6 useful recipes with turmeric

Delicious and healthy recipes with the addition superpryanosti: beetroot soup, latte, chicken legs with yogurt, rice with green peas, pumpkin with yogurt and drink with ginger and lemon.

Recipe № 1. Beet soup

Ingredients:

• 2 tablespoons of sunflower oil;
• 4 small onions, peeled and sliced;
• 3 celery stalks, cut;
• 1 teaspoon ground cumin;
• 1/4 teaspoon ground cinnamon;
• 2 large beets, peeled and diced;
• 2 red apples, peeled and diced;
• 1/2 teaspoon turmeric;
• 4 cups vegetable broth;
• 2 cups of water;
• salt and pepper to taste.

Preparation. Preheat a frying pan vegetable oil, add to the onion and celery and cook onion until soft (about several minutes). Then add the cumin and cinnamon, stir well and cook over medium heat until fragrant. Be careful, because too much fire can lead to the fact that the spices just burn up.

Then add the beets, apples and turmeric, cook a few more minutes and remove the pan from the heat. Then add to the mixture of vegetable broth, soup water and bring to boil. Then reduce the heat and let the soup simmer for 30-35 minutes until cooked beets. At the end add salt and pepper to taste.

When the soup is ready, use a blender to make it into a purée. Before serving, again put it on a small fire to warm up in the dish, you can add a little lemon juice or a few tablespoons of yogurt without flavorings.

Recipe № 2. Latte with turmeric

Ingredients:

• 1/2 teaspoon ground turmeric;
• 1/2 teaspoon of honey;
• a pinch of cayenne pepper;
• ginger root length of 2.5 cm, peeled and grated;
• 240 ml of milk.

Preparation. Mix turmeric, pepper, ginger and honey in a small teapot, pour the warm milk and leave to infuse just a few minutes. Strain and enjoy a drink! If it is too badly to taste, you can add a little more honey, and quite a bit of butter.

Recipe № 3. Chicken drumsticks marinated in yogurt supplemented with turmeric

Ingredients:

• 1 cup yogurt;
• 1/2 cup sour cream;
• 4 cloves of garlic, crushed;
• 2 tablespoons of lemon juice;
• 1 teaspoon salt;
• 1/2 teaspoon black pepper;
• 1/2 teaspoon cayenne pepper;
• 1 tablespoon paprika;
• 1 teaspoon cumin;
• 1 teaspoon turmeric;
• 1 teaspoon coriander;
• 1/8 teaspoon ground cloves;
• 2 kg of chicken legs or thighs (about 8 pieces).

Preparation. Put the legs in a deep bowl, which is convenient to marinate. In a separate bowl, combine the yogurt, sour cream, garlic and spices and pour the mixture over the chicken legs. Cover or cling film and place in refrigerator to marinate at least 2 hours (maximum - 24 hours).

Preheat oven to 200-220 degrees and bake for 20-25 minutes. While chicken legs cooked in the oven, be careful that they do not burn, and periodically turn over. Also, these chicken legs can be cooked on the grill.

Recipe № 4. Indian rice with green peas

Ingredients:

• 1 ½ cups basmati rice;
• 3 water glass;
• 2 tablespoons butter or olive oil;
• 1 ½ teaspoon salt;
• 1 ½ teaspoon ground turmeric;
• 2 cloves of garlic, crushed;
• 1/2 cup frozen peas.

Preparation. Rinse rice and place it in a pan in which you are going to cook, and add all the ingredients, except for peas. Bring to a boil, reduce heat and simmer until tender. The cooking time will depend on what kind of rice you use. If this is Basmati, then it will be about 20 minutes, brown rice is cooked longer - 40-45 minutes.

The cooked rice, add the thawed peas, cover and let stand for about 10 more minutes. Before serving you can add some fresh chopped cilantro.

Recipe № 5. Drink turmeric, ginger and lemon juice

Ingredients:

• 1/4 teaspoon ground turmeric;
• 1/4 teaspoon ground ginger;
• lemon juice.

Preparation. This quantity of ingredients calculated to 1 cup, however, boil 1 cup of water and add the turmeric and ginger. Then let cool and strain at the end add the lemon juice to taste. If you like sweet, you can add a little honey.

Recipe № 6. Baked pumpkin with yoghurt and turmeric

Ingredients:

• 1 large pumpkin, peeled and cut into pieces;
• 1 large red onion, sliced;
• 1 tablespoon salt;
• 1/2 teaspoon ground cumin;
• 1/2 teaspoon ground coriander;
• 1/4 teaspoon ground turmeric;
• 1/4 teaspoon ground cardamom;
• 1 cinnamon stick;
• 1 hot pepper, cut in half and purified from the seeds;
• 1 cup of vegetable broth;
• 1 cup yogurt without flavorings;
• 1-2 tbsp chopped coriander;
• 1 tablespoon lightly toasted pumpkin seeds.

Preparation. Preheat oven to 220 degrees. Grease the pan with vegetable oil and place it on the vegetables. Mix the spices together and add to the vegetable mixture, mix everything by hand. Top, add hot pepper and cinnamon stick, cover the pan with foil and bake until tender about 30-35 minutes, that is, as long as the vegetables (especially pumpkin) are soft.

Then remove from the oven, remove the foil, All mix well and then send it in the oven for half an hour, or until the vegetables until slightly toasted, cover with a golden crust.

Before serving, remove the chili pepper and cinnamon stick, spread on a plate and season with yogurt, chopped cilantro, pumpkin seeds and a little lemon or lime juice.

Enjoy your meal!