Homemade Tandoori Tikka Masala Recipe By Food Fusion скачать в хорошем качестве

Homemade Tandoori Tikka Masala Recipe By Food Fusion

Homemade Tandoori Tikka Masala with well balanced spices brings the best taste and aroma in your tikka dishes. #HappyCookingToyou Written Recipe: http://bit.ly/330M3aH Visit Our Website: https://www.foodfusion.com Download iOS & Android app: https://www.foodfusion.com/app Facebook:   / foodfusionpk   Instagram:   / foodfusionpk   Twitter:   / foodfusionpk   Also Follow ‪@HealthyFoodFusion‬ & ‪@FoodFusionKids‬ for healthy food & kids special recipes. Tandoori Tikka Masala Recipe in English: Ingredients: -Hari elaichi (Green cardamom) 10-12 -Badi elaichi (Black cardamom) 2 -Darchini (Cinnamon sticks) 3-4 -Laung (Cloves) 6-7 -Sabut dhania (Coriander seeds) 2 & ½ tbs -Zeera (Cumin seeds) 1 & ½ tbs -Javatri (Mace) 1 piece -Baadiyan ka phool (Star anise) 1 -Sonth (Dried ginger) 2 pieces -Sabut kali mirch (Black peppercorns) 12-13 -Namak (Salt) 1 & ½ tbs or to taste -Haldee powder (Turmeric powder) 1 tsp -Lal mirch powder (Red chili powder) 1 tbs -Kashmiri lal mirch (Kashmiri red chilli) powder 1 tbs -Tarti (Citric acid) ½ tsp -Zarda ka rang (Yellow food color) ½ tsp Directions: -In frying pan,add green cardamom,black cardamom,cinnamon sticks,cloves and dry roast for 30 seconds. -Add coriander seeds,zeera and dry roast until fragrant. -Let it cool down. -In spice mixer,add roasted spices,mace,star anise,dried ginger,black peppercorns and grind to make a fine powder. -Add salt,turmeric powder,red chili powder,Kashmiri red chili powder,citric acid,yellow food color and grind again. -Strain with the help of the strainer. -Can be stored in air tight container for up to 6 months (yields 90 gms for 2 kg tikka). Recipe in Urdu: Ajza: -Hari elaichi (Green cardamom) 10-12 -Badi elaichi (Black cardamom) 2 -Darchini (Cinnamon sticks) 3-4 -Laung (Cloves) 6-7 -Sabut dhania (Coriander seeds) 2 & ½ tbs -Zeera (Cumin seeds) 1 & ½ tbs -Javatri (Mace) 1 piece -Baadiyan ka phool (Star anise) 1 -Sonth (Dried ginger) 2 pieces -Sabut kali mirch (Black peppercorns) 12-13 -Namak (Salt) 1 & ½ tbs or to taste -Haldee powder (Turmeric powder) 1 tsp -Lal mirch powder (Red chili powder) 1 tbs -Kashmiri lal mirch (Kashmiri red chilli) powder 1 tbs -Tarti (Citric acid) ½ tsp -Zarda ka rang (Yellow food color) ½ tsp Directions: -Frying pan mein hari elaichi,badi elaichi,darchini aur laung dal dein aur 30 seconds kliya dry roast ker lein. -Sabut dhania aur zeera dal dein aur khushbu anay tak dry roast ker lein. -Thanda ker lein. -Spice mixer mein roasted spices,javatri,badiyan ka phool,sonth aur sabut kali mirch dal dein aur grind ker ka powder tayyar ker lein. -Namak,haldee powder,lal mirch powder,Kashmiri lal mirch powder,tatri aur zarda ka rang dal ker dubara grind ker lein. -Strainer ki madad sa strain ker lein. -6 months tak air tight jar mein dal ker store ker saktay han (yields 90 gms for 2 kg tikka).