Not exact matches
1 teaspoon cayenne
powder 1 teaspoon cumin
powder 1 teaspoon
coriander powder 1/4 teaspoon cardamom
powder 1/4 teaspoon cinnamon
powder 1 teaspoon freshly ground black pepper 1 teaspoon sugar 1/4 teaspoon salt 1 3 - pound chicken, boned, and coarsely chopped (1 1/2 to 2 pounds
of meat) 1/3 cup peanut or vegetable oil 2 cups sweet potatoes, peeled and cut into 1?
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
In a separate bowl, sift together 3/4 cup
of flour, salt, baking
powder, baking soda, and
coriander.
In a bowl add yogurt, one cup
of water, raisins, red chilly
powder,
coriander powder, cumin
powder, salt in it and whisk it well with a whisker or fork.
Then the addition
of flavorful ground turmeric, ground cumin,
coriander and a pinch
of chili
powder make the vegetables come alive.
Not to mention the constant changing
of the spices: cumin,
coriander, paprika, even garam masala or another curry
powder.
I have cooked a lot
of chili and a lot
of beans over the years and would suggest that both would benefit from seasoning with
coriander, cumin, chili
powder and cayenne to taste.
This is quite similar to my spinach and coconut dal but I use cumin, ginger and
coriander instead
of curry
powder.
1 pound
of carrots, chopped 1 pound
of sweet potatoes, peeled and chopped into bite - sized pieces 1 cup red lentils 1 onion, chopped 2 tablespoons fresh ginger, peeled and chopped 4 cups stock, vegetable or chicken 3 cups water 1 teaspoon curry
powder 1 teaspoon ground
coriander 1 tablespoon honey cayenne pepper, to taste salt & pepper, to taste
Add in a teaspoon
of hot paprika, and a half teaspoon each
of roasted
coriander, garlic
powder, salt & pepper.
Every cook has their own recipe, making the taste vary slightly from person to person; and while the variety
of spices are endless, the most commonly used in yellow curry are
coriander, cumin, mustard, chili
powder, ginger, garlic, cardamom, cinnamon, and tumeric — giving the curry it's yellow color.
Brush both sides
of chicken with olive oil and sprinkle evenly and generously with sea salt, pepper,
coriander, cumin and garlic
powder.
2 whole roasted red peppers, seeds removed 6 dried guaijillo chiles 1/2 cup boiling water 1 garlic clove 1/2 teaspoon cayenne
powder 1 teaspoon cumin 1/2 teaspoon
coriander Juice
of half a lemon Salt, to taste 4 to 5 tablespoons canola oil
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
After 10 hours, the meat will be rich with the flavors
of the recipe's many spices, like chili
powder,
coriander and cumin.
This soup is made with a few number
of spices (ginger, black pepper
powder, roasted
coriander powder, green chilies) and some fresh seasonal vegetables.
For the marinade: 1 cup vege stock 2 tbsp rice wine vinegar 3 tbsp tamari 3 tsp fresh ginger, minced 4 cloves garlic, minced 2 1/2 tbsp curry
powder 1/4 tsp cumin pinch
of ground
coriander
-- 500g diced Welsh lamb (fat trimmed off)-- 1 red onion, cut in to chunks — 2 tbsp olive oil — 1 tbsp tomato puree — Juice and zest
of half a lemon — Half a tsp each
of paprika, cumin, tumeric, chilli
powder, ground
coriander, garlic
powder — 2 tbsp fresh mint, chopped — A pinch
of sea salt and black pepper
Avocado Oil, Organic Red Wine Vinegar, Organic Apple Cider Vinegar, Sea Salt, Organic Black Pepper, Organic Oregano, Organic
Coriander, Organic Garlic
Powder, Organic Marjoram, Organic Lemon Juice Concentrate *, Organic Oil
of Oregano, Konjac * Adds a negligible amount
of sugar.
500 gm chicken, cut into medium pieces 1 tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1 tbsp
coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp cashew nuts, soaked in 1/4 cup of water for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves for garnish Salt
coriander powder 1/2 tsp turmeric
powder 1/2 tsp red chilli
powder 2 tbsp cashew nuts, soaked in 1/4 cup
of water for 30 minutes and ground to paste 1/2 tsp garam masala
Coriander leaves for garnish Salt
Coriander leaves for garnish Salt to taste
In a pan heat 2 tablespoons
of extra virgin olive oil, brown the
coriander powder (if you do not like strong flavours, pound the
coriander coarsely, let it season the hot oil, and then remove it, so you will only have its delicate aroma).
Chaat masala is a blend
of dried mango
powder, black salt, cumin,
coriander, dry ginger, asafoetida, and chili
powder.
Add in the garlic, ginger, curry
powder, crushed red pepper flakes, cumin,
coriander, cinnamon, cloves, bay leaf and 1 teaspoon
of the salt.
3 tablespoons vegetable oil 4 onions, chopped 1 small piece
of ginger, peeled and grated 1 large clove garlic, crushed 1 tomato, chopped 1 1/2 cups water 1 tablespoons paprika 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground
coriander 1 tablespoon medium - hot chile
powder 2 cups browned meat
of choice Fresh chopped cilantro for garnish
Paula Wolfert, in her book Couscous and Other Good Food from Morocco, states that «it is incorrect to think
of ras el hanout as curry
powder by another name» because it lacks sufficient amounts (or any, in some cases)
of cumin,
coriander, fenugreek, and mustard.
5 small green chillis, stems removed 5 small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch piece
of ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise seed 2 teaspoons cumin seed 5 cardamoms (or 2 Tablespoons car - damom
powder) 3 cloves 3 tablespoons
coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions for garnish 3 teaspoons rice flour for thickening (optional)
I do not like the taste
of fresh
coriander so I stick with the
powder only.
Nacho Cheeze 1 cup
of cashews, soaked for at least 4 hours 1 small bell pepper (red or orange) 1/4 cup
of nutritional yeast 1/2 tsp each
of garlic
powder, chili
powder, dried cumin, dried
coriander and paprika salt & pepper to taste Put all
of the ingredients in a blender and blend it up until creamy.
Cumin,
coriander, and chili
powder season a filling
of quinoa, black beans, corn and Monterey Jack Cheese.
Everyday Spice Blend, a combination
of coarse salt, garlic
powder, sweet smoked paprika, and ground
coriander, flavors her Skillet Stuffed Chicken with Spinach and Ricotta, Sheet Pan Fish & Chips, Warm Sweet Potato Salad with Bacon & Goat Cheese, and many other dishes.
1 onion, chopped 2 celery stalks, chopped, 1 1/2 cups
of cooked chickpeas 4 1/2 cups
of water 2 teaspoons
of garlic 1 teaspoon onion
powder 1/2 teaspoon turmeric 1/2 teaspoon ground
coriander 1 Tablespoon dried dill...
Water, Onions * (14 %), Chickpeas (13) *, Haricot Beans (12 %) *, Tomato Purée *, Red Peppers (2 %) *, Sunflower Oil *, Raisins (2 %) *, Red Lentils *, Curry
Powder * (Turmeric *,
Coriander *, Chilli *, Sea Salt, Onion *, Cumin *, Fenugreek *, Ginger *, Garlic *, Fennel *, Black Pepper *), Sea Salt, Cinnamon *, Paprika *, Cumin *, Palm Oil *, The production
of our organic Palm Oil does not endanger natural rainforest and habitats, * Organically grown and processed.
1 lb chicken breasts / thighs, cut into 1 inch cubes 3/4 cup yoghurt (full / lowfat) 1 tbsp ginger, minced 2 cloves garlic, minced 1/2 tsp cumin
powder 1 tsp
coriander powder 1/2 tsp garam masala pinch (or more)
of red chilli
powder (optional) pinch
of red food coloring (optional) salt and pepper to taste
Season the meat well with loads
of yummy spices — garlic salt, chili
powder, dried oregano, dried basil, cumin, ground
coriander, brown sugar, and sweet paprika.
Chickpea & Bean Tagine Water, Onions * (14 %), Chickpeas (13) *, Haricot Beans (12 %) *, Tomato Purée *, Red Peppers (2 %) *, Sunflower Oil *, Raisins (2 %) *, Red Lentils *, Curry
Powder * (Turmeric *,
Coriander *, Chilli *, Sea Salt, Onion *, Cumin *, Fenugreek *, Ginger *, Garlic *, Fennel *, Black Pepper *), Sea Salt, Cinnamon *, Paprika *, Cumin *, Palm Oil *, The production
of our organic Palm Oil does not endanger natural rainforest and habitats, * Organically grown and processed.
Now add the
powdered spices — remaining turmeric, red chilli
powder,
coriander powder and 1 teaspoon
of garam masala.
Dash
of Red Boat Fish Sauce 1 Tbsp cumin
powder 1 tsp
coriander powder 2 tsp black pepper
powder 1/2 tsp chili
powder 2 tsp salt 1/2 cup chopped onions 3 big carrots — sliced diagonally
first fry some garlic, ginger, ground
coriander, turmeric
powder and cashews on olive oil, add any combination
of vegetables (sweet or semisweet work well, like celery, fennel, but also zucchini,...), then soy sauce and juice
of one small orange per person - grapefruits or tangerimes work wonderfully too - cook for a minute or two, then remove from heat and stir in the couscous.
Curry
powder is a mixture
of several spices — turmeric, cumin,
coriander, to name a few.
The meat spent all day in a mixture
of chili
powder,
coriander, cumin, chipotles en adobo and tomatoes.
2 tbsp
of olive oil or oil
of preference 5 boneless chicken thighs cut into strips (or 3 chicken breasts) 1 medium onion sliced 1/2 medium red bell pepper sliced 1/2 medium green bell pepper sliced 2 tsp
of garlic
powder 1 tsp
of cumin 1/2 tsp
of coriander 1 tsp
of cayenne pepper (optional) 2 Roma tomatoes cut in 4 2 oz
of water or broth (chicken, vegetable, beef or bone) Salt and pepper to taste
Take a small bowl and make a smooth paste
of turmeric
powder, cumin
powder,
coriander powder and red chilli
powder by adding little amount
of water.
1 lb
of fish fillets (I used Alaskan wild cod) 1 cup
of ground almonds or almond flour 2 eggs 1 tbsp
of arrowroot
powder 1 tsp
of garlic
powder 1/2 tsp
of coriander Salt and pepper to taste Coconut oil or olive oil for frying
The grouper was dusted in blackening spices (chili
powder, turmeric, garlic, cumin, chili flakes, oregano, onion,
coriander, salt and pepper), pan seared, and served with black bean corn mango salsa, guac, warm tortillas, and some garnishes
of jalapeno, cilantro, radishes, and lime.
Nacho Cheeze 1 cup
of cashews, soaked for at least 4 hours 1 small bell pepper (red or orange) 1/4 cup
of nutritional yeast 1/2 tsp each
of garlic
powder, chili
powder, dried cumin, dried
coriander and paprika salt & pepper to taste
Like another reviewer here commented (Petra) there was nothing quick about this 22 minute chicken masala... By the time I was finished washing, slicing, cutting and cooking everything I was in about 3 hours... I doubled this recipe... It came out very good looking just like the photo at the top... Some people here commented that the recipe was bland so I added a 3/4 teaspoon
of both cumin and
coriander powder to the sauce... Nothing bland about this... It was on the spicy side... Not marinading the chicken in yogurt didn't make much
of a difference... I used chicken tenders... When are they ever tough or chewy anyway...
After 15 minutes, add turmeric
powder,
coriander powder, red chili
powder, half
of the onion paste, half
of the ginger - garlic paste, 3 to 4 tablespoons
of oil and salt to the mutton and mix well.
In a small bowl, combine the
coriander, chile
powder, and a pinch
of salt.
To make the Fat Head tortillas, you simply make the Fat Head pizza base, but instead
of adding herbs such as rosemary or other pizza flavours, I added 1 teaspoon
of dried
coriander / cilantro, 1 teaspoon
of cumin
powder and a good pinch
of chilli to the Fat Head pastry mix.
It starts off with a blend
of turmeric, curry
powder, cumin and
coriander, toasted with the vegetables until it becomes fragrant, then mixed with thick, creamy coconut milk.