Search Lobsterland

Thursday, February 12, 2009

Toasted Cumin

I got the book American Masala from the library. It's the one the San Francisco Chronicle got the Goan Style Curry recipe I've been playing with lately.

Several of the recipes call for toasted cumin, so I made some. Toasted it in the frying pan until they turned brown and started to smoke, shaking constantly.

Then I ran them through my seldom used coffee grinder. The book says they'll keep up to four months in an air tight container. I made a small batch because Gladware isn't all that air tight.

No comments: