Cumin

Mexican spices are used in many dishes found in Mexico. Some are spices you can find anywhere, such as Garlic. Others give unique flavors. Epazote is a spice that is not as common. It is also known as "Mexican tea." It is used to flavor beans and other foods, but should be used sparingly because it can be poisonous in large amounts. Even though it is strong, it is said to be good for intestinal di

Cumin (Cuminum cyminum) comes from Western Asia, where it has been cultivated since Biblical times. People cook with the fruits of the plant, which are usually referred to as the seeds. Cumin is a... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

Despite being the commonest of spices, used regularly to flavor our daily foods, we are hardly aware about the high-medicinal value of cumin, which always scores high on the popularity chart of spices. Cumin is the dried fruit of a small aromatic astringent herb, native to Egypt, but also cultivated in India, Middle East, China and [...]

Few things surprise me a lot. Like there are certain dishes that we prepare almost everyday, yet they are not featured in my dear blog. Jeelakarra Miriyala Rasam is one such dish. Rasam as most know, is must in most households down south. And mine is no less. What's more, this is Amma's signature dish. People from far and away visit us, especially for her Cumin & Pepper Rasam. Dad, infact tease her saying, she prepares it lip-smacking when guests drops in. Dad calls it Guest's Rasam. And if by any chance it doesn't come out tasty, he will ask her why she didn't prepare a Guest's Rasam. I have seen many falling in love with her Jeelakarra Mirilaya Rasam, that I have stopped counting. Both my sils family adore her rasam and when they visit, I ask Amma to prepare a big vessel of Rasam for

I was craving for some spicy hotel food..The above combo idea just came as a spark. but i havent tried them before. so on googling i found sailu's cumin rice with rajma. i felt very happy that i could find the recipe for both on a single shot.whenever i make briyani or some rice that has to be pressure cooked along with masala's. i used to fear a lot about the turn out's..it always happens to me alone..like rice would not be cooked properly or blackening of the rice in the bottom part of the cooker or the masala's going wrong or no salt or too much of spicy or the rice not seperated and looks mashy. oh god you should have thought what a girl she is...well iam still in the learning stage with just 3 years of cooking experience. inspite of the above bugs..i still manage to correct it at the

Voilà une recette facile, sans technique particulière, de saison et aux saveurs douces et épicées. Un petit air oriental lui sera donné grâce à la pastilla croustillante au goût légèrement sucré et voilà une façon de servir une assiette de poisson plutôt originale! Ingrédients (pour 4 personnes): 4 filets de bar ou autre poisson (sandre, cabillaud), 500 g de potiron, 250 g de girolles ou autres champignons, 2 échalotes, 1 cube Maggi, 1 gousse d'ail, 1 cs de mascarpone, quelques feuilles de coriandre et de persil, 1/2 cc de cumin, 3 carottes, 2 cs de sucre en poudre, 1 cs de miel, 2 feuilles de brick, 3 ou 4 noix, huiles de noisette et d'olive. Préparation: Eplucher le potiron et mettre les morceaux dans une casserole remplie d'eau avec l'échalote et le cube de bouillon. Cuire une dizaine de minutes. Râper les carottes à la mandoline; les faire revenir dans une poêle avec un peu d'huile d'olive, une échalote ciselée, le cum

1 head bok choy, sliced 1 tablespoon olive oil 1 tablespoon ground cumin 1 teaspoon red pepper flakes 1/8 teaspoon salt (or to taste) 4 mahi mahi fillets (1.5 lbs) 4 1/2 tablespoons fresh lemon juice 1 tablespoon fresh mint leaves, chopped 1. Put water in a vegetable steamer and place it over high heat. [...]

1 head bok choy, sliced 1 tablespoon olive oil 1 tablespoon ground cumin 1 teaspoon red pepper flakes 1/8 teaspoon salt (or to taste) 4 mahi mahi fillets (1.5 lbs) 4 1/2 tablespoons fresh lemon juice 1 tablespoon fresh mint leaves, chopped 1. Put water in a vegetable steamer and place it over high heat. [...]

Enjoy this fabulous & tasty cumin rice recipe sure to spice up any meal. Ingredients: 2 tablespoons olive oil1/2 teaspoon cumin seeds1 cup dry jasmine rice1 3/4 cups waterS & P, to taste In a medium saucepan- heat oil over medium-high heat. Drop in the cumin seeds, and cook until they sizzle. Add your rice & fry for 1 minute. Add water, salt & pepper and bring to a slow boil. Once your water is boiling, reduce to low heat & cover. Cook the rice for approximately 15 minutes. And you’re ready for cumin rice perfection. Eat well & Laugh often this weekend.

Cumin is an annual, herbaceous flowering plant with slender stems native to the eastern Mediterranean region. The leaves of the cumin plant are 5-10 cm long with thread-like leaflets. The flowers are small and bloom in pink or white. The seeds are similar to that of fennel but are smaller & darker. Cumin seeds are used as a spice in North African, Middle Eastern, western Chinese, Indian and Mexican cuisine. Preferring a hot climate, cumin is mostly grown today in Iran, Morocco, Egypt, India, Syria, Mexico & Chile. Cumin is usually found in Indian & Mexican food & always in my chili. Cumin can be found in some Dutch cheeses, which I recently tasted & loved, and in some traditional French breads. You can add cumin to just about anything. It is traditionally added to curries, tacos & Cuban dishes. For an excellent salsa, add a dash of cumin & enjoy the sweet flavor. As for the history, cumin has been grown as a spice since ancient times. The spice was

Fish is such a salvation for me on weeknights, it allows me to put something together from the scratch on a busy weeknight without much fuss and usually in less than 30 minutes if I am organized. This salmon is not really an exception, a few good ingredients, the interesting taste in this one is from the dried kasuri methi, a simple handy flavorful ingredient. This is the first time I added this to fish, I think this is a keeper.Tala Methi MacchiServes 3-4 peopleIngredients1 lb salmon fillets1/2 tsp turmeric1 tsp salt1 tsp red chilli powder1 tsp ground cumin-coriander powder1 lime2 tsp dried methi1 tbsp oil1 tsp grated ginger1 tsp cumin seedsMethod of Preparation1. Rub the salmon with the turmeric, salt, chili powder, ground cumin-coriander. 2. Squeeze the juice of the lime and add the methi and set this aside for 10-15 minutes.3. Heat the oil and add the cumin and ginger cook for a few seconds.4. Add in the fish and cook on each side for 10 minutes, till it flakes easily and is lightl

Popularly known as jeera in most Indian languages, cumin seeds are one of the most common ingredients in Indian cuisine. The sweetened version of these dry yellowish looking seeds help in digesting the food. They are also used for preparing various medicines of unani and ayurvedic systems. Grown all over India, it is used for dyspepsia, fever, swelling, and uterus problems. It is also a

Jeera/Cumin Seeds Jeera is the second most important spice in Indian cuisine (after coriander). It was first cultivated in Ancient Egypt and the Romans used it as we use pepper.In Indian cuisine, cumin is an important ingredient in most curries, pilau rice and certain breads. When mixed with ground coriander, it forms the basis of most curry powders and masalas. Cumin is a spice that can be used whole just as it can be used ground and often a mixture of both forms is required in several recipes. The seeds are also used in snacks and appetisers and when dry roasted, cumin is an essential flavouring in the Gujarati drink lassi.Here is the simple recipe to cook Jeera Rice. I often prepare it with some curry as side dish. Jeera Rice served with Mushroom MasalaIngredients:2 Cups Basmati Rice2 Tbsp Ghee2 Tbsp Jeera/Cumin Seeds½ Cup Milk1 Cinnamon Leaf or an inch of Cinnamon StickSalt to taste Jeera RiceMethod:Soak rice in water for half an hour and drain.Heat ghee in pressure cooker and add

Since I'm also new to baking, I want to try very simple recipes only. This is one such cookie recipe. So if I can do it, anybody can do it. I'm stressing this point because I know how I used to think that "baking" and "difficult" were synonyms. So don't ...