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Bafat
Bafat, also spelled bafad or baffat, is a type of masala used in Mangalorean and Goan cuisines, particularly in Mangalorean Catholic and Goan Catholic cooking. It is commonly made with a mixture of dried and ground chilli peppers, coriander seeds, cumin seeds, mustard seeds, black peppercorn, turmeric, cinnamon and cloves and reflects Portugues and Goan influences. Bafat is most well-known for its use in a pork stew, which is also called bafat or "dukra maas", that is commonly served with sanna. It is also used to season other meats and vegetables. See also * Sarapatel Sarapatel (, ), or Sorpotel, is a dish of Portuguese origin now commonly cooked in the coastal Konkan region of India, primarily Goa, Mangalore and East Indians of Mumbai Sarpatel. The former Estado da Índia Portuguesa colony. It is also pr ... References Mangalorean cuisine Herb and spice mixtures {{India-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mangalorean Cuisine
Mangalorean cuisine is a collective name given to the cuisine of Mangalore. Since Mangalore is a coastal town, fish forms the staple diet of most people. Mangalorean Catholics' ''Sanna-Dukra Maas'' (''Sanna'' – idli fluffed with toddy or yeast; ''Dukra Maas'' – Pork), ''Pork Bafat'', ''Sorpotel'' and the Mutton Biryani of the Muslims are well-known dishes. Snacks such as ''happala'', ''sandige'' and ''puli munchi'' are unique to Mangalore. ''Khali'' (toddy), a country liquor prepared from coconut flower sap, is popular. Meat-based cuisine Their curry uses a lot of coconut and curry leaves while ginger, garlic and chilli are also used. Mangalorean Catholic cuisine has distinct Portuguese influence as can be seen in ''Laitao'', the famous pork roast served as the ''Pièce de résistance'' at wedding dinners, and ''Pork Sorpotel''. Mangalorean Catholics mix pork blood and other parts in most of their pork delicacies as can be seen from ''Pork Bafat'', '' Cabidela ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spice Mix
Spice mixes are blended spices or herbs. When a certain combination of herbs or spices is called for in a recipe, it is convenient to blend these ingredients beforehand. Blends such as chili powder, curry powder, herbes de Provence, garlic salt, and other seasoned salts are traditionally sold pre-made by grocers, and sometimes baking blends such as pumpkin pie spice are also available. These spice mixes are also easily made by the home cook for later use. Masala Masala (from Hindi/Urdu ''masalah'', based on Arabic ''masalih''). is a term from the Indian subcontinent for a spice mix. A masala can be either a combination of dried (and usually dry-roasted) spices, or a paste (such as vindaloo masala) made from a mixture of spices and other ingredients—often garlic, ginger, onions, chilli paste and tomato. Masalas are used extensively in Indian cuisine to add spice and flavour, most familiarly to Western cuisine in chicken tikka masala and chicken curry, or in masala chai. Other ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Goan Cuisine
Goan cuisine consists of regional foods popular in Goa, an Indian state located along India's west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, bread, pork and local spices are some of the main ingredients in Goan cuisine. Use of ''kokum'' and vinegar is another distinct feature. Goan food is considered incomplete without fish. The cuisine of Goa originated from its Konkani roots, and was influenced by the 451 years of Portuguese rule and the Sultanate rule that preceded the Portuguese. Many Catholic dishes are either similar to or variants of their Portuguese counterparts in both naming or their use of ingredients. Seafood The cuisine of Goan people is mostly seafood-based; the staple foods are rice and fish. Kingfish (''vison'' or ''visvan'') is one of the most commonly eaten varieties of fish. Other fish varieties include pomfret, shark, tuna, sardines, and mackerel. Among the shellfish are crabs, prawns, tiger prawns, lobster, squ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mangalorean Catholics
Mangalorean Catholics ( kok, Kōdiyālcheñ Kathōlikā) are an ethno-religious community of Latin Catholics in India typically residing in the Diocese of Mangalore in the erstwhile South Canara area, by the southwestern coast of present-day Karnataka. Contemporary Mangalorean Catholics descend mainly from the New Christians of Portuguese Goa, who migrated to South Canara between 1560 and 1763, throughout the course of the Goan Inquisition, the Portuguese–Adil Shahi War & the Mahratta Sackings of Goa and Bombay-Bassein. They learned Tulu and Kanarese whilst in South Canara, but retained the Konkani language and preserved much of their Konkani way of life, which had undergone Christianisation in Goa. Their 15-year-long captivity at Seringapatam imposed by Tippu Sultan, the ''de facto'' ruler of the Kingdom of Mysore, almost led the community to decimation. Following Tippu's defeat and death in the Siege of Seringapatam (1799) by the English East India Company, the Nizam of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Goan Catholics
Goan Catholics ( gom, Goenchem Katholik) are an ethno-religious community of Indian Christians following the Roman Rite of worship from the Goa state, in the southern part of the Konkan region along the west coast of India. They are Konkani people and speak the Konkani language. Missionary activities followed soon after the Portuguese conquest of Goa as Pope Nicholas V had enacted the Papal bull of ''Romanus Pontifex'' in AD 1455, according to which the patronage for propagation of the Christian faith in the East Indies was granted to the Portuguese crown. Their culture is an amalgam of Konkani and Portuguese cultures, with the latter having a more dominant role because Goa, Damaon & Diu had been ruled by Portugal from AD 1510–1961. The notion of Goan identity as a distinct culture among other Luso-Asians or Luso-Indian cultures was forged into India after the annexation of Goa and Damaon in 1961. The Goan Catholic diaspora is concentrated in the Persian Gulf countrie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chilli Peppers
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl ''Aztec cuisine, chīlli'' (), are varieties of the fruit#Berries, berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and related compounds known as Capsaicin#Capsaicinoids, capsaicinoids are the substances giving chili peppers their intensity when ingested or topical application, applied topically. While ''chili peppers'' are (to varying degrees) pungent or "spicy", there are other varieties of capsicum such as bell peppers (UK: peppers) which generally provide additional sweetness and flavor to a meal rather than “heat.” Chili peppers are believed to have originated somewhere in Central America, Central or South America. and were first cultivated in Mexico. After the Columbian Exchange, many cultivars of chili peppe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coriander
Coriander (;coriander in the Cambridge English Pronouncing Dictionary ''Coriandrum sativum'') is an herb in the family . It is also known as Chinese parsley, dhania, or cilantro (). [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cumin
Cumin ( or , or Article title ) (''Cuminum cyminum'') is a in the , native to the . Its seeds – each one contained within a fruit, which is dried – are used in the |
Mustard Seed
Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about in diameter and may be colored from yellowish white to black. They are an important spice in many regional foods and may come from one of three different plants: black mustard (''Brassica nigra''), brown mustard ('' B. juncea''), or white mustard (''Sinapis alba''). Grinding and mixing the seeds with water, vinegar or other liquids creates the yellow condiment known as prepared mustard. Regional use Mustard seeds are used as a spice in the South Asia. The seeds are usually fried until they pop. The leaves are also stir-fried and eaten as a vegetable. Mustard oil is used for body massage during extreme winters, as it is thought to keep the body warm. In South Asian cuisine mustard oil or ''shorsher tel'' is the predominant cooking medium. Mustard seeds are also essential ingredients in spicy fish dishes like ''jhaal'' and ''paturi''. A variety of pickles consisting mainly of mangoe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Peppercorn
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed. Peppercorns and the ground pepper derived from them may be described simply as ''pepper'', or more precisely as ''black pepper'' (cooked and dried unripe fruit), ''green pepper'' (dried unripe fruit), or ''white pepper'' (ripe fruit seeds). Black pepper is native to the Malabar Coast of India, and the Malabar pepper is extensively cultivated there and in other tropical regions. Ground, dried, and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine. Black pepper is the world's most traded spice, and is one of the most common spices added to cuisines around the world. Its spiciness is due to the chem ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turmeric
Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between and a considerable amount of Annual rainfall in india, annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption. The rhizomes are used fresh or boiled in water and dried, after which they are ground into a deep orange-yellow powder commonly used as a food coloring#Natural food dyes, coloring and flavoring agent in many Asian cuisines, especially for Curry, curries, as well as for dyeing, characteristics imparted by the principal turmeric constituent, curcumin. Turmeric powder has a warm, bitter, black pepper-like flavor and earthy, mustard plant, mustard-like aroma. Curcumin, a bright yellow chemical produced by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snack foods, bagels, teas, and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents including eugenol. Cinnamon is the name for several species of trees and the commercial spice products that some of them produce. All are members of the genus ''Cinnamomum'' in the family Lauraceae. Only a few ''Cinnamomum'' species are grown commercially for spice. ''Cinnamomum verum'' (AKA ''C. zeylanicum''), known as "Ceylon cinnamon" after its origins in Sri Lanka (formerly Ceylon), is considered to be "true cinnamon", but most cinnamon in international commerce is derived from four other species, usually and more correctly refe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
