Tandoori Masala ( तंदुरी मसाला )

 Usually we get readymade tandoori masala which is made of dry spices . But I prefer making tandoori masala with ginger garlic and freeze it . This tastes amazing and is really very convenient when is very less time we want something really delicious . This masala comes handy at such times and in just minutes you can make mouth watering kababs , tandoori or tikka with chicken , paneer , mushrooms and the list is just never ending . 

Ingredients

3 tbsp - coriander seeds
1 tbsp - cumin seeds
10/12 - cloves
8/10 - cardamoms
1 1/2 inch - cinammon
half - nutmeg
1 tsp - ajwain
1/2 tsp - pepper
2 inch - ginger ( grated )
15/20 - garlic flakes
2 tbsp - chilly powder

Method

Dry roast all the spices separately in a pan till a nice aroma comes .

While still warm grind in the mixer adding grated ginger , garlic and chilly powder .

Don't add water at all .

Fill the masala in a air tight glass bottle and store in fridge .

This masala can be used for 3/4 months if kept in fridge .

Mathari ( मठरी )

Made this lovely savory snack for Diwali this year . Known as Nimki , Namakpare , Mathri and many other names this snack will definitely become a sure shot addition to your Diwali snacks list . 

Ingredients 

3 cups - maida ( all purpose flour )

12 tsp - oil 

3 tsp - ajwain ( can also use cumin or kalounji i.e onion seeds ) 

3 tsp - rice flour 

3 tsp - ghee 

salt according to taste 

oil for frying 

Method 

First in a bowl mix the ghee and rice flour very well and keep aside . 

This paste has to be applied of rolled matharis . 

Now in another vessel take maida and add oil to it . 

Rub the flour well with fingers till it becomes crumbly and when you try to mould it with your fist it holds the shape . 

Now add crushed ajwain , cumin or kalounji and make a dough with cold water . 

The dough should not be very hard or very soft . 

Now make 3 balls of this dough and roll very thin on kitchen platform with a rolling pin . 

Apply little paste on the rolled portion and again make a tight roll . 

Cut this roll into small balls . 

Press each ball and again roll a small puri . 

Again apply the paste on rolled puri . 

Now four fold this puri and prick it with a fork . 

Pricking prevents the puris from puffing up while frying . 

Made all folded puris and keep ready . 

Head oil in the kadhai and deep fry the matharis till crisp and golden . 

When completerly cold store in airtight container .