Dry Roasting : This term is used to describe the process of heating spices on medium high heat in a shallow frying pan without any oil. This dry sautéing is done until the natural oils in the spices start emitting their natural aroma and the spice is lightly toasted. Individual spices are lightly toasted this way before they are ground so as to extract the maximum flavor from the spice.
This process works very well to rejuvenate the old spices sitting in your cupboards. Dry roasting them will bring out their flavors.
Dry roast the cumin seeds for a few minutes until you start getting a wonderful aroma.Cool and grind to a coarse consistency. In a blender blend all the ingredients. Top it up with a dollop of yogurt. Serve chilled.
MANGO LASSI
1 cup plain yogurt
1/2 cup mango pulp (fresh or canned)
1 cup crushed ice
3 table spoons sugar / Use sugar substitute if desired
Blend all of the above. Add a little water if the consistency is too thick.Juice them in juicer, Keep refrigerated.
PINEAPPLE LASSI
1 cup ripe, fresh pineapple (peeled and diced)
125 ml/1/2 cup plain, natural yoghurt
125 ml/1/2 cup water
2 tbsp sugar
cup ice cubes
This process works very well to rejuvenate the old spices sitting in your cupboards. Dry roasting them will bring out their flavors.
Dry roast the cumin seeds for a few minutes until you start getting a wonderful aroma.Cool and grind to a coarse consistency. In a blender blend all the ingredients. Top it up with a dollop of yogurt. Serve chilled.
MANGO LASSI
1 cup plain yogurt
1/2 cup mango pulp (fresh or canned)
1 cup crushed ice
3 table spoons sugar / Use sugar substitute if desired
Blend all of the above. Add a little water if the consistency is too thick.Juice them in juicer, Keep refrigerated.
PINEAPPLE LASSI
1 cup ripe, fresh pineapple (peeled and diced)
125 ml/1/2 cup plain, natural yoghurt
125 ml/1/2 cup water
2 tbsp sugar
cup ice cubes
