3 cinnamon sticks
2 tsp cloves
2 tsp mace powder
3 tbsps cumin seeds
4 tbsps coriander seeds
2 tsp black peppercorns
2 tsp black cardamom
2 tsp green cardamom
2 tsp ginger powder
2 tsp garlic powder
1 tsp nutmeg powder
2 tbsp smoked paprika
1 tbsp cayenne pepper. For making it less hot, use Kashmiri chilli powder
1 tsp dry red food color
1 tbsp fenugreek leaves (Kasoori methi )
2 tsp salt (adjust to taste)
1 Heat a pan on high heat. When the pan is heated reduce the heat to low and add the whole spices to the pan (cinnamon sticks, cloves, cumin seeds, coriander seeds, black peppercorns, black cardamom, and green cardamom). Dry roast them on low flame till the spices start releasing their aromas, for about 3-4 minutes. If the pan is too hot, please hold it a few inches away from the heat source while you stir the contents. Keep stirring constantly so that you do not burn the spices. Remove from the pan and allow the spices to cool till they are warm and you can hold them in your palm.
2 Add all the roasted whole spices to a spice grinder. Also add in all the powdered spices (ginger, garlic, nutmeg, smoked paprika, cayenne chilli, mace and fenugreek leaves ). Grind the spices to a fine powder.
3 Pass the ground spices through a fine sieve and collect it into an airtight container.
4 Store the tandoori spice mix in a cool place, preferably a refrigerator, for future use. It should stay fresh for about 6 months.
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