Sentences with phrase «heated cumin seeds»

We like the extra flavor that the heated cumin seeds add but if you want to keep it simpler, just skip it.

Heat the cumin seeds in the oil for 30 seconds, then add the onions, garlic tomatoes and ginger and cook for 5 minutes.

Not exact matches

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

Heat a heavy skillet over high heat, add the caraway, cumin, cardamom, cinnamon, allspice, and cloves and dry - roast until the seeds darken and become fragrant, being careful that they don't bHeat a heavy skillet over high heat, add the caraway, cumin, cardamom, cinnamon, allspice, and cloves and dry - roast until the seeds darken and become fragrant, being careful that they don't bheat, add the caraway, cumin, cardamom, cinnamon, allspice, and cloves and dry - roast until the seeds darken and become fragrant, being careful that they don't burn.

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.

Heat a pan with oil and season with cumin seeds.

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

Increase the heat and add the cumin seeds, ginger and garlic.

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

Heat oil in a pressure cooker and crackle cumin seeds.

Heat oil in a pan add garlic cloves, red chilly, mustard seeds, cumin seeds, black gram, curry leaves and fry till mustard starts splitting.

Heat oil in a pan and crackle cumin seeds.

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

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.

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

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.

For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.

When a drop of water sizzles upon hitting the pan, reduce the heat to medium - low and add the cumin seeds.

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.

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.

Warm the oil over medium heat in a medium pot, add cumin seeds and toast for 1 - 2 minutes, until fragrant.

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

Ingredients: 1 onion, chopped 1/4 cup olive oil 2 carrots, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin seed 1 bay leaf 2 cups dry lentils 8 cups water 2 tablespoons sherry vinegar salt to taste ground black pepper to taste 2 Tablespoons NW Elixirs Hott Sauce # 1 Instructions: In a large soup pot, heat oil over medium heat.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

Heat the olive oil in a medium saucepan and saute the onion and chili for a couple of minutes before adding the tomatoes, goji berries and cumin seeds.

Toast the coriander seeds, cumin seeds, and flax seeds in a dry saute pan over medium heat for 30 seconds to 1 minute to lightly toast.

Extra Virgin Olive Oil 1 Yellow Onion, finely chopped, divided — Sea Salt 2 cloves Garlic 1/2 tsp Paprika 1/4 tsp Ground Cumin 1/4 tsp Chili Powder — Black Pepper, freshly ground 1 1/2 cups Canned or Cooked Pinto Beans 2 Jalapeño Peppers, chopped, seeds removed if you don't want the heat 2 Plum Tomatoes, finely chopped 1/4 bunch Fresh Cilantro, chopped 1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious addition.

Make the chicken: In a small skillet, toast the black peppercorns, coriander, cumin and mustard seeds over medium heat until fragrant, 2 to 3 minutes.

* 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.

Heat the vegetable oil in a wok / skillet and add the asafetida, mustard seeds, cumin seeds and chopped garlic.

Heat oil in a skillet / wok and add cumin seeds.

Toast the cumin and coriander seeds in a dry pan over medium heat for about a minute or until they darken slightly in colour and are fragrant.

heat the oil in a pan put the cumin seeds, as they pop saute the ginger, garlic paste then saute the onion paste golden.

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 as they change the color add chopped green chili and soaked dal stir and mix.

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.

Heat the oil in the pan add cumin seeds as they change the color saute the onion.

In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, and fennel seeds until fragrant, shaking the pan frequently, 2 to 3 minutes.

Heat some oil in a large pan and temper some mustard and cumin seeds.

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

Heat the coconut oil in a separate medium sauté pan, and add the turmeric, ginger, and cumin seeds, stirring until the seeds just begin to pop.

Heat the oil in a pan, add the cumin seeds.

Heat oil, add cumin seeds, fennel seeds and bay leaf, when jeera and fennel sizzles, add chopped onion and saute till it turns transparent.

Add the coriander seeds, cumin seeds, mustard seeds, turmeric and curry leaves if using and shake the pan over the heat, taking care as the spices sizzle and pop.

I usually make my lentil soup with Indian spices - cumin seeds, coriander, garam masala, chili powder - which adds some welcome heat during the winter months.

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.

Meanwhile, in a separate pan, heat oil and stir in chopped garlic, coriander seed, cumin seed and mustard seed until garlic is brown and mustard seeds pop.

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