Cooking With Satyajeet

  Chettinadu is the land of  the Chettiars who are the mercantile, weaving & agricultural people to the south of India mainly in the states of Tamil Nadu & Kerala. Chettinad cuisine is the cuisine of the Nattukotai Chettiars or Nagarathars. In addition to the traditional Southern Indian Staples like Coconut, Legumes & Pulses, during their centuries of participation in the spice trade, the people of Chetiinad added many spices to their cuisine like Indonesian Nutmeg, Ceylon Cinnamon, Madagascar Cloves, Tellicherry Pepper and sometime even blue Ginger from Vietnam & Laos. Chettiars were traditionally vegetarian, and to this day, their traditional & festive feast remain vegetarian. Centuries over centuries of delicately mixing & layering spices, we got the our beloved Chettinad Spices Mix which can be used in a variety of vegetarian and non-vegetarian dishes.    I always recommend getting the choicest whole spices from your trusted market and mak...

  Every Tea Lover in India has their own version of masala tea. Using a premade spice mix is also a very popular rand easy way to make masala tea.  Ingredients and Proportions: The general ingredients are as follows: Fennel Seeds - 1 Tbsp Green Cardamom - 1 Tsp  Black Pepper - 1 Tsp Cinnamon Sticks -1 inch stick Cloves - 5 pieces Dried Ginger - 2 inch Piece Saffron - 1 inch Salt - 1 pinch Tea Masala is made in two major variations that one for winter & one summer. I will tell you what to change in each version at the end but first lets play taste maker !! Procedure: The procedure after calculating & collecting all of the above ingredients in required mentioned proportions is quite simple. We have to dry roast the ingredients in a pan just enough to relieve them of their moisture. Dry roasting also helps in releasing the flavorful essential oils in the spices and makes them easy to grind. Try not to over roast the ingredients as this depletes the essential oils in ...

  Paav Bhaji is a dish that carries the vibrant flavours of Mumbai to every corner of the world. With its many variations and garnishes, its soul remains unchanged—a rich, spicy gravy of mashed potatoes and vegetables, generously cooked in butter. It is interesting to note that a dish so distinctly Indian owes several of its core ingredients to the Portuguese, who introduced them from the Americas. Even the quintessential paav derives its name from the Portuguese word pão , meaning bread. This fusion of influences is what gives Paav Bhaji its unique character. While healthier, home-style versions of Paav Bhaji are prepared across India, one element remains constant—the heart of the dish itself: Paav Bhaji Masala. I always recommend sourcing the finest whole spices from a trusted market and grinding them fresh at home. This not only ensures purity but also delivers a depth of flavor that store-bought blends simply cannot match. With that in mind, let us learn how to prepare auth...

I am glad to bring my recipe of a multi-purpose Meat Masala, so lets get started. This masala can be used for dishes with meat, or any simple vegetarian dish like chole aur even Aloo ki Sabji to enhance the flavors.  Ingredients and Proportions: Meat Masala is a Ground Spices Mix is basically a variation of Garam Masala by adding more "Hot" spices to it fpr making Meat Curries tastier. As any other Masala/Spice Mix Powder this one also has basically three types of ingredients: Base Aromatic Spices Earthy Spices In Meat Masala, we are going to use Red Chilies, Coriander Seeds & Cumin Seeds as a base, Black Cardamon/Stone Flower, Mace &Bay leaves as earthy ingredients & Cardamom, Cinnamon, Star Anise, Black Pepper, Long Pepper, Fennel, Dried Ginger & Cloves as aromatic spices. The composition is as folows: Base Quantity Aromatic Spices Quantity Earthy Spices Quantity Coriander Seeds 1 Cup Green Cardamom ...