The Green Chutney

Roasted ground Cumin

June 4, 2012 by Mimi in with 0 Comments

Cumin seeds give different flavor when roasted. This powder generally is a part of kitchen essensials in an Indian Household. This is avery simple process. We did not have Grinders when i ws grwoing up- we used the stone Mortar and pestle to grind seeds if needed in small quanitties.

Thaks  to the modern gadgets-making roasted and ground powder is easy.

I roast it in a skillet-no oil needed. Heat the skillet on medium heat and add the seeds-stir occassionally- this process takes onlky minutes so watchful eyes are important. The seeds will start turning brown and  you can smell the aroma. OWhen the color of the seeds beccome slightlt lighter then coco, turn off heat and remove the seeds in a bowl. Keeping them in hot skillet may burn the seeds. Grind them in a coffee grinder to corse not fine- you can store iit in spice jar.

This powder is used in raitaas, on Lassi, Kachumber etc.

 

 

 

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Welcome to TheGreenChutney.com

Welcome to thegreenchutney.com
Each Recipe is passionately created in my own kitchen with my own ideas and ingredients, Some recipes are adopted, some are from friends and Family. I have added some packaged items for convenience. These recipes are simple, colorful, palatable, and ideal for today's busy lifestyle. All the recipes are Vegetarian and some are Vegan. Some recipes are Indian, some are of mixed culture and some dishes are fusion. Hope you enjoy them.
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