Tandoori Masala

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

Jill, ever the gracious hostess, was serving drinks at one of her dinner
parties over the holidays. A friend of hers brought his brother who had
just been ordained a priest. She offered the priest a drink from the
tray and said, "I'm sorry Father, I'll go right back to the kitchen and bring you a coke."

The priest smiled and said "No need to. I may have alcohol. Priests abstain from sex, not the grape."

"Oh!" said Jill blushing, "So that's it. I knew there was something that I wasn't supposed to offer you."

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                            TODAY'S RECIPE
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This mixture is usually mixed with yogurt and used to marinate meat and
poultry before grilling or baking in a tandoor oven. If you want the familiar red color, add a little red food coloring.

Tandoori Masala

1/2 cinnamon stick, broken into small pieces
6 whole cloves
1 Tbs (15 ml) coriander seeds
2 tsp (10 ml) cumin seeds
2 tsp (10 ml) ground turmeric
2 tsp (10 ml) ground ginger
1 tsp (5 ml) cayenne pepper
1 tsp (5 ml) ground mace
1 tsp (5 ml) amchoor (mango powder)*
2 tsp (10 ml) coarse salt

* Available in Indian specialty shops.

Roast the whole spices in a dry skillet over moderate heat until they
are lightly browned. Cool, then grind to a fine powder. Combine with the
remaining spices and salt. To use, stir 2 to 3 teaspoons (10-15 ml)
tandoori masala into 1 cup (250 ml) plain yogurt.
Makes about 1/3 cup (80 ml).
Received on Thu Oct 8 21:47:47 2009