FoodBanter.com - View Single Post - Tried my hand at a sweet potato and squash soup today. Cooked really quickly.

Elder

In article >,
says...
> Hm. I don't personally buy Masala mixes but there are 3 or 4 different
> ones taking up space in the spice cabinet right now that dad brought
> with him when he moved back in with me.
>
Garam Masala is a recognised indian spice mix, rather than a branded
mix. I only buy that or Tandoori masala. Garam masala is just another
spice but Tandoori Masala is a good seperate that is used on it's own.

I've added Tandoori Masala to the egg mix when making french toast and
it worked quite well.
Also, mixed with yoghurt and coating food for grilling or roasting.
Works well with Sea Bass fillets.

I also have sort of dry Biriani that I make.

Boil normal white long grain rice until cooked then drain/rinse and
allow to cool.
Fry a chopped onion until soft and then throw in ground/minced beef. Add
1-2 Tablespoons of the Tandoori Masala and fry off the spices.
Once you are sure the meat is cooked, add the rice to the meat and stir
through until the re colour is spread through the rice. Add a small tin
of petit pois or garden peas(drained) and a chopped small handfull of
coriandor. Warm the peas through then serve. Dry but full loverly
flavours.
--
Carl Robson
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