Sentences with phrase «black mustard seed»

Ingredients 2 cups soup stock 1 tsp cumin seed 1/2 tsp black mustard seed 1 tsp coriander seed powder 1/2 tsp black pepper 1/2 tsp turmeric powder 1/2 tsp salt Chopped fresh cilantro or green onion to taste

In a separate pan, dry roast the cumin and black mustard seed at medium heat until the mustard begins to pop.

500 grams fresh pink ling chopped into 2.5 cm cubes 1 teaspoon sea salt 1 teaspoon each cumin and black mustard seed 2 teaspoons ground turmeric powder 2 fresh cardamon leaves 1 dessertspoon finely chopped fresh ginger 2 long green chillies sliced diagonally 1 long red chilli sliced diagonally 1 tablespoon finely chopped purple basil 2 tablespoons chopped spring onion tops 2 black capsicums finely sliced (optional) 1 medium size red capsicum finely sliced 2 small cigar shaped egg plants chopped into half rounds (1 small standard eggplant will do) 6 medium tomatoes chopped into small pieces 1 tablespoon peanut oil 3 cups crayfish and laksa mint stock (see recipe)

A third species, the black mustard seed, has been replaced for most purposes by the brown species because the latt...

Now know black mustard seed would be the better choice for me.

Seeds removed and chopped to make 1 — 2 t, or a piece kept whole and removed before serving / 2 T peanut oil, divided / 1 T ground coriander, 1/2 t ground turmeric / 1 t cumin seed, 1/2 t black mustard seed / 1 C water, divided / Salt & pepper to taste / 1/2 # fresh asparagus, roasted or steamed / 3 T chopped, fresh chives.

3 + tablespoons ghee or clarified butter 2 medium yellow onions, chopped 1 tablespoon black mustard seeds 2 medium cloves garlic, chopped 1 thumb peeled ginger, grated scant 1 teaspoon crushed red pepper flakes 1 teaspoon cumin seeds, crushed 1 teaspoon coriander seeds, crushed 1 teaspoon ground turmeric 1/2 teaspoon fine grain salt 1 28 - ounce can crushed tomatoes 1 tablespoons garam masala

It was delicious even with my omission of black mustard seeds.

If you can't find black mustard seeds or curry leaves, just leave them out.

1 tablespoon vegetable oil (hs note: I used clarified butter) 1 1/2 teaspoons black mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric 1 large or 2 medium scallions, trimmed, sliced lengthwise in half and then crosswise into 1 - inch lengths 1 green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable substitute) 1/4 water, if using yogurt

I adore black mustard seeds and always have them in my pantry.

The black mustard seeds are the hottest, and the yellow are the mildest.

You can use a combination of brown and yellow mustard, or even small black mustard seeds (which seem hard to find).

I make a red lentil and brown rice soup with coconut milk and rasam masala spices: toasted then freshly ground coriander, cumin, and black mustard seeds, black pepper and red pepper flakes.

There are other varieties, like black mustard seeds and even white mustard seeds, but they are variations of yellow and brown.

It's an anytime dish with big favour hitters in the shape of curry leaves and black mustard seeds, which give the potato the warm subtle punch that is the deeply clever balance of southern Indian food.

11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional

1 red onion, sliced 1 fresh red chilli, sliced 1 knob of fresh ginger, finely grated 2 garlic cloves, crushed 1 tsp black mustard seeds 1 tsp yellow mustard seeds 1 red bell pepper (capsicum), sliced into strips 3 spring onions, sliced 2 cups of frozen baby peas 1/3 cup water 1 Tbsp apple cider vinegar Himalayan pink salt and black pepper 100g baby kale leaves, washed

* 2 ripe avocados, cut in half and pits removed * juice of 1/2 lime * 1/2 teaspoon fine sea salt * 1/2 cup chopped cilantro * 1 tablespoon organic, extra virgin coconut oil * 1 teaspoon black mustard seeds * 1/2 teaspoon fennel seeds * 1/2 teaspoon cumin seeds * 1/2 medium yellow onion, minced * 2 cloves garlic, minced * 1/2 teaspoon curry powder * 1 tablespoon minced jalapeno chile (or more to taste) * 1 medium tomato, chopped

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.

1 cup lentils (I used puy, but green or black would work just as well) 1 teaspoon black mustard seeds 1/2 teaspoon black peppercorns 1 teaspoon sea salt pinch of cayenne pepper juice of 2 small or 1 large lemon 3 tablespoons olive oil 1 chile or jalapeno — seeded and minced

1 cup dried small black chick peas, soaked overnight 2 tsp coconut or vegetable oil 1 tsp black mustard seeds 1/2 tsp turmeric powder Pinch asafoetida 1/2 to 1 hot green chilli, split down the middle 2 dried red chillies broken into large pieces 8 - 10 curry leaves 3 tbsp fresh or fresh frozen (thawed) grated coconut Salt Lemon Juice Small handful coriander, roughly chopped

Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2 tablespoons coconut oil 1/2 teaspoon black mustard seeds pinch of asafetida (hing) 1/2 teaspoon cumin seeds pinch of cinnamon powder 1 sprig of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice of half a lemon mixed herbs such as cilantro, parsley or basil, chopped for garnish salt to taste plain yogurt, for serving

2 tsp Olive Oil A few drops Sesame Oil (optional) 1 medium clove garlic, crushed 2 cm ginger, finely grated 1 small red chilli, finely chopped Pinch Asofoetida 1/2 tsp Turmeric 1 1/2 tsp uncooked urad dhal (white lentils) 1 1/2 tsp black mustard seeds 250g firm Tofu, cubed in 1 - 2 cm pieces 1/3 cup Tomato Sauce (I used sauce with no added sugar) 1 tbsp Lime Pickle Gravy 1 tbsp Soy Sauce, then more to taste 1 / tsp cinnamon 1 1/2 tsp vinegar, then more to taste 8 - 10 spears of Baby Corn, fresh or tinned, sliced into 1 cm pieces Small red capsicum, chopped 1 1/2 cups Mushrooms (button, king or oyster), chopped

Organic Cooked Brown Jasmine Rice, Water, Cooked Green Garbanzo Beans, Cooked Garbanzo Beans, Butternut Squash, Cooked Black Lentils, Onions, Coconut Milk (Coconut Milk, Water, Xanthin Gum), Kale, Sweet Potatoes, Carrots, Sunflower Oil, Cauliflower, Contains Less Than 2 % of Water Chestnuts, Red Bell Peppers, Basil, Black Mustard Seeds, Dehydrated Onion, Fenugreek Leaves, Garlic Puree, Jalapeño Peppers, Natural Flavors, Organic Agave Syrup, Organic Cumin, Organic Curry Powder (Spices, Turmeric), Organic Dried Red Chili Pepper, Organic Dehydrated Red Bell Pepper, Organic Spices, Rice Starch, Xanthin Gum, Seasoning (Sea Salt, Potassium Chloride).

Black mustard seeds, caraway, cloves, cumin, fenugreek and fennel seeds are usually tempered in hot oil and added to stews, vegetables, seafood, poultry and meats.

So these are my top six favourite Ayurvedic digestion - promoting spices but when stocking up your spice cupboard, you may also want to buy black mustard seeds, cinnamon quills, cardamom pods and clove buds - all good staples.

View the recipe >> Ingredients, Makes 3 servings 1 teaspoon black mustard seeds 1 teaspoon salt 2 tablespoons raw sunflower seeds or raw cashews 1 teaspoon black sesame seeds 1/3 teaspoon turmeric 1/3 cup lemon -LSB-...]

Black mustard seeds have the most pungent taste, while white mustard seeds, which are actually yellow in color, are the most mild and are the ones used to make American yellow mustard.

Not exact matches

Ingredients: Organic pasta (organic semolina flour, organic whole wheat flour, water), organic tomato puree, organic diced tomatoes, organic zucchini, filtered water, part - skim mozzarella and parmesan cheeses (pasteurized part - skim milk, culture, salt, enzymes [without animal enzymes or rennet]-RRB-, ricotta cheese (pasteurized whey, pasteurized milk, vinegar, salt), organic spinach, cottage cheese (Fresh cultured milk, cream, nonfat dry milk, salt guar gum, carrageenan, locust bean gum, citric acid), organic onions, organic carrots, organic mushrooms, organic green onions, extra virgin olive oil, organic cane sugar, organic red wine vinegar, balsamic vinegar, organic garlic, grain vinegar, ground mustard seeds, spices, black pepper

1 1/4 cups apple cider vinegar 3/4 cup dark brown sugar 1 teaspoon salt 2 teaspoons mustard seeds 1/2 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes 1 pound ripe tomatoes, diced 1 red bell pepper, seeded and diced 3/4 cup chopped scallion greens

In a medium saucepan, combine the vinegar, brown sugar, salt, mustard seeds, black pepper, and red pepper flakes; bring to a boil over high heat, stirring occasionally.

In a food processor or blender, combine egg yolk, lemon juice, Worcestershire, Tabasco, mustard, paprika, thyme, celery seeds, and black pepper.

Ingredients: 10 slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.

seasonings optional - garlic cloves, black peppercorns, mustard seeds, red pepper flakes, coriander seed, dill, etc...

Melt the coconut oil in a large pot and add the mustard seeds, turmeric, black pepper and cumin.

Ingredients 1/2 lb (8 oz) fingerling potatoes 3/4 lb (12 oz) Brussels sprouts 3 cloves garlic, peeled 1 medium shallot 5 juniper berries 2 tablespoon butter 1 tablespoon mustard juice of 1/2 a lemon 1/2 teaspoon caraway seeds 1/4 teaspoon salt 1/4 teaspoon fresh ground black pepper zest of 1/2 lemon plus more salt and pepper to taste

We handcraft this blend from pure maple sugar, white sugar, black pepper, coriander, turmeric, ginger, nutmeg, fenugreek, anise seed, cumin, Saigon cinnamon, regular mustard powder, mace, cardamom and minced green onion.

3 tablespoons apple cider vinegar 2 tablespoons honey 2 teaspoons Dijon mustard 1 1/2 teaspoons poppy seeds 1/4 teaspoon salt freshly ground black pepper 1 tablespoon olive oil 1/4 red onion, cut into a small dice 2 bunches kale (about 1 pound) 2 medium honey crisp apples

Heat oil in a pan add garlic cloves, red chilly, mustard seeds, cumin seeds, black gram, curry leaves and fry till mustard starts splitting.

Ingredients: Organic High Oleic Sunflower Oil, Organic Lemon Juice, Organic Extra Virgin Olive Oil, Organic Black Pepper, Organic Garlic, Organic Mustard (Organic Vinegar, Water, Organic Mustard Seed, Sea Salt, Organic Turmeric, Organic Spices), Organic Spices, Organic Onion Powder, Sea Salt

AIP Note: If you're on the Paleo Autoimmune Protocol (AIP), you should know that mustard is a seed - based spice and black pepper is a fruit - based spice.

Add the mustard, lemon juice, zest of one lemon, celery seeds, shallot, seasoned salt and black pepper.

You can also play with the different mustard seeds (yellow, brown and black), some of them have a much stronger taste than the others.

3 cups mixed shredded kale & red cabbage 1 carrot cut into very small matchstick size pieces 2 tbsp diced red onion 3 tbsp sunflower seeds 1/4 cup parsley leaves 1 tbsp extra virgin olive oil 1 tsp apple cider vinegar 1 tbsp Dijon mustard Black pepper to taste A little celtic salt to taste

Prep Time: 15 mins Total Time: 45 mins Makes about 2 cups 1 cup mayo 1/2 cup sour cream 1/2 cup buttermilk plus more as needed 1 tablespoon Dijon mustard 2 tsp lemon juice, plus zest 1 teaspoon celery seed 1 small shallot, minced 1 teaspoon Lawry's Seasoned Salt, or to taste 1/4 teaspoon black pepper 1/4 cup finely chopped mixed herbs (such as dill, tarragon, parsley, basil)

Combine the allspice, mustard seeds, clove, turmeric, curry powder and black pepper in a small bowl and set it aside.

6 cloves garlic 1 2 - inch piece of ginger, peeled 4 black peppercorns 1 cup coconut milk 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste

10 small, hot, dried red chiles, such as piquins or santakas, seeds and stems removed 3 tablespoons coriander seed 1 tablespoon black peppercorns 3 tablespoons poppy seed 2 teaspoons mustard seed 1 tablespoon cumin seed 1 tablespoon powdered turmeric 10 whole cloves 2 teaspooons cinnamon

1/2 cup mayonnaise 1/4 cup apple cider vinegar 1/4 cup dijon mustard 3 tablespoons sugar 2 teaspoons Kosher salt 1 teaspoon freshly ground black pepper 1 head pale green or Napa cabbage 2 medium carrots sesame seeds (optional), for garnish