02:06
Unknown
Saoji or Saavji food preparation is a very spicy one from Maharashtra. This comes from Nagpur region where there is a large Saoji community and their cuisine is supposed to be very traditional and spicy.Majority of the savji people are non vegetarian and hence preparation of variety of meat dishes is very common in the community. The spicy, meaty delicacies are made out of chicken, mutton, goat and even fish, cooked with hot chilli pepper, poppy seeds, cardamom and coconut, in a sauce thickened by sorghum flour.
Small family style restaurants called Savjikhanavali or Saoji Hotel / Bhojanalaya, found in large numbers in places like Hubli, Bangalore, Belgaum in Karnataka, Nagpur and Solapur in Maharashtra.
This spice powder can be made and stored for a long time. You can even use it for some vegetarian dishes.
For Saoji Masala :
Black pepper corns ... few
Cloves .................. 3-4
Dagad phool ........ 1 tsp
Shahi jeera / kummel seeds .. 1 tsp
Cumin seeds .................. 1 tsp
Fennel seeds / saunf ....... 1 tsp
Nutmeg ................ 1/8 tsp
Bay leaves ................... 2
Black cardamom ........ 1
Cinnamon stick ........... 1 inch piece
Green cardamoms ...... 4-5
Mace ......................... 1
Dry red chillies .......... 4-5 (use more if you like spicy)
Poppy seeds / khuskhus .... 1 tbsp
Dry dessicated coconut .... 2 tbsps
Jowar ka ata / sorghum flour .... 1 tbsp
Method:
Dry roast the whole spices first. Remove from the pan.
Next dry roast the dessicated coconut on very low flame until it gives out an aroma and changes colour. Remove from the pan.
Now roast the sorghum flour taking care not to burn it..
Let the ingredients cool. Mix them together.
Grind them to a fine powder. Store it in a clean, dry sterilized container.
Posted in: Indian Cook
0 comments:
Post a Comment