onion - 1 (finely chopped)
Tomato - 2 (chopped)
Green chillies - 2 (slitted)
Salt - to taste
Oil - 2 tbsp
Cilantro/Corriander leaves - to garnish
For grinding:
Red chilli - 4 or 5
Bay leaf - 1
Cinnamon - 1 inch stick
Dhania/Corriander seeds - 2 tsp
Fennel seeds - 1 tsp
Cardamom - 2 or 3
Peppercorns - 1 tsp
Cumin seeds - 1 tsp
Grated coconut - 3 tbsp
Oil - 1 tbsp
Method:
1) Heat a pan, add oil. Add all the ingredients for grinding. Roast it well.
2) Then add grated coconut and just roast it for a minute. Let it cool.
3) Make a fine paste of it and keep it aside. This is the xacuti masala. If you are non-vegetarians, you can use this masala with chicken, instead of mushrooms.
4) Now heat a pan, add oil and add chopped onion.
5) Saute it well, until it turns translucent. Add tomatoes.
6) Saute for about 2 mins and add slitted green chillies and mushroom.
7) Mix well and add water (about 2 cups). Also add necessary salt.
8) Once the mushroom are cooked, add the ground paste to it.
9) Let it boil for 3 minutes. Finally garnish with cilantro/corriander leaves.
Serve this with chapathis/Indian flat bread. Tastes good with pulao varieties too.
Spicy and delicious mushroom xacuti masala is ready to go.
This tastes very different and delicious too, from our usual Indian recipes. Yo can serve this with chapathis or even with pulao. Also you can serve with hot plain rice too.
Ingredients:
Mushroom - 2 cups(chopped)
Onion - 1 (finely chopped)
Tomato - 2 (chopped)
Green chillies - 2 (slitted)
Salt - to taste
Oil - 2 tbsp
Cilantro/Corriander leaves - to garnish
For grinding:
Red chilli - 4 or 5
Bay leaf - 1
Cinnamon - 1 inch stick
Dhania/Corriander seeds - 2 tsp
Fennel seeds - 1 tsp
Cardamom - 2 or 3
Peppercorns - 1 tsp
Cumin seeds - 1 tsp
Grated coconut - 3 tbsp
Oil - 1 tbsp
Method:
1) Heat a pan, add oil. Add all the ingredients for grinding. Roast it well.
2) Then add grated coconut and just roast it for a minute. Let it cool.
3) Make a fine paste of it and keep it aside. This is the xacuti masala. If you are non-vegetarians, you can use this masala with chicken, instead of mushrooms.
4) Now heat a pan, add oil and add chopped onion.
5) Saute it well, until it turns translucent. Add tomatoes.
6) Saute for about 2 mins and add slitted green chillies and mushroom.
7) Mix well and add water (about 2 cups). Also add necessary salt.
8) Once the mushroom are cooked, add the ground paste to it.
9) Let it boil for 3 minutes. Finally garnish with cilantro/corriander leaves.
Serve this with chapathis/Indian flat bread. Tastes good with pulao varieties too.
Spicy and delicious mushroom xacuti masala is ready to go.
