Best Tandoori Masala Paste 2 Oz Or 50 G Recipes

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TANDOORI MASALA SPICE MIX



Tandoori Masala Spice Mix image

I needed this mix for a butter chicken recipe. Rather than another trip to the store, I decided to make my own!

Provided by TheBritishBaker

Categories     World Cuisine Recipes     Asian     Indian

Time 5m

Yield 8

Number Of Ingredients 11

2 tablespoons ground coriander
1 ½ tablespoons ground cumin
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground mace
1 teaspoon ground fenugreek
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon ground cardamom
½ teaspoon ground nutmeg

Steps:

  • Combine coriander, cumin, garlic powder, ginger, cloves, mace, fenugreek, cinnamon, black pepper, cardamom, and nutmeg together in a bowl; store in an airtight container.

Nutrition Facts : Calories 19.3 calories, Carbohydrate 2.9 g, Fat 0.8 g, Fiber 1.6 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 3.7 mg, Sugar 0.2 g

TANDOORI MASALA PASTE - 2 OZ. OR 50 G



Tandoori Masala Paste - 2 Oz. or 50 G image

Entered for safekeeping from curryfocus.co.uk. This is a little different from other tandoori mixes on food.com by the use of dried mint. If you don't find dried mint in the herb/spice section, check the tea section of the supermarket. I think the mint is a substitution for dried fenugreek leaves, which can be found at an Indian market.

Provided by KateL

Categories     Indian

Time 5m

Yield 2 oz.

Number Of Ingredients 8

1 tablespoon ground coriander
1 tablespoon garlic powder
1 tablespoon paprika (or Kashmiri Mirch)
1 1/2 teaspoons ground cumin
3/4 teaspoon fresh ginger, minced
3/4 teaspoon dried mint, finely chopped
1/2 teaspoon cayenne pepper
water

Steps:

  • Mix all ingredients except the water in a non-reactive bowl. Add just enough water to produce a slightly runny paste which should drip slowly off a spoon like treacle.
  • To use the paste, add the paste to the recipe oil (or ghee) and stir continuously until the paste color darkens and the oil separates and floats to the surface of the mixture. Let the paste cool a little before adding to the chosen recipe.

Nutrition Facts : Calories 42.1, Fat 1.4, SaturatedFat 0.1, Sodium 9.7, Carbohydrate 8, Fiber 3.1, Sugar 0.6, Protein 2

GOAN MASALA PASTE



Goan Masala Paste image

Make and share this Goan Masala Paste recipe from Food.com.

Provided by Gardening Girl

Categories     Asian

Time 30m

Yield 1 jar, 12 serving(s)

Number Of Ingredients 12

1 teaspoon cumin seed
2 teaspoons coriander seeds
2 teaspoons black peppercorns
1 teaspoon clove
1 teaspoon turmeric powder
100 g red chilies, chopped roughly
1 teaspoon salt
6 garlic cloves, chopped roughly
1 teaspoon light muscovado sugar
1 tablespoon tamarind juice
5 cm fresh gingerroot, chopped roughly
2 tablespoons red wine vinegar

Steps:

  • Grind the cumin seeds, coriander seeds, peppercorns and cloves to a fine powder.
  • Transfer to a food processor with the rest of the ingredients and blend to a smooth paste.

Nutrition Facts : Calories 9.8, Fat 0.2, Sodium 195.9, Carbohydrate 2.1, Fiber 0.4, Sugar 0.8, Protein 0.3

MADRASI MASALA PASTE



Madrasi Masala Paste image

This recipe comes from Chennai, Tamil Nadu, India, once called Madras during the days of the British Empire. Any surplus paste can be stored in the freezer.

Provided by Member 610488

Categories     Asian

Time 35m

Yield 2 1/2 cups

Number Of Ingredients 11

8 tablespoons coriander seeds
4 tablespoons cumin seeds
1 tablespoon black peppercorns
1 tablespoon black mustard seeds
11 tablespoons ground turmeric
4 tablespoons chili powder
1 tablespoon salt
8 garlic cloves, crushed
3 inches piece fresh gingerroot, peeled and shredded
4 tablespoons cider vinegar
3/4 cup sunflower oil

Steps:

  • Heat a frying pan and fry the coriander, cumin, and peppercorns for 1-2 minutes, stirring constantly.
  • Add the mustard seeds and toss constantly until they start to pop. Do not let the spices get too dark.
  • Cool the spices and then grind the mixture to a fine powder. Add the turmeric, chili powder and salt.
  • Stir in the garlic, ginger and enough of the vinegar to make a paste.
  • Heat the oil in a frying pan and add the paste, stirring constantly until the oil begins to separate from the mixture.
  • Spoon the masala into a clean jar or tub. Make sure that there is a layer of oil floating on top covering the mixture for an airtight seal. Store in fridge and use within 2-3 weeks.

Nutrition Facts : Calories 845.7, Fat 76.7, SaturatedFat 10.2, Sodium 2947.9, Carbohydrate 44, Fiber 19, Sugar 2.5, Protein 9.2

THAI GREEN MASALA PASTE (TAAZA MASALA)



Thai Green Masala Paste (Taaza Masala) image

A fragrant Thai spice paste that's based on fresh cilantro/coriander leaves, mint, garlic and ginger. This paste can take the place of fresh ginger and coriander/cilantro in a recipe. A welcome addition to curry or spicy recipes. Recipe from The Complete Asian Cookbook.

Provided by Galley Wench

Categories     Thai

Time 20m

Yield 1 cup

Number Of Ingredients 13

1 teaspoon fenugreek seeds
5 large garlic cloves
2 tablespoons fresh ginger, finely chopped
1 cup mint leaf, firmly packed
1 cup cilantro leaf, firmly packed (also known as coriander)
1/2 cup vinegar
3 teaspoons salt
3 teaspoons salt
2 teaspoons ground turmeric
1/2 teaspoon ground cloves
1 teaspoon ground cardamom
1/2 cup vegetable oil
1/4 cup sesame oil

Steps:

  • Soak fenugreek seeds in water overnight; they will swell and develop a jelly-like coating.
  • Measure 1 teaspoon of soaked seeds and put into blender jar.
  • Add garlic, ginger, mind, cilantro/coriander and vinegar.
  • Blend on high speed until very smooth.
  • Mix in salt and ground spices.
  • In small sauce pan heat oils until very hot.
  • Add in blended mixture and bring to a boil.
  • Remove from heat and allow to cool.
  • Once cooled pour into a clean jar with lid.
  • Oil should cover the top of the herbs, if not, heat additional oil and add to the jar.
  • Store in the refrigerator.

Nutrition Facts : Calories 1562.1, Fat 165, SaturatedFat 22.2, Sodium 13982.4, Carbohydrate 19.6, Fiber 5.9, Sugar 0.7, Protein 4.1

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