Indian Spices

I am forever amazed when I read about recent studies stating the numerous health benefits of spices commonly used in Indian cooking. I wonder what made our ancestors know these spices were really good for us?

Some interesting things I read in regarding common spices used in Indian cooking:

Dalchini (or dalchin chekka or cinnamon sticks) and lavanga (or cloves):

"Two related studies have shown that cinnamon and cloves can reduce the risk factors for diabetes and heart disease up to 30%" (Times, December 04th, 2006)

One study performed by the Beltsville Human Research Center, Maryland stated that consumption of 1g, 2 or 6g of cinnamon caused a reduction in blood glucose levels, LDL levels (bad cholesterol) and also total cholesterol levels in people suffering from Type 2 diabetes without affecting the levels of HDL (good cholesterol).
Link to the abstract
Link to another study by the same group about similar benefits in cloves

Ginger:

Each time I complained of a cold, my mother used to tell me, "have some hot ginger tea!" Imagine my surprise when I came across an article which lead me to numerous studies correlating ginger powder and inflammation! Ginger powder has been suggested to be an effective agent useful in reducing symptoms of nausea (pregnancy related, post-operative, motion sickness, chemotherapeutic) and inflammation (example: arthritis).
Link to a paper presented in a journal about ginger
Link to abstract

Washing your Veggies

Winter's here!!!! Well, wanted to post some very important information about washing vegetables with hot water (I know how tempting that sounds in this cold weather!)
Well, there are two things to consider while washing vegetables with hot water:

The first thing to remember is that Vitamins B and C dissolve in water, so on prolonged washing of vegetables with water, or even washing for short periods with hot water may effectively remove the vitamins. This is important especially for green leafy vegetables.

The second very important thing to consider is plumbing. Yes, you read that right! Plumbing. Older pipes contain lead in them. Lead has a very unique property. It is insoluble in cold water but dissolves in hot water. Lead is a carcinogen and is extremely toxic. So, each time you wash your vegetables, or for that matter, use hot water from the faucet to cook, remember, there is a strong possibility that you have some lead in there!!!!! If you are one of the lucky few who has new lead free plumbing, you can definitely use hot water from the faucet to cook, but remember, vitamins still dissolve better in hot water than cold!

Some interesting reads:
Lead poisoning and plumbing info sheet
Drinking water and Lead

Singapore Fried Rice

Have not made this in a long time, but I know Sheetal and Sonu are waiting for this information, so here goes:

Ingredients:
Makes 4 servings
Boiled Rice: 1 cup
Carrots: 2 big or 3 small, finely diced
Spring onions: leaves and stem: 10, chopped
Beans: 10 thinly sliced
Onion: 1, chopped
Ginger-garlic paste: 1/4 tsp
Tomato sauce: 1 tbsp (add more if you want to make it less spicy)
Chili sauce: 1 tsp
Soy sauce: 5 drops
Vinegar: 1 tsp
Sugar: 1/4 tsp
Green chilies: 4 to 5
Pepper: 1/2 tsp

Method:
To 2 to 3 tsp oil, add onions. Saute for 1 to 2 minutes.
Add beans, carrots. Saute uncovered for 2 minutes.
Add green chilies, pepper, salt, ginger garlic paste. Cook for 2 minutes.
Add boiled rice, salt to taste, sugar, chili sauce, tomato sauce, soy sauce.
Add vinegar. Saute for 2 to 3 minutes.
Serve hot garnished with spring onions.

Nutritional Information:
Per serving or 127 gms
Calories: 152
Calories from Fat: 62
Total Fat: 7 g (11% of DV)
Saturated fat: 1 g (5% of DV)
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 628mg (26% of DV)
Total Carbohydrate: 21 g (7% of DV)
Dietary Fiber: 1 g (5% of DV)
Sugars: 4 g
Proteins: 1 g

Vitamin A: 9% of DV
Vitamin C: 141% of DV
Calcium: 2% of DV
Iron: 4% of DV

Percent daily values are based on a 2000 calorie diet and may vary based on individual requirements.

Caloric Breakdown:
Carbohydrates: 54% Fats: 41% Proteins: 5%