A fusion recipe that soars high both in taste and presentation. The recipe teaches you the simple way of how to make Chettinad masala at home. Chettinad masala is a robust and traditional spice concoction that is made by dry roasting whole spices such as cinnamon, cloves, cardamom, and grinded to get a fine powder. We have used this masala to prepare a spicy mushroom gravy that is topped over papad nachos. This recipe can be savoured on its own as a tempting appetiser.
A spicy mushroom curry served in the form of canapé that is not only easy to eat but also mess-free. A must have on any party starter menu!
Chettinad Masala features a tantalising spice combination that adds a robust and fiery flavour to any dish made in Chettinad style. This masala finds its origin in the Chettinad area of Tamil Nadu. The masala has been originally used to prepare Chettinad cuisine that is much loved curation from Tamil Nadu’s rich culinary repertoire. The masala is prepared by roasting and grinding a variety of whole spices such as anise, whole red chilies, cinnamon, cloves, bay leaf, fennel seed, peppercorns, fenugreek and cumin seeds. You can also use this masala to enhance the flavour of curries, marinades or even rice dishes.
Quick and Easy Chettinad Mushroom And Papad Canapés
Gear up for an unforgettable gastronomic experience with this Tasty Appetizers that brings the best traditional flavour in a unique way. This easy homemade recipe has a spicy mushroom curry that is served on top of papad as an Indian alternative to French hors d'oeuvre, canapé. Canapé is generally a small piece of bread or pastry that has a savoury topping and is an essential part of any party menu. In this recipe, we have substituted the base of the canape with easily available papad and spread a luscious layering of rich mushroom curry prepared in Chettinad style.
1) Start by making the Chettinad masala to be used in this recipe. To prepare the masala, dry roast all the whole spices along with coconut, garlic, ginger and green chilli in a Meyer Select Fry Pan. Once all the spices and seeds are dry roasted and have attained a nutty brown colour, blend into a fine paste using some water and keep it aside.
2) In the same pan, heat some oil and add the chopped onions and sauté until golden. Add in the chopped tomatoes and cook until combined properly. This process will take about 3-4 minutes on a medium flame. Follow this by adding red chilli powder, turmeric powder and coriander powder to the pan. Sauté for a couple of minutes so that the spices mix properly.
3) You can also add some water so that the spices don’t burn. Cook till the onions and tomatoes are fully mixed and mushy and the mixture has reduced.
4) Add the Chettinad masala paste to the pan and cook till you get a thick gravy. Next, add the seasonings along with the cubed mushrooms to the gravy.
5) Mushrooms will take only a few minutes to cook, so remove the pan off the stove after 3-4 minutes of simmering.
6) Cut some papads into quarters and roast them. Serve the dish by placing a spoon of the mushrooms on each piece of papad and garnish with sliced green bell peppers.
Store the Chettinad masala powder in an airtight container and you can use it for up to 3-4 months..
You can also use this paste on a parotta, dosa or chapati. It also teams up well with vegetable rice!
For this recipe, pick up a slightly thick papad so that the base doesn’t get pulpy once you place the gravy.