spice blend
Tandoori masala
3 g1 teaspoon
9 g1 tablespoon
Spice blend bulk density ~0.6 g/ml; 4.93 ml tsp -> 3.0 g.
Instead of Tandoori masala
Garam masalaUse 60–70% of the weight, add a pinch of Kashmiri red chilli powder for colour and amchoor for tang; warmer, less sour.
Chaat masalaUse 50% of the weight and add garam masala; tangy and salty, so reduce added salt.
Kashmiri red chilli powderUse 40% of the weight for colour, with garam masala and a little amchoor; not a full blend, so taste.
