View allAll Photos Tagged tumeric
This ceremony is called the mayya. It's when the bride does some stuff with paints and powders, we put a whole load of dough mixed with tumeric all over her body and face and she then ties things on our wrists and then stands in the paint. Hmmm...
The couple step onto sets of claypots called Saapatia that contain lentils (bounty of nature), silver (material wealth), crystallized sugar (sweetness and harmony) and tumeric (good health). They release these gifts by breaking the saapatia. Traditionally, the first one to break the saapatia rules the home.
You can guess who broke it first. :D
Waterfront Ballroom
Fairmont Waterfront
Vancouver, BC
This guy wanted to show me the twin statue when I was getting ready to leave the temple. He was super friendly, and we chatted for a bit. They all look angry and mean in this picture, but they were actually happy & friendly! I asked the daughter why she painted her face with Tumeric, and I thought she said because it was Friday, but Emma thought she said because she was getting married. Mystery!
Maftoul is a Middle Eastern couscous that differs from North African couscous because the beads are considerably larger and bulgar wheat is mixed in with the semolina flour. i LOVE North African couscous but this was my first time making this kind (an instant version by Ziyad) but i like it too - the flavor is different from what i'm used to and i like that i can taste the bulgar in it.
Recipe for the full meal:
Brown lentils cooked with cinnamon sticks. Save water and add additional water to cook the maftoul in.
Veggies - chopped white cabbage and sweet red pepper; after chopping i let them sit in a bowl together with a little bit of white vinegar while i prepared the spices. First i crushed three cloves of garlic and slightly browned it in olive oil. then i added to the oil a mix of spices i had put together - little powdered ginger, a good amount of cumin powder, some tumeric powder, 1 Goya Sazon (orange pack con culantro y achiote), fresh crushed fennel. i cooked the spice mixture, stirring constantly, just enough to let the scent start to rise, then added the vegetable/vinegar mix to the pan and stirred to mix it all up. i let the vegetables cook down, stirring frequently, and added a bit bit of honey to the mix to cut some of the vinegar flavor (i had spilled in a little more than intended).
when everything was done, i just layered it into my to go dishes.
This classic Eurasian dish is not easy to find. Most recipe books don't have it - but I found one in Ellice Handy's cookbook.
Fry ginger and onions till soft. To the pan, add lemon grass (2 stalks, white stem only), 1/2 inch galangal, tsp tumeric, 4 candlenuts which have been pounded together (or blended together). Fry till fragrant. Add some coconut milk. The fish is then poached in the coconut gravy. Add vinegar, sugar to taste. Top off with deep fried onions/garlic/chilli as desired.
Hillacres Pride chicken leg (baked w/tumeric, sumac, lime) and AT Buzby asparagus - ingredients from Headhouse Farmers' Market
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I painted a fantasy type of lady's slipper made up from memories so it is a combo of Showy Pink Lady's Slipper mostly with the long side petals from the pink Lady's Slipper.
Painted with left over recycled coffee,beet juice from a can of beets and tumeric. Had to add white and blue from gouache paints to finish it. On 9 x 12 watercolor paper.
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We had a choice between slicing cucumbers or pickling cucumbers for this week's share. My fridge is already overloaded with fresh veggies so I chose pickling cucumbers. I made a batch of bread and butter pickles as soon as I got home. I had a little taste this morning and it tastes like bread & butter pickles indeed...only better. :) Must look for ways to enjoy them.
Recipe available from smitten kitchen.
Made with hand-stretched noodles and an excellent tumeric ginger soup base, this is one yummy bowl of noodles.
Smells just like a holiday cookie but please don't eat! Makes a rich lather & fills your shower with holiday cheer.
Ingredients: Spring water, olive oil, palm kernal oil, coconut oil, castor oil, cocoa butter, avocado oil, sweet almond oil, certified organic hemp oil, jojoba oil, sodium hydroxide, orange valencia essential oil, clove leaf essential oil, allspice, organic tumeric, Hungarian paprika, orange peel, organic sugar cane.
seasoned chickpea flour + buttermilk batter is cooked then spread thin onto cookie sheets. once cooled i cut them into strips and roll them up. Afterwards, they are flavored by a vhagar (heat a few tbsps of oil really hot, add mustard seeds, seseme seeds, cumin seeds, corriander seeds, and dried chilies) doused over the top. Garnished with dried coconut shavings and cilantro.
Yellowish tint is from the tumeric in the batter.
Recipe from Wikipedia, search "khandvi".
Cooking "Kam Hiong" crayfish from scratch. Although the result is not as authentic as the version we feasted on during our Penang tour, my family is pretty happy with the taste :)
Anyway, they want me to add in more curry powder and blachan to this dish.
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.
This cinnamon bark was quite cool. You could eat it and it actually tasted much sweeter than the cinnamon sticks I'm used to in the U.S. (that are actually kind of bitter). I stole a few to crunch on later in the week.
Tenth instalment in the Food project series
To eat with chips and crackers, an excellent easy solution. A homemade hummus. A three minutes preparation. Blend together chick peas, lime juice, olive oil, curcuma, garlic and tahini (sesame paste).
Please comment
2 cups basmati rice
1 tbs mustard seeds
2 tbs sunflower oil
Pinch cardamon seeds
Few curry leaves (I didn't have any)
Knob of ginger
1 tsp cumin seeds
.5 tsp chili powder
1 tsp tumeric
1 fresh pineapple
1 banana (firm one)
1 can coconut milk
Make the rice in one saucepan
Mix the rest together another saucepan simmer till hot.
Ayam Percik
Ingredients
1½ kg whole chicken, cut into 4 pieces
1 tsp Baba chilli powder or 10 dried chilli
1½ big onion or 10 shallots
3 garlic
1 lemon grass , slice thinly (use the bottom part only, about 6-7 inches)
2 cm ginger or ½ tsp ginger powder
2 cm fresh tumeric or ½ tsp tumeric powder
2 cm galagal (blue ginger)
1 Tbsp meat curry powder
1 cup tamarind juice (2 Tbsp of tamarind mix with water, strain and discard seeds)
200 ml of thick coconut milk
½ cup water
1 Tbsp oil
salt to taste
Method :
(1) Grind chilli, onions, garlic, lemon grass, ginger, tumeric and galangal till fine
(2) Heat oil in a wok, then add in the ground ingredients. Cook until fragrant
(3) Add in the assam juice, curry powder , coconut milk and water. Mix well and add in the chicken pieces. Simmer till gravy is thick. Leave to marinate for a few hours
(4) Preheat oven to 200C (180C fan)
(5) Place chicken pieces on a tray. Pour some gravy over the chicken and bake for 45 minutes. Grill for a further 15minutes till chicken is golden and cooked
Project No. 53
Ok, so here's the recipe. Keep in mind, it's still in beta. I've changed it slightly from what I did, considering the improvements I think it could use.
Goatherder's Pie
2lb Ground Lamb
2 Medium Shallots
1/3 Cup of Cooking Oil
2 Tbs Ground Cumin
1&1/ tsp Salt
1 tsp Cayenne Pepper
1 Tbs Paprika
1 tsp Tumeric
2 Tbs Finely Chopped Garlic
(Note: The spices in italics above are from Vij's fantastic recipe for Spice Encrusted Lamb Popsicles. If you're going to use the full 2lbs of lamb, I'd recommend doubling it.)
2 Short Cans of Nibblets
6-8 Medium Carrots
5-6 Fairly Sizable Yams
Preheat oven to 350F. Chop up carrots pretty small and toss with corn, then spread on a baking sheet, give them a little pepper and roast until slightly browned. Do the same with the yams, but toss them lightly with oil first.
In the meantime...
Mix all the spices and oil together with the lamb. Chop the shallots roughly and toss in a frying pan on medium-high heat with a dash of cooking oil. Cook for one minute, then add lamb and toss around until cooked through. Once it's done, spread it out evenly in the bottom of a casserole dish. Layer the roasted carrot/corn mix on top. Mash the yams with a dash of butter and milk, then spread evenly across the top. Garnish with paprika, pepper and a dash of salt.
Cover the whole thing with tinfoil, toss it back in the oven for about ten minutes, then remove the covering and bake until the top of the yams begins to brown, or get stiff.
Take it out, let it stand for five minutes, then eat the heck out of it.
Let me know if you have any suggested improvements, as it's still definitely a work in progress. The yams will likely be cut with potatoes the next time, as they were a bit on the sweet side for this.
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Consumed By Design: Make.Eat.Live.
A year-long project aimed at exploring the visceral and conceptual experience of food, and where it intersects with design. Whether examining the relation of colour to taste, the joys of plating, the intricacies of wine label design and anything else foodie, I plan to eat and make my way through the year with gusto.
You can follow the project at the Consumed By Design website, or check out everything else I get up to here.
.... Hindu rituals are pretty elaborate, prior to the wedding they conduct a public drenching of the couple in each home seperately, where family members and friends take turn applying sandalwood paste tumeric oil and more till the look like walking monsters ;p
its pretty fun - just dont have a sister who keeps urging ppl to apply more ;p hehehe
Phew weddings are tiring but pretty fun and im missing the little kiddos and all the bullying I did of my brother.
Don't have photos of the wedding since I was the bridesmaid but have lots of shots of the pre wedding events ;p
See my photos on black www.fluidr.com/photos/visithra
My facebook page for V-Eyez Imagery
Red Mullet fish head cooked with curry powder, spices, coconut, and Tumeric gravey.
at Chilli Padi, Joo Chiat, Singapore.
Left to right- Rohan (Rohit's brother), Rohit holding Viren (our nephew) my cousin, me, Nina and my cousin Suchma. Rohit is covered in tumeric, flour and water mix as tradition (or weirdness) says that he'll look healthier on his wedding day. He cant wash for two days. Gross.
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
Copyright © 2010 David Pohl
HOP | House of Pingting Archives
Ginger Tumeric Bug Day #3 - Every other day the ginger bug needs to be fed another Tbl of ginger and sugar. Mine is already starting to bubble. #gingerbug #fermentation #glutenfree #dairyfree #vegan #vegetarian screwdecaf.cx/yatc.html
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PACKAGING for NUMBER 7 WELLNESS SHOT
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COPY (flavor changes for each one)
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