View allAll Photos Tagged tumeric
Tumeric dyed fabrics from solar dye jar. Alum Mordant. I think I got some mustard yellows for my Creative Color Challenge 2012 month of April
Recipe- in charming "dadspeak"
3 pounds potatoes, diced about 1/2 inch
1 tsp cumin powder
1 tsp coriander powder
1 tsp tumeric
1 tsp salt
1 tsp black mustard seeds
1/4 (or so) tsp cayenne
3 tbs butter, margarine or ghee
2 cups water
1 cup peas
1 cup yoghurt
Place the butter and spices in a large pan on moderate heat and let
them get acquainted with one another as you chop the potatoes (you
can leave on the peels, or peel them, according to your whim...) Add
the chopped potatoes, turn up the heat ( I go moderately hot) and
stir the potatoes into the spices, making sure that they are evenly
coated. The book says 10 minutes, I'm usually ready to go after five.
Add the 2 c water, bring to a full boil, then put a lid over the pan,
turn down the heat and let it simmer for 30 minutes; you'll want the
potatoes to be tender-how tender is up to you, but potato curry with
crunchy potatoes is not one of my favorite repasts. Be that as it
may... After the afore-mentioned thirty minutes, add the peas and
yoghurt, recover and let simmer for another ten minutes. Should be
ready! Of late I've been playing around with the recipe, adding
ginger, garlic, or whatever, as is my whim. Sprinkling garam masala
before serving also is fun. So far so good. Good luck!
We were sitting in satisfied silence after our snack of ten sticks of *satay when Dad looked at the two plastic bowls of satay gravy and reminisced.
"When I was still a boy and times were bad for our family, your grandmother would hand me 10 cents to buy a small bowl of such **kua from the satay man. I'd bring the kua home, and she'd cook plain, white rice. There were six of us, and onto our bowls of rice we'd each pour some of the precious stuff. That was our entire meal. ***Where got satay?"
* Satay - chunks of Tumeric-marinated meat on wooden skewers, grilled over charcoal fire.
** Kua - Malay term for gravy or soup, in this case, the sweet, rich peanut-gravy dip for satay.
*** Common Singaporean slang-grammar (Singlish), in this case referring to the likes of, "We didn't even dream of having satay with the kua."
the earthly deep scents of bergamont, patchouli and other organic essential oils. Naturally colored with tumeric.
Find these in our Etsy shop. LLFarm.
I made a batch of these for 60 baby shower favors with a few left over for sharing.
A beautiful Sunday roast for my family. The home-made sweet and sour lemon sauce was a big hit with everyone.
5-day exposure of a cactus branch on a tumeric-alcohol solution. This diptych shows the original scan (left) and the post-processing version (right), which really gives a sense of how much detail is actually recorded in the anthotype, even if it isn't visible because of the monochrome color scheme.
Last year it was a Carl Clerkin (and friends) cardboard pub, now it is a fantastical curry house - well almost.
Coming up for air is Rudi Johnson, the original cheeky chappie and so very friendly. He is the son of Sam, just one of the furniture makers I met at an unmissable guerrilla event. Clarke, Clerkin and Kaur: The Thing With Maltasingh. As always it's the kids that steal the show.
A bunch of furniture-making mavericks (headed by the inimitably subversive Carl Clerkin) persuaded Sheridan Coakley (the beneficial godfather of London furniture design) to donate any unwanted content of his warehouse - scrap timber, bits of old chairs, broken returns, string, fabric, the lot. Then a design gang of usual suspects (think Marriott, Hellum, Harrison, Warren, Neal, Kurrein and more) dedicated themselves with typical anarchic zeal (some over many days) to transforming this rejected "rubbish" into the most humerous, poetic bits of furniture you have ever seen. Oh, I should mention that this is to implement a fabulous story of a deceased Indian curry maestro ("who must have lived for 193 years"), who came from Malta, to print wallpaper with tumeric (on show), peel potatoes, polish leather, wear a turban to conceal hair-loss (there's one on the coat-stand), and put a hole in a beigal. If you believe that, you will believe anything, I feel, but Carl, who tells the tale over two take-away (what else) pages of closely-lined script, has sworn me to secrecy on the finer points. However I can report that the furniture though imaginative par excellence is not a figment of anyone's imagination.I have posted pics of individual pieces and there will be an auction of the furniture at SCP (135-139 Curtain Road, EC2, 020 7739 1869) hosted by Max Fraser on Monday October 11th at 7pm. Previews from Sunday 9th.
Selling estimates are between £90 and £400, and 10 per cent will be donated to cancer support centre Maggie's.
See catalogue here
cdn.shopify.com/s/files/1/0638/4395/files/SCP_Auction_She...
follow me @sunnygran on instagram; www.instagram.com/sunnygran/
Overhead shot of turmeric powder in bowl in a close-up image.
Download @ kozzi.com or click this www.kozzi.com/free-photo/24744868/top-view-of-turmeric-po...
Tandoori Chicken
adapted from www.acommunaltable.com/tandoori-chicken-with-mango-curry-...
* 1 cup plain yogurt (regular or greek style)
* 4 cloves of garlic, minced and mashed to a paste with salt
* 1/2 jalapeno pepper, minced
* juice of 1/2 of a lemon
* 2 tsp. fresh, grated ginger
* 2 Tbsp. garam masala
* 2 tsp. tumeric
* ½ tsp cayenne pepper
* ½ tsp curry powder
* 4-5 drops red food coloring (optional)
* 8 chicken drumsticks, chicken thighs or 4 chicken breasts
Directions:
1. Combine all ingredients and stir to coat evenly with the marinade.
2. Refrigerate for a minimum of 30 minutes and up to 1 day.
3. Line a cookie sheet with foil. Spray a rack with cooking spray and place on top of the foil lined pan.
4. Remove the chicken from the marinade (leave the yogurt mixture on) and place on the rack.
5. Bake at 425* for 30-45 minutes (on convection if you have it) or until internal temperature reaches 165*. Turn the chicken once ½ way through the cooking time.
Garam Masala (if you can’t find it at the grocery store)
* 1 Tbsp. ground cumin
* 1 Tbsp. ground coriander
* 1 Tbsp. ground cardamon
* 1 tsp. ground cinnamon
* 1/2 tbsp. ground black pepper
* 1/2 tsp. ground cloves
* 1/2 tsp. ground nutmeg
Directions:
1. Combine all the spices in a small, airtight container.
Descriptions:
This is another 1st batch Phayant RoiTao (Footprint) Kamin (Tumeric) Yiap TaoKool (Both foot step on) created by LuangPhor Koon of Wat BaanRai (Nakon Ratchasima) in B.E.2536.
Notice this particular piece has 3 temple codes printed on the Phayant. Only a total number of 1000 pieces were created for this 1st batch of Phayant and those with 3 temple codes are rarer.
In addition, there were 2 personal handwritten Yant inscribed by LuangPhor Koon personally on this piece. More importantly, to come across a genuine piece is not easy nowadays.
Check out the identification pointers here:
This dish is made with cauliflower, potatoes, ghee, cumin seeds, ginger, tumeric, ground cumin, ground coriander, cayenne pepper, garam masala, salt, and fresh cilantro. I served this with Khara Masala Pulao, Dal Ghia, 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).
Finally getting home after time away from home to a lot of seasonal vegetables in the vege box. , but not a lot in the fridge , however using some general store cupboard spices and tins . Not traditional curry vegetables but it definitely worked well
Lightly heat cumin , crushed fresh ginger , tumeric, paprika in a dash of oil in the pan, stir in chopped onions , finely chopped garlic, chopped red chilli and seasonal vegetables here ( courgette , green beans , sugar snap peas red pepper)
Add a tin of chopped tomatoes . Simmer together , before serving stir in 4 tbsps coconut milk. Cover over with chopped mint.
Serve with rice or warmed pitta bread
Bottom, clock wise. The woody sticks is cinnamon, star anise, cardamons, yellow tumeric , cloves and the slices is betel nut. In the middle, those round things are nutmeg seeds.
Dosa (that's a pancake made of rice flour, black lentil flour, yeast, and a little salt) with potato curry filling (potatoes, mustard seed, black lentils, cumin seeds, tumeric, cashews, jalapenos, red onion, peas, tomato, salt, and a little lime juice).
I am going to have to foist some of this off on my friends, since I made too much dosa batter. As usual.
Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae.
Paneer stuffed Yukon Potatoes with pine nuts, chives and topped with a silky saffron sauce
Fresh Mountain Goat with purred organic rapini, spinach and kale
Spicy Shrimp (Balti Style) sealed with fresh garlic, sundried Kazmere chili, Curry Patta, tumeric and finished with reduced jhol curry broth
Accompaniments:
"Saffron Basmati pilav with studded cashew nuts, cumin, cloves, cardamoms and bay leaf."
"Fresh in-house baked sesame garlic Naan and chilli mint paratha"
Image taken with the iPhone.
In the morning I made a pot of red pinto beans. In the afternoon I made an Indian spiced bean & tomato soup. After it cooled off I put the pot of soup in the fridge and let let the spices and flavors to blend. Tonight I will reheat and serve for dinner.
Stuffing:
4 idaho potatoes
one onion finely diced
1 chile
1 1/2 tsp salt
1 tsp sugar
1/2 tsp tumeric
1 1/2 tsp ajman seeds
3 tbsp canola or other vegetable oil
2 tsp chutney
Boil 4 idaho potatoes. Peel and cut into chunks.
Heat canola oil in pan add a few mustard seeds. Once oil is hot and seeds pop, add 1 chile, cut in pieces.
Add onion and cook til translucent.
Add potatoes, salt, sugar, tumeric, and ajman
Stir all ingredients together. Add chutney. Potatoes will absorb turmeric and other flavors.
Set filling aside in bowl.
Preparation
Use large tortillas, cut in half
place several spoonfuls of stuffing in center of tortilla. (Tortilla will look like a half moon.)
Fold in one side of tortilla and seal with paste made of flour and water.
Fold in other side of tortilla to make a triangular shape. Seal open edges with flour paste.
Fry and turn in canola oil (about 1/2 " deep in large frying pan.) until browned. Drain on paper towel.
new lamp
(online the color is called tumeric, but this one I bought in the store and it is definitely a true bright yellow, but it was called yellow in the store, not tumeric.)
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
View LargeOn Black -- If you dare... heehee
Boneless chicken breast tenderloins - marinated 24 hrs in a jerk marinade, then battered and fried.
Jerk Marinade includes: Orange juice, dry caribbean jerk seasonings ( sugar red pepper, thyme, all spice, onion powder, tumeric), jamaican style jerk sauce (corn syrup, molasses, soy sauce, vinegar, raspberry juice concentrate, habenero peppers)...
Marinate 24 hrs.
Batter with flour (seasoned with seasoning salt & lots of black pepper), and egg wash (eggs, milk, dry jerk seasonings), then fry in 350F hot oil.
MMMMMMmmmmmmmmmmmmmMMMMM
Serve with a side of jamaican style jerk sauce for dipping.
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
Chef told us how his experience of working at Alan Wong's for 17 years he learned that the simpler your dish is, the harder it is to make since it depends on just those few ingredients.. You need to start with good ingredients.
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 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.
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