Sentences with phrase «toast the cumin over»

In a medium sauce pan gently toast the cumin over low heat until fragrant, about 4 minutes.

Not exact matches

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

Toast cumin, coriander, cardamom and cinnamon in a skillet over medium heat for 3 - 4 minutes.

Place the coriander and cumin seeds in a small, dry skillet set over a medium - low flame and toast until fragrant, shuffling the pan frequently, 2 - 3 minutes.

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.

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

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

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.

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.

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.

Tip the cumin, coriander and cardamon into a frying pan and toast over a medium heat for 1 minute.

Toast cumin in a dry small heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, about 1 minute.

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.

Make the baharat - spiced sugar: Toast the black peppercorns, cumin seeds, coriander seeds and cloves in a small skillet over medium heat until fragrant, 2 to 3 minutes.

Meanwhile, toast cumin in a small dry skillet over medium heat, stirring, until fragrant, 1 to 2 minutes.

In a small skillet over low heat, toast the cumin seeds for 2 - 3 minutes.

In a small, heavy fry pan over medium - low heat, toast the cinnamon, cumin, coriander and ginger, stirring constantly, until fragrant, about 2 minutes.

In a small skillet, toast the cumin, coriander and caraway seeds over moderately high heat, shaking the skillet a few times, until the spices are fragrant, about 2 minutes.

Toast cumin seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds.

Toast mustard, cumin, and fennel seeds in a large pot over medium - low heat, tossing often, until fragrant and mustard seeds are starting to pop, about 1 minute.

Toast fennel and cumin seeds in a small dry skillet, over medium - high heat, tossing often, until fragrant, about 1 minute; let cool, then chop, or coarsely grind in a spice grinder.

Toast coriander seeds in a dry small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds, until fragrant, about 2 minutes.

Heat a dry small skillet over medium - high and toast oregano and cumin seeds, tossing often, until beginning to burn, about 1 minute.

Toast cayenne and ground cumin in a small skillet over medium heat until spices are very dark and smoky and mixture looks like ground coffee, about 3 minutes; let cool (turn on your kitchen fan or open a window first; this is a smoky situation).

In a deep skillet over medium heat, toast the cumin, coriander, caraway, and chili flakes until fragrant, about 1 minute.

Meanwhile, in a cast - iron skillet over medium heat, toast the pepitas, cumin seeds, cloves, and canela until the seeds start to pop and turn golden.

Heat the oil in a large saucepan over medium heat until shimmering, add the cumin seeds and garlic and cook until the seeds are aromatic and the garlic is lightly toasted, about 30 seconds to 1 minute.

Meanwhile, toast coriander seeds in a dry small skillet over medium heat, swirling often and adding cumin seeds during the last 30 seconds, until fragrant, about 2 minutes.

Toast coriander and cumin seeds in a dry small skillet over medium heat, tossing until fragrant, about 2 minutes.

Toast tea, cinnamon, bay leaves, cloves, caraway seeds, cumin seeds, pink peppercorns, Sichuan peppercorns, black peppercorns, fennel seeds, fenugreek seeds, grapefruit zest, and licorice root in a large skillet over medium - low, tossing constantly, until spices are fragrant and skillet just begins to smoke, about 3 minutes.

In a dry small skillet over low heat, toast the cumin and coriander seeds until fragrant.

Toast the cumin seeds in a heavy medium skillet over medium heat, stirring occasionally, until the seeds darken in color and become fragrant, 3 to 4 minutes.

In the same pan, toast coriander seeds, sesame seeds, and cumin seeds for about 2 to 3 minutes over medium - low heat, until fragrant.

To make steamed veggies more exciting: - Add 2 bay leaves or 1 teaspoon cumin seeds to the water - Sprinkle greens with toasted pumpkin, sesame, flax, or sunflower seeds, almonds, or walnuts - Sprinkle greens with fresh herbs: mint, dill, basil, parsley, cilantro, scallions - Use tamari soy sauce or umeboshi vinegar to add extra flavor - Squeeze fresh lemon juice over them Blanching, or quick boiling, is another way to prepare vegetables quickly and «cleanly.»

Toast cumin in skillet over medium heat until fragrant, about 2 minutes.

1 In a dry skillet, gently toast the cumin seeds over medium heat until aromatic.