Wednesday, December 29, 2010

Healthy Turmeric Tea

By Brad Lemley
DrWeil.com News

A spicy dish of Indian biryani and a hot dog purchased at the ball game may seem to have little in common, but both feature a liberal quantity of turmeric (Curcuma longa). In the biryani, the spice is an essential part of the curry mixture that gives the dish its distinctive zing. In the dog, turmeric is what makes the slathering of American mustard bright yellow.

The good news about this cross-cultural spice is that elderly villagers in India, who eat turmeric in their daily curries, have the world's lowest rate of Alzheimer's disease. That does not appear to be a coincidence. In a study at the University of California at Los Angeles, scientists fed curcumin, an active compound in turmeric tea, to rats prone to accumulate beta-amyloid plaque in their brains - the abnormality associated with Alzheimer's disease in humans. Curcumin blocked the plaque's accumulation. It also appeared to reduce inflammation related to Alzheimer's disease in neural tissue. The rats fed curcumin also performed better on memory tests than rats on normal diets.

Other studies have suggested turmeric has broad anti-inflammatory and anti-cancer effects as well. But few Americans eat enough curry to achieve these protective effects. Although Dr. Weil does not recommend daily mustard-laden hot dogs as the ideal turmeric delivery device, he found a potential solution during one of his many trips to Okinawa, the island nation with the world's longest average life span, 81.2 years.

Okinawans drink copious quantities of turmeric tea. Some brew it fresh, but others simply buy cans or powdered instant versions of unsweetened tea from their local stores.

If you would like to try it, here's a recipe. Feel free to experiment with the ingredients and flavorings until you find a combination that suits your taste:

* Bring four cups of water to a boil.
* Add one teaspoon of ground turmeric and reduce to a simmer for 10 minutes.
* Strain the tea through a fine sieve into a cup, add honey and/or lemon to taste.

Some people like to add a teaspoon of ginger along with the turmeric. While ground versions are more convenient, it's worthwhile to experiment with freshly grated turmeric for a more vibrant flavor. These distinctive, deep-orange roots are increasingly available in American grocery and natural food stores. Enjoy!

3 Reasons to Eat Turmeric


Turmeric (Curcuma longa) is a culinary spice that spans cultures - it is a major ingredient in Indian curries, and makes American mustard yellow. But evidence is accumulating that this brightly colored relative of ginger is a promising disease-preventive agent as well, probably due largely to its anti-inflammatory action.

One of the most comprehensive summaries of turmeric studies to date was published by the respected ethnobotanist James A. Duke, Phd., in the October, 2007 issue of Alternative & Complementary Therapies, and summarized in the July, 2008, issue of the American Botanical Council publication HerbClip.

Reviewing some 700 studies, Duke concluded that turmeric appears to outperform many pharmaceuticals in its effects against several chronic, debilitating diseases, and does so with virtually no adverse side effects. Here are some of the diseases that turmeric has been found to help prevent or alleviate:
  • Alzheimer's disease: Duke found more than 50 studies on turmeric's effects in addressing Alzheimer's disease. The reports indicate that extracts of turmeric contain a number of natural agents that block the formation of beta-amyloid, the substance responsible for the plaques that slowly obstruct cerebral function in Alzheimer's disease.
  • Arthritis: Turmeric contains more than two dozen anti-inflammatory compounds, including sixdifferent COX-2-inhibitors (the COX-2 enzyme promotes pain, swelling and inflammation; inhibitors selectively block that enzyme). By itself, writes Duke, curcumin - the component in turmeric most often cited for its healthful effects - is a multifaceted anti-inflammatory agent, and studies of the efficacy of curcumin have demonstrated positive changes in arthritic symptoms.
  • Cancer: Duke found more than 200 citations for turmeric and cancer and more than 700 for curcumin and cancer. He noted that in the handbook Phytochemicals: Mechanisms of Action, curcumin and/or turmeric were effective in animal models in prevention and/or treatment of colon cancer, mammary cancer, prostate cancer, murine hepatocarcinogenesis (liver cancer in rats), esophageal cancer, and oral cancer. Duke said that the effectiveness of the herb against these cancers compared favorably with that reported for pharmaceuticals.
How can you get more turmeric into your diet? One way is via turmeric tea. There are also extracts in tablet and capsule form available in health food stores; look for supercritical extracts in dosages of 400 to 600 mg, and take three times daily or as directed on the product.

And, of course, one can simply indulge in more curried dishes, either in restaurants or at home. However you do it, adding turmeric to your diet is one of the best moves toward optimal health you can make.

Friday, December 10, 2010

Hot Oozy Chocolate Puddings

Ingredients, serves 4:

200g dark, fine good quality chocolate
100g caster sugar
3 eggs
60g butter
2 tbsp chocolate hazelnut spread


Method:

Heat oven to 200˚C. Lightly butter 4 small ramekins. Break the chocolate into rough pieces and put it in a bowl over a pan of gently simmering water. Let it melt without stirring.s

Put the sugar into a food processor, separate the eggs and add the yolks to the sugar. Beat until thick and creamy. In another bowl whisk the egg whites until almost stiff.

Stir the butter into the chocolate and leave to melt, then gently stir in the chocolate hazelnut spread. Fold the chocolate mixture into the egg and sugar, then carefully fold in the beaten egg whites with a metal spoon. Don’t over mix, just ensure there are no floating bits of egg white about.

Scoop into the 4 ramekins and place on a baking sheet. Bake for 12-15mins, til risen. The tops should be cracked and the centres slightly wobbly.

(Sisters Magazine)

Sunday, August 22, 2010

Doogh - Iranian yoghurt drink

Ingredients:

1 cup plain yoghurt
1 cup cold water
Salt to taste
A good pinch of dried mint
Optional: dried rose petals

Place yoghurt in a large glass pitcher. Slowly whisk in the cold water. 

Season with salt to taste and add the dried mint and optional the dried rose petals. 

Serve immediately.

Sunday, August 1, 2010

Joojeh Kabab


4 Servings:

1 chicken, 1 kg
1/2 cup / 110 ml extra-virgin olive oil
2 large onions, grated
4 medium tomatoes
2 tablespoon / 30 ml fresh lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon saffron

Directions:

Prepare marinade: mix olive oil, grated onions, saffron, salt, black pepper and lime juice. Wash and cut chicken into small pieces, then remove the skin. Marinate overnight (or at least for several hours) in refrigerator. The container should be covered.

Thread chicken on long, thin metal skewers. Thread leg and thigh pieces, wings and breast pieces separately, as breast requires slightly less cooking. Also thread whole tomatoes separately on another skewer. Brush with marinade. Barbeque for about 5-10 minutes on each side, turning frequently.

Joojeh Kabab can also be prepared in the oven and without using a skewer. Prepare chicken as before, pre-heat the oven to about 200 C, put the marinated chicken in the oven and stir frequently.

Cut the Tomatoes in halves and roast gently in a pan.

Serve hot with plain rice (Polow or Chelow) or on middle-eastern bread.

Photobucket

Zutaten:

1 kg Hühnerfilet
Saft einer Zitrone oder Limone
2 große rote Zwiebeln, gerieben
4 mittel-große Tomaten
110 ml Öl
1/4 TL Safranfäden
Salz, Pfeffer

Zubereitung:

Das Hühnerfilet in große Würfel schneiden. Safranfäden in etwas warmem Wasser einweichen und zu dem Zitronen- oder Limonensaft geben. Die Zwiebel in Würfel schneiden und hinzugeben. Die Mischung mit Salz und Pfeffer abschmecken und etwas Öl hinzugeben. Das Hähnchenfleisch in die Marinade geben und einige Stunden ziehen lassen. Das marinierte Fleisch auf Spieße stecken und über Holzkohle oder im Ofen bei ca. 200 C grillen. Die Tomaten in einer Pfanne anbraten. Mit Reis servieren.

Sunday, June 20, 2010

Zereshk Polow


Ingredients: (4 Servings)

500 grams basmati or long-grain rice
800 grams chicken
2 spoons butter
four spoons barberries (dried)
one spoon sugar
two large onions
1/2 teaspoon saffron
cooking oil
salt & black pepper


Remove the skin from chicken pieces. Marinate chicken in grated onions, salt and pepper for 4-5 hours.

Cook rice using the recipe given for Polow or Kateh.

Wash barberries twice with cold water and drain the water. Add sugar and fry in butter over medium heat for about five minutes.

Pour saffron in a small bowl. Pour in 2-3 spoons of hot water and mix. Fill the bowl with rice and mix well. Add saffron-rice and barberries to the rest of the rice and mix well.

Cook chicken under grill for 15-20 minutes turning each piece a few times during cooking. Serve with barberry-rice.

Kateh

Ingredients: (4 Servings)

3 cups or 500 grams basmati or long-grain rice
1/2 teaspoon salt
4 tablespoons cooking oil

Wash 500 grams of rice with plain water twice and drain the water. Pour rice into a non-stick pan. Add five cups of water, four spoons of oil and two spoons of salt, and mix. Bring the water to a boil over high temperature. Let the water boil until water level sinks to just below rice level. Cover the pan, and cook over low temperature for about half an hour.

Kateh can be served with kababs or a variety of koresht. It is simpler to cook than Polow (chelow).

Polow (chelow) / Tschelo (Persischer Reis)

Ingredients: (4 Servings)

500 grams long-grain rice or basmati
6 tablespoons cooking oil
1 tablespoon salt

The preparation of polow (chelow) is more elaborate than kateh and results in a delicious non-sticky rice. It is normally served with kababs or any of the main Persian dishes.

Wash rice twice and soak in salted warm water for 3-4 hours, then drain the water. Pour water in a large pan until it is half-full and bring it to a boil.

Add rice and a spoonful of salt and continue boiling until rice slightly softens. Pour rice into a drain and wash it with slightly warm water.

Pour 3 spoonfuls of cooking oil into the pan and add rice. Pour 3 more spoonfuls of oil over rice. Cover the pan and cook over low heat for about half an hour. If cooking time is increased, a delicious crispy layer of rice (called ta-dig) will form at the bottom of the pan.
____________________________________________________________________________

Zutaten für 5 Portionen

5 Gläser Basmati Reis
2 EL Salz
3 Liter Wasser
2 EL Salz
3 EL Öl
Kartoffeln

Zubereitung

Reis in eine Schüssel geben, mit lauwarmen Wasser bedecken, 2 EL Salz dazugeben und mindestens 3 Stunden ruhen lassen. Mindestens 3 Liter (ruhig großzügig) Wasser in einem Topf mit Öl und Salz aufkochen. Das Wasser aus der Schüssel mit dem Reis abtropfen lassen, und den Reis in das kochende Wasser geben. Hin und wieder umrühren, damit sich der Reis nicht auf dem Boden des Topfes absetzt. Nach ca. 10 - 15 Minuten ein Reiskorn heraus fischen und in der Mitte trennen. Wenn es außen schon weich und innen noch etwas hart ist, den Reis in ein Sieb gießen und mit lauwarmem Wasser die Stärke abspülen.

Die Kartoffel schälen und in ca 2-3 cm dicke Scheiben schneiden. In den Topf etwas Öl gießen, die Kartoffelscheiben auf dem Boden des Topfes verteilen. (Sie sollen verhindern, dass der Reis anbrennt. Wenn es gut gelingt, kann man sie auch mit servieren.) Den abgetropften Reis auf die Kartoffeln geben, mit dem Stiel eines Kochlöffels ein paar Löcher bis zum Topfboden in den Reisberg drücken, etwas Öl darauf verteilen und 20 - 25 Minuten mit verschlossenem Deckel auf niedriger Stufe dämpfen. Dabei auf keinen Fall umrühren.

(german.irib.ir)

Saturday, June 19, 2010

Haleem

Haleem photo haleem.jpg
Haleem (Persian: حلیم ) is a thick Persian high calorie dish. It is a special dish prepared during Ramadan in Iran since its good for the stomach.
In Iran, Haleem is made of wheat and Turkey. This dish is slow cooked for some hours which results in a paste like consistency, with the taste of turkey blending with wheat.

Ingredients: (4 servings)
1 l water
1 pound (1/2 kg) skinless turkey breast (You may substitute as much chicken or meat)
1 large sliced onion
1/2 (227 g) pound wheat seeds or Bulgur (pre-shelled, white wheat)
Sesame
Sugar (optional)
Butter or Ghee (optional)
Cinnamon

Place turkey, onion and salt in a pot. Lower heat and cook until turkey is done (about 1 hour). If juices evaporate before turkey is done, add 1/4 cup water. When turkey is cooked, remove from the pot and mash with a potato masher.

Add water to the bulgur to barely cover it (1 litr is enough), then bring to a boil.

Stir occasionally, to prevent the formation of a crust on the bottom of the pan.

In a food processor, mash bulgur into a soft paste and set aside.

Return turkey and bulgur to the pot, mix well and cook over low heat for 2 hours. Then add butter, sugar and sesame.

Serve it in a bowl, sprinkle with cinnamon.

Monday, February 1, 2010

Buttermilk Pancakes


Ingredients:
25 g butter
2 eggs
200 ml buttermilk
4 table spoons sugar
150 g flower
Salt
1 teaspoon baking powder
(about 12 pancakes)

Melt the butter. Whisk the eggs with the buttermilk and the sugar and then stir in the butter. Blend the flower with the salt and the baking powder and stir it in the egg-buttermilk-mix. Let the batter rest for about 15 min.

Heat butter in a pan and poor two table spoons of the batter into the pan and bake the pancakes about 90-120 seconds per side at middle temperature. If things are at the right temperature, you'll know it is time to flip, without timing, by the small bubbles forming at the top of the pancake. When it is covered in small holes, the edge of the pancake will start to look dry. This is the time to flip.

Keep the pancakes warm in the oven at a temperature of about 60 °C.

Tip:
  • It is better to mix the dry ingredients under the wet, like this the pancakes will get more fluffy.
  • The pancakes also get more fluffy, if you let the batter rest 30 min.
  • Don't use an electronic mixer, due to the too vigorous stirring the baking powder looses its momentum, as the release of carbon dioxide is prevented.
  • Next to the baking powder I also use a pinch of baking soda and also a teaspoon vanilla sugar.
  • If you can, pull the egg/buttermilk out of the fridge a bit early and let it come to room temperature. It reacts more strongly to the baking soda and gives more rise to the pancake.
  • The perfect batter should pour onto the fry pan and not move much; it should only require a few taps of the measuring cup to spread it out. If the batter is too runny then just add a bit more flour, a few tablespoons at a time until it thickens up.