mustard seeds वाक्य
उदाहरण वाक्य
मोबाइल
- Brown and black mustard seeds return higher yields than their yellow counterparts.
- Mustard seeds, green chilies, tamarind and curry leaves are used in abundance.
- 1 teaspoon whole black caraway seeds or { teaspoon black mustard seeds
- Less common but very important to Indian cuisine are black mustard seeds.
- In a small pan, heat the oil and add the mustard seeds.
- 1 / 2 teaspoon black mustard seeds ( available at Indian markets)
- Add curry leaves, chilies and mustard seeds; saute for 1 minute.
- 2 tablespoons mustard seeds ( preferably one each of black and white seeds)
- 1 / 4 cup whole brown mustard seeds ( see Note)
- 2 teaspoons toasted cracked mustard seeds, for garnish ( optional ).
- Mustard seeds are cultivated in Tibet and therefore features heavily in its cuisine.
- These chopped pieces are seasoned in hot oil with mustard seeds.
- In a small pan over low heat, gently toast mustard seeds until aromatic.
- Add curry powder and mustard seeds, and stir until fragrant, about 1 minute.
- It is seasoned with mustard seeds and turmeric and served hot.
- Saute mustard seeds and curry leaves in the oil that remains in wok.
- Combine peppercorns, coriander seeds and mustard seeds in zip-close plastic bag.
- Seasonings may include mustard seeds, black pepper, garlic salt, or sugar.
- 3 / 4 teaspoon EACH black mustard seeds and cumin seeds
- Saute for about 5 minutes, or until the mustard seeds just start to pop.
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