View allAll Photos Tagged tumeric,
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
Watch a video of the making of Ganesh here
Copyright © 2010 David Pohl
HOP | House of Pingting Archives
It's a pretty simple tomato based curry. Start with coriander, cumin, and mustard seeds, grind, add fenugreek seeds and toast in oil. Add minced garlic, shallots, and chillies until they just start to brown, then add plum tomatoes, grated ginger, and some ground tumeric. Reduce at a gentle boil to lose some of the water and sweeten the tomatoes and onions.
Gently add sardines and stir in some tamarind paste. Salt to taste. Simmer for a long as you like.
Add cut cilantro as a garnish and serve.
I may add the following next time:
Onion seeds (maybe not)
Okra
Curry leaves
The wedding of Tanvi & Vishal in Gujarat. On the morning of the wedding day I photographed Tanvi's Vidhi. This is the Pithi ceremony, where the bride is covered with a paste made from tumeric, rose water and other ingredients to cleanse and beautify her skin for the wedding.
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Day Two-Hundred and Fifty Eight, "Metamofoodist" theme, sixteenth shot.
"Translucencies" Menu, second recipe.
The Chef Lorenzo Mazzoni says:
Paprika/Turmeric Greek Feta and Parmesan Bonbons with a heart of Nuts, Spinach Salad and Chestnut Honey filled Grapes ("BonBon di Feta Greca e Parmigiano con cuore di Noci alla Paprika/Curcuma, Insalata di Spinacetti ed Uva al Miele di Castagno").
Feta cheese has a shamelessly sincere taste , and yet it can be domesticated by those who stands out authoritatively, like spices. The turmeric and paprika which envelop some of the bonbons show what they are made of and the taste of all the ingredients (cheese, spices, and the hart of nuts) emerge distinctively. The grapes filled with chestnut honey, together with the spinach salad, work as moderators in this hard fight for the seizure of taste.
365 Days of RX1 - one camera, one lens, 12 projects
Folkloric
- In the Philippines, decoction of leaves used for dysentery.
- Juice of the root and leaves given to children as expectorant and emetic.
- The leaves, in decoction or powdered form, is used as a laxative.
- For constipation, an anal suppository of the bruised leaves helps relax the constricted sphincter ani muscle.
- Leaves mixed with garlic used as anthelminthic.
- Leaves mixed with common salt applied to scabies.
- Leaves mixed with tumeric used for acne.
- Poultice of bruised leaves used for syphilitic ulcers, to maggot-eaten sores and as emollient to snake bites.
- Powdered dried leaves used for bed sores.
- Leaves used for treatment of insomnia.
- Leaves applied to pustules and insect bites.
- Juice of fresh leaves, mixed with oil or lime, used for rheumatic complaints.
- Decoction of leaves used as instillation for earaches and for periauricular poultice or compress
- Root, bruised in water, used as cathartic.
- Bruised leaves used as "suppository" in constipation, assumed to work through decrease of the sphincter ani contraction.
- In Indian pharmacopoeia, used as an expectorant. Also used for the prevention and reversal of atherosclerotic disease. Used for pneumonia, asthma and rheumatism.
- In Tamilnadu, India, the Paliyar tribes of Shenbagathope use the entire plant for bronchitis, a decoction of the herb for tooth- and earaches and paste of the leaves applied to burns.
source: stuart xchange
Created for the Play Date Cafe Colour Challenge.
Colours to be used were
Maroon, Copper and Tumeric.
More photos and details are on my blog.
I had a bit of fun throwing flour around again. Only I used tumeric aswell for it's yellowy goodness. I don't know who actually started this trend, but I really like the idea.
Anyway, this shoot confirmed what I had long suspected. I am definitely not a good face model. And I mean that in the nicest possible way. Outtake in comments.
"People are often unreasonable and self-centered. Forgive them anyway.
If you are kind, people may accuse you of ulterior motives. Be kind anyway.
If you are honest, people may cheat you. Be honest anyway.
If you find happiness, people may be jealous. Be happy anyway.
The good you do today may be forgotten tomorrow. Do good anyway.
Give the world the best you have and it may never be enough. Give your best anyway.
For you see, in the end, it is between you and God. It was never between you and them anyway."
(Mother Teresa, 1910–1997)
I met this lady at Dasaswarneth ghat along the Ganges in Varanasi (Benaras).
It was early in the morning after dawn.
She came from far with a group of other ladies in order to worship.
They didn't speak Hindi nor English and I couldn't understand their South Indian language but they were happy and it was contagious.
After bathing in the holy waters they were drying their hair, and spreading some tumeric on the skin.
They allowed me to take a few pictures and we had a great time all together...
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A little chemestry produces some really beautiful Easter eggs. All natural materials were used. Red cabbage, tumeric, coffee, red onion skins, blueberries, and beets made for some vibrant colors.
www.curbly.com/Chrisjob/posts/3840-Curbly-Video-Podcast-N...
Yes, it's that time already.
Summer's surplus cucumbers picked just so have gone through their lacto-fermentation in their magical transformation into dill pickles. While we're fermenting, the third batch of cider apples has been pressed and is just about fermented out ready for racking and blending. That's 65 litres to be racked, blended and bottled either with a dose of sugar for carbonation or to mature as a still cider to rival fine table wines. Sadly, the cool Summer left Autumn's harvest of riesling at a disappointingly low 10 per cent sugar and sharp, sharp acid. That could have made vinocotto. I should have made an early call and pressed them for verjuice. Instead it's fermenting with a suitable yeast and has just had a final dose of sugar in that cheating chaptalization to lift up the alcohol to a more typical level. Today's strategic visit to the brew shop for supplies brought home crown seals, carbonation drops, supplies of yeast and nutrients. If that wine is too rough, too sour, it could become a sparkling wine or undergo another fermentation into next seasons vinegar supply.
That wheelbarrow of pumpkins and winter squash has disgorged its load onto the pantry shelves. The melons are all gone, seeds saved and memories rekindled. Beans grown for shelling are having a final air dry before they head into storage. How many ways have I dealt with the zucchini crop? Some are in an experimental batch of heat sterilised ratatouille, and another trial of zucchini dressed as bread and butter pickles. A proven winner is here in that pot of yellow magic — a cutdown cousin of piccalilli all spiced up with mustard and tumeric. There's simplicity here and the genius of a pickle where the humble hackneyed zucchini is invisible!
Chillies have expressed their disgust with the cool Summer. The hoped for experimental outcomes with aji limon and aleppo peppers has evaporated — they'll be candidates instead for lifting and overwintering for plan B next Spring. Rocoto has lived up to its reputation as cool tolerant and the over-wintered jalapeño given a good head start have left some hope.
Tomatoes have struggled too! Nevertheless some have been processed into "canned" tomatoes. This season's experiment with the long-keeping del Vesuvio variety has confirmed that their reputation is deserved. One variety I've grown for decades and not commercially available has given me a fine resupply of seeds. Other's have survived more than thrived. There's none left over for passata, paste or drying this season!
With few tomatoes and chillies the luxurious chilli jam, a condiment all sugar, tomato, red chilli and fish sauce had to fall back onto ripe rocotos again — not that that is a fail! At the front, in that other pot is a batch of jalapeño sauce using the bounty of the other reliable chilli. Like the chilli jam, this sauce is all tomato and jalapeño reduced down with chunky onions and some spicing magic to the nature of those awful supermarket salsas meant for Tex-Mex consumption. This sauce is next level and will go very well with Friday's Swedish tradition of tacos — go figure!
The apple epic is far from over except to say that the Cornish aromatics are picked now leaving just the magnificent Sturmer Pippins still soaking up energy, swelling and making my mouth water in anticipation! More on this later. Oh, and then there's the pears picked and another still maturing…
I found this pile of Tumeric roots in the produce section. I resisted the urge to grab my emergency flamethrower from the car. Yikes!
And if you're unsure about the title, see the rules for this group.
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so i was attempting a curry-like dish i saw on youtube. I usually go overboard with dinner because i enjoy cooking and i love eating. So i made a marinade with tumeric, greek yogurt, paprika, and i added lemon juice. I put this marinade with the chicken, and then i always cook with kale. I've been really into cooking with butternut squash so that has been in my cooking routine. Usually when I cook i put something easy together, like this. I cooked rice but i feel like it was a missed opportunity cuz i didn't sauté the rice in oil beforehand which would have given it more flavor it. its okay :) this is also taken at my home and i eat in my living room.
...with tumeric rice and green beans with water chestnuts on the side.
Shrimp and scallops are brushed with sweet and tangy mango chutney glaze when grilling.
The cashew cream is made with cashew milk, turmeric, maple syrup and black pepper.
Served at Brunch with Café Shawn.
Imminent Brewing Company
Northfield Minnesota
My wife and I drove down to imminent brewing this afternoon to try the brunch from Café Shawn. I've been following them on Facebook and I really liked what I was seeing on the weekly menus. We will be back, we loved the food!
fish seasoned with tumeric and curry, served with dill and grilled onions. moist and tender, with good grilled flavors
Ha Noi Restaurant
Westminster, CA
These came today! A new line for my Etsy shop... they are Rabari wedding shawls, of the Rabari people from the great Rann of Kutch in Gujurat.
They came in a hand sewn calico bag, sealing wax at either end. As I tipped them out, a little sand fell onto my bed, a little part of the great desert, their home. The desert heat still clung to them, and all the smells of India danced in my nostrils. They are sheer magic! How will I ever part with such beauties?
The rustic wool shawls are painstakingly handwoven on a backstrap loom, in two halves. After sewing the two halves together, they are tie dyed, lots of little stones are tied in the wool, it is dipped in natural plant dye made from madder root and tumeric. When the stones are untied, the pattern of orange or maroon dots results. The process maybe repeated over, to get dots of different shades.
Then the shawl is embroidered. Tiny pieces of mirror, little buttons, sequins,ribbon and rick-rack are all used to express the girls creativity and produce the most exquisite shawl or 'Ludi' for her marriage.
True textile treasure...i hope I can find them empathetic and loving homes
107/365
Early gift of the season: specialty chocolates. I would never have thought to put tumeric and chocolate together, but it works. From Nicobella Organics. An expensive but tasty treat.
Photography by Cajsa Lilliehook
Store info at Blogging Second Life
****SHOPPING LIST******
Poses: Marukin
Skin: Jalwa - Dido - Tumeric - Red Eyebrow
Eyes: [UMEBOSHI] Eon eyes Duo Green (med)
Lashes: Lelutka
Mani/Pedi: SLink Mesh Hands & Feet with FLAIR mani applier
Hair: TRUTH HAIR Juniper
Clothing: ::{u.f.o}::asymmetry colorful skirt - red - L
B.C.C Breakfast At Tiffany's knit Mustard M
Shoes: Ingenue :: Delia Heels (Slink Feet Add-On) :: Rouge
Jewelry: (Kunglers Exra) Maasai - earring
Coffee shop Sundays. Complete with photo-editing, tumeric ginger tea, some really uncomfortable seats, andddd...a banana. :)
...was treated with tumeric by Joey to decrease swelling, after being pounded on the downhill trail of Cerro Chirripo.
Wanted to spice up my photos this year! =)
Strobist Info: SB-26 with DIY straw grid camera, flash bounced off white reflector board camera right left. Triggered with Cactus v4.
Stainless steel measuring spoons with chili powder and tumeric. SB-600 diffused through a DIY 'tupperware' type softbox and bounced off white foamcore above subject. White foamcore on camera right. SB-600 tripped by Skyport trigger.
Pasar Siti Khadijah, Kota Bharu, Kelantan, Malaysia.
Know what the woman is selling at the market. Here's a challenge! Can you identify the various flora species?
1. Cymbopogon citratus - Serai, Lemon grass
2. Capsicum annuum - Lada Merah/Hijau, Red/Green Hot chilis
3. Cucumis sativus - Timun, Cucumber
4. Vigna radiata - Taugeh kacang hijau, Mungbean sprout
5. Vigna unguiculata subsp. sesquipedalis - Kacang panjang, Long bean
6. Daucus carota subsp. sativus - Lobak merah, Carrot
7. Zingiber officinale - Halia, Ginger rhizome
8. Curcuma longa - Kunyit, Tumeric rhizome
9. Capsicum frutescens - Cili padi/burung, Bird's eye chili
10. Luffa acutangula - Petola, Ridged loofah
11. Etlingera eliator- Bunga kantan, Torch ginger flower
12. Allium spp. - Daun bawang, Green shallots/Spring onion
13. Parkia speciosa - Petai, Bitter bean
14. Garcinia cowa - Asam kandis (dried)
15. Archidendron jiringa - Jering (fresh, germinated & pickled)
16. Solanum lycopersicum - Terung masam, Tomato
17. Apium graveolens - Daun sadri, Celery leaves
18. Abelmoschus esculentus - Kacang bendi, Okra
19. Brassica oleracea var botrytis- Bunga kobis, Cauliflower
20. Brassica oleracea - Kobis bulat, Cabbage
21. Alpinia galanga - Lengkuas, Greater galanga rhizome
22. Boesenbergia pandurata - Temu kunci, Fingerroot
23. Zea mays - Ketiak jagung, Baby corn
24. Brassica rapa cv chinensis/pekinensis - Kobis cina, Chinese cabbage
25. Durio zibethinus - Tempoyak, Fermented durian
26. Citrus aurantifolia - Limau nipis, Key lime
27. Citrus x hystrix - Limau purut, Kafir lime
28. Psophocarpus tetragonolobus - Kacang kelisa, Winged bean
29. Pleurotus ostreatus - Cendawan tiram, Oyster mushroom
30. Archidendron microcarpum - Kerdas/Kabau seeds.
Fresh turmeric roots with right also some grated turmeric and at the left the much easier to use turmeric powder. Be carefull for stains. You'll be walking around for weeks before it's off your hands.
Lees alles over verse koenjit op www.aziatische-ingredienten.nl
(ccc-12-10-2010)
This was another concept we were dreaming of. The Wolf represents Teacher. So suiting for George since he works with young people. We used his grandfather's 1951 dictionary. George has been my muse since we first met. It is so fun creating concepts with him. I love this man. I wrote this poem for him this morning.
he is the sun,
he is jazz on sunday,
he is music on monday,
boom, boom, boom,
music all night,
he is a sunflower,
fresh morning dew,
sweet lips to kiss,
he is a sunset,
warm hand to hold,
a smile that lights up the world,
he is spicy,
he is mild,
he is smooth,
ethnic food,
colored tumeric, curry and cayenne,
he is a wolf,
a teacher,
of young and old,
he is a treasure,
antique store score,
a bit of history,
he is photographs,
fields of brightly colored flowers,
he is a road trip,
deep blue sea and mountains,
he is fearless and loyal,
understanding and compassionate,
and he is
a gift
~corey lynn tucker
Curry again? :)
no it's not ordinary curry~~ it's curry recipe from the Japanese comedian, Tamori san.
I first saw this picture from Kyota www.flickr.com/photos/tanack/3789248178/in/set-7215761858... , I really wanna give it a try and finally I did!! It was REALLY GOOD!!!!! LOVE IT.
back: mashed potato with cumin/curry powder
middle: rice :)
front: chicken curry cooked with the Tamori way
Following is my own translation, if it has any discrepancies with the original recipe, it's only because I am not good in Japanese :) I tried my best.
METHOD:
1) Mix the following together
- curry powder 1 tbsp
- tumeric less than 1 tsp
- cumin less than 1 tsp
- chicken leg meat cut into about 1 inch cubes 500g
2) pan fry the above chicken with 1 tbsp of oil, until slightly browned
3) add 1L of water
4) add the following into 3).
- mango chutney 1.5tbsp
- red wine 75cc
- tomato pieces 75g
then turn to medium heat after boiled...
5) in another pan...add the following
- fried onion (i cut half of an onion to very thinly sliced pieces), carmelized)
- 2 tsp of grated garlic
- 2 tsp of grated ginger
- 1 tbsp of curry powder
- 1 tsp of tumeric
- less than 1 tsp of cumin
- milk quarter cup
- yogurt 1 tbsp
and fry together...
after mixing well, add to 4).
6) add the following seasoning
- soy sauce (little)
- sugar
- 30g melted cheese (i just use whatever i have...cheddar, swiss are ok)
- 1 tsp of salt
7) cook the above for 2 hours in medium/low heat, then, in the last 15 min, turn into high heat.
Mashed potato:
- cook potato, mash it
- add curry powder 2 tsp
- add little bit of salt
- add 25cc milk
Serve the above with rice, done :)
Original recipe from here: Laksa
Instead of using fishcakes, I had used fishballs in its place. I had included an extra stalk of lemon grass in the ground spice paste; used factory made coconut cream and had reduced the blachan to half a tablespoon. As the amount of water used to cook the prawns was not stated, I cooked the prawns in some water and discarded the prawn stock. I used 1.7 litres of boiling water in the laksa gravy instead. As to how creamy, or lemak as we said it locally, you want the laksa gravy to be, just adjust this by adding more or reducing the amount of coconut cream to your liking.
Though my family said this home cooked laksa was not bad, somehow I felt a little oomph was missing. May be I will test it out by adding extra dried shrimps; blachan, coriander powder and chilli powder to the remaining gravy.
Laksa ingredients I used:
30 fishballs [homemade]
300g medium prawns
10 tofu puffs
2stalks lemon grass, white stem portion, crushed
4 tbsp oil
2 packets of 200 ml coconut cream
Salt and ajinomoto to taste
1 tbsp sugar
Pepper
500g (1 lb) dried thick rice noodles
300g bean sprouts, scalded
Ground ingredients into a paste:
12 shallots, peeled
15 dried chillies, softened in hot water
3 red chillies
½ tbsp blachan (shrimp paste)
3 tbsp dried shrimp, soaked for a while in water to soften
6 buah keras (candlenuts)
1 thumb size turmeric or 1 tsp turmeric powder
½ tbsp roasted coriander powder
1 stalk lemon grass
Click this to read on the competitions on selling laksa: The Katong Laksa Wars