Tuesday, March 01, 2011

Recipe: Manglorean Stew Powder

Stew Powder is a Manglorean staple. Not only is it used in making the famous Manglorean mutton stew, it is often used in multiple other recipes. It is often used as a substitute for pepper powder in recipes, as its main component is black pepper.

This is another powder that mum grinds fresh at home almost every month, except during the monsoons.

4 heaped tbsp cumin seeds
250gm black peppercorns
5 inches turmeric (I substitute with a tbsp of turmeric powder as it is difficult to grind whole turmeric in my powdering attachment in the food processor)
10 cloves
10" cinnamon

Dry all the ingredients in the sun for 1-2 days (since we aren't pre-roasting the spices, they need to be properly dried so that your powder will last longer on your spice shelf.

Powder and use when required.

The powder keeps for upto a year or more. I normally have a large bottle in a cool spot in my spice cupboard and take out as much as I need for the month in a smaller bottle.

If powdering freshly at home doesn't work for you, prepare a fresh spice mix each time you need it.

Easy Version:
Mix together
4 tsps pepper powder
1/2 tsp cumin/jeera powder
a pinch of turmeric powder
a pinch of powdered cloves
2 pinches of powdered cinnamon
4 tsps


Anonymous said...

Thank u any recipe with this powder

Kim said...

Rajma Stew : http://jhovaan.blogspot.com/2014/03/recipe-manglorean-style-rajma-vegetable.html

Minced Meat :

Kacche Kele Kebab :

The most famous is the mutton stew and I realise I haven't put this recipe on my blog, inspite of making it so frequently at home.

Will try and put it up soon.


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