TANDOORI MASALA

Makes about 2⁄3 cup

Traditionally, tandoori masala is an Indian spice blend of whole spices ground fine to form a mixture that can be used, along with yogurt and lemon juice, to make a marinade for paneer or meats. This is my shortcut recipe, using only cumin, coriander and fennel as whole seeds; the rest as ground spices, readily available at any store.

• 1 tablespoon cumin seeds

• 1 tablespoon coriander seeds

• 2 teaspoons fennel seeds

• 1 tablespoon + 2 teaspoons garam masala

• 1 tablespoon Kashmiri red chile powder

• 1 teaspoon red chile powder (optional, if you like it a bit spicy)

• 1 tablespoon + 1 teaspoon smoked paprika

• 2 teaspoons ground turmeric

• 2 teaspoons garlic powder

• 2 teaspoons ground ginger

• 3 teaspoons chaat masala

• 1 heaping tablespoon dried fenugreek

Instructions: In a small skillet, on medium heat, add the cumin, coriander and fennel seeds. Stir occasionally for up to 3 to 4 minutes. You will get a whiff of the toasted spices.

Turn off the stove and let the spices cool completely.

In a blender on high speed, add the toasted seeds and all the remaining ingredients and blend to a powder.

Store in an airtight glass jar, in a cool place, for up to six months.

Tandoori Brussels Sprouts are coated in home-made Tandoori Masala and roasted, above, for a nutty and sweet flavor.