You reminded me of Mrs Saldanha our neighbor in margao. For us vegetarian she would always make these dishes. She was a old lonely women and mom used to talk to her often to keep company. One day her son from abroad came and took her away. I miss you auntie
Thank you, Makayla :) I tried to make this a complete vegetarian recipe, hoping for non-Goan vegetarians as well to explore this! But yes, shrimps are a delightful addition to this paste💫 Thanks again!
Namaste, Chanced upon your channel while searching for Recheado masala with available white vinegar, for preparing Fish fry.. Glad that I did.. I am one of those susegat, who ventured into the unknown territory of kitchen during lockdown, because the couch begged for some rest and palate for taste.. Anyways, shall try your paneer stuffing technique with Capcicum this coming weekend.. Keep up the good work.. Regards
Wow! That comes as a surprise, Philip! Not many enjoy karela, which is why the recheado can be used to make it more palatable. But, in your case, it would just add to the fun💫 Thanks for writing to me✨
Hi Ms Dias Am watching yr videos regularly as I like Goan taste. Just wanted to know that can v use dis same paste for Chicken or mutton or fish n how. Can u plz share sum nonveg recipe with the same racheodo paste plz. Shall be waiting eagerly for dis video 👍 Thanks
Hello, Mark! I'm so grateful for your interest in my recipes :) This red recheado masala can be used as stuffing, rubs and marinades for various fish and meats. I have uploaded a fish (mackerel) recheado (ruclips.net/video/Azd3MBl1kgE/видео.html) which may give you an idea of how. I'll be sure to upload your request in the near future!
Hi Florency...... I love all your videos.....especially the bebinca one.....but I have a small query with regards to this video. Why haven't you used cinnamon stick and cloves in this recipe?
Hello, Jeff :) It is wonderful to know that you follow my recipes, thank you so much!💫 It's an interesting question that you ask. The recheado masala has been adapted into Goan homes as per preference. Variations exist not only in ingredients but also in the method of preparation (some roast spices, some fry the resultant paste, etc). Cinnamon and cloves are strong, overpowering spices even in small quantities and since my method doesn't feature roasting/frying the spices, the elimination of the two is better to avoid any raw flavours. Ultimately, I must add, it tastes good :) Hope this answers your query, Jeff✨
Hi, Savio! 🤗 Although I've not tried it, I have read some recipes online that use chili powder. It leads to a comparatively fine paste, but does the job. Using the Kashmiri chili powder will ensure that you get the right colour. Begin with a tablespoon, and then add in increments till satisfactory to the taste buds. If the red chili powder (the one with greater heat) is available, use that as well for a balance. Hope this helps💫 PS: chili flakes may be tried too, for a coarser texture, just a thought :)
Hi Vanita, you can find my vindaloo masala recipe here. It's a standard vindaloo paste and can be used as you like :) 💫 ruclips.net/video/d2TqaB8V-LU/видео.html
Hello, @SandFerns! Yes, that's something we used to do as well- the prawns make a delicious addition :) The above recipe could help those who follow the vegetarian diet💫
Thank you for writing to me Sapna 💫 Regarding the colour, yes, the colour of the tamarind affects the final result. I have had such an experience in the past, but no worries, it doesn't make it any less tastier :)
This is the same way my mom use to do , God bless you thank you
You reminded me of Mrs Saldanha our neighbor in margao. For us vegetarian she would always make these dishes. She was a old lonely women and mom used to talk to her often to keep company. One day her son from abroad came and took her away. I miss you auntie
Mouth watering & delicious.
Loved all the veg stuffed with recheado recipes!
I'm so happy to read this, Winnie, thank you💫
Another wonderful and timely post. Thank you Florence🙏🕊️
Thank you for writing to me, @luvisaround! It's motivating to know that these recipes will be useful to many💫
Thank you so much for so amazing recipes
God bless u
Helen from dubai.
Thank you, Helen✨Lovely to hear from you again! God bless you and your family 💫
Assalamu alaikum.
Yummy 😋
My mouth watered. You really show how to fry methodically. I stuff Karelas with shrimps the way you cooked with paneer. Love to watch your videos.
Thank you, Makayla :)
I tried to make this a complete vegetarian recipe, hoping for non-Goan vegetarians as well to explore this! But yes, shrimps are a delightful addition to this paste💫
Thanks again!
Wow lovely receipy we all enjoyed god bless Greetings from Switzerland
Hello, Rewan :)
Truly elated to read this!
God bless you all, warm wishes from India💫
Thanks I always make this but you show very nicely step by step 👍👍👍
Very nice, and simple...👍
Thank you, Roosevelt 💫
Vow. Yummy. Had no idea that you can use it in vegetable too.Thanks
The red recheado masala is, certainly, compatible with just about anything! Thank you for your interest in this video, Elvira:)💫
Thank you was running out of ideas for veg dishes during the lent season ....something new for me to try
Hahaha! Yes, this video was made to cater to this specific need💫
Thank you, Allen🤗
Ppp b
This was much needed during Lent.
Thank you for posting one.
It's good to know that these recipes will be of use, Sherwin, thanks💫
Wow soo yummy 😋😋😋😋😋😋❤❤❤😘😘love your recipe mam ❤❤😘💯will make it out
Thanks, Sherry! Happy to read this❤️
Thank you, awesome recipe, greetings from Australia.
Always a pleasure to hear from you, PanZ! Thank you💫 Greetings from Mumbai✨
Simplicious bhindi in the traditional Goan masala.
So well explained as always.💞👌
Thank you, dear Janice 💫💕
Deliciously done
We often make rechead bende
Yummy😋thank you😍
Wow lovely yar thank u
Namaste,
Chanced upon your channel while searching for Recheado masala with available white vinegar, for preparing Fish fry..
Glad that I did..
I am one of those susegat, who ventured into the unknown territory of kitchen during lockdown, because the couch begged for some rest and palate for taste..
Anyways, shall try your paneer stuffing technique with Capcicum this coming weekend..
Keep up the good work..
Regards
Lovely recipes thanks for sharing
Glad you find them so, Joseph! Thank you💫
Like no. 452.😜👌👌👌👌👌
Lovely recipe 👌🏻
Thanks, Dr Bruno 💫
Graciously presented 👍
Thanks, Jo❤️
I am a major karela lover .Thanks for this receipe
Wow! That comes as a surprise, Philip! Not many enjoy karela, which is why the recheado can be used to make it more palatable. But, in your case, it would just add to the fun💫
Thanks for writing to me✨
Soo yummy 😋😋😋❤️ wanna try it ❤️❤️
Thank you, Justina💫
Thanks Florence reminds me of Goa
To be able to remind someone of Goa! -That's soothing to my mind💫 Thanks, Mylandla Sharada :)
Thank you so much madam for this masala....
You are most welcome, Kavita💫 Thanks for writing to me:)
Nice reciepes
Thank you, Ratlami💫
Nice recipe Florence and congratulations had seen Ur article u do funtastic work
Love K2N FAMILY
Thank you very much, fellow Dias’!
Your ongoing, and delicious works are also appreciated by us💫
Much love, from my family to yours✨
Amazing post
Thanks, @RationPassionVlogs💫
Recheado yum yum😋😋, where is my bangdo
Hi love your receipes. I had requested you for carrot doce. If you could upload it i would be grateful. Thanks
Hi, Jesely :)
Carrot Doce is now on my list of suggestions! Thank you💫
wowoooooooooooooooooooooooooooooooooooooooo
Can u suggest something else instead of paneer??
Hi Ms Dias
Am watching yr videos regularly as I like Goan taste. Just wanted to know that can v use dis same paste for Chicken or mutton or fish n how. Can u plz share sum nonveg recipe with the same racheodo paste plz. Shall be waiting eagerly for dis video 👍
Thanks
Hello, Mark!
I'm so grateful for your interest in my recipes :)
This red recheado masala can be used as stuffing, rubs and marinades for various fish and meats. I have uploaded a fish (mackerel) recheado (ruclips.net/video/Azd3MBl1kgE/видео.html) which may give you an idea of how. I'll be sure to upload your request in the near future!
Hi Florency......
I love all your videos.....especially the bebinca one.....but I have a small query with regards to this video.
Why haven't you used cinnamon stick and cloves in this recipe?
Hello, Jeff :)
It is wonderful to know that you follow my recipes, thank you so much!💫
It's an interesting question that you ask. The recheado masala has been adapted into Goan homes as per preference. Variations exist not only in ingredients but also in the method of preparation (some roast spices, some fry the resultant paste, etc). Cinnamon and cloves are strong, overpowering spices even in small quantities and since my method doesn't feature roasting/frying the spices, the elimination of the two is better to avoid any raw flavours. Ultimately, I must add, it tastes good :)
Hope this answers your query, Jeff✨
Lovely..😋I've run out of rechead masala, can I use chilli powder instead of dried Kashmiri and bedki chillis?
Hi, Savio! 🤗
Although I've not tried it, I have read some recipes online that use chili powder. It leads to a comparatively fine paste, but does the job. Using the Kashmiri chili powder will ensure that you get the right colour. Begin with a tablespoon, and then add in increments till satisfactory to the taste buds. If the red chili powder (the one with greater heat) is available, use that as well for a balance.
Hope this helps💫
PS: chili flakes may be tried too, for a coarser texture, just a thought :)
Can we add same.masala to Vindaloo?
Hi Vanita, you can find my vindaloo masala recipe here. It's a standard vindaloo paste and can be used as you like :) 💫
ruclips.net/video/d2TqaB8V-LU/видео.html
Thanks for reviving my childhood memories of Rechad mssala. However instead of paneer , we used to stuff with prawns and potato chilly fry
Hello, @SandFerns! Yes, that's something we used to do as well- the prawns make a delicious addition :) The above recipe could help those who follow the vegetarian diet💫
I tried making this masala but it turned out darker not red like it’s seen in the video. Could it be because of the tamarind.
Thank you for writing to me Sapna 💫 Regarding the colour, yes, the colour of the tamarind affects the final result. I have had such an experience in the past, but no worries, it doesn't make it any less tastier :)
Amazing recipe regards PINTOS CUISINE
Thanks, Kevin!