My moms recipe of the recheado masala which she inherited from her mother.
I remember growing up when there were no blenders, my grandmother used to grind it on stone(rogdo), love the way she use to grind it.
Love the vibrant colour of the masala
Ingredients
100 gms Kashmiri chillies
6 to 7 cloves of garlic
1”ginger
1 tsp cumin seeds
1/2 tsp peppercorns
10 cloves
3 sticks of 1”cinnamon
1 lime size tamrind
1 tbsp sugar
1 tsp salt
2 cups Vinegar
Methods
In a bowl soak the dry chillies with a cup of vinegar
In a separate bowl soak the tamrind in little vinegar,Soak the above things for half hour
Grind the above ingredients together with vinegar to a fine paste (do not add water)
When done a fine paste remove in a bowl, add 1tsp turmeric powder, mix it altogether
Remove it and store it in an airtight container.
Use as and when required.
Recheado masala can be used for different meat and fish dishes.
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