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.