Having homemade spice powders is always a boon. I normally never buy readymade powder other than Channa Masala and Pav Bhaji Masala. I have even tried my own Channa Masala, which is still setting idle, waiting for the book to be published. Apart from these two, I have always made sure I grind my own masala powder. One of the main spice powders have been the Biryani Masala Powder, which turns out so well. I have used that powder in different recipes and have always ended up with a delicious dish.
Everybody at home loves tandoor dishes. I looked up many recipes both from net and from the books. Each one has it’s own story and different flavours. I finally adapted from Mallugirl, I had loved her grilling when she had done. So when it was finally my chance for me make these, I ended up making it first with Aloos and many more followed. Tandoori Aloo was the first dish I made with this powder. Tandoor Paneer Tikka was simply awesome with this masala.
Cumin Seeds – 2 tbsp
Coriander Seeds – 2 tsp
Cinnamon Sticks – 1″
Cloves – 2 -3
Red Chilli Powder – 2 tsp
Kashmiri chili powder – 1 tsp
Ginger Powder – 1 tsp.
Turmeric Powder – 1/2 tsp
Garlic Powder – 1 tsp.
Mace Powder 1 tsp.
How to Make the Tandoori Masala
Dry roast all the whole spices until they smoke. Cool and take all the powders and whole spices and dry grind in a Mixer. Refrigerate in an air tight container. This can easily stay over a month.
Since I had garlic powder, it became easy to add in this masala, else you can mw for few minutes and then dry it for 10 – 15 for it to be used before making the powder.
I stored this and used in different subjis as well.