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I wanted to Xacuti for a long time. Somehow it was not happening for many reasons. Whenever I said I am making it, I was discouraged by saying you can only make non vegetarian Xacuti. I cook non vegetarian food but don't eat and since it is just my husband and I that I will be cooking for, it becomes difficult to cook non veg and veg the same day. I was searching for some other recipes with X when I happened to chance upon some vegetarian version of it.
Actually I had got one very nice recipe using drumsticks called Xengo Temperado, from one of my old cook books but unfortunately I did not have drumsticks so I had to make Xacuti.
I have used the masala that my neighbour had told me about many years back. There are many ingredients and many steps involved in making Xacuti but it is worth the effort.
Though the spelling is Xacuti it is pronounced as Shaguti or Shagoti. Because I was given the Masala recipe for 1 kilo of chicken I am giving you the same. But I only made the with about 250 gms of vegetable reserving the masala to be used on another day.
1 kg vegetables, I used mix of medium size potatoes, small onions and small brinjals. Peel and make two pieces of the potatoes. Peel and keep onions whole. Remove the stalk and cut the brinjals into two pieces vertically. Keep potatoes and brinjals in water till needed.
For the Masala:
1 big onion peeled and sliced thin
10 to 12 Dried Kashmiri chillies*
1 tsp jeera/cumin seeds
2 tblsp dhane/coriander seeds
1 tblsp khuskhus/poppy seeds
6 to 8 kali miri/black pepper corns
2" piece of dalchini/cinamon
1 badiyan/star anise
2 tsp badishep/ Fennel seeds
1/2 tsp haldi/turmeric powder
* I have used red chilli powder made of kashmiri chillies as I did not have whole kashmiri chillies.
1/2 cup thick coconut milk
2 cups thin coconut milk
1 big onion sliced thin
1 tsp ginger paste
1 tsp garlic paste
3 to 4 pieces of kokum
4 tblsp oil
salt to taste
Lemon juice to taste
1 tblsp coconut oil (optional)
First make the masala. To make if first heat a iron or any thick kadhai/pan and and on medium heat roast the scrapped coconut till golden brown. Remove and keep aside.
Now add 1 tblsp oil and fry the dry kashmiri chillies for a few seconds or till they are coated with oil. Drain and remove and keep aside.
Now in the same kadhai/pan roast cumin seeds, coriander seeds, poppy seeds, black pepper corns, cinamon, cloves, star anise,fennel seeds for a few minutes on low heat. Do not let the spices burn. They should be just fragrant and crisp. Cool
When the spices cold grind it to a smooth paste along with coconut, Kashmiri chillies and turmeric powder. Use a little water. The paste has to be smooth.
Now in a pan heat oil and add kokum and saute for a few seconds and add sliced onions and saute till onions are translucent.
Add ginger garlic pastes and saute further for a few minutes or till the raw smell goes.
Add the vegetables and give it a good stir so that all the vegetables will be coated with oil. Cover and cook on high heat for 4 to 5 minutes stirring once.
Add the masala and mix well. Add the thin coconut milk and let it come to a simmer and lower the heat and let cook till the vegetables are cooked. The thin coconut milk will have reduced to almost nothing. Now add the thick coconut milk, salt and lemon juice.
Switch off heat and pour the coconut oil, if using.
Serve hot with rice
This is my 7th regional recipe and it comes from Goa.
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