Monday, 23 September 2013

How To Make Good Jeera Powder(Cumin Powder)



Jeera Powder
Jeera (Cumin ) is a very useful condiment. It has tremendous medicinal values, which is  why in India cumin seeds are used in almost every dish for seasoning. Cumin powder when added to chas (Butter milk) it enhances the taste, flavor and the digestive property of chas. Cumin powder is used in Dahi vada and many other chaat in North India. The taste and flavor of cumin powder is lost if it becomes old. Spices powder made at home is pure, fresh therefore retains the flavor, taste and aroma. I prefer making my own spices powder and keep them for a month or so by the time they finish off. I do value the importance of unadulterated food items.
Preparation Time: 20-25 minutes
Servings: 100 gm. Powder
Ingredients Required For making Cumin Powder:
  • 100 gm. Cumin seeds
  • 2-3 Kashmiri mirch
  • 1 Tea spoon Crystal salt / Powder salt
Directions For Making Jeera (Cumin) Powder:
  • Clean cumin seeds.
Cumin Seeds
  • Remove the seeds from red chilies
  • Heat a thick bottom wok and roast cumin seeds and red chilies on low flame with continuous stirring till seeds are light brown in color.Cumin seeds will start spluttering. (Very light Brown color)
  • Cool the roasted cumin seeds and chilies.


Roasted Cumin Seeds
  • Add salt and grind to fine powder.
  • While grinding the oil of cumin seeds is leeched (Comes out) due to this the powder starts sticking at the bottom of grinder / Mixer pan, switch off the grinder and with the help of a spatula / spoon scrape the powder off the bottom of the pan and turn it upside down and grind again.
  • Repeat till fine powder is formed.
  • Sieve and keep the fine powder separate in a airtight container.
  • Do not throw the small solid particles left after sieving. They can be made to paste with onion and garlic and can be used to make gravy for vegetables/ chole / rajma/ chicken / mutton.
Tips:
  • Salt and chilies are added to ensure cumin powder to be fine. So taste the chilies before adding, they should not be too hot.
  • Do not roast the cumin seeds too dark in color this will cause the essential oil of cumin seeds which give flavor and taste to evaporate, thus making the powder with less aroma and bad taste.
  •  Roast the cumin seeds always on low flame with continuous stirring.

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