↓
 

The Recipe Exchange

Delicious Home Cooked Meals

The Recipe Exchange
KITCHEN & DINING
Bakeware Sets Cooking Utensils
Cutlery Sets Dinnerware Sets
Flatware Kitchen Linen Sets
Small Appliances Thermometers and Timers
Home Brewing and Wine Making
Amazon.Com




Join Amazon Channels Free Trial
  • Home
  • Cooking Tips
  • Special Deals & Coupons

Tag Archives: turmeric

Post navigation

← Older posts

Saag Paneer

The Recipe Exchange Posted on September 14, 2017 by The Recipe ExchangeJanuary 6, 2014

Ingredients

1 1/2 pounds fresh spinach or 2 10-oz packages frozen chopped spinach, thawed
2 tablespoons ghee or vegetable oil
8 oz paneer cheese (if you cannot find paneer, halloumi is a good substitute)
1 small onion, finely chopped
1 large garlic clove, finely chopped
1 teaspoon finely chopped fresh ginger
2 teaspoons spice mixture (see recipe below)
1/4 teaspoon turmeric
Kosher salt
1 1/2 cups buttermilk
1/2 cup heavy cream
1/8 teaspoon freshly ground nutmeg
Freshly ground black pepper

Directions

If you’re using fresh spinach remove the stems, and then rinse and dry the leaves thoroughly. Chop roughly and set aside. If you’re using frozen spinach, squeeze out as much of the moisture as possible and set aside.

Put the ghee or vegetable oil in a large sauté pan over medium-low heat. Cut the paneer into ½-inch cubes and add it to the pan. Cook, tossing frequently, until the cheese is lightly browned on all sides, 3 to 5 minutes. Remove the paneer with a slotted spoon and set aside.

Add the onion to the pan and sauté, stirring occasionally, until it begins to soften, about 5 minutes. Add the garlic, ginger, spice mixture, turmeric and a pinch of salt. Cook for 2 minutes, stirring frequently.

Turn the heat up to medium and add the spinach to the pan all at once. Cook, stirring frequently, until the spinach is wilted (or until the frozen spinach is warmed through), 3 to 5 minutes. Stir in the buttermilk and cream and simmer until thickened, another 3 to 5 minutes (add more buttermilk and/or cream if the mixture seems dry). Taste and add more salt if necessary, along with the nutmeg and some pepper. Stir in the paneer and serve.

Spice Mixture

Makes about 1/4 cup

2 tablespoons cumin seed
1 tablespoons coriander seed
2 teaspoons mustard seed
½ teaspoon red pepper flakes
1/8 teaspoon cardamom seeds
3 whole cloves

Using an electric coffee grinder or a mortar and pestle, grind the spices together as finely as possible. This spice mixture can be stored in an airtight container for a few weeks, but its potency will decrease over time.

Posted in Indian | Tagged buttermilk, cardamom, nutmeg, turmeric

Baked Honey Cilantro Turmeric Chicken

The Recipe Exchange Posted on February 4, 2017 by The Recipe ExchangeFebruary 4, 2017

Ingredients

1/3 cup honey
2 teaspoons turmeric
1 teaspoon ground cumin
1/2 teaspoon minced garlic
1 tablespoon finely chopped cilantro
7-8 large chicken drumsticks
salt to season

Directions

Preheat oven to 400 degrees F.

In a bowl whisk together the honey, turmeric, cumin, garlic and cilantro. Lay the chicken out on a foil lined baking sheet. Pat the chicken dry with paper towels. Then use a pastry brush to spread out the honey turmeric mixture over the whole chicken drumstick. Repeat until all chicken has been coated. Season with salt.

Bake in the oven for 40 minutes covered. Remove chicken and brush with any remaining mixture and place back in the oven uncovered for 10 minutes. (Cooking times may vary)

Posted in Chicken, Indian | Tagged cilantro, cumin, honey, turmeric

North African-spiced Vegetable Tagine

The Recipe Exchange Posted on November 3, 2016 by The Recipe ExchangeNovember 3, 2016

African-veg-1540255-x

Ingredients

2 tablespoons olive oil
1/2 teaspoon turmeric
3 teaspoons ground cumin
1 teaspoon paprika
1/4 cup finely chopped cilantro
1/2 cup finely chopped flat-leaf parsley
2 garlic cloves, minced
1 (14-ounce) can diced tomatoes, undrained
1 large fennel bulb, cut into 1/2-inch wedges
1 1/4 pounds Yukon Gold potatoes, peeled and cut into 6 wedges
2 cups chopped peeled turnips
4 carrots, cut in half lengthwise and then into 3-inch sticks
1 cup vegetable broth
1 cup frozen baby peas
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 tablespoons fresh lemon juice
Fresh cilantro sprigs

Directions

Heat oil in a large skillet over medium heat. Add turmeric, cumin, and paprika; cook, stirring, until the spices begin to foam.

Add cilantro, parsley, garlic, and tomatoes; cook, stirring until they’re well blended. Add fennel, potatoes, turnips, carrots, and broth. Then reduce heat to medium. Cover tightly and cook until the potatoes and carrots are tender (about 30 minutes).

Add peas and cook until they are thoroughly heated. Season the mixture with salt, pepper, and lemon juice.

Transfer the mixture to a tagine pot or platter. Garnish with cilantro sprigs.

Posted in Vegetables | Tagged cilantro, cumin, diced tomatoes, fennel, lemon juice, turmeric

North African Spiced Chicken

The Recipe Exchange Posted on November 3, 2016 by The Recipe ExchangeNovember 3, 2016

Ingredients

1 tablespoon ground cumin
1 tablespoon kosher salt
1 1⁄2 teaspoons ground cinnamon
1 1⁄2 teaspoons ground allspice
1 teaspoon fresh ground black pepper
1 teaspoon ground turmeric
1 pinch cayenne powder
4 boneless skinless chicken breasts
canola oil

Directions

Combine all the spices in a small bowl. Brush both sides of fish fillets or chicken breasts with oil.

Rub 1 side of the chicken breasts with the rub and grill, rub side down, until golden brown and a crust has formed, about 4 minutes.

Flip over and continue cooking for 3 to 5 minutes.

Posted in Chicken | Tagged allspice, cinnamon, cumin, kosher salt, turmeric

Post navigation

← Older posts

The Recipe Exchange

  • Appetizers
  • Asian
  • Beef
  • Beverages
  • Breads
  • Breakfast
  • Cajun
  • Chicken
  • Condiments
  • Desserts
  • Frittatas & Quiches
  • German
  • Grains
  • Greek
  • Indian
  • Irish
  • Italian
  • Lamb
  • Mexican
  • Pasta
  • Pork
  • Rice
  • Salads
  • Seafood
  • Soup
  • Stew
  • Vegetables
  • Wild Game
  • Turkey




New Recipes

  • Greek Turkey Burgers
  • Seafood Stuffing 2
  • Cloud Bread Recipe Gluten-free and Low Carb
  • Turkey Salad
  • Cantonese Style Lobster
  • Autumn Acorn Squash
  • Szechwan Shrimp
  • Pan-broiled Steak with Whiskey Sauce
  • Corned Beef and Cabbage in Guinness
  • Southern Fried Cabbage with Sausage


Top Recipes

  • Herbed Apple Jelly
  • Chardonnay Mushrooms
  • Spiced Orange Jelly
  • Philly Cheese Ball
  • Old-fashioned Brown Sugar Fudge with Pecans
  • Cinnamon Honey Wings
  • Zucchini Cheesy Bread
  • Queso Fundido
  • Cloud Bread Recipe Gluten-free and Low Carb
  • Glazed Corn Beef


Recipe Sites

  • BBQ Grilling Recipes
  • Cookies For Christmas
  • CrockPot Cooking

Donate to help us out

Although I do not charge for the use of my recipe site, donations are always accepted.

The Recipe Exchange

  • Entries RSS
  • Comments RSS
  • Legal Information

©2018 - The Recipe Exchange
↑