Sentences with phrase «dried pods used»

Not exact matches

These pods are great when used either fresh or dried as a powder or flakes.

1 stalk lemongrass, finely sliced (use only the bottom 6» of the stalk) 1 teaspoon lime zest, preferably kaffir lime 1 - 2 dried Thai bird chiles, seeds removed 1/2 teaspoon ground cinnamon 2 cardamom pods, husked 1-1/4 teaspoons turmeric 1 tablespoon coriander seeds 1-1/2 teaspoons cumin seeds 1 tablespoon fresh galangal or ginger root, minced (see Chef's Note) 1 tablespoon coconut milk (optional)

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.

I leave the pods to dry in my kitchen after I use them and the whole house has a subtle, wonderful smell.

I didn't realize you could dry the pods and use them, though I usually just toss them in some sugar whole.

The name comes from the fact that you can use the dried pods as a shaker as the seeds will rattle inside the pod.

A tea made from dried chile pods is used in Ecuador to treat stomach pains and colic, while in Ayurvedic medicine, a pill made from chile powder, ginger, and rhubarb is used to combat severe indigestion.

Using a retired coffee grinder, you can turn the dried pods into a wonderfully hot and flavorful powder (store it in a cool, dry and dark place).

Small, hot, dried red Capsicum peppers are sometimes also referred to as chilis, after the Nahuatl (Mexican) term used for the pungent pods on the other side of the Atlantic Ocean.

There are five keys to the quality of the homemade chipotles: the maturity and quality of the pods, the moisture in the pods, the type of wood used to create the smoke, the temperature of the smoke drying the pods, and the amount of time the fruits are exposed to the smoke and heat.

Many chile gardeners know harvest time as «too many chiles», and we already showed you various ways to use and preserve the plenty of pods, for example by drying, pickling, or juicing.

Story and Photos by Harald Zoschke Recipes: Candying Chiles Bold Banana Bread Belligerent Butter Scotch Blistering Blue Lagoon Cocktail Many chile gardeners know harvest time as «too many chiles», and we already showed you various ways to use and preserve the plenty of pods, for example by drying, pickling, or juicing.

And every once in a while, when you're using a fresh bean in a recipe, you can add the empty pod (rinsed off and dried if it's been steeped in milk or cream) to the jar (see note).

Ingredients - 12 oz beef eye of round (cheap cut of meat is fine since you're going to thinly slice it)- 1 2 - inch piece of ginger, peeled and grated - 4 garlic cloves, minced - 2 star anise pods - 5 whole cloves - 1 cinnamon stick - 8 cups of beef bone broth or beef stock (I used a mix of both)- 1 teaspoon asian fish sauce - kosher salt, to taste - 4 oz dried rice noodles - 4 oz mushrooms, such as shiitake, oyster, or cremini - 3 carrots, peeled and thinly sliced - 1 head of boy choy, cut and washed

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

You can also use 4 ounces of dried pods, just twist the stem ends and pull to remove the strings, discard the pods and proceed with the recipe.

1 small bunch mint (about 6 sprigs) About 2 tablespoons olive oil 1 large onion, finely chopped 3 garlic cloves, crushed and peeled 2 1/2 tablespoons curry powder (SoupAddict used a combo of madras and yellow curry) 1/2 teaspoon ground cardamom 4 crushed cardamom pods (optional) 2 pounds boneless lamb leg or shoulder, fat removed, cut into 1 - inch cubes and patted dry Salt, freshly ground black pepper 3/4 cup water 2 teaspoons honey (optional) 3 dried figs, sliced (optional) 1 parsnip, peeled and sliced 2 tart - sweet apples, such as Gala or Honeycrisp, peeled, cored and diced

1 to 2 ounces whole, dried chilis, 6 to 8 pods (guajillo, New Mexico, cascabel, ancho, chipotle are nice; add a chile de arbol for heat - I used 2 guajillos, 2 anchos, and 1 chipotle)

The partially dried pods are then smoked in special rooms using a proprietary process.

The first chiles to appear in North Africa were probably small, extremely hot annuums closely related to cayennes, which were and still are used mostly in the dried red pod form or are ground into powders.

The dried pods might be charred to bring out their flavors while a paste made from them is used in soups, tamales and often in the absolutely delicious chicken dish ají de gallina.

«Looking at the sun»; the erect (sometimes pendant) pods are 2 to 4 inches long, are quite hot, and are used both fresh and dry.

A chile ristra is a decorative arrangement of dried chiles designed to preserve chile pods until you are ready to use them.

However, the pods can be used fresh in salsas and can be dried for adding to stir - fry dishes.

Using a retired coffee grinder, you can turn the dried pods into a wonderfully hot and flavorful powder (store it in a cool, dry and dark place — and don't inhale the dust from grinding!).

I bought a huge bag of dried red chile pods last fall from a market in Espanola and have been using them for my red chile sauce this year.

The pods are dried and can be used whole, ground or only the seeds inside the pod.

Rather than using the traditional props associated with jewellery photography like pebbles and slate, stylist Hilary Lowe has gone for something more unconventional and displayed these Allium Seed Pod Earrings by Caroline Frodsham from Pods & Plunder on a dried seed head.

And use the dry thouch super pods and large mf pods for day time use.

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They would grind the pods to make sweet flour which was used for soups, drinks, puddings, porridge, and dried cakes.

The dried seed pods and wood are used to extract the main compounds of mesquite.

Dry leaves, threshed pods, and stalks of various bean plants are also used as fodder for livestock or as fuel in cooking.

In Egypt and parts of Asia, the seedlings and pods are also consumed as a vegetable, and the dried leaves are used to flavor sauces and gravies.

Instead of making a wreath with bulky plastic gourds, try using putka pods, which are natural dried seed pods that look exactly like tiny pumpkins.

Apple Bean or alfalfa sprouts Blackberries Blueberries Cactus fruit Carrots Cherries Cranberries Edible flowers from the garden (organically grown and NOT from a florist) such as roses, nasturtiums, day lilies, pansies and snap dragons Green or red bell peppers Kiwi Fruit Mango Melons Papaya Pea pods (flat, NO peas) Peach Pear Pineapple Raspberries Squash Dried fruit can be used as well, but since it is so concentrated, use only one third the amount as fresh.

Did buy some mums this weekend and started bringing some fall elements like pillows, changing tablecloths, using some of those dried pod vase fillers for old bowls and trays.

The first is by using dried or UHT milk pods — these are great if you don't have access to a fridge but may not be to everyone's taste.