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__Dry-Roasting Spices |
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Print this Recipe (Sookha Bhunna Masalae) 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 spice: cumin, black peppercorns, coriander, fennel, sesame, and mustard seeds All spices can be dry-roasted but the most popular ones are cumin, black peppercorns, coriander, fennel, sesame, and mustard seeds. This is how--place 1/2 cup of any one type of whole seeds in a small, cast-iron skilled, saucepan or tava and roast over medium heat, stirring and shaking the pan, until a highly fragrant smoke arises and the seeds are a few shades darker, about 2 minutes. Remove from the heat and let cool. With a rolling pin, the back of a large spoon, or in a mortar and pestle, crush them until coarsely ground. Or, grind them finely in a spice or coffee grinder. Store in an airtight container in a cool, dark place, about 1 month at room temperature or about 6 months in the refrigerator. Roasted black peppercorns can be transferred to a pepper mill to grind fresh for every use. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
02- The Indian Philosophy of Food and Menu Planning 03- Menus 04- Helpful Hints __Curry Powders 05- Spices and Herbs Guide __Sprouted Beans vs. Bean Sprouts __Masala Pastes __Indian Pickles __Fritters __Frying Fritters __Steamed Fermented Rice Cakes __Savory Bean and Rice Cakes __Kabaabs __Grilling Marinades __Rasams __Dry-Roasting Spices __Dry-Roasting Nuts and Seeds __Dry-Roasting Flours __Boondi 07- Indian Cooking Glossary 08- Mail and Internet Sources __Roasting and Grilling Vegetables, Bell Peppers __Roasting and Grilling Vegetables, Eggplant __Clarified Butter and Indian Clarified Butter __Sonth Chutneys __Pastry Crackers and Puff Pastries __Stuffed Fried Pastries __Savory Croquettes and Dumplings __Potato Patties __Fresh Chopped Salads __Green Salads __Eggplant __Okra __Paneer Substitutes 06- Types of Beans, Peas, and Lentils __To Cook Dried Beans, Lentils, and Peas __South Indian Sambar __Eggs __Scrambled Eggs __Fish and Shellfish __Meat __Chicken __Buying Leg of Lamb __Crepes and Pancakes __Teas __Yogurt Drinks __Halva __Milk-Based Puddings __Prasaad Offerings __About Rabdi and Khoa __Custards and Mouses __Indian Ice Cream __Indian Ice Cream Desserts __Milk Fudge __Storing and Freezing Indian Breads __Working with Whole Wheat Dough __Stuffings for Parantha Breads 09- About the Author __Roti __Baati Rolls __Spice Blends __Special Grain and Lentil Dishes __Flavored Deep-Fried Puffed Breads __Layered Rice Dishes __Puffed Deep-Fried Breads __Griddle-Fried Breads __Basic Parantha Breads __To Make a Layered Triangle Paranthas __To Make a Layered Square Paranthas __To Make a Layered Circle |
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