Guest guest Posted March 14, 2004 Report Share Posted March 14, 2004 > One devotee is asking how sambala is to be prepared providing it will > not increase raja guna in one's body. It is said that sambala is > increasing lust. He has been thinking it is enough not to overroast > sambala while cooking, but now he is in doubt. > > He says he has heard that not so many ISKCON cooks know how to deal > with sambala properly, Fenucreek One should note however that over-roasting or frying results in excessive bitter flavours. Great Vegetarian Dishes I: Glossary - Kurma dasa Since different spices take different times to brown, yet must finish all at once, a sense of timing is of paramount importance. For example, a recipe may call for cumin seeds, fenugreek seeds, grated fresh ginger, ground coriander, and powdered asafoetida. Since the cumin and fenugreek seeds both take about 30 seconds to brown, add them together to the hot ghee or oil first. Then ten seconds later, add the grated ginger, which takes about 20 seconds. The ground coriander takes about 5 seconds to brown, so toss it in 15 seconds later, and finally, add the asafoetida. And there you've got it! The Hare Krsna Book of Vegetarian Cooking - Adiraja dasa Recipes / Spices and Herbs / How to make masalas Fenugreek seeds have a slightly bitter flavor so don't exceed the recommended quantities, and avoid burning them, which makes them more bitter. The Hare Krsna Book of Vegetarian Cooking - Adiraja dasa methi Trigonella fenumgraecum Quote Link to comment Share on other sites More sharing options...
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