Monday, 4 May 2015

Roasted Cumin(Jeera) Seed Powder

Cumin(Jeera) seed is a staple in Indian food. Roasted cumin seed powder is one of those things a kitchen should never be without. It is roasted and ground and sprinkled over raitas, salads, parathas and chaats.You can get roasted ground cumin powder in the market but it does not hold the flavor of fresh roasted cumin powder made at home. Roasted cumin powder lasts for weeks but it tastes most aromatic when it is fresh. I usually prepare this in small batches and finish it off within ten days. It’s not available in local grocery store and making toasted/roasted cumin seeds at home is super easy. Here is a quick way you can make roasted cumin powder

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Prep time

Cook time

Storage days

Nil

10 mins

10 days

 

Cuisine: North Indian

Recipe Type: Masala powders

 

Ingredients

 

 

Method

Place the seeds in a skillet and roast over a low-medium flame. Don’t forget to keep constantly stirring/tossing, till the seeds are nicely browned and start to crackle and splutter. Take it off the heat and cool it down. Using a pestle or mortor, simply pound it. Again, the powder will be a little coarse. This is a good thing; the texture makes the flavor pop! Store in an airtight jar.

Served with

Drinks like Aam ka Panna and Jaljeera.

 

 

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Notes

The cumin powder that is commercially available is usually of un-roasted cumin.

For the roasted version, it's best to make it in small batches since the aroma dissipates over time.

4 comments:

  1. Nice back to basic recipe Shoba..

    ReplyDelete
  2. Useful kitchen basic recipe !

    ReplyDelete
  3. very useful post!! especially for beginners!!

    ReplyDelete
  4. Useful post n Helpful fr begginers

    ReplyDelete

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