Tanduri masala: history, composition, recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The 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 a set of spices and herbs, it is also actively used in Asian and European cuisines. We note right away that no one will tell you the exact composition. It will vary depending on the region. The combination of all components is a rather complex composition of taste and aroma.

Meaning

Hearing the name of spices, of course, we understand that this is something foreign. In fact, the translation from Indian is very simple and understandable. The word "tandoori", or "tandyr", is widely known, and not only in India. It means a clay oven, which has the shape of a vessel, tapering at the top. "Masala" in Indian means "a set of spices or aromatic herbs." It turns out that tandoori masala is a special set of spices that are used duringcooking food over an open fire or oven.

Classic base

Despite the fact that each region (even each Indian chef) will have its own individual set of spices, it is still possible to single out the traditional basis. Pepper and various hot spices will be present in almost any type of masala. It is important to note that there are not only dried spices. There is a masala in the form of a paste, where the main role will be played by ginger, garlic and onions.

Some chefs call masala very spicy dishes, so we can say that the classic base is hot red chili.

How to use

Chefs in India believe that you can extract the maximum flavor from spices only when the product is fried in oil. That is why a set of spices tandoori masala is always fried before using in a large amount of ghee or vegetable oil.

When all the spices are collected, it is recommended to rub them in a mortar each separately. Then two tablespoons of oil (no more) are poured into a well-heated pan so that the seasoning does not burn. The oil is advised to heat up to a very high temperature, but not to burn. The spices are added to the oil in turn, and when the spices begin to become covered with a characteristic blush, you can add the main product intended for frying or stewing.

Spice preparation time

As we mentioned above, each chef will have their own set of spices for tandoori masala. Recipes andWe'll list the options below. In the meantime, let's pay special attention to the proper roasting of spices. Each spice requires a different amount of time to roast.

If Indian cumin and shamballa seeds are involved in the set, it is recommended to send them to the pan first. This is done because they are fried longer than others (30-35 seconds). After 10 seconds, you can put the ginger. It takes 25 seconds to cook well. At the final stages of cooking, it is advised to add asafoetida and coriander - these seasonings need 5 seconds to fry.

It is very important to stir the food thoroughly during cooking. Many spices settle to the bottom of the dish, so they need to be periodically lifted from there and distributed evenly.

After the first seconds of frying the spices, it is recommended to reduce the gas - do not allow burning! In India, it is believed that s alt reduces the taste of food and reduces the aroma of spices. It is advised to add it at the last stages of preparation and in small quantities. If you are just starting to use a set of tandoori masala spices, then add a little less spices than indicated in the recipe. After practicing several times, the hostess will learn to accurately distinguish aromas and understand the peculiarities of cooking spices.

Varieties of masala

There are several basic types of spice sets that are most often used. Most of them can be prepared in advance: some will be stored for several months, others you willuse only a couple of weeks.

• Panch-masala - for vegetable and rice dishes.
• Chat masala - for dressing fruit salads.
• Garam masala - "hot" spices that warm up the body from the inside, are used for almost any product.

Tanduri masala. Recipe 1

• 110g chili.
• Half tablespoon each of cloves, black pepper, cardamom.
• Half teaspoon each of fenugreek, ginger, dried garlic, turmeric, nutmeg.
• 2 cinnamon sticks.
• 4 large spoons of dried paprika.
• 50 grams of coriander grains.

All of the listed ingredients are recommended to grind with a blender or in a mortar. Masala is used to marinate fish or chicken. Stored in a well-closed jar. For 1 kg of meat, one tablespoon of a set of spices will be enough. If you are making a marinade, then add kefir, lemon juice and s alt to taste to the seasoning.

Recipe 2

• Indian zeera.
• Black peppercorns.
• Cardamom.
• Two cinnamon sticks.
• Carnation.
• Coriander seeds.

This is a set of classic garam masala spices. 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 with 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: cumin, fennel, mango powder, red hot pepper, black s alt, ground ginger. Ginger is added very little (1/4 teaspoon). The rest of the ingredients, one tablespoon each. The components do not need to be fried, they are simply ground into powder and mixed thoroughly.