Sentences with phrase «add cumin seeds»

Add the cumin seeds and pulse everything together until finely ground.

Add the cumin seeds and chili flakes and cook for 1 minute, or until they start to jump around the pan and smell toasty.

Tilt the pan to pool the oil and carefully add the cumin seeds; cover immediately to avoid splattering.

Add cumin seeds.

Once melted, add the cumin seeds and toast 1 - 2 minutes, until fragrant.

You need a few spices, fresh lemon juice, and a splash of vegetable oil, to which you add those cumin seeds.

This is our base material ready, now either add Dates / Almonds and make Kheer or add cumin seeds and garlic and make a tasty soup.

2) Heat the oil on a non-stick pan and then add the cumin seeds, turmeric, mustard seeds, bay leaf and chilies and allow the seeds to crackle before adding in the onions 3) fry the onions for a couple of minutes, until they have softened.

Heat oil in a pan, add cumin seeds, curry leaves, onion, green chilies and cook until onion becomes soft.

Heat the remaining 1 tsp of oil and add the cumin seeds.

Once the onions are tender add the cumin seeds and cook for 30 more seconds.

After about 30 seconds, create a well in the center of the pan (move the mixture to the sides) and add the cumin seeds to the empty area.

Add the cumin seeds to a small skillet over medium - high heat.

Heat the oil in a large saucepan over medium heat until shimmering, add the cumin seeds and garlic and cook until the seeds are aromatic and the garlic is lightly toasted, about 30 seconds to 1 minute.

When oil gets hot add the cumin seeds, green cardamom, cinnamon stick, green peas, rice, salt, and 3 cups of water.

Add the cumin seeds and fry until fragrant, stirring frequently.

Add the cumin seeds and cook a couple of minutes until onions are golden and cumin is toasted.

Add the cumin seeds and pound until ground, then transfer to a bowl and add the paprika, tahini, lemon juice and olive oil.

In a large skillet add oil until melted, add cumin seeds and mustard seeds and cook until the start to literally pop.

Add the cumin seeds and cook until they turn a shade darker and become fragrant, about 4 minutes.

Add the cumin seeds to the oil until they sizzle.

Add the cumin seeds and when they sputter, add the poppy seeds, peanuts, peppers and sugar (or jaggery).

Add the cumin seeds and fry for a couple of minutes, until browned and fragrant.

Cook for 2 to 3 minutes, or until the onion is soft and then add the cumin seeds, mustard seeds, and curry leaves and toast for 10 seconds.

When hot, add cumin seeds and let sizzle for a few seconds.

Heat oil, add cumin seeds, fennel seeds and bay leaf, when jeera and fennel sizzles, add chopped onion and saute till it turns transparent.

Add cumin seeds and toast until fragrant (around 1 min).

Heat the oil in a pan, add the cumin seeds.

Add the cumin seeds and fry for another minute or two.

Add cumin seeds and let them to turn gold.

Add cumin seeds, cinnamon, cloves, black pepper corns, bay leaf to the hot ghee.

Heat the oil in the pan add cumin seeds as they change the color saute the onion.

Heat the ghee in a pan add cumin seeds let them crackle then add garlic, onion fry until golden add broken whole red chili and switch off the flame quickly, reserve some tadka for garnish.

Heat the ghee in a pan add cumin seeds as they change the color add chopped green chili and soaked dal stir and mix.

Heat oil in a skillet / wok and add cumin seeds.

Add the cumin seeds and fry until they darken slightly in colour and release their aroma — about 30 seconds.

Heat oil, add cumin seeds, when it sizzles, add finely chopped onions and fry till they turn slightly brown.

Add the cumin seeds, mustard seeds, cardamom and asafoetida and cook for 2 minutes.

Add some cumin seeds, coriander, salt and pepper.

Add the cumin seeds and black pepper corns.

Warm the oil over medium heat in a medium pot, add cumin seeds and toast for 1 - 2 minutes, until fragrant.

When a drop of water sizzles upon hitting the pan, reduce the heat to medium - low and add the cumin seeds.

In a large skillet melt fat and add onion, ginger and garlic to simmer, when onions are translucent add cumin seeds and garam masala, let this cook together for a few minutes on med.

Add cumin seeds, then gradually add sugar, then lime juice, tossing constantly to coat seeds with melted sugar and juice.

Increase the heat and add the cumin seeds, ginger and garlic.

Heat oil in a pressure cooker or any heavy bottom vessel and add cumin seeds, cloves, cardamon, asafetida powder, green chilly and sliced onion in it.

I did not have turkey leftover so I grill 3 chicken thighs, put anise seed instead of the whole star, also added cumin seed because I only had one Tbsp of coriander.

Toast coriander seeds in a dry small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds, until fragrant, about 2 minutes.

Meanwhile, toast coriander seeds in a dry small skillet over medium heat, swirling often and adding cumin seeds during the last 30 seconds, until fragrant, about 2 minutes.

I also added some cumin seeds to the yogurt.