Homemade Cajun Seasoning Mix

Cajun Seasoning is mildly spicy and you can make yourself with common and freshly blended spices from your pantry. Make this up in no time at all! This Cajun Seasoning is great for grilling meat or fish ! 

Sprinkle it on fish, chicken, steak, shrimp, soup, cajun tortilla chips, French fries or baked potatoes. It enhances the taste and is delicious on many things . When you make this yourself, you can adjust the seasonings according to your taste. I sprinkle this on top of my fried egg too, it taste very good.

Ingredients

2 Tablespoons Coarse salt
2 Tablespoons Paprika powder
1 Tablespoons Garlic powder
1 Tablespoon Onion powder
1½ Teaspoon Cayenne pepper
1½ Teaspoon Red Pepper flakes
1½ Teaspoon Dried Oregano
1½ Teaspoon Dried Thyme
1½ Teaspoon Black Pepper powder

Method

Mix all the spices in a small coffee grinder and plus it one or two times till it is well mixed. Store it in an airtight container and use when required.

Labels : Homemade, Cajun Seasoning, Masalas, International Cuisine, Mexican

HOMEMADE CAKE SPICE MIX

Many recipes say use mixed spices or cake spice mix, then you wonder what exactly is this!  I have not found cake spice mix here in any baking stores or supermarkets.   So, here is, the recipe of easy and quick cake spice mix, with ingredients readily available in your pantry.  It's a combination of spices and the aroma is awesome.  Can be used  for cakes, breads, puddings or any spice flavored desserts.

Ingredients
1/4 Teaspoon Nutmeg powder
3 cloves
1/2 Teaspoon Cinnamon powder
1/4 Teaspoon Mace powder
1/4 Teaspoon Black pepper powder
½ Teaspoon Ginger powder

Method

Place all the ingredients in a small mixer jar and pulse till well mixed.  Store in an airtight bottle, keep it in the refrigerator to preserve the color and flavor.

Labels : Homemade, Cake Spice Mix, Masalas 

Vangi Bath Masala - Homemade

This is a recipe from South India - Karnataka - " Vangi Bath Masala " . This spice blend is so flavorful and fragrant, easy to make and a versatile masala, can use this to make other masala bath with the veggies you like. This masala has no preservative or  added color.

When I was making this masala my friend visited me, so I gave her half of this masala. When she made the Vangi Bath with this masala, she called me and thanked me for she loved it.

Try to this authentic and flavorful masala  and you too  will love it.

Ingredients

1/4 Cup Chana dal
1/4 Cup Urad dal
12 Bedki Red chillies or Adjust according to your taste
1 Tablespoons Heaped Coriander seeds
1 Tablespoon Heaped Poppy seeds
1 Tablespoon Heaped Dry Coconut grated or 8 - 10 slices
1 Stick Cinnamon
6 Cloves
1 Cardamon
A Sprig Curry Leaves

Method

Heat a teaspoon of oil in a pan and fry each of these ingredients - chana dal, urad dal, poppy seeds, coriander seeds, dry coconut, cinnamon, cloves, cardamon, curry leaves and red chillies,  separately on low flame until they release an aroma and  turn red.  Remove from pan and keep aside.

Once they  cool down, grind all the ingredients into a fine powder.  Ta daa.. Vangi Bath Masala is ready . 

Store the powder in an air tight container and use it for making Vangi Bath or any other masale bath / rice with the vegetable of your choice.

This is so easy ?  Isn't it ?  Look out for my next post ..  Vangi Bath / Brinjal Rice !

Labels : Homemade, Masalas, Karnataka, South Indian

Recheado Masala - Homemade

Recheado means stuffed in Portuguese. Recheado Masala is spicy, tangy and a traditional Goan recipe.
Recheado masala is a red paste which is used to make fish preparation.

I made this paste and stored it in the freezer for further use. You can also use this paste to grill baby potatoes or any other veggies.

Ingredients

20 Kashmiri Chillies
20 Cloves Garlic
8 Cloves
1 Teaspoon Turmeric
1/2 Heaped Teaspoon Cumin seeds
1/2 Heaped Teaspoon Mustard seeds
20 Black Peppercorns
2 Tablespoons Tamarind paste
2 Inch Piece of Ginger
A Pinch of Sugar
A Pinch of Methi
1 Stick cinnamon
1/2 Teaspoon Sea Salt
1/2 Cup Vinegar

Method

Grind all the above using vinegar, the recheado paste is bright red.

This will stay good in the freezer for months.

Labels:  Goa, Masalas, Recheado

Bezar Spice Mix / Bezar Masala - How to Make this Arabic Spice at Home

Bezar is a spice mixture mainly used in middle east countries this is a Traditional Arabic Spice blend. This a also know as Omani Spice mix used in Arabian cooking.Its can be used to make stews non veg and as well as veg, fish etc. This is like the garam masala that is used in India. Its very flavorful and aromatic, the spices are first roasted then pounded together. Once the bezar has been prepared, it can be kept in an airtight container and refrigerate, it will remain fresh for a year.

Ingredients
20 Grams Cumin seeds
20 Grams Dried Coriander seeds
5 Grams Black Peppercorns
20 Grams Fennel seeds
5 Nos Dry Red chillies
15 Grams Turmeric powder
5 Grams Cinnamon sticks

Method

Dry roast all ingredients (except turmeric ) one by one till they turn aromatic. Take care not to burn any of the spices or your will get smoky charred smell.

Let everything cool down to room temperature and grind to a fine powder. Stored in an airtight container, the mix will keep for up to 12 months, I have refrigerated it to preserve the color and flavor of the spice mix.

Labels : Masalas, Bezar Spice Mix, Arabic, UAE

Roasted Potatoes with Zaatar Spice - Homemade

Zaatar is a herb used in the Middle East and Mediterranean countries. Zaatar is generally prepared using  dried thyme, oregano, marjoram, or some combinations of other spices too.  

For the marathon this week the theme is Condiment from Countries, wherein we have to choose condiments, sauces, spreads or seasonings - its week 3 - day 16.

Condiment - Zaatar

Country - Middle Eastern Countries

Ingredients

8 - 10 Baby Potatoes
1 Tablespoons Zaatar
1/2 Teaspoon Salt
1 Tablespoon Olive oil
1/2 Teaspoon Black Pepper powder
For the Zaatar Spice

1 Tablespoon Oregano
1 Tablespoon Thyme
1 Tablespoon Marjoram
1 Tablespoon Sumac
1 Tablespoon Cumin - coarsely ground
Method

To make the Zaatar Spice

Mix all the ingredients and the spice it ready. Some even add sesame seeds, which I have  not add.

Preheat your oven to 180 degrees. 

Wash and scrub the skin of the potatoes well.  Chop the potatoes into halves and toss in a large bowl with the olive oil, salt and zaatar. Pour the potatoes along with the marinade onto a baking sheet. Roast for 35-40 minutes, stirring the potatoes with a fork after 20 minutes. Enjoy ....  These are yummy and flavorful, can be served as starters too.

My Notes:

Make this spice and store it in the refrigerator for a year.

Labels :  Potato, Starters, Masalas ,Zaatar, Homemade, International Cuisine , Baked, Vegetarian, Middle Eastern

An InLinkz Link-up

Harissa Paste - Tunisia

Harissa is a Tunisian hot chili pepper paste.  The main ingredients of which are red peppers, serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, or caraway as well as some vegetable or olive oil for preservation. It is most closely associated with Tunisia, Libya and Algeria.

Harissa is described as "Tunisia's main condiment", or "the national condiment of Tunisia".  In Tunisia, harissa is used as an ingredient in a meat (goat or lamb) or fish stew with vegetables, and as a flavoring for couscous. In European countries it is used sometimes as a breakfast spread for tartines or rolls. Harissa paste can also be used as a rub for meat or eggplants. In Israel, harissa is a common topping for sabich and shawarma.  

For the marathon this week the theme is Condiment from Countries, wherein we have to choose condiments, sauces, spreads or seasonings - its week 3 - day 13. 

Ingredients

10 - 15 Dry Red chilies - soaked in warm water
1 Tablespoon Coriander seeds
1 Tablespoon Cumin seeds
1/2 Tablespoon Caraway seeds
8 Cloves Garlic
Salt to taste
1/4 Cup  Oil

Method

Deseed dry red chillies and soak in warm water for 30 minutes.  Here I,  have used Kashmiri Red Chillies.

Completely drain all the water from chillies before grinding (no water should be).

To make the harissa, first slightly roast coriander, cumin and caraway seeds and once cooled finely grind it.  

Grind together chillies, garlic and the ground powder by adding oil little at a time. Make a thick paste only using oil no water. You can store this in fridge and use to make chicken, meat, eggplants or even grilled potatoes.

Labels : Chutneys & Dips, Masalas, Homemade, Blogging Marathon, Continental Cuisine, Tunisia

Posting a new pics of the paste that is made today...

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

Vegetable Dhansak With Brinjal Pakoda - Parsi Cuisine

The Parsis of India are Persian Zoroastrian immigrants who settled on the west coast of India (Gujarat) around the 7-9th century . Parsis,  when they came to India from Persia, settled on the West coast of India in Gujarat , picked along the way the tradition of stews, gosht (meat) and dry fruits from Iran. They devoured the fish available on the coast and upped the sour content in their food with red vinegar / tamarind to balance the sweetness of Gujarati cuisine. That is how the Parsis, influenced by their history, founded their own distinct cuisine.  Hence, it's interesting to see that many Parsi meat preparation lean towards Persian cooking techniques ( slow cooking ), often bringing together a combination of meat, vegetables and lentils with Indian spices.

Dhansak is a popular dish, Dhansak is made by cooking meat with a mixture of lentils and vegetables. This is served with caramelised brown rice, which is rice cooked in caramel water to give it a typical taste and colour. The dal cooked with meat and vegetables served with brown rice, altogether is called dhansak. 

In Parsi homes, dhansak is traditionally made on Sundays. I have prepared a Vegetable Dhansak and served it steamed Rice and Fried Brinjals. This delicious wholesome dish was our Sunday Lunch.  This recipe was given to me by my friend.

Ingredients

For the Home made Dhansak Masala
1 Stick Cinnamon
1/4 Teaspoon Mustard seeds
1/4 Teaspoon Sesame seeds
1/4 Teaspoon Fennel seeds
1/8 Teaspoon Fenugreek seeds
1/8 Teaspoon Nutmeg
1 Teaspoon Heaped Coriander seeds
1/4 Teaspoon Cumin seeds
1/2 Teaspoon Black Peppercorns
2 Green Cardamons
1 Big Brown Cardamon
1/2 Teaspoon Shahjeera / Caraway seeds
1/2 Teaspoon Cloves
4 Petals Star aniseed

1 Bay Leaf

Method for the Masala

Dry roast all the above spices for about 2 minutes.  Cool and grind to a fine powder.    Keep aside. The masala can be stored for 6 months.

Ingredients for the Dhansak 

1/4  Cup Toor dal
1/2 Cup Moong dal

1  Large Onion - chopped
1  Potato -  cut in cubes
1/4 Cup White Pumpkin - cut in cubes
2 Small Brinjals  -  cut in cubes 

1 Carrot - cut in cubes
1/4  Teaspoon Turmeric powder

1 Teaspoon ginger garlic paste

2 Tablespoon Oil
1 Tablespoons Dhansak Masala -  homemade
1 Teaspoon Chilly powder

1 Tablespoon Jaggery Or Sugar
1  Tablespoon Tamarind paste

Salt to taste

1 Cube of  Vegetable soup
2 -3  Cups Water

 Method

Wash the lentils and cook them in a pressure cooker till done.

 In a big wok , heat oil, add the onions and ginger garlic paste,  saute till the onions turn  pink, then add all the vegetables and saute till  for 2 minutes. Add  turmeric, soup cube,  salt, lentils,  dhansak  masala, chilly powder and water. Cook on low flame for an hour stirring in between so that it does not burn at the bottom. After an hour add the tamarind paste, jaggery and  check the consistency of the dhansak,  add water if necessary and let it boil  again on slow flame for 10 - 15 minutes.  Garnish with chopped corainder and serve hot with steamed rice, Kachumber salad and Fried Brinjals / Brinjal Pakoda.

Fried Brinjal / Brinjal Pakoda

Ingredients

1 Big Round Black Brinjal / Eggplant

1/2 Teaspoon Dhansak masala

1 Teaspoon Chilly powder

1 Cup Gram flour / Chick pea flour

2 Tablespoons Rice flour

Salt to taste

Oil for shallow frying

Method

Cut the Brinjal into round thick slices and keep aside.

In big flat plate mix the dhansak masala, chilly powder, salt, both the flours and mix well.  Add water to make a  very thick paste.  Take each slice  apply the paste on both sides and keep aside for 5 minutes.

Heat oil in frying pan, arrange the brinjals , keep on  medium flame till one side is nicely fried and turns reddish brown.  Flip  and fry the other side, in the same manner.  Serve hot with steamed rice and Dhansak and Kuchumber.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.

Labels : Masalas, Vegetables, Parsi Cuisine, Blogging Marathon, Homemade, Complete Meal

Pizza Sauce and Seasoning - How to make pizza sauce and pizza seasoning at home

Pizza Sauce
Ingredients

1 Tablespoon Olive Oil
2 Tablespoons Butter
1 Onion - finely chopped
3 Capsicums - chopped finely
4 Cloves Garlic - finely chopped
1/2 Teaspoon Pepper powder
1 Teaspoon Salt
6 Tomatoes - skinned and pureed
3 Tomatoes - skinned and finely chopped
1 Tablespoon Basil leaves - finely chopped
1 Teaspoon Pizza seasonings

Method

Heat oil add the chopped onion till translucent, then add the garlic and saute again for a minute.  Add bell pepper and saute for few minutes.  Add chopped tomato, tomato puree, salt, pinch of sugar and cook till soft and it thickens (till all juices evaporate).  Add pepper powder and pizza seasoning and let it continue to cook for a few minutes till the aroma emits.  Cool and store in refrigerator.

Pizza Seasoning

Ingredients 
2 Teaspoons Salt
2 Teaspoons Black pepper - freshly crushed
1 Teaspoons Dried Basil leaves
1 Teaspoons Dried oregano
2 Teaspoons Garlic powder
1/4 Teaspoon Dried Rosemary
¼ Teaspoon Chilly flakes

Method

Mix and crush everything in a motar and pestal and  the seasoning is ready.  Store it in the  bottle and use as required.

This is a copy cat domino's  pizza seasoning that you get in sachets.

Labels :  Pizzas, Jams & Sauces, Masalas

Garam Masala Powder - Homemade

This garam masala is very flavorful and be used in veg as well as non-veg dishes.

Ingredients

¾ Cup  Cumin Seeds
½ Cup  Black Peppercorns
¼ Cup Cloves
15 Badi  Elachie/Brown Cardamon
30 Green Elachie/Green Cardamon
1 Nutmeg
1 Teaspoon Javitri/Mace
12 -15 An Inch Each Cinnamon Sticks

Method
Dry roast all the above ingredients just lightly and powder it. This can be stored for 6 months in an air tight container. 

Labels : Masalas, Homemade

Oven Roasted Sun Dried Tomatoes - Homemade

This is my second attempt at dried tomatoes in the oven. The first time, I made it, was a year back before I was blogging and we had it with pasta. It taste's really yum. Oven dried tomatoes have a tangy flavour which I am sure that you too will love.

Method

Slice the tomatoes into 4 large pieces.

I placed  a big whole pod of garlic, sprinkled a pinch of mixed herbs, salt and olive oil before placing the tomatoes in a single layer on the baking sheet.

Keep the oven at the lowest temperature i.e. at 100 degrees

Keep the oven slightly open for about 3-4 mins, every 15 minutes to let the steam out and fasten the drying process.

The end product should be leathery and non-sticky tomatoes which are all shrivelled up. Then place them in a jar filled with olive oil. Store in the freezer for further use.

Labels: Continental Cuisine, Vegan, Healthy, Homemade, Sun Dried Tomato,Masalas

MASOORACHI AMTI OR RED LENTIL CURRY - CKP RECIPE

Masoorchi Amti is a typical Maharashtrian CKP lentil based dish usually prepared with sprouted whole brown masoor dal which is flavourful, nutritious and taste well with chapatti, bhakri or rice.  A little about the CKP community.

Maharashtrian CKP (Chandraseniya Kayastha Prabhu) . 'Chandraseniya Kayastha Prabhu' or CKP (Marathi: चांद्रसेनीय कायस्थ प्रभू) is the name of a sub caste of the Kshatriyas in Maharashtra.

This dish is a must in every CKP marriage. This is basically served with Vade ( A puri made of mixed flours). The vegetarians make this dish with Vade whereas the non-vegetarians have this with Kombadi Vade ( Chicken curry with Vade). This is a delicious dish.  I made the Malwani Vade to go with this dish.   

Ingredients

1.1/2 Cup Masoor (Red Lentil)  - sprouted
3 Tablespoons Grated Coconut
1 Teaspoon Garam Masala
1 Teaspoon Coriander- Cumin Powder
1 + 1 Large Onions – chopped fine

2 Tablespoons Hirva Vatan ( Green Masala)
A pinch Asafoetida
1/2 Teaspoon Turmeric powder
1 Tablespoon CKP Masala

1.1/2 Tablespoon Oil

1 Teaspoon Cumin seeds
1 teaspoon Jaggery
3 Kokum or Garcinia Indica
1 Tablespoon Coriander leaves  - chopped finely

For the tadka

1 Teaspoon Pure Ghee

3 Cloves.

Method
In a bowl add the masoor, hirva vatan, CKP masala, garam masala, turmeric, coriander - cumin powder, salt and a 1/2 tablespoon of oil and mix well .  Keep this aside.
In a  an heat oil fry one onion till light brown in colour, add the fresh coconut and fry again till the coconut turns pink in colour.  When cooled grind this to a fine paste.

Heat oil in a kadai, add cumin seeds and  asafoetida, when the cumin turn brown add the onion and fry till light brown in colour.  Add the masoor mix and fry lightly for 2 - 3 minutes then add water about an inch above the masoor and take a boil on high flame.  When it comes to a  boil reduce the flame and let it cook till done.  Then add the  coconut-onion paste, kokum and a little of the coriander leaves, let it cook again for 3 minutes.   After 3 minutes add the jaggery and let it boil for a minute, then  switch off then flame.  

In a another small pan heat ghee , add the cloves and immediately pour this on the masoor amti.  Cover for 5 minutes. All done , the aroma, is filling my house and  senses, its so inviting that I can't just resist tasting it.  Garnish with coriander leaves and serve hot with Malwani Vade. 

   

Notes :  Amti a Marathi meaning is cooked curry.
Sprouting the masoor is the best and nutritive way of making this dish.

Sending this to Mireille's, challenge cooking with seeds and linking it to Priya.

Labels: Masoor dal, Vegan, Main course, Healthy, Vegetables, Lentils, Masalas, Complete Meal, CKP Cuisine, Maharashtra, Maharastrian Cuisine,  Vegetarian

CKP Masala

This masala is prepared by the CKP's for the full the year and in large quantity.  

Ingredients
50 Grams Dried Red chillies 
15 Grams Coriander seeds
5 Grams Fennel seeds
Oil for toasting ( generally Groundnut oil)

Method 

Lightly roast each ingredient separately in 1/4 teaspoon oil over medium heat.  Mix spices together and grind finely. Store in airtight container.

Labels: Masalas, CKP Cuisine, Maharashtra, Maharastrian Cuisine

Hirva Vatan ( Green masala paste)

The specialty of CKP cuisine is fish, chicken and meat dishes. Hirva vatan (green masala paste) is the pungent and aromatic ginger-garlic, green chilies and fresh coriander leaves paste .Hirva Vatan is must for most dishes in every Maharashtrian home.

Ingredients
10 Grams Garlic
10 Grams Ginger
1 or 2 Green chillies
2 - 3 Tablespoons Coriander leaves- with the stems
1/4 Teaspoon Salt

Method 

The preparation is pretty basic -peel the garlic pods, and peeling the ginger. Add all ingredients into a mixer/blender and blend to a fine paste. Add a little water (enough to grind everything together).  That's it. For the color not to change add a little oil and then store it in the container, put it into the freezer and use as needed.

Labels: Masalas, Coriander Leaves,  Garlic, Ginger, Green Chilly, CKP Cuisine, Maharashtra, Maharastrian Cuisine