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How to Use Turmeric in the Kitchen
Turmeric is a widely used spice in Indian cuisine, known for adding vibrant colour and rich flavour to dishes.
Beyond its culinary appeal, turmeric supports digestion and offers various health benefits.
This essential spice is a staple in daily cooking, whether in golden milk, curries, or vegetable dishes.
Additionally, turmeric possesses antimicrobial properties, helping combat bacteria both internally and externally.
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Recipes:
Turmeric-Carrot Halwa:
| Ingredients: |
| Fresh turmeric rhizome grated |
1 cup |
| Fresh carrot grated |
½ cup |
| Ghee |
¼ cup |
| Rock sugar powdered |
¾ cup |
| Cashew nut |
¼ cup |
| Milk cream fresh |
½ cup |
| Recipe: |
| Heat a heavy-bottomed pan and add ghee. |
| Roast the cashews for 1-2 minutes until golden, then remove and set aside. |
| In the same pan, add turmeric and grated carrot. |
| Saute until fully cooked, ensuring all moisture evaporates and the mixture becomes uniform. |
| Add sugar and milk cream, then cook for a few more minutes. |
| Continue cooking until all moisture evaporates. |
| Transfer to a serving bowl and garnish with roasted cashews. |
| Serve warm or chilled. |
| This nutritious sweet is perfect for winter and highly beneficial for individuals recovering from surgery or a major hospital stay, as it helps restore strength and nourishment. |
Turmeric-Herbs Brown Rice Pulao:
| Ingredients: |
| Turmeric fresh grated |
¼ cup |
| Ghee |
3 t.spoon |
| Brown rice |
1 cup |
| Green chilli chopped |
4-5 |
| Water |
3 cup |
| Salt |
As per taste |
| Mint leaves |
5-6 |
| Curry leaves |
8-10 |
| Fenugreek leaves |
¼ cup |
| Lemon juice |
1 t.spoon |
| Coriander leaves |
2 t.spoon |
| Mustard seeds |
¼ t.spoon |
| Cumin seeds |
¼ t.spoon |
| Sesame seeds |
½ t.spoon |
| Recipe: |
| Boil brown rice in an open pot until fully cooked, then strain the excess water. |
| Heat ghee in another pan over medium flame. |
| Add mustard seeds once they crackle, add cumin seeds, sesame seeds, turmeric, chopped green chilli and curry leaves. Saute for a minute. |
| Add the cooked rice and gently stir to mix everything evenly. |
| Finally, add fresh coriander leaves and lemon juice. |
| Serve hot with curry, and vegetables, or enjoy it as it is. |
| This low-calorie, nutrient-rich one-pot meal is ideal for both adults and children. Packed with wholesome ingredients, it's a healthy dish to include regularly in your diet. |
Turmeric-Ginger Pickle:
| Ingredients: |
| Turmeric sliced |
1 cup |
| Ginger sliced |
1 cup |
| Mango ginger sliced |
1 cup |
| Salt |
1½ t.spoon |
| Lemon juice |
3 t.spoon |
| Recipe: |
| Take a large bowl and mix all the ingredients thoroughly. |
| Transfer the mixture to an airtight jar and let it rest for 6-8 hours to allow the salt and flavours to blend. |
| Store in the refrigerator for long-term freshness. It stays good for 4-5 days at room temperature and remains fresh for 4-8 months when refrigerated. |
| This healthy side dish aids digestion and enhances appetite. |
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Herbs and Medicinal Plants
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