Spice of Life
Alamelu Vairavan, a Whitefish Bay resident, is an author and culinary instructor. Alamelu has a passion for educating the public about the use of spices and legumes in preparing healthy and tasty foods. She is also interested in educating the public about the growing research that points to the enormous health benefits of spices in preventing many diseases. Her mission is to enrich people's culinary experience and to inspire them to discover that cooking and sharing healthful foods can be an especially joyful experience.
Visit Alamelu's web site, CurryOnWheels.com.
Cauliflower Is A Flower With Power
Cauliflower is a large flower and is a cruciferous vegetable. Other cruciferous vegetables are cabbage, Brussels sprouts, kale, and broccoli. All the above cruciferous vegetables are green in color, but cauliflower is milky white. The leaves of the plant cover the cauliflower as it is maturing, and the flower is shielded from the sun depriving it of chlorophyll. Cauliflower is an excellent source of vitamins, potassium, folate and dietary fiber!
Researchers believe the combination of vegetables and curcumin in turmeric could be an effective therapy in cancer prevention. Best of all cauliflower when spiced with turmeric, onions and tomatoes, is absolutely delightful and healthful.
You can make cauliflower masala, cauliflower in lentil based soup, cauliflower kootu, cauliflower rice with cashews, cauliflower pakoras, cauliflower proriyal, and cauliflower kurma! And many, many more dishes with amazing cauliflower!
All the spices indicated in the recipe below are easily available in regular grocery stores. Sounds good? Here is a delicious easy-to-prepare recipe for Cauliflower Masala for you to try…Enjoy!
Recipe from Healthy South Indian Cooking, October 2008
Cauliflower Masala
(This cauliflower stir-fry with onions, tomatoes, and spices makes a colorful and tasty dish)
2 tablespoons canola oil
2 or 3 slivers cinnamon stick
1 teaspoon cumin seeds
1 samll onion, chopped
1 small tomato, chopped
1/2 teaspoon turmeric powder
1/2 teaspoon cayenne powder
1/2 teaspoon cumin powder
1/2 cup tomato sauce
1 teaspoon salt
1 teaspoon salt
3 cups cauliflower, cut into small florets
1. Heat oil in a skillet over medium heat. When oil is hot, but not smoking add cinnamon and cumin seeds until seeds turn brown. About 20 seconds
2. Add onion and tomato. Stir-fry for 1 minute over medium heat.
3. Add turmeric powder, cayenne powder, and cumin powder. Stir well over medium heat for one minute. Add tomato sauce and salt. Mix well to obtain a thick paste consistency.
4. Add cauliflower florets and blend well the above thick sauce. Cover and cook over medium heat for 2 to 3 minutes. Continue cooking until cauliflower is just tender, stirring occasionally. Be careful not to overcook.
Health benefits of spices:
Cinnamon: Cinnamon stars in savory dishes in the East. Cinnamon is known to lower blood sugar in people with type 2 diabetes. Studies also indicate that it reduces cholesterol.
Cumin: An antioxidant and a digestive spice.
Cayenne: Studies indicate the compound “capsaicin” in cayenne is anti-cancerous, anti-inflammatory.
Turmeric Powder: The fragrant yellow spice, popular in Indian dishes, contains the powerful compound “curcumin” , and its antioxidant and anti-inflammatory effects benefit a wide range of conditions. U.S. reasearchers said in 2007 they had found curcumin may help stimulate immune system cells in the Alzheimer’s disease.
(Source: “Using a World of Spices” by Dr. Andrew Weil, with the Arizona Center for Integrative Medicine.)
I welcome comments and questions from users. Alamelu’s E-mail: alamelu99@yahoo.com
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