Bring water to a boil, then add powdered herbs. Simmer for 10 minutes.
Strain tea into a mug, add maple syrup and lemon, stirring to combine. Drink warm.
Bring vinegar, sugar, turmeric and mustard seed to a boil. Pour over chopped vegetables.
Keeps indefinitely in refrigerator. To freeze, double recipe if you want larger amount.
Freeze in amount to use at one meal.
Add all ingredients except red pepper and turmeric.
Cook down 1/2, then add cornstarch, dissolved in vinegar and the red pepper and turmeric.
Bottle and seal.
In blender, add all ingredients.
inute Stir in curry powder, turmeric, cayenne and cinnamon, then add
Cut into pieces as necessary for your juicer.
Drink immediately for greatest benefit.
Sprinkle gelatine over water; heat over low heat or in microwave oven until water is hot and gelatine is dissolved.
Add drink mix and sweetener to hot gelatin mixture; stir until dissolved.
Pour into mold or dish; refrigerate until firm.
Dissolve cornstarch in cold water.
Add orange juice concentrate and orange drink mix.
Cook over low heat until slightly thickened.
Use as a glaze on poultry or pork.
br>Add bone broth and turmeric to the skillet and reduce
owl, mix chicken, salt, pepper, turmeric, cayenne (if using cayenne), cumin
Heat canola oil in a wok over medium heat. Cook and stir cumin and mustard seeds in the hot oil until they begin to dance, 1 to 2 minutes. Add coriander, turmeric, and cayenne pepper; cook about 1 minute.
Stir cabbage, potatoes, ginger-garlic paste, and salt into spice mixture; stir to coat. Pour enough water into wok to steam vegetables; cover and cook, stirring occasionally and adding more water as needed, until potatoes and cabbage are very tender, about 45 minutes. Remove from heat; sprinkle vegetables with cilantro.
Heat oil in a pan over medium heat. Fry onion, serrano peppers, garlic, ginger, cinnamon bark, curry leaves, and cloves until onions are lightly browned, 3 to 5 minutes. Add dried fish, chili powder, curry powder, and turmeric. toss until evenly combined.
Mix mangoes into the pan. Add water and cook until mangoes soften, 10 to 15 minutes. Add coconut milk and season with salt. Simmer 5 to 10 minutes more until flavors are well combined.
inutes) before proceeding with the recipe.
Melt butter in a
Mix and heat (simmer, don't boil).
Recipe makes approximately 2 gallons.
Can be stored in the refrigerator for up to 2 weeks. Best when served hot.
his easy to cook Indian recipe, you are welcome to sign
Combine cucumbers and salt and let stand 1 hour.
Drain overnight.
Next day, grind together celery, peppers and onions. Make syrup of vinegar and sugar.
Bring to boil.
Add ginger and turmeric, then add all ground vegetables.
Bring to boiling point, stirring occasionally, but do not boil.
Pack into sterilized jars.
Place sliced cucumbers and garlic in a glass bowl. In a medium saucepan, combine water, mustard seed, celery seed and turmeric. Bring to boiling. Add onion and carrots; cook 2 minutes. Add vinegar; bring just to boiling. Remove from heat; stir in Equal. Pour over cucumbers and garlic. Cool. Cover and chill at least 24 hours before serving. Store in refrigerator for up to 2 weeks.
In an 8-quart Dutch oven, cook the chicken wings and sausages until browned on all sides and cooked through, about 25 minutes. Remove to a large bowl.
Remove all but 2 or 3 tablespoons of the drippings in the Dutch oven and cook the onions, red pepper and zucchini until tender, about 5 minutes.
Add tomatoes with liquid, water, orzo, salt, oregano, paprika, turmeric, pepper sauce and browned wings and sausage.
Reduce heat to low; simmer, uncovered, stirring occasionally until orzo is tender and liquid is absorbed, about 10 minutes.
omato paste, ground red pepper, turmeric, cinnamon, and cloves, and bring
Heat oil in a skillet over medium heat; add cumin and caraway seeds until they begin to pop and oil bubbles, 1 to 2 minutes. Cook and stir onion and garlic in the hot oil until onion is soft and translucent, 5 to 10 minutes.
Stir cauliflower and potato into onion mixture to coat with oil. Add chili powder, turmeric, and salt; stir to coat vegetables.
Cover skillet and cook vegetables over medium-low heat, stirring occasionally, until cauliflower and potatoes are softened, about 20 minutes. Sprinkle with cilantro.