Cumin Tomato Sauce Food

CHICKEN IN CUMIN SAUCE

Steps:

• In a large stew pot combine everything except the chicken.
• Stir until all is well mixed. Bring to a boil the reduce heat, cover and simmer for about 20 minutes Stirring occasionally.
• Add chicken, cover and simmer for another half hour or more, stirring occasionally, until chicken is cooked through.
• Serve with rice.

CUMIN TOMATO SAUCE

Steps:

• Heat the oil in a large deep skillet over medium heat and sauté the garlic until lightly browned. Add the raisins and cook until plump, about 1 minute. Add the onion and cook until clear. Add 3 cups water and the remaining ingredients. Heat the mixture to boiling, then reduce heat and simmer for 50 minutes, stirring occasionally.
• Strain the mixture, reserving the liquid. Purée the pulp in batches in a blender. Combine the purée and the cooking liquid in the same skillet and cook until the sauce is reduced to the desired consistency.

STEAMED CLAMS WITH SMOKY HARISSA-CUMIN TOMATO SAUCE

Steps:

• Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the leeks and garlic. Season with salt and cook, stirring occasionally and breaking apart the garlic with a wooden spoon, until the leeks soften, 3 to 4 minutes-don't let the garlic or the leeks char. Add the cumin seeds and cook, stirring, for a little less than a minute, just to toast. Stir in the harissa and lemon zest, then add the crushed tomatoes and 1 cup of water. Turn the heat up to high, bring to a boil and let boil just until the sauce thickens and reduces slightly, a minute or two. Add the clams, cover and let steam until most of the clams are opened up, 5 to 8 minutes (the stragglers will open in the residual heat). Discard any clams that are still sealed shut.
• Toast bread, if desired, to serve alongside. Top the clams with cilantro.

CUMIN MEATBALLS

Steps:

• Mix meat, egg, bread cumbs, garlic, cumin, salt and pepper.
• Divide into 20 equal-size balls.
• Roll each ball into egg shape.
• Set aside.
• Heat oil in a large skillet over medium heat.
• Add meatballs, brown on all sides.
• Remove from skillet and set aside.
• Drain skillet.
• Pour 3/4 cup water into skillet.
• Add tomato paste, lemon juice, garlic powder, salt and pepper.
• Bring to a boil, reduce heat to medium, cook 5 minutes.
• Return meat to skillet and cook just until heated through.

PANEER-STUFFED PEPPERS

Steps:

• Heat oil in a large Dutch oven or other heavy pot over medium. Cook paneer in a single layer, undisturbed, until golden brown underneath, about 2 minutes. Turn over and cook on other side until golden brown, about 2 minutes. Transfer to a medium bowl; let cool slightly, then crumble into bite-size pieces. Set aside.
• Add onion, garlic, jalapeño, ginger, cumin seeds, and mustard seeds to same pot and cook (still over medium), stirring often, until onion is softened and translucent, about 5 minutes. Add coriander, cayenne, and turmeric and cook, stirring occasionally, until fragrant, about 3 minutes. Stir in tomatoes, salt, and 1 cup water. Bring to a simmer, then reduce heat to low and stir in reserved paneer. Cover pot and cook, stirring occasionally, until sauce is slightly thickened, 15-20 minutes.
• Place a rack in middle of the oven; preheat to 400°. Coat a rimmed baking sheet with nonstick spray. Place peppers, cut side up, on baking sheet. Spoon ⅓ cup sauce into each pepper half. Bake until peppers are tender and top is lightly browned, 25-30 minutes.
• Transfer stuffed peppers to plates and top with cilantro.

CUMIN ORANGE TOMATO SAUCE

Steps:

• Preheat oven to 425 degrees. Place tomatoes on a lightly oiled baking sheet, skin side up. Brush with olive oil. Sprinkle cumin seeds over tomatoes. Roast until tomatoes are very soft, about 25 minutes.
• Place roasted tomatoes with orange zest, saffron and salt in a blender. Process until smooth. Taste and adjust seasoning.

MEATBALLS IN TOMATO SAUCE WITH CINNAMON AND CUMIN (SOUTZOUKAKIA)

Steps:

• To make the meatballs, put all the ingredients, except the olive oil, in a large bowl and mix. With wet hands, shape the mixture into 20 to 24 rugby-ball shapes.
• Heat the oil in a frying pan over a high heat and fry the meatballs until golden-brown on all sides, or grill on a griddle pan if you like grill lines on the patties.
• To make the tomato sauce, heat the oil in a lidded saucepan over medium heat. Sweat the onion and garlic with the cinnamon stick, cumin and sugar until soft, about 10 minutes. Add the red wine and bring to the boil, then reduce the heat to medium. Add the tomato purée, passata, salt and pepper and cook until slightly thickened, about 20 minutes.
• Add the meatballs and simmer for 20-30 minutes covered until cooked through, adding a little water if the sauce is too thick. Serve with rice and green olives.

TOASTED TOMATO-PANEER SANDWICHES

Steps:

• Heat oil in a large Dutch oven or other heavy pot over medium. Cook paneer in a single layer, undisturbed, until golden brown underneath, about 2 minutes. Turn over and cook on other side until golden brown, about 2 minutes. Transfer to a medium bowl; let cool slightly, then crumble into bite-size pieces. Set aside.
• Add onion, garlic, jalapeño, ginger, cumin seeds, and mustard seeds to same pot and cook (still over medium), stirring often, until onion is softened and translucent, about 5 minutes. Add coriander, cayenne, and turmeric and cook, stirring occasionally, until fragrant, about 3 minutes. Stir in tomatoes, salt, and 1 cup water. Bring to a simmer, then reduce heat to low and stir in reserved paneer. Cover pot and cook, stirring occasionally, until sauce is slightly thickened, 15-20 minutes.
• Spread a slice of bread with ½ cup sauce. Top with some of the red onion, cheddar, and cilantro (about a sixth of each); close up sandwich with another slice of bread. Repeat with remaining ingredients to make 5 more sandwiches.
• Melt 1 Tbsp. butter in a small nonstick skillet over medium. Cook 2 sandwiches, pressing down occasionally on them with a spatula to ensure good contact with the pan, until underside is golden brown and crisp, about 3 minutes. Turn sandwiches over and cook until other side is golden brown and cheese is melted, about 3 minutes. Transfer to a plate. Repeat process two more times with remaining butter and sandwiches.
• Slice sandwiches in half and serve with ketchup.

MOROCCAN SPICED LAMB MEATBALLS IN CUMIN CORIANDER SPICED TOMATO SAUCE

Steps:

• Meatballs:
• Preheat oven to 350 degrees F.
• In a large bowl, mix lamb, Spice Mix, egg, and ketchup, being careful not to overwork the meat. Form into 1 1/4-ounce balls, about the size of a ping-pong ball. Place meatballs on a large baking sheet and bake for approximately 20 minutes.
• Sauce:
• In a large saucepan over medium heat, add the oil and heat, then add the onions and lightly saute until soft. Add garlic, shallots, cinnamon sticks, cumin, and coriander and saute over low heat, about 3 to 4 minutes. Add tomato puree and bring to a boil. Add stock and season sauce with salt, ground black pepper, mint, and parsley. Simmer for about 10 minutes and remove the cinnamon sticks.
• To serve: Add the meatballs to the sauce and heat until warmed through. Pour a small amount of sauce on the plate and add 5 meatballs per serving. Garnish with toasted slivered almonds, mint, and warm pita wedges.
• In a medium bowl, mix all the spices together. Season with salt and pepper, to taste.