Chettinad Masala powder

     

My favorite thing to do is to try out different ingredients, play around with them and still get authentic tastes which makes meals interesting! What else is life all about! We like things spicy and one needs to keep working on making life spicy no matter what. In Jakarta with so much rice available, I started to make a lot of dosas and then moved to making Aapams. My family was hooked. I made the Chettinad masala aloo with them and the taste was something else! I have been wanting to write the recipe down but somehow life happened and I kind of didn't get the time to post recipes. I still like the old fashioned way of putting down my recipes. Helps me stay calm instead off being stressed with huge pressure of editing. People are doing great and I admire them for the energy it requires.

Ingredients

 3-4 Red chillies with stalks

1 tbsp Peppercorns 

3 star anise

1 tsp cumin

Curry leaves a handful

2 tbsp Fennel/saunf 

2 tbsp poppy seeds/ khus khus

1/4th cup coconut grated ( I used dessicated)

2-3 cloves

1 small stick cinnamon

A few pieces of black stone flower (optional)

Method

1. Roast all the spices on medium flame until brown.  Take care not to over roast.

2. Let the coconut be brown and aromatic. The masala starts to leave oil.

3. Cool and grind to a nice rough powder.

4. Store in a cool place. Add to vegetables of your choice. I make potatoes or mixed vegetables. They taste amazing with rice, dosas, appams and even hot parathas.

Chaas masala mix

 I have started enjoying the process of making homage dahi or yoghurt. It’s therapeutic to an extent. The satisfaction of putting jars of fresh yoghurt in the refrigerator and then waiting to cut into the thick chunk…it’s hard to define or describe in words. It’s enjoyed by my family. Lately I have started to make buttermilk for the family. It’s great for the stomach. In Ayurved it’s considered good for digestion. To make it more beneficial and digestible I have started to spice up with a homemade spice mix. This 13 ingredient mix is delicious. I sprinkle it on my yoghurt too and can add on various other dishes including dosas! 

Ingredients 

1 bowl of washed mint leaves 

1 bowl coriander leaves 

1 bowl curry leaves 

1 bowl brahmi( since I had them in my terrace garden. You can use other herbs or skip it) 

4-5 tbsp cumin 

1 tsp peppercorns 

1 tsp carom/ ajwain 

1 tsp rock salt / kala namak

1/4 tsp hing 

1 tsp ginger powder 

1 tbsp garlic powder 

1 tbsp mustard seeds

4-5 tbsp Himalayan salt 

Method

1. Wash and dry the green leaves. Sun dry or put into the microwave until they are crispy to touch. 

2. Roast all the other ingredients until they are lightly toasted and are crisp. Cool  

3. Grind all into a nice fine powder. Store in a dry container. 

4. Add 1/2 tsp in a glass of buttermilk and whisk well. Heat oil and add few mustard seeds. When they pop, add a pinch of chili powder and pour on to the buttermilk. Relish delicious, flavorful and digestive mix of spices.