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How to make Goan Xacuti Masala

Xacuti Masala recipe 1:
- 100 gms Dhania Seeds
- 3 Dagadful
- 12 gms Tiki
- 4 Patri
- 6 black Elaichi
- 8 Green Elaichi
- 5 teaspoon Kus Kus
- 14 gms Jeera
- 16 gms Miri
- 4 teaspoon Haldi
- 14 gms Lavang
- 1 ½  Zalfal
- 45 gms Goan chilies
- 2 teaspoon Badishap
- 1 teaspoon Methi seeds
(Roast all of the above ingredients and after it cools down, take it to mapusa masala mill and  grind)

Xacuti Masala recipe 2:
Masala for 1/2 KG (and when you grind all this it comes to 1KG)
- 1/2 Kilo Red Chillies
- 1/2 Kilo Corriender
- 350 gms Haldi
- 6 Nutmed (Zalfal)
- 150 gms cloves  (Lavang)
- of Rs12 Staranise (Dagadful)
- 150 gms Mace (Patri)
- 125 gms Pepper (Miri)
- 125 gms Cinnamon (Tiki)
- 200 gms Poppy Seeds (Khaskhas)
- 125 gms Funnel Seeds (Badishap)
- of Rs12 Shahigeera
- 50 gms Jeera (Cumin)
- 25 gms Mustard Seeds
- 25 gms Funugreek (Methi)
- 50 gms Elaichi (Caradamom)
- Rs10 Bay leaves (Tikki Leaves)
- 1/2 Bottle Coconut Oil
(Roast all of the above ingredients and after it cools down, take it to mapusa masala mill and  grind)

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 or lamb. 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.

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Free cooking classes available

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