Sentences with phrase «teaspoon cumin seeds»

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

**** 1/2 teaspoon anise seeds toasted 1/4 teaspoon cumin seeds toasted 6 peppercorns 1 teaspoon kosher salt A few drizzles of extra virgin olive oil

2 teaspoons cumin seeds slightly toasted.

Make your own curry powder by grinding five teaspoons of coriander seeds, one teaspoon fenugreek seeds, one - half teaspoon mustard seeds, one - half teaspoon cumin seeds, two teaspoons turmeric powder, 5 cloves, one and one - half sticks of cinnamon, and one large bay leaf.

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)

3 + tablespoons ghee or clarified butter 2 medium yellow onions, chopped 1 tablespoon black mustard seeds 2 medium cloves garlic, chopped 1 thumb peeled ginger, grated scant 1 teaspoon crushed red pepper flakes 1 teaspoon cumin seeds, crushed 1 teaspoon coriander seeds, crushed 1 teaspoon ground turmeric 1/2 teaspoon fine grain salt 1 28 - ounce can crushed tomatoes 1 tablespoons garam masala

(3 - 4) ripe plum tomatoes 2 garlic cloves, peeled and chopped 3/4 cup dry - roasted, unsalted cashews 1/4 cup whole almonds 1/4 cup raisins 1 tablespoon sesame seeds 1 tablespoon roasted peanuts 1 1 - inch slice from a firm French bread or Mexican bolillo, torn into pieces 1/2 teaspoon Mexican canela (cinnamon), ground 1 teaspoon cumin seeds 1 teaspoon dried oregano 1/2 cup dry sherry (jerez) 4 oz.

Recipe and photo by Emma Frisch Prep Time: 5 minutes Cook time: 30 minutes Yield: 6 servings Ingredients: Ghee — 1.5 teaspoon Coriander seeds — 1.5 teaspoons Fennel seeds — 1.5 teaspoons Cumin seed — 1 teaspoon Turmeric powder — 1.5 teaspoons Cumin powder — 1 teaspoon Split mung dahl — 1 cup Basmati rice -LSB-...]

1 tablespoon vegetable oil (hs note: I used clarified butter) 1 1/2 teaspoons black mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric 1 large or 2 medium scallions, trimmed, sliced lengthwise in half and then crosswise into 1 - inch lengths 1 green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable substitute) 1/4 water, if using yogurt

1 1/2 teaspoons dried mint 1/2 teaspoon red chile pepper flakes 1/2 teaspoon cumin seeds 1/2 teaspoon fine grain sea salt 1 teaspoon ground cumin 1/2 teaspoon cinnamon 1 teaspoon ground ginger 4 tablespoons extra virgin olive oil a squeeze of fresh lemon juice

Orange Chile Oil Marinade: 6 cascabel chiles, stems and seeds removed, or substitute 2 of the chiles above 1/4 cup chopped onions 1/2 cup vegetable oil 2 cloves garlic, minced 1 teaspoon cumin seeds 1 cup orange juice 1 tablespoon lime juice 2 teaspoons achiote paste (available in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred Pinch ground cloves Salt and freshly ground black pepper

1 teaspoon cardamom powder 2 teaspoons cumin seeds 1/2 teaspoon coriander seeds 1/4 teaspoon ground cinnamon 1/2 teaspoon black peppercorns 1/2 teaspoon fenugreek seeds 1 small onion, coarsely chopped 4 cloves garlic 1 cups water 14 dried piquin chiles, stems removed 1 tablespoon ground cayenne 2 tablespoons ground paprika 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 3 tablespoons dry red wine 3 tablespoons oil

1/4 cup ground annatto seeds 1 tablespoon dried Mexican oregano 10 whole black peppercorns 1/2 teaspoon salt 1 (1 - inch) stick canela 4 whole cloves 2 whole allspice berries 1/2 teaspoon cumin seeds 3 cloves garlic, chopped 3 tablespoons distilled white vinegar

1 3 - inch piece fresh ginger, peeled and grated 1/2 cup minced onion 1 clove garlic, minced 2 pounds butter 1 stick cinnamon 1 tablespoon fenugreek seeds 2 teaspoons cumin seeds 1 tablespoon minced fresh basil 1 teaspoon cardamom seeds 1 tablespoon fresh oregano 1/2 teaspoon turmeric powder 1/4 teaspoon ground nutmeg 2 whole cloves

Ingredients 1 medium onion, chopped 1 yellow bell pepper, chopped 1 garlic clove, minced 1/2 teaspoon cumin seeds 1/4 teaspoon salt 2 tablespoons olive oil 3/4 cup dry white wine 2 lb littleneck clams (2 inches wide), scrubbed 1/4 lb dried Spanish chorizo (spicy cured pork sausage) links, cut into 1 / 4 - inch dice 2 tablespoons fresh cilantro

-LSB-...] chili pepper, seeds removed, finely chopped 1 cup chopped spinach (I used frozen) 2 tablespoons ghee 1/4 teaspoon cumin seed or ground cumin (I used ground cumin but would try cumin seeds next time)-LSB-...]

* 2 Tablespoons coconut or vegetable oil * 1/2 teaspoon yellow or brown mustard seeds * 1/2 teaspoon cumin seeds * 1/2 medium to large onion, finely chopped * 2 cloves garlic, minced * 1 Serrano chile pepper, finely sliced * 1 large bunch asparagus, ends trimmed and cut into 1 - inch pieces on the diagonal * 1/2 teaspoon salt * 1/4 cup water * 1/2 cup dried, unsweetened shredded coconut

* 1 pound butter * 1/2 red onion, finely chopped * 2 cloves garlic, minced * 3 - inch piece fresh, peeled ginger, grated * 1 teaspoon fenugreek seeds * 2 teaspoons cumin seeds * 4 cardamom pods, crushed * 1/2 teaspoon ground turmeric * 8 basil leaves, torn or 1 teaspoon dried basil * 1 teaspoon dried oregano

Chickpea Dipping Sauce: * 1/3 cup dried chickpeas, cooked and drained (about 1 cup cooked chickpeas) * 1 Tablespoon olive oil * 1 Tablespoon lemon juice * 1 clove garlic * 1/2 teaspoon cumin seeds * 1 Tablespoon tahini * 2 Tablespoons Greek yogurt * 1/2 to 1 cup water

1/4 teaspoon corinader seeds 1/4 teaspoon cumin seeds 1 cup Greek yogurt 2 tablespoons chopped fresh cilantro 1tablespoon chopped fresh mint 2 tablespoons extra-virgin olive oil 2 teaspoons white wine vinegar Juice of 1/2 lemon Kosher salt 3 tablespoons water, or as needed

grated fresh ginger 1 fresh green chili pepper, seeds removed, finely chopped 1 cup chopped spinach (I used frozen) 2 tablespoons ghee 1/4 teaspoon cumin seed or ground cumin (I used ground cumin but would try cumin seeds next time) 1/4 teaspoon crushed red pepper flakes (more or less depending on your spicy heat tolerance) 1 - 2 teaspoons lemon juice

1 1/2 cups channa dal, soaked overnight 4 tbsp Ancient Organics Ghee 4 garlic cloves, sliced 1 medium onion, diced 3 carrots, diced 3 celery stalks, diced 10 cups water 1 tbsp Ancient Organics Turmeric Ginger Spiced Ghee 1 tsp whole black peppercorns 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon black mustard seeds 1/2 teaspoon fenugreek seeds 2 lemons fresh cilantro, chopped

1 tablespoon oil 1 tablespoon curry powder 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1 teaspoon nigella sativa seeds 1/2 onion.

1 teaspoon canola or other vegetable oil 1 teaspoon cumin seeds 2 tablespoons poppy seeds 2 jalapeños or serranos, cut into rings or finely minced (seeds removed if you want the dish to be less spicy) 1 tablespoon sugar (or jaggery) Salt, to taste 1/4 cup roasted peanuts, coarsely powdered 1 medium eggplant, cut into small pieces 1 1/2 cups basmati rice, soaked in water for 30 minutes, then drained

1/4 cup pumpkin seeds 1/4 cup sunflower seeds 2 tablespoons sesame seeds 1 - 2 teaspoons cumin seeds, to taste