Tandoori masala is a mixture of spices specifically for use with a tandoor, or clay oven, in traditional north Indian and Afghani cooking. It is usually made with Garlic (Lasun) Powder, Ginger (Adrak), Cloves (Lavang), Powdered Nutmeg (Jaiphal), Mace Powder (Javitri), Cumin (Jeera), Powder ground Corriander (Dhania),Fenugreek (Methi) Powder, ground Cinnamon (Tajj/Dalchini), ground Black Pepper (Kalimirchi), ground brown Cardamom (Elaichi) Seeds, All the above ingredients are finely powdered and sieved.
Those who crave the warm, rich flavors of Indian favorites can satisfy their taste buds. Tandoori masala is a versatile blend as it can give a tandoori like flavour to dishes cooked in a wok! Commercial tandoori masala is bright red due to added coloring. This makes the food to which it is added a deep orange. Tandoori masala has a distinctive aroma very fragrant and spicy. The taste is hot salty and sour with a predominant flavour of cumin and coriander.
INGREDIANTS: red chilli, Garlic Powder, Ginger, Cloves, Powdered Nutmeg (Jaiphal), Mace Powder (Javitri), Cumin, Corriander, Fenugreek Powder, Cinnamon, Black Pepper, brown Cardamom.
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