View allAll Photos Tagged Tumeric
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).
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.
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
Qorma-i Tarkari
Cauliflower, baby carrots and potatoes topped with our special lamb sauce in a blend of dill, saffron, turmeric and cumin, and served with Basmati rice on the side.
Kabul Afghan Cuisine
2301 N. 45th Street
Seattle, WA 98103
(206) 545-9000
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Proprietary Blend: Fenugreek Seed Extract 30:1 (Trigonella foenum graecum), Blessed Thistle (aerial) 5:1 (Cnicus benedictus), Shatavari (Asparagus racemosus), Anise Seed (Pimpinela anisum L.) Other Ingredients: Ginger, Tumeric, Garlic, Cinnamon and Fennel. Vegetable capsule contains hypromellose and purified water…
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@Lekkers,Nasi Kuning ( Yellow Rice ).It has the woody fragrant of tumeric. Indonesian Traditional Food.
( Serving for two portion - two persons )
Slowly glaze 1 chopped onion for 4 minutes.
Add 1 T black cumin and 1/2 T tumeric and cook for a minute.
Add 5 T white wine. Let it simmer for 4 minutes.
Add chopped tomatoes (fresh and/or canned), season with salt or chickenstockpowder and simmer for 10 minutes.
Add the courgette, cook for 8 minutes or until cooked.
Would have been better with rice of nasi kuning.
Turmeric, which gives this dish its yellow-orange colour in part, is one of the spices that I often add to my curries and sambal dishes.
For a health stories on turmeric, click these links: Curry 'may slow Alzheimer's'
If you like to find out more about turmeric, please visit: www.all-foods-natural.com/dossier/tumeric.html
Updated on Sunday, Oct 29, 2006 - Jenny
Chicken mixed with preserved lemon, pepper, ground ginger, ras al hanout, tumeric, green olives and parsley. A new flavor set for most of the group.
tumeric grouper fried with dill, served with coriander and spicy shrimp paste. while cottages are quintessentially caker-Canadian, we go at it Asian style. First: borrowing the cottage from another family. Second: fitting 23 people under the roof for 3 days. Third: eating a LOT of good, albeit smelly, foods.