Roasted cumin powder, also known as bhuna jeera powder has a lot of cullinary uses as well as it has medicinal uses with it’s amazing properties.
I have a range of spice powders in my fridge always. Since most of my everyday cooking is south Indian, I wont be using these everyday yet I need once in a while. The climatic condition and my storage at times never let these powder stay fresh, so I dedicate a rack in my fridge for these masala powders. I have shared a click of it in my Instagram stories a few years back.
One such powder which is very handy for me is this roasted cumin seeds powder/ bhuna jeera as it is commonly known among the north part of India.
Add a sprinkle to north Indian gravies towards the end for excellent flavour.
Sprinkle a little in the vatha kuzhambu before switching off.
Add in Bajji batter/ pakora batter.
Include in Aloo paratha stuffing.
I use mainly for digestion. Add a little to buttermilk or salted lassi to aid digestion.
Time needed: 20 minutes.
How to make roasted Cumin seeds powder:
- Measure Cumin seeds
Take 1/2 cup cumin seeds.
- Start roasting
Heat a pan and start dry roasting the cumin seeds.
- Keep stirring
Keep stirring to avoid burning of cumin seeds.
- Starts popping
Roast until the cumin seeds turns fragrant, here and there pops.
- Cool down
Spread in a plate for cooling down.
- Place in mixer
Place the cooled roasted cumin seeds in a dry mixer.
- Powder
Powder it finely. Wipe the sides once in between as there could be some in the side walls without getting ground.
- Cool down
There could be some heat developed while grinding, so cool down before storing.
- Quantity
You will get little more than the seeds in quantity.
Store in an airtight container and use it as needed.
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