Dry roast onion, garlic, and chiles until they "get a little bit of black caramelization and extra smokiness." Then add to dips, spreads, and blended soup bases that need a punch of depth.

While moisture is important for roasted chickpeas, you still need to dry them out as much as possible so that they crisp up ...

Preparation: Roasted makhana is made by dry roasting the seeds in a pan without any oil or with minimal ghee or olive oil for added flavour. They can be seasoned with spices like turmeric, black ...

But it will not be as crispy as other cooking methods. If desired, you can cut open the bag in the last 30 minutes to get better browning, Brown says. Just make sure the drippings don't spill out ...