Highlight of this
Issue
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Dr. Curry
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Curry N Cold
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Vindaloo
Paste
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Calling Dr.
Curry.....
Can Curry
slow/stop Alzheimer's disease?Yes! It Can. Diets rich in curcumin, a
compound found in the spice turmeric which is a major ingredient in curry,
may help explain why rates of Alzheimer's disease are much lower among the
elderly in India compared with their Western peers. Dr. Sally
Frautschy of the University of California, Los Angeles speculates that
curcumin in curry could provide a clue to this puzzle since the compound
has "a long history of dietary and herbal medicinal use" . For ages, in
India turmeric has been used as anti-inflammatory, diuretic, anti-fungal,
anti-septic anti-biotic and memory enhancing agent. Juices made from young
turmeric rhizome was given to young students to enhance their memory by
their Gurus(teachers). Recent study done at University of New York
also reveals cancer fighting capability
of curcumin.
Feed your cold
some Curry , it will leave in hurry
A spicy Curry
works wonders. "Anyone feeling rotten with a cold or flu will feel a lot
better after a curry," said Professor Ron Eccles the director of the
Common Cold Centre at the University Hospital of Wales in Cardiff,
England. "The spices can help get rid of germs from the system and at the
same time clear the airways. Hot spices like peppers, chili and cumin have
been used for hundreds of years in medicine." So throw the
apple away, curry a day keeps the doctor away.
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Vindaloo
Paste
2~3 TB Chili Pepper Flakes
5 TB
TSS Indian Meat Blend
2 TB hot
mustard powder
2 TB salt
3/4 cup white vinegar
1/2 cup vegetable
oil
Place all the spices and the salt in a mixing
bowl and stir in the vinegar. Keep blending with a spoon until a paste if
formed.Heat the oil in a sauce pan
over medium-high heat and add the paste. Reduce the heat immediately to
low and stir steadily and vigorously, scraping the bottom of the saucepan
to make sure the spices do not
stick or burn. (Don't put your face over
the pan, as the pungent vapors from the spices will make your eyes water.)
Stir constantly for about 8 minutes, or until the
spices have cooked and mellowed and the oil is exuded from the mixture to
the edges of the pan. Set aside to cool. When the mixture has cooled, spoon it into a jar, complete
with
any oil, and cap tightly. The paste
will keep indefinitely in the refrigerator and, if the
jar has been
sterilized, will keep for at least 6 months on the shelf. Use 1 TB to
every 1 pounds of meat (more if you like it HOT).
To cook the vindaloo
marinate the meat with vindaloo paste for 6~8 hrs or overnight in the
fridge. Sauté some onion with little bit oil or ghee( clarified butter)
till it turns light brown, add the marinated meat and cook for about 7-8
min. Add little water just to cover the meat about 1/2 cup for 1lb meat,
cover and braise at low heat till meat is tender, add some chopped tomato
at the last stage. Garnish with cilantro and chopped green onion, serve
hot with naan, chappati or pita bread.(Vindaloo= wine vinegar and
garlic in
Portuguese) |
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