TANDOORI SPICE MIX RECIPE

100 grams cumin seeds
35 grams coriander seeds
20 grams cloves
5 cinnamon sticks (2 inches each)
20 grams ginger powder
20 grams garlic powder
20 grams red chili powder
20 grams turmeric
20 grams mace
20 grams salt
Optional: 1 teaspoon orange food coloring

Toast the cumin, coriander seeds, cloves, and cinnamon sticks in a pan over low heat until they begin to release their aroma. Remove the spices from heat and allow them to cool. Grind the ingredients in a coffee grinder to make a smooth powder. Store the mixture in an airtight container for up to 6 to 8 weeks. If you do not want to use food coloring, substitute it with 20 grams of Kashmiri red chilis. They provide a terrific color without as much heat as other varieties of dry red chilis. If you are using Kashmiri red chilis, omit the chili powder from the recipe. Before you use the chilies, lightly toast them in a hot pan until they are aromatic, then grind them into a fine powder in a clean, dry coffee grinder.

RECIPE COURTESY: https://www.thespruceeats.com/tandoori-masala-spice-mix-1957591

HOMEMADE SPICE RECIPE FOR MEAT AND VEGETABLES

INGREDIENTS
1 TBLSP mild chilli powder
2 TBLSP ground filter coffee
2 TBLSP brown sugar
1 TBLSP ground coriander seeds
2 tsp dried oregano
2 tsp dried thyme
1½ tsp sea salt
1½ tsp coarsely ground black pepper

METHOD
Mix all the ingredients together. Brush meat or vegetables lightly with olive oil and sprinkle liberally with the rub before braaing. Store in an airtight container.

RECIPE: COURTESY: https://www.gardenandhome.co.za/recipes/braai/homemade-spice-rub/ 

 
HOMEMADE CAJUN SEASONING RECIPE
•1 tsp sea salt
•1 tsp garlic powder
•1 tsp smoked paprika
•1/2 tsp oregano
•1/2 tsp onion powder
•1/2 tsp thyme
•1/4 tsp black pepper
•1/4 tsp cayenne

MIX ALL INGREDIENTS TOGETHER AND STORE IN AN AIRTIGHT CONTAINER

COURTESY: https://realsimplegood.com/10-easy-homemade-spice-blends/