Not exact matches
Shortly roast the
coriander seeds on a
dry pan, then
crush them in a mortar and mix them into the pumpkin compote.
1 - inch piece ginger, peeled and roughly chopped 2 cups cooked black chickpeas ** 6 - 8 ounces firm organic tofu, crumpled 1/4 cup quinoa flour 1 small onion, finely minced 2 Thai chiles, finely chopped 2 tablespoons kasoori methi (
dried fenugreek leaves), slightly
crushed ** 1 tablespoon tandoori masala 2 teaspoons
coriander powder 1 teaspoon red chile power or cayenne 1 - 2 teaspoons salt 2 tablespoons oil (optional)
4 boneless loin pork chops 1 cup water 1/2 cup sugar 2 tablespoons salt 6 juniper berries, bruised (lightly bashed all over with a spoon) 2 fresh habanero chiles, seeds and stems removed, chopped 1 teaspoon freshly ground white peppercorns 1 teaspoon freshly ground black peppercorns 1 teaspoon freshly ground
coriander seeds 3 bay leaves,
crushed 4 whole cloves 1 teaspoon
dried thyme
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8
dried curry leaves 4 green cardamom pods, seeds
crushed 1 tsp ground
coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste
coriander leaves for serving
Toast the
coriander seeds until fragrant in a
dry skillet, then
crush in a mortar and pestle until finely ground.
Grillin» Shake 6 tablespoons kosher salt 3 tablespoons coarsely ground black pepper 1 tablespoon onion flakes, lightly ground 1 tablespoon granulated garlic 1/2 teaspoon
crushed red pepper 1 tablespoon
coriander seeds, lightly ground 1 teaspoon
dried thyme Combine all the ingredients in a small mixing bowl and stir by hand until well incorporated.
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.
I'd incorporate Indian flavors using paneer instead of feta, tortilla chips with roti (baked till crisp and lightly
crushed), In the magic sauce recipe, I'd substitute rosemary and thyme with
dried fenugreek leaves (kasoori methi) and fresh
coriander leaves.
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 3/4 cups
dried chickpeas (or use 5 1/4 cups of canned chickpeas) 2 cloves garlic, lightly
crushed 1 small onion, quartered 1 teaspoon ground
coriander 1 tablespoon ground cumin 1 scant teaspoon cayenne, or to taste 1 cup chopped parsley or cilantro 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon baking soda 1 tablespoon lemon juice Flour, as needed Neutral oil, like grapeseed or corn, for frying Tahini sauce
Mash until smooth, then stir through the
crushed garlic, coconut milk, curry paste and
dried coriander leaf.
Curried Tomato and Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves of garlic, finely sliced 20g 5 cm piece of fresh ginger, sliced 5g 2 cm piece of fresh turmeric root, sliced or 1/2 tsp of turmeric powder 2 tsp garam masala 1 tsp ground
coriander 1 tsp ground cumin 1/2 tsp
dried chilli flakes 1 tsp sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins of
crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin of full fat coconut cream (or milk)
Habanero Basting Sauce for Pork Chops 4 boneless loin pork chops 1 cup water 1/2 cup sugar 2 tablespoons salt 6 juniper berries, bruised (lightly bashed all over with a spoon) 2 fresh habanero chiles, seeds and stems removed, chopped 1 teaspoon freshly ground white peppercorns 1 teaspoon freshly ground black peppercorns 1 teaspoon freshly ground
coriander seeds 3 bay leaves,
crushed 4 whole cloves 1 teaspoon
dried thyme
2/3 cup
dried mung beans (green) 4 Tbsp olive oil 2 cloves garlic 1 tsp cumin 1 tsp
coriander 1 tsp
crushed red pepper 2 Tbsp white wine vinegar 3 large carrots a pinch of sugar 1 1/2 cups cilantro lemon juice / lemon zest small handful of feta cheese, crumbled
4 cups cooked black beans 4 cups roasted sweet potato, diced into 1/4 inch cubes 2 1/2 roasted red peppers, diced 1/2 medium red onion, diced 1 tomato, diced 1 1/2 cloves garlic,
crushed 1/2 bunch fresh cilantro 1 3/4 cups canned whole tomatoes, in their liquid 1/2 lemon, juiced 1/4 teaspoon ground cumin 1/2 teaspoon ground
coriander 1/4 teaspoon ground all spice 1/2 teaspoon smoked paprika 1 teaspoon
dried oregano 2 tablespoons olive oil 6 tablespoons red wine vinegar salt and pepper to taste
1 pound green beans, trimmed 1/3 cup
dried cherries 1 tablespoon safflower oil 2 garlic cloves 1/2 medium yellow onion 3 bay leaves 1/3 cup white wine 1/2 teaspoon paprika 1 teaspoon cumin 1 teaspoon
coriander 1/2 teaspoon curry powder 1/2 teaspoon salt 1/2 teaspoon
crushed red pepper flakes 6 ounces firm tofu 1 tablespoon butter 1/3 cup yogurt, preferably sheep's milk 1/4 cup almonds, toasted and sliced one handful cilantro salt and pepper to taste
Garnish with
coriander leaves and
dried fenugreek leaves that are
crushed between the palms of your hands (both garnishes are optional)
2 tablespoons olive oil 1 red onion, diced 4 cloves garlic, minced 1 tablespoon
coriander seed,
crushed 2 teaspoons
dried oregano 3 chipotles, seeded and chopped 1 1/2 lbs sweet potatoes (2 average sized), peeled and cut into 3/4 inch pieces 12 oz brussels sprouts, quartered lengthwise (about 2 cups) 2 teaspoons ground cumin 3 teaspoons new mexico chili powder (or other mild chili powder) 1 32 oz can
crushed tomatoes 1 cup water 1 16 oz can pintos, rinsed and drained (about 1 1/2 cups) 1 1/2 teaspoons salt Fresh lime juice to taste (about one lime was good for me)
olive oil 4 medium onions, chopped 10 garlic cloves,
crushed 1 1 1/2 - inch piece ginger, peeled, chopped 3
dried chiles de árbol 4 teaspoons curry powder 4 teaspoons ground cumin 4 teaspoons ground turmeric 3 tablespoons ground
coriander 1 teaspoon black peppercorns 1 14.5 - ounce can
crushed tomatoes 1 bay leaf 1 tablespoon kosher salt, plus more 1 tablespoon fresh lemon juice 1/2 teaspoon cayenne pepper Cilantro leaves with tender stems (for serving)
ingredients: 1/4 cup olive oil 1 onion, peeled and diced 1 carrot, peeled and diced 1 teaspoon
coriander seeds,
crushed 1 teaspoon cumin seeds,
crushed 1 teaspoon chile powder 1/4 teaspoon ground turmeric 1/4 teaspoon
dried chile flakes 1 teaspoon salt 1/2 teaspoon fresh - ground black pepper 6 cilantro sprigs, coarsely chopped 1 large head of cauliflower, trimmed of green leaves and coarsely chopped (about 6 cups) 3 cups chicken or vegetable broth 3 cups water