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Organic Spices
Turmeric, Ginger, Garlic, Pepper, Fenugreek, Cardamom, Cinnamon, Cumin, Chili, Nutmeg, Coriander, Mustard, Tamarind, Vanilla, Sesame
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Organic Processed Foods
Banana, Coconut, Guava, Mango, Papaya, Tomato, Onion, Honey, Arrowroot, Niger, Maize, Peanut, Rice, Castor, Red gram, Black gram, Sorghum, Cashew
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Organic Herbs
Aloe Vera, Amla, Neem, Basil, Bacopa, Licorice, Chebula, Asparagus, Ashwagandha, Stevia, Coleus, Senna
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Turmeric Recipes :
If you arrived here via a search engine, don't miss the full article on Organic Turmeric which includes history, storage, usage, and cooking tips. Turmeric is a popular spice in mid-Eastern and Asian dishes. Along with added flavour, it gives a golden yellow colour to your recipe.
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Now that you are here to find out the delicacies by the addition of a pinch of turmeric into your preparation; we will offer you 2 different delicacies very month.....and feed your loved ones a new dish very week and feel them loving you more each week !!!!
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Cooking Instructions :
Turmeric Cooking Tips Golden turmeric spice : It is the root of the turmeric plant botanically known as Curcuma longa, that is used as a spice, usually in a dried form. Turmeric should not be confused with and substituted for saffron, because not only does it have a very strong flavor, it also turns foods a golden yellow color. It is a pungent spice and favorite in Middle East and Asian food preparations and spice blends such as curry.
- Turmeric is extremely pungent, and actually gets stronger when cooked. A little goes a long way, so use it sparingly when experimenting.
- Avoid touching your clothing when working with turmeric. It is a powerful yellow dye.
- Although a pinch of turmeric may be used as a substitute for saffron to achieve that golden yellow color, the flavor does not compare in the least.
- Substitute 1 teaspoon dry mustard for 1 teaspoon of turmeric.
- The color of turmeric can vary widely from deep yellow-orange to bright yellow. This is simply due to different varieties.
- Turmeric is an important ingredient in curry mixes, chutney, and mustard pickles. It also goes well with chicken, duck, turkey, vegetables, rice, and salad dressing.
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| Creamy Lentil Soup With Caramelized Onion (Dal Shorva) |
| Ingredients |
- 1-1/2 cups red lentils
- 4 cups chicken broth or water
- 1/2 teaspoon ground turmeric
- 1 (1-inch) piece ginger root, peeled and chopped
- 2 tomatoes, chopped
- 1 cup milk
- 1-1/2 teaspoons salt, or to taste
- 1/4 cup unsalted butter
- 1 yellow onion, finely shredded
- 1 teaspoon cumin seeds
- Fresh-ground black pepper, to taste
- 1/4 cup chopped fresh cilantro, optional
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| Instructions |
Pick over the lentils, removing any stones or misshapen or discolored lentils. Rinse thoroughly and place in a nonreactive deep pot. Add the chicken broth or water, turmeric, ginger-and tomatoes bring to a boil. Reduce the heat and simmer, uncovered, 25 minutes until the lentils are soft.
Remove from the heat and, working in batches, puree in a food processor fitted with the metal blade or blender until smooth. Return the soup to the pot, stir in the milk and salt and heat until piping hot. Simmer gently over low heat while you finish the recipe.
In a skillet over high heat, melt the butter. Add the onions and cumin and cook, stirring occasionally, 5 minutes until the onions are brown.
To serve, ladle the soup into warmed bowls and sprinkle generously with black pepper. Divide the onion mixture among the bowls, sprinkle with cilantro, if desired, and serve at once. |
| Yield: 6 servings |
Per serving :
- 263 calories
- 31 percent calories from fat
- 13 grams protein
- 33 grams carbohydrates
- 8 grams total fiber
- 9 grams total fat
- 26 milligrams cholesterol
- 623 milligrams sodium
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| Curried Acorn Squash |
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Ingredients |
- 2 1/2 pounds acorn squas
- 1 medium red onion, chopped
- 1 1/2 tablespoons corn or safflower oil
- 1 teaspoon black mustard seeds
- 1 1/2 teaspoon minced garlic
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander seeds
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1 tablespoon packed light brown sugar
- 2 cups water
- 3 tablespoons unsweetened dessicated coconut
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| Instructions |
Peel and seed squash and cut into 1-1/2 inch pieces. Heat a 4 quart heavy kettle over moderately low heat until hot. Cook onion in oil, stirring, until just softened. Add mustard seeds and cook over moderate heat, stirring, until they begin to pop, about 20 seconds.
Add garlic, cumin, coriander seeds, turmeric, salt, and brown sugar and cook, stirring, 30 seconds. Add squash, stirring to coat with seasoning, and add water.
Boil mixture over moderately high heat, stirring frequently, 10 minutes. Add coconut and salt to taste and cook, stirring, until squash is just tender and liquid is evaporated, about 5 minutes.
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Yield: 4 servings |
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