When Rosy was a little girl, she lived in a small village in Goa. There were farm animals like hens, pigs, etc. that were reared in her homestead. One day Rosy was out playing and she accidentally stepped on a little chick and killed it. Rosy, my God, was traumatized and heartbroken that she had killed the chick. She didn’t and hasn’t eaten any chicken meat from that day on. Poor Rosy! Rosy is my maternal aunt Alleluia. And my hubby is happy (evil man) that she stepped on the chick because he believes that the murder of the chick lead to a food evolution. You see, he hates chicken mostly and Rosy doesn’t eat any (although she cooks some for her spouse and two loving girls) and is good at cooking red meat. Hubby dear, loves Rosy’s potato chops, green beef, mince, etc., etc. and can’t stop ranting about how good Rosy cooks. Finally, when I couldn’t take it anymore, I asked Rosy for her secret and voila – the spice mix (the secret of secrets which she shared with me – Thanks Rosy! I love ya) – And I name this mix ‘Rosy’s Spice Powder’ with pride and present it to you. You can add it in various meat dishes to enhance flavor and maybe even in chicken dishes too. Thank you once again Aunt Rosy.
- Lavang [Cloves] – 1 Vatti [ 1 measure]
- Tikki [Cinnamon] (broken into bits) – 1 vatti [ 1 measure]
- Kalimiri [ Black Peppercorns] – 1 ½ Vatti [ 1 ½ measure]
- Jeera [Cumin Seeds] – ½ Vatti [ ½ measure]
- Tejpatta [Bay Leaf] – 1 big
- Moti Elaichi [Black Cardamom] – 2
- Elaichi [ Green Cardamom] – 2
Make sure all the whole spices are dry or let them soak some sunlight. Grind all the ingredients to a fine powder and store in the refrigerator for future use. Leave out the last three ingredients if you want to make a small quantity of the powder.