Yes Philomena, do try and make this Recheado Masala, I'm sure you'll love it 🙂 Do also check out our Christmas Sweets Playlist 👇: ruclips.net/p/PLjXg79Llo3rpprx7R2mXrOZYIj4HhUgVz
You have given a good exp to make this recipe thankyou now I would like that sol Kodi recipe it 3 50 am canada time hope I can see it 21 noon time God bless
Thank You so much Indira but unfortunately we will not be able to fulfill your request. But you can definitely check out some other interesting recipes on our channel 🙂 God Bless!
Thank you so much Annie for your lovely comment. Do you want the recipe for Roast Beef?? It's already there on our channel. Also I didn't understand which is the other recipe you want? Please let me know 🙂
The ubiquitous Rechado that means stuffing from the Portugese Recheio, the Malaysians make a similar paste called Rendang but they add lemongrass and turmeric leaves.My mama would fry the paste as you did and store it.Awesome recipe as always.
@@GetCookingNow Yes Brother, I always look for culinary tips from my peers.Also my mama would say add a pinch of sugar for that taste...her secret ingredient...lol
Thanks for this recipe...would like to try it out. Instead of whole red Kashmiri chillies how much red Kashmiri chilli powder should I use. Please let me know...Thanks once again
Irene, Chilli powder will not give you the same texture & volume like the whole chillies give you. So ideally if you can get whole chillies it would be better. If not then Kashmiri chilli powder will also do. Since we have used 25 whole Kashmiri chillies for this recipe you will need at least 4 to 5 table spoons of Kashmiri chilli powder. Start with 3 tbsp chilli powder first & grind with the other spices. Then gradually keep adding more chilli powder while grinding & keep checking the taste. Hope this helps!🙂
Cecila, Chilli powder will not give you the same texture & volume like the whole chillies give you. So ideally if you can get whole chillies it would be better. If not then Kashmiri chilli powder will also do. Since we have used 25 whole Kashmiri chillies for this recipe you will need at least 4 to 5 table spoons of Kashmiri chilli powder. Start with 3 tbsp chilli powder first & grind with the other spices. Then gradually keep adding more chilli powder while grinding & keep checking the taste. Hope this helps!🙂
@yennaihrdrocarbon We don't grind it only with Vinegar as it will become a little sour. If you're okay with the Recheado being a little sour you can skip the water. In any case we have cooked the Recheado after grinding it so it will remain good for a long time 😃
Masala is nice. Its only for pork,and chicken not in beef.May be beef will shortly going to BANN in goa. Assam yesterday banned beef, followed by goa soon....today in Tv.....😢
Sylvia, we prefer using water because if you use only vinegar the Recheado Masala becomes extremely sour. We also cook our Recheado Masala for it to last longer. But if you prefer extremely sour Recheado Masala then soak the tamarind in vinegar instead of water & then grind the Recheado Masala with vinegar. Hope that helps! 🙂
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Looks absolutely delicious n mouthwatering.
Thank you so much Louise 🙂
Your receipe r too good thanks. GBU.
Martha, Thank you so much for your kind words of appreciation 🙂
Nice and red the masala was l should try making it
Yes Philomena, do try and make this Recheado Masala, I'm sure you'll love it 🙂
Do also check out our Christmas Sweets Playlist 👇:
ruclips.net/p/PLjXg79Llo3rpprx7R2mXrOZYIj4HhUgVz
Very nice and reach in colour
Thank you so much Luiza 🙂
Awesome. Thanks for always explaining in detail. Mouth watering receipe. God bless you and your team.
Thank you so much Nancy for your wonderful words of appreciation and blessings 🙏 God Bless you too 🙏
Thank you for the lovely recipe. God bless.
You're welcome Leena & may God Bless you too 🙏
Bahut khub 😋
Thank you so much Heena 🙂
Wow nice texture. Oh chilies..
Thank you so much @reenabreu2788 🙂
Thanks for sharing the recipe 🙏🏻
You're welcome Joan 🙂
Wow never knew that you can fry the onion and also fry the masala to store. Thank you will certainly try.
Thank you so much @momsieiro 🙂
When you fry the onion you get a sweet caramelized taste which adds a nice twist to the Recheado Masala!
Thank you fr the recipe you explained4the sameso well
Severine, You're welcome & thank you so much for your encouraging words 🙂
Lovely recipe, super colour too
Thanks you so much Leander 🙂
Looks delicious will surely try it
Thank you so much Laila 🙂
Looking delicious.I never use onion but surely i will try thanks for sharing
Thank you so much Shobha & do give us your feedback once you try 🙂
You have given a good exp to make this recipe thankyou now I would like that sol Kodi recipe it 3 50 am canada time hope I can see it 21 noon time God bless
Thank You so much Indira but unfortunately we will not be able to fulfill your request. But you can definitely check out some other interesting recipes on our channel 🙂 God Bless!
Awesome chutney
Cynthia, are you referring to the Recheado Masala or Green Chutney???
Thankyou for this recipe
You're welcome Kinnari 🙂
Wish you a very Happy New Year 🎊
Very nice, delicious Goan recheado masala for all types of sea foods.🙏🏻
Thank you so much Arcangela & must acknowledge that you have a lovely name 🙂
Lovely 😋
Esperance, Thank you so much 🙂
Really very, very, well explained
Thank you so much Jennifer 🙂
I will try and get back to you. Thx.
Yes Amelia, do give me your feedback 🙂
I like your all recipes always I watch I want to know about the circuit can you send the recipe please of circle and rose beef
Thank you so much Annie for your lovely comment. Do you want the recipe for Roast Beef?? It's already there on our channel. Also I didn't understand which is the other recipe you want? Please let me know 🙂
Truly yumm,thankyou!
Sumita, you're welcome & thanks for your feedback on the video!
Looks good
Thank you so much Julie 🙂
Lovely masala
Thank you so much Lily 🙂
The ubiquitous Rechado that means stuffing from the Portugese Recheio, the Malaysians make a similar paste called Rendang but they add lemongrass and turmeric leaves.My mama would fry the paste as you did and store it.Awesome recipe as always.
Juliet, Thank you so much for sharing such Interesting info. Yes my mother would also fry the paste and store it, that's how I picked it up!
@@GetCookingNow Yes Brother, I always look for culinary tips from my peers.Also my mama would say add a pinch of sugar for that taste...her secret ingredient...lol
Juliet, If you notice in most of my recipes, I do add a little sugar. It makes all the difference in taste 🙂
@@GetCookingNow Absolutely.
Very very nice
Thank you so much Vijay 🙂
Thanks Sir Danyavad
Munishamaiah, you're welcome 🙂
Perfect
Thank you so much Janhavi 🙂
God bless
Thank you so much Effi 🙂
I like this masala
Thank you so much Anita 🙂
Thanks for this recipe...would like to try it out. Instead of whole red Kashmiri chillies how much red Kashmiri chilli powder should I use. Please let me know...Thanks once again
Irene, Chilli powder will not give you the same texture & volume like the whole chillies give you. So ideally if you can get whole chillies it would be better. If not then Kashmiri chilli powder will also do. Since we have used 25 whole Kashmiri chillies for this recipe you will need at least 4 to 5 table spoons of Kashmiri chilli powder. Start with 3 tbsp chilli powder first & grind with the other spices. Then gradually keep adding more chilli powder while grinding & keep checking the taste. Hope this helps!🙂
I tried it today .and it came out awesome.the perfect quantity of water n vinegar.plz do share sweet n sour chole.plz . thank you
Priya, Thank you so much for your wonderful feedback 🙂 We will definitely try to come up with the Chole Recipe soon!
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Thanks Fatima 🙂
Thanks bro
Thank you so much Stella 🙂
How many spoons chilli powder should use
Cecila, Chilli powder will not give you the same texture & volume like the whole chillies give you. So ideally if you can get whole chillies it would be better. If not then Kashmiri chilli powder will also do. Since we have used 25 whole Kashmiri chillies for this recipe you will need at least 4 to 5 table spoons of Kashmiri chilli powder. Start with 3 tbsp chilli powder first & grind with the other spices. Then gradually keep adding more chilli powder while grinding & keep checking the taste. Hope this helps!🙂
👍👍
Thank you so much Jocyleen 🙂
I don't fry the onion. I just roast it on the gas. I'll try your way of mkng the masala.
Adolfina, do check it out & give me your feedback 🙂
Why we need water
@yennaihrdrocarbon We don't grind it only with Vinegar as it will become a little sour. If you're okay with the Recheado being a little sour you can skip the water. In any case we have cooked the Recheado after grinding it so it will remain good for a long time 😃
👍👍💖 🇱🇰
Nick, Thank you so much 🙂
Masala is nice. Its only for pork,and chicken not in beef.May be beef will shortly going to BANN in goa. Assam yesterday banned beef, followed by goa soon....today in Tv.....😢
Stanyl, This Recheado Masala is perfect for Fish preparation, but can also be used for meat dishes.
I roast the onion over the gas flame
Flavia, yes some channels have shown that in their recipe but I prefer to fry the onion in a pan.
Don’t think water is used to grind rechado masala
Sylvia, we prefer using water because if you use only vinegar the Recheado Masala becomes extremely sour. We also cook our Recheado Masala for it to last longer. But if you prefer extremely sour Recheado Masala then soak the tamarind in vinegar instead of water & then grind the Recheado Masala with vinegar. Hope that helps! 🙂