Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: Cory Ander on January 14, 2007, 12:39 PM
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Background:
This is a recipe for Tandoori Masala ("Tandoori Spice Mix") based on that in Pat Chapman's book "The Curry Bible". Whatever else you may think of Pat Chapman and his books, try this Tandoori Masala, it is excellent! I urge you to try it! I have used it for many years and, unlike many other recipes, I have never felt the need to significantly modify it! (I used it in my Chicken Tikka recipe here: http://www.curry-recipes.co.uk/curry/index.php?topic=1195.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1195.0))
You can use it in any Tandoori or Tikka dish and in place of any pre-bottled tandoori or tikka paste that may be specified in a recipe. Also try adding a little (i.e. a teaspoon or so) to kebabs or other types of curry (e.g. vindaloo).
It can be kept, for many months, in a clean, sterilised, air-tight, jar stored in a cool, dark, place and out of direct sunlight
Makes about 210g - 235g of Tandoori Masala
Ingredients:
- 40g (about 8 teaspoons) coriander powder
- 30g (about 6 teaspoons) cumin powder
- 40g (about 8 teaspoons) garlic powder (not garlic salt!)
- 40g (about 8 teaspoons) ground paprika
- 20g (about 5 teaspoons) ginger powder
- 20g (about 5 teaspoons) mango powder
- 20g (about 5 teaspoons) dried mint leaves (finely ground)
- 10g (about 2 teaspoons) chilli powder (optional)
- 10g (about 2 teaspoons) powdered red food colouring (optional)
- 5g (about 1 teaspoon) powdered yellow food colouring (optional)
Method:
1. Simply add all the ingredients to a bowl and mix thoroughly
2. Store in a clean, sterilised, air-tight, jar in a cool, dark, place and out of direct sunlight
Notes:
1. If you are unable to weigh to the required accuracy, use 1tsp = 5g (approximately)
2. If any of the ingredients are too course (e.g. the mint leaves or garlic granules), grind them beforehand in a spice mill
3. Half the quantities of artificial food colouring for a less vibrant colour
4. If you are averse to using artificial food colourings (the colouring is aesthetic only anyway), either omit them or replace them with natural food colourings
5. If you wish to use natural food colours, replace the artificial colours with 20g (about 4 teaspoons) of beetroot powder + 10g (about 2 teaspoons) of anatto seed powder
6. To sterilise the jar, wash it in hot, soapy water, rinse it thoroughly, and dry it thoroughly, in an oven, at 100C
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Not wanting to be picky or anything, but I hate Pat Chapman, so you've forced my hand. :)
While this recipe did originate from PC, it is in fact a recipe from one of the restaurants he pilfered the rest of his recipes from. It isn't his recipe.
YF
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Yes, but you are being picky YF! And it seems to me that you forced your own hand mate! ::)
I also reckon there's a fair chance that PC would equally hate you!.....assuming he ever got to know of you of course! ;) :P
Plus I didn't say it was PC's recipe......I simply said it was from one of his books! :P
And, anyway, it's execellent mate! Go try it! 8)
Kindest regards! ;D
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hi ca
i have got alot of indian cook books but only one on pat chapman called bangladeshi restaurant curries.
it has a bangladeshi style garam masala
panch foran 3 recipes on this one (it`s a mixture of five-six spices in all 3 recipes)
cox`s bazaar hot sprinkler
akhni stock (a clear stock)
and many curry recipes
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Blimey CA, you really want to make it hard for me don't you? :'(
I know you didn't explicitly say it was PC's recipe, but any unbiased reader of your post will come away with the impression that it is PC's recipe, and it's not.
As to the recipe itself, it is very good, better than any of the shop bought pastes and I should know, I've been using it for nearly two decades.
YF
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Do you all have scales accurate enough to weigh 5 grams, or do you use a spoon and then count out the appropriate multiples of each spice. I'm not sure that's clear, but what I mean is, do you use a scale or a spoon to measure?
BTW, the total seems to be about 235 grams, not 250, but maybe that's the difference between the American and Imperial methods of adding. :)
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Hello merrybaker,
I have scales that can weigh to better than 0.1 mg, but that's another story.
My kitchen scales can measure to 1 gram and I usually use those as the weights aren't all that critical. However, the original recipe also had teaspoon and tablespoon equivalents. Perhaps Cory Ander can post those too. I don't have my copy with me so I can't help in that respect.
YF
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Check out argos. I got some digital scales that measure to 1g for about 10 or 15 quid. Not a bad investment when you think of the cost of take aways these days!
KP(V)
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Do you all have scales accurate enough to weigh 5 grams, or do you use a spoon and then count out the appropriate multiples of each spice. I'm not sure that's clear, but what I mean is, do you use a scale or a spoon to measure?
Hi MB,
The scales I use have 1g graduations.
And YF is correct, PC included teaspoon equivalents in his book....1 tsp = 5g (approximately). Use this if you can't weigh to the required accuracy. Simply try to keep the ratios the same....I'm sure the recipe is tolerant to a reasonable margin of error anyway.
I've revised the above recipe accordingly.
.....the total seems to be about 235 grams, not 250....
Well spotted MB! I left out the 20g of beetroot powder and 10g of anatto seeds that PC prescribes in his book (prefering to use artificial colours instead)....I will update the above recipe accordingly.
Regards,
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I don't want to seem critical boys but Iv'e been in a BIR kitchen many times and they certainly don't use scales for weighing spices etc.....just go by TSP or TBSP or pinch.
I have said it before and I'll say it again "No recipe is set in stone they are only guidelines)
As long as you don't go excessively over or under the required spice or any ingredient if it comes to that don't worry about it
Layne
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Right on Layne ;D
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Thanks, all of you, for your help. I know I go overboard on "exactness" ::). But I want to experience the flavor exactly as the recipe intended. I'm always amazed at how the recipes use the same spices in similar proportions, and yet they yield entirely different flavors.
-MB
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I just use 5g = 1TSP with this kind of thing and its fine (pats recipes do the same as I recall)
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I made the spice mix last night using the 5 g = 1 tsp conversion. All I know is that it smells great, and tastes even better! It tastes the way I always thought Rajah curry powder should taste.
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Has anyone compared this to a store bought tandoori masala like Rajah or TRS?
It looks really interesting but I'm a bit hesitant to try it out because I'd have to buy a lot of the ingredients. There is a few differences to the recipe in The New Curry Bible book that I own, where the red and yellow food colouring are replaced with:
20g beetroot powder (never heard of it tbh)
10g anatto seed powder (never heard of this either)
5g red food colouring (optional)
I'm guessing these ingredients are just a healthier version of food colouring and doesn't affect the taste much.
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Sorry for my ignorance,but if you mix all those ingredients together,wheres the liquid?
Or is there meant to be none? Thanks.
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Sorry for my ignorance,but if you mix all those ingredients together,wheres the liquid?
Or is there meant to be none? Thanks.
Hi CurryPot,
This is a tandoori masala (a dry mixture of spices) CurryPot (much the same as a curry powder or "spice mix"). If you are thereafter looking to use it to make, say, a tikka or tandoori marinade, you need to look here: http://www.curry-recipes.co.uk/curry/index.php?topic=1555.msg13736#msg13736
If you're looking to use it to make, say, a chicken tikka masala, you need to look here: http://www.curry-recipes.co.uk/curry/index.php?topic=1562.0
I also often add a little (about 0.5 tsp) to curries (e.g. a madras).
I also use it to make keema meat for kebabs or for making keema naans.
I hope this helps! 8)
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Thank you Cory,,learning all the time now!!
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Have used this masala many times for the last couple of years
makes great tandoori chicken! one of my fiancees favorite curry's :)
good post!
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Hey CA, loving your posts, if you dont mind me asking what region of the uk r you from ??
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Hey CA, loving your posts, if you dont mind me asking what region of the uk r you from ??
The South Gazman (i.e. Dorset, Hampshire, Kent, Somerset, Warwickshire, Leicestershire, Bedfordshire, Cambridgeshire, Huntingdonshire.....) But I am currently living in Australia...all a million miles away from Glasgow, I know! :P
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Just came across this recipe and was delighted to find it as I have been using this mix for years and the result has always been fantastic. Thanks for posting this CA.
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Just a small question on the food colouring: is this stuff good to use?
(http://www.spicesofindia.co.uk/acatalog/TRS-Red-Food-Colouring-Big.gif)
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I've never used that particular one but I imagine it would do the job nicely. It doesn't look very red though (probably just the photo?)?
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you'll get on fine with that Ramirez, I sometimes mix in a little yellow as well for a bit of variety.
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I sometimes mix in a little yellow as well for a bit of variety.
Yes, as the recipe suggests, I mix red with yellow (to get orange). I think orange (rather than red) makes for a much nicer looking tikka/tandoori/CTM. It is only appearance though. You can add whatever colour you wish or leave it out altogether. The taste won't be affected.
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Just a small question on the food colouring: is this stuff good to use?
The answer is yes as others have stated, but unless its only me, that jar looks like it would last you 10 lifetimes of home BIR cookery!
I've had the same pot of red food colouring for about 2 years, and its smaller than my thumb!
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Just a small question on the food colouring: is this stuff good to use?
The answer is yes as others have stated, but unless its only me, that jar looks like it would last you 10 lifetimes of home BIR cookery!
I've had the same pot of red food colouring for about 2 years, and its smaller than my thumb!
;D
It's definitely just the picture - the pot is 1-2 inches high. I went to make this the other night and discovered that the instructions on the back state that the colouring should be not added directly to food. It also gives instructions on how to make a master solution (using water).
Has anyone actually used the above product in a spice mix or by adding directly to food? I have been searching for other powders (Sainsburys, Morrisons, etc.) and have had no luck.
I get grumpy when something stands in the way of my BIR cooking! ;D
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Hi Ramirez
I have the orange and red make that you have shown. So far I have included them in Tikka/Tandoori marinates and a CTM paste- they work really well.
You only need a small amount and dont' spill any they are real b******s to clear up .
Matt
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Thanks for the info. What would you say would be a good amount - 1/4 TSP or maybe 1/8 TSP?
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What would you say would be a good amount - 1/4 TSP or maybe 1/8 TSP?
In what Ramirez? This recipe calls for 2tsp red plus 1 tsp yellow?
If you then use this tandoori masala to make a marinade or paste, or you add it in, say, a tikka masala recipe, you shouldn't need to add any more colouring.
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... the instructions on the back state that the colouring should be not added directly to food. It also gives instructions on how to make a master solution (using water).
Ignore those instructions Ramirez you can add to any food you are cooking but the point is you make it part of your masala (spice mix) and when you mix it with yoghurt, garlic chili etc to marinade your chicken you will see the colour is very vivid with even only a little added.
Take care to avoid touching it directly as it's akin to getting your fingers covered in boot polish - very noticeable and requires vigorous scrubbing to get it off.
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What would you say would be a good amount - 1/4 TSP or maybe 1/8 TSP?
In what Ramirez? This recipe calls for 2tsp red plus 1 tsp yellow?
If you then use this tandoori masala to make a marinade or paste, or you add it in, say, a tikka masala recipe, you shouldn't need to add any more colouring.
My concern was that having never used powdered food colour, that this stuff from TRS was some industry strength stuff - hence the instructions not add directly to food. I was worried that adding 1-2 TSP of it would have been too much.
Ignore those instructions Ramirez you can add to any food you are cooking but the point is you make it part of your masala (spice mix) and when you mix it with yoghurt, garlic chili etc to marinade your chicken you will see the colour is very vivid with even only a little added.
Perfect! I'll be hopefully making Cory's Madras over the weekend. Thanks for the help.
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Ramirez,
I use this brand all the time. As matt3333 rightly points out, do not spill any and if you do, wipe with a dry cloth, that's if you don't want you kitchen to look like an scene from "Texas chainsaw massacre"
CA,
At the risk of sounding like a proper lazy git, have you ever tried the "Rajah" tandoori masala, and if so, how does it compare to this recipe?
Ray
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At the risk of sounding like a proper lazy git, have you ever tried the "Rajah" tandoori masala, and if so, how does it compare to this recipe?
No I haven't. Nothing lazy about it, if you feel it works for you, do it! I don't know that many BIRs would actually faff around making up their own tandoori masala anyway :P
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Until now, I've used this recipe for CA CTM with success.
I've just discovered this post:
http://www.curry-recipes.co.uk/curry/index.php?topic=176.msg1693#msg1693 (http://www.curry-recipes.co.uk/curry/index.php?topic=176.msg1693#msg1693)
giving the impression that this recipe is a simplified version of the SPICE MIXTURE provided by Ghanna.
I wonder how Ghanna's version works with CA CTM.
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I made this last night to the recipe supplied by the op.
I tested it on some fish, very nice.
I am looking forward to making a CTM at the weekend.
Thanks for sharing.
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I'd like to use a natural yellow food colouring and I can't seem to get my hands on anatto seed powder for the yellow. Can anyone recommend an alternative?
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I'd like to use a natural yellow food colouring and I can't seem to get my hands on anatto seed powder for the yellow. Can anyone recommend an alternative?
Anatto will give you orangey-red, not yellow. I don't use natural colourings myself (I used highly concentrated powders) but for natural yellow turmeric and saffron would seem to be two possible options.
** Phil.