how to make Goan original Xacuti Masala Powder at Home/Tradtional Goan Xacuti/Shagoti/Xacuti masala

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💯 Explore💣 my Top Recipes without missing any - SAVE this playlist now!! 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 teaspoons 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 Star anise (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 Fenugreek (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)

How to use this masala:
For 1 kg Chicken/ Mutton/ Mushroom/ Prawns/ Vegetable Xacuti
Take a non stick pan and roast the dried masala
and chopped onion and fry it till golden brown or like barrista
Now add one grated coconut and roast it till it turns golden brown.
after frying take out from the pan and keep it under fan and Let this cool .
after cooling down Now add the coconut into the mixer along with 2 big tablespoons of the above masala and grind it to paste along with tamarind
Your Xacuti masala paste is ready to use.


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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