Turmeric Protein Bar

Turmeric has always been a crucial food commodity of Indian households. Be it a small wound or any serious disease, we have always been provided “Turmeric Milk” for fast cure.

But, what if you are told about something which is more nutritious and tastier than the traditional turmeric milk, which will be relished by every age group, seems impossible right?

It is totally possible if you are having a turmeric protein bar.

A product that has 10 times more protein than turmeric milk, making it suitable for the fitness freaks as well.

Turmeric protein bar is 100% vegan, gluten-free, protein-rich, and having all the nutritious properties of turmeric. This bar can be consumed on a daily basis for a regular dose of turmeric and protein without any toxic effects on the body.

Ingredients

• Turmeric- 4-5 tbsp
• Pumpkin Seeds- 7 tbsp
• Cocoa Powder- 7 tbsp
• Honey- 7 tbsp
• Peanut Butter- 7 tbsp
• Peanut Protein Hydrolysate- 7 scoop
• Oats- 280 gm
• Almond Milk/ Normal Milk- 50 ml

Equipment

Weighing machine, spoons, bowls, scoop.

Recipe

• Take a small bowl and mix turmeric powder (5tbsp) in 50 ml almond milk.
• Add this mixture into a bowl containing oats (280 gm).

• Leave this for some minutes until oats soak milk and turn yellow.

• Now, add 7 tbsp cocoa powder (for taste), 7 tbsp peanut butter, 7 tbsp honey, 7tbsp grounded pumpkin seeds and peanut protein hydrolysate (7 scoops). Mix this to make our dry premix.

Peanut Protein Hydrolysate

• Finally add milk into this mixture to get a semi-solid consistency.

• Place this semi-solid paste in a rectangular mould and refrigerate for 1-2 hours.

• Take out the mould from refrigerator and cut the solid mass obtained into small bars using knife. We will be able to make seven turmeric protein bars from the above mentioned amount of ingredients.

Nutritional Profile for 1 Turmeric Protein Bar-

Turmeric Ginger Shots

Turmeric Ginger Shots, also known as Kadha (Hindi) and Kashyam (Tamil) is the best immunity-boosting drink one can consume. Curcumin the key compound in turmeric which has anti-inflammatory, antioxidant and disease-fighting qualities. But adding black pepper has shown to increase its absorption up to 2000%. The addition of other spices such as cinnamon, cloves, cumin seeds further enhances the overall anti-inflammatory properties of the drink.

Ingredients-

• Fresh turmeric with skin (4 small pieces)
• Fresh Ginger with skin (2 pieces)
• Carom leaves/ Carom seeds (Ajwain) (6-7 leaves)
• Jaggery- 4 tsp.
• Black Pepper- 1 tsp
• Cloves-1/2 tsp
• Green Cardamom- 1/2 tsp
• Cinnamon- 4 sticks
• Cumin seeds- 1 tsp

Recipe

1. Grate turmeric and ginger using a hand grater.


2. Chop carom leaves into small strips.

3. Take black pepper, cloves, green cardamom, cinnamon and cumin seeds into a blender and mix them until you get a coarse powder like consistency.
4. Take 5 cups of water in a pan and heat it, add grated ginger, turmeric and chopped carom leaves.
5. Add the grounded spices and then jaggery. Heat the mixture until it boils and the volume is reduced to 70%.
6. Strain the mixture on serving.
7. The Turmeric Ginger Shots are ready to serve.

(Content shared by Adhishree Sanadhya, Kartik Panchal, B.Tech, 3rd year (Food Technology), College of Dairy and Food Technology, Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan)

Kacchi haldi ki sabzi (Fresh turmeric root curry)

Kacchi haldi ki sabzi is a traditional dish of Rajasthan. It is often prepared during the winter when turmeric is found aplenty and easily available in the market. In this curry, turmeric is used as a vegetable rather than a spice, making it a rare preparation. The ‘golden spice’ is revered for its numerous health benefits and this vibrant yellow curry surely highlights its star ingredient – turmeric root.

Ingredients:

1. Fresh turmeric root – 250g
2. Tomato (medium sized) – 2
3. Ginger – 1 inch
4. Garlic – 4 cloves
5. Green chillies - 1
6. Onion (medium sized) - 2
7. Ghee – ¼ cup
8. Red chilli powder – 2 tsp
9. Garam masala powder – ½ tsp
10. Coriander powder – 1tbsp
11. Cumin seeds – 1teaspoon
12. Yogurt – 1 cup
13. Water – 4-5 tbsps (if needed)
14. Coriander leaves & spring onion – to garnish

Method of preparation:

• Wash and peel the skin of the turmeric roots.
• Grate the roots into thin slices.
• Prepare the following mixtures and keep them ready.
  1. Tomato paste: Blend tomato, garlic and ginger in a blender. Make a smooth paste and set aside.
  2. Onion paste: Grind onion into a smooth paste using a blender.
  3. Spiced yogurt: Pour in a cup of yoghurt in to a deep bowl. Mix red chilli powder, coriander powder and garam masala powder in to it. Whisk the mixture until no lumps remain.
• Heat ghee in a pan and fry the grated turmeric on medium heat till it turns golden brown.
• Drain the fried turmeric and transfer them in to a plate.
• Add cumin seeds in to the pan. Roast the cumin seeds using the remaining ghee until they begin to crackle. At this stage, add onion paste and saute till golden brown.
• Add tomato paste and saute for 2 mins.
• Add chopped green chillies and cook till the ghee is visible on the sides.
• Add the spiced yoghurt. Combine and stir for 3 – 4 mins.
• Cover and cook till ghee separates. Add water if needed.
• Add fried turmeric and salt and cook on medium heat for 7 – 8 mins or until a thick layer of ghee floats above. Garnish with coriander leaves and spring onions. Serve hot.

Method of preparation:

Turmeric, affectionately called as the ‘Kitchen Queen’, promotes digestion and is shown to have a wide spectrum of biological actions. Turmeric chutney is a relish that is healthy and wholesome.

Ingredients:

1. Fresh turmeric roots – 6 Nos.
2. Garlic – 4-5 cloves
3. Dry red chilli – 2 Nos.
4. Black cumin – ½ teaspoon
5. Oil – 1 teaspoon
6. Salt (as preferred)

Method of Preparation

1. Grind the fresh turmeric roots, garlic, dry red chilli, salt and black cumin in a blender or by the use of a pestle and mortar.
2. Heat oil in a pan and add the blended turmeric mixture.
3. Cook on medium flame until the excess water dries up.
4. Transfer the thick – dry mixture in to a bowl and serve with idlis, rotis or rice.

Patoli

Patoli is a traditional dish of the Konkan region made using the leaves of turmeric. The goodness, aroma and flavour of the turmeric leaves are imbibed on to rice placed inside.

Ingredients:

• Rice – 2 cups
• Turmeric leaves – 16
• Ghee (as preferred)
• Salt – a pinch
• For stuffing :
  1. Jaggery (grated) – 6 tablespoon
  2. Coconut scraped – 1 cup

Method of Preparation:

• Soak rice for 2 hours. Grind to thick paste using little water and salt.
• Roast coconut in a pan lightly. Add jaggery and cook for 5 – 7 mins. Set aside to cool.
• Fill the steamer with water and keep it ready.
• Apply a little ghee on the shiny side of a turmeric leaf. Spread a little batter on the leaf. Add a small spoonful of the stuffing on the centre and spread it evenly. Fold the leaf sidewise.
• Steam them in the steamer for 10 - 15 mins.
• Dribble a little ghee and serve hot.

Kachiya Moru (Buttermilk -Turmeric Curry)

It’s a simple yet delicious recipe from Kerala to aid digestion after a square meal or to cool down your body on a hot summer afternoon.

Ingredients:

1. Yoghurt- 2 cups
2. 1-1 ½ Cup water
3. Shallots finely sliced- 5 nos
4. 1 Teaspoon Mustard Seeds
5. ½ Teaspoon Fenugreek Seeds
6. ½ Teaspoon Cumin Seeds
7. ½ Teaspoon Turmeric Powder
8. 3 Garlic cloves- finely chopped
9. Ginger – finely chopped
10. Green Chilli- 2nos
11. 1 Sprig Curry leaves
12. Dry Red Chillies- 2 Nos
13. Salt to taste
14. 1 Tablespoon Coconut Oil

Method of Preparation:

• Add yoghurt into a bowl and whisk it by adding water to get a semi thick buttermilk.
• Heat the pan and pour one tablespoon coconut oil into it. Once the oil is hot, temper using mustard seeds, fenugreek seeds, cumin seeds, dry red chilli, and curry leaves.
• Add sliced onion, slit green chillies, finely chopped ginger and garlic and sauté until the onion becomes translucent.
• Reduce the flame and add turmeric powder and required quantity of salt.
• Slowly add the whisked buttermilk into the pan and steam it on a low flame without getting to a boil.
• Serve with rice

(Content shared by Spices Board)