20 November, 2017
Tandoori masala powder – homemade – how to make ?
Wow !! anything I mean… any masala powder, which is homemade is full of fragrance, aroma and freshness besides being hygienic and healthy. And I always like to use any/every kind of masala powders made at home.
Today I just finished making tandoori masala powder, which I’m going to use in a dish, which I’m planning to make tomorrow, for breakfast to go with rotis/chapati/Phulka. Recipe source Mrs. Tarla dalal. So going to share the same with you all too. Do not forget to let me know if you ever make this spice powder.
You may also like to check other home made masala powder recipes ⇒ Huli Pudi/Sambar Powder , Saaru/Rasam Powder , Palyada Pudi , Gojjina pudi/tangy curry masala powder , authentic chutney powder , fenugreek seeds/menthyada hittu/menthe hittu , Huruli chutney powder , curry leaves chutney powder , black sesame chutney powder , Kharabath powder , Bisibelebath powder , spice Powder for masale dosay , Tandoori masala Powder , quick/instant Powder matawadi Palya , rajma masala Powder, multipurpose lentil Powder , Dal makhani masala powder , Chole masala powder , Pav bhaji masala powder , Instant rasam Powder , Kadai paneer powder , bisibelebath powder like made in functions/marriages , Chitrannada pudi/tangy rice spice powder , Indian gooseberry chutney powder , raw turmeric/hasi arishinada beru , Yellupudi chitranna ,
However as we are talking about various types of spice powder/masala powders, you can also check this useful recipe of home made Badami milk powder
Ingredients :
- Coriander seeds – 1&1/2 tbsp
- Cumin seeds – 1&1/2 tbsp
- Cinnamon/dalchini – 1&1/2 inch piece
- Cloves – 2 tsp
- Black peppercorns – 2 tsp
- Black cardamom- 2
- Green cardamoms – 8
- Mace/Japatre – 1 tbsp
- Kasoori methi -3 tbsp
- Ginger powder – 2 tsp
- Nutmeg/Jakayi powder – 1 tsp
- Red chilli powder – 1 tsp (actually everybody use red food color, but I have used degi mirch powder, which gives very good color and is very less spicy)
- Garlic users can use 2 tsp of dried garlic powder, but I haven’t put
PROCEDURE :
- Gather together all the whole spices, except kasoori methi in a pan and dry roast on slow flame till warm, while stirring continuously
- Turn off the flame and add in kasoori methi to the same hot pan and fry for a while/till warm
- Allow it to cool and put everything in a mixie jar and grind to fine powder
- Now add in remaining three powders ie… ginger powder, nutmeg powder, red chilli powder/red food color and run the mixie for a while, just to get everything mixed well
- Actually I have Sujata dynamix mixer grinder, so it grinds everything (wet/dry) very finely, so I don’t sieve the powder, but if you feel it is not ground very finely, then sieve the powder and discard the left over coarse powder
- Transfer it to a air tight container and use as and when needed
