Sentences with phrase «roast the cumin until»

Not exact matches

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 burn.

Dry - roast the bay leaves, coriander, cumin, fennel, mustard, cardamom, cloves, bay leaves and chilies until they are slightly darker and fragrant, about three to four minutes.

Stir through the harissa paste, sprinkle in the cumin and / or caraway and roast for around 45 - 50 minutes until the vegetables are golden and tender and beginning to crisp around the edges.

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.

What I had intended to do was toss the carrots with olive oil and cumin, salt and pepper, roast them until they were soft, but not overly brown (I might put them in a covered dish next time), put some avocado slices on top and then squeeze fresh lemon juice over it.

Cube the sweet potatoes and roast, with the cumin seeds if using, for about 45 minutes until soft and beginning to crisp around the edges.

Dry roast the spices — cumin seeds, coriander seeds, cardamom, cloves, cinnamon, peppercorns, fennel seeds and dry red chilies — until they start releasing their aroma.

Add in chopped parsley, tahini, cumin, roasted garlic, olive oil and pulse until desired consistency is reached.

Puree roasted tomato in a blender with cumin, yogurt, cucumber and sugar until smooth.

Place coriander, mustard and cumin seeds in a large sauté pan and dry roast until the mustard seeds begins to pop.

To make the the mojo picon sauce add a 1/2 inch thick slice of baguette bread and 2 cloves of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove of raw garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried cumin, 1 teaspoon of white wine vinegar, 2 tablespoons of water, 1/4 cup of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside

The base for these nachos are hunks of sweet potato tossed in taco seasoning (aka cumin, chili powder, paprika, and cayenne) and roasted in a super hot oven until browned and just cooked through.

In a non-stick fry pan, roast the cumin, black pepper and cloves until fragrant.

In blender, add hot shallot canola oil, cooked shallots, roasted tomatoes (with juices), vinegar, paprika, cumin and lemon juice; blend until smooth.

In a dry skillet, roast the rice, coconut, coriander, cumin, fennel, cardamom, fenugreek, cinnamon, and mustard over medium heat, stirring often, until they turn dark brown, almost black, taking care that they do not burn.

Combine all the roasted vegetables, chickpeas, tahini, olive oil, lemon juice, cumin, paprika, 1/2 teaspoon sea salt and water in a high - speed blender or food processor until smooth and creamy.

roasted coriander seeds powder, roasted cumin seeds powder, mix and cook the whole mixture on low flame until the masala leaves oil.

Stir in the honey and cumin seeds, and continue to roast for 10 mins until just starting to catch.

Place sesame seeds, coriander seeds, cumin seeds and fennel seeds on a line baking dish and roast for 10 - 15 minutes, until golden and fragrant.

In a separate pan, dry roast the cumin and black mustard seed at medium heat until the mustard begins to pop.

Flavoured with turmeric, chili powder, cumin and salt; and baked until deliciously roasted and crunchy.

Then, toss roasted sweet potatoes, honey, cumin, and juice of 1/2 a lime into the pan with the garlic / bean / onion mix and cook until liquid is mostly evaporated, 2 - 3 minutes.