If there's an Indian market, they're almost sure to have it, or some kind of specialty grocer that caters to scratch cooking / baking... maybe even the regular old store depending on the ethnics of the area
Yeah, tandoori mix to me, it takes somethimg already dangerously addictive ('turds )
& punches it thru the roof ( absolute BBQ crack )
I've eaten 35 & 40 small ones done with this in an afternoon on numerous occasions.......
It's a bit variable as to the mixes you'll find, but a basic 1 to 1 to 1 Indian spice mix like this :
( Stolen from somebody here:
http://indian.food.com/recipe/tandoori-masala-spice-mix-333539Who stole it from somebody else...)
1 teaspoon garlic powder (Lasun)
1 teaspoon ground ginger (Adrak)
1 teaspoon ground cloves (Lavang)
1/2 teaspoon grated nutmeg (Jaiphal)
1 teaspoon mace (Javitri)
1 1/2 tablespoons ground cumin (Jeera)
2 tablespoons ground coriander (Dhania)
1 teaspoon ground fenugreek (Methi)
1 teaspoon ground cinnamon (Tuj or Dalchini)
1 teaspoon fresh ground black pepper (Kalimirchi)
1 teaspoon ground brown cardamom (Elaichi)
1 teaspoon red food coloring*
Directions:
1Mix all the above ingredients (without roasting them first) and push through a fine sieve.
2Store in an airtight container and close the lid tightly after use.
* I'll add that the red food coloring most times would just be sweet paprika
~~> Here's another, much simpler version:
( from here:
http://www.food.com/recipe/tandoori-spice-mix-225675 )
1 tablespoon minced ginger (frsh)
1 1/2 teaspoons coriander
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pumpkin pie spice
Directions:
Combine.
** I'll add that any mix will benefit from using feenugreek, that's what makes it turn the corner....
I just use a pre-mix made by Sharwood's, but I think they discontinued that particular mix awhile ago....
Other brand names to look for are "Rajah" & "Sun"
It will be next to the curry powder in the grocery...........
Maybe a Tablespoon or a bit more per block of cream cheese, softened
PS ~~~~~~>
Looked back up just as I posted & saw the habanerno statement....
You can always soak them, or if you get a ripper batch of jalepenos, in Sprite ( soda pop ) for a few hours to overnite & it will take a bunch of the heat out, like 75% or more of the heat factor, pat dry w/ paper towel & go ~~~>