Indian Cuisine

Tumeric For Flavour, Colour and Health

Curcuma Longa, a rhizome and member of the ginger family, grows wild in the forests of Southeast Asia. It has been used for culinary, medicinal and ceremonial preparations for many thousands of years. The scientific community have recently tapped into its medicinal potential, revealing to the world this Ancient Indian Ayurvedic superfood, healing root and natural anti-biotic. Ayurveda, the holistic medical science originating in India, reveres Tumeric for its ability to calm the stomach, fight ear and sinus infections, anti-inflammatory effects for arthritis, … Continue Reading

Vegetarian cuisineFoods used in vegetarian cuisine

Food regarded as suitable for vegetarians typically includes:

Cereals/grains: maize, hempseed, corn, wheat, rice, barley, sorghum, millet, oats, rye, triticale, buckwheat, fonio, quinoa; derived products such as flour (dough, bread, pasta, baked goods).

Vegetables (fresh or pickled) and mushrooms (though some strict Indian vegetarians do not eat mushrooms); derived products such as vegetable fats and oils

Fruit (fresh or dried)

Legumes: beans (including soybeans and soy products such as tempeh, tofu, soy milk, and TVP), chickpeas, peas, lentils, peanuts)

Tree nuts and seeds

Spices and herbs

Other foods such as seaweed (however seaweed is considered inedible by some strict vegetarians for the … Continue Reading

Coconut Milk Chicken Rice – Slow cooker recipe?

I just got a slow cooker (yay!) and I’d like to try a recipe, but I’m not sure exactly how to put it together. I’d like it to contain the following ingredients, but I’m not sure if I have to put in all at once, or cook the rice first, or what.

Coconut Milk
Chicken Breast
Rice
Carrots, Potatoes, Celery, Mushrooms
Garlic, Onions
Tumeric, Cilantro seeds, Cumen

So something nice and flavourful and Indian.

All of it goes in at once.I brown the meat first though… just kind of … Continue Reading