Chaat Masala

Tandoori Masala Indian

Tandoori Masala Indian

Ingredients

• makes 1/3 cup
• 2 tablespoons coriander seeds
• 2 teaspoon cumin seeds
• 1/2 teaspoons fennel seeds
• 1 teaspoon to 1/2 tablespoon black peppercorns
• 1/2 tablespoon cloves
• 2 black carda(optional)
• 1 green cardamom
• 1 (2-inch) cinnamon stick or 1 teaspoon ground cinnamon
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon turmeric
• 1 tablespoon (or more) mild paprika or Kashmiri chile powder (for the red color)
• 1/4 teaspoon Indian black salt
• 1 teaspoon garlic powder (optional)
• 1 teaspoon ginger powder (optional)

Method

1. Combine all the ingredients in a spice grinder and grind well
2. Transfer to an airtight container and store for up to 3 months
3. Variation: add 1/2 teaspoon carom seeds or celery seeds
4. Sambhar Powder
5. Makes 1/3 cup
6. Sambhar powder or spice blend is essential for making Sambhar and other southern Indian soups and stews
7. It is markedly different from garam masala
8. This spice blend has split peas ground into it
9. The spice blend is usually paired with sour notes like tamarind in the dals or curries
10. Heat a small skillet over medium heat
11. When the skillet is hot, add the split pea and lentils and roast, stirring frequently, until they become golden, 3 to 4 minutes.
12. Add the coriander, mustard, and cumin seeds and roast until coriander seeds change color, 2 to 3 minutes
13. Add the curry leaves and fenugreek seeds and roast until the curry leaves dry out, 1 minute
14. Mix in the red pepper flakes and asafetida, then remove from the heat
15. Cool completely
16. Grind the mixture, then transfer to an airtight container and store for up to 6 months

Full List of Masala Recipes
Full List of Curry Recipes

Beef Wellington:
Heat oil in the pan over medium heat. Add beef to the pan and cook for 4-5 minutes or until lightly brown. Transfer beef into the slow cooker. In the same pan, saute Continue Reading →

Beet:
Heat the oil and add mustard, red chillies and the curry leaves. When the mustard starts to crackle, add the beetroot and salt to taste. Cook covered till the beetroot Continue Reading →

Chickpeas:
If you are using the potatoes, start boiling them in a saucepan. Let them boil for at least 15 minutes. After they are done, turn off the heat and let them stand in the Continue Reading →

Grilled Salmon:
Center an salmon steak/fillet on each of the foil sheets In small bowl, combine curry powder, lemon pepper, salt and garlic powder Sprinkle mixture evenly over salmon Continue Reading →

Turkey Brine:
Heat sesame oil in a saute pan. Add the turkey and cook until it is light brown about 7 minutes. Add garlic, chili pepper, turmeric powder, ginger powder, and curry Continue Reading →