Tandoori masala
| Author | johsna69 | Yield | No Value |
|---|---|---|---|
| Published | Sep 20, 2007 | Cooking Time | 1 hour |
| Recipe Type | Dipping/Pickles | Preparation Time | 30 min |
| Ingredient | Standing Time | 1 hour |
Recipe of Tandoori masala
| Ingredient Name | Quantity | Unit |
|---|---|---|
| Cumin Seeds (Zeera) | 2 | Tablespoons |
| Coriander Seeds (Saabut Dhania) | 2 | Teaspoons |
| Cinnamon Sticks (Dal Cheeni) | 2 | Numbers |
| Cloves | 1 | Teaspoons |
| Red Chilli Powder | 1 | Teaspoons |
| Ginger Powder | 1 | Teaspoons |
| Turmeric Powder (Haldi) | 1 | Teaspoons |
| Garlic Powder | 1 | Teaspoons |
| Mace Powder | 1 | Teaspoons |
| Salt | 1 | Teaspoons |
Directions
1) Dry roast all the whole spices until they smoke.
2) Cool and grind with the powder spices salt and food coloring in an electric grinder.
3) Store in a small airtight jar for upto 2 months maximum.
Recipe Tips
Tandoori cooking is a popular form of Pakistani cooking. Use the tandoori masala with curds to marinade meats and paneer. Roast or grill to replicate the authentic taste of tandoori cooking.
Posted Sep 20, 2007
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