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All three recipes are from this book.
I've made the cumin scented rice before.
Spicy Peas Sauteed with Ginger
1 tbs plus 2 tsp cumin seeds
3 tbs canola oil
3 whole dried red chiles
4-inch peice fresh ginger, peeled and grated
1 fresh hot green chile, cut crosswise into 5 pieces
1/8 tsp asafetida (optional)
20 oz frozen peas
1/2 tsp cayenne pepper
1 1/2 tsp salt, or to taste
1 bunch fresh cilantro, finely chopped
Juice of 1 lime
Lemon wedges, for serving
Toast 1 tbs of the cumin seeds over medium heat, stirring often until lightly browned, 2 to 3 minutes. Set aside.
Combine the oil, remaining 2 tsp cumin seeds and the red chiles in a large pan or wok over medium-high heat. Cook stirring until the cumin turns golden brown, about 1 minute. Add the ginger, green chile and asafetida (if using) and cook for 1 additional minute.
Add the peas, cayenne, salt and half the cilantro. Cover and cook until the peas are tender, about 10 minutes. Stir 3 or 4 times while cooking the peas.
Grind the tablespoon of toasted cumin and add with the lime juice.
Adjust salt and serve with the rest of the cilantro and lemon wedges.
If you don't really like cumin, this isn't for you. I really like cumin and it was almost too much for me. But they are nice and spicy.
Halibut in a Hot-and-Sour Sauce
Spice Powder:
1 tsp cumin seeds
1 tsp fenugreek seeds (optional)
1 tsp ground ginger
1 tsp turmeric
1 tsp sugar
1/4 - 2 tsp cayenne
1/2 cup hot water (if using tamarind)
1 tbsp tamarind concentrate or juice of 2 lemons
2 tbsps canola oil
2 whole dried red chiles
1 tsp cumin seeds
2 cardamom pods
1 large onion, finely chopped
1 garlic clove, finely chopped
Salt
4 large tomatoes, finely chopped (I used 14.5 oz of finely diced tomatoes)
2 cups of water
1 1/2 to 2 lbs halibut steak, boned and cut into 2-inch pieces
2 limes
1 bunch fresh cilantro, roughly chopped
For the spice powder, grind the cumin and fenugreek then combine with the other spice powder ingredients.
If using tamarind, mix the warm water and tamarind concentrate and stir to dissolve and set aside.
Combine the oil with the chiles, cumin and cardamom in a large pan or casserolte over medium-high heat. Cook, stirring until gragrant, 1 to 2 minutes. Add the onion, garlic and 3/4 tsp salt and cook, stirring for 1 minute. Add the spice powder and cook, stirring for one more minute. Add the tomatoes, bring to a simmer and cook for 3 minutes.
Add the tamarind, if using and 1 cup of the water. Bring to a boil and simmer until liquid is reduced by half. Add the remainin cup of water and reduce by half again. Sitr in the lemon juice, if using.
Sprinkle the halibut with salt. Turn the heat to low, add the halibut, cover and cook until the fish is cooked through, 6 to 8 minutes.
Add the cilantro then garnish with zest from the lemon.
The fish was excellent. I only used half (1 tsp) the max recommended cayenne. Next time I'd use the max.
Overall, a good meal, especially if you like cumin
www.yummysmells.ca/2014/04/samosa-bowl.html
250g cauliflower, chopped
85g red-skinned potato, diced
¼ tsp fennel seed
½ tsp cumin
¼ tsp cinnamon
½ tsp brown mustard seeds
¼ tsp turmeric
½ tsp coriander seed
¼ tsp fenugreek seeds
Pinch cayenne
¼ small onion, diced
3 baby carrots, diced
2 cloves garlic, diced
1 tsp fresh grated ginger
Pinch salt
¼ cup frozen peas
1 tbsp lemon juice
Preheat the oven to 400F. Spread the cauliflower and potato on a baking sheet, sprinkle with salt and roast for 20 minutes, until cooked through.
Meanwhile, in large skillet sprayed with cooking spray or spritz oil, fry fennel seed, cumin, cinnamon, mustard seeds, turmeric, coriander, fenugreek and cayenne 1 minute.
Add onion, carrots, garlic, ginger and salt; fry until softened, about 3 minutes.
Stir in potato mixture and peas. Stir in lemon juice and serve.
Cumin, Fennel, Cloves, Garlic, Chilli - Xinjiang lamb spices
My blend for Xinjiang-style lamb, more typically served as 新疆羊肉串 Xinjiang lamb skewers.
Cumin flavored beef slices sauteed with onions, cilantro and red chilies in mala spicy sauce
Category: Chinese
9348 Bellaire Blvd
Houston, TX 77036
Neighborhoods: Sharpstown, Chinatown
(713) 995-1889
Cumin slyly sniffs Mr. Grigsby as he models for the camera. Perhaps Cumin has a wee bit of a crush on her fellow tabby?
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Culinary. 04/04/2016. Skewer with turkey and pineapple. Meat marinated in olive oil, paprika, cumin, turmeric, curry, salt and pepper. Other ingredients are honey and bacon.
www.yummysmells.ca/2014/04/samosa-bowl.html
250g cauliflower, chopped
85g red-skinned potato, diced
¼ tsp fennel seed
½ tsp cumin
¼ tsp cinnamon
½ tsp brown mustard seeds
¼ tsp turmeric
½ tsp coriander seed
¼ tsp fenugreek seeds
Pinch cayenne
¼ small onion, diced
3 baby carrots, diced
2 cloves garlic, diced
1 tsp fresh grated ginger
Pinch salt
¼ cup frozen peas
1 tbsp lemon juice
Preheat the oven to 400F. Spread the cauliflower and potato on a baking sheet, sprinkle with salt and roast for 20 minutes, until cooked through.
Meanwhile, in large skillet sprayed with cooking spray or spritz oil, fry fennel seed, cumin, cinnamon, mustard seeds, turmeric, coriander, fenugreek and cayenne 1 minute.
Add onion, carrots, garlic, ginger and salt; fry until softened, about 3 minutes.
Stir in potato mixture and peas. Stir in lemon juice and serve.
Breaded Cube Steak
1/2 cup vegetable oil
1 cup dry bread crumbs
1 tbs dried oregano
2 tsps ground cumin
1/2 tsp salt
1/4 tsp ground black pepper
2 large eggs, beaten
4 (4oz) cube steaks
1 lemon cut into wedges
Mix together the bread crumbs, oregano, cumin, salt and pepper.
Dip each steak into the egg wash, then into the bread crumbs. Shake off excess bread crumbs. Let steaks set for a few minutes before cooking to allow the coating to set.
Heat the vegetable oil over medium heat. Add the steaks and cook until done, about 5 minutes per side.
Serve with the lemon wedges.
I only used about half (2 tbs) the amount of oil. I didn't have a lemon, but I do think it would add to the flavor.
Oven Fries
3 large red potatoes
1/4 tsp pepper
1/2 cup Italian salad dressing, divided
1/2 cup grated Parmesean cheese, divided
Preheat broiler. Cut unpeeled potatoes into wedges. Arrange in a microwave-safe baking dish.
Microwave on hight until tender, about 10 minutes. Sprinkle with pepper. Line a baking sheet with foil. Spray with cooking spray.
Place the potatoes on the baking sheet. Brush 1/4 cup of the salad dressing on the potatoes and sprinkle with 1/4 cup Parmesan. Broil until golden brown, about 2 minutes.
Turn the potatoes over. Brush with the remaining dressing; sprinkle with the remaining Parmesan. Broil until brown, about another 2 minutes.
This works well with most salad dressings. This time I used a low-fat sesame ginger dressing. If using a creamy dressing, use 1/4 cup of dressing and 1/4 cup of milk.
Two recipes from cookbooks I got for Christmas. The steak recipe is from this book. The rice recipe is from this book. Both were very, very good.
Hot and Sour Beef
1 tbs lime juice (about 1/2 a lime)
1 tbs fish sauce
1 tbs dark, sweet soy sauce
3 tbs chopped onion
1 tsp honey
1 tsp chili powder
1 green onion, trimmed and thinly sliced
1 tsp chopped cilantro
1.5 lbs sirloin steak
Salt and pepper to taste
Make the sauce by throughly combining the first 8 ingredients; set aside.
Season the steak with salt and pepper, then grill or broil it to your preferred level of doneness. Cover with foil and let rest for 10 minutes.
Thinly slice the steak, cutting across the grain.
Serve with the dipping sauce.
Rice Pilaf with Peas, Potatoes and Whole Spices (Tahiree)
2 cups basmati rice
4 1/2 cups cold water
3 tbs vegetable oil
1-inch piece cinnamon stick
3 whole dried red chiles
4 cardamom pods
1 tsp cumin seeds
8 whole cloves
10 black peppercorns
2 medium red boiling potatoes (about 3/4 lb), peeled and cut into 1/2-inch squares
3/4 tsp turmeric
1 fresh hot green chile, stemmed and cut in half lengthwise (optional)
10 oz frozen peas, unthawed
1/4 tsp cayenne pepper
3/4 tsp garam masala
1 1/2 tsp salt
1/4 cup chopped fresh cilantro
Combine the rice and water in a bowl and soak 20 minutes. Drain, reserving the water.
Preheat oven to 350 F.
Combine the oil, cinnamon stick, red chiles, cardamom (I took the seeds out of the pods), cumin, cloves and peppercorns in a large ovenproof pan or casserole over medium-high heat. Cook, stirring, until the cinnamon unfurls, 1 to 2 minutes.
Add the potatoes and cook, stirring for about 4 minutes. Add the turmeric and green chile and cook, stirring for 30 seconds. Add the peas and cayenne and cook, stirring for another minute. Add the drained rice and cook, stirring for 1 more minute.
Add the garam masala, salt and reserved soaking water and bring to a boil. Give the rice a stir. Turn the heat down and cover. Simmer until the all the water is absorbed, about 10 minutes.
Put the pan or casserole into the oven and bake for 10 minutes. Remove from oven and let rest for at least 5 minutes before serving.
This has some complex flavors.
The Princess of the House
Our internet is down at home, so here's a quick post at work of a few older photos I had already put together as a series. This precious girl is so utterly devoted to me. What a privilege to have her in my life.
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Dinner with Lilian and Calvin at Dainty Sichuan before heading off to The Comics Lounge.
The moment I stepped into Dainty Sichuan, I could smell authentic Sichuan! It reminded me to the tongue-searing, mouth-numbing food so typical of Sichuan food.
The secret ingredients are the Sichuan Peppers / 花椒 / 川椒 that makes your mouth tingle and slightly numb. And if you gulp your food down, you get a tingly icthy throat that makes you cough!
We had to try the Mapo Tofu of course, and that did not disappoint. It was tasty, and topped with a liberal spinkling of Sichuan Pepper! We pfftd at the 3-chilli ratings and ordered a few more spicy dishes, and 1 non-spicy stir-fry. Still, we managed to finish it all, wih the aid of lots of rice.
Overall, the food was good. "ma la" 麻辣, literally "numbing and spicy", was the theme of the day, and the highlight of Sichuan food.
I was later reminded by Julia that we had been wanting to try Dainty Sichuan when it used to be in Collingwood. Just as well, we've rediscovered it in the city.
Dainty Sichuan Food
26 Corrs La Melbourne 3000
(03) 9663 8861
Reviews:
- Dainty Sichuan, by Matt Preston, The Age, September 3, 2007
Photos:
- Spicy Crispy Fried Beef Strips
Cumino maria luisa
saugella team monza - volley soverato
coppa italia volley a2-f 2015-2016
monza (Mb) 03-02-2016
foto filippo rubin / Lvf
Culinary. 04/04/2016. Skewer with turkey and pineapple. Meat marinated in olive oil, paprika, cumin, turmeric, curry, salt and pepper. Other ingredients are honey and bacon.
Contains: Scallops, small squid, baby octopus, tuna, shrimp, wild caught Pacific cod, tomatillos, jalapeños, cherry tomatoes, cucumber, bell pepper, cumin, coarse kosher salt, lemon/lime/Key lime and frozen concentrated orange juices, cilantro, avocado, garlic, garlic powder, coarsely ground black pepper, white onion, canned diced tomatoes, and 2018 Koroneiki EVOO (Extra Virgin Olive Oil).
It’s the KING of ceviches!
First time I tried ceviche, it was in a nondescript almost hole-in-the wall Mexican restaurant in a small north Alabama town, and I immediately fell in gastronomic gustatory love with it. Ever since, I have been an aficionado. Much the same can be said for the South Korean staple, kimchi. I loves me some kimchi!
So, this stuff (ceviche) is falling-off-a-log easy to make, and much like many dishes, can be – and often is – custom tailored to suit the palate of the diners... or chef. Take your pick.😎🤔😊
If you like sashimi, you'll appreciate ceviche. The acids in the citrus and tomatoes "cook" (break down, is more accurate) the flesh of the critters in it (seafood).
Here's a brief explanation on what occurs scientifically with the interaction between the acid and seafood:
"When the fish (or sometimes meat) is soaked in the acidic solution, it loses the translucency and takes on that opaque and firm character associated with meat treated with heat. That's because what happens when the fish is heated is that the proteins coagulate - think how egg white turns, well, white when it's heated. Heating denatures the protein strands, and makes them reform new bonds.
"Now, proteins hold on to water because they have a bipolar nature - they have positive and negative charges on the molecules. There is a point, though, under the right circumstances, when you can neutralize those charges. This is called the isoelectric point, and when it's hit, the protein loses solubility in water - because the charges are gone. "Cooking" in acid involves bringing the proteins in a target ingredient to the isoelectric point, where they coagulate as they lose the ability to hold on to water.
"While this works well in meat or fishes, it's really quite evident with milk. When acid is added to milk, the casein in the milk hits the isoelectric point (around pH 4.6), and starts precipitating out. Filter it out, and, voila! paneer cheese. Or ricotta. Or if you rely on bacteria to make lactic acid - yogurt.
"But you can also leverage the isoelectric coagulation of milk with lime juice to thicken condensed milk and cream."
My particular cooking style is BOLD! Cooking is not rocket surgery, or brain science, and the best part about cooking and kitchen experimentation, is that you get to eat your mistakes... but not always. And if you don't fail, you're not trying hard enough.
Mixing up some texmex style chili powder.
Typically made from a mix of dried chili peppers, oregano, cumin, salt and pepper.
Toasted cumin seed powder over whole cumin seeds. One of the ingredients to make your own homemade garam masala.
Recipe for homemade garam masala on blog: www.novicehousewife.com/2013/05/08/garam-masala-tuesdays-...
The cumin lamb with cilantro at Qingdao Garden (our local Chinese restaurant) is one of my favorite dishes. I wasn't too happy with the narrow depth of field in this shot, so it didn't quite make the cut for my 366 project, but I like it well enough to upload anyway.
Taken Feb 22, 2012 in Cambridge, Massachusetts, United States
¹⁄₂₅ sec at f/2.8, ISO800, no flash.
Lens: EF50mm f/1.8 II
Ingredients (for two people):
- two potatos
- a bunch of coriander
- cumin seeds
- turmeric powder
- salt
- cooking oil
Direction:
1. Cut potatos into the bite-size.
2. Put cooking oil and cumin seeds into a pan and heat them at low heat until popping.
3. Put the potato into the pan and fry them with the cumin seeds.
4. Put salt and turmeric powder into the pan and mix them.
5. Put 50 ml of water into the pan and steam and roast with a lid.
6. Put coarsely-chopped coriander into the pan and mix them.
Recipe is from this book.
Spice Powder
1 tsp cumin seeds
1 tsp fenugreek seeds (optional)
1 tsp ground ginger
1 tsp turmeric
1 tsp sugar
1/4 tsp cayenne pepper
1/2 cup warm water (if using tamarind)
1 tbs tamarind concentrate or juice of two lemons
2 tbs canola oil
2 whole dried red chiles
1 tsp cumin seeds
2 cardamom pods
1 large onion, finely chopped
1 garlic clove, finely chopped
Salt
4 large tomatoes, chopped (or 1 28 oz can diced tomatoes in our case)
2 cups water
1.5 to 2 lbs halibut steak
2 limes
1 bunch fresh cilantro, roughly chopped
For the spice powder, grind the cumin and fenugreek in a spice grinder. Stir in the remaining ingredients and set aside.
Mix the warm water and tamarind concentrate and set aside.
Combine the oil with the chiles, cumin and cardamom in a large pan over medium-high heat. Cook stirring for 1 to 2 minutes. Add the onion, garlic, 3/4 tsp salt and cook, stirring for another minute. Add the spice powder and cook, stirring for another minute. Add the tomatoes, bring to a simmer and cook for 3 minutes.
Add the tamarind water, if using, and 1 cup of the water, bring to a boil and simmer until reduced by about 1/2. Add the remaining water and siimer again until reduced by 1/2. Stir in the lemon juice, if using.
Sprinkle the halibut with salt. Turn the heat down to low, add the halibut and cover and cook until the fish is cook through, 6 to 8 minutes.
Meanwhile grate the zest from 1 lime and juice both the limes.
When the fish is cooked, fold in the cilantro. Spoon into a seving bowl and drizzle the limue juice over the top and sprinkle with the zest. Serve hot.
Served this with cumin scented rice cooked in the microwave. Very good and not too difficult. We also used pollock instead of halibut.
I made this for myself before I got married (March 2008) but I think this was better, maybe because of the company.
Cumino maria luisa
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We got a couple bunches of cilantro with the CSA last week. I actually hate cilantro, while Mr. Poussin loves it, so most of the time it gets relegated to "topping" status. However, the one place where I actually can tolerate, and even like, cilantro, is in this cilantro-garlic-lime sauce that we serve with a cumin-rubbed skirt steak. This is a standby dish in our kitchen that can be whipped up quickly on a weekday, and we've made it so often that we just wing it without the recipe now.
Recipe from Epicurious.
Cumin is used as an antiflatulent, stimulant, antispasmodic, diuretic, aphrodisiac, for stimulating menstrual flow, treating diarrhea, colic, and flatulence.
Amazondiscovery.com
Phone:1-570-668-3491
Toll Free Number: 855-766-1772
Email id: info@amazondiscovery.com
This is a traditional accompaniment to Indian food. I particularly like it with chicken tikka but it is a good way of cooling down the palate when eating any spicy dish.
Find the full recipe here .
Tucson, Arizona USA
Milagro Cohousing gardens
photo by Cathy Mullan
cultivated
Common names: Black cumin, Fennel Flower, Roman Coriander, Nutmeg Flower, Black seed, Black Caraway, Damascena, Devil in-the-bush, Wild Onion Seed. bioweb.uwlax.edu/bio203/s2009/shaheen_baya/Scientific%20c...
In English, Nigella sativa seed is variously called fennel flower, nutmeg flower, and Roman coriander. Other names used, sometimes misleadingly, are onion seed and black sesame, both of which are similar-looking, but unrelated. Blackseed and black caraway may also refer to Bunium persicum.
The seeds are frequently referred to as black cumin (as in Assamese: kaljeera or kolajeera or Bengali kalo jeeray), In south Indian language Kannada it is called "Krishna Jeerige", but this is also used for a different spice, Bunium persicum.
Wiki - en.wikipedia.org/wiki/Nigella_sativa
Nigella sativa oil contains an abundance of conjugated linoleic (18:2) acid, thymoquinone, nigellone (dithymoquinone),[12] melanthin, nigilline, damascenine, and tannins. Melanthin is toxic in large doses and nigelline is paralytic, so this spice must be used in moderation.
en.wikipedia.org/wiki/Nigella_sativa
The seeds/oil have antiinflammatory, analgesic, antipyretic, antimicrobial and antineoplastic activity. The oil decreases blood pressure and increases respiration.
www.ncbi.nlm.nih.gov/pubmed/12722128
Secret Compounds in Black Seed
Thymoquinone – A phytochemical that has demonstrated anti-cancer, anti-inflammation and immune-boosting properties.
Essential Fatty Acids – Black seed is high in essential fatty acids, particularly Linoleic acid. Linoleic acid is an omega 6 that has cancer prevention properties. It has also been shown to help with conditions such as cystic fibrosis and dermatitis.
Amino Acids – Nigella Sativa contains 15 amino acids that are needed for many bodily functions to maintain good health.
Minerals – Black onion seed also contains a lot of minerals which are important for normal bodily functions. These minerals include calcium, sodium, potassium and iron.
Carotene - A compound that the human body can convert into Vitamin A. Vitamin A is needed in the human body for the growth of new cells, improved night vision and healthy skin and hair to name but a few of its vital functions.
Phytosterols. This compound has been shown to lower cholesterol.
Allergy Protection – Certain diseases like bronchial asthma, allergic rhinitis, and eczema cause the body to produce histamines. When these histamines are released, the body’s immune system is goes into overdrive, causing tell-tale symptomatic allergic reactions. Researchers have reason to believe that Nigella Sativa protects people with these diseases by blocking the release of histamines in the first place. In Munich, 600 allergy patients were given 500mg of Black seed oil twice a day for 3 months. Scientists recorded a massive improvement in 85% of the patients.3
superhumanfoods.org/2012/07/nigella-sativa-black-cumin-bl...
www.academia.edu/1647372/Black_Cumin_-_A_review
DSC04309_2
SIZZLING CUMIN LAMB
SALT & PEPPERED LAMB, CHILl-PICKLED LONG BEANS
The idea for this dish came from the menu of the Lung Shan restaurant (website - www.missionchinesefood.com) in San Francisco, as described and pictured in the NY Times.
Lamb shoulder was marinated with cumin, salt, pepper, white onions, soy and rice vinegar for about two days, green beans pickled with kosher salt, honey and rice vinegar overnight. I stir-fried white onions and pickled beans with garlic, ginger, white scallions, chili, white sesame and honey, and broiled lamb on a very cast iron skillet ( in a fajita-style). Original dish seems to be finished with peanuts, which I replaced by edamame - not at all a traditional Chinese ingredient, but I just don't like peanuts.
This was a very good plate, although the flavors were a touch too acidic for me. Also, I should have used a lot more onions, and make the sauce more of a sweet chili kind. That said, the lamb shoulder was nicely cooked (original dish calls for lamb belly, which I find a bit too fatty). Next time I will accentuate umami in the marinade, and give this entire dish a lot more sweetness.
Red Kidney Bean Curry on smittenkitchen.com, though this is actually Indian Spiced Cauliflower and Potatoes, from an earlier post.
Eat them together and fall in love!
Garam masala consists of the following: (From R to L): Green cardamom, black cardamom, white cumin, cloves, star anise, black cumin, mace, black pepper corns and cinnamon sticks. The only ingredient missing is whole nutmeg. Indian version of Garam Masala (In English: All spice powder) there is an addition of Malabar leaves. In Pakistan, they are generally not found or used in the recipe. All these are mixed in a pan, roasted for 12 minutes, and then grounded to make a fine powder.
I made up a Moroccan Spice blend for my mom to use in some recipes I put on her "weight loss" meal plan this month. It's pretty darn tasty on it's own, IMHO, and it will be a major winner in the pilaf, salmon and cod recipes too!
Here's the recipe:
2 tbsp ground coriander
2 tbsp cumin
1 tbsp smoked paprika
2 tsp black pepper
1 tbsp turmeric
1 tbsp ground ginger
1 tsp cayenne
2 tbsp granulated raw or brown sugar
2 tsp coarse sea salt
2 tsp cinnamon
½ tsp nutmeg
1 tsp crushed cardamom
1 tsp crushed anise
A wonderful recipe for basmati rice that will perfume your house with a wonderful slightly spicy aroma. My family loves this so much that they will eat it plain!
LFM's Fragrant Cumin Basmati Rice
Makes 6 servings
3 cups basmati rice
4 1/2 cups water
1 tablespoon salt
3 tablespoons extra virgin olive oil (helps grains to remain separate and light during cooking)
3 tablespoons cumin seed
1. Put the rice into a large bowl and pour in cold tap water to cover. Swish the grains with your fingers to release starches and to encourage any husks to float to the surface. Pour off the milky water. Wash two or three times until the water runs clear.
2. Soak the rice briefly (15 minutes to an hour)*. This allows the rice to expand into thin long grains that will not break during cooking. After soaking, drain the rice, saving the soaking water to use as cooking water (this preserves nutrients that seep into the soaking water).
3. Put rice and water in a large sauce pan (a heavy cooking pan with a tight fitting lid is best for distributing the heat evenly), and bring to a boil. Add salt, olive oil, and cumin seeds. Stir a few times with a wooden spoon. Do not over stir, or you’ll break up the grains.
4. Return to a boil. Reduce the heat to low, cover, and simmer for 15 minutes. Do not stir or disturb the rice as it cooks. Removing the lid will let the steam escape and the rice will cook unevenly.
5. Remove from heat, stir once, cover again, and let it sit for another 5-10 minutes before serving.
* If you are using a rice cooker to cook your rice: After washing, skip the soaking step and put the rice into your rice cooker. Add the amount of water indicated by the cooker manual for 3 cups of uncooked rice, and then add the salt, olive oil, and cumin seed into the cooker. Cover and turn on the cooker, cooking according to the manufacturer’s instructions.
1.5 lbs new potatoes
3-4 tbs vegetable oil
1/2 tsp mustard seed
1/2 tsp whole cumin seeds
1/8 tsp ground turmeric
1/2 tsp ground corainder seeds
1/2 tsp ground cumin seeds
1/4 tsp cayenne
3/4 tsp salt
Dice the potatoes into 1/2 inch pieces.
Heat the oil in wok or frying pan over medium heat.
Once the oil is hot, add the mustard seed and whole cumin.
After a few seconds add the potatoes and stir to coat. Sprinkle in the turmeric.
Cook for 15 minutes or until potaotes are lightly browned. Stir every once in a while.
Sprinkle in the ground coriander, ground cumin, caayenne and salt. Stir and cook for another 1-2 minutes.
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Every Indian girl who learned to cook from her mother probably owns one of these. I know my sister and I have one, my mom and her sisters have them, and my grandma had one. I think what varies is what we end up storing in them.
Mine, from top, has sambaar powder (my mom's recipe that has replaced almost all other spice blends for me, including garam masala), cumin seeds (jeera), turmeric (haldi), cardamom pods (elaichi), red chili pepper (laal ka mirchi), and carom seeds (ajwain). The center is urad daal.
If you know your spice regions of Indian, you could probably tell this is geared towards South Indian cooking!
assignment52-052011 (Fill the Frame)
ODT - ROUND