I have chosen cumin seeds for the event Think Spice... think favourite as I use them regularly because of their flavour and medicinal value.
Cumin seeds can be used to season many dishes, as it draws out their natural sweetnesses. It is traditionally added to curries, enchiladas, tacos, and other Middle-Eastern, Indian, Cuban and Mexican-style foods. It can also be added to salsa to give it extra flavour. Cumin has also been used on meat in addition to other common seasonings. The spice is a familiar taste in Tex-Mex dishes and is extensively used in the cuisines of the Indian subcontinent.
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Splitted green grams-4 cups
Cumin seeds-1 tablespoon
Curry leaves-a few
Oil for deep fry
1. Soak the splitted green grams overnight and wash them properly until the skin gets removed.
2. Grind them into a coarse paste by adding salt, cumin seeds and a little bit of water. Do not make the batter loose.
3. Cut the green chillies into small pieces and add them to the batter along with the curry leaves.
4. Heat the oil in a kadai or frying pan and drop little portions of the batter using your fore fingers.
5. Fry them until they turn brown and transfer them onto a paper towel. Serve them hot with your favourite chutney.