Chettinad Mushroom Masala Recipe

Recipe for Chettinad style mushroom masala made with home ground spice paste. Spicy Chettinad mushroom masala recipe with step by step pictures and video.

This is a very rich and creamy mushroom masala. The addition of the coconut and cashew paste makes this dish very unctuous. Perfect accompaniment for South Indian breads.

Here are other recipes from the site that uses mushroom as the main ingredient Mushroom Recipes

Here is the video of how to make Chettinadu style Mushroom Masala / Kaalan Masala Recipe

Heat oil in a pan (be generous with the oil so the spices cook well) and add in the fennel seeds, onions and curry leaves. Add in the salt at this stage so the onions sweat and cook fast. Saute for 3-4 minutes till the onions are soft.

Now we will grind a masala paste. Take a small mixie jar and add in the garlic and ginger. Add in the cinnamon, clove, cardamom, kalpasi (stone flower) and star anise. Go easy with the spices. We are going to grind the spices. We don’t want the spices to be over powering. Remember that a little goes a long way when it comes to spices. Grind everything with half a cup of water to a very fine paste. Take time to grind to a really smooth paste.

I like to use a heavy duty mixie for Indian cooking and here is what I use and recommend.

Add in the ground paste to the pan. Saute for 3-4 minutes.

Add in the chopped tomatoes.

Saute till the tomatoes are cooked and juiced down. It will take about 3-4 minutes on a medium flame. Add in the red chilli powder, turmeric powder and coriander powder. Saute for a couple of minutes.

Add in the black pepper powder and the chopped mushroom. Mix well to combine.

Keep the flame on low and cover the pan with a lid and let it simmer for a couple of minutes. Let the mushroom absorb all the flavour from the masala.

In the mean time, grind the coconut and cashews with a cup of water to a very smooth paste. Add it to the pan. The cashews add a very rich creamy texture to the masala. So do not skip the cashews.

Wash the mixie with half a cup of water and add back to the pan. When grinding thick masalas, always wash the mixie and add back to the pan so we are not wasting the precious home ground masalas.

Cover the pan and let the flame be low. Let the curry simmer on a low flame for 15 minutes. Remember to stir once every couple of minutes so the masalas dont scorch at the bottom. The flavour develops and the curry becomes unctuous during this slow simmer.

The chettinad mushroom masala is ready when a film of fat / oil starts to appear on top.

Mix well and add in the coriander leaves.

Chettinad mushroom masala is ready. Serve with parotta , dosa or chapati . It goes very well with vegetable rice too!

Main Ingredients

• 2 tablespoon peanut oil
• 1/2 teaspoon fennel seeds
• 1 cup onion, finely chopped
• 1 teaspoon salt
• 2 sprigs curry leaves
• 1/2 cup chopped tomatoes
• 1 teaspoon red chilli powder
• 1.5 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon pepper powder
• 200 grams button mushroom
• 3 sprigs coriander leaves, chopped

For the spice paste

• 6 cloves garlic
• 1/2 inch ginger
• 1/4 inch piece cinnamon
• 2 cloves
• 1 - 2 cardamom
• 1 small piece kalpasi
• 1 small piece of star anise (use very little)

For the coconut-cashew paste

• 1/3 cup fresh shredded coconut
• 1/4 cup cashews

1. Heat oil in a pan and add in the fennel seeds, onions and curry leaves. Also add in the salt. Saute for 3-4 minutes till the onions are soft.
2. Take a small mixie jar and add in the garlic and ginger. Add in the cinnamon, clove, cardamom, kalpasi (stone flower) and star anise. Grind everything with half a cup of water to a very fine paste.
3. Add in the ground paste to the pan. Saute for 3-4 minutes.
4. Add in the chopped tomatoes.
5. Saute till the tomatoes are cooked and juiced down. It will take about 3-4 minutes on a medium flame. Add in the red chilli powder, turmeric powder and coriander powder. Saute for a couple of minutes. Add in the black pepper powder and the chopped mushroom. Mix well to combine.
6. Keep the flame on low and cover the pan with a lid and let it simmer for a couple of minutes. Let the mushroom absorb all the flavour from the masala. In the mean time, grind the coconut and cashews with a cup of water to a very smooth paste. Add it to the pan. Wash the mixie with half a cup of water and add back to the pan.
7. Cover the pan and let the flame be low. Let the curry simmer on a low flame for 15 minutes. Remember to stir once every couple of minutes so the masalas dont scorch at the bottom. The flavour develops and the curry becomes unctuous during this slow simmer.
8. The chettinad mushroom masala is ready when a film of fat / oil starts to appear on top.
9. Mix well and add in the coriander leaves.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 40 mins
• Category: Side Dish
• Cuisine: Tamilnadu

Main Ingredients

• 2 tablespoon peanut oil
• 1/2 teaspoon fennel seeds
• 1 cup onion, finely chopped
• 1 teaspoon salt
• 2 sprigs curry leaves
• 1/2 cup chopped tomatoes
• 1 teaspoon red chilli powder
• 1.5 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon pepper powder
• 200 grams button mushroom
• 3 sprigs coriander leaves, chopped

For the spice paste

• 6 cloves garlic
• 1/2 inch ginger
• 1/4 inch piece cinnamon
• 2 cloves
• 1 - 2 cardamom
• 1 small piece kalpasi
• 1 small piece of star anise (use very little)

For the coconut-cashew paste

• 1/3 cup fresh shredded coconut
• 1/4 cup cashews

1. Heat oil in a pan and add in the fennel seeds, onions and curry leaves. Also add in the salt. Saute for 3-4 minutes till the onions are soft.
2. Take a small mixie jar and add in the garlic and ginger. Add in the cinnamon, clove, cardamom, kalpasi (stone flower) and star anise. Grind everything with half a cup of water to a very fine paste.
3. Add in the ground paste to the pan. Saute for 3-4 minutes.
4. Add in the chopped tomatoes.
5. Saute till the tomatoes are cooked and juiced down. It will take about 3-4 minutes on a medium flame. Add in the red chilli powder, turmeric powder and coriander powder. Saute for a couple of minutes. Add in the black pepper powder and the chopped mushroom. Mix well to combine.
6. Keep the flame on low and cover the pan with a lid and let it simmer for a couple of minutes. Let the mushroom absorb all the flavour from the masala. In the mean time, grind the coconut and cashews with a cup of water to a very smooth paste. Add it to the pan. Wash the mixie with half a cup of water and add back to the pan.
7. Cover the pan and let the flame be low. Let the curry simmer on a low flame for 15 minutes. Remember to stir once every couple of minutes so the masalas dont scorch at the bottom. The flavour develops and the curry becomes unctuous during this slow simmer.
8. The chettinad mushroom masala is ready when a film of fat / oil starts to appear on top.
9. Mix well and add in the coriander leaves.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 40 mins
• Category: Side Dish
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/chettinad-mushroom-masala-recipe/

Recipe for Kerala Christmas Fruit Cake, Xmas Plum cake made with dry fruits soaked in brandy, caramel syrup and spices. Recipe with step by step pictures.

Here are the other Christmas fruit cake / Plum cake on the site. Rich Plum Cake – Christmas fruit cake with brown sugar and spices Whole Wheat Christmas Plum Cake

I have got a lot of requests for Kerala style Christmas cake. Kerala style plum cake is a simple pound cake (equal weight of flour, sugar and butter) with the addition of caramel syrup, dry fruits and spices. The caramel syrup is called as black jack and is also referred to as black jack Christmas cake. The spices that are traditionally used are nutmeg, cinnamon, cardamom and cloves. Some use dry ginger and some don’t. It is totally up to you. Here is how to do Kerala style plum cake.

Here is the video of how to make Kerala Christmas Cake, Xmas Plum Cake

Here are the things you can buy for making this recipe Real Vanilla Extract https://amzn.to/34Vuu1a Glass Jar https://amzn.to/3sDdIw9 Silicone Spatula Set https://amzn.to/34V5g3g Pyrex Glass Bowl Set https://amzn.to/363cu5C Ceylon Cinnamon https://amzn.to/34YYtpf

For detailed recipe and measurements, scroll to the bottom of the page. Soaking the fruits in rum / brandy This fruit cake has currants, golden raisins (called as Kishmish locally), cranberries, candied pineapple and candied papaya. The fruits you use are more of a personal choice. Use whatever you like. Candied fruits can be bought from dry fruit store or online. Candied papaya is nothing but tutti frutti without the color. Clean the dry fruits and get rid of any stems. The trick with fruit cakes is to chop the dried fruits. I cut the raisins in half and the candied fruits into small bits. Yes its time consuming work but its rewarding. I find that the fruits absorb more flavor if chopped and the end cake is even more tastier. Chop the dry fruits and mix them with brandy or rum . I have used brandy for this recipe. Use whatever alcohol you can get hold of. Soak the fruits in brandy for at-least a week. I soaked the fruits in brandy for a month. Shake the jar once in a couple of days. Also store them in a glass or ceramic container. The brandy would have been completely absorbed by the fruits after a week and there would be no need to strain the brandy.

Prep Work Making the caramel Caramel syrup is an important ingredient in Kerala style fruit cakes. Add sugar to a small sauce pan. Add two tablespoon of water from the sides. Combine the water and sugar. Gently stir to moisten the sugar thoroughly. Bring the mixture to a boil until the sugar is completely dissolved and the liquid is clear. ( Do not stir at this stage. Stirring will cause the sugar to crystallize)

Cook until the color of the caramel becomes dark amber. Switch off the flame and add in half a cup of water to the caramel. Be very careful as it may splutter. Watch the pan and gently stir to dissolve. If the caramel has become solid, gently heat the pan for a minute to dissolve. Remove the syrup from heat and set aside to cool.

Spiced Sugar Take a mixie and add in the spices and the sugar. Grind till the sugar is well powdered and the spices are also powdered. Set aside.

Separating the egg whites and yolks and beating the egg whites Separate the egg whites and egg yolks. Do one egg at a time into a small bowl and add the bowl to a bigger bowl with the egg whites. If the yolks get mixed with the egg whites by mistake, discard and start with another egg. If yolks or any fat gets mixed, the egg whites wont fluff up when beaten. Make sure the whisk is clean and the bowl is clean too. Fat will hinder when beating egg whites.

Beat the egg whites until fluffy and soft peaks form. Add couple of tablespoons of the powdered sugar we made before while beating egg whites, so the egg whites whip well. Set aside.

Make the cake batter

Preheat the oven to 180C before starting to bake. Cream the butter and sugar for 3-4 minutes until lite and fluffy.

Add in the egg yolks and the vanilla extract. Beat for a minute.

Measure the flour and to the flour, add in the baking powder, baking soda and the salt. Whisk well and set aside.

Add in the caramel syrup and the flour mixture and beat well until combined.

Add two tablespoon of flour to the dry fruits and mix well. Add in the dry fruit mixture to the cake batter. Mix well to combine.

Add in the egg whites and fold everything well.

Grease and flour the cake pans with butter. Line the bottom of the pan with parchment paper. This recipe makes two 6 inch by 3 inch cakes. Irrespective of the size of the pans, just make sure to fill no more than 3/4th of the pan with batter. Transfer the batter to the cake tins. Make sure the top is smooth and even. Level the batter with the back of a spatula. Make sure that the batter is not more than 3/4th of the height of the pan. Bake for 45 minutes to 1 hour on a 180 degree Celcius oven. If using a small pan, check after 30 minutes. The baking time depends on the size of the pan.

After 45 minutes, insert a tooth pick in the middle of the cake. If it comes out clean, the cake is done. If the tooth pick has a little batter sticking, bake for 10-15 minutes more and check again. Remove the cake from the oven and let it cool in the pan until room temperature.

Run a knife on the sides of the pan to release the cake sticking to the sides of the pan. Gently invert the pan and remove the cake from the pan and store it in an air tight container. The flavor of the cake improves the next day. The cake can be stored for up-to two weeks at room temperature and upto a month in the fridge.

Have the cake with your friends and count your little blessings.

Soaking the fruits in rum / brandy

• 250 grams dry fruits
• 90 grams brandy ( I used Mansion house brandy)

Making the caramel

• 50 grams sugar
• 2 tablespoon water
• 1/2 cup water

Spiced Sugar

• 200 grams sugar
• 1/2 inch piece cinnamon
• a small piece of nutmeg
• 2 cloves
• 2 cardamom

Other ingredients

• 4 Eggs at room temperature, (whites and yolks, separated)
• 200 grams unsalted butter at room temperature
• 1 teaspoon real vanilla extract
• 200 grams maida / all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoon maida / all purpose flour for mixing the dry fruits

1. Preheat the oven to 180C before starting to bake.
2. Chop and soak the fruits in brandy for a month.
3. Combine the 2 tablespoon water and 50 grams of sugar. Bring the mixture to a boil until the sugar is completely dissolved and the liquid is clear. Cook until the color of the caramel becomes dark amber. Switch off the flame and add in half a cup of water to the caramel. Set aside to cool.
4. Take a mixie and add in the spices and the sugar. Grind till the sugar is well powdered and the spices are also powdered. Set aside.
5. Separate the egg whites and egg yolks. Beat the egg whites until fluffy and soft peaks form. Add couple of tablespoons of the powdered sugar we made before while beating egg whites, so the egg whites whip well.Set aside.
6. Cream the butter and sugar for 3-4 minutes until lite and fluffy.
7. Add in the egg yolks and the vanilla extract. Beat for a minute.
8. Measure the flour and to the flour, add in the baking powder, baking soda and the salt. Whisk well and set aside.
9. Add in the caramel syrup and the flour mixture and beat well until combined.
10. Add two tablespoon of flour to the dry fruits and mix well. Add in the dry fruit mixture to the cake batter. Mix well to combine.
11. Add in the egg whites and fold everything well.
12. Grease and flour the cake pans with butter. Line the bottom of the pan with parchment paper. This recipe makes two 6 inch cakes. Transfer the batter to the cake tins. Make sure the top is smooth and even. Level the batter with the back of a spatula. Make sure that the batter is not more than 3/4th of the height of the pan. Bake for 45 minutes to 1 hour on a 180 degree Celcius oven. If using a small pan, check after 30 minutes. The baking time depends on the size of the pan.
13. After 45 minutes, insert a tooth pick in the middle of the cake. If it comes out clean, the cake is done. If the tooth pick has a little batter sticking, bake for 10-15 minutes more and check again. Remove the cake from the oven and let it cool in the pan until room temperature.
14. Run a knife on the sides of the pan to release the cake sticking to the sides of the pan. Gently invert the pan and remove the cake from the pan and store it in an air tight container. The flavor of the cake improves the next day.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 45 mins
• Category: baking
• Cuisine: Kerala