Bafat masala Powder

Bafat Powder – Bon Masala

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Quick Overview

Bon Masala – Bafat Powder is committed to deliver products to their varied customers which suffices their desired specifications and other requirements. Our company thrives to ensure manufacture of qualitative products. All our products undergo several trials and then makes its mark in the market. To ensure uncompromising adherence to Total Quality Management parameters, we constantly strive to maintain current technological standards so that all our customers are provided with superior quality products as per their specifications and requirements.

Bon Masala – Bafat Powder

Net Weight : 25gms,50gms,100gms,200gms & 500gms

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Product Description

Bafat Masala Powder

Bafat masala powder(also pronounced as ‘bafad) is a must-have blend of spices in every Mangalorean (especially Catholic) home. Especially those who regularly prepare & relish the ‘Dukramaas’ (Pork Bafat style) – which is probably the easiest and most delicious (especially when reheated on the second and third day) preparation which requires minimal effort (only chopping of ingredients can take a while depending on how much you make).

Bafat Masala powder can be stored for a year or more and is available in www.myputtur.in unique Coastal Online store & Goan ones too which stock it up, but the Mangalorean Bafat powder version scores better any day as it is fresh & fragrant when stored well.

 

Bafat  Masala Powder

by the way is similar (in terms of versatility) to the Goan Rechad Masala and the East Indian Bottle Masala – A blend of spices used in a variety of preparations. A Mangalorean Catholic housewife worth her salt cant do without the Bafat Powder!

Dukra Maas Or Pork Recipe:

You need:

  1. You need:
    • Pork (with fat) – 1kg
    • Onions – 3 – 4 large
    • Green Chillies – 2
    • Garlic – 1 pod or 10-12 big cloves
    • Ginger – 2 inches
    • Cinnamon – 2 inches
    • Cloves – 4
    • Bay leaves – 2
    • Bafat Powder – 1-1/2 – 2 tbsp
    • Tamarind juice – 2-3 tsp
    • Vinegar – 1/2 tsp (optional)
    • Salt – 1 level tsp (or to taste).

Method:

1. Cut the meat into medium sized pieces (cubes)
2. Cut the onions into large cubes & finely chop the ginger. The garlic can be left whole by just removing the skin (if you are using Indian garlic). Slit the green chillies into half.
3. In a pan put the meat along with the chillies, ginger, cinnamon, cloves, bay leaves, salt, tamarind juice & bafat powder.
4. Cook on slow fire till almost done & then add the onions & garlic.
5. There is no need to add water unless the meat is with almost no fat.

Source author site :www.ruchikrandhap.com/

Additional information

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Net Weight

100gms, 200gms, 25Gms, 500gms, 50gms

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