View allAll Photos Tagged Tumeric
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!
For Wednesday night dinner it was decided to have indian so there were spicy green beans, dry potatoes and peas, dal, delicious delicious naan, and a kofta dish I made, er or at least "was in charge of." This is the chronicle of the koftas and their yummy tomato sauce.
Carrots, spices, and enough Besan flour (gram flour) to hold it together (I doubled the recipe, which is from the Bahkti club at Columbia):
2-3 large carrots
3-4 cups gram besan flour
1 teaspoon chili powder
½ teaspoon asafetida powder
1 ½ teaspoon tumeric powder
1 ½ teaspoon paprika powder
Making the kofta balls: 1. Shred the carrots finely and place in a bowl.
Sprinkle the spices in the bowl with the carrots and begin slowly
adding the besan flour, about ½ cup to a cup at a time. Pour with
one hand while mixing with the other. When you're able to roll the
mixture into sustainable balls that don't collapse, stop adding flour
and roll the mixture into about 30-40 small balls (just a little
smaller than a golf ball)
Heat the oil in a pot. When hot, begin adding the kofta balls, one at
a time. Depending on the size of your pot, you can fry different
amounts of kofta at a time. Fry for a couple minutes until the kofta
turns a dark golden brown. Remove with a slotted spoon. Once all the
kofta are made, add to the sauce, garnish with freshly cilantro, and
eat quickly (before anybody else does).
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.
Made my favorite juice combo today!
Beets, lemon, apple, ginger, turmeric, cinnamon, chia seeds
SO TASTY. I am digging this nice weather, I definitely eat cleaner when the weather is nice.
canon 50d
cowboy studios
canon 430 exii camera right
Colette patterns "laurel" shift dress. I made it from a black eyelet material and tumeric-dyed lace-print cotton, which I dyed myself. I blocked my own design on the dress.
The Menu for this dinner was:
Appetizer
vegetarian pakora with chutney (graciously donated by Yogi's)
sambar soup with idli
Main Course
eggplant curry with raita
butter chicken
spicy green beans
basmati rice (with tumeric, cranberries and raisins)
palak paneer (Pete was very kind in preparing and donating this dish for our party)
naan bread
Dessert
a variety of Indian desserts
ice cream with mango puree and chocolate sauce
Beverages
mango juice
red wine
chai tea
Eggs dyed with yellow and red onions, red cabbage, beets, tumeric, grape juice, paprika and spinach.
I use a five-gallon ceramic crock. I layer the vegetables like this: cabbage, carrots/celery/daikon, parsley, onions, and then the mix of garlic/ginger/tumeric, then salt. Then I pound everything down to bruise the veggies and reduce the air spaces. Then layer and repeat.
Fried fish (marinated in tumeric for the yellow colouring). Specialty of Hanoi, particularly of this restaurant.
Yarns and roving dyed at the Eliot School, June 11 & 12, 2011, at the fiber dying workshop. The four skeins on the right were dyed with natural dyes (from top to bottom: alkanet, madder, onion skin [left] and tumeric [right]). The others were dyed with food dyes.
I loved the tumeric dyed skein, but it isn't light fast. The parts of the skein that were under direct sun exposure faded significantly. I don't know if that will be the same with the other naturally dyed skeins.
Not happy with the alkanet result. It was supposed to have been a blue hue, so I may overdye this in the future. The teacher guessed that not enough of the alkanet root was used.
In all four cases of the natural dyes, my yarns were not the first into the dye baths, and this is most apparent with the tumeric. The first people had yarn that was screaming yellow, which should be no surprise to anyone who has cooked with that spice.
Food dyes were fun, if also unpredictable. The brown and green roving turned out great, but the same dyes used on the yarn didn't look as nice. My favorite is the blue lace weight yarn. I used a light blue, a light green, and a purple.
Very easy.. I had some cut up hake, and I chopped onion. The hake was generously covered in tumeric, and then the two were left to fry on medium, then low heat. I was able to chop things for a huge soup while this fried. At the end I added scallions because I remembered, which actually seems to be a good idea. They fry just enough to let out yummy juices in that amount of time. Naan was prepared as it says on the package.
Sweet and lemony tasting.
Today's lunch - hot from the oven! :)
This is one of our local delicacies called "Pais Ikan". It is basically a fish with grated coconut paste and than wrapped with banana leaf and bake for about 30 minutes. Ingredients for the coconut grated paste:
1. Blend/pound together dried chillies, fresh tumeric, fresh lemon grass, onion/shallot, garlic, tamarind juice, a pinch of salt & sugar.
2. Add fresh basil and tumeric leaf - slice thinly or just tear to smaller pieces. (I prefer the latter)
3. Grated coconut - add to the paste and mix well.
4. Spread over fish (today I used mackerel) and wrap in banana leaf.
5. Bake for about 30 minutes.
Recipe (sort of): sear 3 chicken breasts in a bit of coconut oil; add enough water to 2/3 of pot capacity; add veggies (sliced red potatoe, celerey, mushrooms, carrots, etc); add spices (curry mix, tumeric, corriander, dash of vinegar, fresh ginger chopped fine, salt to taste). Bring to a light boil without cover for about 40-50 min (add water as necessary).
Cornbread, Shrimp with Tumeric , Tarragon and White Beans. Braised Collards and Beet Greens with Bacon