Type what you have

Ingredients

• ✓ turmeric
• butter
• white sugar
• egg
• all-purpose flour
• allspice

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Beat butter in a large bowl with an electric mixer until creamy; beat in sugar until light and fluffy. Beat in egg yolk.
3. 3 Whisk flour, allspice, and turmeric together in a bowl until well combined; sift into butter mixture and stir until dough is combined. Press dough into a 9-inch square baking dish.
4. 4 Beat egg white in a small bowl; brush over dough.
5. 5 Bake in the preheated oven until cake feels firm when lightly pressed in center, 30 to 45 minutes. Cut into squares while cake is still hot; cool in the baking dish.

By Jenna Arden

Ingredients

• ✓ turmeric
• banana
• banana
• white sugar
• salt
• tapioca starch
• vanilla extract
• coconut oil
• coconut milk
• white sugar
• water
• tapioca starch
• sesame seed

Instructions

1. 1 Combine mashed bananas, sliced bananas, 1/4 cup sugar, and salt in a bowl. Let stand for 5 minutes. Add 1 1/2 cup tapioca starch, turmeric, and vanilla extract; mix thoroughly.
2. 2 Grease a 9-inch steaming insert with coconut oil. Line the bottom with parchment paper. Grease parchment paper with remaining 1 teaspoon coconut oil. Pour banana batter into the insert.
3. 3 Pour 2 cups water into a multi-functional pressure cooker (such as Instant Pot®). Place the trivet inside. Place the steaming insert on the trivet. Close and lock the lid. Select Steam function. Set timer for 20 minutes.
4. 4 Unlock and remove lid. Transfer cake carefully to a cooling rack or cutting board. Let cool until firm, at least 1 hour. Run a knife around the sides of the steaming insert to loosen cake; slide onto a serving dish.
5. 5 Combine coconut milk and 1/4 cup sugar in a small saucepan; bring to a simmer. Mix water and 1 tablespoon tapioca starch together in a small bowl; add to the simmering coconut milk. Continue simmering, whisking constantly, until bubbly and thick, about 5 minutes. Remove from heat.
6. 6 Cook and stir sesame seeds in a dry skillet over low heat until lightly toasted and fragrant, about 5 minutes. Keep stirring to ensure they don't burn.
7. 7 Slice cake and serve 1 to 2 tablespoons coconut sauce over each slice. Sprinkle toasted sesame seeds on top.

By Allrecipes Member

Ingredients

• ✓ turmeric
• all-purpose flour
• crystallized ginger
• orange zest
• baking powder
• five-spice powder
• salt
• applesauce
• black tea
• egg
• white sugar
• white sugar
• sunflower oil

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan and line it with parchment paper.
2. 2 Mix flour, ginger, baking powder, orange zest, baking powder, five-spice, and salt together.
3. 3 Mix applesauce and tea together in a separate bowl.
4. 4 Beat eggs with 1/2 cup plus 2 tablespoons sugar in a large bowl with an electric mixer until very fluffy and light. Pour in oil gradually and beat on medium speed until combined. Alternate adding the flour and applesauce mixtures, mixing just until combined. Pour batter into the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
6. 6 Remove from the oven and let cool for 30 minutes. Place a wire rack over the cake pan and flip to release cake onto the rack. Let cool completely, at least 45 minutes.
7. 7 Cut parchment paper into any shapes you like to act as stencils. Brush lightly with water and stick them over the surface of the cake. Gently sprinkle turmeric around the shapes. Carefully lift up stencils.

By Jiji Wanderlust

Ingredients

• ✓ turmeric
• semolina flour
• all-purpose flour
• baking powder
• white sugar
• milk
• vegetable oil
• pine nut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round baking pan.
2. 2 In a small bowl, mix semolina, flour, turmeric and baking powder. Set aside.
3. 3 In a large bowl, stir milk and sugar until sugar is dissolved. Add flour mixture and oil and beat with an electric beater at medium speed for 5 minutes. This step is essential, do not use any shortcuts.
4. 4 Pour into a prepared 9-inch round pan. Sprinkle top with pine nuts.
5. 5 Bake in the preheated oven until wooden pick inserted in center comes out dry, 25 to 35 minutes.

By Lara

Ingredients

• ✓ turmeric
• coconut milk
• coconut cream
• ginger
• turmeric root
• coconut oil
• vanilla bean
• cinnamon stick
• cardamom pod
• black peppercorn
• honey
• ginger
• cayenne pepper

Instructions

1. 1 Mix coconut milk, coconut cream, sliced ginger, fresh turmeric, coconut oil, and split vanilla bean in a bowl. Set aside.
2. 2 Place cinnamon stick, cardamom pods, and peppercorns in a mortar. Grind with a pestle until the cinnamon stick is in pieces and the cardamom pods have opened. Make sure to lightly smash the seeds. Crush the peppercorns slightly.
3. 3 Add cinnamon mixture to a saucepan over medium-low heat. Stir lightly to help release the natural oils in the spices. Remove from heat.
4. 4 Pour the coconut milk mixture into the saucepan; make sure it doesn't get too hot. Add honey. Mix well and let sit at room temperature for about 15 minutes. Refrigerate until the mixture is cool but the coconut oil is still liquid, about 10 minutes.
5. 5 Remove and discard the sliced ginger and cardamom pods from the mixture. Remove the vanilla bean. Scrape the pod for the paste and add it to the milk. Discard the vanilla bean pod. Blend the mixture with an immersion blender until smooth.
6. 6 Pour coconut milk mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add the fresh grated ginger in the last 5 minutes of churning. Transfer to an airtight container and freeze until firm, about 4 hours.
7. 7 Serve with a dusting of ground turmeric and ground cayenne.

By Buckwheat Queen

Ingredients

• ✓ turmeric
• water
• all-purpose flour
• sugar
• salt
• oil
• jackfruit
• milk
• chocolate
• sugar

Instructions

1. 1 Mix water, flour, 1 teaspoon sugar, turmeric, and salt together in a bowl into a thick batter.
2. 2 Heat oil in a large saucepan or fryer. Dip jackfruit into the batter and deep-fry until golden brown, 2 to 4 minutes.
3. 3 Bring milk to a boil in a small pot; boil for 2 minutes. Add chocolate; stir until melted and smooth. Add 1 tablespoon sugar; stir until dissolved, about 1 minute. Simmer chocolate sauce over low heat, about 5 minutes.
4. 4 Place fried jackfruit on a serving plate. Pour chocolate sauce on top.

By Shuk22

Ingredients

• ✓ turmeric
• butter
• sugar
• vanilla extract
• kosher salt
• egg white
• flour
• lime zest
• matcha powder
• lemon zest
• coarse sugar

Instructions

1. 1 Stir together butter, sugar, vanilla, and salt in a large bowl. Mix with an electric mixer at low speed until ingredients start to combine, about 30 seconds. Continue beating at medium speed until mixture is fluffy, light in color, and clings to sides of the bowl. Scrape down sides of bowl.
2. 2 Add egg white and mix until well incorporated. Add flour and continue mixing at low speed until most of the flour is incorporated, about 30 seconds. Increase speed to medium until dough comes together.
3. 3 Divide dough into 2 bowls. Mix lime zest and matcha powder into 1 dough portion for the green dough, and lemon zest and turmeric to other dough portion for yellow dough.
4. 4 Gather dough portions into individual balls and wrap in plastic wrap. Chill until easy to handle, about 1 hour.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
6. 6 Divide each dough portion into 16 pieces. Roll each piece into a 5-inch rope. Twist a green and yellow rope together, then coil into a spiral, tucking ends under and pressing to seal. Transfer to the prepared baking sheet. Repeat rolling, twisting, and spiraling with remaining dough. Arrange cookies on the baking sheet, spacing them about 1 inch apart. Sprinkle cookies with sparkling sugar.
7. 7 Bake until cookies are lightly browned around the edges, about 10 minutes. Cool on the baking sheets 5 minutes. Transfer to a wire rack to cool completely. Store in an airtight container up to 3 days at room temperature or freeze up to 3 months.

By Irvin Lin

Ingredients

• ✓ turmeric
• tahini
• water
• anise seed
• white sugar
• all-purpose flour
• baking powder
• anise seed
• vegetable oil
• butter
• pine nut

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan with tahini.
2. 2 Combine boiling water and anise seeds in a glass measuring cup; steep, about 5 minutes. Strain into a bowl; discard anise seeds. Stir sugar into anise-flavored water until dissolved.
3. 3 Whisk flour, turmeric, baking powder, and anise seed powder together in a bowl; make a well in the center. Add oil and butter to the well; stir in sweetened anise-flavored water until batter is the consistency of thick yogurt.
4. 4 Pour batter into the prepared baking pan; score top into diamond shapes using the tip of a knife. Place 1 pine nut in center of each diamond.
5. 5 Bake in the preheated oven until top is lightly browned, about 30 minutes.

By LauraF

Ingredients

• ✓ turmeric
• cumin
• coriander
• red pepper flakes
• mustard seed
• ginger

Instructions

1. 1 In a blender or food processor, combine cumin, coriander, turmeric, red pepper flakes, mustard seed, and ginger. Process to a fine powder. Store in an airtight container.

By Curry

Ingredients

• ✓ turmeric
• cayenne pepper
• salt
• wild pacific salmon
• oil
• cornstarch

Instructions

1. 1 Combine cayenne, turmeric, and salt in a bowl; add salmon and toss to coat. Set aside for 15 minutes.
2. 2 Heat oil in a skillet over medium-high heat. While oil is heating, sprinkle cornstarch over salmon; toss to coat.
3. 3 Add salmon to the skillet; cook until golden brown, about 1 minute per side.

By Tarama

Ingredients

• ✓ turmeric
• onion
• garlic
• ginger
• tomato
• cumin
• garam masala
• curry paste
• red pepper flake

Instructions

1. 1 Place onions and garlic into a large saucepan, add water to cover. Place over high heat and bring to a boil, reduce heat to medium-low, cover, and simmer for 45 minutes. Add the ginger, and continue simmering for 5 more minutes.
2. 2 Puree the onion in a food processor or blender in batches until smooth. Place a large saucepan over medium-high heat, pour in the diced tomatoes, and season with turmeric, cumin, garam masala, curry paste, and red pepper flakes. Bring to a simmer, then pour in the onion puree. Simmer for 45 minutes.

By Mary Beth

Ingredients

• ✓ turmeric
• turmeric root
• ginger root
• honey
• almond milk
• cinnamon

Instructions

1. 1 Gather all ingredients.
2. 2 Combine turmeric root, ginger root, and honey together in a bowl, crushing the turmeric and ginger as much as possible.
3. 3 Heat almond milk in a saucepan over medium-low heat. Once small bubbles begin to form around the edges, reduce heat to low.
4. 4 Transfer about 2 tablespoon milk to turmeric mixture to allow mixture to soften and honey to melt into a paste-like mixture.
5. 5 Mix the turmeric paste into milk in the saucepan; raise temperature to medium-low and cook, stirring continuously, until fully combined. Blend with an immersion blender for a smooth texture.
6. 6 Pour turmeric tea into a mug and top with ground turmeric and cinnamon.
7. 7 Enjoy!

By Buckwheat Queen

Ingredients

• ✓ turmeric
• coriander seed
• cumin seed
• cardamom seed
• black peppercorn
• fennel seed
• mustard seed
• clove
• red chile pepper

Instructions

1. 1 Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat. Toast until fragrant, about 2 minutes.
2. 2 Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder. Spoon in the turmeric, and process to combine. Use immediately, or store in a sealed jar for up to 1 month.

By Michelle

Ingredients

• ✓ turmeric
• tomato
• cumin
• salt
• water
• vegetable oil
• whitefish
• mustard seed
• cumin seed
• black cumin seed
• fennel seed
• fenugreek seed

Instructions

1. 1 Bring the tomatoes, cumin, turmeric, salt, and water to a boil in a four quart saucepan; reduce heat to medium and maintain a simmer.
2. 2 Heat the oil in a skillet over medium-high heat; cook the fish in the oiled skillet until golden brown, 2 to 3 minutes per side. Transfer the fish to the saucepan.
3. 3 Heat a separate skillet over medium heat, and toast the mustard seeds, cumin seeds, black cumin seeds, fennel seeds, and fenugreek seeds until fragrant, just a few seconds. Stir the spices into the saucepan. Simmer until the flavors integrate, about 10 minutes more. Serve hot.

By Rina H

Ingredients

• ✓ turmeric
• canola oil
• jalapeno pepper
• ginger
• garlic
• greek yogurt
• chili powder
• coriander
• cumin
• garam masala
• salt
• cilantro

Instructions

1. 1 Heat canola oil in a small skillet over medium heat. Cook and stir jalapeno peppers, ginger, and garlic in the hot oil until the garlic is soft and the oil is fragrant, about 5 minutes.
2. 2 Stir yogurt, chili powder, turmeric, coriander, cumin, garam masala, and salt together in a Dutch oven; warm gently over low heat. Fold oil mixture into the yogurt mixture, remove from heat, and top with cilantro.

By Sarah Gilmore de Ruiter

Ingredients

• ✓ turmeric
• olive oil
• onion
• ginger-garlic paste
• tomato
• cayenne pepper
• curry powder
• garam masala
• cumin
• chicken breast
• potato
• cilantro

Instructions

1. 1 Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes. Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes. Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes.
2. 2 Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes. Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot.

By tanj

Ingredients

• ✓ turmeric
• butter
• onion
• water
• chicken bouillon
• pea
• carrot
• rice

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add onion; cook and stir until golden, about 5 minutes. Add water, turmeric, and bouillon cube; stir well to combine. Add peas and carrots. Bring to a boil; stir in rice. Reduce heat and cook, covered, until rice is tender and liquid has been absorbed, about 15 minutes.

By Nevine A Abaza

Ingredients

• ✓ turmeric
• cardamom
• black pepper
• ground ginger
• clove
• allspice
• milk
• honey
• vanilla extract

Instructions

1. 1 Whisk together turmeric, cardamom, black pepper, ginger, cloves, and allspice in a small bowl; set aside.
2. 2 Heat milk in a small saucepan over medium heat until heated through, 3 to 4 minutes; stir honey and vanilla into milk until completely dissolved.
3. 3 Whisk 1 teaspoon turmeric mixture into milk mixture; reduce heat to medium-low and simmer until flavors blend, 2 to 3 minutes. Pour mixture through a strainer.

By kaymende

Ingredients

• ✓ turmeric
• moong dal
• olive oil
• cumin seed
• kale
• chili powder
• salt
• water

Instructions

1. 1 Soak moong dal in water for 30 minutes. Drain.
2. 2 Heat oil in a large pan over medium-low heat. Add turmeric and cumin seeds; cook until seeds start crackling. Add kale and soaked dal, followed by chili powder and salt. Pour in 1/4 cup water; bring to a boil. Reduce heat back to medium-low and cover the pan. Cook, mixing every 5 minutes, until desired tenderness is reached, 10 to 20 minutes total.

By VegFoodlover

Ingredients

• ✓ turmeric
• red onion
• yellow onion
• egg
• chili powder
• salt
• white pepper
• vegetable oil

Instructions

1. 1 Dice red and yellow onions into 3 different sizes.
2. 2 Combine eggs, onions, chili powder, turmeric, rock salt, and pepper in a large bowl; mix until well combined.
3. 3 Heat oil in a large nonstick skillet over medium-high heat until shimmering. Pour in egg mixture, making sure it's evenly distributed in the skillet. Lower heat to medium, cover, and cook for 1 minute. Cut omelette into 8 pieces and continue to cook until egg starts to brown around the edges and appears to have set. Carefully flip with a spatula and cook for 2 more minutes.

By My Recipe To Share

Ingredients

• ✓ turmeric
• egg
• onion
• olive oil
• cayenne
• black pepper
• salt
• cilantro

Instructions

1. 1 Heat olive oil in a nonstick frying pan over medium heat; add onions and cook and stir until translucent, about 3 minutes.
2. 2 Pour in beaten eggs. Sprinkle in cayenne, turmeric, pepper, and salt. Keep moving the omelet to avoid burning. Once the edges of the omelet are light brown, flip the omelet over, and cook until fully set, at least 5 minutes, continually moving it in the pan. Flip again, sprinkle with cilantro, and serve warm.

By Angel

Ingredients

• ✓ turmeric
• chicken wing
• vegetable oil
• soy sauce
• green onion
• garlic
• curry powder
• black pepper

Instructions

1. 1 Combine chicken wings, vegetable oil, soy sauce, green onion, garlic, curry powder, turmeric, and pepper in a resealable plastic bag. Squeeze out any excess air, seal the bag, and refrigerate for at least 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Spread chicken wings into a large baking dish.
4. 4 Bake in the preheated oven until wings are browned, about 25 minutes.

By Musher

Ingredients

• ✓ turmeric
• potato
• olive oil
• cumin seed
• curry powder
• sea salt
• black pepper
• cilantro

Instructions

1. 1 Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
2. 2 Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

By Chef Brian Aragon

Ingredients

• ✓ turmeric
• vegetable oil
• mustard seed
• cauliflower
• baking potato
• salt
• white sugar
• cayenne pepper

Instructions

1. 1 Heat oil in a large, deep skillet over medium-high heat. Saute mustard seeds in hot oil until popping and toasted, 10 to 15 seconds.
2. 2 Stir cauliflower, potato, salt, and turmeric into oil until coated completely; cover the skillet with a lid, reduce heat to medium, and cook, stirring every few minutes, until cauliflower and potato are tender, 15 to 20 minutes. Season with sugar and cayenne pepper and cook until flavors develop, about 2 minutes more.

By Ursula Voges

Ingredients

• ✓ turmeric
• green banana
• chickpea flour
• rice flour
• chili powder
• baking soda
• salt
• water
• oil

Instructions

1. 1 Peel bananas and cut into thin slices. Soak in a bowl of salted water for 5 to 10 minutes.
2. 2 Meanwhile, mix chickpea flour, rice flour, turmeric, chili powder, salt, and baking soda in a bowl. Add enough water to moisten the mixture; the batter should be neither too thick nor too runny in consistency. Keep stirring the batter to prevent lumps.
3. 3 Heat a generous amount of oil in a frying pan over medium-high heat.
4. 4 Drain banana slices and pat dry with paper towels. Dip in batter and place in the hot oil. Fry in batches until golden brown, 2 to 3 minutes per side.

By Allrecipes Member

Ingredients

• ✓ turmeric
• milk
• water
• ginger
• honey
• ghee
• cinnamon
• black pepper

Instructions

1. 1 Combine milk, water, ginger, honey, ghee, turmeric, cinnamon, and black pepper in a small saucepan. Whisk over medium heat until boiling, 5 to 10 minutes.
2. 2 Remove the pot from heat. Strain out fresh ginger and serve immediately.

By Storm

Ingredients

• ✓ turmeric
• water
• black pepper
• water
• almond milk
• coconut oil
• ginger
• cinnamon
• honey

Instructions

1. 1 To make the turmeric paste: Combine 1/2 cup water, turmeric, and pepper in a small saucepan over low heat. Cook, stirring constantly, until thickened, 7 to 9 minutes. Stir in 1 teaspoon water and continue cooking until thickened into a paste, 7 to 9 minutes. Allow to cool completely, 15 to 20 minutes. Store turmeric paste in an airtight glass jar in the refrigerator.
2. 2 To make turmeric milk: Whisk almond milk, 1 teaspoon of the homemade turmeric paste, coconut oil, ginger, and cinnamon in a saucepan. Place over low heat until hot, about 5 minutes. Remove from heat; stir in honey. Strain milk mixture into 2 mugs.

By Sharken

Ingredients

• ✓ turmeric
• vegetable oil
• onion
• salt
• cayenne pepper
• cumin
• potato
• tomato

Instructions

1. 1 Heat oil in a medium skillet. Add onion; cook until lightly browned. Stir in salt, cayenne pepper, turmeric and cumin.
2. 2 Add potatoes; cook 10 minutes, stirring occasionally. Add tomatoes, cover pan, and cook until potatoes are soft, about 10 minutes more.

By CHRISTYJ

Ingredients

• ✓ turmeric
• white fish
• salt
• coconut
• kashmiri chile
• garlic
• coriander seed
• peppercorn
• kokum

Instructions

1. 1 Season fish pieces with salt.
2. 2 Grind coconut, red chiles, garlic, coriander, and peppercorns together with a morter and pestle until a fine paste forms.
3. 3 Combine paste and turmeric powder in a pot and bring to a boil; add fish. Lower temperature to medium and cook until fish flakes easily with a fork, about 15 minutes. Add kokum and mix well.

By Louella

Ingredients

• ✓ turmeric
• cauliflower
• vegetable oil
• onion
• tomato
• garlic powder
• garam masala
• salt
• lettuce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Cut off most of the cauliflower's stem and place the whole head in a baking dish.
2. 2 Heat two tablespoons of oil and turmeric together in a small frying pan. Brush the cauliflower head with the oil and turmeric mixture.
3. 3 Bake the cauliflower for 30 minutes.
4. 4 While the cauliflower is cooking heat two tablespoons of oil in a frying pan, mix in the minced onions and saute until the are a medium brown color. Add the pureed tomatoes, garlic powder, garam masala and salt. Let this mixture simmer for 10 minutes.
5. 5 Arrange lettuce leaves on a serving plate. Place the cauliflower on top of the lettuce. Pour the tomato curry over the cauliflower. Serve hot.

By Hetal