cumin Archives - Learn statusrc

How to Get the Best Flavor Out of Your Spices | Techniquely

April 27, 2025 by Jass

Whole or ground? Add it in the beginning or the end? It turns out the timing of your spices makes a huge difference.

Keema Matar Recipe:

Get exclusive access to every recipe, review, and more:
Sign up for our free newsletters to receive more delicious recipes, cooking tips, and exclusive content:

Watch full episodes of America’s Test Kitchen and Cook’s Country for free on our new full episodes YouTube channel::

ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook’s Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK Essential Membership for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques.

If you like us, follow us:

How to Make Maneet Chauhan’s Parathas 2 Ways | Maneet’s Eats | Food Network

July 25, 2024 by Jass

Download

Buttery, flaky parathas are beloved all over India 💛 Maneet stuffs her flatbreads two ways: a carrot-ginger and a green pea-cumin filling!
#FoodNetwork #ManeetChauhan #ManeetsEats #Parathas
Watch #ManeetsEats on YouTube!
Get the recipe ▶
Subscribe to Food Network ▶

Join host Maneet Chauhan in her kitchen and at the market as she cooks some of her favorite Indian dishes. Maneet shares her wealth of knowledge from years in professional and competition kitchens, and a lifetime of family traditions handed down through food!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Parathas 2 Ways
RECIPE COURTESY OF MANEET CHAUHAN
Level: Intermediate
Total: 45 min
Active: 45 min
Yield: 10 to 12 parathas

Ingredients

Dough:
3 cups whole-wheat flour (preferably atta)
Kosher salt

Carrot-Ginger Filling:
2 cups peeled shredded carrot
1/2 white onion, chopped
2 green chiles, such as Thai or serrano, finely chopped
1 tablespoon chopped cilantro leaves
2 teaspoons grated fresh ginger
1 teaspoon toasted ground cumin
1 teaspoon chaat masala
Kosher salt

Green Pea–Cumin Filling:
Vegetable oil
1 teaspoon cumin seeds
2 tablespoons grated fresh ginger
1 teaspoon dried fenugreek leaves
1/2 teaspoon ground coriander
1/4 teaspoon Kashmiri chili powder
1/4 teaspoon garam masala
1/4 teaspoon chaat masala
Salt and freshly cracked black pepper
1 cup frozen peas, thawed
Whole-wheat flour, for dusting
Vegetable oil or ghee
Butter, plain yogurt and Indian pickles, for serving

Directions

For the dough: Mix the flour and salt to taste together in a large bowl. Begin adding about 1 cup water, adding the water until you have a soft dough. You can use a stand mixer fitted with a dough hook if you like. Knead the dough until smooth, 2 to 3 minutes.

For the carrot-ginger filling: Combine the carrot, onion, chiles, cilantro, ginger, cumin, chaat masala and salt to taste in a medium bowl. Set aside.

For the green pea–cumin filling: Heat about a teaspoon of oil in a cast-iron skillet over medium heat. Add the cumin seeds and cook until they start to crackle. Stir in the ginger. Add the fenugreek, coriander, chili powder, garam masala, chat masala and salt and pepper to taste. Add the peas. Mash coarsely with the back of a spoon and set aside.

To assemble the parathas: Pull off a piece of dough about the size of a lemon and roll it into a ball. Roll the ball out with a rolling pin until it is about as thin as a tortilla. Place 2 to 3 tablespoons of the filling of choice in the center. Bring all the edges up to the center to enclose the filling and then pinch to seal. Tear off any excess dough.

Flatten the filled dough with your hands. Then use the rolling pin to roll the paratha out to a circle 7 to 8 inches in diameter; use flour as needed to keep the dough from sticking.

Spoon oil or ghee onto a griddle set over medium heat. Cook the paratha on both sides until golden brown, about 2 minutes. Repeat with the remaining dough and filling, adding more oil to the griddle as necessary. Serve hot with butter, plain yogurt and Indian pickles.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE:
▶ STREAM ON MAX:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
▶ TIKTOK:

How to Make Maneet Chauhan’s Parathas 2 Ways | Maneet’s Eats | Food Network

How to Make Maneet Chauhan’s Pork Vindaloo | Maneet’s Eats | Food Network

June 27, 2024 by Jass

Download

One bite of Pork Vindaloo might change your life, like it did for Maneet ✨ The sweet and spicy dish takes influence from a garlicky Portuguese dish called carne de vinha d’alhos!
#FoodNetwork #ManeetChauhan #ManeetsEats #PorkVindaloo
A NEW episode of #ManeetsEats drops every Thursday on YouTube!
Get the recipe ▶
Subscribe to Food Network ▶

Pork Vindaloo
RECIPE COURTESY OF MANEET CHAUHAN
Level: Intermediate
Total: 5 hr 15 min (includes marinating time)
Active: 45 min
Yield: 6 to 8 servings

Ingredients

Pork Marinade:
2 pounds 1-inch pork cubes (shoulder or legs)
1/2 cup curry leaves (about 0.2 ounces)
2 tablespoons ginger-garlic paste (see Cook’s Note)
1 tablespoon cracked black peppercorns
Kosher salt

Fried Onions and Garlic:
1/4 cup ghee
1/2 cup garlic, sliced
5 yellow onions, sliced
1/4 teaspoon granulated sugar
Kosher salt

Vindaloo Masala:
6 whole Kashmiri red chiles
1 tablespoon coriander seeds
1 1/2 teaspoons cumin seeds
1 teaspoon black peppercorns
1 teaspoon green cardamom
1 teaspoon ground cinnamon
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds

Pork Vindaloo:
1/2 cup coconut vinegar or distilled white vinegar
2 tablespoons brown sugar
1 cup ghee
1 cup tomato puree
1/2 cup tamarind paste
Steamed rice, for serving

Directions

For the pork marinade: Toss the pork with the curry leaves, ginger-garlic paste, pepper and salt in a bowl. Cover and marinate, refrigerated, for at least 4 hours and preferably overnight.

For the fried onions and garlic: Melt the ghee in a large skillet over medium heat. Add the garlic, onions, granulated sugar and 2 teaspoons salt and cook, stirring occasionally, until the onions are soft and golden brown, about 30 minutes. Transfer the garlic and onion mixture to a blender.

For the vindaloo masala: Dry-roast the chiles, coriander seeds, cumin seeds, peppercorns, green cardamom, cinnamon, mustard seeds and fenugreek in a large skillet over medium heat until the spices begin to pop, 1 to 2 minutes. Transfer to the blender with the garlic and onions.

For the pork vindaloo: Add the vinegar and brown sugar to the blender with the spices, garlic and onion and blend to make a spice paste.

Heat the ghee in a large Dutch oven over medium heat, add the marinated pork and sear until no longer pink, 3 to 4 minutes. Add the spice paste mixture and cook until slightly darker in color and simmering, 6 to 7 minutes. Add the tomato puree, tamarind paste and 4 cups water and mix. Cook on low heat until the pork is done, 40 to 45 minutes. Serve hot with freshly steamed rice.

Cook’s Note
If not using store-bought ginger-garlic paste, combine equal parts garlic and ginger in a mortar with a pestle, adding a little water as needed, until a paste forms.

How to Make Maneet Chauhan’s Pork Vindaloo | Maneet’s Eats | Food Network