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Tandoori Spice Mixture

I separated this Tandoori Spice Blend from the Whole Roasted Tandoori Cauliflower post because it’s so versatile it’s worth a post of it’s own.  I can see myself using this in various dishes and thankfully the recipe made enough to for us and to share with Shelby.

I also learned that a coffee grinder is one powerful little gadget.  Yes, the cinnamon sticks go in whole and come out as part of this blend.  Pretty amazing.

Tandoori Spice Blend
 
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Ingredients
  • 2 tsp. chili (or cayenne)
  • 1 Tbl. cardamom (ground or seeds)
  • 4 Tbl. cumin seeds
  • 2 Tbl. coriander seeds
  • ½ whole nutmeg, grated
  • 2 tsp. whole cloves
  • 2-3 cinnamon sticks
  • 2 Tbl. ground turmeric
  • 2 Tbl. paprika
Instructions
  1. Place all ingredients except for turmeric and paprika in a spice mill, mortar and pestle or coffee grinder. Grind until powder. Add turmeric and paprika. Store in a glass jar away from light and heat. Will keep for up to six months.

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