View allAll Photos Tagged tumeric
As the afternoon sun sets in the apartment, it reveals an enchanting tropical scene where tikis blend with tribal patterns, lush greenery, and a sleek modern kitchen. The air is filled with the enticing aroma of coffee and spirits, inviting you to relax in this vibrant setting. Adding to the whimsy, a group of adorable yet mischievous Red Pandas have taken over the space. Grab a seat, sip on your favorite drink, and dive into the tropical fun with these playful pandas in this Kitchen Paradise!
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Credits
∘ Rezz Room
[Rezz Room] Red Panda Animesh (Companion)
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TDFC - Sandford Full Collection Console Table
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CHAI. Jabali Wall Art Saffron
CHAI. Jabali Wall Art Tumeric
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Raindale @ Summerfest - Glowshore bunch of grass - bronze
Raindale @ Summerfest - Glowshore palm lamp - green (strong LOD, 5Li)
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[Merak] @ Summerfest - Totem Bar Stool Brown (Adult)
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[Merak] @ Summerfest - Totem Pole B
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junk. pommel horse bench. pg.
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HISA - Hanging vines 5 - dark
1/4 teaspoon of chili flakes in 1/2 teaspoon of black pepper in 1 teaspoon of paprika in a half-tablespoon of anise seed in a tablespoon of tumeric.
~1:1 reproduction ratio (38mm/1.5" edge to edge)
Curcumas are sometimes referred to as the `hidden ginger lily` primarily because of the lush, dense foliage that surrounds the blooms. The blooms come in a wide array of color and sizes and make for excellent cut flowers as they can last as long as two weeks. The most common variety is Curcuma Alismatifolia ‘Siam Tulip’ which is a wonderful pinky mauve that blooms all summer long.
Curcumas bloom spring, summer or fall depending on variety. This beautiful attractive dwarf species is a native of Thailand. It has long narrow pale green/blue stiff leaves and produces a pale purple/pink inflorescence on terminal spike, which can be used as cut flower. Curcumas are herbaceous perennials from Indochina, South East Asia, the Pacific Islands and northern Australia. They have broad, veined leaves, and small, brightly colored flowers which emerge from large bracts. The flowers range in color from white to pink, orange and shades of violet. The flower spikes last for several weeks. Curcumas die down in winter and re-emerge in spring, much like bulbs do.
Fairchild Tropical Botanic Garden, Miami FL
dhal curry with added fresh coriander cooked in the pressure cooker. curry now boxed and in the freezer to eat as and when
pressure cooker dhal curry recipe (adapted for extra quantity) www.youtube.com/watch?v=X1PLIckQebs
notes
pork stock flic.kr/p/2o7WMHZ with added water
liquid also from tinned crushed tomatoes, ginger paste, tomato paste, coconut milk and extra virgin olive oil (now i use rapeseed oil, much better result)
plenty of diced onion
(i forgot to dry roast the whole spices at the start. they could then have been milled in the nutribullet before being cooked in the extra virgin olive oil for a short time to achieve spicey aroma)
to begin whole spices (kashmiri chillies, coriander seeds, cumin seeds, cloves, cardamon) were cooked in the hot extra virgin olive oil a short time 'til aromatic (now i use rapeseed oil, much better result)
next added (each added ingredient stirred and heated)
diced onion
ginger paste (made from fresh ginger blitzed in the nutribullet)
crushed tomatoes
tomato paste
coconut milk
stock and extra water
finally presoaked dhal
the powdered spices (chilli powder, tumeric, cumin, garam masala) were added and stirred just before the lid was placed on the top for the pressure cooking to begin
the finely chopped fresh coriander was added at the end of the cooking before being boxed for the freezer
i season with salt just before serving (i don't cook with the salt in the curry, just personal preference)
The secret to making great curry
www.theguardian.com/lifeandstyle/2014/oct/31/how-to-make-...
6 Common Cooking Mistakes While Preparing Chicken Curry
Tips To Make It Perfect
www.ndtv.com/food/6-common-cooking-mistakes-while-prepari...
How to Cook Spices for Chicken Curry | Indian Food
www.youtube.com/watch?v=FV6Elm3gdRA
Varieties of Dahl Curry
food.ndtv.com/lists/10-best-dal-recipes-how-to-cook-it-to...
now i use rapeseed oil, not olive oil, much better result
ps i'm not recommending any of these cookery adventures. they suit my taste. photographing to encourage myself to eat more healthily
www.flickr.com/groups/cooking_is_my_hobby/ helps to gather ideas and encourages me to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
Playing with old spoons and spices - paprika, cinnamon, peppercorns and turmeric
Still Life
Don't use this image on websites, blogs or other media without explicit permission.
© All rights reserved
dal
the photo hasn't turned out the way i wanted, but i had some troubles with the light.
i can't be too perfectionist with the pictures of this series: as i'm photographing my soon-to-be dinner, i don't have much time for the setup and the elaboration
332/365
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6 Olive Oil
6. Adobo
6. Black eyed peas can
6. Butter Beans can
6. Cayenne
6. Curry Powder
6. Dober jar Trio
6. Doboer Colander
6. Doboer Marble jar
6. Doboer big black marble bowls
6. Doboer black marble bowls
6. Doboer shallow jar
6. Doboer small wine glasses
6. Doboer wooden bowls
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6. Doboer Decanter
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6. Doboer Marble cutting boards
6. Doboer Silver Vase
6. Doboer Table Utensils
6. Doboer box graters
6. Doboer corked pitcher
6. Doboer large wine glasses
6. Doboer minimalist pitchers
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6. Doboer monochrome teacups
6. Doboer ribbed jars
6. Doboer rolling pin
6. Doboer spouted pitchers
6. Doboer stacked plates
6. Lentils can
6. Oregano
6. Pigeon peas can
6. Sofrito
6. Thyme leaves
6. Tumeric
6. Vegetable Oil
6. chicken soup can
6. corn can
6. string beans can
6. sweet peas can
6. vegetable beef soup can
6. vegetable soup can
6.Sazon Box
Elm. Carissa Kitchen Decor: Pendant Lights
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dust bunny . chili days . slow cooker
dust bunny . desert dreams cacti . style e . shade 2
dust bunny . paradise plants . pineapple plant
dust bunny . smoothie time . blender
tumeric, a popular spice in India. Tumeric gives an intense yellow colour to curries and rice, and is used as a dye for Buddhist robes. It is closely related to ginger root. This photo taken on a terracotta tile in my sun porch.
The Flickr Lounge: Weekend Theme: Photographer's choice.
Smile on Saturday: 12/12/2020: Spices and condiments
from the whole foods raw bar. The nori roll contained brazilian nut paste with different seasonings which include tumeric wrapped with advocado, cucumbers, carrots, jicama, and red pepper which was served on a bed of salad greens. A must try if you are thinking about raw foods.
1. It's Ready,, 2. Part I /Red Lentils, 3. The Ingredients4. Not available
One of my favorite Soups or Stews Spicy Red Lentil with a Crusty PortuegeseRoll
Spicy Red Lentil Chili
1 cup red lentils
4 cups + 2 TBSp water ( who are they kidding just dump the water in forget the 2 TBsp)
2 Tbs butter
1/2 cup onion, diced small
1 stalk celery, diced small
2 Tbsp garlic, chopped ( how about a couple of big cloves)
1 medium tomato, cored and diced. ( 16 oz can diced tomatoes)
2 cups vegetable broth ( some chicken base to suit)
1 Tbsp Tabasco sauce ( depends on how hot you want it)
1/8 tsp tumeric (don't have any)
1/8 tsp cumin ( I have learned not to be too liberal with cumin)
1/8 tsp cayenne pepper
1 tsp sea salt ( The salt doctor says salt is salt ) I don't use when I add chicken base
1/2 tsp black pepper ( I like fresh ground)
1/8 tsp chili powder
1/4 cup finely diced green pepper
1. Bring lentils to a boil with 2 cups of water. Turn off heat, remove half and puree half.
put back in pot.
2. Melt butter in another pan, add onions and sweat 2 minutes. Add celery and garlic and sweat 5 more minutes. add tomatoes, cook 5 minutes. ( No sweat, I add the peppers too.)
3. Add vegetable broth, 2 cups of water and seasonings. Simmer until lentils are cooked. I probably simmer at least an hour.
4. Here is where the 2 tablespoons of water comes in. I skip this step. Combine
2 Tbsp water and 2 Tbsp cornstarch to make a slurry. Add slurry and stir 30 seconds while stew thickens. Turn off heat and add green peppers.
5. Serve with dollop of sour cream.
Nutrition info: each cup contains 170 calories
27 g carbs, 6 g fiber, 4 g fat, 10 mg cholesterol and 1010 mg sodium.
Plus the sour cream dollop for good measure.
Created with fd's Flickr Toys.
Red Peppercorns
Oregano
Chili
Turmeric
Chili Salt
Peppers
Onion
Garlic
Don't use this image on websites, blogs or other media without explicit permission.
© All rights reserved
Don't use this image on websites, blogs or other media without explicit permission.
© All rights reserved
Hahnemühle Platinum rag. Added: vinegar, Tumeric, soapy water. 5 hours in the garden (sun and shadow)
20190510_5830_7D2-100 "Sugar and Spice and All Things Nice"
Trying out some shots for next Monday's (13/05) Macro Monday challenge: "A Spoonful"
Three measuring spoons with raw sugar (back), paprika and tumeric.
They came from Andromeda to steal Earth's spices. Only one woman can prevent all of Earth's foods from tasting bland. Watch this exciting new series as soon as I can sell the plot idea to a streaming service.
Folkloric
- Bark is reported to be vomitive and aphrodisiac.
- Decoction of bark used for catarrh.
- Tender fruit used as emollient.
- Decoction of bark regarded as a specific in febrile catarrh.
- Gum is astringent; used for bowel complaints. In children, gum with milk, given as cooling laxative. Also used for urine incontinence in children.
- Gum used as styptic, given in diarrhea, dysentery, and menorrhagia.
- In Liberia, Infusion of bark used as mouthwash.
- Infusion of leaves, onions, and a little tumeric, used for coughs.
- Young roots, shade-dried and powdered, is a chief ingredient in aphrodisiac medicines.
- Tap-root of young plant used for gonorrhea and dysentery.
- Bark in diuretic; in sufficient quantities, produces vomiting.
- In Cambodia, bark used for fevers and diarrhea. Also, as a cure for inebriation, used to bring about perspiration and vomiting.
- Malays used the bark for asthma and colds in children.
- In India, roots used for gonorrhea, dysuria, fevers. Decoction of bark used for chronic dysentery, diarrhea, ascites, and anasarca. Tender leaves also used for gonorrhea.
- In Java, bark mixed with areca nuts, nutmegs, and sugar candy, used as diuretic and for treatment of bladder stones. Infusion of leaves used for cough, hoarseness, intestinal catarrh, and urethritis. Leaves also used for cleaning hair.
- In the Cameroons, bark, which has tannin, is pounded and macerated in cold water and applied to swollen fingers.
- In French Guiana, decoction of flowers used for constipation.
- In Mexico, used for boils, insect bites, mange; used as anti-inflammatory; bark and leaf decoctions used as poultices. Bark decoction taken internally as emetic, diuretic and antispasmodic.
- Bark used for liver and spleen conditions, abdominal complaints, flatulence, constipation.
- Leaves used as emollient. Decoction of flowers is laxative.
- In Nigerian folk medicine, used for treatment of diabetes and infections. Leaves used as alterative and laxative, and as infusion for colic in man and in livestock. Seed oil used in rheumatism. Also, leaves used as curative dressings on sores and to maturate tumors.
- Compressed fresh leaves used for dizziness; decoction of boiled roots used to treat edema; gum eaten to relieve stomach upset; tender shoot decoction used as contraceptive; leaf infusion taken orally for cough and sore throat. (34)
- In India and Malaya, used for bowel complaints.
- In the Ivory Coast, mucilage obtained by boiling used to remove foreign bodies from the eye. Also, bark sap given to sterile women to promote conception.
- In West Africa, used for diarrhea and gonorrhea.
source: stuart xchange
My son and I went to this Temple, Khandobachi Jejuri, the day after a major festival...everything was covered in Tumeric....
Lingun with tumeric coming from the linga shrine for Lord Shiva at the Brihadeeswarar Temple, Thanjavur, Tamil Nadu, India.
Also known as dhal curry with moringa leaves.. cooking in progress.. just to capture the beautiful green leaves ! Main ingredients include lentils, potatoes, tomatoes, moringa leaves, curry leaves, cumin seeds, mustard seed, shallots, fresh tumeric, fresh green chilies and optional dried red chilil. Dried red chili can change the soup from bright yellow to deeper yellow
Also known as dhal curry with moringa leaves.. Main ingredients include lentils, potatoes, tomatoes, moringa leaves, curry leaves, cumin seeds, mustard seed, shallots, fresh tumeric, fresh green chilies and optional dried red chilil. Dried red chili can change the soup from bright yellow to deeper yellow
A bowl of warming porridge for this morning's breakfast ... tumeric & maple syrup gives it the golden colour, I then topped it with plum and pistachios .... mmm!
Setting this still life up was a joy and the exotic aromas of the different spices wafting through the studio was intoxicating.
P is for Pickles
I don't really like pickles, but Linda put up a photo of some Lime Pickle, which reminded me I hadn't had any for a while, so I went and bought a jar ... and some mini poppadoms to dip in.
I'll be making a curry tomorrow, but those bowls of pickle and poppadoms won't last until then :))
Powdered tumeric makes great yellow clouds!