Method: 1 In a frying pan, dry roast
the peppercorns, cardamom pods, clove and cinnamon stick, then lightly crush with a pestle and mortar.
For the garam masala: Dry roast
the spices over a medium-high heat until warm to the touch and fragrant, moving them around in the pan.
The evening menu looked tempting too, including dishes like beef bourguignon pie (PS12.80), dry roast
gilt head bream marinated in lime and ginger (PS14.50) and orchard fed belly pork (PS13.80).
In a small pan, dry roast
the coriander seeds, over a low heat, until they release their aromas.
a cup of barley in a pan to give it a nutty flavour and then add two finely sliced leeks and 100ml of white verjuice.
Ingredients * 11/2 cup quick cooking oats * 1/2 cup semolina * 21/2 cups yoghurt, whisked smooth * 1/2 cup water * 1/4 teaspoon fruit salt * 1 teaspoon mustard seeds * 1 teaspoon gram dal * 6-7 cashew nuts, broken * 2 green chillies * 10-12 curry leaves * 2 teaspoons ghee Preparation * Dry roast
the measured oats till aromatic and it slightly changes in colour.
Place a small frying pan over a low heat and dry roast
the rice flour until it turns light brown then turn out into a mixing bowl.
Method: Heat a small frying pan and dry roast
the coriander, cumin and cardamom seeds.
They want to see how these factors interact during the blanching and subsequent oil and dry roast
processing of the seeds.
To get the best flavour from them, dry roast
them, then grind in small quantities to a fine powder just before use.
Where possible, try to use whole spices and dry roast
them before grinding - this hasadramatic effect on the flavour and aromaby fully developing and enhancing their volatile oils.
it rather than lightly crush it for more flavour.