UK BBQ Mag Autumn 2017 - Page 24

CHAAT MASALA

MAKES 160G, 12 GENEROUS TBSP, SCANT 1¼ CUPS

3 tbsp cumin seeds

3 tbsp coriander seeds

1 tsp chilli powder

4 tbsp amchoor (dried mango powder)

3 tbsp powdered black salt

1 tbsp freshly ground black pepper

Pinch of asafoetida powder

1 tbsp dried mint (optional)

1 tbsp garlic powder

1 tsp ajwain (carom) seeds

Roast the cumin and coriander seeds in a dry frying pan over a medium heat until warm to the touch and fragrant, moving them around in the pan as they roast and being careful not to burn them. If they begin to smoke, take them off the heat. Tip onto a plate to cool. Grind the roasted seeds to a fine powder in a spice grinder or pestle and mortar. Add the remaining ingredients and grind some more until you have a very fine powder.

Store in an airtight container in a cool, dark place and use as needed, within 2 months for optimal flavour.

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TANDOORI MASALA

MAKES 120G, 13 GENEROUS TBSP, 1¼ CUPS

3 tbsp coriander seeds

3 tbsp cumin seeds

1 tbsp black mustard seeds

5cm (2in) piece of cinnamon stick or cassia bark

Small piece of mace

3 dried Indian bay leaves (cassia leaves)

1 tbsp ground ginger

2 tbsp finely ground garlic powder

2 tbsp dried onion powder

2 tbsp amchoor (dried mango powder)

1 tbsp (or more) red food colouring powder (optional)

Roast the whole spices in a dry frying pan over a medium-high heat until warm to the touch and fragrant, moving them around in the pan as they roast and being careful not to burn them.

If they begin to smoke, take them off the heat. Tip onto a plate to cool.

Grind to a fine powder in a spice grinder or pestle and mortar and tip into a bowl. Stir in the ground ginger, garlic powder, onion powder and amchoor.

Stir in the red food colouring powder (if using). The masala will not look overly red like the commercial brands. Store in an airtight container in a cool, dark place and use as required, within 2 months for optimal flavour.

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