Sentences with phrase «dried coriander leaf»

Mash until smooth, then stir through the crushed garlic, coconut milk, curry paste and dried coriander leaf.

Not exact matches

Chop coriander leaves and sun - dried tomatoes into small pieces, then chop the cucumber into quarters length - ways before slicing out the seedy middle of each quarter and then chopping the harder part into thin slices.

10 small dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup water

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

Now add bay leaf, turmeric powder, chili powder, coriander powder, cumin powder, dry mango powder and stir again.

Dry - roast the bay leaves, coriander, cumin, fennel, mustard, cardamom, cloves, bay leaves and chilies until they are slightly darker and fragrant, about three to four minutes.

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.

1 onion, fine diced 5 cloves of garlic, minced olive oil 6 slices of smoky bacon 1 lb pork shoulder, large cubes 1 cup dried black beans, soaked overnight chorizo sausage links, sliced 3 bay leaves dried chili flake to taste, optional 1 TBL coriander seeds, toasted and then finely ground enough water or stock to cover rice vinegar to serve

1/3 c med bulgur 1/3 lb ground lamb 1/3 lb ground 95 % lean beef 1/2 med onion, grated 4 cloves garlic, minced 1/4 c finely chopped mint 1 1/2 tsp red curry paste 3/4 tsp ground cumin 1/2 tsp ground allspice 1/4 tsp ground coriander 1/2 med cucumber, grated and spun dry in salad spinner (about 1/2 cup) 1/3 c low fat plain greek style yogurt 1/4 tsp freshly ground black pepper 12 lg lettuce leaves 1 med tomato, chopped (about 1/2 cup)

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

Serve with a pinch of dried chilli flakes, a little coconut cream swirled over the soup (optional), a few coriander leaves to garnish and extra lime wedges on the side.

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)

Mashed Dolichos Catjang Image & Recipe: Faha's Kitchen Time: 20 Minutes Mashed Dolichos Catjang ingredients: Boiled Dolichos Catjong 1 cup Dry prawn (optional) 7/8 pieces Onion sliced 1/2 cup Green Chilli 3 pieces Coriander leaf chopped 1 cap Masturd oil 1 table spoon Salt 1/3 tea spoon Directions: At first fry -LSB-...]

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

The expression of the traditional London dry style comes from the maceration into pure wheat spirit of juniper, coriander and angelica root, which have been left for 24 hours to allow their flavour characteristics to fully infuse.

2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper

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

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.

water, distilled vinegar, spice blend (dried garlic, dried onion, spices (black pepper, parsley, fennel, cilantro, basil, savory, thyme, marjoram, oregano, bay leaves, rosemary, mustard, cumin, coriander), citric acid, dried carrots, red pepper, spice extractives), garlic puree (garlic, water, citric acid), maltodextrin, sugar, lime juice concentrate, xanthan gum, soybean oil, potassium sorbate and potassium benzoate (to preserve freshness), modified cellulose gum, soy lecithin

Roast Beef Ingredients: 2.5 lbs beef clod shoulder roast — I trimmed off all the excess fat b / c it wasn't grass - fed type Lots of garlic 1 white onion 1 jicama — thickly sliced Lots of shallots 3 whole cloves 4 dry bay leaves 1 cinnamon stick 8 medium size carrots — thickly sliced 2 tsp ghee Seasonings from Caramelized Chicken mixture Basically: salt, pepper, rosemary, thyme, paprika and coriander Directions: 1.

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,...

This recipe is extremely flavourful thanks to all the spices / herbs such as dried oregano leaves, dried thyme and coriander.

Sharba Libiya شربة ليبية Serves 4 - 6 Ingredients 2 tbsp olive oil 150 grams boneless trimmed lamb 1 onion finely chopped 1 tomato 1/2 bunch parsley 1/4 bunch coriander 1 tsp turmeric 1 tsp paprika 1/2 tsp allspice Salt and black pepper A few whole cardamoms, 2 bay leaves and a stick of cinnamon 1/2 cup orzo 3 tbsps tomato paste 2 tbsps dried mint 6 cups water lemon slices Method Peel and chop tomato finely, chop parsley and coriander finely.

1 delicata squash, halved and sliced into 1/3 ″ crescents 1 cup pearl couscous 1 cup chickpeas 8 kale leaves, torn into small pieces and massaged with olive oil 1/2 teaspoon coriander 1 teaspoon dried mint 2 teaspoons harissa or hot sauce 2 teaspoons maple syrup salt and pepper, to taste 1/4 cup olive oil 1/4 cup walnuts, toasted and chopped 2 tablespoons cranberries

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

boneless, skinless chicken breasts, thighs, or both 2 teaspoons cumin 1/2 teaspoon coriander 1/2 teaspoon dried oregano 1 1/2 teaspoons kosher salt 1 bay leaf 4 cups low - sodium chicken stock 2 13.5 - ounce cans cannellini beans, drained and rinsed 1 cup frozen corn Shredded monterey jack cheese, sliced - jalapenos, cilantro for serving

2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)

Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)

Ingredients 4 cups low - sodium vegetable broth 2 (14.5 oz) cans low - sodium fire roasted diced tomatoes 2 tsp olive oil 1 medium red onion, chopped 4 cloves garlic, minced 1 poblano pepper, cut in half, seeds removed 1 red bell pepper, cut in half, seeds removed 1 jalapeno, cut in half and seeds removed 1 cup dry quinoa 1 Tbsp paprika 1/2 tsp chipotle chili powder 1/2 tsp ground coriander 1/2 tsp ground cumin 2 bay leaves pinch ground cinnamon 1 avocado, cut into 1/2 inch cubes 1 lime, cut into wedges (I forgot the lime!)

balsamic vinegar, bay leaf, bell pepper, coriander, cumin, Eastern European, fennel seed, garlic, miso, nutritional yeast, red bell pepper, red pepper, soy curl, sun - dried tomato, tomato, tomato paste, vegan, vegetarian, white bean

12 dry Thai chile peppers, seeded and soaked in warm water until softened 1 tablespoon coriander seeds 1/2 teaspoon black peppercorns 1/2 cup chopped shallots 1/4 cup chopped garlic 3 stalks lemongrass, outer leaves and tops removed, minced 3 tablespoons peeled and chopped fresh galangal (or substitute fresh ginger) 2 tablespoons chopped cilantro 2 teaspoons Kaffir lime zest 1 teaspoon shrimp paste

6 New Mexican red chiles, stems and seeds removed (or substitute 4 small, hot dried chiles, such as piquins) 1/4 cup cumin seeds 1/4 cup coriander seeds 2 tablespoons black peppercorns 1 tablespoon mustard seeds 1 teaspoon cardamom seeds 1 teaspoon whole cloves 1 teaspoon fenugreek seeds 1 tablespoon turmeric powder 1 tablespoon dried, powdered curry leaves

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

Spice Paste: 12 dried red Kashmiri chiles, or substitute santakas or mirasol, seeds and stems removed 2 teaspoons cumin seeds 3 teaspoons coriander seeds 1/2 teaspoon black peppercorns 3 cloves 1 two - inch piece of cinnamon stick 2 cardamom pods 1 two - inch piece fresh ginger, peeled and finely chopped 6 cloves garlic, peeled and finely chopped 3 tablespoons malt vinegar The Vindaloo: 1/2 teaspoon turmeric powder 1/2 teaspoon red chile powder, New Mexican preferred 1 pound pork meat, cut into small, bite - sized cubes 1/2 pound bacon, finely chopped 2 tablespoons vegetable oil 3 bay leaves 1 large Spanish or mild onion, finely sliced 2 tablespoons tomato paste 12 cocktail onions Salt to taste

-- 1,5 kg butternut squash, cut in half lengthways and scoop out the seeds and soft fibres — 1 small handful dried porcini mushroom — 1 red onion, finely chopped — 2 cloves garlic, finely chopped — 5 pieces sun - dried tomatoes, chopped — 100 g couscous — 2 sprigs of fresh rosemary, leaves picked and finely chopped — 1/4 teaspoon chili powder — 1/4 teaspoon ground coriander seeds — 1/2 handful walnuts, very coarsely chopped — olive oil — salt, black pepper

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

1/2 tsp cumin seeds 200mL extra virgin olive oil — use the good stuff because you will really taste it 2 yellow onions, sliced 5 cloves garlic, minced 2 red bell peppers, seeded and sliced into 1 cm wide strips 1 yellow and 1 orange bell pepper, prepared as above 2 jalapenos, roughly chopped 2 tbsp organic raw sugar 2 bay leaves 1.5 tbsp dried coriander Handful fresh parsley (be generous) 4 large or 6 small tomatoes, roughly chopped 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

1 pound dried chickpeas 4 garlic cloves, roughly chopped 1 large onion, cut into 8 pieces 2 tablespoons berbere (or substitute 1 1/2 tablespoons cumin and 2 teaspoons cayenne) 1/2 teaspoon ground coriander 1/4 teaspoon ground cardamom (optional) 1 bunch flat - leaf parsley, large stems removed 1 bunch cilantro, large stems removed 1 1/2 teaspoons salt (fine salt is best here) 1 teaspoon black pepper 3/4 teaspoon baking soda 1 tablespoon fresh lemon juice 2 tablespoons olive oil

Garnish with coriander leaves and dried fenugreek leaves that are crushed between the palms of your hands (both garnishes are optional)

5 medium - sized onions, sliced 1 cup chopped cauliflower 1 cup potatoes, grated 1 cup carrots, grated 1 cup chopped green and yellow peppers 1 cup chopped spinach 1 teaspoon cumin seeds 1 teaspoon coriander seeds 2 teaspoons dried fenugreek leaves 1/2 teaspoon chili flakes 3 tablespoons garlic paste 3 tablespoons ginger paste 1 1/2 teaspoons turmeric powder 2 cups chickpea flour 1/3 cup cornstarch Salt, as needed for seasoning Soybean or Vegetable oil, for frying

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)

highest food sources of quercetin (according to US govt database): wild arugula, capers, yellow chili / ancho peppers / coriander / dill / fennel leaves / kale / juniper / lovage leaves, dried oregano / radish leaves / outer layers onions.

For the Soup 10 cups water 16 ounces dried black beans 2 bay leaves 1 handful of cilantro stems, tied together with kitchen twine 4 cloves of garlic, roughly chopped 2 stalks of celery, chopped 1 large onion, chopped 2 medium carrots, chopped 1 chipotle chile in adobo, chopped, plus 1 tablespoon of the adobo sauce 1 teaspoon ground cumin 1/2 teaspoon coriander salt and pepper to taste

Ingredients you will need 1 large carrot, grated 1 Granny Smith apple, grated 80 g (2 cups) rocket, washed and dried 40 g (1 cup) baby spinach leaves, washed and dried 1 red capsicum, roughly diced 120 g (1 cup) cherry tomatoes, halved 1 large avocado, peeled, pitted and cubed 60 g (1/2 cup) goji berries, plus extra to serve 3 tbsp pumpkin seeds, plus extra to serve 3 tbsp sunflower seeds, plus extra to serve 3 tbsp almonds 70 g (1/2 cup) shelled pistachios 30 g (1 cup) coriander leaves, chopped chilli flakes, to taste

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

300 g mixed vegetables (peas, carrots, beans and potatoes) 2 tbsp vegetable oil 1 small onion, finely minced 1/2 tbsp garlic, minced 1/2 tbsp ginger, minced 3 tbsp tomato puree 3 fresh green chillies, slit down the middle (I chopped mine up) 1 tsp turmeric powder 1 tsp garam masala powder salt 2 tbsp cashew nuts 2 tbsp canned or fresh pineapple chunks 1/3 cup light cream few chopped glace cherries to garnish (or used dried cranberries) Coriander leaves to garnish