Turmeric Oil

von Kimberly | Juni 25, 2024 | 30 TO 60 MINUTES, ADVANCED, ALL YEAR, GLUTEN-FREE, INDIAN, INTERNATIONAL, MICHELIN, OILS, SPICY, SWEET, UP TO 500, VEGAN

Turmeric Oil

JUMP TO RECIPE

JUMP TO VIDEO

June 25, 2024 by Kimberly

Add a splash of sunshine to your meals! Turmeric oil is your go-to for an instant flavor lift and a hint of earthy zest. Perfect for any dish!



50 MINUTES



ADVANCED



VEGAN



INT.



40 PER TSP



SPICY
SWEET



MICHELIN



OIL



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Turmeric oil isn’t just a kitchen staple – it’s a game changer. Infused with the vibrant, health-boosting properties of turmeric, this oil adds both nutrition and a burst of color to your culinary creations.

How to serve
Drizzle Turmeric Oil over your favorite salads, use it to sauté vegetables, or add a few drops to finish off your soups. It’s also fantastic for marinating proteins like chicken or fish, bringing a subtle, earthy depth to your dishes.

How to store
Store your Turmeric Oil in a cool, dark place to maintain its freshness. In a well-sealed bottle, it can last up to 1-2 weeks.

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

Turmeric Oil

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Kimberly
Total Time: 50 min
Yield: 250 ml / 1 cup 1x

Print Recipe

Description

RECOMMENDED EQUIPMENT

blender
medium-sized saucepan
whisk
a bowl which the medium saucepan fits into
2 medium-sized bowls
2 fine sieves
sealable container (oil bottle)
ice cubes
coffee filter

Ingredients

Units Scale

50 grams fresh turmeric
250 milliliters sunflower oil

Cook Mode Prevent your screen from going dark

Instructions

Wash the turmeric, roughly chop it and put it into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces of the turmeric left.
Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 101°-104°C (213°-219°F), and maintain this temperature for the next 15 to 20 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
Allow the oil to drip through for about 30 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.

Notes

The calorie information may vary depending on the product used, country and region.

Prep Time: 5 min
Passive Time: 30 min
Cook Time: 15 min

Naan Bread

von Kimberly | Feb. 24, 2024 | 60 TO 120 MINUTES, ALL YEAR, BREAD, EASY, EVERYDAY, FLUFFY, INDIAN, UP TO 500, VEGETARIAN

Naan Bread

JUMP TO RECIPE

JUMP TO VIDEO

February 24, 2024 by Kimberly

Discover the joy of homemade Naan Bread! Easy, fluffy, and delicious, it’s the perfect companion for any meal. Make it today and share the love!



80 MINUTES



EASY



VEGETARIAN



INDIAN



223 PER PORTION



FLUFFY



EVERYDAY



BREAD



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the delightful world of Indian cuisine with this easy Naan Bread recipe! Perfect for beginners and seasoned chefs alike, my homemade Naan is fluffy and irresistibly delicious. Whether you’re pairing it with your favorite indian butter chicken or enjoying it as a snack, this versatile bread is a must-try. Get ready to impress your family and friends with your baking skills and bring a piece of India right to your dinner table.

How to serve:
Serve your freshly baked Naan Bread alongside a variety of dishes to elevate your dining experience. It pairs wonderfully with curries, soups, and stews, absorbing all the flavors beautifully. For a modern twist, use it as a base for pizza or as a wrap for sandwiches. Don’t forget to brush it with garlic butter and sprinkle some cilantro on top for that extra burst of flavor.

How to store:
To keep your Naan Bread fresh, wrap it in aluminum foil or store it in an airtight container at room temperature for up to 2 days. For longer storage, freeze the Naan, ensuring it’s well-wrapped, for up to a month.

Hi, I'm Kimberly.

Kimberly the Zett Signature

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 4 PORTIONS

DOUGH

250g all-purpose flour (8.8 oz)
1 tsp baking powder
1/2 tsp salt
30g full-fat yogurt (1 oz)
125ml lukewarm water (1/2 cup)

}

ACTIVE: 10 min

PASSIVE: 60 min

PREPARATIONS

Recommended Equipment

medium-sized bowl
cling film
frying pan

Mix the all-purpose flour, salt and baking powder in a medium-sized bowl. Add the yogurt and water and mix with a spatula or spoon to form a rough dough. Transfer the dough to a clean work surface and knead by hand to form a smooth dough. Wrap in cling film and leave to rest at room temperature for an hour.

}

ACTIVE: 10 min

PASSIVE: –

COOKING

1. Unwrap the dough, divide it into four equal pieces on a floured surface and roll out each piece into a 20cm (8 inch) flatbread.

2. Use a hot pan without fat to fry each side of the flatbread for about two to three minutes. Bubbles will form on the top side, which will fry until golden brown when turned over.

NOTE: The calorie information may vary depending on the product used, country and region.

Spicy Butter Chicken

von Kimberly | Feb. 22, 2024 | 60 TO 120 MINUTES, AUTUMN, CHICKEN, COMFORT FOOD, CREAMY, DINNER, DINNER PARTY, EVERYDAY, INDIAN, INTERMEDIATE, OMNIVORE, RICE, SPICY, UP TO 750, WINTER

Spicy Butter Chicken

JUMP TO RECIPE

JUMP TO VIDEO

February 22, 2024 by Kimberly

Dive into the creamy delight of Spicy Butter Chicken with Coconut Cream! Perfect for those who love a rich, flavorful twist on a classic dish. Easy and satisfying!



75 MINUTES



INTERMEDIATE



OMNIVORE



INDIAN



715 PER PORTION



SPICY / CREAMY /
COMFORT FOOD



EVERYDAY



DINNER



AUTUMN / WINTER

INTRODUCTION

ABOUT THE RECIPE

Indulge in the rich flavors of my spicy Butter Chicken. This dish offers a perfect balance of creamy texture and fiery spices, bringing a delightful twist to traditional Indian cuisine. Ideal for dinner parties or a cozy night in, this easy-to-make recipe promises to impress with its deep flavors and comforting warmth.

How to serve:
Serve this luxurious spicy Butter Chicken with fragrant basmati rice or warm naan bread to soak up the creamy sauce. Garnish with fresh cilantro and a squeeze of lemon for an added zest. This dish is perfect for spice lovers and can be easily adjusted to suit any palate, making it a versatile addition to your culinary repertoire.

How to store:
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently, adding a splash of stock or coconut milk to retain the creamy texture. Avoid freezing as it may affect the sauce’s consistency.

Hi, I'm Kimberly.

Kimberly the Zett Signature

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 4 PORTIONS

CHICKEN & MARINADE

800g chicken breast (1.8 lbs)
60g full-fat yogurt (2 oz)
4 garlic cloves
1 tbsp garam masala
1 tsp cayenne pepper
1 tsp ginger powder
1 tsp cumin
1 tsp turmeric
1 tsp salt

SAUCE

300ml chicken broth (1 + 1/2 cup)
400ml canned coconut milk (1 + 3/4 cup)
100g tomato paste (3.5 oz)
1 white onion
4 garlic cloves
1 fresh chili pepper
2 tbsp butter
1 tbsp clarified butter
1 tbsp fresh ginger
1 tbsp fresh cilantro
1 tbsp garam masala
1 tsp cumin
1 tsp tumeric
salt & pepper to taste
lemon juice to taste

SIDES & TOPPING

200g basmati rice (7 oz)
4 naan bread slices
2 tsp fresh cilantro

}

ACTIVE: 15 min

PASSIVE: 30 min

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
2 medium sized bowls
rice cooker (or pot with lid)
large pan
medium sized pan

Peel all the garlic cloves.
In a medium sized bowl, prepare the marinade for the chicken. To do this, mix 60g (1/4 cup) yogurt, 1 tsp salt, 1 tsp ginger powder, 1 tsp turmeric, 1 tbsp garam masala, 1 tsp cumin, 1 tsp cayenne pepper and 4 of the minced garlic cloves together.
Roughly chop the chicken breast into bite-sized pieces and mix with the marinade. Place the bowl in the fridge for at least 30 minutes (overnight if you prefer) and let the meat marinate.
In the meantime, cut the white onion into small pieces and set aside.
Finely chop the remaining 4 cloves of garlic or put them through a garlic press later. Set aside.
Peel the fresh ginger and either grate finely or chop finely and set aside.
Finely chop the fresh chilli pepper and use all the seeds or just a few, depending on your preference. Set aside.
Pluck the coriander leaves from the stalks and chop finely. Set aside.
Wash the rice and cook in a rice cooker or pot with lid and keep warm.

}

ACTIVE: 15 min

PASSIVE: 15 min

COOKING

1. Heat a large frying pan over medium heat and add 1 tbsp clarified butter. Take the chicken pieces out of the fridge and place directly in the hot pan. Fry on both sides until crispy. The chicken should still be on the raw side on the inside at this point, as it will finish cooking in the sauce later and become so tender this way. Remove the chicken from the pan into a bowl and set aside.

2. Put the pan back on the stove, add 1 tsp of butter and fry the onion pieces over a medium heat until they are transparent and soft.

3. Now add 100ml chicken broth and deglaze. Simmer over a medium heat until a kind of cream has formed, about 5 minutes.

4. Now add 1 tbsp butter, 1 tbsp freshly chopped ginger, 1 tbsp garam masala, 1 tsp cumin, 1 tsp turmeric, the chopped chilli pepper and the 4 minced garlic cloves to the pan and fry for 30 seconds. Then add 100g (3.5 oz) tomato paste, mix everything together and fry again for 1-2 minutes. Reduce the temperature to low.

5. Now add 200ml chicken broth and 400ml coconut milk. Stir everything well and bring the sauce to a boil. Add the chicken and meat juice to the sauce in the pan and simmer until the sauce thickens and the fat from the butter appears dark on the surface in some places. Small lakes of butter will form, so to speak. This will take about 15 minutes.

6. Stir the butter chicken well and add another tablespoon of butter. Remove the pan from the heat and season to taste with salt, pepper, chopped coriander and lemon juice.

7. Pour the rice into deep plates or bowls and top with the butter chicken. Serve with a slice of naan bread and fresh coriander.

NOTE: The calorie information may vary depending on the product used, country and region.

Garam Masala

von Kimberly | Feb. 15, 2024 | ALL YEAR, EASY, EVERYDAY, INDIAN, SPICE BLEND, SPICY, UP TO 30 MINUTES, UP TO 500, VEGAN

Garam Masala

JUMP TO RECIPE

JUMP TO VIDEO

February 15, 2024 by Kimberly

Discover the magic of Garam Masala! Aromatic, flavorful, and versatile, it’s the perfect addition to elevate your cooking and bring warmth to your dishes.



10 MINUTES



EASY



VEGAN



INDIAN



30 PER TBSP



SPICY



EVERYDAY



SPICE BLEND



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Immerse yourself in the rich flavors of India with this homemade Garam Masala. A quintessential mixture that combines aromatic spices, it’s the heart of many Indian dishes. Making your own blend ensures freshness and a burst of authentic flavor that store-bought versions can’t match. Embark on a culinary journey with this easy-to-make, fragrant seasoning that will transform your cooking.

How to serve:
Garam Masala is incredibly versatile. Sprinkle it over your favorite curries, soups, and stews to add depth and warmth. It’s perfect for marinating meats or enhancing vegetable dishes. Start with a small amount and adjust according to taste, as its potent flavors go a long way in elevating any dish to an exotic masterpiece.

How to store:
Store your Garam Masala in an airtight container, away from direct sunlight and heat. This keeps the spices fresh and aromatic for longer, ensuring each dish you prepare is bursting with authentic Indian flavors.

Hi, I'm Kimberly.

Kimberly the Zett Signature

If you want to get to know me better, click here!

„Let’s make a piece of happiness“