Chettinad Spice blend

I make almost all of my spice blends. My pantry has quite a collection of home made masala. I just love to be an alchemist and I think it is the most exciting part of cooking, making a blend of flavors and aroma. When I found the recipe for Chettinad blend, I was so excited to try it, am so glad I did. I have used it a lot since the first time I made it. I mix and match it with other blends and love the outcome.

 



The relationship between spices and India goes back to centuries. Prehistoric writings and stone age carvings, shows that India's South West Coast path, especially Kerala  had established itself as a major spice trade center from as early as 3000 B.C, which marks beginning of Spice Trade and is still referred to as the land of spices or as the Spice Garden of India.

The spice trade between Kerala and much of the world was one of the main drivers of the world economy. For much of history, ports in Kerala were among the busiest in medieval times.

The word “spice” comes from the Latin species, which means an item of special value, as compared to ordinary.

The Spice Routes, also known as Maritime Silk Roads, is the name given to the network of sea routes that link the East with the West. A distance of over 15,000 kilometers.

Those jars of spices in your pantry are not only packed with flavour and medicinal properties, they are a chapter from culinary history. Spices are easily available today but history has seen that it was once valued as much as currency and controlled the economy of nations. Archeologists discovered spices in Egyptian tombs as early as 3000 BC. One can see a reference to spices in  Epic of Gilgamaesh, the Bhagavad Gita, and the Old Testament.

Am not sure how old this recipe is, but it is definitely not recent.I am sure it has a history to it.  Hope you enjoy it in your favorite curry. I have used this in an egg curry - recipe here.

 

Traditional Spice blend - Vangibhat powder

Aromatic spices roasted to release the essential oils to make a spice blend - vangibhat powder.

It was a hot day and the sun was scorching down on us, around late afternoon, thick black clouds announced rain. I ran to the terrace where the red chilies were drying on an old bed sheet on a makeshift folding bed. Mom ran behind me followed by bosky - our pet dog. Goma, our house maid was slow to follow, thank fully the three of us carried the spice downstairs - treasuring it like gold.

The red chilies were put in a gunny bag and dispatched to the nearest chakki (flour mill), with strict instructions. Mom, would make her own spice blends but the red chilies were sent to the chakki to be ground into fine powder - it was usually in bulk. Then she added the red chili powder to her blends and kept the rest as is or used for pickling.

Goma usually helped mom roast all the other spices, the red chillies were always sun dried. Roasting was done on a low flame - to get an even roast. when Goma was off to Nepal for her vacations, I assumed that role, I have fond memories of mom, peering over my shoulders and instructing me. Cinnamon, gets burned too easily, black pepper fumes can send you in a bout of cough.. Coconut flakes goes in last, turn off the heat for that.

Spices brings back so many memories...

Spices are the soul of a dish, adding flavor, aroma, taste, color and texture. History tells us that spice let to the birth of trade between nations, leading to the discovery of new continents.  We owe more to spices than just its culinary uses. Migration of food culture started with spices.  

The use of spices in the Indian kitchen is not new.   If we go back to the spice route, India has played a major role in the spice trade, we have always been know for our rich spices. Even today there are variations of spice blends in every house. Even though branded spice blends have infiltrated the market - every household will create a variation from the branded spice-mix. Every chicken curry  is different from region to region and household to household.

Family recipes are heirlooms, passed from generation to generation. The secret to most of the Indian curries are in the spice blends. This vangibhat recipe is a traditional recipe from my husband's side of the family. It is a very versatile blend that can be used to make flavored rice (will blog soon) or added to vegetable to make a dry veggie curry.  It is different from the one my mother makes - small variation but alters the flavor completely.  Vangibhat literally translated is - fried eggplant  rice, but definitely not limited to it. It is a blend that originated in Karnataka (southern state in India) and has traveled all over the country.

Masala Dubba - Indian Spices : Nutmeg, Mace and Saffron

Spices are an integral part of Indian cuisine. Every Indian kitchen has it's own variation of spice box. The spice box is a reflection of the cuisine in that kitchen. A Bengali kitchen is not the same a Gujarati kitchen or a south Indian one. Each region has it's own unique flavors…be it the  Chettinad chicken  of Tamil Nadu or Kashundi of bengal, undhiyo of Gujrat,  Amristar Channa, tenga of Assam or Bisi-beley-bhath from Mysore. So many unique flavor profiles. Exploring spices, is a culinary journey and I don't think my blog post can ever do justice to it…it's not just a flavor enhancer, it's a slice of history. The spice trade is the first record of world trade and economic growth. I attempt to show case one of the most expensive and exotic spice - saffron and the other is nutmeg and mace : mystic and mysterious.

Usually I would stand by the school with my friends and me would chat …at least for a good half hour before I would decide to go home…! But today, as soon as the bell rang announcing the end of the school day, I leaped to the bicycle stand and was off home. "I want to show you something" Tripti screamed …"Not today" I peddled as fast as I could…

Bosky ( my pet dog) was waiting by the door…she wagged her tail and barked, announcing that there was something special going on at home. As I entered the house the aroma of saffron with cardamom hugged me and gave me a deep sense of comfort.  I embraced mom….the familiar scent of saffron from her sari ….It was a place I found refuge as a child, as a teenager and now as an adult. It's a hug full of reassurance that everything will be ok and even if no one will believe in me…there is this one person who will. Probably that is really the power of memories. From the corner of my eye I could see the basan  ladoo - huge big balls of chickpea flour roasted on a low flame with ghee….pinch of nutmeg. I sniffed …I knew it was for pooja…had to be offered to Ganapathy first before it could even reach my hands. The aroma of saffron was from the kheer (rice pudding), boiling the milk for a good hour…the aroma of milk with saffron…it's something!

Lord Ganesha was seated in the sinhāsanada (lord's throne) surrounded by flowers grown in our garden …each one planted by dad, carefully pruned and nurtured. He (Ganesha) looked so handsome…mom would make him with clay (chikni mitti), it would take her two week to shape the clay, cure it and paint it…

The aroma of the saffron has deep connotation for me, it stands for festivity, hope, a new beginning, a sense of gratitude and  a spiritual connection to my dad who performed every pooja with a deep study…being a scientist, he would always explore the significance of rituals and chantings. 

Indian Masala Dubba 4 - Chili

Red chili or laal mirch is an important spice used to heat up a dish. Not all chilies are equal, some add color, while others are extremely pungent and should be used with caution.




I just love photographing spices. Maybe I am getting obsessed about it. In a good way, well that's what I think …spice boxes scattered all over the kitchen may not be the idea of decor. Talking about decor. I do have 3 jars with star anise, red round chilies and coriander seed on the dinning table, I have got questioning looks from friends. In my defense some of my friends think it's such a cool and creative idea. My blogger friends would think of it as a cool idea, the non-blogger real world friends might find me weird.

A few weeks back I asked my friend about a big black box in her backyard - it had such a
cool surface. She gave me the look and told me it's for organic waste. Since she knows me so well, it was followed by, " you can't have it " "get a life".

The madness does not stop with props, it trickles to a lot of things (let's call it passion, it sounds better)…or should I say that is my obsession : 'light'. Last week, I was in the process of making breakfast, I opened my drawer to get a spatula…and my eyes froze at the gorgeous light inside the drawer. At the speed of light, I emptied the drawer to arrange the spices so I could take a few pictures. A few, led to a few more and a few more….. I saw the poor husband,  standing and looking at the kitchen in shock. What was a perfect normal kitchen a minute or two ago had  transformed itself into a chaotic mess. Well, let us put it this way….we had some cereal for breakfast.

Here is links to my partners in crime

Dolphia
Deeba
Meeta

Indian Masala Dubba - 3

Turmeric, Cardamom and Pepper 

Spices give flavor to our food, it adds the character and soul to a dish. The subtle combinations of various spices makes the dish unique. Imagine a curry without garam masala - there is nothing to it. Cooking is all about knowing your ingredients, so you can use it to create magic in the kitchen, it is not rocket science. Spices are not only paired for flavor, but sometimes they are paired so you can get health benefits from it. Like pepper and turmeric, turmeric has better absorption when paired with pepper.






I had a choice between posting the  lemon n' blueberry tart or finish up my spice post for March.  I had already shot turmeric for a brand, so I had the images but I had to shoot the other two and finally took time off and made the other two images. I just enjoy photographing spice, probably the most therapeutic exercise for me. Nothing exotic or dramatic, just plain and simple images. The cheese cloth in the first picture is dyed from turmeric. 

If I dream of something, it is not a big studio, or large brands to photograph, but to style and photograph spices all day for a spice store. I'm an eternal dreamer and optimist to the point of being irrational sometime, I'm sure I'll get to a spice store one day...till then I have a good collection of spices in my pantry to work with. 

Spice is a bit like us, each one having a intrinsic character and potential. Put it in the right combination and you have a winner. 

Here is the post from my friends who are doing spices with me this year:

Dolphia 

Deeba

Meeta

Rasam Powder - A South Indian Spice Blend

Rasam is one of the most versatile spice blends that I have in the kitchen. What ‘garam-masala’ is to the North of India, rasam powder is to the South. It has a long shelf life, you can keep it for six months without loosing any aroma or flavor, in-fact it gets better with age, but after a year it does lose some of its potency,  I like to make mine every six months, unlike other blends. I just made mine today yesterday,  can you smell the aroma ?

The spices that go into the rasam powder have a lot of medicinal properties, it is great for cold, cough, stomach alignments, also aids digestion. I have always been told by my mother, mother-in-law and grandma that this is not only a very delicious and versatile spice blend but healthy too.

It can be used for dry vegetable curry, sambhar, rasam, on roasted corn, on roasted nuts.  It is hard for me to recollect everything I use rasam powder for, but I will keep adding as and when I use it in my kitchen. I have eased it in pumpkin soup and it tastes divine (coming soon)

 What is Rasam ?

Rasam is a lentil curry that is served  with hot white rice and ghee. Not any lentil but pigeon pea split (Toor) lentil.  It is the ultimate comfort food of a South Indian household. It seems like an extremely simple recipe, but the balance of sweet, sour and spice has to be perfect, a little variance shows a big difference in taste. It took me a while to perfect ( still working on it) the taste.

Types of Rasam

Original plain rasam
Tomato rasam
Lemon rasam
Pepper n cumin rasam
Pineapple rasam

Today’s post is more about the spice blend which is the main ingredient in rasam. It gives the flavors and the amazing taste.

Rasam can be served as a clear soup too.

What is Sambhar ?

Is a thicker version of rasam ( if I may say so) a slightly different spice blend and it has vegetables in it. Again, it is had with rice and ghee or idlis and dosas.  Grind the rasam blend with some additional spices and coconut and you can have a sambhar paste.

There are many South Indian curries, but I don’t want to confuse you. These are the two main versions. Also every region in Southern India has their own version Of the rasam blend.  Some regions use garlic and temper  it with coconut oil, some ghee, some use tomato for sourness, some use tamarind or a mix of both.

I  get very excited when I am talking about spices and blends. I really hope I have done a decent job in explaining. This is the traditional recipe from my mother-in-law, that has been passed down generations.  I remember doing a post on rasam way back, when I started blogging. I don’t think I did justice to it at all. I had to re-do the post.

Simple All-purpose Spice Blend/Masala : Multi-Purpose Use

Blending spices is like blending colors in a painting. There are no rules but you need to be aware of the nature of each spice, the flavor, the aroma, the paring with the final dish. Too many spices and you have a muddy mix of confused flavors in your hands. 

Last week we had a few friends over and we started talking about spices, I have some fifteen spice blends. All home made, some of the recipes have been past down and some others are my own creation. This is one of the simplest blends I use,  it is extremely versatile and very aromatic. I developed this recipe a couple of years ago, evolved over time. I use is mostly for my curries and dry veggies that are coated with spices.  A friend of mine swears by it as a great marinade rub for chicken. I am a vegetarian so I just have to take her word for it. It is not too strong and can be used liberally, now by liberally I don’t mean 6 tbsp on a lb of veggies ;) My friends wanted this recipe, this one is for them.

Before I forget, when I posted the image of the spice on FB, I was asked by some of you, “how too do moody shots “  I will try and do a post on moody shots with my 365 days of photography post. Thanks!

If you do use this recipe  on your blog or in any other form, please make sure you link it back to my blog, I have developed this recipe and would definitely like the credit for it. 

Sambhar Spice Blend

Spicy Garlic Oil

Spice is a tool, a powerhouse of flavors. You can mix and match, using your tools to create the flavors you want on your canvas, with no rules (I love the sound of that.) A small teaspoon can go a long way.  Every time that I add masalas (spice blend) to my vegetables, I feel like I am breathing life into the dish.

Bland flavorless food is like watching a boring movie on a dull, rainy day. I have had the opportunity to  to taste some pretty bland food and it left me with a rather dull empty feeling.  Spicy is sometimes misunderstood as a synonym for 'hot'; however, spicy simply means flavored with spice. Spicy does not always mean it is sharp and/or hot. Cinnamon is not sharp, but it is a spice... Then there is fennel, which is sweet in flavor. It might be intimidating for some to embrace these flavors, it is indeed an acquired taste. If you are sniffing cumin for the first time, don't stick your nose into a bag of cumin, you might just faint (OK! that's a bad joke) But seriously, it does have a strong aroma, most spices do. But remember that you are not going to add a cup of cumin or any other spice,  into your dish. It's going to be just 1/2 tsp or even 1/4th tsp. It provides flavor and mixes in with the other main ingredients to give a subtle flavor. A better way could be to rub the spice between your finger and thumb and sniff the aroma. I think spiced oils are a good way to start, as you can add a bit of the spiced oil onto your dish and try it. Also, I love customizing my dinner meals to my own taste buds, hence I love food that has a lot of movement and creativity; where you can add the dips, chutneys and oils, mix them...and every bite of the food is unique. That is food nirvana for me. And most importantly, oils love flavor.

This particular spicy oil is a mix of red chili, garlic and a bit of garam masala.  The oil I have used is a blend of olive and sesame.  Sesame is pretty strong, the olive oil dilutes the flavor of the sesame and adds it's own sweet nutty taste. Why oils?? Well, it's the same reason why fried food is one of the best tasting foods. It's because fat devolves flavor (flavor solvents).  I know you're probably falling asleep here, but there is serious science behind why fried food is more flavorful. So, don't blame yourself for gawking over french fries rather than apples. (no offense to apples here).  Just one advice, don't drink it like a beverage... use a teaspoon.

My other favorite is olive oil with fennel seeds... coming soon on the blog.

Mystic Masala - Part 1

Show and Tell : what's in your spice rack ?

I spy a lot of exotic spices in my spice rack... I love to roast them, mix them, and grind them, and there is magic right there in the kitchen!! The mix of spices is usually referred as a masala - it can be a dry powder or a wet paste.

I have been planning to write this post for a while now, and if you have been a regular on TNS you will know the reason why I have not done so - p-r-o-c-r-a-s-t-i-n-a-t-i-o-n! My middle name, if you please... :) Well, with a few prompts and requests from some readers, here it is!! This is definitely a text heavy post, so if you want to get your coffee, do so now or forever hold your peace... Let me know your feed back so I know if a post like this one is appreciated by you guys. So be open and speak your mind. Thank you!

An Indian kitchen, as some of my friends tell me, is one of  the most exotic as far as spices are concerned. Spices are a part of our lives - in our food, teas, drinks and even desserts. Some have medicinal properties too and are used as home remedies for common ailments.

Malaga Podi

For this special week (Mother's day, duh!!) I wanted to blog two of my favorite recipes that have been passed on to me by my MIL (mother-in-law) and the other by my mother.

I have learned a lot of traditional recipes from my MIL, from small tips that save a meal, to expert advice on how to tackle challenging recipes in the kitchen. I was going through my recipe book to find the perfect recipe to blog about. I glanced over at the plate which, only moments ago, had housed hot rava idlis and malaga podi (MP) that I had lapped up in no time. I have lost count of the number of times I have made MP. It is as essential as salt in my kitchen. OK, not as essential as salt, but you get the picture. It is simple and a great accompaniment with a traditional south Indian meal. Some peanut oil mixed in with MP and hot fluffy Idlis...mmm. This is one of the first recipes that my MIL taught me. It was something that was totally new to me, but soon enough, I learned that I cannot go without it.

This one is for my MIL. Strong, determined and a true proponent of harmony either in the kitchen or outside. Happy Mother's Day!!

Garam Masala

There is nothing like the taste and aroma of freshly made masala. It does magic to the vegetable. It does not take much time but the end result certainly has a difference. My Mother  would always make her own garam masala or curry powder. I  have her recipe,  I tweaked  it a bit - since I like it more spicy and the result was amazing....I just love the aroma and the spicy flavor. There are somethings that never change, and pass on thru generations, am glad I have inherited the love for cooking from her and the joy of entertaining. There is nothing more relaxing than cooking....and when I roast and grind any kind of masala or powder .... it is like aroma therapy !! I am sure a lot of you will relate to me.

Bye for now... am going to do some blog hoping...before I call it a day!! Hope you are all  are enjoying your weekend :)

Ingredients :

Coriander seeds : 4 tbsp
Cumin seed : 1 tbsp
Black pepper : 4-5 corns
Cardamom : few seeds
Cinnamon: 1/2 stick
Cloves: 2
Red chili : 3
Red chili for color ( kasmiri or byadgi): 2
Turmeric : 1/4 tsp

Roast the above in 1/2 tsp oil, putting in the red chili last. Let it cool and powder it semi fine...!! Enjoy the curry powder with your favorite vegetable or curry.

Chatni Pudi

There are some spices, sauces and masala that are a "must have" and you really cannot do without them in your kitchen....for us chatni powder is one of them...its versatility is unmatched....great on a slice of toast or inside a simple butter sandwich, with plain paratha, with hot rice, with idlis, dosas ...the list is endless.... !! We have a couple of different versions of the same powder...this one is the 'original'...mother recipe!

Masala Bhat Powder:

 The masala bhaath  powder used in the previous post is a multi purpose one, it can be used with semolina , rice or even spicy vegetable. Well as promised here is the recipe :)

Urad daal/ Horse Bean: 2 tbsp
Chana daal / Gram Dal: 2 tbsp
Coriander seeds: 2 tbsp
Clove: 2-3
Pepper: ½ tbsp
Cinnamon: ½ tbsp
Red chili: to taste
Dry coconut / Dessicated coconut: 2 tbsp

Roast the above ingredients in ½ tsp oil (not the red chili and dry coconut). Turn the heat off and now add the red chili and dry coconut powder. Let it cool, grind the above ingredients in a blender. Make sure the blender is free of any moisture. Cool in a cool, dry space.

Aromatic Rasam Powder

The taste of rasam is not only a treat to the palette but also an aromatic therapy in itself. The spices in the rasam powder just come alive the moment you bring it to a boil. The texture and the aroma of each of the spices used are so different, but put together they make a perfect blend for a healthy everyday meal.

Infused with therapeutic benefits, rasam or saaru is definitely a member of our ‘comfort food club’!. It is an important dish that always makes its presence felt at every festival, ritual, or weddings.

Ingredients for rasam powder:

• Pepper: 1 cup
• Jeera : 1 cup
• Methi (seed): 1 cup
• Mustard (seed): 1/4th cup
• Cinnamon: 8-10 sticks
• Coriander (seed): 4 cups
• Curry leaves: 2 stalks ( remove leaves from stalk)
• Red Chili (whole): 2 cups ( if you use chili powder it shld be about 1/3rd of a cup), and 3 cups for a more spicy rasam powder.

Preparation:

• Dry roast all the ingredients separately till golden brown and till the mustard and black pepper pop….enjoy the sound effects!! For red chili (whole) use 1/4th tsp of oil to roast in a hot pan, switch of the flame before you put in the chilli, just so that its fumes do not send you into a fit of cough!! Remove from the stove immediately for the same reason.…very quick action required, this is not the time to pick up the phone that is ringing! In case of chili powder, do not heat the chili powder just add them to the rest, the warmth from those ingredients is enough to bring out its flavor.

• Let it cool, grind the above ingredients in a blender or a burr grinder. Make sure the blender/burr is free of any moisture. Note: the burr grinder does not handle whole chilli or curry leaves too well. For easy grinding the red chilies should be crisp.


• Now mix all the powdered ingredients together with a ladle or feel free to use your fingers. Store in a dry, air tight container. Rasam powder has a long shelf life. It ages with time.

Enjoy your creation!