½ cup mild long red Kashmiri chillies
¼ cup whole coriander seeds 1 tbsp whole cumin seeds ½ tbsp whole black pepper ½ tbsp whole cloves ½ tbsp whole cardamom pods (add 1 pod of black cardamom, if you wish) 1 tsp whole fenugreek seeds 3, 2 inch sticks of cinnamon or cassia bark 1 tsp dried ground ginger 1 tsp dried ground garlic ½ tsp grated nutmeg ½ tsp ground turmeric 3 - 4 tbsp paprika (or enough to achieve your desired colour) Method: Toss together the first eight ingredients in a hot, heavy pan, for about 1 - 2 minutes, until the spices smell heavenly. Transfer to a powerful blender, and add the remaining ground spices. Blend to a smooth powder. Transfer to a clean, fairly airtight spice jar, and store in a cool dark place. This recipe makes around 1 cup of tandoori masala. Recipe from: http://foodfootballandababy.blogspot.com/ Author: Michelle Peters - Jones Please do not plagiarise |
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