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Author Topic: Tandoori Masala Powder  (Read 841 times)

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Online livo

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Tandoori Masala Powder
« on: March 06, 2018, 06:55 AM »
I wonder if anybody would share their own blend of Tandoori Masala or which is their preferred bought variety.

I'll use this quote to illustrate the reason for my question.

1 tsp tandoori masala powder (I mix my own nowadays but any will do)

I examined a dozen different powder formulae today and they are wildly different in both ingredients actually included and proportional ratios of any common elements.  Rajah, Shan, MDH, Mothers Recipe, Herbies, Epicurios, Seasoned Pioneers to name a few plus a couple out of Curry books as well.

I  know I can buy a packet of Rajah or Shan or MDH but I'd much rather blend my own Masala powders and make my own pastes from whole spices at home.  Rajah seems to contain a large number of listed spices compared to most others.  It's like the Kitchen King of Tandoori Powders.
Whiskey is the answer, but what was the question?

Offline Naga

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Re: Tandoori Masala Powder
« Reply #1 on: March 06, 2018, 11:56 AM »
I've used Pat Chapman's tandoori masala ever since the ingredient list was posted here:

http://www.curry-recipes.co.uk/curry/index.php?topic=8700.msg77410#msg77410

I'm probably not the best judge of what makes a good tandoori masala but it seems ok to me.


Online livo

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Re: Tandoori Masala Powder
« Reply #2 on: March 06, 2018, 07:07 PM »
Thanks Naga and looking at the link shows that others were, and maybe still are, using this mix as well. It contains the most common always there spices plus Amchoor / Amchur (mango powder).

The variety of others spices used in some mixes is quite significant. It seems you can put whatever you like in it and still call it by a "standard" name. As a person who has studied chemistry, where the presence of an extra atom creates a differently named molecule, this is disturbing.  ;D
Whiskey is the answer, but what was the question?

Offline chewytikka

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Re: Tandoori Masala Powder
« Reply #3 on: March 06, 2018, 10:01 PM »
I rarely use this in BIR cooking, much prefer paste for marinades etc…
But you could try one of my old TM spice mixes, which works well!

6 tsp coriander seeds 
2 tsp cumin seeds
0.5 tsp cloves
1 tsp black peppercorns
1 inch piece of cinnamon, not cassia bark as it blackens the powder.
2 mace blades
Smash and grind these fine and sieve, add to the following powders
1 tsp turmeric for colour
1 tsp ginger powder
1 tsp grated nutmeg or powder
1 tsp amchur (mango powder)
2 tsp kashmiri chilli powder for colour and a little heat.
A little red food colour (optional)
This will give you around 100g of Tandoori Masala powder.

N.B. Any spice mix you make from scratch will be stronger than shop bought
so you have to think on, when adding to a dish.

cheers Chewy
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol

Online livo

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Re: Tandoori Masala Powder
« Reply #4 on: March 06, 2018, 11:10 PM »
...... much prefer paste for marinades etc…

Do you make your own tandoori paste?
I have a jar of Maharaja's Choice in the fridge that requires either using or chucking.

I've made Balti Paste before so I guess I could use the same method to adapt your spice list to a paste.
Whiskey is the answer, but what was the question?

Offline chewytikka

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Re: Tandoori Masala Powder
« Reply #5 on: March 07, 2018, 09:01 PM »
No I dont!
Life too short to make everything from zero,
Its a bit like if you want some milk for your coffee, but you have to go and milk your cow first. ;D

Maharajahs choice is probably as good as any other Tandoori paste or maybe not
Don’t know, never used it, as its an OZ company ;)

cheers Chewy
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol

Online livo

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Re: Tandoori Masala Powder
« Reply #6 on: March 07, 2018, 09:19 PM »
Thanks. I'll look into it. Sometimes I do things for therapeutic value; ie, excuse to fluff around the kitchen. 

If homemade powdered masala is stronger than store bought then I will certainly need to be very mindful of it's use and as you say "think on", as in plan ahead. I used the store bought stuff in my cupboard yesterday and it was easy to over-spice once it was doubled up in a 2 stage cook.  That's my inexperience with spice usage shining through.  Still a couple of very nice dishes though and can only get better.
Whiskey is the answer, but what was the question?


 


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