View allAll Photos Tagged Tumeric
tumeric, cummin, diced garlic and ginger, salt, lemon juice, olive oil...I used a lot of ginger ...M said it was over seasoned...yes, it was. but with the cabbage having no seasoning at all I think everything worked out just fine.
Este lindo sabonete é feito com Azeite extra Virgem, manteiga de Karité (Shea), óleo de Açafroa e óleo de palma não refinado. Tem também vitamina E, Limão, mandarina (óleo essencial), tangerina e curcuma (ótima para a cor e tb como antiinflamatório)
adorei fazer este sabão lindo, desta ve o cheirnho aguentou-se mais tempo em vez de evaporar durante a cozedura
This soap is made using Extra Virgin olive oil shea butter, saflower oil and unrefined palm oil. Has also lemon, mandarin EO, tangerin, tumeric (for colour and it's skin repairing properties). I really loved making this soap, ad this time, the menon and mandarin scent endured longer, instead of evaporating during cooking.
This is Nimrod from the front. He is a hybrid, multicolor, mostly lavender male zwicky. He is Geronimo and Subira's son. Zwickies can and do inbreed with impunity. In their home galaxy the rules of genetics are relaxed. In the background there is a cacao tree, a tumeric bush, and a finger lemon tree, and Subira, the scarlet starter Zwicky.
This is the product of marrying two recipes. One that has been presented in a local media and the other is from my cookbook, “Buku Masak Wanita”, Women’s Cookbook. - Jenny
All covered in tumeric and stuff. This was my 'well wishes' remark when I was applying more powders. I also informed her cousin that she was Kamakshi's second, like in a duel. :p
163 Danforth Street
Portland, ME, 04102
Phone: (207) 879-8755
The Wandering Eater | Instagram | Twitter
© 2017 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
my version (lacking some of the authentic indian components, consisting of what i found in my spice drawer) includes: cardamom, fennel, coriander seeds, cumin, tumeric, paprika, ground chili, pepper, salt
Cha Ca at Bun-Ker Vietnamese: seared tumeric salmon with dill, vermicelli, cucumber, arugula, cherry tomatoes, crispy garlic and peanuts
Glycerine based soaps...I added tumeric for some color, jasmine and rose essential oils, topped with stickers and rub-on tattoos. The tattoos didn't work so well. But the stickers are perfect for upcoming Valentine's Day.
Spices needed for the tagine--ground ginger, coriander, tumeric, Hot smoked Spanish Paprkia, kosher salt, ground black pepper, cinnamon stick.
I love poached eggs and fortunately D is really good at making them. But he is out of town right now, so when I woke up this morning desperately wanting "real" breakfast, I knew it was time to learn to make my own.
Generally, I think this one was successful. I had some trouble keeping the temperature of the water consistent during the (short) cooking time (mostly because I was too busy making coffee and frying onions -- next time, I won't multi-task so much), so the white was a little tougher than I would have liked. But the inside was perfectly runny and the shape turned out *perfect.*
[btw - that's coconut rice with tumeric, fried onions and mushrooms and salsa. Kind of a weird combo -- I wanted to use the food in the fridge and I made coconut rice two nights ago with dinner -- but the sweet of the rice was balanced with the spicy of the salsa. It ended up delicious.]
22.2.09
I modified this recipe slighly to use rounds from a large zucchini instead of whole smaller ones and added some shiitake mushrooms and bellpeppers instead of peas. It turned out great, spicy and flavorful! Even a summer squash hater like me can get behind it! I think the secret is to salt the zucchini and let it sit for about 10-15 minutes while you prepare the stuffing to draw out some moisture and then pat it dry before stuffing it. The zucchini turns out tender, but not soggy or mushy.
Recipe: www.myrecipes.com/recipe/stuffed-zucchini-with-potatoes-p...
Zofia likes "dip" and sliced veggies. Today's combo was sweet red peppers, soaked dried figs, tahini, tumeric, apple cider vinegar, chives, black pepper and sea salt. I added a little water to thin it out and used the leftover as my salad dressing. Dual purpose dip!
mmm, simmering.
Tomato Sauce:
10-15 medium size tomatoes
1 teaspoon black mustard seeds
1 ½ teaspoons cumin seeds
1-2 tablespoons oil for cooking (I usually use olive)
1 thumb size piece fresh ginger (Unless you have an unusually large
size thumb, in which case, consult a friend)
1 green Serrano chili
8-10 fresh curry leaves
½ teaspoon asafetida powder
¾ teaspoon tumeric powder
1 ½ teaspoon coriander powder
1 ½ teaspoons salt
oil for frying
1 bunch fresh cilantro, chopped (for garnish)
To make the sauce: 1. Blend the tomatoes thoroughly and set aside
2. Dry roast in a pot the mustard seeds and cumin seeds. Meanwhile
chop the ginger and chili finely (minced), and also tear the curry
leaves (coarsely). Keep them separate. When the seeds darken a bit
and start to crackle, turn off the heat, and toss in the ginger and
chili. (Safety Tip: Do not place your face over the pan while
checking to see if the seeds are crackling ) Stir this up a bit, then
return the heat to medium, add the oil and cook for about 30 seconds.
Then add the curry leaves and asafetida powder. Stir while cooking
for about 15-30 seconds more, then add the tumeric and coriander
powders. Mix nicely.
3. Pour the blended tomatoes into the pot with the spices and cook on
high heat for about 20 minutes while you make the kofta. Add the salt
at the end. (Time Management Tip: learn to be efficient in the
kitchen by multi-tasking and creating a proper order of operations for
the things you're going to make )
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
Copyright © 2010 David Pohl
HOP | House of Pingting Archives
Heat 1 Tbsp EVOO in saute pan. Saute 1/2 cup finely diced onion and cook for 3-4 minutes until soft. Add 2 cloves chopped garlic- saute 1 minute. Add 1 tsp cinnamon, 1 tsp ginger powder, 1/2 tsp tumeric and 1/2 tsp coriander. Saute 1 minute longer. Add 1 cup white rice (uncooked) and saute on med-low heat for about 3 minutes stirring frequently. Add 2 1/4 cups vegetable broth, cover and simmer for 15 minutes. Add 1/2 roasted cashews, 1/4 cup raisins, 1 cup favorite frozen veggie mix. Stir- cover and cook 3 minutes longer. Serve and Enjoy!
an old an famous Hanoi restaurant serving only one dish, cha ca which contains snakehead fish, dill, spring onion and tumeric. Supposedly, great chefs from around the world have come here to figure out how to make this dish.
This isn't from Veganomicon, but it's a very popular dish in Isa's previous cookbook "Vegan with a Vengeance." I didn't like tofu until literally this year (January 2008) when I figured out how to cook it properly. This tastes surprisingly like eggs. Pretty good.
Main Ingredients: Tofu, onions, mushrooms, salt, tumeric, nutritional yeast, and thyme.