Tandoori Masala is one of the traditional indian spice blends, for which every indian cook has his own recipe.

A simple recipe is just equal parts cumin seeds, coriander seeds, and cayenne. Grind the ingredients to a fine powder using either a pestle and mortar or a coffee grinder; they are most easily ground separately. Mix the resulting powders, and you have a tandoori masala. This can be stored for a couple of months; use an airtight container, preferably one that is small enough that the spice just barely fits in it.

To get the original red color, you can add a few drops of red food coloring.

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