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For one 1 teaspoon of baking powder, use 1/4 tsp. baking soda and 1/2 tsp. vinegar or lemon juice and milk to total half a cup. Make sure to decrease the liquid in your recipe by half a cup as ...
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.
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Hawaij, Yemenite ground spice mixtures used primarily for soups and coffee; Mitmita, an Ethiopian blend of African birdseye chili peppers, cardamom, cloves and salt; Ras el hanout, a Moroccan blend that includes cinnamon and cumin among other spices; Yaji, a Hausa spice mix for traditional suya and chichinga kebabs in sahelian West Africa. Made ...
Ground Coriander. Naturally, since cilantro is actually coriander, the ground spice (or grinding the seeds yourself) is a great substitute. Remember that the ground version will be more potent ...
Ingredients typically used in tempering include cumin seeds, black mustard seeds, fennel seeds, kalonji, fresh green chilis, dried red chilis, fenugreek seeds, asafoetida, cassia, cloves, urad dal, curry leaves, chopped onion, garlic, or tejpat leaves. When using multiple ingredients in tempering, they are often added in succession, with those ...
Heat a skillet over medium heat and toast the pumpkin seeds, stirring and tossing constantly, until they're puffed and just slightly browned, 5 to 8 minutes. Put the pumpkin seeds in the blender jar along with the onion, chiles, garlic, oregano, cumin, salt, and 2 cups of the stock, and blend until the mixture is smooth, at least 3 minutes.
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