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 How to mix Tandoori Masala

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lakshana



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PostSubject: How to mix Tandoori Masala   Tue May 11, 2010 4:55 am

2 tbsp coriander seeds (sabut dhania)

2 tbsp cumin seeds (jeera)

1 tbsp fenugreek seeds (methi dana)

1 tbsp peppercorns (sabut kali mirch)

1tbsp cloves (laung)

8 black cardamoms, seeds only (moti elaichi),

2 tsp paprika or degi mirch 1 tbsp fenugreek leaves (kasuri methi),

1 tbsp ground cinnamon (dalchini)

½ tbsp dried ginger powder (sonth),

½ tsp red chilli powder



Heat a non-stick skillet; scatter the coriander, cumin and fenugreek seeds on it along with the peppercorns, cloves and black cardamom seeds; dry-roast on moderate heat for about 1 minute or until fragrant; remove from the stove; cool.



Transfer to a spice grinder and grind to make a fine powder; stir in the remaining ingredients. Store the tandoori masala in an airtight jar.
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