Toast the cumin and coriander seeds, either in a dry frying pan set over a low heat or in an oven preheated to 180C/350F/Gas 4 (this will take 8-10 minutes). When toasted, remove from the heat and ...

Often, those tiny seeds are toasted dry and used whole ... You may have noticed that recipes with ground cumin often have ...

Add cumin seeds, turmeric powder, red chilli powder ... Transfer the Masala Bread Toast to a serving plate. Garnish with a sprinkle of chopped coriander leaves. 10. Serve the toast hot with ketchup, ...

Since cumin and coriander seeds are the key elements of your spice blend, begin by toasting them together. Take care not to let them burn or smoke as you toast them until they are fragrant and ...

cumin, green chilli, red onion and coriander in a small bowl. 2. Place the bread on a baking sheet and toast on each side, taking care not to burn – toast the second side more lightly.

Toast the cumin seeds and Sichuan peppercorns in a ... Remove the frying pan from the heat, add the fresh coriander and toss to combine, then divide between bowls and serve. This dish is inspired ...

Garnish with a dollop of whipped cream, natural yoghurt, crème fraiche or sprinkle with a little ground cumin and coriander leaf. Heat the cumin seed on a frying pan, just for a minute or two ...

Harissa paste is a North African spice paste that has flavours of cumin, coriander and chilli in it. It is traditionally used to flavour meat and poultry, but I’ve used it in lots of delicious ...

Heat a small saucepan over medium heat. Toast the cumin, fenugreek, coriander, mustard seed and fennel until they turn a little dark. This will take 3-4 minutes. Take them off the heat and let ...