A refreshing tea with enormous health benefits.
Turmeric is a very special spice with amazing medicinal properties, and is one that can be added to all sorts of dishes. Here we add it to Ginger and Mandarin to make an exciting tea for relaxing afternoons.
In order to increase turmeric absorption in the body, we add a little bit of fat to the tea, such as a a little of ghee or coconut oil. Alternatively, a little black pepper can be added as it contains piperine which aids the absorption of turmeric’s curcumin.
Be mindful when handling the turmeric as it stains easily – clothes, cutting boards, kitchen tops, fingers.
Similar recipes include Cumin, Coriander and Fennel Tea, Mint and Lemon Verbena Tea, and Cranberry Tea with Fennel, Cardamom and Coriander Seed.
Explore our other teas and chai drinks, and browse our turmeric recipes. All of our drinks are here. Or browse our easy Late Winter recipes.
Continue reading “Ginger Root and Turmeric Tea with Dried Mandarin Peel and Pomegranate Honey”
Have I mentioned how important yoghurt is in our kitchen? We use it a lot – from lassi drinks, to salad dressings, to yoghurt curries, chilled soups, to pachadi dishes like this one, to all sorts of Middle Eastern dishes. We drain it to make it thick, we pile it on our overnight oats for breakfast and we drizzle it over fruit salads.
This dish, Ginger and Coconut Pachadi, can be used as an Indian Chutney (ie as a little on the side to eat with the main dishes) or more like an Indian Yoghurt Salad.
Try these recipes too: Spinach Pachadi, Carrot Pachadi, Boohdhi Pachadi, and Cucumber Pachadi.
If you would like some more ginger in your life, try this tea, Pickled Ginger, and a Ginger and Garlic Soup.
Take some time to browse all of our Pachadi dishes, all Yoghurt dishes and all Ginger dishes. Or explore our Late Summer dishes.
Continue reading “Inji Thengai Thayir Pachadi | Ginger Coconut Yoghurt Salad or Chutney”
Who does not know the delights of pickled ginger these days? Ubiquitous with sushi, it is as common today as pickled beetroot. Come to think of it, much more common. In 1999, when I first made this, it was a different matter, and if you wanted pink pickled ginger, you made your own. Enjoy!
Are you looking for similar recipes? Try Carrot and Kombu Quick Pickle, Pickled Cumquats, and Pickled Jicama.
You might also like to browse our Ginger recipes and our Pickle recipes. Check out our easy Early Spring recipes as well.
There is also a information post on Ginger here. and one on Pickled Ginger here.
Continue reading “Pickled Ginger | King Dong”
Garlicky soup for you, and your partner.
This recipe is a bit famous in our household, a recipe that we have used over the years (since 1997), and laugh about the supposed garlickiness of it. But don’t skimp on the garlic. It is worth every clove. (Actually, because the garlic cooks out, you don’t taste it in the way you might expect.) This is a hearty soup, great for cold cold weather. Roughly chop the ingredients for a rustic farmhouse soup, or chop them finely for a more refined bowl.
Are you looking for similar soups? Try Red Lentil Soup with Feta, Du Puy Lentil Soup, and Turtle Bean Soup.
Browse our collection of Soup Recipes and our Red Lentil recipes. Find some inspiration in our Late Autumn collection of recipes.
Continue reading “Red Lentil Soup with Spices, Ginger and Garlic”
One of Elizabeth David’s no-fuss salads.
Sometimes we need simple food, and who better to consult than Elizabeth David? Her Chickpea Salad fits the bill.
In this recipe it is best to use chickpeas straight from the pan or slow cooker, to get the most out of the added flavourings. The warm chickpeas absorb the flavours more readily. But it can be made with tinned or frozen chickpeas – just heat them in hot water for a few minutes on the stove until warm.
You might also like to try Chickpeas with Ginger Root Salad, Green Salad with Chickpeas, Preserved Lemon and Feta, and Chickpea Tabouleh.
Browse other recipes by Elizabeth David, all of our Chickpea Salads, and our general Chickpea recipes too. All of our many Salads are here. Or be inspired by our Mid Autumn collection of recipes.
Continue reading “Simple Chickpea Salad | Salad de Pois Chiches”
A seasonal salad to make when young ginger is available.
Oh new ginger! So soft and sweet, without the strong ginger bite of its older sister. In this salad use only young ginger, without any fibres – it is gentle enough for this dish whereas the older ginger, brown in colour and more fibrous, will overwhelm the dish and be tough to eat. This is a recipe from Yamuna Devi’s Lord Krishna’s Kitchen.
You might also like to try a Simple Chickpea Salad, Creamy Pearl Hummus Salad, or Chickpea, Almond and Sesame Spread. You can always browse our complete chickpea collection here and also here. Explore the Salad recipes here and here or find inspiration in the Spring recipes here and here.
Try other recipes with Chaat Masala: Chickpea (Channa) Chaat, Kachumber Salad and Channa Chaat on Kovalam Beach. Also Watermelon Salad, Borlotti Bean Chaat, and Spicy Vegetable Sticks.
Continue reading “Chickpeas and Young Ginger Salad | Kabli Chana Adrak Kachamber”