Spicy Potatoes with Turmeric--Healthy Indian

I love turmeric. And not only because of its delicate taste and intense color which so easily stains kitchen tools, but also because of its health benefits. Almost every time I open any magazine that discusses healthy foods I find an article raving about this yellow spice. Turmeric is claimed to have a very strong anti-inflammatory, anti-oxidant and anti-tumor properties. Some studies show that turmeric can be as effective as steroids and ibuprofen in fighting arthritis. Others say that it can protect against Alzheimer or Parkinson diseases.

Besides all that we learn about turmeric it is a nice spice that enriches many dishes. It has been in my cuisine for ever and certainly ever since I first tried Indian recipes a long time ago in England. But it is worth mentioning that turmeric should not be abused as too much of it may cause a dish to have a bitter taste.

These Indian potatoes is a dish spiced with turmeric that I have been recently making very often. It is a simple vegetarian dish that served with green lettuce or fresh cucumber salad makes a nice dinner. Please try it, for whatever reason--health benefits or just its beautiful color and taste.

Spicy Potatoes with Turmeric
(Serves four)

2 lb (about four) wax potatoes,
1 medium onion chopped,
3 tsp turmeric,
2 tsp of panch poran spice (or 1/4 tsp cumin, 1/4 tsp.fennel, 1/4 tsp mustard seed, 1/4 tsp onion seeds (nigella), 1/4 tsp fenugreek seeds),
1 and 1/4 cup natural yogurt,
2 tbsp tomato paste,
2 tbsp of ghee or vegetable oil,
salt,
1/2 cup fresh cilantro leaves to garnish.

Preparation:
1. Peel off potatoes, cut alongside in quarters and cook for about 15-20 minutes, until not raw anymore but still firm. Drain them then on a colander.
2. Preheat oven to 350F
3. In a large frying pan heat ghee and add onion. Fry it until transparent.
4. Add to the onion all the spices, tomato paste, and yogurt. Bring to boil and simmer for 3 minutes.
5. Add potatoes to the pan and mix until they are coated with the spices and yogurt mixture.
6. Transfer potatoes to an oven proof dish.

7. Bake for 40 minutes covered with a lid or aluminium foil.

Serve warm garnished with chopped cilantro leaves and green salads.

Cauliflower Soufflé--Easy and Fluffy

I have always been attracted to all kinds of soufflés. Making them has been a culinary challenge and eating a reward. I have already tried to make the sweet ones, among others chocolate and lemon soufflés, and on my list is also a cheese soufflé--the king of spicy soufflés. Soufflé can be made of almost anything, including a whole variety of vegetables. The best for this purpose are the starchy and not too watery ones.

But there are two major problems when it comes to soufflés. They are based on béchamel sauce and that takes extra work and experience, and need to be served immediately after baking or will sit down while cooling.

The other day, while collecting all the information on soufflés I found a very interesting recipe for a cauliflower soufflé. It was different than all the others and was made of just cauliflower and eggs without the béchamel base. I decided to give it a try. The dish turned out great. It was much lighter than any regular soufflé and it was easy to make in no time at all. Crispy on the outside and fluffy on the inside served with green lettuce or tomato salad made a delicious summer, vegetarian dinner.

Cauliflower Soufflé
(serves four)

Ingredients:
1 large cauliflower about 2lb,
4 medium eggs,
1 cup Gruyère or sharp cheddar cheese,
3 tbsp melted butter, plus an extra tbsp to grease the baking dish,
1/4 tsp ground nutmeg,
salt and freshly ground pepper.

Preparation:
1. Cut out cauliflower florets leaving the stem. Cook them until soft in a large pot of water with a tbsp of salt. Drain them well on a colander and cool down a bit.
2. Preheat oven to 400F.
3. Mash cauliflower using a food processor or potato masher. Add egg yolks, cheese, melted butter, pepper, nutmeg, and mix well.
4. In a large bowl beat egg whites until stiff. Incorporate them into the cauliflower in three batches.
5. Grease with butter a 9-inch round oven proof dish with higher walls. Pour the cauliflower mixture in it.

6. Bake for 20-25 minutes, or until the top becomes lightly brown.

Serve accompanied by green or tomato salads.

Exotic Corn Salad with Mango Dressing

Since grilled chicked was the last recipe I shared, today, I would like to post something that goes very well with grilled meats and fish, particularly chicken or salmon.

I came up with the idea of this simple salad last year, when I was wondering what to do with the champagne mangoes that still tasted good but were not too presentable. Inspired by the papaya dressing I made a similar dressing, using mango spiced up with lime juice and shallots. I poured it over some leftover corn and my new salad was ready.

This combination always intrigue my guests who try to guess what the salad is made of. It is also the salad that I am asked recently most often to make or bring. I take the whole credit and accept complaints if you do not like it, but I am sure salads with such ingredients must circulate around the world. Last year, when flying with Air France I was served a lobster accompanied by a salad made from chopped mangoes and corn. It tasted similarly although it lacked the sourness that makes my salad special. Then I proudly thought "Oh, they stole my idea". And you are welcome do to it too.

Corn Salad with Mango Dressing

Ingredients:
1 lb (16 oz) of cooked corn kernels,
2 champagne mangoes or one regular,
1 medium shallot,
1 lime or a small lemon,
1 tbsp olive oil,
1/2 cup coriander leaves,
salt and pepper to taste.

Preparation:
1. Peel off the mangoes, cut out the flesh and put in a food processor. Add chopped shallot, lemon juice, olive oil and make a smooth dressing.

2. Add chopped coriander leaves, salt and pepper, and pulse a few times.
3. Pour the mango sauce over the corn and mix it in.
4. Transfer to a bowl, decorate with coriander leaves and serve with meats.