Bafad Masala – Bafat Masala – Mangalorean Spice Mix

admin, January 17, 2015

A Bafad is a hot, tangy Mangalorean curry. Once you make up this basic powder for it, you can use it in several different dishes! Store in a clean, dry air-tight jar/ container in a cool, dry place. Ideally Bafad Masala should not be stored for more than a month as it loses its potency. This recipe makes enough masala to cook approximately 10 kgs/ 22 lbs of meat/ fish. Don’t be alarmed at the amount of chilli in the recipe as most of it is the not-so-hot Kashmiri Chilli which is used for the color it imparts!

INGREDIENTS

500 gms Kashmiri red chillies
100 gms dry red chillies
10 tbsps coriander seeds
5 tbsps cumin seeds
1 tbsp cloves
3 X 2″ pieces of cinnamon
2 tbsps peppercorns
2 tbsp black mustard seeds
1 1/2 tbsp turmeric powder

PREPARATION

Heat a heavy-bottomed pan or griddle on medium heat. Put the chillies (both kinds) on it and roast for 2-3 minutes, stirring often. Make sure the kitchen is well-ventilated. Remove from the pan.
Now put all the other ingredients on the pan together – except the turmeric powder – and roast for 3-4 minutes, stirring often. The spices will become aromatic when they are done. Remove from heat and mix all ingredients together in a large bowl.
Grind them a little at a time in a clean, dry coffee grinder. Put each batch into another bowl as you finish grinding. When you have ground the whole lot of spices, mix the powder well to blend.
Now put into a clean, dry jar/ air-tight container and store in a cool, dry place.

Related recipes you might be interested

Queen of Puddings Serving Size: 4-6 Ingredients: 600ml/1pt Milk 25g/1oz Butter 50g/2oz Sugar Rind of 1 Lemon 2 Large Eggs (separated) 125g/4oz Breadcrumbs Topping 2 Tablespoons […]
Traditional Kerala Chicken Curry in Coconut Milk Chicken Curry in Coconut Milk is a typical Kerala orthodox dish prepared during EASTER for Breakfast. I Serves 3-4 Ingredients for Chicken Curry in Coconut Milk Chicken – 500g […]
Pepper Chicken Peppery and nutty with a kick, this curry demonstrates the classic flavour pepper can bring to the dish.
semolina kulkuls Serving Size: 4-6 Ingredients: 1 pound fine semolina (sooji or rava) 5 egg yolks - room temperature 1 pound flour sifted with 2 teaspoons of baking powder Note: I […]
Combination of ada mangai and avakaya Ingredients: Raw Mango – 1/2 kg Green Chilly – 5-6 Salt to taste Any cooking oil – tbsp (preferably gingelly oil or Nallenna) Fenugreek seeds/Uluva – 1/4 tsp Mustard – 1 […]
Aloo Chana Masala | Aloo Chole recipe Aloo Chana Masala is a Punjabi recipe made from white chickpea blended with Indian spices, cooked in spicy grevy and served with either hot Pooris or Bhature. A must try recipe to know the […]
Bachalikura Pachadi Bachalikura Pachadi (Malabar Spinach leaves chutney) Serving size of Bachalikura Pachadi: 5 Ingredients for Bachalikura Pachadi Malabar spinach leaves - ½ […]
Semolina Halwa Cake Serving Size: 4 Ingredients: Suji/Sooji/Cream of Wheat/Semolina – 1/2 cup (125 gms) Ghee/Clarified Butter – 3 tbsp Broken Cashews- 1 tbsp, heaped Raisins – 1 tbsp, […]
Alugadda Pachadi Alugadda Pachadi (Potato Pickle) Serving size of alugadda pachadi : Serves Few Ingredients to make alugadda pachadi Potatoes – […]
Banana Pancakes Serving Size: 12 Pancakes Ingredients 2 cups buttermilk (or 2 tablespoons vinegar + enough whole milk to equal 2 cups) 2 small or 1 large ripe banana, or about 1 cup mashed, plus […]
Beef Rice Serving Size: 4 Ingredients: 3/4 pound sirloin steak, cut into 1/2-inch cubes 3 tablespoons plus 1 teaspoon soy sauce 2 teaspoons Asian sesame oil, plus a few drops Dried […]
Bitter Gourd Curry | Step by Step recipe of karela curry Bitter Gourd Curry : Here is a simple recipe of Bitter gourd curry which can be made easily. Bitter in taste but loaded with vitamins make bitter gourd a must for all ages. Below are the […]