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__Dry-Roasting Nuts and Seeds |
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(Sookha Bhunna Maevae)
Dry-roasting (sookha bhunna) specifically for dry spices, herbs, nuts, dals (legumes), and selected flours is done by browning them in a skillet, without adding any cooking fat or liquid. This process cooks out the raw smell that untreated spices tend to have and intensifies the flavors by heating the essential oils.
1/2 cup whole, sliced, or slivered nuts
Starting with 1/2 cup whole, sliced, or slivered nuts, place them in a small, cast-iron skillet or saucepan and roast over medium heat, stirring and shaking the pan until golden (do not brown), about 2 minutes. Remove from the heat and let cool. Use immediately or store in an airtight container in a cool, dark place, about 1 week at room temperature or about 1 month in the refrigerator. It is better not to roast different types of nuts and seeds together or some with darken and burn before others are roasted, but if you need to roast together for convenience, try to roast pieces of the same size at the same time and watch closely for the proper color and aroma.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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