Turmeric Wonders, Part II, Plus Potato-Cauliflower Curry Recipe

Turmeric is uniquely an Indian spice. India produces nearly all the world’s turmeric, and consumes 80% of that crop. Traditional healers use turmeric to treat and cure disease. Turmeric is a member of the ginger family. Its stalk has the healing properties. It has got a bright yellow color because of the presence polyphenols, curcuminoids, in it. In the past few years, researches have begun exploring myriad aspects of this compound:

•anti-tumor
•anti-oxidant
•anti-arthritic
•anti-amyloid
•anti-ischemic
•anti-inflammatory
Its anti-inflammatory properties come from curcuminoids’ ability to inhibit eicosanoid biosynthesis. Turmeric is effective in treating malaria and in the prevention of cervical cancer. Studies suggest that it can be useful in the treatment of the HIV virus.
If we are to look for the reason that India has such a low Alzheimers disease rates, usage of turmeric in Indian kitchen can be one of the major reasons. Curcumin has been found to be effective in the body to rid itself of aluminum, lead, mercury and other hazardous metals and cleanse the body. Our body is exposed to small amounts of these toxins in our daily life when we are exposed to various things. These chemicals may contribute to chronic health problems and age-related diseases.

Turmeric taken in your food gives far more benefits rather than taking supplements. If you go for a dosage like 600mg per day it may cause digestive problems because it is very spicy. Thus, having turmeric in curry is not only good for health but also gives a nice color and super aroma.

Indian recipes are famous worldwide for their mouth-watering varieties and aroma that comes out due to the spices like turmeric, bay leaves and coriander powder..

Cauliflower-Potato Dry Curry
2 cups cauliflower, cut into florets

2 medium potatoes, peeled and cubed

1 large onion, chopped fine

1 cup pureed tomatoes

1 tsp ginger garlic paste

1/2 tsp chili powder

1/4 tsp turmeric powder

1 Tbsp coriander powder

2 tsp cumin powder

1 Tbsp oil

Salt - to taste

Cook the potatoes in 1 cup water in a covered pan till semi-done. This should take about 5-6 minutes You can insert a fork and it should barely be able to come out.
Add the cauliflower florets to the potatoes and cover again. Add a little more water if needed. Add the turmeric powder. Cook till cauliflower is just tender and not too mushy.

Heat oil in a heavy-bottomed pan. Add the chopped onions and saute till the ends turn brown. Add the ginger-garlic paste and saute for another 30 seconds.

Once your kitchen starts smelling a bit nicer, add the chili, cumin and coriander to the above. Fry for another minute till the everything turns light brown.
Reduce heat and pour in the tomatoes, mixing well with the existing contents of the pan. Add salt. Cook this for a good 5 minutes until the oil separates. Your stove area is going to be a bit messy because tomato paste splutters a bit.

Add the cooked potato-cauliflower pieces and mix well. Cook till the curry becomes dry and the gravy just about covers the potato-cauliflower mixture.
Garnish with freshly chopped coriander and serve hot with broiled bread or tortillas.

Source-http://www.greendivamom.com/author/savneet/