A mixture of spices under the exotic and incomprehensible name for a Russian person "tandoori masala" is one of the most popular in the world. Despite the fact that India is the birthplace of the set of spices and herbs, it is also actively used in Asian and European cuisines. Just note that no one will tell you the exact composition. It will vary by region. The combination of all components is a rather complex composition of taste and aroma.
What does it mean
Hearing the name of spices, of course, we understand that this is something foreign. Actually, translation from Indian is very simple and straightforward. The word “tandoori,” or “tandoor,” is well known, and not only in India. It means a clay furnace, which has the shape of a vessel, tapering in the upper part. "Masala" in translation from Indian means "a set of spices or aromatic herbs." It turns out that tandoori masala is a special set of spices that are used during cooking on an open fire or in the oven.
Classic base
Despite the fact that each region (even every Indian chef) will have its own individual set of spices, it is still possible to highlight the traditional base. In almost any kind of masala, pepper and various hot spices will be present. It is important to note that not only dried seasonings exist. There is masala in the form of pasta, where ginger, garlic and onions will play the main role.
Some chefs call masala very hot dishes, so we can say that the hot spicy red chili peppers are the classic base.
How to use
Chefs in India believe that extracting maximum flavor from spices is possible only when the product is fried in oil. That is why a set of spices tandoori masala is always fried before using large quantities of ghee or vegetable oil.
When all the spices are collected, it is recommended to wipe them individually in a mortar. Then two tablespoons of oil (no more) are poured onto a well-heated pan so that the seasoning does not burn. Oil is advised to be heated to a very high temperature, but not allowed to burn. Spices are added to the oil in turn, and when the spices begin to cover with a characteristic blush, you can add the main product, intended for frying or stewing.
Spice Cooking Time
As we mentioned above, each cook will have his own set of spices for tandoori masala. Recipes and options will be given below. In the meantime, let's pay special attention to the proper roasting of spices. Toasting a particular spice requires a different period of time.
If Indian caraway seeds and Shambhala seeds take part in the kit, then it is recommended to send them to the pan first. This is because they are fried longer than others (30-35 seconds). After 10 seconds it will be possible to put ginger. It takes 25 seconds for it to cook well. At the final stages of cooking, it is advised to add asafoetida and coriander - these spices are enough for 5 seconds to fry.
It is very important to mix food thoroughly during cooking. Many spices settle to the bottom of the dishes, so they must be periodically lifted from there and distributed evenly.
After the first seconds of roasting spices, it is recommended to reduce the gas - do not allow burning! In India, it is believed that salt reduces the palatability of food and reduces the aroma of spices. Add it is advised in the last stages of cooking and in small quantities. If you are just starting to use a set of spices tandoori masala, then add spices a little less than indicated in the recipe. After practicing several times, the hostess will learn to accurately distinguish aromas and understand the features of cooking spices.
Varieties of Masala
There are several main types of spices that are most commonly used. Most of them can be prepared for the future: some will be stored for several months, others you will use only a couple of weeks.
- Punch masala - for dishes of vegetables and rice.
- Chat Masala - for dressing fruit salads.
- Garam-masala - “hot” spices that warm the body from the inside are used for almost any product.
Tandoori Masala. Recipe 1
- 110 g of chili pepper.
- Half a tablespoon of cloves, black pepper, cardamom.
- Half a teaspoon of fenugreek, ginger, dried garlic, turmeric, nutmeg.
- 2 cinnamon sticks.
- 4 large spoons of dried paprika.
- 50 grams of grain coriander.
All of these ingredients are recommended to grind using a blender or in a mortar. Masala is used for pickling fish or chicken. It is stored in a well-closed jar. For 1 kg of meat, one tablespoon of a set of spices will be enough. If you make marinade, then add kefir, lemon juice and salt to the seasoning to taste.
Recipe 2
- Indian zira.
- Black pepper peas.
- Cardamom.
- Two cinnamon sticks.
- Cloves.
- Coriander seeds
This is a set of spices from the classic Garam Masala. The amount in spoons and grams is not indicated, since each housewife selects the concentration of spicy aromas and tastes on her own. In this case, the spices are first fried in a small amount of oil, and then crushed by a blender. Stored in a glass jar with a well-closed lid.
Recipe 3
To enrich, complement the aroma and reveal the taste of fruits, it is recommended to use the following composition of tandoori masala: caraway, fennel, mango powder, red hot pepper, black salt, ground ginger. Very little ginger is added (1/4 teaspoon). The remaining ingredients in one tablespoon. The components do not need to be fried, they are simply ground into powder and mixed thoroughly.