edium heat dry roast the cumin powder first for 1 1/2
owl, stir together the cumin powder, chili powder and salt.
Place the
Heat up the ghee in a sauce pan and add the seeds in the following order:
Mustard.
Adjwan.
Cumin (if using cumin powder add it later).
When the seeds start popping, add the onion and the fresh ginger (if you are using ginger powder you need to add it later).
Cook until half way brown and add the asafoetida.
When the onions are nicely brown add the tomatoes and garlic.
When the tomatoes are fully cooked, add all of your powdered spices.
Cook for another 2-3 minutes.
eat.
Add mustard and cumin seeds and fry until seeds
n a pan and add cumin, once it crackles add the
black pepper and red chili powder. Let the peas cool to
Heat oil in a deep pan or skillet (do not smoke).
Add black pepper powder, cumin powder, coriander powder and add cubed chicken pieces.
Saute for 5 minutes on medium heat.
Cover the lid and let chicken cook in its own juices for 15 minutes or until tender on low heat.
Open the lid and add tamarind pulp, hot tomato sauce, salt and 3/4 cup of water.
Cover and leave on high heat for 5 minutes.
Turn off the heat, garnish with fresh parsley sprigs and serve hot on a bed of steamed basmati rice.
ith the cumin seeds or cumin powder and set aside. To toast cumin powder just
uices dry.
Add mustard powder, cumin powder and salt and stir for
ix the soup cube, chili powder, cumin powder, ginger garlic paste, turmeric, soya
eat. Once hot, put in cumin seed and hing and shake
Mix all the ingredients together in a bowl.
Let them sit pretty in the serving dish (preferably glass) getting chilled for half an hour or so.
Sprinkle a bit of cumin powder& red chilli poweder on the top to add a riot of colors to the dish just before serving.
Serve as an accompaniment to Indian dishes.
hiles, 2 tbsp coriander powder, 1 tbsp cumin powder, a sprinkle of chile
il in a pan. Add cumin seeds, fennel seeds and pounded
eppercorns until they are a powder.
Put a knob of
il in a pan; add cumin, onions and salt saute till
br>Add fennel and cumin seeds, fry until cumin seeds become brown
or ghee) and mustard and cumin seeds, until they turn color
PROCESS
Grind coriander seeds and keep aside
Make a fine paste of red chilies and keep aside
Lightly fry the cauliflower florets and keep aside
Heat 2 tbsp oil and add red chilli paste and ginger
Add cumin powder and saute
Add coconut milk, lemon stalk, salt, cauliflower florets and fish and cook for 5 minutes
Add fish sauce, lemon juice and grind coriander
Add basil leaves and serve with Thai rice
Place garlic in food processor and process well.
Add sunflower seeds, Nama Shoyu, lemon juice, tahini, and cumin powder to processor and process until smooth.