While the cod is baking, place the ginger, coriander
and spring onions in a food processor and pulse until finely chopped.
The onions will start to soften and go light brown; at this stage add the chilli, turmeric, cumin powder and coriander
Then add the red peppers, cinnamon, cumin and coriander
, and roast for a further 20mins.
Ajwain (per kg) 120-170, black pepper (per kg) 525-710, betel-nut (kg) 260-300, cardamom brown-Jhundiwali (kg) 640-660 and cardamom brown-Kanchicut (kg) 700-1,040, cardamom small (kg) - chitridar 975-1,100, cardamom (colour robin) 830-850, cardamom bold 850-870, cardamom extra (bold) 970-980, cloves 560-670, chirounji (kg) Rs 575-725, cinnamon (kg) Rs 155-160, coriander
(qntl) Rs 6,000-12,100, dry mango (qntl) Rs 5,000-18,000, dry ginger (qntl) Rs 10,500-16,000, kalaunji (qntl) Rs 7,500-7,800, mace-Red (kg) Rs 700-840, mace-Yellow (kg) Rs 920-940, methi (qntl) Rs 6,500-18,500, makhana (kg) Rs 360-410, nutmeg (kg) Rs 430-440, poppyseed (Turkey) Rs 370-400 kg, poppyseed (U.
Bitter-sweet zesty orange flavour initially before the coriander
comes into play, all against the sweet malty background.
Then add enough water to cover the fish (around 500ml), the green chillies and coriander
and bring to the boil.
Cilantro refers to the leafy parts of the plant, and coriander
seed refers to the seeds that form.
KEYWORDS: Sheep ewe and lamp, Coriander
, Hematological, Blood parameters Acknowledgement to the College of Agriculture/University of Baghdad.
Stir in remaining cumin and coriander
and cook for 1 minute.
INGREDIENTS: A glug of olive oil, 1 tsp cumin seeds, 2 onions, chopped, 2 garlic cloves, finely chopped, 500g beef mince, 250g pork mince, 2 tsp ground coriander
, 2 tsp ground cumin, 2 tsp smoked paprika, 1 tsp dried chilli flakes, 400g tin chopped tomatoes, 1 Oxo rich beef onion and rosemary stock pot, made with 600ml boiling water, 10g dark chocolate, sea salt, fresh coriander
leaves, chopped, to serve.
LAHORE -- Farmers can grow coriander
through out the year by using appropriate amount of water and fertilizer.
is an erect and branched soft annual herb upto 50 cm long.
Dhruv |Baker has created some simple, yet delicious, dishes for Diwali AUBERGINE, OKRA AND NEW POTATO CURRY (SERVES 4) INGREDIENTS 4tbsp vegetable oil 150g baby aubergines, cut in half lengthways 150g okra, cut into 2cm pieces 1tsp fennel seeds 1/2tsp nigella seeds 1/2tsp cumin seeds 2tsps grated ginger 4 cloves crushed garlic 2 green chillies, finely sliced 1/2tsp turmeric 2tbsp tomato puree 400g tinned tomatoes (whizzed in a food processor or mashed with a fork) 150g cooked new potatoes 500ml vegetable stock 1 small bunch coriander
(chopped) Salt to taste METHOD 1.
For the marinade: Oil, 1tbsp; turmeric powder, 1ua2 tsp; red chilli powder, 2 tbsp; garam masala powder, 3ua4 tsp; roast- ed gram flour (besan), 1 tbsp; hung yoghurt, 1ua2 cup; salt to taste; dried fenugreek leaves (kasoori methi), 1ua2 tsp; ginger paste, 1ua4 tbsp; garlic paste, 1ua2 tsp; green chilli paste, 1ua4 tsp For the stuffing: Cottage cheese (paneer), 1ua2 cup, grat- ed; ginger, 3ua4 inch, chopped; fresh mint and coriander
leaves, chopped , 1tbsp each; raisins, 10, chopped; cashew nuts, 6, fried and crushed; red chilli powder, 1ua2 tsp; chaat masala, 3ua4 tsp; salt to taste; cumin powder, 1ua2 tsp
47% ABV; distilled from juniper berries, Seville orange peel, coriander
seed, orris root, bitter almond, Sicilian lemon peel, angelica seeds and root, licorice.