link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: TANDOORI MASALA POWDER

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Sunday, May 11, 2003



Tandoori masala is a mixture of spices specifically for use with a tandoor, or clay oven, in traditional north Indian, Pakistani and Afghan cooking. The specific spices vary somewhat from one region to another, but typically include garam masala, garlic, ginger, cumin, cayenne pepper, and other spices and additives (e.g. lemon juice ...). The spices are often ground together with a pestle and mortar.

Tandoori masala is used extensively with meat dishes. This masala gives the meat or vegetables a pink-colored exterior and a savory flavor.
If prepared yourself, the masala can be stored in airtight jars for up to 2 months. However, nowadays, packets or canisters of tandoori masala are also readily available at major Indian supermarkets, with varying tastes depending on the brand. This convenience has led to many people buying the masala rather than making it at home.

Ground coriander - 4tspGround cumin - 3 tspGround ginger -3 tspGarlic powder - 1 tsp
Chilly powder - 1 tspPaprika Powder - 4 tspMango powder - 2 tsps
Fenugreek powder - 1/4 tsp
Kasuri Methi powder - 1/4 tspDried Mint - 1 tspDeep red coloring - 3 tspYellow coloring - 1 tsp

Mix all the above ingredients together and store. The coriander and cumin powders must be freshly grounded. Use as required. This masala powder can be kept for months if stored in an airtight container. Almost all the powders are available in the shops. Use the powder colors for the coloring. This masala can be used for the Veg and Non veg Tandoori dishes and for Barbecue recipes. I normally use this for my Paneer Tikkas.

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