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
Not exact matches
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.
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)
2 large onions Oil for
frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp
cumin —
seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel
seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free
2 large onions Oil for
frying 2 fresh chillies / chilli flakes or powder 3 - 4 cloves of garlic 2 peppers
Cumin (
seeds or ready ground) 200g red lentils
We used freshly ground
cumin, coriander and brown mustard
seed,
fried at the end of the onions, and topped it with a greek yogurt raita, fresh with chopped cilantro and
cumin and lime juice.
Heat oil in a pan add garlic cloves, red chilly, mustard
seeds,
cumin seeds, black gram, curry leaves and
fry till mustard starts splitting.
Place the coriander and
cumin seeds in a dry
frying pan and heat for 2 - 3 minutes, shaking the pan constantly.
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
Toast the
cumin and coriander
seed along with the black peppercorns in a dry
frying pan over a medium heat until they smell toasted — anything up to 5 minutes.
Toast the
cumin and coriander
seeds in a dry
frying pan, grind and place in the mixing bowl.
Add the mustard
seeds and when they begin to pop, after about 1 minute, lower the heat, add the
cumin and fenugreek
seeds and red chile, and
fry for half a minute.
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground
cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower
seed, toasted 1 1/2 cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if
frying: flour for dredging olive oil or canola oil for
frying
* 1 cup yellow split peas * 1/2 medium red onion, finely chopped * 2 garlic cloves, minced * 1 Jalapeno chile pepper, finely chopped (
seeded first, if you prefer less heat) * 1/2 teaspoon ground
cumin * 1/2 teaspoon ground turmeric * 1 teaspoon salt * 1/4 cup finely chopped cilantro leaves, plus extra for garnish (optional) * 1/4 cup water * oil for
frying * lemon wedges (optional)
Heat oil, add
cumin seeds, when it sizzles, add finely chopped onions and
fry till they turn slightly brown.
Add the
cumin seeds and
fry until they darken slightly in colour and release their aroma — about 30 seconds.
Heat a
frying pan without any oil and dry roast the whole spices - coriander
seeds,
cumin seeds, fennel
seeds, cloves, cardamoms and pepper corns for about a minute.
Heat the ghee in a pan add
cumin seeds let them crackle then add garlic, onion
fry until golden add broken whole red chili and switch off the flame quickly, reserve some tadka for garnish.
1 pound dried and skinless fava beans (broad beans), soaked for 24 - 48 hours 2 teaspoons
cumin 1 teaspoon ground coriander cayenne pepper or chili pepper (optional, to taste) salt & pepper 1 teaspoon baking soda 1 cup parsley 1 cup cilantro 2 leeks, white and green parts 6 scallions, finely chopped 6 garlic cloves, minced 3/4 cup sesame
seeds (optional)
frying oil (I used peanut oil)
Place a dry
frying pan on a medium heat and toast the coriander,
cumin and caraway
seeds for two minutes or until fragrant.
Add the
cumin seeds and
fry for another minute or two.
1 tablespoon olive oil 1 medium fennel bulb, chopped (stalks and core discarded, roughly 1-1/2 - 2 cups) 1⁄8 teaspoon sea salt freshly ground black pepper to taste 1/2 cup red bell pepper, chopped 2 cups cooked chickpeas (garbanzo beans) 1 medium clove garlic, chopped 1-1/2 tablespoon apple cider vinegar 2 tablespoons olive oil for purée 2 teaspoon freshly grated ginger 1⁄2 teaspoon sea salt 1⁄4 teaspoon
cumin 3⁄4 teaspoon paprika 1⁄8 teaspoon cinnamon 1⁄3 - 1/2 cup sliced green onions 1/2 cup good quality breadcrumbs (see note) 3 tablespoons sesame
seeds 1⁄8 teaspoon sea salt 1 tablespoon olive oil for
frying patties
Dry
fried 1/2 tsp
cumin seeds in a small saucepan for a few minutes until a delicious warm aroma arose.
In a small
frying pan over medium heat, toast the
cumin and coriander
seeds just until fragrant and beginning to brown, about 3 minutes.
In a small
frying pan over medium heat, toast the coriander and
cumin seeds just until fragrant and beginning to brown, about 3 minutes.
Add the
cumin seeds and
fry for a couple of minutes, until browned and fragrant.
Fry and soften the onion for 5 minutes, then add the garlic and
cumin seeds.
* 1/2 cup dried unsweetened grated coconut * 1 tablespoon coconut oil * 6 shallots, finely chopped * 2 garlic cloves, finely chopped * 4 red or green hot chilies,
seeded and finely chopped * 1 teaspoon ground coriander * 1 teaspoon ground
cumin * 1 pound ground beef * 1 egg, beaten * rice flour, to coat * Coconut oil for shallow
frying
Add the shredded coconut and
cumin powder or
seeds and
fry constantly till golden.
2 boneless, skinless chicken breasts, cut into thin strips 2 tablespoons oil for stir
frying (butter / coconut oil / ghee) 1 teaspoon sesame oil 2 cloves garlic, peeled and crushed 2 teaspoons fish sauce 2 teaspoons soy sauce 1 lime, juiced 2 teaspoons ground
cumin 1 chili pepper (we use anaheim), trimmed and chopped Dash of hot sauce (if you want it spicier) 2 teaspoons sesame
seeds Salad mix of your choice Vinaigrette of your choice (I like using Nourishing Gourmet's Everyday Salad Dressing) Chopped cilantro (optional)
Combine the
cumin seeds, peppercorns, coriander
seeds and cardamom pods in a small
frying pan.
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.
Add the mustard
seeds, paprika and
cumin and
fry for 2 minutes, immediately remove from flame.
Asparagus, Mushroom, Brioche «Hole in One» Salad with Truffle Cream Vinaigrette Asparagus and Tomato Salad with Warm Ham Vinaigrette Beet, Red Cabbage & Carrot Salad with
Seeds, Currants and Orange Pomegranate Molasses Dressing Black Rice, Butternut Squash, Orange & Cashew Salad Blue Baby Potato Salad Butternut & Quinoa with Lemon & Honey Caesar Salad with Parmesan Croutons Carrot Salad with Moroccan Spices Cauliflower Steak with Mushroom Ragout & Hee Hee Chicken and Potato Crisp Salad with Watercress and Dijon Vinaigrette Confetti Salad with Carrot Juice Vinaigrette Crispy California Avocado Taco with Chipotle Corn Relish
Cumin Garlic Roasted Carrots and Avocado Salad with Citrus Dressing, Arugula and Sesame
Seeds Fennel Romano Coins & Salad Greens with Buttermilk Sriracha Dressing Flageolet, Nectarine & Tomato Salad with Ginger, Lime & Pistachios
Fried Tomatillo Wedges with Apple Ham Vinaigrette & Cilantro Lime Aioli Goat Cheese Buttermilk Dressing with Orange - Chili Croutons Grilled Corn, Zucchini, Red Pepper and Potato Salad with Red Wine Vinaigrette Grilled Halloumi Cheese & Watermelon Salad with Basil Mint Sauce Grilled Zucchini with Anchovy Garlic Caper Sauce Italian Chopped Salad Mango & Banana Salsa with Talapia Nectarine & Corn Salad with Lime Ginger Cilantro Vinaigrette Orange, Pea and Leek Salad Orange Slices Salad with Avocado Green Olive Salsa Papaya, Pineapple and Avocado Salad Pear, Blue Cheese & Watercress Salad Poached Egg, Prosciutto and Asparagus Salad with Romesco Sauce Quinoa Salad with Pistchios and Dried Apricots, Orange, Rice Vinegar and Sesame Oil Red Lentil, Carrot & Avocado Salad Red Potato and Green Bean Salad with Goat Cheese Buttermilk Dressing Rice, Chicken, Asparagus, Avocado Salad with Cilantro Puree Vinaigrette Roasted Shrimp and Pineapple Salad Shrimp Salad Sandwich with Spicy Lime Aioli Shrimp Salad Thai Style with Gula Jawa Sliced Chicken Salad with Zucchini Ribbons, Avocado, Oranges & Dijon vinaigrette Smoked Salmon Tomato Cups Soba Noodle Salad with Ginger Peanut Dressing Spring Rolls with 8 Dipping Sauces Thai Beef Salad Thousand Island Dressing, Homemade by Lynne Tofu & Soba Salad with Peanut Sauce Valencia Salad with Oranges, Serrano Ham and Manchego Cheese Waldorf Turkey Salad Wheat Berry, Green Olive and Roasted Pepper Salad with Lemon Zest Vinaigrette
I didn't use water; instead I just stir
fried the garlic, onion and kale after adding
cumin, paprika, chill
seeds and cayenne to the mix.
Add more oil and return the skillet to heat, then
fry half the potatoes in fenugreek, fennel, and
cumin and mustard
seeds for a few minutes, until the potatoes are half cooked.
Add the
cumin seeds and
fry until fragrant, stirring frequently.
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.
In a medium
frying pan, toast the
cumin seeds on high heat for about 1 minute or until fragrant.
1) Heat the oil in a non-stick pan before adding the mustard, curry leaves, chilies,
cumin seeds, mustard
seeds and allow them to crackle 2) stir in the onion and shallow
fry until softened and transparent 3) Introduce the scrambled tofu and then mix thoroughly 4) Add the black pepper, curry powder, salt, coriander powder and cook for 3 - 4 minutes 5) stir in the tomato puree before turning off the heat
300g cooked beetroot, grated 75g breadcrumbs 100g chickpeas, squashed 2tbsp finely chopped parsley 1tbsp finely chopped chives 1/2 tbsp chipotle paste 1 1/2 tsp smoked paprika 1 egg lightly beaten 3 tbsp gram flour 50g feta cheese, crumbled 2 spring onions finely chopped Oil for shallow
frying Salt to taste 1 tsp toasted
cumin seeds Salt to taste
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.
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
Now add the sliced leeks and peppers along with the chilli,
cumin seeds and salt, and
fry for another 5 min at medium heat.
The lentil and bean dishes for example often start in a similar fashion of
frying onions, then
cumin and mustard
seeds, garlic and ginger, dry spices and tomatoes making the basic masala sauce.
Sides Apple Onion Cheese Gratin Beans and Peas: — Black - Eyed Pea Cakes, The Painter's — Cuban Black Beans — French String Beans with Roasted Red Onion and Peppers — Parmesan Peas — Smashed Pinto Beans — Tuscan White Beans Broccoli: — Broccoli with Pine Nuts, Parmesan - Roasted — Broccoli Salad with Sunflower
Seeds — Broccolini with Lemon Butternut Squash: — Butternut Squash Casserole — Butternut Squash Risotto Cauliflower: — Cauliflower Gratin — Cauliflower Mashed Potatoes — Roasted Cauliflower with
Cumin, Coriander and Almonds Coleslaw: — Asian Slaw with Roasted Peanuts — Coleslaw Corn: — Corn Casserole — Creamed Corn — Mexican Grilled Corn Cornbread Dressing Cornbread Stuffing with Andouille, Fennel and Red Bell Peppers Cranberry Sauce Deviled Eggs
Fried Green Tomatoes with Buttermilk - Lime Dressing Fruit: — Baked Pineapple Casserole — Strawberry Pretzel Salad Green Beans and Kale, Spicy Parmesan Grilled: — Grilled Vegetables with Balsamic Vinaigrette — Mexican Grilled Corn — Vegetable Skewers with Pesto Vinaigrette Grits: — Gouda and Chipotle — Summertime Cheese Grits with Roasted Vegetables Kale: — Baked Kale with Gruyere — Green Beans and Kale, Spicy Parmesan Macaroni and Cheese: — Baked Macaroni and Pimento Cheese — Baked Shells with Fontina and Parmesan Bread Crumbs — Grown - Up Mac and Cheese (Barefoot Contessa)-- Macaroni and Cheese (Edna Lewis and Scott Peacock)-- Macaroni and Cheese (Ezra Pound Cake)-- Macaroni and Cheese with Summer Vegetables — Stovetop Mac - n - Cheese Okra,
Fried Onions, Herb - Roasted Potatoes: — German Potato Salad — Hashbrown Casserole — Loaded Baked Potatoes — Mashed Potatoes (Blue Willow Inn)-- Mashed Potatoes with Cream Cheese and Cheddar — Mashed Potatoes with Scallions and Lemon Zest — Potato Dominoes — Potato Salad (Tyler's Ultimate)-- Roasted Rosemary Potatoes — Smashed Potatoes with Chives — Twice - Baked Potatoes Risotto: — Baked Risotto — Butternut Squash Risotto — Chive Risotto Cakes — Mushroom, Leek and Lemon Risotto — Spinach Feta Risotto — Sweet Potato Risotto Spinach: — Creamed Spinach Gratin — Spinach Feta Risotto Squash and Zucchini: — Grilled Zucchini Rollatini with Sun - Dried Tomatoes and Goat Cheese — Ratatouille, Easy Roasted — Squash Casserole — Squash Puppies with Roasted Jalapeño Mayonnaise Strawberry Pretzel Salad Sweet Potato: — Sweet Potato Risotto — Sweet Potatoes, Roasted Rosemary Tomatoes, Stuffed Provencal