From trev@nospam.wg.icl.co.uk Tue Feb 26 12:38:39 2002 Date: Tue, 26 Feb 2002 12:18:05 -0000 From: trev Newsgroups: uk.food+drink.indian Subject: Re: xacuti spice "Human Bacon" wrote in message news:xDQc8.944$AX5.35693@news-binary.blueyonder.co.uk... > While Holidaying in India some years ago I bought some vacuum packed spice > called Xacuti. One of my favourite meals when travelling was ' Chicken > Xacuti '. I have since never been able to know what amount to use in > cooking, in fact I would love to hear of any recipes involving this spice. > Can anyone help me. > > Here are a couple from my collection of Goan recipes, circa 1990. And no, I am not going to post the rest of the recipes. They are out there on the net. T.H. Chicken Shakuti I (chicken cooked in coconut) _____________________________________________ 1Kg chicken, cut into desired pieces (or or off the bone) 6 tblsp ghee 10 onions 2 coconuts - thick and thin milk extracted from one, the other grated and roasted in a large pan with two of the onions (sliced) and a little ghee. This should be roated until the coconut has gone a pale brown. Grind this roasted coconut/onion mixture. 2 tblsp corriander seeds 5 peppercorns 15 dried red chillies dry roast the above and grind into a paste with a little water and add 1tsp turmeric dry roast the following and grind into a paste with a little water 6 cloves 1/2 inch piece cinnamon 1/2 nutmeg 3/4 tblsp aniseed 1tblsp poppy seeds 2 limes Chop four of the onions and fry until light brown. Add the chicken and brown. Add the corriander etc. paste, fry for a minute and then add the thin coconut milk. Cook until chicken is tender. Cut the remaining onions into quarters and add to the chicken, along with the roated coconut and cinnnamon etc, paste. Simmer for a few minutes then add the thick coconut milk. Add salt if required. Simmer for 10 minutes or so until sauce has thickened. Sprinkle over some lime juice prior to serving. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%Chicken Shakuti II (chicken cooked in coconut) ______________________________________________ 1Kg chicken, cut into desired pieces (or or off the bone) Dry roast the following in a large pan (until coconut is a light brown, taking care not to burn the spices). 2 tsp corriander seeds 8 dried kashmiri chillies 1/2 tsp cummin seeds 1 tsp fenugreek seeds 5 peppercorns 2 tsp peanuts (unsalted) 1/2 coconut, grated 1 tsp turmeric 4 cardamoms 6 cloves 1 inch piece of cinnamon 1 lemon salt to taste Add the turmeric, cardamom, cloves and cinnamon to the roasted spices and finely grind. Fry the spice mixture in some ghee for a few minutes. Add the chicken and brown. Add salt and a little water and simmer until chicken is cooked. Sprinkle over lemon juice a few minutes before serving. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%