Free Recipe Roasted Cumin

Recipe Type: Free Recipes

Recipe Preparation: cook

Cooking Ingredients for Roasted Cumin Recipe

Raw cumin

Roasted Cumin Preparation

Most indians do not buy the stuff because it looses so much flavor (much like fresh ground pepper vs packaged ground pepper). instead, what i do is to buy raw cumin (ask them to sell you good quality zeera if you go to an indian store). to roast them, in a heavy skillet/frying pan, put in a handful (crushing them slightly by rubbing them between the palms of your two hands) and then over med-high heat roast them dry, shaking the skillet a lot, until they are dark brown in color (but not black, over roasting them will turn them black). use immediately as is. (ps: crushing the raw cumin is really important to bring out the nice flavor of cumin, try a side-by-side some time, and you”ll see what i mean. this tip is courtesy of our family cook in india, who likes to load everything he cooks with cumin). For some dishes, like raita (raita == slightly whipped yougurt + <favorite veges, like cukes, onions, tomatoes etc> + roasted cumin powder + salt + pepper) you need to powder it. what i do is to put the roasted cumin on my cutting board, and with a roller pin go over it, and they powder with almost no effort. bang: uunet!cadence!bammijwahar r. bammi domain: bammi@cadence.com GEnie:J.Bammi CIS: 71515,155 From the Fatfree Digest, Vol. 8, No. 43, June 4, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

Cooking Temperature:

Recipe Serves: 1

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