View allAll Photos Tagged tumeric,
A tumeric, cinnamon, ginger, vegan latte.
Recipe: www.parislovespastry.com/2020/11/golden-milk-tumeric-latt...
more homemade soup. made today.
lentils. kale. butternut squash. carrots. onions. cumin, corriander, tumeric. garlic. deliciousness.
veggies all from my greensgrow csa.
35th instalment in the Food project series
A vegetarian couscous. Consisted of Italian Tofurky sausages (see project 31) with a ratatouille of eggplant, zucchini, chickpea, raisins, Chinese cabbage (not very Middle Eastern, I know), and a can of diced tomatoes with herbs. I used for the first time a new kind of whole wheat organic couscous. I didn't like the latter, required different cooking directions than I am used to. I topped the ratatouille with Hungarian paprika and curcuma (tumeric). Overall, still pretty tasty.
Please comment
Blueberries for the blue...tumeric for the yellow...and a mix of the two for green. Everything else I tried didn't work! (spinach and hibiscus tea)
bánh xèo
beer battered, tumeric crepe with dungeness crab, shiitake mushrooms, bean sprouts, lettuce cups, nuoc mam
@ East Borough (Culver City, CA)
Not bad. The chicken porridge is mixed with soto broth with lots of tumeric. Its a decent 5/10 on the board.
Green Wellies put up a very inspiring photo of her green tomato and red onion pie...with such an easy pastry recipe.
Look here:
www.flickr.com/photos/greenwellies/2857554995/
Anyway I was so inspired to make it..unfortunately I didn't have a red onion so I used a white one-and bunged on some spinach as well as we have so much right now-as well as loads of green tomatoes..spiced up a bit with a marinade made of chilly powder, ginger, paprika nad tumeric with a dash of olive oil and balsamic vinegar-and salt. And cheese on top...Co-Op value mild cheddar
It was yummy if I say so myself..
I made these for my mother's birthday. The recipe is:
32 oz. Spinach
16 oz Ricotta Cheese
1-1/2 cups shredded cheese
sliced onion
diced jalapeno peppers*
Wear protective gloves when working with jalapeno peppers. The oils can get into your skin and burn.
different spices to taste**
I prefer curry powder, diced garlic, tumeric, and black pepper.
10 tortillas.
Heat your oven to 350. Grease 2 9x13 pans. In a colliander, rinse off the spinach thoroughly. Place in bowl with the cheeses, onions, jalapeno peppers, and spices. Mix together thoroughly. Spread the mixture in the middle of the tortilla, and then roll the tortilla. The first roll is straight down, the second roll you should fold in both sides, then continue rolling down. Place rolled tortilla into the pan, flap down. Cover tortillas with hot sauce or salsa and cheese. When both pans are full, place in the hot oven, and cook for 30 minutes. Let cool, and voila! Dinner time.
05.20.2010
Third Course:
Soto Madura - Beef in Madura's Tumeric Soup (That chili sambal on the side is the bomb!!!)
As an early celebration for my friend's birthday, we decided to try out a new restaurant in my neighborhood, Bromo Satay House. We ordered the $50 Rijjstafel for two people which is sort of a tasting menu and was completely stuffed to the gills by dessert time.
Bromo Satay House
83-25 Broadway
Elmhurst, NY
Ginger - Chili - Cinnamon - Tumeric
Kochi is a city in the Indian state of Kerala. Kochi is located in the district of Ernakulam. Old Kochi loosely refers to a group of islands including Willingdon Island, Fort Kochi and Mattancherry. Today Kochi includes Ernakulam, old parts of Kochi, Kumbalangi, and outlying islands.
For many centuries up to and during the British Raj, the city of Kochi was the seat of the eponymous princely state. Kochi traces its history back many centuries, when it was the centre of Indian spice trade for hundreds of years, and was known to the Yavanas (Greeks and Romans), Jews, Arabs and Chinese since ancient times. Kochi earned a significant position on the world trading map after the port at Kodungallur (Cranganore) was destroyed by massive flooding of the river Periyar in 1341.
The earliest documented references to Kochi occur in the books written by Chinese voyager Ma Huan, during his visit to Kochi in the 15th century as part of the treasure fleet of Admiral Zheng He. There are also references to Kochi in accounts written by Italian traveller Niccolò Da Conti, who visited Cochin in 1440 . Today, Kochi is the commercial hub of Kerala, and one of the fastest growing second-tier metros in India.
PREHISTORY
Not much is known about the prehistory of Kochi. There has been no clear evidence of Stone Age inhabitation. Quite ironically, Kochi forms the central part of the Megalithic belt of Kerala. The only trace of prehistoric life in the region is the menhir found in Tripunithura.
Princely rule
PRINCELY RULE
The history of Kochi prior to the Portuguese is not well documented. Though places north and south of Kochi are mentioned in quite detail in many accounts by ancient travellers, even a mention of Kochi is absent prior to the arrival of the Portuguese. Kochi's prominence as a trading port grew after the collapse of the port at Kodungallur in 1341 AD.
The Cochin State came into existence in 1102 AD after the breaking up of the Kulasekhara empire.
FOREIGN RULE
Kochi was under the rule of many foreign empires, during which the Raja of Kochi still remained the titular head.
PORTUGUESE PERIOD (1503-1663)
Kochi was the scene of the first European settlement in India. In the year 1500, Portuguese Admiral Pedro Álvares Cabral, landed at Cochin after being repelled from Calicut. The King of rival Kochi welcomed his guests and a treaty of friendship was signed. Promising his support in the conquest of Calicut, the admiral coaxed the king into allowing them to build a factory at Cochin. Assured by the support, the king called war with the Zamorins of Calicut. However, the admiral retreated in panic on seeing the powers of the Zamorin. The Zamorins, on the other hand, eager to win the favor of the Portuguese, left without a war. Another captain, João da Nova was sent in place of Cabral. However, he too faltered at the sight of the Zamorin. The consecutive retreats made the King of Portugal indignant. The king sent Vasco Da Gama, who bombed Calicut and destroyed the Arab trading posts. This invited the anger of the Zamorin, who declared a war against the Kochi Raja.
The war between Calicut and Cochin began on 1 March 1503. However, the oncoming monsoons and the arrival of a small Portuguese fleet under Francisco and Afonso de Albuquerque alarmed the Zamorin, and he called back his army. The Zamorin resorted to a retreat also because the revered festival of Onam was near, and the Zamorin intended to keep the auspicious day holy. This led to a triumph for the king of Kochi, who was later re-established in the possession of his kingdom. However, much of the kingdom was burnt and destroyed by the Zamorins.
After securing the king in his throne, the Portuguese got permission to build a fort – Fort Kochi (Fort Emmanuel) (after the reigning king of Portugal) - surrounding the Portuguese factory, in order to protect it from any further attacks. The entire work was commissioned by the Cochin Raja, who supplied workers and material. The Raja continued to rule with the help of the Portuguese. Meanwhile, the Portuguese secretly tried to enter into an alliance with the Zamorins. A few later attempts by the Zamorin at conquering the Kochi port was thwarted by the Cochin Raja with the help of the Portuguese. Slowly, the Portuguese armory at Kochi was increased, with the presumed notion of helping the raja protect Kochi. However, the measured led to decrease in the power of the Cochin Raja, and an increase in the Portuguese influence. From 1503 to 1663, Kochi was ruled by Portugal through the namesake Cochin Raja. Kochi remained the capital of Portuguese India till 1510. In 1530, Saint Francis Xavier arrived and founded a Christian mission. This Portuguese period was difficult for the Jews installed in the region, since the Inquisition was active in Portuguese India. Kochi hosted the grave of Vasco da Gama, the Portuguese viceroy, who was buried at St. Francis Church until his remains were returned to Portugal in 1539. Soon after the time of Albuquerque, the Portuguese rule in Kerala declined. The failure is attributed to several factors like intermarriages, forcible conversions, religious persecution etc.
DUTCH PERIOD (1663-1773)
The Portuguese rule was followed by that of the Dutch, who had by then conquered Quilon, after various encounters with the Portuguese and their allies. Discontented members of the Cochin Royal family called on the assistance of the Dutch for help in overthrowing the Cochin Raja. The Dutch successfully landed at Njarakal and headed on to capture the fort at Pallippuram, which they handed over to the Zamorin.
MYSORE INVASION
The 1773 conquest of the Mysore King Hyder Ali in the Malabar region descended to Kochi. The Kochi Raja had to pay a subsidy of one hundred thousand of Ikkeri Pagodas (equalling 400,000 modern rupees). Later on, in 1776, Haider captured Trichur, which was under the Kingdom of Kochi. Thus, the Raja was forced to become a tributary of Mysore and to pay a nuzzar of 100,000 of pagodas and 4 elephants and annual tribute of 30,000 pagodas. The hereditary Prime Ministership of Cochin came to an end during this period.
BRITISH PERIOD (1814–1947)
In 1814 according to the Anglo-Dutch Treaty, the islands of Kochi, including Fort Kochi and its territory were ceded to the United Kingdom in exchange for the island of Banca. Even prior to the signing of the treaty, there are evidence of English residents in Kochi. Towards the early 20th century, trade at the port had increased substantially, and the need to develop the port was greatly felt. Harbour Engineer Robert Bristow, was thus brought to Cochin in 1920 under the direction of Lord Willingdon, then the Governor of Madras. In a span of 21 years, he had transformed Cochin as the safest harbour in the peninsula, where ships berthed alongside the newly reclaimed inner harbour equipped with a long array of steam cranes. Meanwhile, in 1866, Fort Cochin was made a municipality, and its first Municipal Council election to a board of 18 members was conducted in 1883. The Maharajah of Cochin, in 1896 initiated local administration, by forming town councils in Mattancherry and Ernakulam. In 1925, Kochi legislative assembly was constituted due to public pressure on the state. The assembly consisted of 45 members, 10 of who were officially nominated. Thottakkattu Madhaviamma became the first woman to be a member of any legislature in India.
POST INDEPENDENCE ERA
In 1947, India gained independence from the British colonial rule. Cochin was the first princely state to join the Indian Union willingly. Post independence, E. Ikkanda Warrier became the first Prime Minister of Kochi. K. P. Madhavan Nair, P.T Jacob, C. Achutha Menon, Panampilly Govinda Menon were few of the other stalwarts who were in the forefront of the democratic movements. Then in 1949, Travancore-Cochin state came into being by the merger of Cochin and Travancore, with Parur T. K. Narayana Pillai as the first chief minister. Travancore-Cochin, was in turn merged with the Malabar district of the Madras State. Finally, the Government of India's 1 November 1956 States Reorganisation Act inaugurated a new state – Kerala – incorporating Travancore-Cochin, Malabar District, and the taluk of Kasargod, South Kanara. On 9 July 1960, the Mattancherry council passed a resolution that was forwarded to the government, requesting the formation of a Municipal Corporation by combining the existing municipalities of Fort Kochi, Mattancherry and Ernakulam. The proposal was condemned by the Fort Kochi municipality. However, the Ernakulam municipality welcomed the proposal, suggesting the inclusion of more suburban areas in the amalgamated Corporation. Major Balagangadhara Menon, the then Director of Local Bodies was appointed by the government to study the feasibility of the suggested merger. And based on the report submitted by him, the Kerala Legislative Assembly approved the formation of the Corporation. Thus, on 1 November 1967, exactly 11 years since the conception of the state of Kerala, the corporation of Cochin came into existence, by the merger of the municipalities of Ernakulam, Mattancherry and Fort Kochi, along with that of the Willingdon Island and four panchayats viz. Palluruthy, Vennala, Vyttila and Edappally and the small islands of Gundu and Ramanthuruth.
WIKIPEDIA
On the left lime chilli hummus:
1 tin of chick peas, 1/2 a tin of butter beans
half a lime juiced
garlic
1/4 teaspoon of ground hot chilli
2 heaped teaspoons of tahini
water for consistency.
salt
pepper
stick in a chopper and scoop out when blended.
On the right Carrot butterbean and seed pate spread:
4 carrots
sunflower seeds
pumpkin seeds
linseeds
pine nuts
1/2 can of butter beans
tumeric
asefotoeda
salt
pepper
worcester sauce
mushroom ketchup
nut oil
blend all the seeds and the carrots and beans. lightly cook in the oil in a small pan with all the spices add ketchup and sauce stir well.
Chief Minister Zoramthanga told me that if protective measures had been put in place by the Burmese Government, the current crisis would have been averted:
"The government of India sent good amount of money for advance preparation to combat this - to make storage of rice and instead let us grow cash crops like ginger and tumeric which rats won't eat. With this we combat the bamboo flowering and famine."
Tagged with spice names :o)
I printed this on canvas and have it in my kitchen ... a great reminder when making dahl ... a visual but wordless recipe!
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 tried to make this curry before, but I miserably failed the first time. With more knowledge about cooking, I decided to try it out again. Now, this has to be one of the most tastiest dishes I've ever had in my life.
Ingredients:
Onions
Garlic
Ginger
Red Bell Peppers
Garam Masala
Red Pepper Powder
Tumeric
Sugar
Tomato Puree
Tomatoes
Coconut Milk
Pork
at the end of a wonderful 2.5 hours yoga class (savasana) our instructor applied tumeric to our third eye : )
Tamarind is widely used throughout Asia. It has an acquired common name “assam” which means “acid”. In cooking it combines well with sugar, chillies and other flavours. Tamarind slices and paste release a fruity acidic taste that makes this dish sour. Thus, sugar is added to balance it. This dish can be mild or a fiery hot, just add in more chillies.
Tamarind is said to have medicinal uses. It cools the system and cleanses the blood. The pulp or paste is rich in vitamins and minerals, is used in Chinese medicine. The bark is said to treat asthma while the flowers are said to reduce blood pressure.
My Version:
Recipe:
Assam Fish
Ingredients:
800g selar [fish]
10 slices dried tamarind – washed and soaked in 1 cup of hot water
2 tbsp tamarind paste – diluted in 1 cup of water and strained for the juice
20 stalk laksa leaves / daun kesom – picked the green leaves and discard the stalks
Sugar, salt and ajinomoto to taste
2 lemon grass – bruised
Ground into a paste
6 red chillies and some dried chillies to taste
6 cloves garlic
1 big onion
2 slices of ginger
1 ½ tsp turmeric powder or 5 cm fresh tumeric
1 tbsp roasted shrimp paste [blachan]
Method:
1. Prepared the fish, season with salt and pepper and lightly fry in oil just to sear them. Remove to a plate for later use.
2. Heat up 4 tbsp of oil, fry the ground spice paste and lemon grass till fragrant.
3. Add in the soaked dried tamarind slices with the solution and also the strained tamarind juice. Bring to a boil and add seasonings.
4. Add in the fish and simmer till cooked.
5. Put in the laksa leaves and just blench them in the gravy.
This dal is made with zucchini, chana dal, cumin, ginger, tumeric, green chili, salt, ghee, and water. The baghar (a finishing mixture of spices, fat, and sometimes other ingredients) is made with garam masala, paprika, tomatoes, onions, and ghee. I served this with Alu Gobi, Khara Masala 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).
Made this for dinner last night. Two cornish game hens, split, and marinaded in plain yogurt with ginger, garlic, tumeric, etc then grilled and then topped with a Makhani sauce which had the same spices as the marinade as well as butter, yogurt, and tomatoes. Served with Garlic Naan
Zachary Long is a wedding photographer based in Downtown Atlanta, Georgia. Together with his wife Betty Feng they form FengLong Photography. Zac and Betty are available for weddings in the Metro Atlanta, GA area and destination weddings throughout the United States and China.
All images (c) FengLong Photography
Please view our website and blog at www.fenglongphoto.com/
Pumpkin-zucchini squash soup, with a tinge of orange juice, carrots, onion, celery and garlic; tarragon, anise and tumeric; ginger, nutmeg and cinnamon, chicken broth, and a bit of organic carrot soup base for sweetening.
Baharat (Spice Mix) 1 tablespoon (Smells a bit like Garam Masala)
700g Boneless Skiness Chicken cut into strips
400g Basmati Rice
750 ml (3 cups) chicken stock
2 tablespoons of butter
1 large onion chopped
1 garlic clove, finely chopped
1 teaspoon ground tumeric
400 g tinned tomatoes
1 cinnamon stick
4 cardomom pods, bruised
4 whole cloves
1/4 teaspoon lemon zest
3 tablespoons of chopped coriander (cilantro) leaves
2 teaspoons of lemon juice
40g (1/3 cup) of slivered almonds
40g (1/3 cup) of sultanas
Method:
Combined the chicken and baharat in a large bowl and marinate in the fridge for an hour.
Bring stock to a boil in a saucepan. Reduce heat and keep at low simmer.
Heat Butter in a large heavy based saucepan over medium heat. Add the onion and garlic and cook for 5 minutes or until golden and soft. Then add the chicken and tumeric and cook for another 5 minutes or until browned. Add the rice and cook so that the rice is covered with the aromatic butter and onion for about 2 minutes.
Add the tomatoes, simmering stock, cinnamon stick, cardamom pods, cloves, lemon zest, and 1 teaspoon of salt. Stir well and bring to a boil, then reduce the heat to low and cover with a tight fitting lid. Simmer for 20 minutes or until the stock is absorbed and the rice is cooked. Remove from the heat and allow to stand for 10 minutes.
Stir in Coriander, lemon juice, almonds and sultanas. Season to taste... and EAT!
A comfort food classic, especially for chilly winter days. This hearty soup is filled with shredded chicken thigh, cornmeal dumplings, carrots, celeries, and onions. The soup itself has lots of body from the dredged flour of the chicken, heavy cream, and starch from the dumplings.
Silly me, I forgot that dumplings expand when cooked. These are ginormous ones.
Recipe from Pioneer Woman Cooks. I lightened up the recipe by using buttermilk to make the dumplings instead of half-and-half. They taste a bit tangy. Read more about it at Dessert By Candy.
Setia Alam, Shah Alam, Selangor, Malaysia.
Fruit pods. Sonerila heterostemon Naudin. Melastomataceae. CN: [Malay and regional vernacular names - Hati-hati hutan, Hati-hati gajah, Kerekap air, Kodok hutan, Bunga kembang petang hutan], Six-stamened Sonerila. Distribution - Sumatra, Penin malaysia and Borneo. Herb to 50 cm tall. Habitat - widespread in lowland forest. In folk Malay medicine the root with tumeric is giving for grippig pains in the stomach after childbirth; in the others, leaves or root are used in a bath or an application for icterus neonatorum (neonatal jaundice).
Ref. and suggested reading:
FRIM Flora Database
www.theplantlist.org/tpl1.1/record/ifn-80219
A Dictionary of the Economic Products of the Malay Peninsula, I H Burkill et. al., Oxford University Press, 1935
Spicy shrimp & sweet potato soup with coconut milk
With garlic, ginger, chilies, tumeric, cumin, coriander, lemon, cilantro, pepper
Description:
This is the Phayant RoiTao (Foot print) Kamin (Tumeric) Yiap TaoKool (Both foot step on) created by LuangPhor Koon of Wat BaanRai (Nakonratchasima) in B.E.2536.
Only a total number of 1000 pieces were created and due to the limited quantity created, it is not easy to find a genuine piece nowadays.
More importantly, this piece shown is easily identified and has maintained in it's original and unused condition.
H/p: +65 90688029
White napkins placed corner to corner in a line down the table served as a runner with fresh herbs stuffed into Chinese take out food pails provided a simple but nice centerpiece.
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!