Tandoori Spices

Ricardo Soares

Ricardo Soares

24th January 2011

Tandoori Spices

THIS IS A DRY MIX SUITABLE FOR VEGETABLES, FISH AND WHITE MEATS BEST

Ingredients

  • 4 tablespoons CHILLI POWDER
  • 2 tablespoons CAYENNE PEPPER
  • 2 tablespoons PAPRIKA
  • 1 tablespoon ENGLISH MUSTARD POWDER
  • 2 tablespoons ICING SUGAR
  • 2 tablespoons SALT
  • 2 tablespoons TUMERIC
  • 1 tablespoon GROUND CORIANDER
  • 1 tablespoon GROUND CARDOMOM
  • 1 tablespoon GROUND CUMIN
  • 1 tablespoon GROUND CINNAMON
  • 1 tablespoon GROUND GINGER
  • 1 tablespoon GROUND NUTMEG

Method

MIX ALL INGREDIENTS WELL TOGETHER, THEN DRY ROAST IN A NON-STICK HOT FRYING
PAN UNTIL THE MIX BEGINS TO DEVELOP AND RELEASE ITS AROMA.
REMOVE FROM STOVE IMMEDIATELY AND SPREAD ONTO A COLD TRAY TO COOL.
STORE IN A DRY COVERED CONTAINER. DATE/LABEL
TO USE SPRINKLE AS DESIRED OVER FOODS AND LEAVE TO IMPROVE SEASONING FOR A MINIMUM OF 15 MINUTES BEFORE COOKING.

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