Sentences with phrase «remove seed pods»

You can also try looking for cardomom seed pods, which will usually be less expensive, and you can make your own by removing the seed pod, and rolling the seeds out on a flat surface with a rolling pin.

Not exact matches

Take pods of dried chile, wash, stem, and remove seeds.

Remove the stems and seeds and place the pods into a bowl.

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)

Once deliciously creamy, remove the pan from the heat and add the spread, vanilla pod seeds and eggs.

Remove the seeds from the cardamon pods and discard the green pods.

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.

* To remove seeds from cardamom pods, lightly crush the pods with a rolling pin to open them.

Panna Cotta - 1 cup (250 g) Greek yogurt - 1/2 cup (150 ml) heavy cream - 1/4 cup (50 g) sugar - 1 vanilla pod, cut in half seeds removed - 3 gelatin sheets, softened in cool water

I thought you had to crush the pods and somehow remove the seeds.

Fresh superhot chile pods, such as habanero, Jolokia, or «Carolina Reaper, seeds and stems removed Water as needed

The capsaicin which gives paprika its spicy flavor is found in the pod's veins and seeds, which were removed by hand before the crushed dried peppers were ground into a powder.

Remove the stems and seeds and crumble the pods into a saucepan.

To tame the heat, remove the veins and seeds by scraping the inside of the pods with a spoon.

For quicker smoking, cut the pods in half lengthwise and remove the seeds.

Then the plants are removed and the rows replanted with seeds from the reddest pods available.

In 1859, the Palfy brothers of Szeged invented a machine for removing the veins and seeds, then grinding the dried pods into a quality - controlled powder.

Remove from heat and add vanilla bean pod, seeds and lemon zest.

Be sure to remove the skins after frying the pods, and remove the seeds and stems.

Once melted, remove from heat and add the vanilla bean pod and the seeds to the melted butter, and let steep for 20 minutes.

Remove seeds and parts of veins from chile pods.

Remove the seeds from the cardamom pods and grind until powdery using a pestle and mortar.

Traditionally a vanilla bean is added to the milk and once heated, the vanilla seeds are removed from the pod and added to the hot milk.

Run the flat of the knife along the pod, removing the seeds.

Remove the seeds and veins from the poblano by making making a slit lengthwise on one side of the pod.

Method Carefully remove the seeds from the cardamom pods and set aside.

Remove and discard seed pods.

Remove the seeds from the cardamom pods and discard the skin.

Once they're removed from the dried pods, the seeds are hulled, usually by soaking in a water solution, lightly roasted, and pressed or ground into a paste.

Remove seeds from vanilla pods and place in a medium sized mixing bowl with egg yolks, sugar and flour and whisk until smooth.

2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds

Remove the seeds and stems of the pods; wash and dry...

If you really want to reduce the firepower, you can also remove the veins (the placental tissue) that run the length of the pod and serve to attach the seeds to the pod.)

Remove the seeds and stems of the pods; wash and dry them.

Simply, green chile pods were roasted, peeled, seeds removed, stems left on, and were dried in the sun.

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

For the Sauce: 6 Chipotle Texas Smoked Jalapeño pods, stems and seeds removed, rehydrated and chopped, buy here 1 medium onion, chopped 3 cloves garlic, chopped 2 tablespoons vegetable oil 1 cup tomato sauce 2 cups beef broth 1/4 cup cider vinegar Juice of 1 lemon 1 tablespoon prepared mustard 1 tablespoon brown sugar 1/2 teaspoon dried oregano 1/8 teaspoon ground habanero chile Freshly ground black pepper

-- Chris A: Hello Chris: The heat is in the placental tissue, not the seeds, so removing it will decrease the heat of the pod.

You can purchase whole pods and remove the seeds as needed.

If you really want to reduce the firepower, you can also remove the veins (the placental tissue) that run the length of the chile and serve to attach the seeds to the pod.)

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

Crack open cardamom pods and remove black seeds; discard pods.

To do it that way you first need to remove the vanilla seeds from the pod of one vanilla bean.

Remove seeds from vanilla bean pod; add seeds, pod, and tea bag to pan.

The seeds are removed and the fleshy part of the pod dried to produce the powder.

For the cake 2 large free range eggs 1 tsp vanilla bean paste 100g Greek yoghurt 35g unsalted butter, melted & cooled 85 ml runny honey 180g ground almonds 35g wholemeal spelt flour 3/4 tsp baking powder 1/2 tsp baking soda Small pinch sea salt 1 cardamom pod, seeds removed & ground 1/4 tsp nutmeg, freshly grated Handful flaked almonds

Rub the blackened skin off the poblano, pull out and discard the stem and seed pod, tear the chile open and briefly rinse to remove stray seeds and bits of blackened skin.

1 Remove the cardamom seeds from their pods by smashing the pods with the back of a knife and scraping out the seeds.