Chettinad Masala

Chettinad masala is a fiery delicious blend of spices and a key ingredient in many dishes from the Chettinad Cuisine.
Chettinad Cuisine hails from the Chettinad region of Tamil Nadu, India and is renowned for its spicy vibrant curries with complex yet perfectly balanced flavor. The fiery gravy that forms the base for these curries is made with a combination of a few fresh ingredients and several freshly ground local spices.
Chettinad masala is loaded with red chilies and coconut and earthy ingredients like cumin, coriander, fennel, cinnamon along with some local spices like star anise and Kalpasi flower. The distinct aroma of freshly ground spices that engulfs the air while making this blend is enough to make me drool.

I keep the spice level high in my curries. If your spice threshold is different then use a few less dry red chilies in the recipe. Store in an airtight container for up to 10 days or refrigerate. Use this masala to make chicken, fish, shrimp or lamb curry. Vegetarians and vegans can use it for vegetable stir-fries or veggie curry using tofu or potato or eggplant etc.

Chettinad masala
Ingredients:
10 dry red chilies
5 tbsp (heaped) dry shredded coconut
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp fennel seeds
4 green cardamoms
5-7 cloves
2-inch cinnamon
2 Star anise
1 tsp black peppercorns
1 tsp paprika for color

1. Dry roast all the ingredients except paprika. I like to roast all these separately as each has a different roasting point. 
2. Cool for 10 minutes.
3. Place all the spices in a grinder and grind to form a coarse mixture. 
4. Store in an airtight container for 10 days.

Panch Phoron

Panch Phoron literally means 'five spices.'  It is a blend of five commonly used whole spices from the Indian Kitchen and consists of cumin, brown mustard, fenugreek, nigella and fennel seeds.  Mix all all the seeds and store in an air tight container. To use, either dry roast or fry these seeds in a little oil.
Panch phoron is used in many dishes from the Bengali and Bangladeshi cuisine. Stir fry potatoes or karela or pumpkin in a teaspoon of panch phoron for a delicious bowl of goodness.
Panch Phoron is usually a mixture of equal amounts of each spice.  I choose to use less fenugreek because of its bitter taste.  Feel free to increase the quantity if you like.

Ingredients: (makes about ¾ cup)
3 tbsp cumin seeds (jeera)
3 tbsp brown mustard seeds (sarson)
3 tbsp fennel seeds (saunf)
3 tbsp nigella seeds (kalonji)
1 tbsp fenugreek seeds (methi)

1. Combine the seeds in a small bowl. Store in an airtight container.
2. Depending on the dish, either fry briefly in oil or dry roast these seeds to bring out the flavor.

9 versatile spice blends

Spices and herbs are the backbones of any flavorful cuisine across the globe. The fragrant aroma of roasted whole spices in the kitchen is just out of this world. Having a few of these spice blends at hand always inspires me to cook and create new dishes. Freshly roasted and ground spices are way more potent than their ready made counterparts. And storing them in airtight containers keeps their freshness locked in for long. I always make the spice blends without salt. This way I can control the amount of salt in a dish without compromising the amount of spice I want.

Here are some of my favorite spice mixes that I always have at hand. Each more versatile than the other. The spice rubs stay fresh for 4-6 weeks but the spice pastes have a shorter shelf life, about a week to 10 days. Store the dry spice rubs in airtight containers and the pastes in the refrigerator. With all these in your pantry, you have most of your dishes covered from bbq meats to curries to stir fries to salads.

Tandoori masala
This characteristic red colored spice mix is spicy and very aromatic, used mainly in North Indian BBQ dishes which are cooked in the tandoor or clay oven. Use it to marinate chicken, fish, paneer, veggies such as peppers, mushrooms, cauliflower, onions and potato.
The characteristic red color comes from the Kashmiri chilies which have a distinctive flavor, though not very spicy.
Find the detailed recipe here.

Peri-peri spice mix
Piri piri is an African bird's eye chili that has been growing wild in Africa for centuries and is now cultivated commercially in Zambia, Uganda, Malawi, and Zimbabwe. Way back in the 15th century, the Portuguese explorers were introduced to the Bird’s Eye Chili growing under the warm sun in the rich soils of Africa. This was a spice so nice, it had to be named twice. Piri piri is the Swahili word for 'pepper pepper'. These hot and sweet peppers are the inspiration for this spice mix.
Add a handful of herbs, spices, a squeeze of sun-ripened lemons and a dash of garlic to these peppers to get a spice rub that tantalizes your taste buds and adds a tonne of flavor to a meal.
Find the detailed recipe here.

Cajun (Creole) seasoning
The word “Cajun” originates from the term “les Acadians,” which was used to describe French colonists who settled in the Acadia region of Canada which consisted of present-day New Brunswick, Prince Edward Island and Nova Scotia.
Cajun cooking is a combination of French and Southern cuisines, and is a robust, country-style rustic cooking.
Composed of many different spices, Cajun seasoning is a complex blend of spicy, earthy, pungent, and grassy. Cajun seasoning is used heavily in gumbo, jambalaya and blackened fish dishes, as well as for spicing up boiled shrimp and crawfish, French fries and sauces. You will find most of these in your pantry. I strongly recommend making this during the BBQ season. You can use it as a spice rub for chicken and fish.
Find the detailed recipe here.

Chana masala
A blend of spices, roasted to perfection and then ground coarsely. Use this spice concoction to make choley (curried chickpes), black chana, dry peas. This spice blend is quite potent so a little goes a long way. I even use it to flavor some stir fried veggies like beans, eggplant.
Find the detailed recipe here.

Tava fry masala
Blend of several herbs and spices for stuffing whole veggies to cook on tava (griddle). Use it for baigan (small eggplants), bhindi (okra), tindora (Ivy Gourd), long green and red chilies, karela (bitter gourd), sweet peppers, small potatoes, arbi (eddos), etc. You can also use it to flavor your everyday stir fried veggies.
Find the detailed recipe here.

Greek Seasoning
A versatile herb mix to have at hand during the BBQ season. I prefer not to add salt in any spice mix, this way you can control the amount of salt you want in the dish. Find the detailed recipe here. Here are some ways you can use this spice.

1. Souvlaki and gyros- Use it as a dry rub marinade for grilled chicken, fish or pork. 
2. Use it in burger meat specially lamb burgers.
3. Stir fry spice - Use it in stir fried potatoes as a spice. Use it also as a spice for any grilled vegetable.
4. Salad dressing - Blend with red wine vinegar and salt, whisk in olive oil to get the perfect Greek dressing for your salad. Top with olives and feta. 

Vindaloo Masala
Vindaloo curry is a staple on the menu of British Pubs and most Indian restaurants in England. Vindaloo is a hot and spicy curried dish available in various incarnations—pork, beef, chicken, lamb, (pork being the standard). This potent concoction is fiery and tangy containing some combination of garlic, chilies, coriander, cumin, onion, tomatoes, ginger, peppercorns and tamarind. Following recipe is my take on this delectable masala. You will need about 4-5 tablespoons for any dish you make for 4 people. If you prefer less spicy, reduce the amount to 3-4 tbsp in the dish.
Use it to make chicken, fish or pork curry. I have used it with tofu and eggplant as well and they taste awesome.
Find the detailed recipe here.

Malvani Masala 
Malvani cuisine belongs to the Konkan coastal regions of Maharashtra, Goa and West Karnataka. The flavors are highly influenced by Maharashtrian and Goan cuisine. Being a coastal area, seafood dominates the food choices and there is liberal use of coconut. A number of spices and herbs are used in varied combinations and here is a standard hot and spicy Malvani masala to be used in a variety of both veg and seafood curries and stir fries.
Find the detailed recipe here.

Vangi bhaat masala
This spice blend has a very specific use - spice for flavoring eggplant rice (vangi bhaat). There are two main variations of this dish based on the geographis regins - Maharashtrian and Karnatak. The main difference is in the spices. The following recipe is the Karnataka variation which uses coconut  and curry leaves.
Find the detailed recipe here.

Piri-Piri Spice Mix

Piri piri is an African bird's eye chili that has been growing wild in Africa for centuries and is now cultivated commercially in Zambia, Uganda, Malawi, and Zimbabwe. Way back in the 15th century, the Portuguese explorers were introduced to the Bird’s Eye Chili growing under the warm sun in the rich soils of Africa. This was a spice so nice, it had to be named twice. Piri piri is the Swahili word for 'pepper pepper'. These hot and sweet peppers are the inspiration for this spice mix. 

Add a handful of herbs, spices, a squeeze of sun-ripened lemons and a dash of garlic to these peppers to get a spice rub that tantalizes your taste buds and adds a tonne of flavor to a meal. 

How to use peri-peri spice mix:

1. Make a paste of spice mix with lime juice and olive oil and use it as a rub for chicken, pork or shrimp. 
2. For a vegetarian option, the spice mix can be used as a marination for tofu, paneer/cottage cheese, veggies like cauliflower, potatoes, mushrooms, capsicum, eggplants to be grilled or roasted. 
3. Use the spice as is for stir fries and sauteed dishes.   

Ingredients: (makes about 3/4 Cup)

1 T sweet paprika

1 T smoked paprika

2 T Piri Piri pepper (or cayenne)

2 T cumin powder 

2 T coriander powder 

11/2 T garlic powder 

1 1/2 T onion powder

1 t sugar

1 t oregano

1 tsp black pepper

Dash of nutmeg and cinnamon

1. Lightly toast the cumin and coriander powder in a dry skillet till fragrant.
2. Mix all the ingredients together. I usually place them in a grinder and give it a quick wiz. 
3. Store in an air tight container. 
4. I don't add any salt to my spice mixes. I find it better to season the meat with salt as per taste. If you want you can add salt to the mix. 
5. Use the spice mix to make Peri-Peri chicken.

Greek seasoning

Greek seasoning

Greek Seasoning is a blend of a few herbs and spices. A versatile herb mix to have at hand during the BBQ season. I prefer not to add salt in any spice mix, this way you can control the amount of salt you want in the dish.
Ingredients: (makes about 3 1/2 tbsp)
1 tsp basil
2 tsp oregano
1/2 tsp thyme
1 tsp parsley
1 tsp each onion and garlic powder
1 tsp black pepper
1 tsp paprika
1 tsp mint
1/3 tsp each cinnamon and nutmeg

• Mix all the above together and store in an air tight container.

You can use this seasoning in the following ways-

Souvlaki and gyros- Use it as a dry rub marinade for grilled chicken, fish or pork. Click here for recipe of chicken souvlaki.

Burgers - Use it in burger meat. Click here for recipe of Greek lamb burgers

Stir fry spice - Use it in stir fried potatoes as a spice. Click here for complete recipe. Use it also as a spice for any grilled vegetable.

Salad dressing - Blend with red wine vinegar and salt, whisk in olive oil to get the perfect Greek dressing for your salad. Top with olives and feta. Here is the recipe.

Vindaloo masala

This recipe adapted from Jamie Oliver

Vindaloo curry is a staple on the menu of British Pubs and most Indian restaurants in England. Vindaloo is a hot and spicy curried dish available in various incarnations—pork, beef, chicken, lamb, (pork being the standard). The word vindaloo is a garbled pronunciation of the popular Portuguese dish carne de vinha d'alhos (meat marinated in wine-vinegar and garlic), which made its way to India (Goa) in the 15th century along with Portuguese explorers (source). 

As the Portuguese—and their culinary contributions—were assimilated into the Goan culture, the Goan influence began to be evident in the vinha d’alho, with the addition of potent chilies and various spices, including ginger, coriander, and cumin. In the absence of the wine-vinegar, the more local ingredient - tangy tamarind, came to the rescue. The current version of the dish reflects its evolution, resulting in a fiery, tangy concoction containing some combination of garlic, chilies, coriander, cumin, onion, tomatoes, ginger, peppercorns and tamarind. Other ingredients that may typically be found in vindaloo masalas include tomatoes, cardamom, mustard seed, turmeric, paprika, cayenne, fenugreek seed, and cloves. Some recipes call for the addition of a small amount of brown sugar, for a touch of sweetness to counterbalance the tartness provided by the vinegar. (source)

Following recipe is my take on this delectable masala. You will need about 4-5 tablespoons for any dish you make for 4 people. If you prefer less spicy, reduce the amount to 3-4 tbsp in the dish.   

Ingredients: (makes about 8-10 tablespoons)
1 tbsp black peppercorns
10 whole cloves
1 tbsp coriander seeds
1/2 tsp methi seeds
2 tsp fennel seeds
4 dried red chillies
5 cloves garlic
1 thumb-sized piece fresh ginger
2 Tbsp vegetable oil
3 Tbsp lemon juice
2 Tbsp tomato puree
2 tbsp tamarind paste
2 fresh hot green chilli peppers
1 tsp turmeric
fresh coriander half palm full

1. Toast the first six dry spices in a dry pan for a few minutes, stirring constantly, until everything becomes fragrant, about 2-3 minutes. Cool. 
2. Put the spices into a spice grinder and process until finely ground. 
3. Transfer the spices to a small food processor and add the rest of the ingredients. Process until it becomes a smooth paste scraping down the sides as needed. 
4. Store this curry paste in an airtight glass jar in the refrigerator. It should keep for about a month.

Dishes to make with Vindaloo masala

Veggie vindaloo

 

Tofu Vindaloo  

Chicken Vindaloo

Malvani Masala Paste

Malvani cuisine belongs to the Konkan coastal regions of Maharashtra, Goa and West Karnataka. The flavors are highly influenced by Maharashtrian and Goan cuisine. Being a coastal area, seafood dominates the food choices and there is liberal use of coconut. A number of spices and herbs are used in varied combinations and here is a standard hot and spicy Malvani masala to be used in a variety of both veg and seafood dishes.

Ingredients
10 whole dry kashmiri red chillies , broken into pieces
2 tsp whole coriander seeds
4 to 5 cloves
1/2 tsp black peppercorns
1/2 tsp cumin seeds
1/2 tsp caraway seeds
4 to 5 green cardamoms
2 to 3 black cardamom
1/2 cup grated dry or fresh coconut
1 tsp poppy seeds (khus-khus)
2 tsp fennel seeds (saunf)
2 star anise
1 inch piece cinnamon
Dry roast all above till very lightly brown.
Cool and add 1/2 tsp turmeric powder.

1. Process in a grinder with water to form a smooth paste. 

Use Malvani Masala to make these

Fiery Malvani Fish curry

Vangi Bhaat Masala

Ingredients:
1/4 cup each urad and roasted chana dal
3/4 cup dry coconut
15 dry ed chilies
2 tbsp coriander seeds
2" cinnamon stick
10 cloves
3 star anise
1/2 tsp khuskhas (poppy seeds)
1-2 tsp oil

1. In a tsp oil lightly roast dals till red. Remove. 
2. In the same pan roast red chilies. remove. 
3. In the same pan roast cinnamon, cloves and star anise. 
4. Dry roast coriander seeds and coconut till lightly golden. 
5. Cool everything. Combine all ingredients and grind to get a coarse powder. 
6. I avoid using salt so that I can control it on a per dish basis. You can add salt if you want while grinding. 
7. Stays well in the refrigerator. 
8. Use it to make vangi bhaat and any stir fry.

Dishes to make with this

Vangi Bhaat

Tandoori Masala

Tandoori masala is a blend of several spices used specifically to flavor dishes which are cooked in the tandoor or clay oven. This characteristic red colored spice mix is spicy and very aromatic, used mainly in North Indian BBQ dishes. When using as a marinade blend it with hung yogurt along with salt to marinate chicken, fish, paneer, veggies such as peppers, mushrooms, cauliflower, onions and potato. Also remember that this home made version is very potent and a little goes a long way to spice up curries and stir fries. Store it in an air tight container for several weeks.

The characteristic red color comes from the Kashmiri chillies which have a distinctive flavor, though not very spicy. I use the powder sometimes but if you have the whole dry ones, use them. Below are some of the BBQ dishes made using Tandoori masala.  

Ingredients: (Makes about 10 tbsp )
Whole Spices
2 tbsp coriander seeds
2 tbsp cumin seeds
2 black cardamoms, pods only
2 green cardamoms
7-8 cloves
1 inch piece cinnamon
11/2 tsp red peppercorns
1/4 piece nutmeg
3-4 blades mace
1 tsp Kasuri methi
Ground Spices
1/2 tsp dry ginger powder
1/2 tsp garlic powder
1 tbsp paprika
3 tbsp Kashmiri chillie powder

1. Dry roast the first six whole spices on medium heat gently till fragrant 2 minutes. Take care to not change their color. Shut off the heat and remove spices from pan to cool.
2. Dry roast red peppercorns, mace, nutmeg and Kasuri methi in the hot pan with the heat shut off for a minute. These are very delicate spices and can over roast easily. Keep aside to cool. 
3. Cool and grind to a fine powder. Add the ground spices to this mix and pulse the grinder a few times to combine.
4. Store in an air tight container.

Dishes to make using tandoori masala

Tandoori Fish 

Tandoori chicken tikka 

Tandoori chicken

Tandoori paneer tikka

Tandoori Gobhi

Dumpukht chicken biryani

Tava fry masala

Blend of several herbs and spices for stuffing whole veggies to cook on tava (griddle). Use it for baigan (small eggplants), bhindi (okra), tindora (Ivy Gourd), long green and red chilies, karela (bitter gourd), sweet peppers, small potatoes, arbi (eddos), etc. You can also use it to flavor your everyday stir fried veggies.

Ingredients: 
Whole spices

1 tbsp cumin seeds
2 tbsp coriander seeds
2 tbsp saunf (fennel seeds)
1 tsp anardana (dry pomegranate seeds)
2 whole red chilies
1/2 tsp black peppercorns
1/2 tsp methi dana (fenugreek seeds)
4 cloves
1 small piece cinnamon
2 green cardamoms
Powdered spices
1/2 tsp dry mint palm crushed
1/2 tsp fine sugar (optional)
1/2 tsp ginger powder
1/2 tsp amchoor powder (dry mango powder)
1/2 tsp kala namak (black rock salt)
2 pinches hing (asafoetida)

1. Dry roast lightly all the whole spices in a hot pan. Cool slightly. 
2. Grind these coarsely in a dry grinder. Make sure to not powder it fine, it should have some body. 
3. Mix the powdered spices to the ground mixture. 
4. Store these in an air tight container.

Here's how to use it: 

Tava fry stuffed veggies

Bharvan baigan

Harissa chili paste

Harissa is a spicy chili paste used in Moroccan cuisine to add smokiness and spice to the dishes. It can be used to flavour couscous, soups or as a marinade for chicken or fish. The main ingredient of harissa is hot chili pepper. You can use any variety such as peri-peri, serrano, cayanne, etc. Recipes for harissa vary according to household and region. Some like it very hot, some more smoky. Use the chili that you prefer depending on the desired heat level. For a lovely red color with less heat add roasted pureed sweet red pepper.

Ready to use harissa paste can be found in the specialty food section of your grocery store. But you can very easily make your own. You can store it in a glass jar with a layer of olive oil for freshness (Olive oil creates a hermetic seal).

Harissa Paste
Ingredients: 
100 gm dry red chilies
6-8 cloves garlic
1 tsp sweet paprika
2-3 roasted red peppers
1 tbsp cumin 
1 tbsp coriander seeds
1/4 tsp salt

1. Soak chilies in a little hot water for an hour, drain. 
2. Dry roast cumin and coriander in a hot skillet till fragrant. 
3. Put all the ingredients in a grinder and process using olive oil to get a smooth fine paste. 
4. Store in an airtight glass jar with olive oil poured on top.

Uses of harissa paste

Harissa kababs

Naga Morich

Comes with a warning, handle with extreme caution

Naga Morich meaning 'snake or serpent Chile’ is an apt name for this ferociously hot variety of pepper. It is believed to be very closely related to its Indian cousin, the Bhut jolokia (Bih jolokia). In recent tests, one Naga Morich pod registered 1,598,227 Scoville units. 
I had 2 plants of this growing in my backyard and after sharing with neighbors and friends I ended up with a small jar of this firebomb. After harvesting I sun dried these for 3 weeks and then pulsed in my grinder. This will last me a whole year.

Cajun Seasoning

The word “Cajun” originates from the term “les Acadians,” which was used to describe French colonists who settled in the Acadia region of Canada which consisted of present-day New Brunswick, Prince Edward Island and Nova Scotia. With the British Conquest of Acadia in the early 1700s, the Acadians were forcibly removed from their home in what become known as Le Grand Derangement, or the Great Upheaval. Many Acadians eventually settled in the swampy region of Louisiana that is today known as Acadiana. (source)
Cajun cooking is a combination of French and Southern cuisines, and is a robust, country-style cooking (can be called a rustic cuisine).
Composed of many different spices, Cajun seasoning is a complex blend of spicy, earthy, pungent, and grassy. Cajun seasoning is used heavily in gumbo, jambalaya and blackened fish dishes, as well as for spicing up boiled shrimp and crawfish, French fries and sauces. You will find most of these in your pantry. I strongly recommend making this during the BBQ season. You can use it as a spice rub for chicken and fish.

Ingredients: (Yield: about 3/4 cup)
3 tbsp sweet smoky paprika
1 tbsp cayenne pepper
1 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp roasted cumin seed powder
1 tbsp roasted coriander seed powder

1. Combine all ingredients thoroughly and store in an airtight jar or container.

Chana masala

A blend of spices, roasted to perfection and then ground coarsely. Use this spice concoction to make choley, black chana, dry matar. This spice blend is quite potent so a little goes a long way. I even use it to flavor some stir fried veggies like beans, eggplant.
  

Ingredients (Makes about 8 tbsp)

3 tbsp coriander seeds 

1 tbsp cumin seeds

2 black cardamoms 

1 green cardamom 

1 tsp black pepper corns 

1 tsp red peppercorns 

6  cloves 

2 small pieces cinnamon

5 whole red chilies 

2 tbsp anardana powder (dry Pomegranate powder)

1/2 tsp dry mint 

1. Take the first nine ingredients and roast them gently in a hot pan for a few minutes till fragrant. Make sure not to over roast.
2. Cool. Grind these with anardana powder and mint to a fine powder. 
3. Store in an air tight container.