TANDOORI MASALA

Ingredients:

   
1 tsp Garlic (Lasun) Powder

1 tsp ground Ginger (Adrak)

1 tsp Cloves (Lavang) Powder

1/2 tsp grated Nutmeg (Jaiphal)

1 tsp Mace Powder (Javitri)

11/2 tblsp Cumin (Jeera) Powder

2 tblsp ground Corriander (Dhania)

1 tsp Fenugreek (Methi) Powder

1 tsp ground Cinnamon (Tuj/Dalchini)

1 tsp fresh ground Black Pepper (Kalimirchi)

1 tsp ground brown Cardamom (Elaichi) Seeds

2 tsp Red Food colouring

How to make tandoori masala:

    * Mix all the above ingridents, without roasting them first, push through a fine sieve.
    * Store in an airtight container.
    * Close the lid tightly after use.

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CHAAT MASALA RECIPE

Ingredients:

   
1 tbsp Cumin Seed (Jeera)

1/2 tblsp dried Mint Leaves (Pudina Leaves)

1/4th tsp Carom (Ajwain) seeds


1/4th tsp Asafetida (Hing) Powder


1 tbsp Rock Salt (Kala Namak)

21/2 tblsp dried Mango (Aam) Powder

5 Cloves (Lavang)

1 tsp Ginger (Adrak) Powder

1 tsp Cayenne

1/4 tsp Tartaric Acid

1 tblsp Black Pepper corns (Kalimirchi)

2 tsp Salt (Namak)

How to make chaat masala:

    * Put cumin seeds, black peppercorns, cloves, dried mint leaves, ajwain and asafetida powder in a pan and heat gently, shaking the pan from time to l the spices began to smell fragrant.
    * Remove from heat add rock salt and grind while still warm.
    * Mix in all other ingredients, cool and store tightly bottled.

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