Coriander Cumin Powder

I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting.
- Andy Rooney 

 

  

I am used to typical South Indian kitchens. I grew up in one and I am a visitor to many. Mom usually cooked Kerala food and any North Indian style curry that was made definitely carried the South Indian touch. But I try my best to make the North Indian curries the way North Indians do. Does not work every time, though I am sure with the recipes available all over the web we can cook any cuisine we choose.

Nowadays, I try my best to stick to the recipe and not add my own touch. When I do, It is because I am in a hurry. Do not worry, the dish definitely does not reach here.

This spice powder is one of the many powders that intensifies the flavor. You can add this to most North Indian gravies or the vegetable dry fries. It can be used alone or in combination with the Garam Masala.

Ingredients: 

Coriander seeds  -  1 Cup
Cumin Seeds - 1/2 cup
Cinnamon - 1 inch piece ( Optional)

Method :

1. Pick the coriander seeds / Cumin seeds for any impurities. Keep in hot sun for an hour.
2. If drying in the sun does not work for you, then dry roast the above lightly in a pan till a nice aroma comes out. Do this on low flame and take care not to burn the spices.
3. Let it cool.
4. Grind to a fine powder and store in an air tight container.

Note :

1. Many people add cloves or other spices as ingredients too. I prefer keeping it simple. Just coriander and cumin are sufficient.