Tandoori masala

Yield: 6 servings

Measure Ingredient
1 tablespoon Cumin seeds
1 tablespoon Coriander seeds
1 tablespoon Red (cayenne) pepper
\N \N Few drops of red food coloring

Grind cumin and coriander seeds to a fine powder in a coffee grinder or with a pestle and mortar. Stir in cayenne and food coloring and mix well. Store in a small airtight jar up to 2 months.

From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda Fraser]

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