Powdering cumin seeds and fennel seeds.
Cumin and fennel are spices that have been used in cooking from old ages. They are mostly used as seeds in curries, stews and soups. They are tempered in oil to release the fragrance and enhance the flavour and aroma.You can also use these without tempering in oil. Sometimes we use cumin at the end of cooking as seeds or ground. In dhal curry cumin is ground with pepper corns and added at the end to release the aroma.
These seeds are dry roasted and powdered to be used in rolls,cutlets, dips and savoury dishes. Powder form is used in small quantities.
Today I am going to write how to roast and powder cumin seeds and fennel seeds.
You can read about cumin seeds
https://simplycookingandhealth.blogspot.com/2018/09/powdering-cumin-seeds-and-fennel-seeds.html
and
fennel seeds in my other articles.
https://simplycookingandhealth.blogspot.com/2018/09/fennel-seeds.html
Preparation time:5 minutes
Cooking time: 10 minutes
Ingredients
100 grams Cumin seeds
Ingredients:
100 grams cumin seeds
Preparation
Clean the residues in cumin seeds. Don’t wash. If you wash you must dry in the sun. It will take 3 to 4 days.
Method
Heat a pan or wok bring to slow fire put the cumin seeds and roast.
Keep stirring.
You will see that it get roasted and crispy.
Don’t wait it turns dark.
Remove and cool.
Use a coffee grinder and grind it to powder.
Cool and store in a bottle.
If you don't use often refrigerate.
It is aromatic and can be used in curries, soups, stews, rolls , dips and cutlets. Roasting enhances the flavour.
Fennel seeds
Preparation time:5 minutes
Cooking time: 10 minutes
Ingredients
100 grams fennel seeds
Preparation
Clean the residues in cumin seeds. Don’t wash. If you wash you must dry in the sun. It will take 3 to 4 days. You have fennel seeds in brown colour too.
Method
Heat a pan or wok bring to slow fire put the fennel seeds and roast.
Keep stirring.
You will see that it gets roasted and crispy.
Don’t wait it turs dark.
Remove and cool.
Use a coffee grinder and grind it to powder.
Cool and store in a bottle.
If you don't use often refrigerate.
It is aromatic and can be used in curries, soups, stews, rolls and cutlets. It is mainly used at the end of cooking chicken curry, mutton curry, beef curry egg curry and potato curry and covered with the lid because the aromatic flavour linger in the curries. Roasting enhances the flavour.
Variation
Curry leaves can be added when roasting fennel seeds. Wash and wipe the curry leaves, Heat the same pan after removing the roasted fennel seeds. Roast curry leaves in very slow fire and mix to the fennel seeds.
Roast curry leaves in very slow fire and mix to the fennel seeds.Grind together and get the powder.
Cool and store in the refrigerator as we won’t use often as cumin powder.
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Roasted cumin and fennel powder |
These seeds are dry roasted and powdered to be used in rolls,cutlets, dips and savoury dishes. Powder form is used in small quantities.
Today I am going to write how to roast and powder cumin seeds and fennel seeds.
You can read about cumin seeds
https://simplycookingandhealth.blogspot.com/2018/09/powdering-cumin-seeds-and-fennel-seeds.html
and
fennel seeds in my other articles.
https://simplycookingandhealth.blogspot.com/2018/09/fennel-seeds.html
Recipe summary
For
Powdering cumin seeds and fennel seeds.
Cumin seeds
Preparation time:5 minutes
Cooking time: 10 minutes
Preparation
Don’t wash.. Clean the residues in cumin seeds.
Method
1.Heat a pan or wok bring to slow fire.
2. Add 100 grams cumin seeds and roast, stirring constantly.
3. You will see that it get roasted and crispy.
4. Don’t wait it turns dark.
5. Remove and cool.
6. Use a coffee grinder and grind it to powder.
7. Cool and store in a bottle.
If you don't use often refrigerate.
It is aromatic and can be used in curries, soups, stews, rolls, dips and cutlets.
Fennel seeds
Preparation time:5 minutes
Cooking time: 10 minutes
Preparation
Don’t wash. Clean the residues in cumin seeds.
Method
1. Heat a pan or wok bring to slow fire .
2. put 100 grams fennel seeds and roast, stirring constantly.
3. You will see that it gets roasted and crispy.
4. Don’t wait it turns dark.
5. Remove and cool.
6. Use a coffee grinder and grind it to powder.
7. Cool and store in a bottle.
8. If you don't use often refrigerate.
It is aromatic and can be used in curries, soups, stews, rolls and cutlets. It is mainly used at the end of cooking chicken curry, mutton curry, beef curry, egg curry and potato curry and covered with the lid because the aromatic flavour linger in the curries.
Variation
Curry leaves can be added when roasting fennel seeds.
Wash and wipe the curry leaves.
Heat the same pan after removing the roasted fennel seeds.
Roast curry leaves in very slow fire and mix to the fennel seeds. Grind together and get the powder.
Cool and store in the refrigerator as we won’t use often as cumin powder.
Powdering cumin seeds and fennel seeds. is ready.
For
Powdering cumin seeds and fennel seeds.
Cumin seeds
Preparation time:5 minutes
Cooking time: 10 minutes
Preparation
Don’t wash.. Clean the residues in cumin seeds.
Method
1.Heat a pan or wok bring to slow fire.
2. Add 100 grams cumin seeds and roast, stirring constantly.
3. You will see that it get roasted and crispy.
4. Don’t wait it turns dark.
5. Remove and cool.
6. Use a coffee grinder and grind it to powder.
7. Cool and store in a bottle.
If you don't use often refrigerate.
It is aromatic and can be used in curries, soups, stews, rolls, dips and cutlets.
Fennel seeds
Cooking time: 10 minutes
Preparation
Don’t wash. Clean the residues in cumin seeds.
Method
1. Heat a pan or wok bring to slow fire .
2. put 100 grams fennel seeds and roast, stirring constantly.
3. You will see that it gets roasted and crispy.
4. Don’t wait it turns dark.
5. Remove and cool.
6. Use a coffee grinder and grind it to powder.
7. Cool and store in a bottle.
8. If you don't use often refrigerate.
It is aromatic and can be used in curries, soups, stews, rolls and cutlets. It is mainly used at the end of cooking chicken curry, mutton curry, beef curry, egg curry and potato curry and covered with the lid because the aromatic flavour linger in the curries.
Roasted cumin and fennel powder |
Curry leaves can be added when roasting fennel seeds.
Wash and wipe the curry leaves.
Heat the same pan after removing the roasted fennel seeds.
Roast curry leaves in very slow fire and mix to the fennel seeds. Grind together and get the powder.
Cool and store in the refrigerator as we won’t use often as cumin powder.
Recipe follows in detail with pictures.
Cumin seedsPreparation time:5 minutes
Cooking time: 10 minutes
Ingredients
100 grams Cumin seeds
Ingredients:
100 grams cumin seeds
Preparation
Clean the residues in cumin seeds. Don’t wash. If you wash you must dry in the sun. It will take 3 to 4 days.
Method
Heat a pan or wok bring to slow fire put the cumin seeds and roast.
Keep stirring.
Roasted cumin seeds |
Don’t wait it turns dark.
Remove and cool.
Use a coffee grinder and grind it to powder.
Cool and store in a bottle.
If you don't use often refrigerate.
It is aromatic and can be used in curries, soups, stews, rolls , dips and cutlets. Roasting enhances the flavour.
Roasted cumin powder |
Fennel seeds
Preparation time:5 minutes
Cooking time: 10 minutes
Ingredients
100 grams fennel seeds
Fennel seeds |
Preparation
Clean the residues in cumin seeds. Don’t wash. If you wash you must dry in the sun. It will take 3 to 4 days. You have fennel seeds in brown colour too.
Method
Heat a pan or wok bring to slow fire put the fennel seeds and roast.
Keep stirring.
Roasted fennel seeds |
You will see that it gets roasted and crispy.
Don’t wait it turs dark.
Remove and cool.
Use a coffee grinder and grind it to powder.
Cool and store in a bottle.
If you don't use often refrigerate.
It is aromatic and can be used in curries, soups, stews, rolls and cutlets. It is mainly used at the end of cooking chicken curry, mutton curry, beef curry egg curry and potato curry and covered with the lid because the aromatic flavour linger in the curries. Roasting enhances the flavour.
Roasted fennel powder |
Variation
Curry leaves can be added when roasting fennel seeds. Wash and wipe the curry leaves, Heat the same pan after removing the roasted fennel seeds. Roast curry leaves in very slow fire and mix to the fennel seeds.
Roasting curry leaves |
Roasted curry leaves |
Roast curry leaves in very slow fire and mix to the fennel seeds.Grind together and get the powder.
Roasted fennel powder with curry leaves |
https://simplycookingandhealth.blogspot.com/2016/11/easy-and-mild-red-lentils-with-green-di.html |
Adding the fried green, pepper and cumin |
Quick stir Fried delicious sausages with pepper and roasted cumin https://simplycookingandhealth.blogspot.com/2018/09/quick-stir-fried-delicious-sausages.html |
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