Bafat Masala (Mangalorean Spice Mix)

 A Bafat is a hot, tangy Mangalorean curry. Once you make up this basic powder for it, you can use it in several different dishes! We have used this masala from veg sukha items, chicken sukha, chicken curry and fish curry, you can also use it along fish fry. This masala is most commonly found in all catholic homes, also Goans make this powder. You do get it in stores in Mangalore, but the home made version is the best and versatile one!! 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 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!

Bafat Pito (konkani)

Ingredients:
    500 gms Kashmiri red chillies (Gives a very rich red color)
    100 gms dry red chillies (small red chillies, they are slight spicy)
    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

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 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.