1.Dry roast the poppy seeds on a tava (griddle) for 3 to 4 minutes.
2.Grind coarsely in a mixer and keep aside.
3.Heat the oil in a pan, add the red chillies, turmeric powder, ground poppy seeds and green chillies and saute for 1 minute.
4.Add the potatoes and salt and toss well.
5.Serve hot.
Mix all ingredients together and store in a glass jar.
Note: Cayenne pepper, although optional, will speed the turmeric through the blood stream by relaxing blood vessels down to capillaries, allowing more turmeric to get to the infections faster.
To make the tea (single serving): Bring water to boil, pour water over spices and steep for 10 minutes. Strain through a fine mesh sieve; add sweetener and milk.
mix 1/2 teaspoon of turmeric powder.
Forr blue, mix 1
ext add in the turmeric powder, chilli powder, coriander powder, cumin powder and salt and
Boil a liter of water.
Rinse the small tea pot with about 1/4 cup of the boiling water and discard.
Add the tea leaves and add 1/4 cup boiling water.
Swirl the pot to wash and rinse the leaves, and then carefully discard the water.
Add the orange flower blossoms, mint leaves and the sugar.
Fill the pot with 1/2 liter (about 2 cups) boiling water.
Leave combined tea mixture to steep for five minutes.
Gently stir the tea, pour into small tea glasses and serve.
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.
an.
now add chilli powder,turmeric powder,garam masala,chat masala and
In a small pan bring water and basil leaves to boil.
Lower the heat and allow to brew for 3-4 minutes.
Now add the tea leaves or tea bags and sugar to your taste and bring to a boil.
Turn off the heat and strain the tea into cups and add milk as per your taste.
rown.
Stir in the turmeric powder.
Saute all the spices
put onions - brown lightly, add turmeric powder and salt.
Add vegetables
ut in the onion, chili powder, curry leaves and coriander.
inger,salt,Kashmiri Red chilli powder(or Cayenne) night before or
owl mix chili powder,coriander powder,ginger powder and fennel powder, add water and
s gone.
Add asafoetida powder and continue to stir-fry
pan, add the turmeric, red chilli powder, cumin and coriander and
add garlic, garam masala powder, red chili powder, coriander powder, turmeric powder, and salt. Cook
dd red chilli powder, coriander powder, turmeric powder, garam masala powder, amchur powder cook for 2
Soak bamboo skewers in water for 2 hours.
Pierce meat strips onto bamboo skewers. Combine turmeric powder w/350 ml of the coconut milk & marinate for at least 60 min (or longer for more flavor).
Grill satays & use the remaining 50 ml of coconut milk & turmeric mixture to baste during grilling. Serve w/heated satay sauce.
NOTE: I've entered this recipe as an appy w/1 skewer per person. As an entree to serve 2 persons, I'd increase the amt of meat to get 10 skewers to marinate & keep all other ingredients the same.
one.
Add turmeric powder, pepper powder and red chilli powder.
Mix well
Deep fry the potatoes till 1/4th done.
Peel and keep them aside.
Heat oil in a pan.
Add cumin and onion and fry till brown.
Add the ginger-garlic paste and fry for 2-3 minutes.
add the turmeric powder, chili powder and coriander powder and cook for 5 mins.
stir in the chopped tomatoes.
Cook till the oil separates from the masala then add the curd.
Add the potatoes, salt and cook till potatoes are done.
Remove.
Sprinkle garam masala powder on top and cover.
Leave for 5 minutes.
Serve.