First and foremost, my heartfelt thanks for all the congratulatory notes! I refer to my name in the list in latest Readers Digest’s (India’s Most Trusted). I feel humbled and all I can say is thanks to all of you for your trust and confidence in me.
Off to Delhi for a live show for Sugarfree. It is the Good Housekeeping Show on Saturday 6th March, 2010 between 2.30 and 3.30 pm. The venue is The Grand, Vasant Kunj, New Delhi. The live demonstration will be followed by an interactive session and I would love to answer your queries.
Holi has gone and with it taken all traces of cool weather from Mumbai! Summer is truly here and one needs no major evidence for that. Time to watch out for the mangoes and also to strengthen the immunity. Have all the seasonal fruits and vegetables and refrain from having too many icy drinks. They will cool your parched throats for a minute but also possibly start off a sore throat! ‘Doctor’ at home are the spices in the masala box.
Spices like cumin and coriander seeds have cooling properties and also aid in digestion. Coriander is also considered helpful for promoting respiratory system, health and enhancing natural defence against allergens. It is also a detoxifying spice, helping to cleanse the body. Eating a teaspoon of fennel seeds after a meal helps enhance digestion and freshen the breath. Fennel is also helpful for facilitating cleansing. Turmeric as a spice infuses Indian dishes with a rich golden colour and has long been used by Ayurvedic healers for its diverse and powerful healing properties. Turmeric is a natural preservative. It is also anti-inflammatory, antiseptic and antibacterial. Turmeric contains iron and potassium. No wonder then that spices are revered in the Ayurveda because of the therapeutic value they bring to a meal.
In case you are wondering what is the best way to use spices, the answer lies in continuing your traditional cooking. Almost every dish in Indian cuisine is enhanced by the aroma, flavour and healing properties of spices. In Northern cooking the stress is on the use of cumin, coriander and ginger. Whereas in the cuisine from the hot desert land of Rajasthan it is asafoetida, ginger and red chilli powder. Gujaratis will not cook a dish without mustard seeds, cumin seeds and asafoetida and in the Southern states, the dominating spices are mustard seeds, asafoetida and aromatic curry leaves. Towards the east, especially in Bengal, we can taste the unique goodness of paanch phoron, which is a flavourful mix of cumin, mustard, fenugreek, fennel and onion seeds. I am sure Indian cuisine best understands the goodness of using spices in cooking and brings home the fact that wellness is possible in each and every Indian home.
A taste of something perfect to go with all this info! Chorchori, Jeera Aloo, Yam Curry.