Simply Cooking and Health: Powdering cumin seeds and fennel seeds.

Powdering cumin seeds and fennel seeds.

Roasted cumin and fennel powder

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

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.

Roasted cumin and 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. 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.

Recipe follows in detail with pictures.

Cumin seeds

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.

Roasted cumin seeds

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.

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.