Tag Archives: curry

Turmeric in My Spice Cupboard

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Raw Turmeric - member of the Rhizome Family
Raw Turmeric – member of the Rhizome Family

Turmeric, turmeric, turmeric (haldi or hadur)… all the rage now! Everyone wants to talk about turmeric. And why not, there have been loads of evidence-based research that turmeric contains curcumin (not cumin) believed to be a cancer-fighting component. And it is a powerful anti-inflammatory too, amongst others.

Ground Powdered Turmeric
Ground Powdered Turmeric

Turmeric has been used in Indian cooking for ages. It is a bright yellow spice, primarily used to add vibrant color to the curries and rice dishes it anoints. Turmeric is simply and commonly known as poor man’s saffron in lieu of its color.  As for the taste, turmeric has a slightly astringent and bitter taste that helps balance out the flavors in curries.

Turmeric in its raw form
Turmeric in its raw form

Turmeric comes from the rhizome family. In its raw unadulterated form looks nobly and almost bug like, and a tad bit leaner and less spicy that its cousin, the ginger root. They are several varieties of turmeric and they do vary slightly in appearance.  The fresh turmeric root, is ultimately boiled to tenderize it because its very tough, then dried and finely ground into the bright yellow powder that we are so familiar with.

powdered turmeric

The flesh of the turmeric root is a rather vibrant orange.  I would caution you when using this colorful root, if it does smear onto your clothes and fingers, it will be a while before it washes off.  Raw turmeric root pairs well with fresh ginger and limes in a pickle, although recipes vary from one family to another.

Limes ready to be pickled, anointed with ground turmeric. Fresh turmeric can be added at this stage too.
Limes ready to be pickled are anointed with ground turmeric. Fresh turmeric can be added at this stage too.

Here are a couple of recipes from For The Love of Ghee that have turmeric as an ingredient.  The taste of the turmeric changes depending on the cooking technique used to bring out its flavor.
In my chicken curry recipe, turmeric is layered among other spices and steamed to bring out a subtle flavor.  Where as, in the Moong Dhaar recipe, the turmeric is added directly to the hot oil to bring out a more intense flavor.  My Mum adds slices of the fresh turmeric root to lime pickle. These little orange discs taste a tad bit more pungent that the powdered form and leave a bit of a zing on the tongue when eaten.
Another popular recipe on For The Love of Ghee is Dhaar With Vegetables  – (Lentil and Vegetable Curry) and you are going to love the story about my Naanima on this post.


So there you have it, my first post for My Spice Cupboard!

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03/13/2026 06:40 am GMT

Masala Eggplant in Jersey City

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Conjuring up this dish brings back fond memories of living in a highrise apartment in Jersey City, right along the Hudson River. The whiff of the nigella seeds toasting in oil, reminds me of floating blocks of ice gliding across the river in front of me as I peered out of the large windows framing the Manhattan skyline.
Masala Eggplant Close up
Usually in the evening, with my pots simmering away in my awesome little kitchen – I’d sit near the window and gaze across the river into the city, waiting patiently for my husband to come home. Now, now, don’t get carried away with your imagination, it was not like an Indian movie…and I was surely not wearing a sari. Well not on that day anyway 😉 Continue reading →

Dhaar with Vegetables – (Lentil and Vegetable Curry)

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My Mums Recipe
As a child and well into the years after I got married, I absorbed as much as I could from my maternal grandmother regarding her cooking and recipes.  I  would gaze at her for hours, mesmerized by the effortless way she made ingredients come together.  She would make barfee – a sweet Indian confection similar to fudge, with a balanced sweetness complimented by the creaminess of the ghee – that held it together.  It was never overly sweet.  Her rotis were the best I’ve had and, as a matter of fact, many folk lucky enough to be in her realm would vouch for that too.  A hot ghee smeared roti, perfectly toasted on top to reveal a crispy layer against the pillowy softness of the bottom layer, begged to be eaten with her homemade mango jam.
 

IMG_0409

Dhaar with String Beans and Potatoes


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Beef Curry

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My Mum’s Recipe
beef curry
This is a long overdue recipe that has finally made it on For The Love of Ghee.  So, for those of you out there who wanted this recipe, here it its!
This basic beef curry is quite delicious, and yet again easy to make.  The prep time is definitely quick.  It does however need a significant amount of cooking time.  Therefore,  I would suggest making this on the weekend, obviously it being a little less mayhem than a weeknight.
Needless to say, it is rather delicious reheated the next day or saved for later in the week.  Frankly the curry tastes great, cold or warm, stuffed into a sandwich and served alongside a pickle and chips or eaten warm with a hot slice of toast or roti.
However, I would suggest eating the curry atop a pile of rice with a pickled condiment of choice, a dollop of yogurt and some crunchy side, perhaps pappad or if that’s not available, a small handful of potato chips.  Ummmm… Yummm.  I made beef curry today and this is exactly how I ate it!  I could go on but you get the gist of it.  I hope you’re able to make this recipe soon and please let me know how it fairs…
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Moongh Daar – Split Green Lentils Curry

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Moongh Dhar Curry is absolutely delicious eaten as a main course, especially on a blustery cold winter day.  Therefore, recently I have been making it pretty often .  This lentil curry can be eaten with rice or with warm rotis accompanied by a green chilli pickle called Raito.  This will probably the fastest curry you will ever make, perfect for a weeknight!  As long as you’ve made your rotis for the week you are set, I promise.  Out of roti’s for the week?   No problem, spread whole wheat toast (or toast of your choice) with ghee or butter, preferably ghee, then pile on the Moongh Daar and devour!  It’s purely addictive.  Try it out and taste it for yourself, you will not be disappointed 🙂

I guess I should explain a little about the bean itself.  First of all theres are countless ways of spelling so I chose to spell it ‘moongh’, although it’s mostly spelt ‘mung’.  It is a little dried green bean if used whole.  In this recipe I have used split mung beans with the skins removed.  If you prefer, by all means use them whole.  You may have to add a little more water during the cooking process.

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