Hi CA
When in doubt as to the meaning of a technical term in Indian cooking, my first point of reference is to my 1982 edition of Madhur Jaffrey's 'Illustrated Indian Cookery'!! About the 'Baghaar', she says:
"I do not know of this technique being used anywhere else in the world. Oil (or ghee) is heated until it is extremely hot, but not burning. Then spices, generally whole ones, or else chopped up garlic and ginger, are added to the oil. The seasonings immediately begin to swell, brown, pop, or otherwise change character. This seasoned oil, together with all the spices in it, is then poured over cooked foods such as pulses and vegetables or else uncooked foods are added to it and then sauteed or simmered. The seasonings that are most commonly used for baghaar include cumin seeds, black mustard seeds, fennel seeds, dried red chillies, cloves, cinnamon sticks. cardamom pods, bay leaves and black peppercorns as well as chopped up garlic and ginger. Hot oil transforms them all and gives them a new, more concentrated character. When the whole spices used are large, such as bay leaves, cinnamom sticks or even cloves and peppercorns, they are not meant to be eaten but are left to one side of the plate."
That seems to fall in nicely with the definitions given by both you and Spicey.
al.
Topic: What is the "Bargaar" (or "Bagaar") Technique used in Indian Cooking? ( 8,911 )