Tia Terezinha’s Xacuti Powder

I know of two people whose xacuti masala turned out just right. One was my dad and the other Aunt Aida (Terezinha) . Both of them handpicked the spices without any measures and always got it right. Their xacuti curries tasted the yummiest. So, when aunt Aida came visiting, I asked her to pick out the spices. I measured the quantities and put it on the blog for you to use. So here is how to prepare Tia Terezinha’s Xacuti Powder. Thankyou auntie.

Ingredients:

• Red Chillies [Bedgi] (deseeded) – 25
• Corriander Seeds – 2 tbsp.
• Black Pepper Corns – 50
• Cloves – 24
• Cinnamon – 4 inch
• Green Cardamom – 05
• Poppy Seeds – 2 tsp.
• Cumin Seeds – ½ tsp.
• Aniseed – 1 tsp.
• Mace – 1 floret
• Star Anise (remove the seeds) – 1 flower
• Nutmeg – ¼ piece
• Black Stone Flower [Dagad / Pathar Phool] – 1

Step 1:     Take a heavy bottomed pan / iron pan (kadai) and roast the dried red chillies on low heat till they are crisp. Keep turning them around so that they do not burn. Set aside in a plate.

Step 2:     Next dry roast the corriander seeds till fragrant and till it changes colour. Transfer to the plate.

Step 3:     Put all the remaining spices in the pan except the poppy seeds and dry roast them till fragrant and transfer.

Step 4:     Finally roast the poppy seeds for a minute or two. Transfer to the plate and let all the spices cool down completely.

Step 5:     Grind all the roasted ingredients to a fine powder and store in a sterile glass jar for future use.

Note:

• If you are going to make large quantities of the masala, you will have to roast each spice separately.

I wish I could note down daddy’s xacuti ingredients but he had an untimely departure. We just mourned his 6^th death anniversary on 11^th June. We miss him.