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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...
So the soup - this particular laksa was prawn laksa with lots of little fish balls floating around in it. I had to make two pots - one for the big people and one for the wimps who couldn't take Chilli. :)
It's quite an involved process making Laksa as you'll see below. There's a ton of ingredients - and most of them are stinky and only available in those asian grocers in chinatown.
My biggest tip is to make sure you get really nice fresh prawns. No cheap nasty frozen ones. Fresh is best. When you cook the prawns, make sure you save all the stock - and keep all the peeled shells and heads etc in the pot so if you need to top up the soup with more stock you can just add more water and bring it to the boil.
I also use half the Coconut milk and twice as much stock to make a less rich version. it's still just as tasty as long as you use the stock above. If you don't like it as prawny, you can substitute chicken stock instead and use half the dried prawn.
Rempah (Paste)
(use a food processor to grind all the ingredients but the dried prawns together - do these first and keep them separate):
2 lemon grass
2 thumbsize galangal (sliced thinly)
2 thumbsize pieces fresh tumeric
12 candlenuts
25 shallots (the little onions that look like garlic, not the spring onions)
15 dried chillies
2 slices shrimp paste/belachan (watch out, STINKY)
2 tbsp coriander powder
100g dried prawns, ground finely
Heat a frying pan till hot, add in 1 cup oil and stir fry rempah on low till fragrant and chilli oil oozes out from the mixture. Add in ground dried prawns and stir fry mixture for another 2-3 mins. Raise heat, add in prawn stock (1.8L) and coconut milk (1.8L) and bring to boil. Add sugar and salt to taste. Lower the fire and simmer for at least 10 minutes stirring often.
A few minutes before serving, add fish balls (about 2-3 per person). Check seasoning - if laksa is too thick, add more prawn stock. This should serve about 12-15 people.
To Serve:
It's custom for each person to take a bowl and take some noodles, and arrange all the added ingredients eg cooked prawns, fish cake, tofu, etc on top. Pour a big ladle of the steaming hot soup over everything and drain this back into the pot, as this will warm the noodles through. Pour as much soup as desired back into warmed bowl and sprinkle generously with laksa leaves.
I hope you guys enjoy this as much as we did! :)
These were actually noodles for a version of a Singaporean chicken noodle soup. They are super yellow because I added tumeric.
The tumeric ginger bug starter that will let you actually allow you to absorb the curcumin. Start with 2 C filtered water, 1 Tbl sugar, 1 Tbl tumeric, 1 Tbl shredded ginger root. Mix and stir. Ferment for one week at 73F adding more sugar, tumeric and ginger every two days until bubbling. Now you have the bug. You can make ginger beer or amazing fermented buckwheat pancakes. #drink #gingerbeer #tumeric #fermentation #vegan #vegetarian #paleo #ketogenic #glutenfree #dairyfree screwdecaf.cx/yatc.html
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2 Comments on Instagram:
runtracebeerun: Where do you get all these great ideas?
fermentedfoodguy: @runtracebeerun Thx. Instagram is pretty inspiring for food ideas.
Spice-rubbed chicken (rubbed with Hungarian paprika, cumin, cinnamon, ginger, tumeric, and fresh ground pepper) cooked with sauteed onions and garlic, lemon zest, olives, and currants. Served over Saffron Rice.
Descriptions:
The Phayant RoiTao (Foot print) Kamin (Tumeric) Yiap TaoKool (Both foot step on) shown was created by LuangPhor Koon of Wat BaanRai (Nakonratchasima) in B.E.2536. Notice this particular piece has a Yant Na inscribed personally by Luang Phor Koon. Only a total number of 1000 pieces were created and it is considered to be very rare due to the gaining popularity of Luang Phor Koon. More importantly, to find a genuine piece nowadays is not easy.
I like to make dry-cooked dals because it is a nice change in texture from the more common soup-like dals. Even though this dish isn't all that interesting visually, it has a lot of flavor, partially because it blends two types of dal.
This dish contains urd (urad) dal, chana dal, ginger, cumin, tumeric, cayene, salt, ghee, and water. The baghar (a finishing mixture of spices, fat, and sometimes other ingredients) contains ghee, onions, tomatoes, paprika, and garam masala. I served this with Alu Methi, Matar Pulao, papadum, and yogurt/mint raita. If the ghee is replaced with oil, this dish would be vegan.
This recipe comes from one of my three favorite Indian Cookbooks: Vegetarian Nirvana by Santosh Jain. This book focuses on home-style North Indian cuisine, with many recipes suitable for a Jain vegetarian diet. My other two favorites are Dakshin by Chandra Padmanabhan and An Invitation to Indian Cooking by Madhur Jaffrey (I use the original edition).
Had a jar of Zataar spice mix from our neighbors, and a jar of clarified butter that 7 picked up. Here is what I did:
Roasted the baby Brussels sprouts in the oven with some truffle olive oil, salt and pepper at 400 degrees. After (10 minutes?) I added to the tray, sliced yellow squash, chopped orange pepper and colorful carrots sliced in 1/2 lengthwise, all tossed with the clarified butter, Zataar and some salt and they roasted (for about 20 more minutes?)
Meanwhile I threw the chicken breasts in a cast iron pan with butter, and seasoned them with lemon, parsley, salt, cumin, garlic powder, onion powder, and coriander. When they got all dark brown and roasty on one side I flipped them over and seasoned the 2nd side, and then stuck them in the oven with the veggies to roast with a dash of wine (i used Marsala) in the pan to make a gooey glaze.
When cooked, I sliced them into smaller chunks and coated with the gooey glaze, and added the veggies to the pan and tossed it all together. Served it on rice cooked with chicken stock and tumeric for yellow-ness.
Make sure to keep checking the veggies and remove from oven when ready as cooking time varies with the size, and they are of course best charred and slightly crunchy.
I have read through 3 rendang recipes and I still used the first two and merged them into one. The third Nonya rendang recipe included the use of curry powder, cinnamon and cardamoms. I used these spices in my meat curries too. Hence, I chose the merged recipe for I wanted a different taste for the beef rendang. For the first time today, I used kaffir lime leaves in my cooking. They released a nice flavour to the rendang. If kaffir lime leaves are not available, just substitute it with half a tablespoonful of limejuice. Kaffir lime leaves are also used in Thai cuisine.
YH remarked that the rendang was really fragrant and looked different in colour from the eateries. I told him, it was due to turmeric used in this dish. A non-spicy food fan, I was surprised he asked for more rendang gravy!
No, not photographic genius, but holy shit man! Delicious!!! I made my typical, now seeming to be boring Asian, miso salad. New to lotus root, I marinated it in rice vinegar, mirin, lemon juice, lemon zest, ginger, Huy Fong Sauce, garlic, galangal...fresh tumeric? Can't remember if that went in or not, awesome though.
I look at this and think how crude and rustic my cooking is. You would never think that my culinary idol is Thomas Keller. His food is so refined but not rigid, it's so sensual and breathtaking. I would be grateful to be his dishwasher....
I love it when the Co-op has those big fat carrots. These begged to be cut in fat chunks, and were braised in a savory broth of lima beans and red lentils until they were sweet and tender.
even the kids pitched in into drenching my brother ;p
.... Hindu rituals are pretty elaborate, prior to the wedding they conduct a public drenching of the couple in each home seperately, where family members and friends take turn applying sandalwood paste tumeric oil and more till the look like walking monsters ;p
its pretty fun - just dont have a sister who keeps urging ppl to apply more ;p hehehe
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Ganesh
Site specific wall drawing (12' x 20')
Spirograph, ink, graphite, latex, gouache, watercolor, kum-kum powder, tumeric, incense, fire and found objects.
2010
Pittsburgh Center For the Arts
from the exhibition Cluster
February 5, 2010 - March 28, 2010
Videography by Beth Wolfe
Copyright © 2010 David Pohl
HOP | House of Pingting Archives
My first Masala Dabba, or Indian spice box. This one has green cardamom pods (center), tumeric powder, mustard seeds, (mild) curry powder, cumin powder (which will probably be replaced with cumin seeds), coriander powder (also marked for replacement with its seed form), and garam masala.
Which spice is which? You can clearly see each spice's label in this picture...
Here are some other Masala Dabbas found around Flickr, and around the Internet...
*-*-*-*-*
Being somewhat curious about the great ease and facility by which Indian chefs approach spices, I decided to assemble my own Indian spice box, or Masala Dabba.
Very utilitarian vessels, they are made of stainless steel and typically contain seven[*] similarly sized small and open containers where spices are kept. The typical Dabba also would have two lids, a somewhat loose fitting inner lid for everyday use, and a much tighter outer lid to seal it up for longer term storage.
[* Why seven? As the circle that crosses the centerpoint of each "satellite" dish has a radius of 2*r, where r is the radius of a single dish, the circumference of this circle is given by 4*π*r. Now given that each "satellite" dish consumes roughly (a bit less than) 2*r of this circumference, this leaves room for 4*π*r / (2*r) "satellite" dishes, or 2*π dishes = 6.28... dishes. So 6 whole dishes can be used as "satellite" dishes, leaving the 7th one to fit in the center of the dabba!]
I really like the functionality of such an arrangement vs. the western spice jar with their fussy lids and where one has to pick each jar up one at a time. With the dabba all spices are there for immediate use, encouraging a more free-wheeling approach to spicing. (This is somewhat similar in concept to a salt pig or pinch bowl, but with the advantage of having many spices simultaneously at your disposal, and for being easily customizable to any given mix of favorite spices.)
For this particular dabba I stuck with a pretty traditional assortment of Indian spices, (though the inclusion of "curry powder is perhaps heretical), and I can easily imagine creating other dabbas using the more familiar spices used in western cooking.
I haven't used it yet, but I'll probably first tackle a simple channa masala, a classic and popular dish featuring garbanzo beans (channa).
Assembling my first Masala Dabba
Saturday, May 31, 2008
Below are some great tips to fight infections:
Tip 1: Watch this great video from Dr Oz
Click the link below to watch a great video on Dr Oz who discusses natural...
The recipe is from this video
www.youtube.com/watch?v=9yIZTYIOxKs
My notes about this recipe
Also slices of Ginger
cilantro
POT1
Oil hot with garlic with curry leaves or bay leaves then
fry chicken
Add garlic
Bay Leaves
Tumeric
Cayenne Pepper
Garam Masala
POT2
In another pot heat oil
ginger sliced and also crushed
then take peeled toms
small amount of cilantro
then add Red Chilli powder
Nutmug powder
Dhaniya powder - coriander
salt (optional I never add salt though its always just fine)
Add the tomatoes to the chicken
Add cup of water
cook until the oil separates from
Fire Cider is made with a base of raw, Certified Organic apple cider vinegar and raw wildflower honey, to which a slew of organic ingredients are added including oranges, lemons, onion, ginger, horseradish, garlic, tumeric and habanero pepper.
Shire City Herbals was started in Pittsfield, Massachusetts in 2010 by Dana St. Pierre and Amy Huebner and incorporated in 2011.
The New Amsterdam Market is held in the parking lot fronting the Fulton Fish Market New Market Building every Sunday from spring through the fall. Public markets have been held in this district since 1642. The Fulton Fish Market was established in 1822, and its two market sheds have remained empty and unused since it left for the Bronx in 2005.
"Sombreroni, or large Mexican hats, are a creative off shoot of classic stuffed Italian pasta like tortellini, ravioli, agnolotti, or similar pastas. Made by Pozzo del Re, this colorful pasta is another high quality artisanal product from the factory inTaranto, Puglie. Each one of these pieces is hand crafted by the workers in this factory. The colors stem from natural ingredients that are dehydrated and added to the flour mix. Green is spinach, black is squid ink, yellow is tumeric, red is beet root, orange is tomato, carrot, or red pepper." - www.italianharvest.com/subcategory.php?prodID=189
Paneer stuffed Yukon Potatoes with pine nuts, chives and topped with a silky saffron sauce
Fresh Mountain Goat with purred organic rapini, spinach and kale
Spicy Shrimp (Balti Style) sealed with fresh garlic, sundried Kazmere chili, Curry Patta, tumeric and finished with reduced jhol curry broth
Accompaniments:
"Saffron Basmati pilav with studded cashew nuts, cumin, cloves, cardamoms and bay leaf."
"Fresh in-house baked sesame garlic Naan and chilli mint paratha"
Image taken with the iPhone.
Seared Sea Scallops with Caviar. Pan seared basil infused red caviar - paprika infused golden caviar, tumeric infused black caviar. (Journal photo by Vanessa Kessinger)
Tumeric dyed fabrics from solar dye jar. Alum Mordant. I think I got some mustard yellows for my Creative Color Challenge 2012 month of April
Recipe- in charming "dadspeak"
3 pounds potatoes, diced about 1/2 inch
1 tsp cumin powder
1 tsp coriander powder
1 tsp tumeric
1 tsp salt
1 tsp black mustard seeds
1/4 (or so) tsp cayenne
3 tbs butter, margarine or ghee
2 cups water
1 cup peas
1 cup yoghurt
Place the butter and spices in a large pan on moderate heat and let
them get acquainted with one another as you chop the potatoes (you
can leave on the peels, or peel them, according to your whim...) Add
the chopped potatoes, turn up the heat ( I go moderately hot) and
stir the potatoes into the spices, making sure that they are evenly
coated. The book says 10 minutes, I'm usually ready to go after five.
Add the 2 c water, bring to a full boil, then put a lid over the pan,
turn down the heat and let it simmer for 30 minutes; you'll want the
potatoes to be tender-how tender is up to you, but potato curry with
crunchy potatoes is not one of my favorite repasts. Be that as it
may... After the afore-mentioned thirty minutes, add the peas and
yoghurt, recover and let simmer for another ten minutes. Should be
ready! Of late I've been playing around with the recipe, adding
ginger, garlic, or whatever, as is my whim. Sprinkling garam masala
before serving also is fun. So far so good. Good luck!
We were sitting in satisfied silence after our snack of ten sticks of *satay when Dad looked at the two plastic bowls of satay gravy and reminisced.
"When I was still a boy and times were bad for our family, your grandmother would hand me 10 cents to buy a small bowl of such **kua from the satay man. I'd bring the kua home, and she'd cook plain, white rice. There were six of us, and onto our bowls of rice we'd each pour some of the precious stuff. That was our entire meal. ***Where got satay?"
* Satay - chunks of Tumeric-marinated meat on wooden skewers, grilled over charcoal fire.
** Kua - Malay term for gravy or soup, in this case, the sweet, rich peanut-gravy dip for satay.
*** Common Singaporean slang-grammar (Singlish), in this case referring to the likes of, "We didn't even dream of having satay with the kua."
the earthly deep scents of bergamont, patchouli and other organic essential oils. Naturally colored with tumeric.
Find these in our Etsy shop. LLFarm.
I made a batch of these for 60 baby shower favors with a few left over for sharing.
A beautiful Sunday roast for my family. The home-made sweet and sour lemon sauce was a big hit with everyone.
5-day exposure of a cactus branch on a tumeric-alcohol solution. This diptych shows the original scan (left) and the post-processing version (right), which really gives a sense of how much detail is actually recorded in the anthotype, even if it isn't visible because of the monochrome color scheme.
Overhead shot of turmeric powder in bowl in a close-up image.
Download @ kozzi.com or click this www.kozzi.com/free-photo/24744868/top-view-of-turmeric-po...