On Sun 25 Apr 1999, andy&shell <andy.shell@xxxxxxxxxx> wrote:
> I haven't tried to make proper Indian food before, and coming a bit
> unstuck, as the recipes say only ghee will do. How can I best adapt
> a recipe to fat free, when the initial instructions are to fry the
> various spices until they pop, etc. I don't want to use a fry light
> spray.
If the spices are whole, you can toast them in a dry frying pan rather
than frying in oil. Don't burn them, though; not all spices will pop
using this method. Mustard seeds will; cumin will burn before
popping. Just get them so the rawness is cooked out and they smell
nice.
For ground spices, if you mix them with just enough water to form a
stiff paste and leave for about 10 minutes to absorb the liquid, they
will cook happily in a very small amount of liquid, which allows you
to cook them without getting a "boiled" flavour but also without
burning.
Kake