Spice of Life

Can you believe that right in our own backyard numerous wine and cheese experts, top chefs and food writers will converge this month for a great food and wine experience?

The exciting food and wine experience will take place at Kohler, Wisconsin. This annual event is sponsored by Destination Kohler and is co-sponsored by
the Food and Wine Magazine. It will take place October 23 –26, 2008, and will feature famous and top chefs from around the country. Also, presenters
include cheese and wine experts. Registration is required for some events while many other events are complimentary to the public.

For connoisseurs of food, wine and cheese, these events at Kohler promise to be an exciting experience not to be missed. Programming details
can be found at www.kohlerfoodandwine.net or by calling 800-344-2838, ext. 978.

I feel honored and excited to be selected as one of the presenters. My presentations are the following:

On Saturday (October 25) I am scheduled to do a complimentary cooking event from 3:30PM - 4:30PM at the Kohler Design Center titled,
Enticing Indian Flavors.

On Sunday (October 26), from Noon-1 PM, I am scheduled to present a ticketed cooking event titled, Indian Classics with Spices
at the Midwest Chef’s Stage.

Join some of America’s most innovative chefs, notable wine experts and restaurateurs for a weekend of culinary demonstrations, tasting, and food
and wine seminars. As Kohler Culinary Director Ulrich Koberstein says, “Let’s raise a glass to celebrate a wonderful weekend”.

____________________________________________________________________________________________________________________________________________

Book Release Announcement: Healthy South Indian Cooking-expanded editon, Alamelu Vairavan & Patricia Marquardt, October 2008,       
Hippocrene Books, New York.

Book Signing, Discussion & Food Tasting is scheduled as follows:

Schwartz Bookstore - at Mequon   (Saturday November 1st at 2 PM) 10976 N. Port Washington Rd.

Schwartz Bookstore - at Downer Avenue. (Saturday November 8th at 2 PM) 2591 N. Downer Ave. 

Well, October 13^th every year is celebrated as Columbus Day in America. I am thankful to Mr. Columbus because he sailed “west” in search of India to find spices and accidentally landed in America at the end of 15^th century. In 1937 President Roosevelt proclaimed October 13^th as Columbus Day. In 1971 President Nixon declared Columbus Day as a national holiday!
 

Last month, I was on a European vacation with my family.  Our first stop was in Barcelona, Spain. Barcelona is a very beautiful city, between hills on one side and the Mediterranean Sea on the other. People are very friendly and religious.  We looked up many of the famous and lovely Gaudi architectures. Indeed, one of the features of that city that appealed to me was the beauty of its buildings and cathedrals. My husband reminded me that the architect of our famous Milwaukee Art Museum was a Spaniard, Calatrava. I could imagine how Calatrava might have received his inspiration!

When we were ready to leave Barcelona, I was determined to find a famous statue of Christopher Columbus in that city. When we were passing through a busy traffic our taxi driver point out a statue of a strong man pointing to the sea and told us that was Christopher Columbus. Before I got the camera from my bag, the statue passed from our sight. Anyway I saluted him from the car. 

As history of spices tells us, for many centuries Greece and Rome dominated the Western civilization. Both were dependent on Arab traders for spices and other goods from the East. For many hundreds of years, spices were the single most important commodity, like oil is now, driving the world’s economy. Arab traders brought spices from the East to the West. Spices were used in medicinal formulation, cooking, and in treating and preventing diseases. Romans used the spices to lace food and wine. Greeks used spices as incense, perfumes, and lotion and for medicinal purposes. Spices were valuable like gold and gems. Arabian traders made enormous profit and Europeans began to look for ways to get the spices directly themselves. Vasco da Gama, Bartholomeu Dias, and Christopher Columbus were among the well-known sailors who led these explorations.  They took their best sailors and navigators and sailed to spice islands to get the spices. Christopher Columbus decided to sail west instead of following the eastern route, thinking it may lead him to India quicker. At end of the 15^th century, he took off in three ships supported by the queen of Spain and landed in America. He thought he landed in East Indies and called the local inhabitants, “Indians”. And the New World was “discovered”.

Now, here I am in America,  originally from India, teaching people how to use spices in the preparation of healthful and enjoyable foods!. Spices are magical. They add richness and flavor to food. As a student in one of my classes commented, spices added to vegetables show how to enjoy even  “icky” vegetables. Now, we don’t have to go to spice islands to get the spices. Spices are easily available right here at home. Not all spices are hot and spicy. Hotness comes from chilies. Spices like turmeric, cumin, mustard seed are all not hot. They are flavor enhancers. With spices you can add aroma and flavor to vegetable and meat dishes. Spices also have intrinsic health benefits. 

 
As we celebrate Columbus Day, let us embark on an exciting culinary journey to discover the wonderful world of spices and a new, healthful approach to eating!

Happy Columbus Day!   God Bless America!

Book Release Announcement:    Expanded Edition of Healthy South Indian Cooking, cookbook is recently published by Hippocrene Books, NY.

Book Signing, Discussion & Food Tasting is scheduled for November 1st, 2008 Saturday at Schwartz Bookstore,  Mequon,  at 2PM.

Book Signing, Discussion & Food Tastings event is also scheduled for November 8th, 2008 Saturday at Schwartz Bookstore, Downer Ave. at 2 PM. 

Many of us have been moved by Carnegie Mellon University professor Rand Pausch's, "Last Lecture" at the university in Septembr 2007. He died in July 2008 of pancreatic cancer at the young age of 47.

"A potentially potent treatment for the most lethal of cancers, pancreatic, may be right under the noses of people eating Indian curry" according to The Atlanta Journal Constitution.

We already know the great health benefits of the "golden spice turmeric", commonly used in Indian curries. Now, there is an additional evidence provided by University of Alabama researchers suggesting that the compound curcumin found in the spice  turmeric may inhibit the growth of pancreatic cancer. Dr. Mei Wan, a pathologist at that university explained his research results last week in Alabama. His study was supported by the American Cancer Society. Pancreatic cancer is one of the most serious forms of cancer killing 99 percent of the patients who have it.  Most of the patients die within a year of diagnosis.  For details see the article,  "Curry component may aid cancer fight", The Atlanta Journal-Constitution (ajc.com), August 2, 2008

As I have noted in my previous blog titled "the wonder spice turmeric", this spice is readily available in regular grocery stores in the form of a powder. It can be easily used in everyday cooking.

For questions or  comments e-mail: alamelu99@yahoo.com
 

                                                You Are Worth Nourishing

Do you feel too tired to cook after work?

Do you wish to eat healthy?

Do you exercise, but consume high calorie food?

Do you feel cooking is complicated and time consuming?

Do you feel that you don’t want to or don’t know how to cook?
 

Well, you have come to the right place to really enjoy cooking in vs. carrying out.
First of all, it is in the attitude how we approach cooking. Cooking is an art and it can be really a relaxing experience.  I know a lot of people who love to cook and others who are happy eating out.
As an author and a culinary instructor, I have heard the following comments in my cooking presentations:

Ø      “I don’t have time to cook everyday”.
My answer is, not every day. Maybe three times a week or on weekends, for an hour or so we can certainly find time. We are bound to find at least a few activities that can be replaced with cooking.

        Ø      “Well, I don’t know how to cook”.
            My answer is, take it from a pro. I didn’t either until I came to the US as a married young woman many years ago. I learned cooking after I came here. It has been a great and rewarding experience. Necessity was the mother of invention for me.

Ø      “Too many ingredients are overwhelming”
      Just a little familiarity and enthusiasm will make a big difference. If we are interested in learning to play a musical instrument, what do we do? Well, we find a teacher to teach us, go to the music store and buy an instrument, music book, setup a time to get lessons, practice, and we become a pro. It is just like that. Cooking is a skill worth learning.

Ø      “It is easy to get a carryout. Why should I cook?”
       Because you care for your health. Carryout foods have too much fat, salt and sugar.     
      Eating carryout foods or eating foods occasionally is fine. Eating carryout foods or eating outside habitually is a threat to your health. Recognize that. You are worth nourishing.

        Ø      “Vegetables are bland and boring. I don’t like any vegetables other than potatoes”
             When you add flavors to the vegetables the resulting dishes actually result in greater enjoyment. Simply boiling and steaming will not do. The vegetables cooked with spices and lentils even transform kids from vegetable haters to vegetable lovers.

Ø      “Cooking is time consuming”
      Not really. Like any skill worth learning, one can learn and can get better and better with experience. Once we take the time to have the basic spices and ingredients, all we we need is to get vegetables, meat and other ingredients. There are dishes that you can prepare in less than 20-30 minutes.
 
Ø      "My children are picky eaters, they may not like it”
       It is all in our mind. When you cook at home, and include children in preparation of food, they are excited and they will be willing to try. Kids must be offered variety of foods. My cooking experience with children in schools has been amazing. They eagerly participate in cooking and eat if vegetables are appealing, aromatic and flavorful. Cooking brings family together, and it is a great bonding experience.

Enjoy cooking with family and make it a fun enjoyable and culinary experience!

 Recipe:

Cucumber and Tomato Yogurt Salad
(Recipe from Healthy South Indian Cooking) 

1 1/2  cups fresh cucumber, peeled, seeded and diced
3/4  cup diced tomato
1/4  cup diced red onion
1/2  green chili pepper, minced (optional)
1 teaspoon black pepper and cumin powder (1/2 teaspoon each)
1/2 teaspoon salt
1 1/2  cups fat-free plain yogurt
1/4 cup chopped fresh coriander(cilantro)

1. Place the vegetables in a serving bowl.
2. Blend black pepper and cumin powder with salt into yogurt.
3. Pour yogurt mixture over diced vegetbles and stir to coat.  Taste and add additional seasonings if desired.
4. Refrigerate at least one hour. Garnish with coriander before serving. 

Question, comments e-mail Alamelu at  alamelu99@yahoo.com

Last month I went to a dinner banquet at a big hotel. One third of the people who attended the banquet had asked for a vegetarian meal. The cost of a vegetarian plate was $45.00!  So many were hungry and were eagerly waiting for their meal to be served. Guess what? The vegetarians were served boiled and overcooked vegetables, placed one on top of another along with a hunk of cheese. That’s it. I was thinking, my goodness with so many ways to cook vegetables deliciously, why serve the vegetables in such an unappetizing manner? Even a baked potato with some veggies and melted cheese on top would have been great.

I had chosen to eat a vegetarian meal that day. I came home feeling very hungry and so did many others who had chosen the vegetarian plate. The vegetarians were shaking their heads and did not eat much. After I returned home from the event, I opened the fridge and ate leftovers. In another banquet dinner in a different major hotel, a lady sitting next to me asked for a vegetarian plate. Guess what she was served? A plateful of a variety of fruits! Hmm, I thought it is not vegetables, but this is better than mushy, overcooked vegetables. I was thinking the following as I came out of these events.

Why is it so hard to prepare a vegetarian meal? Well, perhaps…

•      It is easy to serve vegetables just as salads.

•        It is easy to serve just steamed or boiled vegetables.

• Cooking vegetables with onions, tomatoes, legumes and spices is not known.

•     There is not enough training or interest in vegetarian cooking.

Vegetarian meals can be so delicious when enhanced with spices and legumes. The use of onions, ginger, garlic, tomatoes and cilantro can enhance the appeal of vegetable dishes. Cooking vegetables from a broad array including cauliflower, spinach, eggplant, squash, cabbage, beets, carrots, lima beans, Brussels sprouts and broccoli is healthful.  We are blessed with an abundance of colorful, fresh vegetables and should take advantage of their availability. Farmer’s markets are beaming with vibrant looking vegetables, fruits and herbs. When vegetables are cooked with legumes (lentils) and spices, the resulting dishes are aromatic, flavorful and visually appealing. A single vegetable can be cooked in so many different ways, each tasting differently. Can you believe it?

Spices and legumes make even bland vegetables come alive and tasty. Foods bursting with different flavors and colors are satisfying and pleasing to the eye and the palate. Spices like cinnamon, cumin, turmeric add flavors, are healthful and have a preservative quality. Many spices are available in regular grocery stores. Legumes (lentils, peas and beans) are great source of protein and fiber.

Any comments or questions (alamelu99@yahoo.com) are welcome. My passion is to help people discover enjoyable ways to eat healthful foods including vegetables.

Cauliflower Masala Poriyal (This de-liteful cauliflower stir-fry with onions, tomatoes and spices makes a colorful, finger licking side dish to any meal)

Preparation time about: 20 to 30 minutes

Ingredients:

2 tablespoons canola oil
2 to 3 slivered pieces cinnamon stick
3/4 teaspoon cumin seeds
1 small onion, chopped
1 small tomato, cut in small chunks
1/2 teaspoon turmeric powder
1/2 teaspoon cayenne powder
1/2 teaspoon cumin powder
1/2 cup tomato sauce
1 teaspoon salt
3 cups cauliflower, washed and cut in1-inch chunks (including short stems)

1.      Heat oil in a skillet over medium heat. When the oil is hot, but not smoking, add cinnamon stick and cumin seeds until seeds turn golden brown.

2.      Add onion and tomato. Stir-fry for a minute or two over medium heat.

3.      Add turmeric powder, cayenne powder and cumin powder. Stir the spice powders with onions and tomatoes well over medium heat for 1 minute.

4.      Add tomato sauce and salt. Mix well to obtain a thick consistency.

5.      Add cauliflower chunks and blend carefully with sauce. Cover and cook over low medium heat for 3 to 5 minutes. If cauliflower sticks to the skillet add a tablespoon of water and cook until it is tender.

6.       Continue cooking until cauliflower is just tender, stirring occasionally. Be careful not to overcook.

Health benefits of the ingredients used in this above recipe:

Cauliflower is a cruciferous vegetable. It is rich in Vitamin C, K, folate and dietary fiber.

Cinnamon may help control blood sugar and cholesterol.

Cumin seeds/powder – antioxidant and is also known as a digestive spice.

Turmeric powder – the spice of life and is known as the “superstar of spices”.

Cayenne pepper – Rich in Vitamin A. Adds zest to flavorful dishes. Capsaicin, a compound found in pepper, is being studied as an effective treatment for arthritis.

Tomato Sauce- Rich in lycopene. Acts as a powerful antioxidant and help reduce the risk of prostate and other cancers.

Alamelu’s Healthy Snack Tips:

When you are feeling tired and hungry, go for the following snacks that will give you a boost:

• Baby Carrots with Honey.Drizzle baby carrots with honey. Carrots are rich in Vitamin A.   Snack size (2.25 oz) baby carrots are only 25 calories per serving. Honey is great for your health.

• Mango Seasoned with Cumin Powder – Cut up, a preferably unriped, mango. Dice it and toss it with light salt and cumin powder. A great high fiber snack. Cumin is a digestive spice and is an antioxidant.

• Chickpea, Black Bean and Corn Salad – Drain and rinse chickpea, black bean and corn. Toss with equal portion (1/2 teaspoon each) black pepper and cumin powder. Beans are loaded with high protein and fiber. Serve with totillas chips.

• Chutney Sandwiches- Make a  Coriander Chutney. Choose the bread you like. Spread chutney over the bread, close, slice and enjoy. (Please see recipe below for  Coriander Chutney)

• Vegetables with Coriander Chutney dip- See recipe below.

• Bananas with Honey – Slice bananas and drizzle honey over the fruit and enjoy.

• Honey Toast – Drizzle a few tablespoons of honey on toast and have a glass of skim milk.

• Tuna Masala Sandwich – Tuna masala can be served over cocktail rye bread or with crackers as an appetizer. Can be made into a sandwich or tuna masala can be used as a filler in a pita pocket.(Please see recipe below for Tuna Masala)

Recipe for easy-to-prepare Coriander (Cilantro) Chutney:

(Note:  All the ingredients are available in regular grocery store.

1 bunch washed and chopped fresh coriander(about 2 cups)
1-2 green chilies
1/4 cup roasted peanuts or almonds
1 teaspoon cumin seeds
1/2 teaspoon salt
1/4  cup low-fat cultured buttermilk

Place all the above ingredients in a blender with 1/4 cup of buttermilk. Grind to a smooth paste. Transfer to a bowl. Cover and refrigerate until serving.

Recipe for Tuna Masala:

2 tablespoons canola oil
1/4 teaspoon cumin seeds
1 cup chopped yellow onions
1/4  cup finely chopped tomatoes
1 tablespoon minced garlic
1/4  teaspoon turmeric powder
2 teaspoons curry powder
1/4  cup tomato sauce
1 can (12 oz) tuna in oil or water
1/2 teaspoon salt
1/4  cup minced coriander

1. Heat oil in a skillet. When oil is warm add cumin seeds.Let cumin seeds turn to golden brown. 

2. Add onions, tomatoes and garlic. Cook for a minute or two.

3. Add turmeric and curry powder, and tomato sauce. Mix and cook for another minute.

4. Drain oil or water from tuna.  Add tuna and mix well with above ingredients. Cook for about 5 to 7 minutes over medium heat.

5. Add coriander and mix well.

Easy and delicious snacks. Kids would love these snacks. Eat well and be fit for life!

The Wonder Spice – Turmeric

(How to use this amazing spice in every day cooking)

By Author Alamelu Vairavan

Turmeric is considered as an auspicious spice in India. Turmeric brings flavor and color to food. The golden spice, mostly grown in India, is valued for its power to bring beauty, good health and good luck to those who use it. Turmeric has been used for centuries as a curative and cleansing agent in India.

Recently turmeric has gained a lot of attention in the US for its potential health benefits. Traditionally turmeric has been considered as a good digestive aid and it is known to lower the incidence of certain cancers. Current research suggests “turmeric” may help prevent arthritis, Alzheimer’s, cancer and a host of other diseases. (USA Today 1/8/07; Men’s Health, June 2008) The National Institute of Health has funded at least eight studies investigating the health benefits of turmeric. The spice and a chemical it contains, “curcumin”, are being investigated for their potential to prevent and treat a broad range of diseases including cancer, cystic fibrosis, Alzheimer’s and arthritis. The rate of Alzheimer’s in India is about four times lower than in the USA, says Gregory Cole, a researcher at the UCLA.                                                          

What is turmeric?  Turmeric is a root of the tropical perennial herb of the ginger family. The root spice is dried, powdered and is used in every day Indian cooking. It is a primary ingredient in curry powder.

Color & Taste: The intense yellow-orange colored spice is beautiful and is also referred to as “Indian gold”. Curcumin is an active ingredient found in turmeric. On its own it has an earthy, dry taste. Cooking with turmeric enhances the taste, flavor and color of the food. 

Where to buy turmeric? Turmeric powder is available in regular grocery stores in the spice isle. A small bottle of turmeric sells from 0.99 cents. A 10.5oz. bottle sells for $3.50. Turmeric has a long shelf life.

How to use it? Turmeric, as we have mentioned earlier, is commonly used in curry recipes. Here are some simple ways to use it: When making an omelet or scrambled eggs, use ¼ teaspoon of turmeric for each egg; or with any marinade use ¼ to ¾ teaspoon of turmeric.

Alamelu’s advice: You don’t have to wait to get turmeric as supplements. You can use turmeric powder inexpensively in its natural form in every day cooking.

Recipe:  

Seasoned Yogurt Salad with Onion and Tomatoes

(Seasoned yogurt salad is a refreshing accompaniment to any meal)

Preparation time: 15 minutes

1-teaspoon canola oil

½ teaspoon cumin seeds

½ cup chopped onion

½ cup chopped tomatoes

¼ teaspoon turmeric powder

¼ teaspoon cayenne powder

¼ teaspoon salt

1 ½ cup plain non-fat yogurt

1. Place oil in saucepan over medium hot. When oil is hot, but not smoking add cumin seeds. Let the seeds brown for a second or two.
2. Add chopped onion and tomato. Stir-fry for a few minutes until onions are translucent.
3. Add turmeric and cayenne powder and cook for a few minutes. Add salt and stir.
4. Transfer ingredients from saucepan to a mixing bowl. Cool and blend in yogurt.