CookWithTurmeric.com

Welcome to CookWithTurmeric.com from Ruma Neogy

Cooking is a passion and a therapy for me. My culinary journey began when I moved to USA as a graduate student and all of a sudden, had to depend on self cooking for sustenance. Perhaps being an engineer stimulated me to think of new ways to produce a great dish, one that is tasty, healthy but also time optimized to suit a busy lifestyle. This mantra has helped me to serve home cooked full Indian dinners to my family on weeknights, throw large parties with a lavish menu on weekends or prepare multiple delicacies in a short 30 minute TV show.

I like to think of myself as an experimenter and innovator in cuisine, trying out a design that makes sense and testing it out till a desired result is obtained. After many years of requests from friends and relatives, I have finally created this blog as a central collection of recipes and videos that may help others experience a faster learning curve while attempting dainty preparations and having fun in the process! Please join my Facebook page as well for keeping track of new posts.

Peach Chutney

Heat 2 table spoon of oil, add one table spoon mustard seed…add sliced peach (4 cups)…stir for one minute, add 1/4 tea spoon of turmeric and 2 cups of sugar and one cup water, when the water thickens turn off the stove. Let it cool down sprinkle red chilly pieces on top.

Mangsher (Meat) Chop

Calcutta Red Mishti Doi

Mishti Doi from Kolkata is an alltime favorite of Indians…and even folks visiting from abroad. Here is a secret to how you can awe your guests with eye-popping Bengali mishti doi (with red tinge) – and it would only take a 2 minutes to prepare!

Please leave a comment below if you liked the recipe…and please subscribe to my Youtube channel for many more such tips.

Oat Khichdi (Khichuri)

INGREDIENTS :

Moong Daal – 1 cup

Oats – 1.5 cup

Turmeric Powder – 1 tea spoon

Extra Virgin Olive Oil – 1 table spoon

Salt – 1 tea spoon

Broccoli chopped – 1 cup

PREPARATION :

Wash 1 cup moong daal very well so that the rinsed water becomes completely clear. Put it in a rice cooker and start cooking with the lid on for 10 minutes. Uncover and add 1.5 cups of oat and stir. Add salt and turmeric and stir again. Put the lid back and let the cooking continue in the rice cooker. After some time if water level becomes low, add 2 cups of hot water, stir it and cover. When the rice cooker turns off automatically, add chopped broccoli and mix it in the khichdi. Keep it covered in the rice cooker for 5 minutes. Add one table spoon extra virgin olive oil, stir and serve hot. This can be eaten alone or as a substitute for rice with any Indian curry to avoid high carb intake.

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10 Minute Thai Shrimp Red Curry

INGREDIENTS :

Peeled and divined fresh shrimp – one pound

Red Curry Paste – 4 OZ

Coconut milk – one and half cup

Frozen vegetable oriental stir fry – one pound

PREPARATION :

Heat 2 tablespoons of oil in a pan. Add shrimp and red curry paste together. Stir for 5 minutes in high heat. Add coconut milk and stir. When it starts boiling add frozen vegetable. Keep it boiling at high flame for another 5 minutes. Serve it hot with plain white or brown rice.

Ranga Aloor Puli Pithe – A sweet made out of Yams (sweet potatoes)

INGREDIENTS :

Canned Yams (cut yams or sweet potatoes in syrup) – 40 oz (2 lbs, 8 oz) Flour – two cups
Rice flour – half the amount of flour
Pancake mix – half the amount of rice flour
oil for frying
Sugar – 3 cups

PREPARATION :
Drain syrup from can….mix yam, flour, rice flour, pancake mix….make a dough….Mix dry coconut powder with sweetened condensed milk …make small balls…..make round or oval ballsout of the dough with the coconut ball in the middle….deep fry them in slow flame….Make sugar syrup with 4 cups of water and 3 cups of sugar…boil the syrup for 10 minutes…add the fried balls in the syrup…cover and turn of the stove…leave it there for some time till they become cold…then transfer each puli into small serving bowl because if you serve all in a large platter when people try to scoop them out some of the balls get broken..so it is safe to serve them in tiny cute bowls or plates

Cabbage saute with urad and toor daal

My party guests loved this dish….this is a south Indian dish called cabbage poriyal…but my version was a little different…in the hot oil I added whole red chili, one tea spoon mustard seed and one table spoon urad daal and one table spoon of sambar powder as I did not have curry leaves….added one cup soaked mixture of toor daal and urad daal..saute..add cabbage..stir…add dry coconut powder..then covered it and kept on medium heat for 20 minutes, stirred in between,,,DONE