Sentences with phrase «cumin seeds in»

Toast cumin seeds in a small skillet on top of the stove, stirring and tossing until the fragrance starts to rise.

Meanwhile, toast the cumin seeds in a dry pan for 2 - 3 minutes.

Take tomato, cashew nuts, ginger, garlic, coriander seeds and cumin seeds in a mixer jar to prepare puree.

Toast the cumin seeds in a heavy medium skillet over medium heat, stirring occasionally, until the seeds darken in color and become fragrant, 3 to 4 minutes.

Heat the oil in saucepan until hot and simmer the cumin seeds in the oil for 5 minutes.

Toast cumin seeds in a small pan until fragrant, for about 1 minute, then grind in a mortar and pestle.

Toast coriander and cumin seeds in a dry small skillet over medium heat, tossing until fragrant, about 2 minutes.

While the rice is boiling, make the curry — Pull out a big frying pan and fry the cumin seeds in a dry pan for 10 - 20 seconds

Toast fennel and cumin seeds in a small dry skillet, over medium - high heat, tossing often, until fragrant, about 1 minute; let cool, then chop, or coarsely grind in a spice grinder.

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

cumin seeds in a heavy medium skillet over medium heat, stirring occasionally, until the seeds darken in color and become fragrant, 3 to 4 minutes.

Heat the cumin seeds in the oil for 30 seconds, then add the onions, garlic tomatoes and ginger and cook for 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.

Place coriander, mustard and cumin seeds in a large sauté pan and dry roast until the mustard seeds begins to pop.

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)

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

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)

Heated 1 t cumin seeds in oil, added 1 large chopped onion sautéed until golden, then added squash, with a little water.

Dry fried 1/2 tsp cumin seeds in a small saucepan for a few minutes until a delicious warm aroma arose.

* If using seeds, stir 1 teaspoon cumin seeds in a small skillet over medium heat until fragrant (5 minutes).

Coarsely grind the peppercorns, allspice, and cumin seeds in a spice or coffee grinder.

Place the peppercorns and cumin seeds in a spice or coffee grinder and process to a fine powder.

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.

Place the coriander and cumin seeds in a dry frying pan and heat for 2 - 3 minutes, shaking the pan constantly.

Heat oil in a pressure cooker and crackle mustard seeds and cumin seeds in it.

Clouds and silver linings — fab soup especially with the cumin seeds in it.

Heat oil in a wok and crackle mustard and cumin seeds in it.

Now boil water in another vessel and put cloves, cardamom, cinnamon and cumin seeds in it.

Not exact matches

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

Just before the carrots and lentils finish cooking, place the olive oil in a frying pan with the turmeric, cumin and mustard seeds and let them cook until the mustard seeds start popping.

The best cumin is fresh cumin seed, which should be kept in an airtight container in the freezer.

Indeed they do, for in Sam Pendergrast's Zen Chili recipe below, he calls for an astounding one - half cup of cumin seed!

1 teaspoon of comino seeds (cumin in English, or kummel if you understand it better)

Place both in a baking tray with the fennel seeds, cumin seeds, a good glug of olive oil and lots of salt and pepper, then roast in the oven for 30 minutes.

1 yellow wax hot pepper, seeds and stem removed, chopped 6 cloves garlic 2 cups split pea flour 1 cup water 1 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1 teaspoon commercial West Indian masala 1 teaspoon baking powder Soy or canola oil for frying (about 1 inch deep in a frying pan)

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.

Measure coriander seeds and pulse in a coffee grinder a few time to just crack the seeds up a bit (you can also leave them whole if desired), add to a sauté pan along with the cumin seeds, garam masala and 1/4 cup oil.

Just about every mixture includes nuts (most often hazelnuts, but various other kinds may be used alone or in combination), sesame seeds, coriander, and cumin.

The typical ingredients found in a Baharat mix are allspice, black peppercorns, cardamon seeds, cassia bark, cloves, coriander seeds, cumin seeds, nutmeg, dried red chili peppers and paprika.

Then add in the ground chicken, 1 tsp salt, cumin, fennel seeds, oregano, and chili powder.

ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain

I used freshly ground cumin seed (that I smashed in my mortar and pestle).

Heat the oil in a small pan over medium - low heat and add in the hemp and cumin seeds.

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

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

1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.

* 2 pounds duck legs (~ 4 duck legs) * leaves from large bunch cilantro * 2 cups water * 1 Tablespoon olive or vegetable oil * 4 cloves garlic, minced * 1 large or 2 small onions, chopped * 2 red bell peppers (or rough equivalent in mini bell peppers), seeded and sliced * 1 teaspoon cumin * 2-1/2 + cups chicken or vegetable broth * 1 red or green Jalapeno pepper * 1/4 cup Pisco * 2 cups frozen peas * 3 cups long grain rice * salt and pepper to taste

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.

In Southern parts of India, an everyday staple in most homes goes like this: prepare seasoning in ghee / clarified butter or oil, a bit of mustard seeds, cumin, dried red chillis (can be substituted with paprika), crushed garlic or asafoetida and a sprig of curry leaveIn Southern parts of India, an everyday staple in most homes goes like this: prepare seasoning in ghee / clarified butter or oil, a bit of mustard seeds, cumin, dried red chillis (can be substituted with paprika), crushed garlic or asafoetida and a sprig of curry leavein most homes goes like this: prepare seasoning in ghee / clarified butter or oil, a bit of mustard seeds, cumin, dried red chillis (can be substituted with paprika), crushed garlic or asafoetida and a sprig of curry leavein ghee / clarified butter or oil, a bit of mustard seeds, cumin, dried red chillis (can be substituted with paprika), crushed garlic or asafoetida and a sprig of curry leaves.

Stir in the ground pepitas and cumin seeds, along with the oregano and 1 cup / 240 ml stock.