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From "Home Cooking For Your Dog: 75 Holistic Recipes For a Healthier Dog" by Christine M. Filardi, with Dr. Wayne Geltman, DVM, published by Stewart, Tabori & Chang.
Preheat the oven to 425°F. Toss the cauliflower with the oil, cumin seeds, salt, and pepper. Spread the mixture in an even layer on a large baking sheet. Roast, tossing occasionally, until the cauliflower is tender and its edges are toasty, 20 to 30 minutes. Whisk a pinch of salt into the yogurt.
Seasonings are usually added near the end of the cooking period, or even at the table, when the food is served. The most common table-seasonings are salt, pepper, and acids (such as lemon juice). When seasonings are used properly, they cannot be tasted; their job is to heighten the flavors of the original ingredients.
This is a Bengali spice mix that combines fennel seeds, cumin seeds, fenugreek seeds, mustard seeds and nigella seeds. Used as tempering spices. Pomegranate seed Dried and ground in the Middle East. (Hindi: Anardana अनारदाना) Poppy seed: Very popular in West Bengal known posto, with no of Bengali cuisine, most popular Allu Posto
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Scrape the flesh into a bowl, discarding the skin and any hard seeds; mash to a puree and transfer to a large skillet. 3. Using the side of a large knife, mash the garlic to a coarse paste with 1 teaspoon of salt. Add the paste to the skillet along with the tomatoes, olive oil, parsley, cilantro, paprika, cumin and cayenne.
Tempering is a cooking technique used in India, Bangladesh, Nepal, Pakistan, and Sri Lanka in which whole spices (and sometimes also other ingredients such as dried chillies, minced ginger root or sugar) are cooked briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with ...
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