My mom’s been waiting for the rains to cease & while the jury’s still out on it, she grabbed an extended period of hot sunshine to prepare a fresh batch of masalas.
If you’re keen to try out traditional & quality East Indians masalas made by a homemaker who’s also a kickass female entrepreneur, well, I present to you my mom’s special brand of wholesomeness.
She’s always eager to help newbie users with recipes and tips too, so why not give East Indian cooking a go?!
A big favourite at East Indian weddings is Sarpatel - usually made from pork offal.
Something to remember:
- EI Sarpatel uses Bottle Masala
- Mangalorean Sorpotel uses Baffat Powder
- Goan Sorpotel - I'm unsure about, so if there are any Goans out here, please chime in!
Honorary mentions must also be made of the Brazilian Sarapatel & a Filipino dish called Dinuguan - which I'm told is very similar.
Here's a photo of my cousins dutifully stirring up a pot of it.
Since a bunch of you appear to have followed me because of that East Indian food post, I think it’s totally essential that I create an #EIMCCuisine thread out here too!
First up: here’s a simple snack from my (and many other EI kids’) childhood: Tootori - essentially, a piece of fried fish served with a chapati.
This kept me going through many a loooong evening rosary 😞
This post on IG has another memory attached to it https://www.instagram.com/p/B3xf9PuJcE8/?igshid=1wolxsngwxmrd
82 Likes, 1 Comments - East Indian Memory Co. (@eastindianmemoryco) on Instagram: “If you have had a slice of fried fish with chapati as a snack, you’ve essentially had a tootoori.…”
EastIndianMemoryCo