View allAll Photos Tagged Tumeric
Folkloric
- Infusion of leaves used for gonorrhea.
- Poultice of leaves for snake bites.
- Leaves used for menorrhagia and leucorrhea.
- Juice of the leaves mixed with lime, applied to tumors and abscesses.
- Salted juice from the pods used for ear inflammation and sore throat.
- Used as stomachic and antiseptic; given for abdominal pains, diarrhea, and vomiting.
- The Malays make of poultice of the leaves mixed with rice-flowers and tumeric used for eczema.
- In Indo-China, Infusion of leaves for colic; flowers used as emmenagogue.
- Flowers prescribed for menorrhagia and leucorrhea.
- Seeds are considered aphrodisiac; also used to stop nose bleeds.
- In China, boiled ripe seeds used as tonic and carminative.
- Seeds used as febrifuge, stomachic, and antispasmodic.
source: stuart xchange
Ganesh
Site specific wall drawing (12' x 20')
Spirograph, ink, graphite, latex, gouache, watercolor, kum-kum powder, tumeric, incense, fire and found objects.
2010
@ The Pittsburgh Center For the Arts
from the exhibition Cluster
Curated by Adam Welch
February 5, 2010 - March 28, 2010
Watch a video of the making of Ganesh here
Copyright © 2010 David Pohl
HOP | House of Pingting Archives
curry powder - Curry powder on a white bowl. To Download this image without watermarks for Free, visit: www.sourcepics.com/free-stock-photography/24744864-curry-...
I don't know what you call this, but this is how it looked before going into the oven. (Where the topping blackened up a bit and became less photogenic, but Mike said it was great and I should make it again.)
I put a small amount of grated (New Zealand sharp) cheddar on the bottom. The next layer was white potato slices. Then a "sauteed stuff plus sour cream" mixture for the next layer.
(In butter, I sauteed bare amounts of chili powder, salt, pepper, tumeric, coriander, and mustard seed. After a few minutes, I added 3 cloves of chopped garlic and a tablespoon of chopped ginger. Then I added about six green onions, mostly the whites, and half of a yellow onion. After 20 minutes, I poured off the excess butter for wetting the breadcrumbs later, and mixed in 1/2 cup of sour cream.)
Then more potatoes. Then more sour cream. Then more potatoes. Then a more proper layer of cheese.
Then (after letting them sit in a warm skillet with the leftover seasoned butter), I topped it all with freshly shredded bread crumbs and more green onion.
Cooked for 35 minutes at 425 (which over-browned the top, and it was still too raw inside), 20 minutes at 125 (Eh? I don't know why.), and then 33 minutes at 350 (perfect).
It was pretty decent, especially if you got the crunchy top with every bite. Mike gave much higher praise and polished it off the next morning, so I guess I'll make it again. Next time I will use a few more spices, cook at a lower initial temp, and maybe try to get a crunchy layer in the middle.
This first full day in India we took a cooking class from Mrs. Veena Bajaj who runs Veena's Cookery Classes. Normally she teaches classes to young women that are newly married and afraid of their mother in laws but since it was the off season and such, she took us in. She showed us some Punjabi dishes and told us that she tries to keep things simple and tasty. So what you see here are the limited number of spices that she says will get you just about everything you need. There's tumeric, corriander (seeds and ground), chili, salt, garam masala, etc.
Hi everyone, Jason here. This is what I made for dinner tonight. Tika Masala beef with vegies and a potato side dish I invented. It's basically potato cubes with tumeric, cumin, curry leaf and some korma paste. Mixed with a secret ingredient (spicy red sauce)... Cheers Jason and Michelle xxxx..
Classic Nyonya spicy chicken stew and buah keluak nut infused with fresh root spices of lengkuas and tumeric. Served with Jasmine rice, atchara and sambal belachan.
Photo featured on: www.expatgomalaysia.com/2015/10/09/5-nyonya-dishes-to-try... (Oct 9, 2015)
Ganesh
Site specific wall drawing (12' x 20')
Spirograph, ink, graphite, latex, gouache, watercolor, kum-kum powder, tumeric, incense, fire and found objects.
2010
@ The Pittsburgh Center For the Arts
from the exhibition Cluster
Curated by Adam Welch
February 5, 2010 - March 28, 2010
Watch a video of the making of Ganesh here
Copyright © 2010 David Pohl
HOP | House of Pingting Archives
Ingredients:
1 medium onion, halved lengthwise, then thinly sliced lengthwise
2 tablespoons vegetable oil
1 tablespoon minced fresh jalapeño, including seeds
1 garlic clove, minced
1 teaspoon finely grated peeled fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/8 teaspoon turmeric (optional)
1 lb tomatoes (3 medium), cut into 1/2-inch pieces
1 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
1/2 cup loosely packed fresh cilantro leaves, chopped if desired
Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 6 to 8 minutes. Add jalapeño, garlic, and ginger and cook, stirring, until jalapeño is softened and garlic is golden, about 1 minute. Add cumin, coriander, salt, and turmeric (if using) and cook, stirring, until fragrant, about 1 minute. Add tomatoes and cook, stirring occasionally, until tomatoes break down and sauce is thickened, 3 to 5 minutes.
Add shrimp and cook, turning occasionally, until just cooked through, about 3 minutes. Remove skillet from heat and stir in half of cilantro. Serve sprinkled with remaining cilantro.
Servings: 4 main course servings
recipe from epicurious
I've got an unpleasant sinus cold, and have been craving spicy stuff. So, I brewed tusli tea and blended the warm tea with with green stevia leaf, black pepper, cayenne pepper, ginger, tumeric, cardamon, carob powder, mesquite powder, maca powder, soaked almonds, coconut and sea salt... Then, I strained it through a nutmilk bag. Cleared the sinuses!
1/2 Cup Black Mustard Seeds
1/2 Cup Yellow Mustard Seeds
1 and 1/2 Cups Malt Vinegar
2 Cups Dark Beer- Doppelbocks and Oktoberfests work great!
5 Tablespoons Honey
1/2 cup Dark Brown Sugar
2 teaspoons salt
2 teaspoons ground allspice
3/4 teaspoon turmeric
1 cup dry ground mustard
In a medium bowl, combine mustard seeds with the vinegar and 1 and 1/2 cups of beer. Cover and refrigerate overnight.
In a medium saucepan combine the remaining 1/2 cup of beer, honey, brown sugar, salt, allspice and turmeric. Bring to a boil and remove from heat, transfer to a blender and let cool. Add the ground mustard and the mustard seeds with their soaking liquid and puree
Transfer the mustard to a glass jar, cover and refrigerate overnight before serving
One of many stalls selling spices at the medina in Casablanca. You can see ginger, tumeric, cinnamon, garlic, raisins, etc.
cape york lily - curcuma australasica - growing in the barrel garden that is used as the fish pond filter.
33" umbrella to right and above. 200 Watt equiv. CFL 6500 K thru white translucent
wide open, minimum focus distance.
Nasi Kerabu literally means "rice salad". Kelantan has a variety of Nasi Kerabu. Nasi kerabu biasa (normal) or nasi kerabu putih (white) which comes with its own sambal tumis (a special coconut milk based gravy with local herbs and spices, with a hint of chillies) or Nasi kerabu Hitam (black) though the actual color is blue (after the rice is soaked and cooked with a local flower although some people use artificial equivalents) and nasi kerabu kuning (yellow) which use tumeric in the preparation of the rice. Nasi Kerabu Hitan and Kuning does not require a sambal tumis, instead, it has a watery chilly sauce which makes it slightly hotter. The “kerabu” (salad) could be any vegetables or edible leaves though the more or less standard version will have daun kesum, taugeh (bean sprout), thinly cut; long green beans, bunga kantan, cucumber (connoisseurs will insist “seeded”), and daun kadok. Apart from that it is also served with fried breaded fish, keropok keping, salted egg, "solok lada" (fish fillet and coconut-stuffed chillis), and pickled garlic (local gherkins)
Lynette Jee, owner/founder of the Pacific Place Tea Garden passes around schizandra berries noting its popularity in China. People use it in capsule form, athletes like it for its natural energy boosting effect
STREET + SPICY with chef lance kosaka of cafe julia
a cooking class + lunch + tea tasting
ShareYourTable.com
Saturday, November 10, 2012
11:00 AM to 1:00 PM
from: streetandspicy.eventbrite.com/
street + spicy's the next fall in to food event by www.shareyourtable.com featuring a cooking class and lunch taught by chef lance kosaka of cafe julia.
chef lance will be sharing how to make an asian style crostini, his own variation on vietnamese pork lettuce wraps and tasty make-ahead marinades and salad dressings using asian spices that you can whip up effortlessly for family get togethers!
class concludes with a delicious three-course lunch by chef lance served family style, and a special tea and tisane tasting by lynette jee of the pacific place tea garden!
about the tea and tisanes
pink bamboo ginger forest. this is a medley of two special tisanes created by the pacific place tea garden. it's a blend of passionfruit, bamboo leaves, pineapple and beets combined with a healthy note of tumeric ginger, schizandra berries and tangerine to create a refreshing beverage.
organic lemongrass is delicious as an herbal tea. used by herbalists for a cleansing tonic effect, it has a wonderful aromatic note to clear the mind.
dragon phoenix jasmine pearl sorbet. artisan hand-crafted pearls of jasmine leaf are carefully rolled from leaf into a ball called a "pearl". when steeped, the pearl unfurls into a long green leaf making an exquisite jasmine tea. the pacific place has infused the jasmine into a sorbet for a wonderful new experience with tea.
more goodies
each street + spicy participant will receive a cute mini herb pot by daven hee. this event also marks the debut of some really cool tabletop and food items by fishcake like our ceramic salt wells filled with sparkling red, black, white and pink molokai salts.
you can get a jump on seasonal giving with unique kitchen giftpacks of useful locally made items concocted by fishcake, and in keeping with our street food theme, limited gift sets of susan feniger's new book, street food, paired with 'spicy' ceramics! don't be surprised if susan skypes in to say hello.
eat, learn, shop + love!
I hadn't made a risotto for a while so i felt in the mood for one. Decided to use a chicken/white wine base this time, and when time came to get the flavours happening i found some tumeric and thought why not. Added a bit of cumin and coriander seed to fill out the curry-ness... And it worked :)
Ganesh
Site specific wall drawing (12' x 20')
Spirograph, ink, graphite, latex, gouache, watercolor, kum-kum powder, tumeric, incense, fire and found objects.
2010
@ The Pittsburgh Center For the Arts
from the exhibition Cluster
Curated by Adam Welch
February 5, 2010 - March 28, 2010
Watch a video of the making of Ganesh here
Copyright © 2010 David Pohl
HOP | House of Pingting Archives
for lunch today- falafels!
process:
one can of drained and rinsed chick peas
a splash of lemon juice
some fresh parsley
a medium onion
2 T garlic
1 t. tumeric
1 t. cumin
pinch of cayenne pepper
then, stir in 3 T. flour. fry, bake, or grill- and serve with tahini & lemon juice or yogurt mixed with dill in a pita.
Hot Cocoa Smoothie after weightlifting! Because all these spices work to burn in synergy with each other! Not only does this smoothie have over 30 grams of protein but I have my fruits and veggies in there too! All organic, feeding my muscles, burning through calories, and hunger is satisfied
1 cup cashew milk
2 scoops vegan chocolate protein
1 t cinnamon
1/2 t tumeric
1/2 t ginger
1/8 t cayenne pepper
1 T dutch cocoa
1 cup frozen cherries
1-1/4 t Green Duo from Pines (wheatgrass and alfalfa)
2 t Beet Juice powder from Pines @wheatgrass_people
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Description:
This is the Phayant RoiTao (Footprint) Kamin (Tumeric) Yiap TaoKool (Both foot step on) created by LuangPhor Koon of Wat BaanRai (Nakon Ratchasima) in B.E.2536.
Only a total number of 1000 pieces were created and it is not easy to come across a piece which has 3 temple codes as shown. More importantly, this piece is easily verified and has maintained in it's original good condition.
H/p: (65) 90688029
Ganesh
Site specific wall drawing (12' x 20')
Spirograph, ink, graphite, latex, gouache, watercolor, kum-kum powder, tumeric, incense, fire and found objects.
2010
@ The Pittsburgh Center For the Arts
from the exhibition Cluster
Curated by Adam Welch
February 5, 2010 - March 28, 2010
Watch a video of the making of Ganesh here
Copyright © 2010 David Pohl
HOP | House of Pingting Archives
Starting with the onion and tomato paste, I added a few litres of tomato concasse, a litre of water, half a litre of yoghurt, the juice of three limes, a small tin of sun-dried tomatoes in oil (which I chopped), about 2/3rds of the ground spices, the fried garlic, ginger and tumeric, and then started to reduce the lot.
* I didn't add all the spices I'd ground up, as I wanted to make sure that I didn't make the batch too strong for the locals. One can always add more spice. It's hard to take out (unless you've got the ingredients to dilute the batch.) If I'd found after the sauce was all cooked that it wasn't spiced enough, I'd have ground the reserved spices a bit finer and then fried them in butter over low head for 30 minutes or so (to soften them up), and then added them into the sauce.
Brodard, Garden Grove, CA
Banh khot - crispy little rice/tumeric/coconut based cups with cilantro and perfectly cooked shrimp. YUM.
Time to plant out the turmeric as the rhyzomes I have been saving have started to sprout. Turmeric likes likes friable soil so large tubers can grow easily. It is hardy and can tolerate full sun.
Rhyzomes vary in colour from almost white to yellow and deep orange. The more orange the more curcumin which is a powerful anti inflammatory and anti bacterial agent. The health giving properties of tumeric are increased by cooking so add it everything you cook.
Tumeric is typically harvested in winter when the leaves start to turn yellow. If you use it in just about everything like I do, then plant loads of and skip the harvest. Just dig up a few rhyzomes as you want them. Alternately if you want to harvest them all at once, grate the rhyzomes and freeze in icecube trays to use later.
Scientific Name: Curcuma longa
They grow easily and in profusion. And they can grow in all sorts of soil or even non soil! Garden debris are full of nutrients and they thrive! Anyone want some discarded turmeric plants??
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Wiki:
Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to tropical South Asia and needs temperatures between 20 °C and 30 °C (68 °F and 86 °F) and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes, and propagated from some of those rhizomes in the following season.
Original recipe from here: Laksa
Instead of using fishcakes, I had used fishballs in its place. I had included an extra stalk of lemon grass in the ground spice paste; used factory made coconut cream and had reduced the blachan to half a tablespoon. As the amount of water used to cook the prawns was not stated, I cooked the prawns in some water and discarded the prawn stock. I used 1.7 litres of boiling water in the laksa gravy instead. As to how creamy, or lemak as we said it locally, you want the laksa gravy to be, just adjust this by adding more or reducing the amount of coconut cream to your liking.
Though my family said this home cooked laksa was not bad, somehow I felt a little oomph was missing. May be I will test it out by adding extra dried shrimps; blachan, coriander powder and chilli powder to the remaining gravy.
Laksa ingredients I used:
30 fishballs [homemade]
300g medium prawns
10 tofu puffs
2stalks lemon grass, white stem portion, crushed
4 tbsp oil
2 packets of 200 ml coconut cream
Salt and ajinomoto to taste
1 tbsp sugar
Pepper
500g (1 lb) dried thick rice noodles
300g bean sprouts, scalded
Ground ingredients into a paste:
12 shallots, peeled
15 dried chillies, softened in hot water
3 red chillies
½ tbsp blachan (shrimp paste)
3 tbsp dried shrimp, soaked for a while in water to soften
6 buah keras (candlenuts)
1 thumb size turmeric or 1 tsp turmeric powder
½ tbsp roasted coriander powder
1 stalk lemon grass
Click this to read on the competitions on selling laksa: The Katong Laksa Wars
Derived from the nearly 30 year-old family owned restaurant, the Klay Oven, Klay Oven Kitchen is a fast service, gourmet Indian eatery concept that has been embraced by the Chicago French Market goers for over three years. Klay Oven Kitchen, through the passion and hard work by the owner, Prem Khosla, along with the initial collaboration with some of Chicago’s talented young chefs specializing in the cuisine, has been able to impress its foodie customers, leaving them hooked on their simple menu and daily specials.
Klay Oven Kitchen strives to be the often looked for alternative in Indian food by using healthier ingredients and cooking methods. A variety of menu items boast the tags of “vegan” and “gluten-free” without sacrificing the savory Indian flavor. The menu has many of the fan favorites such as Chicken Tikka Masala and Saag Paneer along with some unique creations such as the Meatball Curry. Klay Oven Kitchen also limits its use of butter and cream on its menu and substitutes olive oil for a healthier, but still delicious, option as an Indian lunch or take-a-way dinner. Unlike other Indian options, Klay Oven Kitchen’s eats will not leave you in a food coma, allowing customers to be able to be fully functional at work and have fully satisfied their hunger and crave for Indian food without having to break the bank.
By using their decades of experience in the industry, Klay Oven Kitchen finely tunes its cooking methods and ingredient usage, providing a consistently preferred option for a quick Indian lunch, a take-a-way dinner for the family, or corporate/office caterings.
HOURS
Monday-Friday 7:30AM - 6:30PM
Saturday 10:00AM - 4:00PM
PHONE
312-454-6117
Chicago French Market
Public Relations contact:
Kurman Communications, Inc.
312-651-9000
team@kurman.com
All-natural sourdough pretzel nuggets with a fantastic tasting honey mustard seasoning. Salted to perfection.
Allergens: wheat. This product is manufactured in a facility that processes peanuts, tree nuts, and sesame seeds.
Ingredients:
Wheat Flour, Vegetable Oil (Contains One or More of the Following: Canola Oil, Palm Oil), Sugar, Onion Powder, Spices, Honey Powder, Salt, Vinegar Powder, Maltose, Dextrose, Mustard, Hydrolyzed Soy Protein, Fructose Malted Barley Flour, Tumeric, Paprika, Yeast, Citric Acid, Bicarbonates and Carbonates of Sodium.
Manufacturer: PRETZEL PETE
Pretzel Pete is a small company and their excellent products are not available nationally in any of the large mass merchandise chains.
Sold in 5.25oz and 8oz bags.
statesidemangoods.com/snack-products/pretzels/honey-musta...