"Jude" > wrote in message
ups.com...
> Robibnikoff wrote:
> > "sd" > wrote in message
> > ...
> > > In article . com>,
> > > "Jude" > wrote:
> > >
> > >> I;ve been told to always cook the spices seperately in a dry skillet
> > >> before adding them. Does it work to just dump in the cumin,
coriander,
> > >> etc with the rest of the ingredients??

Only cook whole spices; the actual seeds. Never fry powdered spices. They'll
just burn. Put them in once the veggies are simmering.

> > >
> > > It works the way any other recipe substitution works: if you like
> > > the taste, then it's okay (though maybe not authentic).
> > >
> > > I would, however, recommend toasting the spices the first time you
> > > make a recipe. Toasting really does change the flavor of a spice, as
> > > does crushing it before use (or toasting _and_ crushing it). I was
> > > given an object lesson in that from a native Indian cook.

Again, only cook or toast whole spices; the actual seeds. Never toast
powdered spices
> >
> > I recommend toasting the spices as well. I recently made a
lentil/mushroom
> > dish where the spices were added into the water that the lentils were
cooked
> > it (and this was per the recipe). The dish ended up pretty much tasting
like
> > dirt.
> >
This doesn't always happen. Adding the cumin and ajwain (lovage) seeds to
the water when boiling up soya chunks works very well indeed. And for
curries, black eye peas, chick peas and mung beans work much better than the
ubiquitous lentil.
Nemo