My husband and I went on a memorable and an amazing visit to New York during Dec. 4 through 7 th, this year. I had been invited to attend my book publisher George Blagowidow’s 85th birthday in Jamaica Estates, New York. George has been asking me to come to his birthday party in the last few years. Every year at this time, however, I had other plans and was unable to go to New York. So, as early as January 2008, I wrote down in my calendar that I should go to New York to join in George’s birthday celebration this year. Sure enough, George called me again in November to see if I was coming. Upon learning that I was planning to attend his party, he said, “Bravo, we will have a good time, I can’t wait to see you”. To me, George has been more than a publisher who published three of my cookbooks. He is a wonderful and special person whose warm friendship I have had the good fortune to enjoy.

When I called his home to find out more details about the celebration, his assistant Awilda said, “Alamelu, George thinks that you are going to cook for his party”. I said, “Oh, really…Ok, and I would love to, it is not a problem”. I asked how many are coming to his party for lunch. The assistant said about 15 people. To cook for someone who is so special, I felt would be a great honor.

Then, I started thinking how I was going to do this. I have gone to George’s home before. He has a beautiful home in Jamaica Estates. But to do shopping, preparing dinner right at their home will be challenging. So, I decided I was going to cook in my home in Whitefish Bay and take the food with me on the plane!

I planned the menu: Two different flavored rice dishes (Lemon Rice with Peanuts and Tomato Rice with Cashews), Chettinad Chicken Masala (Tender Pieces of Chicken cooked in Ginger, Garlic and Curry sauce), two vegetable dishes (Eggplant and Potato Masala; Chickpea Stir-Fry with Mango, Ginger and Coconut.) and Cucumber, Tomato and Yogurt salad (the last item to be prepared in New York.)

On December 1st, my ambitious plan started with shopping at Sendiks in Whitefish Bay and I cooked the five items on two days. The foods cooked were promptly frozen and stored in special plastic containers.

The day before I traveled, I called Awilda in George’s home and requested her to make room in the fridge for the food I had cooked. I was planning to take the food directly from the La Guardia airport to George’s residence only a few miles away. After dropping off the food, my husband and I were planning to stay with my aunt who also lives in Jamaica Estates. (It is interesting that, many years ago, it was in this Aunt’s home that I had learnt to cook from a professional chef from India shortly after I was married.).

The night before going to New York, I told my husband we were going to have a “packing rehearsal” and he agreed. I took each container with the food and wrapped each one with an orange colored Sendiks plastic bag. Then I stacked up the containers like bricks in a suitcase. The packing was tight and the food was solidly frozen. The suitcase weighed like a ton!! I thought it was only a two-hour direct flight, and the food should be fine especially in the winter weather.

The following morning we had to go to the airport at 5 AM. I packed the suitcase and I lifted, it weighed like tons! Oh boy, I prayed because it was too heavy and the suitcase was barely within the normal flight weight allowance. We checked in the food suitcase, hoping it would arrive safely and would not get lost!

The flight took off and arrived on time. The minute I landed I called George’s home to drop off the food. Awilda was ready. We went straight and dropped off the food suitcase. The food was still solidly frozen and I asked her to place all the food in the fridge and not in the freezer. On Dec. 5th, George’s birthday party was to start at noon. I went to George’s house at 10 AM. We took each food and transferred it to an aluminum foil pan. We started warming up the food in the oven and it was so aromatic and flavorful. I couldn’t believe how wonderful the food was. Then I thought, of course these foods are prepared with spices. Oh, those foods enhanced with spices are magical I thought. The flavor of foods cooked with spices actually gets better with time. Awilda and I made the refreshing yogurt salad while warming the food.

George was in his best and I couldn’t tell he was going to be 85!!! He was impeccably dressed and looked sharp, in his wheel chair eagerly receiving his guests. He opened several expensive champagne bottles and was toasting through out the afternoon, saying, “Bravo Alamelu Bravo”. I felt so happy that George, his family and his guests enjoyed the food so much and the food maintained its quality throughout, from preparation in Whitefish Bay, through traveling and serving in New York. Now, I could transport any party food in a suitcase! Amazing unforgettable experience!

Think again! At a healthful cooking class titled, “Veggies, Spices & More” for kids (8 to 12 years) old at the Bay View Community Center on November 20, I found ten young girls eager to learn to cook and eat vegetable dishes prepared with spices and legumes. In this class we explored a range of enticing flavors found in Healthy Indian cuisine. The girls showed so much interest and joy in learning something quite different from what they are normally used to everyday.

I noticed a very vibrant Bay View Community Center that was bustling with various activities for adults and kids. I saw the program booklet and I was amazed how many varied activities were going on for children, teens, adults, families and older adults. I thought this community center serves the people very well and can be a model of other community centers. There were many classes that I would have liked to take myself. The mission of the Bay View Community Center is to develop individuals, provide support and strengthen families!

Now, my exciting experience with kids at the Bay View Communication center begins. Shortly after I arrived at the facility, I was getting ready to greet my astute students. The class was from 6:30 PM to 8 PM and 10 very enthusiastic girls marched into the class. We exchanged greetings. I found the kids to be very curious and very eager to learn and participate. Of course, all of them wanted to get their hands on cooking. The kids were fascinated by different spices displayed in the spice box and were eager to see what was going to be presented.

I started the class by asking various questions about their cooking skills. I was again amazed to hear some girls saying that they start the cooking prep work, and sometimes even cook, before the parents arrived from work. Many said they liked to cook with their grandmothers.

I showed them all the fresh vegetables and discussed the spices. We were going to make three Thanksgiving side dishes. The menu for the day was: Tuna Masala; Bell Pepper Tomato Rice with Cashews; Cucumber, Tomato Yogurt Salad. All of them were given cutting boards and knives. The girls chopped onions, tomatoes, garlic, cilantro, cucumber and bell peppers. It was thrilling for me to see the girls’ eagerness and interest in participation. After cutting the vegetables, we went to our cooking table. We had a single gas burner on a table. All the girls were sitting around the table. When I asked who would like to cook with me, all hands went up saying, “me, me, me”. For each dish, I picked one or two girls to help cook and others to sit and watch. When my cute assistants stirred the spices and started the cooking process with me, all their eyes were widened saying, “oh cool, it smells so good, can I do that too”. They watched the sizzling of the spices and were enarmored by the wonderful aromas. They couldn’t believe how easy the process was. The simple cooking techniques sparked their interests, as I shared the health benefits of spices and talked about the vegetables. After making each dish, they couldn’t wait to taste the dish.

When they tasted, some decided to save the dish that was served to them to take home to share with their parents. I was so touched by their gesture. At the end of the program, the kids wanted my business card, e-mail and phone number. They were eager to be in touch with me. One student said, “ I wish I could take you home” and another one said, “ I wish my mom could meet you”. I was so touched by their comments. Everyone wanted to know where to get the cookbook, and I said I will donate two books to the Bay View Community Center library and they could check them out. They were so happy. I returned home fully energized by the kids’ response. It was an amazing and memorable experience, and very similar to an experience with kids in a Shorewood Middle School I had last year.

It seemed clear to me that kids will enjoy healthful foods, including vegetables, when the foods served are not bland but are aromatic and flavorful. Also starting at early age with learning to cook, they learn to make healthier choices. The kids will enjoy the foods even more when they take part in grocery shopping and cooking along with their family.

So, let us not accept the prevalent view that kids inherently dislike vegetables. One cookbook in the market suggests ways to “sneak” the vegetables and then give to kids. Why sneak? It is important to educate the kids about variety of vegetables. Let them see, touch, feel and learn about the vegetables. Make the foods appealing and aromatic. The kids will be naturally drawn to vegetables. You will be amazed by the results!

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”.

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

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!

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.

To learn more about the benefits of turmeric, click here for a video from ABC News.