wmartin@brl-vgr.ARPA (Will Martin ) (05/09/84)
Bob Suckling sent me the following item in response to my inquiry on roasting spices, and asked me to proofread, correct, and post it, so here it is: Date: Tue, 8 May 84 11:50:03 EDT From: Bob Suckling <bobs@BRL-VGR.ARPA> How to roast spices... I am not an an Indian, but when I was working/studying at the Univ. of Maryland, I have a friend that was and was a good cook (so said some other Indians there). A few times he asked me over for dinner, and I saw him make Vegy. soup, not like Mom did. Mostly there was little to no liquid in the soup, just enough to make the spices flow and to keep the soup from sticking. I do not know what went into the soup; there was mostly cabbage, carrots, tomatoes (are good, I use these) onions, and about any other thing handy. The spices I am not sure of -- there were ginger, turmeric, [end of line missing here -WM] When the soup was nearly done, he took a small crucible (actually it was a small metal half sphere) that sat nicely in the center of his gas burner. Over a low heat he added a tablespoon of oil to that a tablespoon of lentils (halves) and a tablespoon of mustard seed (whole). This was heated just below the boiling point of the oil (I watch this closely, some oils could burst into flame?). The mustard seeds will turn broun when they are done. At this point he broke up a long red cayenne (LRC) pepper or two and added this in big pieces (for removal at the table). The LRC peppers will burn very quickly and stink up the whole house, if thay are not watched closely. When the LRC peppers start to brown the crucible is poured into the soup, a quick mixing and serve over rice with yogurt added on top. (Bob S) *** End of item *** Will