TANDOORI DRY RUB
Make and share this Tandoori Dry Rub recipe from Food.com.
Provided by Diana Adcock
Categories Asian
Time 5m
Yield 1/3 cup
Number Of Ingredients 11
Steps:
- Mix well all ingredients and store in a jar with a tight fitting lid.
TANDOORI MASALA DRY RUB
Entered for safekeeping from Riascollection.blogspot.com. Fenugreek leaves have a bitter taste like a cross between fennel and mint or lemon. Indian red chilli powder is more similar to ground cayenne pepper than U.S. chili powder. If using a coffee grinder, use one dedicated to spices rather than coffee. Leftovers should be stored tightly sealed in the freezer for up to 6 months, or on the shelf for 4-6 weeks.
Provided by KateL
Categories Indian
Time 3m
Yield 7 1/2 tablespoons
Number Of Ingredients 7
Steps:
- Combine all ingredients using a whisk/spoon/coffee grinder. Store it in an airtight container.
TANDOORI RUB
Provided by Andrew Schloss
Categories No-Cook Vegetarian Quick & Easy Spice Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 10
Steps:
- Whisk all ingredients in medium bowl. Transfer to airtight container. DO AHEAD: Can be made 1 month ahead. Store at room temperature.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love