Ambadeachi Uddamethi

Ingredients

1 teaspoon urad dal

1 teaspoon fenugreek
¼ teaspoon mustard seeds
2 cups grated coconut
5 peppercorns
A pinch of asafoetida
3 dried red chillies, broken
¼ teaspoon turmeric powder
Lime sized ball of jaggery
5 curry leaves
2 tablespoons Oil
6 hogplums (ambade)
Salt to taste

Method

Wash and peel the green skin off the hogplums using a vegetable pealer. Grind the coconut along with the turmeric, peppercorns and extract the milk. Keep  the first(thick) and second(thin) extract aside along with the ground coconut.

Heat the oil in a small pan,add the urad dal and fenugreek and let them brown lightly. Add the mustard seeds, chillies, curry leaves and asafoetida. When the seeds pop add a little water and the hogplums, jaggery,thin coconut milk and salt to taste.Cook till hogplums are tender and then the coconut paste. When almost ready, add the thick coconut milk and take off the flame. Serve your mouth-watering ambaddeachi uddamethi with some steamed rice.

Recheio Masala

This piquant red ground paste  is an excellent stand by for the busy Goan. The paste can be used as marinade for fish and even white and red meats  (that can then be fried or grilled as per your preference) and is a handy go-to masala in a goan household. This authentic goan recipe is the secret behind the delicious fish recheado you order at your favorite Goan shack. With fresh quality ingredients you can now replicate it at home. Let the good times roll!

This recipe makes about 1 cup of paste.

Ingredients

20 dried red kashmiri Chillies
5  cloves
1 garlic pod
1 teaspoon cumin seeds
10 peppercorns
4 inch piece cinnamon
2 tsp tumeric powder
Seeds of six green cardamom
Pulp from small lime size ball of tamarind soaked in 1/2 cup water
Vinegar to taste

Soak the dried red chillies for twenty minutes in some water so that they soften. Drain and grind with the rest of the ingredients to a paste, adding vinegar to enhance the typical tang of recheio masala. Store in an air tight container. If refrigerated, the paste will last for a week, frozen for more than a month.