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HELP Can i make my own tandoori masala spice mix, what goes into it and what ratios, I need it for tomorrow?

i need it for a recipe tomorrow and i can’t get it anywhere, I know it’s a mix of other spices, if you can help with information for how to mix it myself please let me know! my usual outlet has run out!thanks, extra points if you can help

TANDOORI MASALA recipe

Ingredients:

1 tsp Garlic (Lasun) Powder
1 tsp ground Ginger (Adrak)
1 tsp Cloves (Lavang) Powder
1/2 tsp grated Nutmeg (Jaiphal)
1 tsp Mace Powder (Javitri)
11/2 tblsp Cumin (Jeera) Powder
2 tblsp ground Corriander (Dhania)
1 tsp Fenugreek (Methi) Powder
1 tsp ground Cinnamon (Tuj/Dalchini)
1 tsp fresh ground Black Pepper (Kalimirchi)
1 tsp ground brown Cardamom (Elaichi) Seeds
2 tsp Red Food colouring

How to make tandoori masala:

Mix all the above ingridents, without roasting them first, push through a fine sieve. Store in an airtight container. Close the lid tightly after use.

This entry was posted on Wednesday, October 28th, 2009 at 3:51 pm and is filed under tandoori. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

4 Responses to “HELP Can i make my own tandoori masala spice mix, what goes into it and what ratios, I need it for tomorrow?”

  1. TANDOORI MASALA recipe

    Ingredients:

    1 tsp Garlic (Lasun) Powder
    1 tsp ground Ginger (Adrak)
    1 tsp Cloves (Lavang) Powder
    1/2 tsp grated Nutmeg (Jaiphal)
    1 tsp Mace Powder (Javitri)
    11/2 tblsp Cumin (Jeera) Powder
    2 tblsp ground Corriander (Dhania)
    1 tsp Fenugreek (Methi) Powder
    1 tsp ground Cinnamon (Tuj/Dalchini)
    1 tsp fresh ground Black Pepper (Kalimirchi)
    1 tsp ground brown Cardamom (Elaichi) Seeds
    2 tsp Red Food colouring

    How to make tandoori masala:

    Mix all the above ingridents, without roasting them first, push through a fine sieve. Store in an airtight container. Close the lid tightly after use.
    References :

  2. http://www.bbc.co.uk/food/tv_and_radio/indianfood_episodes.shtml
    References :

  3. Benski Sullivanovich on October 28th, 2009 at 10:09 pm

    This is from Pat Chapmans Curry Bible –

    All spices listed are ground and if you don’t have scales to weigh the ground spices 5g is roughly equal to 1 teaspoon.

    40g Coriander (Cilantro)
    30g Cumim
    40g Garlic Powder
    40g Paprika
    20g Ginger
    20g Mango Powder
    20g Dried Mint
    20g Beetroot Powder
    10g Anatto Seed Powder
    10g Chilli Powder
    5g Red Food colouring powder (optional)

    Mix them all together for a dry mix Tandoori Masala or add a little water to make a paste.

    I would imagine that you could pick all these wonderful spices up from your local asian supermarket and this will make about 250g of masala so there will be plenty left over which you can keep in an air-tight container and use again.
    References :

  4. I do a lot of Indian cooking but I won’t duplicate what Desi Chef has said – looks excellent.
    References :
    C
    H
    E
    Foghorn

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