Sentences with phrase «cumin seeds on»

In a medium frying pan, toast the cumin seeds on high heat for about 1 minute or until fragrant.

Toast the mustard and cumin seeds on a hot skillet, stirring constantly, for a couple of minutes until the seeds begin to crackle and «pop.»

If you do not have cumin seeds on hand, ground cumin works well too (trust me, I've tested both)

Not exact matches

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

This spectacular subji is based on the humble green bean, but is impressively dressed up with a list of medicinal and flavourful Ayurvedic ingredients like cumin, ginger, mustard seeds, shredded coconut for texture and the freshness of coriander leaves.

In a large skillet melt fat and add onion, ginger and garlic to simmer, when onions are translucent add cumin seeds and garam masala, let this cook together for a few minutes on med.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

2 cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes of a box grater (2 cups packed) salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild vegetable oil for frying, such as sunflower

i toasted up some cumin seeds, crushed them, and added it to the mix to break up all the earthiness going on here as well.

Take the gram out in a plate and add coriander seeds, cumin and peppercorn in the same wok and roast for 2 - 3 minutes on medium heat.

Place the potatoes on a rimmed baking sheet and toss with the cumin seeds, fennel seeds, yellow mustard seeds, nigella seeds, ground turmeric, the zest and juice of 2 limes, garlic and 2 teaspoons of the salt.

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

Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish

Currently this means brown rice + a basic yellow dal + plain yogurt on the side + shredded brussel sprouts sauteed with a lot of indian spices (cumin seeds, some garam masala, some tumeric, salt, a little chili powder.)

Ingredients: For the meatballs: 1 pound ground chicken breast 1 3/4 cups grated zucchini (roughly 1 7 - to 8 - inch zucchini grated on the large holes of a box grater) 2 garlic cloves, grated or finely minced 1 chipotle pepper canned in adobo 2 teaspoons adobo sauce from the chipotle can 1/2 teaspoon ground cumin 1 teaspoon kosher salt 2 tablespoons white chia seeds (I like white chia seeds for aesthetic purposes, but black will also work!)

* 2 Tablespoons vegetable oil * 3/8 cup (6 Tablespoons) finely chopped shallots * 1 Serrano pepper, cut into very thin rounds * 1 pound carrots, peeled and cut on the diagonal into 1 / 4 - inch rounds * 1 teaspoon ground cumin * 1 teaspoon ground coriander * 1/2 teaspoon ground fennel (I ground whole fennel seeds in my coffee / spice grinder) * 1/4 teaspoon cayenne pepper * 1/4 teaspoon turmeric * 1 spring fresh curry leaves, approximately 12 - 15 leaves * 1/2 teaspoon salt * 1 cup coconut milk * pepper to taste

Such an easy and delicious recipe, I love cumin seeds and I especially like biting on them in a dish, they fill your mouth with flavour.

If you have time, you can dry roast whole red chiles, coriander seeds, cumin seeds, cinnamon, cloves, cardamom and so on.

Place a dry frying pan on a medium heat and toast the coriander, cumin and caraway seeds for two minutes or until fragrant.

1 cup uncooked quinoa, rinsed 2 cups water 1 tablespoon olive oil 1 small onion, diced 3 cloves garlic, minced 1 red pepper, seeds removed, diced 1 orange pepper, seeds removed, diced 1 cup corn frozen kernels Juice of 1 small lime 1 teaspoon ground cumin 1 tablespoon chili powder 1/3 cup chopped cilantro Salt and pepper, to taste 2 (15 oz) cans black beans, drained and rinsed or three to four cups cooked on your own 2 cups red enchilada sauce 2 cups shredded Mexican cheese

Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (about 2 1/4 lb), seeded and grated (skins removed at end) 1 large onion, grated 3 garlic cloves, chopped 4 cups fish stock 1 lb potatoes, peeled and cut into 1/2 inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly sliced 1/4 cup chopped flat - leaf parsley 1/4 cup chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined with the tails on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *

grated fresh ginger 1 fresh green chili pepper, seeds removed, finely chopped 1 cup chopped spinach (I used frozen) 2 tablespoons ghee 1/4 teaspoon cumin seed or ground cumin (I used ground cumin but would try cumin seeds next time) 1/4 teaspoon crushed red pepper flakes (more or less depending on your spicy heat tolerance) 1 - 2 teaspoons lemon juice

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

A simple free - form tomato tart — sweet baby tomatoes, cumin seeds, goats cheese and oregano nestled on top of an easy, crumbly no - knead parmesan pastry.

ingredients POMEGRANATE GLAZE: 1 and 3/4 cups pomegranate juice (divided) 1/3 cup organic chicken stock 8 sprigs thyme (tied together with Butcher's twine) 2 tablespoons Dijon mustard Kosher salt and freshly ground black pepper (to taste) CHICKEN THIGHS: 8 chicken thighs (bone - in, skin on) 1 tablespoon Kosher salt 2 teaspoons ground cumin 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne 1 tablespoon olive oil 1/2 cup pomegranate seeds 1/4 cup parsley (chopped) ARUGULA SALAD: 1 5 - ounce package baby arugula 1/2 red onion (peeled, thinly shaved) 2 tablespoons lemon juice 3 tablespoons olive oil 1/4 cup Parmigiano Reggiano (shaved into strips) Kosher salt and freshly ground black pepper (to taste)

ingredients ROASTED VEGETABLES: 1 24 - ounce bag baby medley potatoes 1 head fennel (stem removed, cored, cut into 1 / 2 - inch wedges) 2 large carrots (peeled, cut into 1 - inch pieces on a bias) 4 cloves garlic (skin - on) 1 lemon (cut in half widthwise then halves quartered) 2 tablespoons thyme (leaves only) 1 tablespoon cumin seeds (crushed) 1 tablespoon coriander seeds (crushed) 1/4 cup olive oil Kosher salt and freshly cracked black pepper (to taste) MUSTARD, TARRAGON AND PANKO CRUSTED BONE - IN PRIME RIB: 1 4 - 6 pound 3 - rib standing prime rib roast 1/2 cup English mustard 1/4 cup extra-virgin olive oil 2 cups panko breadcrumbs 1/4 cup tarragon (leaves only, chopped) Kosher salt and freshly ground black pepper (to taste)

If you are not keen on cumin, it's one of my favourites, replace with another spice, it's the pumpkin seeds that are the star ingredient on top of the salmon.

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.

Sprinkle on the toasted coriander and cumin seeds.

In Germany I came across a «Shaschlik Gewürz» spice mix made from paprika, mustard powder, turmeric, ground coriander seeds, clover seeds, cayenne pepper, black pepper, cumin, caraway, and dried garlic - with information in English, French, Italian, Spanish, Polish, and Turkish printed on the container.

I use who coriander and cumin seeds, that I gently roast on a skillet and then powder in a spice grinder.

for the beans 1 onion / 120 g 1 - 2 garlic cloves 1/2 or 1 fresh red chili — depending on your taste 1 heaping tsp smoked paprika 1 tsp cumin seeds 1 + 1/2 tsp olive oil 1 x 400 g can kidney beans 1 x 400 g can cannellini beans 2 x 400 g cans whole canned tomatoes with their sauce — crushed with a fork 1 tbsp / 27 g molasses 1 tsp / 3.5 g coconut sugar 1 + 1/2 tsp brown rice vinegar salt and pepper a few springs of rosemary — brushed with oil

4 bone - in, skin - on chicken thighs, about 2 pounds Salt and freshly ground black pepper 2 tablespoons olive oil, divided 1 large lemon, cut into 8 wedges, seeded 2 large yellow onions, thinly sliced 2 garlic cloves, minced 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon sweet paprika 1/2 teaspoon ground ginger 1/2 teaspoon ground turmeric 1 cup chicken stock 1 (3 - inch) cinnamon stick 20 pitted green olives

On most days at home, we'd have saaru made from tomatoes, toor dal (split pigeon pea lentils) and tamarind and finished off with curry leaves and cumin seeds fried in butter.

roasted coriander seeds powder, roasted cumin seeds powder, mix and cook the whole mixture on low flame until the masala leaves oil.

2) Heat the oil on a non-stick pan and then add the cumin seeds, turmeric, mustard seeds, bay leaf and chilies and allow the seeds to crackle before adding in the onions 3) fry the onions for a couple of minutes, until they have softened.

There are now over 600 studies showing the effects of black cumin seed oil and there is promising research on the use of black cumin seed oil for dealing with autoimmune disease (which is why I've been experimenting with it).

Try sauteing fresh spinach with ginger, hot chili, and a teaspoon of black cumin seeds, sprinkle it on fish before baking or broiling, or add a spoonful to lentils as youre cooking them.

Ingredients: 1/2 onion, chopped 4 cloves garlic, chopped 1 1/2 TBSP ground cumin 1 1/2 cup shredded red beets 1 1/2 cup cooked green lentils 1/2 cup walnuts 1/2 cup cooked quinoa 1/4 cup fresh ground flax seed 2 TBSP lemon juice 1/2 tsp ground black pepper Instructions: Preheat the oven to 350 ° F. Lay a piece of parchment paper on a baking sheet.

Yesterday I had super sprout mix (alfalfa, lentil, garbanzo and sunflower sprouts) plus shredded cabbage, shredded carrots and shredded broccoli with Vegenaise (my only oil intake at all anymore) on lavash sheet for breakfast a sumo Mandarin as a snack while they are in season (I've eaten 4 in my lifetime), and for lunch a big carrot dipped in homemade hummus (my own sesame seeds, no oil, home boiled chick peas boiled in water with hibiscus leaves, and I use this broth for the hummus) and I add 1/4 the salt it calls for, lemon juice add spirulina powder, fresh squeezed lemon juice, hemp, chia, turmeric, garlic, cumin smoked paprika and Cayenne) it's my «green hummus»;) Anyway I had nothing for dinner.

Place sesame seeds, coriander seeds, cumin seeds and fennel seeds on a line baking dish and roast for 10 - 15 minutes, until golden and fragrant.

Cumin seeds are also really good for digestion, and they help keep your gut healthy, which again, tends to have a positive impact on your fat burning system.

• Heat oil in a large pan on a medium heat • Add mustard seeds, cumin seeds, coriander, cloves, onion and garlic and cook for 3 minutes • Remove from heat and add to a blender, with tomato • Meanwhile, heat potatoes in pan with a splash of water for 5 minutes • Add coconut milk, bay leaf, chili, ginger, tumeric and tomato mixture, and cook for a further 5 minutes with a cover • Add carrots and peas, and leave to simmer for 5 - 10 minutes, depending on how runny you like the liquid • Remove from heat and serve with quinoa or rice

* 2 Tablespoons coconut or vegetable oil * 1/2 teaspoon yellow or brown mustard seeds * 1/2 teaspoon cumin seeds * 1/2 medium to large onion, finely chopped * 2 cloves garlic, minced * 1 Serrano chile pepper, finely sliced * 1 large bunch asparagus, ends trimmed and cut into 1 - inch pieces on the diagonal * 1/2 teaspoon salt * 1/4 cup water * 1/2 cup dried, unsweetened shredded coconut

I'm taking some probiotics as well, and plan on eating lots of broccoli sprouts and herb salads with Black Cumin Seed Oil to keep the H Pylori at bay.

However, I have also been reading a lot about the positive effects of black cumin seed (Nigella Sativa) on inflammation and also on diabetes in particular (using 2 grams a day).

On your website there is only one reference to cumin seed (I used the search function) and in your book I can not find any reference it as well in the index (just got the book today and just started reading it).

DEVA ™ Black Cumin Seed Oil is one of the finest black seed supplements on the marSeed Oil is one of the finest black seed supplements on the marseed supplements on the market.