rs79.vrx.palo-alto.ca.us

paste

powder1

powder2

powder3

paste Note: this recipe makes enough for about 3-4 pounds of meat. It's WAY too munch for a pound of shrimp. It will flavor half a litre of yogurt. 1 batch of tandoori masala ("powder3" on this page) Water 200ml vegetable oil 1 large teaspoon tamarind paste Slowly pour about 125ml of water into one batch of tandoori masala until you have a paste. Heat the paste over medium high heat and add 200ml of vegetable oil while stirring continuously. Allow to sizzle for about 30 seconds once all the oil is added. Turn of the heat and stir in the tamarind paste. Store in a very clean preserving jar in the fridge or cool cupboard and use as needed. powder1 22 tablespoons ground coriander 1 ½ tablespoons ground cumin 1 teaspoon garlic powder 1 teaspoon ground ginger 1 teaspoon ground cloves 1 teaspoon ground mace 1 teaspoon ground fenugreek 1 teaspoon ground cinnamon 1 teaspoon ground black pepper 1 teaspoon ground cardamom ½ teaspoon ground nutmeg Combine coriander, cumin, garlic powder, ginger, cloves, mace, fenugreek, cinnamon, black pepper, cardamom, and nutmeg together in a bowl; store in an airtight container.

powder2 Cumin Seeds – 2 tbsp Coriander Seeds – 2 tsp Cinnamon Sticks – 1″ Cloves – 2 -3 Red Chilli Powder – 2 tsp Kashmiri chili powder – 1 tsp Ginger Powder – 1 tsp. Turmeric Powder – 1/2 tsp Garlic Powder – 1 tsp. Mace Powder 1 tsp. Dry roast all the whole spices until they smoke. Cool and take all the powders and whole spices and dry grind in a Mixer. Refrigerate in an air tight container. This can easily stay over a month powder3 3 tablespoons coriander seeds 3 tablespoons cumin seeds 1 tablespoon black mustard seeds 2 inch piece of cinnamon stick 3 dried bayleaves 1 small piece of mace 5 tablespoons dried garlic flakes 2 tablespoons dried onion flakes 1 tablespoon ginger powder 1 tablespoon anchoor (mango) powder or citric acid 1 teaspoon (or more) red food colouring powder (optional) 1) Place the coriander seeds, cumin seeds, mustard seeds, cinnamon stick, bay leaves and mace in a dry frying pan and place over medium heat. 2) Move the spices around in the pan so that they roast evenly. When the spices become warm to the touch and fragrant, remove them from the heat to cool. 3) Grind these spices with a spice grinder or pestle and mortar until you have a fine powder. 4) Now grind the garlic and onion flakes until you again have a fine powder and add this mixture to the ground spices along with the ginger powder and amchoor or citric acid powder. 5) Add food colouring until you are happy with the colour and then store the tandoori masala in an airtight container in a cool cupboard and use as required.