In Indian dishes, frying whole cumin seeds (referred to in Indian cuisine as the tadka, the tempering of spices before preparing a dish) allows the flavor of cumin to infuse the cooking oil.
Cumin seeds are traditionally used in tempering and as a flavor-enhancing spice base for curries. Roasted cumin powder or bhuna jeera powder is added to dishes while cooking and also can be sprinkled over cooked dishes, raita, or over chaat before serving.
Nothing can beat homemade masalas, especially the flavors they impart when they are freshly blended. The homemade masalas have much more fragrant than the store-bought packets. I still remember that most of the time my Nanji and my Mom used to make masalas like garam masala, coriander powder, chai ka masala, even turmeric powder, and many more at home. Sprinkling a pinch of homemade masalas is enough for curries to give its characteristic flavor.
Bhuna Jeera Powder
How to make Roasted Cumin Powder at home ? | Bhuna Jeera Powder
Adding homemade cumin powder to your dishes would surely boost the flavors. It gives a nice intense aromatic flavor and taste to the food. To make cumin seeds to roasted ground cumin powder is a very easy one. It requires is a few simple steps and homemade cumin powder is ready for use. You can dry-roast cumin seeds by two methods – Pan roast or Microwave.
How to store Roasted Cumin Powder? You can make powder in one big batch to use in a month and store it. Best to store ground cumin in an airtight container in a cool dry place or in a refrigerator or in a freezer.
For grounded cumin powder to stay afresh, it has to be stored in a tightly sealed container. It will stay for about six months, while the seeds remain fresh for almost a year when keeping in a refrigerator. I always keep whole spices and grounded spices in the freezer section and sometimes in the refrigerator (non-freezer section). They always stay fresh.
How to make Roasted Cumin Powder ? Two Method – Pan and Microwave Method
Dry Roast – Pan Method : Heat the pan nicely and add cumin seeds, no need to roast for a long time. Toast 1 cup of cumin seeds in a dry skillet over medium heat for 2 or 4 minutes. Stir frequently and avoid burning as it can give a very off taste.
Then allow roasted cumin seeds to cool down completely then transfer to a dry grinder.
Make a fine powder. Store in an airtight container in a dry and cool place.
Dry Roast – Microwave Method
Yes, really – It’s a trick. Just in 5 minutes and it’s done. Add cumin seeds (1 cup) in a baking tray or microsafe plate.
Keep it in the middle rack of oven for 5 minutes.
Microwave them on high powder for 5 minutes. Check them every 60 seconds to make sure that they don’t get burned. Then allow roasted cumin seeds to cool down completely then transfer to a dry grinder. Make a fine powder. Store in an airtight container in a dry and cool place.
Categories: Tuesday Tips