About RTÉ Television
The Afternoon Show
The Afternoon ShowRTÉ One, Weekdays, 4.00pm

The Health Benefits of Tumeric

Wednesday, 28 October 2009

We have two delicious recipes from Arun Kapil which contain the cancer fighting spice tumeric!

Methi Aloo

India is known for its 'street food'. Really tasty, highly spiced little snacks designed for eating 'on-the-move' to sate all hunger pangs until the next meal. This potato dish is brilliant in its simplicity and versatility; it's delicious eaten by itself or as an accompaniment to your favourite dish!

Serves 2 to 3

. 2-3 tblsp sunflower oil
. 2 cloves of garlic, crushed and roughly chopped
. ½ tsp salt
. 1 tsp turmeric powder
. 1 tsp cumin seeds, whole
. 1 tsp dry (Kashmiri) red chilli flakes
. A couple of handfuls of dried methi (fenugreek) leaves
. 1 medium tomato, deseeded and diced
. 2-3 medium potatoes, peeled and cut into small pieces or diced (any variety is fine, but my favourites are the Roosters for this recipe)
. 250ml of water

Sauce dressing
. 100ml Crème fraiche
. Small handful of fresh coriander leaves, roughly chopped
. ½ lemon juiced and zested

1. Take a heavy bottomed pan, place on a medium heat and add the oil and gently heat.
2. Add the garlic and fry until a light nutty brown colour.
3. Then, add the cumin seeds, chilli flakes, salt, turmeric and gently fry for a couple more minutes
4. Add the chopped tomato, stir, turn down the heat, add the potatoes and mix well.
5. Add the water and cook for about 5mins on a medium flame, stirring occasionally.
6. Add methi leaves and continue to cook on a medium flame until the potatoes are just done and the water is fully absorbed.
7. Meanwhile, mix the dressing ingredients in a bowl.
8. Serve the potatoes in paper cup with a wooden fork and good dollop of sauce..enjoy!

Saffron and Rose Chicken feast

Fragrant, aromatic, satisfying, attractive.
Summer sun, turquoise skies, balmy evenings, friends, family and hazy, lazy days. This chilled dish offers summer in a bowl - dazzling colours, exotic taste and a truly vibrant mix of flavours. Sweet, soft Basmati rice tempered with saffron, rose petals, lemon juice and black mustard seeds, aromatic Garam Masala spiced chicken topped with a zingy roasted ginger, garlic, tomato 'squeezy' sauce and fresh, grass-green coriander. Simply pop into your picnic hamper, onto your buffet table or garden rug..wherever or whatever the occasion, enjoy!

Serves 6 people

1. Purée
. 200g fresh tomatoes
. 50g fresh, root ginger, un-peeled
. 6 fat cloves garlic
. 2 tsp turmeric
. 1 tsp cumin, ground
. Splash of sunflower oil

2. Squeezy Sauce
. 4 tblsp Purée (see above)
. 4 tblsp natural yoghurt
. ½ lemon, juice
. Pinch of salt, sugar and pepper (to taste)
. 1 tsp sunflower oil

3. Rice
. 250g Green Saffron's Aged Basmati rice
. 500ml cold water
. Pinch of saffron
. 1 small handful dried rose petals
. Pinch of salt
. 1 tblsp black mustard seeds
. 1 tsp black pepper, freshly ground
. 1 lemon, juice and zest
. 4 tblsp sunflower oil

4. Chicken
. 800g Chicken meat or 6 chicken breasts chopped into bite-size pieces
. 300ml sunflower oil
. 100ml white wine vinegar
. 3 tsp Green Saffron's Garam Masala
. 1 tblsp Squeezy Sauce
. 1 tblsp sunflower oil

1. Turn on your oven to 180°C, Gas Mark 4
2. Pop the tomatoes, ginger and garlic onto a roasting tray with a little oil, roll them about and pop into the oven.
3. Roast for about 30mins or until they're good and soft, but not too coloured.
4. Take out of the oven, pop into a food processor and blitz into a pulpy paste.
5. Pour the pulp into a sieve and, using the back of a metal spoon, push through the sieve into a bowl.
6. Sprinkle the turmeric and cumin into the bowl. Stir to combine and set aside.
7. When cool, pop into the fridge until you're ready for it.
Squeezy Sauce
8. Simply place all the Squeezy Sauce ingredients in a bowl and mix thoroughly to combine all the flavours.
9. Set aside until later.
10. Rinse the rice and pop into a saucepan.
11. Add the 500ml cold water, salt and saffron.
12. Bring to the boil. As soon as the water boils, turn the heat down, half cover with a lid and simmer until all the water has been absorbed.
13. Sprinkle the rose petals into the pan and carefully stir through with a fork. Then, pour the rice onto a deep baking tray.
14. Meanwhile, in a separate pan heat the oil, add the pepper, mustard seeds and allow to crackle for about 30 seconds, then pour over the rice, oil, spices, the lot...
15. Sprinkle the lemon juice over all the rice and, again, carefully combine all the flavours with your fork, trying not to break too many grains of rice.
16. In a bowl, add the chicken, oil, vinegar, Garam Masala and allow to marinate for about half an hour.
17. Then, heat a heavy bottomed sauté or frying pan and fry the chicken in batches, to get a little nutty brown colour.
18. Once cooked, pop into a bowl and immediately add 3 tblsp of the marinade and the 1 tablespoon of Squeezy Sauce to the hot chicken and stir thoroughly, but gently.
19. Allow to cool.
Now you've done the hard work it's time to put it all together:
20. Take your favourite, or a large serving platter. Spoon the rice onto the platter, dot the chicken and its marinade on top of the rice, drizzle with the Squeezy Sauce, then finish off with a good scattering of fresh coriander...and enjoy!