View allAll Photos Tagged tumeric
Vintage cami top, stained with black tea and tumeric and embellished with vintage trim and doilys. hand beaded detail around the neckline. Snaps in back for a semi-revieling look.
Upcycled vintage slip skirt. Two layers of hand dyed vintage slips sewn together with a knit waistband in cute floral fabric. Embellished with vintage lace and doilys.
Outfit designed and sewn by me for the Benefit for Haven house Fashion Show 2008
Magenta Spreen adds beauty and wonder to salads. The plant grows to be over 5' tall, and re-seeds prolifically. Easy to thin, and the young thinnings are the best part for eating. The bigger leaves are better cooked. Like spinach, it's high in oxalic acid, so eat in moderation.
Part of the Alphabet Garden at the Edible Office.
----------------------------
PLANT CORRESPONDENCE
Here's an email from new penpal Eric Borgo who saw my photos on the entry for Chenopodium Giganteum on the Wikipedia site:
I'm just a bloke who has an allotment in the UK who got a number of Chenopodium Giganteum seeds off ebay out of curiosity to discover that it's a very useful plant - half my entire plot was tree spinach last year, now this year it's dotted all over the place between pumpkins, french beans etc. Very handy plentiful green veg.
Borgo's Giant Goosefoot Recipe
- fry some garlic in a pan,
- then sweat an onion or two,
- add chilli powder, cumin, coriander, black pepper, cinnamon (just a bit), tumeric, coriander, salt
- leave covered with a well fitting lid (ad a tiny bit of water if the lid isn't perfect) on a low heat for about 20 minutes, then topped with fresh coriander/cilantro
- it's really awesome.
----------------------------
Photo by Zoey Kroll.
Chef Kosaka shows how this inexpensive juicer he got from Ross Dress for Less works well when you need to juice multiple citrus fruits. This device costing maybe $5.99 yields lots of juice with just a quick squeeze of the handle.
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!
A mix of spices: Cumin, Paprika, Cardamon, Cinnamon, Mustard Seed, Corriander Seed, Tumeric, Salt, Pepper, Fennel, Cloves and Chilli.
A batch of Easter eggs sits in the farm house kitchen. Some of the eggs were colored using natural dyes derived from onion skins, coffee grounds, and tumeric. But, store bought dyes were also used. In fact, Paas dye has been around since the 1880s!
Everyone have a great Easter!
Iyoba's shoes don't match and she looks like she's wearing underwear three sizes too big, tub this is the way to start out making a burkini which is undershirt, underpants, and skirt. The blue thing in Iyoba's hair is Bishara (female ice Zwicky). To Iyoba's left, Vashti (Orange female Petable Turtle) is snoring away. Behind Iyoba is a flamboyant tree (left), a tumeric bush (center) and a cashew tree (with cashew apples on the right)
Northern Thai version of an herbal salad with carrots, parsnip, white tumeric, betel leaf, basil, lime leaf, lemongrass, sawtooth, fried shallots, cashews, peanuts, sesame seeds, dry shrimp, ground pork, and Thai chilies in a mild coconut milk dressing.
Perfection on a plate. Best salad I have made all week.
Recipe:
Clean, steam and slice 1 cup Brussels Sprouts
3 cups baby kale
Cube 4 slices Veggie Ham
Slice 1 pear
Add 6 small wedges Vegan Herbes de Provence cheese
! tbsp pumpkin seeds
Grated tumeric
Toss with dressing and enjoy.
Whisk together:
2 tbsp Extra Virgin Olive Oil
1 tbsp Dijon
4 tbsp lemon juice
1 clove garlic, minced
Salt & Pepper
This lentil soup was made with a ham bone, onion, carrot and celery; black and white beans; hot chili paste, lime juice, tumeric, cumin, garlic, fresh-ground pepper, kitchen bouquet, salt. Pita bread pizza rounds have Indian curry mixed with tomato paste, salt and a dash of plum syrup, garlic, parsley flakes, veggies, cheese.
Slowly glaze 1 chopped onion for 4 minutes.
Add 1 chopped garlic.
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.
Sprinkle with chopped coriander and spring onion.
Serve with rice of nasi kuning.
Some of the edibles Lina and I encountered on our treks through the Balinese jungle...
From top left to bottom right by rows: Cat's whiskers (Orthosiphon Spicatus BBS, often used as a medicine), cacao pod, cacao pod cracked open, fiddlehead fern, fiddlehead fern, asian eggplant, bongkot flower, duku fruit, black banboo, tumeric root, winged bean, vanilla bean, cloves, rice, coffee bean, palm sugar, guava fruit, soya bean, silver tattoo fern, and a fern tattoo!
The theme for this weeks photos was "words", which was largely inspired by ozz13x's photo stream. check out his photos here: www.flickr.com/photos/24931020@N02/
225/365
Rishi and Seema's wedding
The Haldi ceremony.
Here, someone is putting haldi paste (main ingredient is tumeric) on Rishi's face. They generally put this on his face, hands and feet. It is suppose to make their skin smooth and glowing on their wedding day.
SGG project - Working note:
BN: Curcuma mangga Valeton & van Zijp. [Note: Probably the flowering variety].
VN: Temu pauh, Temu mangga, Kunir mangga, Temu lalab, Kunir putih, Kunyit putih], Kha mîn khao, Khamin-khao, Ama haldi, White tumeric, "Mango ginger" (technically a Cucurma and not Zingiber; sharing vernacular name with Curcuma amada).
Source: BD, Lang, Kd
ACQ Date: 130715-0051-July 15, 2013
Rhizomes of Curcuma mangga Valeton & van Zijp. Zingiberaceae. CN: [Malay and regional vernacular names - Temu pauh, Temu mangga, Kunir mangga, Temu lalab, Kunir putih, Kunyit putih], Kha mîn khao, Khamin-khao, Ama haldi, White tumeric, "Mango ginger" (technically a Curcuma and not Zingiber; sharing vernacular name with Curcuma amada). Native to Eastern and Southern India; elsewhere cultivated. Herbaceous perennial, aerial part up to 130 cm tall; rhizome cream to pale yellow inside. Rhizomes of this plant are similar to ginger but have a distinctly mango flavor. They are most used in pickles in Southern India, eaten raw as "ulam" in SE Asia and flavoring culinary. Also used in folk medicines and effective against stomach disorders.
Ref. and suggested reading:
www.theplantlist.org/tpl/record/kew-235254
www.theplantlist.org/tpl/record/kew-235188
www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?100993
www.clovegarden.com/ingred/gg_ginger.html
www.plantnames.unimelb.edu.au/Sorting/Curcuma.html
www.jircas.affrc.go.jp/project/value_addition/Vegetables/...
I used Madhur Jaffrey's recipe to make the currypaste:
7 dried red chilli's (preferably long ones)
1/2 t white pepercorns
1/2 t whole cummin seeds
1 t whole corriander seeds
2 1/2 cm cinnamon
140g shallots
1 T fresh lemon grass, sliced thinly
5 large cloves of garlic
2 1/2 cm piece of fresh ginger
1 t of curry powder
1/2 t shrimp paste- or 3 tinned anchovies.
1/2 t ground tumeric
Soak chillies in hot water for 1-2hrs
Dry roast the peppercorn, cumin, corriander and cinnamon in a small pan over a medium heat until fragrant.
Let them cool, grind in old coffee grinder. Then combine all ingredients in pester and mortar (or blender) to turn into a paste.
Fry a couple of tablespoons of the massaman currypaste in a pan, add beef. Fry for another couple of minutes. Add 400ml coconutmilk, 2 T fishsauce and 2 t palmsuger, 2 T tamarinde paste. Simmer until beef is done. (a few hours)
Add cubes of boiled potato, roasted cashews and fried shallots.
I didn't like it that much. It was too much like a non-specific Indian curry. And it was quite spicy, I think I prefer massaman to be more mellow? I'm not sure. Anyway, we didn't like it that much. I'll give it another try with massaman currypaste from a Mae Ploy.
Klik hier om meer te lezen over: Thaise Massaman curry.
Of voor een overzichtje van: de 5 soorten Thaise curry op een rijtje.
Top crock is warming a water kefir @ 75F. This was started originally from a commercial bottle and is now going strong in it's own (no grains). First batch had an apple finish this batch will be orange. Middle crock is warming a half gallon of ginger beer with tumeric. It is alive and bubbly. I will use a orange finish on this as well during bottling to get some citrus in there. #fermentation #temperaturecontroller #yatc5 #newmexico #truthorconsequences #waterkefir #glutenfree #dairyfree #vegan #vegetarian Buy this temperature controller here: screwdecaf.cx/yatc.html
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Blazing sunset...with help from "Clay and Tumeric" and "Impressionist Sky" from Distressed Jewell.
First day back with power after Hurricane Irene...I really am addicted to my electronics! This is a fishing pier on the Nissequogue River in Kings Park, NY.
Vintage cami top, stained with black tea and tumeric and embellished with vintage trim and doilys. hand beaded detail around the neckline. Snaps in back for a semi-revieling look.
Upcycled vintage slip skirt. Two layers of hand dyed vintage slips sewn together with a knit waistband in cute floral fabric. Embellished with vintage lace and doilys.
Outfit designed and sewn by me for the Benefit for Haven house Fashion Show 2008
Green Tomato Pickle Relish
Recipe can easily be multiplied.
8 cups green tomato, chopped
3 tbsp coarse salt
Let stand overnight and then drain
2 cups sugar
2 cups vinegar, white
1 tsp tumeric
½ tsp celery seed
3 tbsp mustard seed
3 cups onions, diced
Bring to a boil, simmer 5 minutes
2 each sweet red peppers, diced
1 each hot pepper, diced (optional)*
Add tomatoes and peppers to pot, simmer another 5 minutes
Bottle and seal to preserve.
*hot pepper options: 1 pickled pepperoncini = mild heat, 1 pickled banana pepper = medium heat, 1 halapeno = hot heat
Dukkah is a north African dry mix of roasted nuts, seeds and spices blended finely together. Traditionally dukkah is eaten by dipping fresh flat bread into olive oil and then into the nut mixture but it also serves as a versatile seasoning in middle eastern cooking - rub onto meat before grilling or add to salads and sandwiches. Adapted from a recipe I collected in Egypt.
My Easy Dukkah
Toast sesame seed in a shallow pan until golden brown and grind in a mortar and pestle.
Tip into a bowl and mix in ground hazelnuts or almonds.
Season with iodised sea salt, ground coriander, cumin, hot paprika, white and black pepper, cinnamon, tumeric, cloves, cardamom and nutmeg.
Store in an airtight container.
This spice mix is basically a baharat, in Turkey they would add fresh mint and in Tunisia, dried rose buds.
Optional: use chopped and ground pistachio nuts instead of hazelnuts or almonds, roast some pine nuts with the sesame seed, include nigella seed.
Using an electric food processor or spice grinder will produce a paste and destroy the fine granular structure. It also increases the energy footprint.
Tumeric flower & leaves are to be eat raw as "Ulam"*.
*Ulam is analogous to the Western practice of eating raw vegetables and fruits - whatever is in hand - in salads. The condiments differ, instead of salad dressings, various types of "Sambal", typically "Sambal Belacan"** is consumed.
www.flickr.com/photos/liyin/13767999/
**Sambal Belacan:
"Sambal" is the generic term for chilli sauces of many kinds. In this dish the "Sambal" is made up of chilli mixed with dried shrimp.
"Sambal Belacan" is a common condiment made by mixing chilli (and dried shrimp) with the shrimp paste "Belacan".
I love ginger flower & ginger leaves with sambal belacan!!!
Weddings are fun, and when it comes to telugu weddings, the talambralu makes it even more fun..The bridegroom and bride put rice mixed with tumeric powder on each other and then this part comes where they blow colorful thermocol balls on each other...
Tumeric kind of looks like ginger, but the inside is yellow. If you add limestone powder to it, it turns orange.
This was made by Jason for dinner tonight... He got this recipe off his mum, as she cooked this when he was younger... We have had this meal quite often now and each time it get's hotter and hotter ... Jason said it take 2 teaspoons of chilli power, but he needs to lower that amount LOL.. But this is a very yummy meal and i enjoyed it all spiciness and all... xxxxx Michelle..
Im planning to offer Frasada's like these in The Bower birds Nest, my new online venture coming soon. They are absolutely stunning vintage wool Blankets, all completely and utterly handmade by the Aymara Indian women in Bolivia. The wool is all sheared by hand then dyed by hand (using quite a few natural dyes still, their use is coming back...) it is then all twisted and woven by hand on back strap looms..the frasada is made in two halves, and then they are joined together, sometimes with beautiful decorative seams..
The colours are stunning! often neutrals with chilli/tumeric shades to stunning effect! Aren't they pretty?
I used Madhur Jaffrey's recipe to make the currypaste:
7 dried red chilli's (preferably long ones)
1/2 t white pepercorns
1/2 t whole cummin seeds
1 t whole corriander seeds
2 1/2 cm cinnamon
140g shallots
1 T fresh lemon grass, sliced thinly
5 large cloves of garlic
2 1/2 cm piece of fresh ginger
1 t of curry powder
1/2 t shrimp paste- or 3 tinned anchovies.
1/2 t ground tumeric
Soak chillies in hot water for 1-2hrs
Dry roast the peppercorn, cumin, corriander and cinnamon in a small pan over a medium heat until fragrant.
Let them cool, grind in old coffee grinder. Then combine all ingredients in pester and mortar (or blender) to turn into a paste.
Fry a couple of tablespoons of the massaman currypaste in a pan, add beef. Fry for another couple of minutes. Add 400ml coconutmilk, 2 T fishsauce and 2 t palmsuger, 2 T tamarinde paste. Simmer until beef is done. (a few hours)
Add cubes of boiled potato, roasted cashews and fried shallots.
I didn't like it that much. It was too much like a non-specific Indian curry. And it was quite spicy, I think I prefer massaman to be more mellow? I'm not sure. Anyway, we didn't like it that much. I'll give it another try with massaman currypaste from a Mae Ploy.
Klik hier om meer te lezen over: Thaise Massaman curry.
Of voor een overzichtje van: de 5 soorten Thaise curry op een rijtje.
Mom Che Puteh's Garden, Alor Setar, Kedah, Malaysia.
Curcuma zanthorrhiza Roxb. Zingiberaceae. CN: [Malay and regional vernacular names - Temu raya, Temu lawas, Temu lawak, Koneng gede], Javanese turmeric, Java turmeric. Native to China (south Yunnan), Thailand, Malesia [Indonesia - Java, Lesser Sunda Islands (Bali), Moluccas (Ambon); Malaysia]; elsewhere cultivated. Plants to 2 m tall. Rhizomes few, few branched, orange or orange-red inside, paler on younger parts, short; roots with large tubers. Ligule small; petiole ca. 10 cm; leaf blade green with purple midvein, oblong, 40--80 × 15--20 cm, glabrous. Inflorescences on separate shoots arising from rhizomes; peduncle 15--25 cm; spike 16--25 × 8--10 cm; fertile bracts pale green, ca. 3 × 3.5 cm; coma bracts purple, ca. 7 × 3 cm, apical ones much narrower; bracteoles ca. 2.5 cm. Calyx white-green, ca. 1.4 cm, pubescent, apex 3-toothed. Corolla tube ca. 3.5 cm; lobes pale purple, ovate, ca. 1.7 × 1.5 cm. Lateral staminodes yellowish tinged with purple, oblong, ca. 1.7 × 1 cm. Labellum yellowish with deeply colored, median band, square, ca. 2 × 2 cm. Anther ca. 4 mm, base with spurs ca. 3 mm. The yellow rhizome spices are used widely in Indian and Carribean cusine. Whole turmeric is more effective than isolated curcumin for inflammatory disorders, including arthritis, tendonitis, and autoimmune conditions. Widely used in folk medicines.
Ref. and suggested reading:
www.theplantlist.org/tpl/record/kew-235309
www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?411356
www.tropilab.com/tumulawaktincture.html
I was dyeing a tan linen skirt in tumeric. I didn't have enough water for it to soak in, so the dye is pretty spotty and uneven.
oops! Chef Kosaka adds oil to the mixture. (It's his sister's food processor so he didn't realize he needed to remove that one piece before adding in the oil) to make his variation of hummus using edamame
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!
SGG project - Working note:
BN: Curcuma mangga Valeton & van Zijp.
VN: Temu pauh, Temu mangga, Kunir mangga, Temu lalab, Kunir putih, Kunyit putih], Kha mîn khao, Khamin-khao, Ama haldi, White tumeric, "Mango ginger" (technically a Cucurma and not Zingiber; sharing vernacular name with Curcuma amada).
Source: BD, Lang, Kd
ACQ Date: 130715-0033-July 15, 2013
Rhizomes of Curcuma mangga Valeton & van Zijp. Zingiberaceae. CN: [Malay and regional vernacular names - Temu pauh, Temu mangga, Kunir mangga, Temu lalab, Kunir putih, Kunyit putih], Kha mîn khao, Khamin-khao, Ama haldi, White tumeric, "Mango ginger" (technically a Curcuma and not Zingiber; sharing vernacular name with Curcuma amada). Native to Eastern and Southern India; elsewhere cultivated. Herbaceous perennial, aerial part up to 130 cm tall; rhizome cream to pale yellow inside. Rhizomes of this plant are similar to ginger but have a distinctly mango flavor. They are most used in pickles in Southern India, eaten raw as "ulam" in SE Asia and flavoring culinary. Also used in folk medicines and effective against stomach disorders.
Ref. and suggested reading:
www.theplantlist.org/tpl/record/kew-235254
www.theplantlist.org/tpl/record/kew-235188
www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?100993
www.clovegarden.com/ingred/gg_ginger.html
www.plantnames.unimelb.edu.au/Sorting/Curcuma.html
www.jircas.affrc.go.jp/project/value_addition/Vegetables/...
One alternative is naturally-concentrated, nutrient-dense, dark-green, #superfoods such as #wholefood #wheatgrass and #alfalfa from Pines. Each spoonful is equivalent to the nutrition in a large spinach or kale salad. As a special treat, you can use a recipe similar to the one below, but you can also easily put concentrated #greenfood #nutrition into their bodies everyday by simply mixing a spoonful of Pines #GreenSuperfoods into some chocolate milk (cow, flax, almond, cashew, soy), juice or a smoothie,
The earlier you introduce dark greens the better. Mothers report that they mix #PinesWheatGrass into baby food, and the children grow up loving greens.
Pines (wheatgrass.com) also provides its green superfoods in capsules and tablets. They are convenient and economical ways to add more dark green vegetables to your entire family's diet.
In this example of a more complex recipe CK Hall, used two kinds of vegetable powders from Pines, #wheatgrass and #beets. Here is what she says about how she made the luscious-looking thick #chocolate mixture in the picture:
Can't get any more smooth than this #smoothie! #antioxidant power house
Thanks to Organic Beet Juice and Wheatgrass Powders from Pines @wheatgrass_people and the creamy #plantstrong fudge protein from @drinkorgain!
1 cup flax milk with protein
2 scoops chocolate protein
1 Tbsp Dutch cocoa (adds richness and depth)
2 tsp beet juice powder
1-1/4 tsp Pines Wheat Grass powder
1 tsp tumeric
1/2 tsp ginger
10 drops grapefruit seed extract
1 cup frozen triple berries
All #organic
As always, #ckscooking :-)
CK Hall (@ckscooking), consultant for Pampered Chef®, uses food and fellowship to make a difference with real food, health, and great kitchen tools!
CK's Twitter: twitter.com/CKsCooking
CK's Instagram: instagram.com/ckscooking/
CK's Facebook: www.facebook.com/CKsCooking/
Pampered Chef Website: www.pamperedchef.com/pws/ckhall
Pampered Chef Facebook: www.facebook.com/PamperedChef
Pines Website: www.wheatgrass.com/
Pines Instagram: instagram.com/wheatgrass_people
Pines Facebook Page on Organic Farming and Non-GMO
www.facebook.com/PinesWheatGrass
Pines Twitter: twitter.com/PinesWheatGrass
Pines Flickr: bit.ly/1I60Mzc
Pines Tumblr: pineswheatgrass.tumblr.com/
The Father of Wheatgrass: www.cerophyl.net/
The WheatGrass Girl's Twitter: twitter.com/WheatGrass76
The WheatGrass Girl's Facebook:
www.facebook.com/TheWheatgrassGirl
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Rangoli is a traditional decorative folk art of India. They are decorative designs on floors of living rooms and courtyards during Hindu festivals and are meant as sacred welcoming area for the deities. The ancient symbols have been passed on through the ages, from each generation to the one that followed, thus keeping both the artform and the tradition alive. Rangoli and similar practices are followed in different Indian states; in Tamil Nadu, one has Kolam , Madanae in Rajasthan, Chowkpurna in Northern India, Alpana in Bengal, in Bihar it is called Aripana, and so on. The purpose of Rangoli is decoration and it is thought to bring good luck. Design-depictions may also vary as they reflect traditions, folklore and practices that are unique to each area. It is traditionally done by women. Over the years, tradition has even made room for modern additions, that add some flair to this beautiful art. Generally, this practice is showcased during occasions such as festivals, auspicious observances, celebrations of marriages and other similar milestones and gatherings. Rangoli designs can be as simple as geometric shapes, deity impressions and flower and petal shapes that are appropriate to the given celebrations, but can become very elaborate with many people coming together to work on the designs. The base material is usually dry or wet granulated rice or dry flour, to which Sindhoor(vermillion), Haldi(tumeric) and other natural colours can be added...chemical colours are another "modern" variation. Other materials that are now used are coloured sand and even flowers and petals as in the case of Flower Rangolis.
turmeric powder in bowl - Top view of turmeric powder in bowl in a macro image.. To Download this image without watermarks for Free, visit: www.sourcepics.com/free-stock-photography/24744865-turmer...