6 All-time Favorite Turmeric Recipes
A yellowish orange root, turmeric is known for its medicinal values. Additionally, no dish is complete without the use of turmeric in it. Below we list some of the all time favorite turmeric recipes which you can make at home.
6. Iced Turmeric Latte
You will need whisk milk, turmeric, palm sugar, lemon juice, ginger, salt and cardamom for this recipe. Pour this in a bowl until the sugar and salt dissolves. Keep it still for 5 minutes and pour through a sieve into a measuring cup. Fill a glass with ice and pour the mixture in it. Serve with lemon wedge.
5. Carrot, ginger and turmeric juice
Use some ice crush setting and add some orange, carrot, mango, coconut water, turmeric, ginger and half cup of ice in a blender. Mix it thoroughly and the turmeric smoothie is ready to be served.
4. Miso Turmeric Dressing
Add some rice vinegar, mirin, vegetable oil, carrot, miso, ginger, turmeric and sesame oil in a small bowl. This dressing can be made five days in advance and you can cover and chill the same, if needed.
3. Red Curry
Heat some oil in a saucepan and add shallot mixture and cook for 4 minutes. Add some curry paste and turmeric, cook for 3 minutes and add some tomatoes and stir for 5 minutes until these are ground firmly.
Add some coconut milk and vegetable and stir until these turn crisp. You can add some fish and cook until 5 minutes more. The delicious dish is all ready to be served.
2. Cough suppressant
You will need to whack some oregano and thyme with wooden spoon so that the oil gets released. Herbs, ginger, turmeric, peppercorns need to be heated in 8 cups of water until these become hot enough to touch. Let the mixture boil at low flame for 6 minutes. Add some garlic, honey, almond milk and citrus juice so that it becomes sweet enough to be taken. Divide the preparations in mugs and take as required.
1. Turmeric ginger chicken soup
Put some chicken, onions, garlic, ginger, bay leaves, turmeric, peppercorns, coriander seeds mixed with salt in a bowl. Pour in some cold water and bring it to boil. Put off the chicken in a plate and let it cool. Peel off the skin and chop off the meat and bones into bite size pieces. The bones and carcass are to be put to boil again and cooked until they remain one third.
Strain this stock in a saucepan and add some carrots. Cook until the carrots become tender. Separately cook some noodles in a large pot of boiling salted water. You can divide noodles among different bowls and add shredded chicken meat to this stock and cook until needed. Add salt for taste and top up the soup with scallions and drizzle with chili oil.