Sentences with phrase «toast cumin in»

Toast cumin in skillet over medium heat until fragrant, about 2 minutes.

Meanwhile, toast cumin in a small dry skillet over medium heat, stirring, until fragrant, 1 to 2 minutes.

Toast cumin in a dry small heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, about 1 minute.

Toast the cumin in a dry skillet for about 2 minutes.

Not exact matches

Toast the cardamom, cumin and coriander seeds in a dry pan over medium heat for a couple minutes, until fragrant.

Toast cumin, coriander, cardamom and cinnamon in a skillet over medium heat for 3 - 4 minutes.

In a frying pan sauté garlic, ginger and onions in coconut oil push to one side and toast cumin and coriander and turmeric for a couple of minutes, stirring consistentIn a frying pan sauté garlic, ginger and onions in coconut oil push to one side and toast cumin and coriander and turmeric for a couple of minutes, stirring consistentin coconut oil push to one side and toast cumin and coriander and turmeric for a couple of minutes, stirring consistently

In a blender add the chopped tomatillos, poblanos, serranos, onion, garlic, epazote leaves, parsley leaves, romaine lettuce, power baby greens, toasted anise seeds, toasted cumin, peppercorns, salt, 1 to 1 1/2 cups of chicken stock and a drizzle of extra virgin olive oil, and blend well for about 3 - 4 minutes until pureed.

If you are making a cooked dish, take a moment to toast the cumin before adding it in to the rest of the ingredients to enhance its flavor.

Toast cumin, peppercorns, allspice, coriander, and cardamom pods in the oven for approximately 7 - 9 minutes, or until spices are aromatic and just begin to brown.

Place the coriander and cumin seeds in a small, dry skillet set over a medium - low flame and toast until fragrant, shuffling the pan frequently, 2 - 3 minutes.

Toast the cumin and coriander seed along with the black peppercorns in a dry frying pan over a medium heat until they smell toasted — anything up to 5 minutes.

Toast the cumin and coriander seeds in a dry frying pan, grind and place in the mixing bowl.

Toast the cardamon, cumin, coriander, cinnamon, peppercorns, and fenugreek in a hot skillet, shaking constantly, for a couple of minutes, until they start to toast and gain aToast the cardamon, cumin, coriander, cinnamon, peppercorns, and fenugreek in a hot skillet, shaking constantly, for a couple of minutes, until they start to toast and gain atoast and gain aroma.

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

In this easy vegetable side dish, dukkah (pronounced dOO - kah), a blend of pulverized toasted nuts and crushed sesame, coriander and cumin seeds, seasons spaghetti squash.

Toast the coriander seeds, cumin seeds, and flax seeds in a dry saute pan over medium heat for 30 seconds to 1 minute to lightly tToast the coriander seeds, cumin seeds, and flax seeds in a dry saute pan over medium heat for 30 seconds to 1 minute to lightly toasttoast.

Make the chicken: In a small skillet, toast the black peppercorns, coriander, cumin and mustard seeds over medium heat until fragrant, 2 to 3 minutes.

If you're making this in summer, you could replace the fennel with a teaspoon of fennel seeds toasted and ground along with the cumin and coriander seeds.

Toast the cumin and coriander seeds in a dry pan over medium heat for about a minute or until they darken slightly in colour and are fragrant.

150 g chickpeas, to be soaked in filtered water for around 9 hours then rinsed and drained 200 g soy yogurt, unsweetened, unflavoured and GMO - free 2 tablespoons extra virgin olive oil 1 teaspoon mild curry powder 1 teaspoon turmeric whole sea salt, just enough to taste 1 small cucumber, cleaned and diced 1 long green pepper, cleaned and diced a large handful pf fresh parsley, cleaned and finely chopped 1 small garlic clove, peeled and finely chopped 1 teaspoon cumin seeds, toasted then ground into powder freshly ground white pepper, to taste

These are totally adaptable you guys, so if your not into toasted cumin you prefer rosemary or sesame or onion, you could definitely subtract the cumin and add those in, respectively.

When the flax is egg like and viscous in texture (about 30 mins of soaking) combine it with olive oil and toasted cumin.

The best hummus I ever tasted had a bit of ground coriander seed and / or allspice (in those days I didn't know either well enough to be sure), a bit of cumin (standard), some cilantro (better than parsley, in my book) and most importantly a hit of toasted ground caraway seed — really, really good.

I've actually never found it in my standard grocery stores here in Canada, but I've made it (or at least a tasty approximation) by soaking 5 or 6 dried ancho or guajillo chilies in hot water (I get mine from a Latin American grocery store in Toronto, but I bet you could use dried cayennes in a pinch, which seem to be more common), draining them, and blending them with toasted cumin seed, coriander, garlic, sundried tomatoes, and sometimes a tablespoon or so of chipotles in adobo sauce.

In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, and fennel seeds until fragrant, shaking the pan frequently, 2 to 3 minutes.

Meanwhile, make the carrot salad: In a spice grinder, combine the toasted coriander, fennel seeds, peppercorns, caraway seeds and cumin seeds.

For jerk blend: In a dry skillet, toast cumin seeds until fragrant, then grind in a mortar and pestlIn a dry skillet, toast cumin seeds until fragrant, then grind in a mortar and pestlin a mortar and pestle.

Toast the cumin, turmeric and coriander in the pan for about two minutes, stirring regularly.

In a small frying pan over medium heat, toast the cumin and coriander seeds just until fragrant and beginning to brown, about 3 minutes.

Here, the meat is coated in toasted whole spices — fennel, coriander, and cumin seeds — that have been very lightly crushed.

In a small frying pan over medium heat, toast the coriander and cumin seeds just until fragrant and beginning to brown, about 3 minutes.

Make the baharat - spiced sugar: Toast the black peppercorns, cumin seeds, coriander seeds and cloves in a small skillet over medium heat until fragrant, 2 to 3 minutes.

For the dressing: Combine toasted cumin seeds, lime juice, avocado oil, salt and pepper in a large bowl; stir well with a whisk and set aside.

Toast the cumin seeds and coriander seeds in a dry pan on a medium heat for a few minutes until fragrant.

2 Tablespoons olive oil 1 cup finely chopped onion 1/2 cup finely chopped carrot 1/2 cup finely chopped carrot 2 teaspoons kosher salt 1 pound lentils, picked and rinsed 1 cup peeled and chopped tomatoes (I used canned tomatoes) 2 quarts chicken or vegetable broth (I used boxed chicken and beef broth) 1/2 teaspoon freshly ground coriander (used prepared ground coriander) 1/2 teaspoon freshly toasted cumin (I toasted cumin seeds in small saucepan then processed) 1/2 teaspoon freshly ground grains of paradise (I used ground black pepper)

To make the dressing, first toast the cumin seeds in a dry skillet until fragrant and lightly browned, a minute or two.

In a medium sauce pan gently toast the cumin over low heat until fragrant, about 4 minutes.

Toast the whole coriander and cumin seeds in a dry skillet for a few seconds, until fragrant, then place in a spice grinder and process to a coarse powder (a few seconds)

Step 1 - In a dry frypan on medium heat, toast the shrimp paste, coriander seeds and cumin seeds until fragrant, about 5 minutes.

Toast the coriander seeds and cumin seeds in a dry frying pan on a medium heat for a couple of minutes until fragrant, tossing frequently.

In a dry frying pan on medium heat combine the cumin seeds, caraway seeds, coriander seeds and fennel seeds and toast for approximately 2 minutes until the seeds become fragrant.

In a small skillet over low heat, toast the cumin seeds for 2 - 3 minutes.

In a small, heavy fry pan over medium - low heat, toast the cinnamon, cumin, coriander and ginger, stirring constantly, until fragrant, about 2 minutes.

Stir in the cumin and fennel, and cook until the spices toast and become fragrant, about 1 minute.

Toast the coriander, cumin, allspice, cloves, black peppercorns and fennel seeds in a dry skillet for about 1 - 2 minutes, until fragrant.

In a small skillet, toast the cumin, coriander and caraway seeds over moderately high heat, shaking the skillet a few times, until the spices are fragrant, about 2 minutes.

Stir in garlic, jalapenos, and toasted cumin; cook until fragrant, about 2 minutes.

1 tbsp coconut oil 1 onion, finely sliced 1 large or 2 small garlic cloves, finely chopped, grated or crushed 4 cm piece of fresh ginger, peeled and finely grated 1 red chilli, finely sliced 1 tsp black mustard seeds 1/4 tsp ground turmeric 1 x 400 ml tin coconut milk 100g yellow mung dal lentils, rinsed in a sieve 1 tsp coriander seeds, toasted and ground 1 tsp cumin seeds, toasted and ground 200g spring or summer greens, tough ribs removed, leaves finely shredded handful of coriander leaves a squeeze of lime or lemon juice toasted coconut chips or toasted desiccated coconut, to garnish salt.

Toast cumin seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds.