Ingredients: potatoes, olive oil, onion, red chilli, celery, carrots, garlic, cabbage, salt,
coriander seed powder, tomatoes, ghee, coriander / cilantro or parsley.
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
Add the spices (asafoetida, cumin, paprika,
coriander seed powder, allspice, oregano).
roasted
coriander seeds powder, roasted cumin seeds powder, mix and cook the whole mixture on low flame until the masala leaves oil.
Not exact matches
Then there are commercial curry
powders, such as the Raja Jahan brand, which contains
coriander, cumin, turmeric, fenugreek, celery
seed, fennel, and mangril, a mystery ingredient variously identified by the locals as curry leaf or poppy
seeds.
6 cloves garlic, minced 1/2 teaspoon turmeric
powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and
seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin
powder 1/2 teaspoon
coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
2 large onions Oil for frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin —
seeds or
powder 1/2 tsp
coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel
seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh
coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free
Recipe and photo by Emma Frisch Prep Time: 5 minutes Cook time: 30 minutes Yield: 6 servings Ingredients: Ghee — 1.5 teaspoon
Coriander seeds — 1.5 teaspoons Fennel
seeds — 1.5 teaspoons Cumin
seed — 1 teaspoon Turmeric
powder — 1.5 teaspoons Cumin
powder — 1 teaspoon Split mung dahl — 1 cup Basmati rice -LSB-...]
Italian - Style Beef Sausage Variation: Prepare Italian - Style Beef Sausage by combining 1 pound Ground Beef (93 % lean or leaner) with 1 teaspoon fennel
seed, 1/2 teaspoon salt, 1/4 teaspoon
coriander, 1/4 teaspoon garlic
powder, 1/4 teaspoon paprika, 1/4 teaspoon black pepper and 1/8 to 1/4 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly.
Dry roasted
coriander seeds and red chillies can be coarsely
powdered seperately and added too.
Here is the ingredient list I found for the brand I recommended: Dried red chilli, Shallot, Garlic, Soybean oil, Sugar, Salt, Fresh turmeric, Lemongrass, Spices (
coriander seeds, cumin, cardamom, cinnamon, bay leaves, lesser galangal, cloves), Galangal, Curry
powder (mustard, cumin,
coriander, fenugreek, wheat flour, chilli, pepper, fennel, turmeric), Kaffir lime.
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.
Extra virgin olive oil 1 red onion 2 cloves garlic, crushed 1 small red chili 3 medium carrots 1 red bell pepper 1 head brocoli 2 medium zucchinis 3 - 4 fresh, large tomatoes Salt & Pepper, to taste 2 teaspoons chili
powder 1/2 teaspoon each ground cumin, paprika and
coriander 1 can (400 ml) kidney beans, rinsed and drained 1 can (400 ml) crush tomatoes about 2 1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish
Seeded buckwheat crisps (recipe below) or tortillas for serving and dipping
In a medium bowl, mix the sesame
seeds,
coriander, onion
powder, garlic
powder, dried chili pepper, salt, and pepper together.
Here is my recipe (Makes enough for two soup sessions) 1 tsp cardamom
seeds 1 tsp fenugreek
seeds 2 tsp
coriander seeds 1 tsp cumin
seeds 1/2 tsp oregano
seeds or oregano
powder 1/2 tsp dried ginger
powder 1/2 tsp turmeric
powder 2 dried red chillies
2 whole roasted red peppers,
seeds removed 6 dried guaijillo chiles 1/2 cup boiling water 1 garlic clove 1/2 teaspoon cayenne
powder 1 teaspoon cumin 1/2 teaspoon
coriander Juice of half a lemon Salt, to taste 4 to 5 tablespoons canola oil
1/4 c whole cumin
seed 1 heaping Tbsp black peppercorns 1 heaping Tbsp allspice 1 heaping Tbsp whole
coriander seed 1 heaping Tbsp cardamom 1 heaping Tbsp ground ginger 1 Tbsp chili
powder
Coriander seeds and coriander powder should be kept in an opaque, tightly sealed glass container in a cool, dark and d
Coriander seeds and
coriander powder should be kept in an opaque, tightly sealed glass container in a cool, dark and d
coriander powder should be kept in an opaque, tightly sealed glass container in a cool, dark and dry place.
cardamom, chili
powder, cinnamon stick, cloves,
coriander seeds, cumin
seeds, paprika, turmeric, whole nutmeg
2 Tbsp olive or canola oil 1 med onion, chopped (about 1 c) 1 tsp curry
powder 1/2 tsp ground
coriander 1/2 tsp crushed fennel
seeds 1 1/2 c white button mushrooms, chopped 1 1/2 c cooked and drained chickpeas 1 med carrot, grated (about 1 c) 1/4 c chopped walnuts 3 Tbsp chopped cilantro 1/2 tsp salt 1/4 tsp ground black pepper Flour
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry
powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek
seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh
coriander (cilantro) for garnish
I kept the ingredients light by using
coriander seeds rather than
powder and used cashews to give you a slightly creamy texture.
Do the 3 tsp refer to
powdered seeds or fresh
coriander?
Ingredients:
coriander seeds, cumin
seeds, peppercorns, whole dried chiles, cloves, cardamom, fenugreek
seeds, cinnamon, carom
seeds, ginger
powder, garlic
powder, turmeric, and paprika.
Ingredients Fish 500 gm Black cumin (Shahi Zeera) 1/2 tsp Cumin
seeds (Zeera) 1/2 tsp Dessicated Coconut 2 tbsp (Khopra
powder) Poppy
seeds 1 tsp Yogurt 1/2 cup
Coriander powder (Dhaniya)...
1 Make chili paste: In a small bowl mix the chili
powder, chipotle chili
powder, ground cumin, oregano, thyme, and ground
coriander seeds.
Sauté cooking oil, red onion,
coriander seeds, turmeric
powder, and cayenne pepper in a skillet, manual pressure cooker pan, or electric pressure cooker on sauté mode.
2 cucumbers, thinly sliced 1 large onion, thinly sliced 1/4 teaspoon cayenne
powder 1/2 teaspoon
coriander powder 1/2 teaspoon cumin
powder 1/2 teaspoon
powdered ginger 1/2 teaspoon fenugreek
seeds (optional) 2 tablespoons freshly squeezed lime juice 1 cup yogurt or coconut milk Salt to taste Mint leaf for garnish
1 teaspoon cardamom
powder 2 teaspoons cumin
seeds 1/2 teaspoon
coriander seeds 1/4 teaspoon ground cinnamon 1/2 teaspoon black peppercorns 1/2 teaspoon fenugreek
seeds 1 small onion, coarsely chopped 4 cloves garlic 1 cups water 14 dried piquin chiles, stems removed 1 tablespoon ground cayenne 2 tablespoons ground paprika 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 3 tablespoons dry red wine 3 tablespoons oil
5 small green chillis, stems removed 5 small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch piece of ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise
seed 2 teaspoons cumin
seed 5 cardamoms (or 2 Tablespoons car - damom
powder) 3 cloves 3 tablespoons
coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions for garnish 3 teaspoons rice flour for thickening (optional)
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
Ingredients 1 tablespoon cumin
seed 1 tablespoon
coriander seed 1 tablespoon red chile flakes 1 tablespoon ancho chile
powder 1 tablespoon kosher salt 1 teaspoon sweet paprika 1 teaspoon garlic
powder
3 oz dried ancho chiles, stemmed,
seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili
powder 1 tbsp ground cumin 1 tsp dried oregano 1 tsp ground
coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced tomatoes with chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups
seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili
powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa
powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon
coriander seeds 1 teaspoon Kosher salt
2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1 cup finely chopped onion 8 — 10 medium mushrooms, finely chopped 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped red bell pepper 1/2 cup finely chopped carrots 1 jalapeño pepper or other hot pepper,
seeded and minced (optional) 1 cup frozen corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground
coriander 2 tablespoons chili
powder, or to taste 2 teaspoons sea salt, or to taste 1/2 teaspoon black pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can red beans, drained 2 1/2 cups water 1/2 cup dry bulgur wheat Hot sauce or cayenne pepper (optional) 1/4 cup minced fresh cilantro, for garnish Tofutti sour cream, for garnish (optional)
Water, vegetables (29 %)(potato *, carrots *, red peppers *, peas *, onion *, green beans *), cannellini beans (10 %) *, tomato puree *, sunflower oil *, Balti spice mix (turmeric *,
coriander *, cumin *, black pepper *, cardamom *, fenugreek *, chilli
powder *), rice flour *, ginger puree *, corn syrup *, sea salt *, cumin
seed *.
Free & Easy Organic Vegetable Balti Ready Meal Water, vegetables (29 %)(potato *, carrots *, red peppers *, peas *, onion *, green beans *), cannellini beans (10 %) *, tomato puree *, sunflower oil *, Balti spice mix (turmeric *,
coriander *, cumin *, black pepper *, cardamom *, fenugreek *, chilli
powder *), rice flour *, ginger puree *, corn syrup *, sea salt *, cumin
seed *.
Ingredients 1 medium - sized celeriac 6 - 8 tablespoons corn flour whole sea salt, to taste 4 tablespoons extra virgin olive oil 1 tablespoon dried mint leaves, finely crushed 1 teaspoon
powdered coriander seeds Makes 12 - 15 patties.
You need paneer, green peas, onion, tomato puree / paste, garlic, ginger, char magaz
seeds paste, cashew nuts paste, raisin (kishmish) paste, red chilli
powder, turmeric
powder, roasted cumin
powder, roasted
coriander powder, garam masala
powder, dry fenugreek leaves (kasuri methi), salt, refined oil, water to make super tasty matar paneer.
Mix together the yogurt, cream, remaining garlic paste, the chopped garlic, green chili, fresh
coriander, salt, chili
powder, turmeric
powder, garam masala
powder, carom
seed powder, chaat masala, roasted gram flour, vinegar and oil in a bowl.
Chick Pea Indian Spice Blend roasted cumin *, amchur
powder, roasted
coriander *, black salt, ground chilies *, salt, ground mustard
seeds *, black pepper *, cinnamon *, cardamom *, cloves *, black cardamom.
For the Shrimp 1 pound large shrimp, peeled and deveined, patted dry on paper towels 2 teaspoons ground fennel
seeds 1/2 teaspoon mustard
powder 1/2 teaspoon ground
coriander 1/2 teaspoon salt 1/4 teaspoon ground black pepper 3 tablespoons extra-virgin olive oil
Here is the recipe: 1 can chickpeas, rinsed and drained 1 medium sweet potato, peeled, and diced, 1 tablespoon olive oil salt, pepper, to taste 2 tsp ground cumin 1/2 medium red onion, diced 2 - 4 cloves garlic minced large handful parsley, chopped 1 lemon, zested 1/2 a lemon, juiced 1 tsp ground
coriander 1 tsp crushed red pepper flakes (or chili)
powder 1/2 tsp cayenne pepper 2 - 3 tbsp toasted sesame
seeds Instructions
I usually make my lentil soup with Indian spices - cumin
seeds,
coriander, garam masala, chili
powder - which adds some welcome heat during the winter months.
3 tablespoons olive oil, divided 2 medium onions, cut into 3/8 ″ / 1 cm slices (3 cups total) 1 tablespoon
coriander seeds 2 peppers (1 red and 1 yellow), halved lengthwise,
seeded, and cut into strips 3/8 ″ / 1 cm wide (3 cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2 tablespoons curry
powder 3 tomatoes chopped (2 cups total) 2 1/2 tablespoons sugar 5 tablespoons cide vinegar 1 1/2 teaspoons salt, plus more for seasoning Freshly ground pepper 1 lb of pollock, cod, halibut, haddock, or other white fish fillets, divided into 4 equal pieces All purpose flour, for dusting (you can substitute gluten free flour) 2 extra large eggs, beaten 1/3 cup chopped cilantro
The secret is a small amount of garam masala: a mix of spices that include cinnamon, roasted cumin, caraway
seeds, cloves, nutmeg (and / or mace) and green cardamom
seed or black cardamom pods, dried red chili peppers, dried garlic, ginger
powder, sesame, mustard
seeds, turmeric,
coriander, bay leaves,...
1 can chickpeas, drained 2 - 3 cloves garlic 2T lemon juice 3T tahini 1T curry
powder 1 tsp cumin
seed, or 1/2 tsp ground cumin 1/2 tsp turmeric 1/4 tsp ground
coriander 1/8 tsp cayenne pepper, optional Salt to taste
1 tablespoon oil 1 tablespoon curry
powder 1 teaspoon
coriander seeds 1 teaspoon cumin
seeds 1 teaspoon nigella sativa
seeds 1/2 onion.
Soup 1 tablespoon canola oil 1 tablespoon butter 1 medium yellow onion, chopped 1 rib celery, chopped 2 cloves fresh garlic, minced 4 cups chicken stock 1 red bell pepper, chopped 1 poblano pepper or green bell pepper, chopped 1/2 jalapeño pepper,
seeded and finely minced 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground
coriander 1 tablespoon sugar 1 tablespoon chili
powder 15 ounces can tomato puree 1 tablespoon Worcestershire sauce 1 pound cooked chicken, cubed or pulled
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili
powder 1 teaspoon cumin
seeds 1/2 teaspoon ground
coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled, diced) 1 Serrano chile (
seeded, diced) 1 jalapeno pepper (
seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (
seeded, finely diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)