Tag Archives: Celebrations

Xacuti


Xacuti

Xacuti or Xacutti (Konkani: शागोती) is a curry prepared in Goa, India, with complex spicing, including white poppy seeds, sliced or grated coconut and large dried red chilies.[1] It is usually prepared with chicken, lamb, or beef.[2][3] It is also known as chacuti in Portuguese.

Xacuti or Shagoti as is commonly known in Goa has its origin in Harmal (now Arambol) in Pernem Taluka of Goa. Here fisherman in the olden days used to get a fresh catch of fish or a local chicken and prepare a gravy for this dish. The gravy typically used local spices like black pepper (meerya), chilli, turmeric, onion, nutmeg, cinnamon, clove, etc. The hero was a mildly roasted coconut kernel which is finely grated and lightly toasted. – Source Wikipedia:

Chicken Xacuti

A traditional Goan dish, Xacuti (pronounced ‘Sha-kooti’) almost always made with chicken and the complex array of spices used in preparation of this dish makes is wonderfully flavorful and unique.  Xacuti may also be prepared with beef or lamb.

Ingredients

  • 1 ½ Kg. Chicken
  • ¼ tsp. turmeric powder
  • 1 tsp. salt

Marination

  • 2” pc. ginger
  • 10 flakes garlic
  • ½ bunch coriander leaves
  • 5 green chillies

Xacuti Masala I

Fry in 1 tsp. oil and grind

  • 1 tsp. oil
  • 3 onions, sliced
  • 3 green chillies
  • 1.5” pc. Ginger
  • 7 garlic flakes
  • 1 large coconut (2 cups grated)
  • ½ bunch coriander leaves

Heat oil in a pan and saute sliced onions, green chillies, ginger, garlic for 3 minutes.  Add grated coconut and saute for another 5 to 7 mns.  Once onions are crispy, keep aside.

Xacuti Masala II

Dry Roast the following

  1. ¼ pc. nutmeg
  2. 2” cinnamon
  3. 3 cardamoms
  4. 1 star anise
  5. 1 tsp. fennel (badishep, saunf)
  6. 1 tsp. black pepper
  7. 1 tbsp. poppy seeds
  8. 1 tbsp. coriander seeds
  9. 8 to 10 kashmiri chillies
  10. ½ tsp. turmeric

Grind all the above together to make the xacuti masala paste.

Xacuti preparation

  • 2 tsp. oil
  • 2 onions, sliced
  • 2 green chillies, slit
  • ¼ cup water

Method

  1. Clean, remove skin and cut chicken into pieces. 
  2. Wash and drain. Add salt and turmeric powder to chicken pieces. 
  3. Grind the marination masala and marinate the chicken pieces for half an hour, or overnight if desired.
  4. Heat oil and add onions and green chillies and fry for a minute. 
  5. Add the marinated chicken and saute for 2 minutes. 
  6. Add the xacuti masala and water and cook 30 to 45 minutes or till chicken is tender. 
  7. Serve hot with bread, rice or sannas.

Kashmiri Dum Aloo


Kashmiri Dum Aloo

Ingredients

  • 15 Baby Potatoes, boiled and peeled
  • ½ tsp. chilli powder
  • 1 tsp. salt or to taste
  • 2 tbsp. ghee
  • ½ cup curd, mixed with ¼ cup water
  • ½ cup tomato puree
  • 1 tsp. cumin seeds
  • ½ tsp. coriander powder
  • ½ tsp. garam masala powder
  • ½ tsp. turmeric powder
  • 1 tsp. dried fenugreek leaves (kasuri methi) (Optional)
  • 1 tsp. sugar
  • ½ cup coriander leaves, chopped

To prepare Onion Paste, roast & grind

  • 2 medium onions
  • 1/2″ pc. Ginger, sliced
  • 2 garlic cloves, sliced
  • 2 green chillies
  • 3 red dry chillies, preferably Kashmiri
  • 2 cloves
  • 1” pc cinnamon
  • 1 tbsp. oil

Method

  1. Heat the oil in a pan, add the cloves, cinnamon, ginger, garlic red and green chillies and fry for a minute. 
  2. Add the sliced onions and fry further 1 minute. 
  3. Take off fire and let cool, then grind to a paste adding some water.  Keep aside.
  4. Heat a vessel and add 2 tbsp  ghee. 
  5. Add the boiled potatoes, chilli powder and salt and fry on medium heat for 5 minutes till golden. 
  6. Remove the potatoes and set aside. 
  7. To the same oil add 1 tsp. cumin seeds and saute for few seconds. 
  8. Add the onion paste, rinse the jar and add the water. 
  9. Add the coriander, turmeric and garam masala powder, stir and cook 5 minutes. 
  10. Add the tomato pulp, ¼ cup water if required and taste and add salt, cook 2 minutes. 
  11. Take off heat and add the yogurt mixture, 1 tsp. sugar, kasuri methi and mix.  Crush the kasuri methi lightly before adding,
  12. Place on heat and add the potatoes and cook 2 minutes. 
  13. Garnish with coriander leaves and serve hot with Kashmiri rotis or puris or pulao.
  14. Serve alongwith Kashmiri Saag for a complete meal.

Mutton Korma Gosht Korma


Mutton Korma Gosht Korma

Gosht Korma is a great lamb curry which does not make use of turmeric.  The consistency of the curry can be made to your choice of taste, thin gravy or thick to almost dry and all are delicious.  Adjust the amount of water accordingly. The thin gravy can be served as a main course with steamed rice. The thick/dry version with any Indian bread.

Ingredients

  • 1 Kg. Lamb, assorted cuts if desired
  • ½ cup ghee
  • 10 green cardamoms
  • 5 cloves
  • 2 sticks cinnamon (1”)
  • 2 Bay leaves
  • 1 cup  chopped onions
  • 4 to 6 tbsp. ginger-garlic paste
  • 2 tsp. coriander powder
  • 1 tsp. red chilli powder
  • Salt to taste
  • 1 cup yogurt
  • 1 tsp. garam masala
  • ½ tsp. black pepper powder
  • 2 drops vetivier (optional)
  • ½ tsp. saffron
  • 2 tbsp. milk
  • Chandi-ka-Varq (optional)
  • 20 Roasted Almonds (optional)
  1. Clean and cut lamb into 1” chunks, clean chops.
  2. Whisk yogurt in a bowl
  3. Dissolve saffron in warm milk
  4. Pound Almonds lightly with a pestle
  5. Heat ghee in a vessel, add cardamoms, cloves, cinnamon and bay leaves, sauté over medium heat until they begin to crackle.
  6. Add onions, sauté until light brown, add the ginger and garlic pastes and sauté until the moisture has evaporated.
  7. Then add the coriander powder, red chillies and salt and stir.
  8. Add lamb, fry for 5 minutes, add yogurt, bring to a boil, add approx. 3 to 4 cups water, cover and simmer stirring occasionally until lamb is almost cooked.
  9. Now add garam masala, and pepper and mix well.
  10. Add vetivier, stir and cover.  Simmer for 10 minutes.  Adjust seasoning.
  11. Add saffron and stir.
  12. Remove to a bowl, garnish with varq and roasted almonds.
  13. Serve with any Indian bread or pulao.
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