Archive | August, 2013

Oh Sweet Cinnamon: Part 2

Posted on 29 August 2013 by admin

Following the first part on our introduction to cinnamons, here is the second part that explains the benefits of cinnamon:

1. Blood sugar control
Numerous studies show that cinnamon regulates blood sugar and can help those with insulin resistance. It is good for Type 2 diabetics and hypoglycemics.
Adding cinnamon to high carb food will help lower the impact it will have on blood sugar levels. Research conducted at Malmo University Hospital examined how 14 subject’s stomachs emptied after eating rice pudding laced with cinnamon. Scientists concluded that the rice pudding lowered the gastric emptying rate from 37% to 34.5% and reduced blood sugar levels after eating. Another study published in 2009 suggests that taking/eating cinnamon twice a day for 90 consecutive days can improve blood sugar levels.

2. Assist weight loss
Since Cinnamon increases insulin’s capacity to metabolize sugar – cinnamon may help reduce hunger pains and sugar cravings, which could help reduce weight. Especially those who have diabetes and find it hard to lose weight. This article cites Dr. Greenburg of Tufts University says that their research holds promising possibilities for weight loss.

3. Reduce heart disease
Cinnamon can help reduce heart disease and improve colon function because it reduces LDL cholesterol levels. The combination of calcium and fibre in cinnamon binds and removes bile salts that has damaging effect on the colon, from the body. When the bile is removed the body, it has to break down cholesterol to generate new bile. This prevents heart disease and atherosclerosis.

Image via tpaascommunity

4. Food Preservative
Cinnamon is effective in inhibiting bacterial growth.

5. Disinfectant and antibacterial
It has natural anti-infectious compounds. Certain studies show that cinnamon has been effective against ulcer-causing H. pylori bacteria and other pathogens. Cinnamon’s oils and nutrient composition can reduce the symptoms of the virus. It can help to alleviate respiratory infections. It is also anti bacterial.

6. Cognitive Development
According to a German study those taking cinnamon improved their response times and memory recall. According to a study authored by Dr. P. Zoladz, simply smelling cinnamon can boost cognitive processing and stimulate brain functions.

7. Anti-inflammatory
Cinnamon has been shown to alleviate arthritic pains.Studies at the Department of Internal Medicine, Kangnam Korean Hospital, to reduce cytokines linked to arthritic pain. Cinnamon has anti-inflammatory properties. It can lower the release of arachidonic acid from cell membranes.

8. Cancer prevention
Research done at the University of Texas, published in the journal Nutrition and Cancer cited that cinnamon may reduce the proliferation of cancer cells. Another study found good results with leukemia and lymphoma cancer cells. Cinnamon has two chemical constituents called cinnamaldehyde and eugenol (from cinnamon oil). These were used to develop nutraceuticals that have proven to be effective in fighting colon cancer cells (eugenol) and human hepatoma cells (cinnamaldehyde).
Research studies show that sugar may be causing or sustaining cancer cells and cinnamon may have a mitigating effect by controlling blood sugar levels in the body. So the evidence seems to suggest that cinnamon is starving cancer cells of the sugar needed to sustain them.

9. Supplement
It contains fiber, calcium, iron, and manganese.
It’s been proven effective for menstrual pain and infertility. Cinnamon contains a natural chemical called cinnamaldehyde, which studies show increases the hormone progesterone and decreases testosterone production in women, helping to balance hormone.
According to the University of Maryland Medical Centre, cinnamon has high levels (73% DV in two sticks of Cinnamon) of manganese. Manganese is used to build bones, blood and other connective tissues.

10. Anti-oxidant
Cinnamon is one of the top seven anti-oxidants in the world. Anti-oxidants reduce the formation of free radicals that cause cancer. A study found an ORAC value of 267536 μmol TE/100g (USDA 2007) from cinnamon meaning that it not only gives flavor to food but it is high in anti oxidants.

Image via nutrascienceusa

11. Irritable Bowel Syndrome (IBS)
Cinnamon can reduce the discomfort associated with IBS especially the bloating. It does this by killing bacteria and healing infections in the GI tract and enabling the gastric juices to work normally.

12. Tooth Decay and Gum Disease
Again the anti-bacterial properties of Cinnamon play a crucial role in getting rid of harmful bacteria without damaging your teeth or gums. It’s one of the reasons that Cinnamon Oil is often used in chewing gums, mouthwashes, toothpaste and breath mints.

13. Insect Repellant
The anti microbial qualities of cinnamon leaf oil can be used for head lice treatment, black ant control, bed bugs, dust mites, and roaches.

14. Alzheimer’s Disease
An Israeli study done at the University of Tel Aviv that found sufficient evidence to conclude that cinnamon can delay the effects of five aggressive strains of Alzheimer’s inducing genes. Another study also finds that orally administered cinnamon extract has had good success in correcting cognitive impairment in Alzheimer’s Disease in animals.

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Mutton Mysore Rajah

Posted on 24 August 2013 by admin

The Mutton Mysore has to be one of the most delectable mutton dishes. The tender mutton is cooked slowly to bring out the flavour of the meat, infusing it with the tanginess of fresh tomatoes and a firework of spices. We call it the mutton mysore rajah because it’s one of our favourites and our recipe is exquisite! The best part is that it isn’t hard to make at all. It’s so good, it’s bound to be a hit at parties!

Preparation time: 20 minutes
Cooking time: 1 hour
Serves: 10 people

Ingredients:
300g tomatoes – cut into 8 pieces each
1kg – lean mutton cubes
2 red onions – chopped
2 potatoes – cut into cubes
1 tbsp garlic paste
1 tbsp ginger paste
100g cooking oil
1 tbsp garam masala
2  tbsp chili powder
1 ½ tbsp meat powder
1 tbsp cumin powder
½ tsp turmeric powder1 stick cinnamon
3 cloves
5 pieces cardamons
1 tsp fennel
1 stalk curry leaf
Salt to taste

Method:
1. Wash mutton cubes and drain.
2. Put drained mutton into a pot and add garlic paste, ginger paste, turmeric powder and salt. Leave to cook for 45 minutes.
3. Heat saucepan. Add oil. Add in cinnamon stick, cloves, cardamons, fennel, onions, tomatoes, potatoes, curry leaves and fry till fragrant.
4. Add in cooked mutton together with chilli powder, turmeric powder, meat powder, cumin powder and garam masala powder. Leave to cook on slow fire for about 10 minutes and lastly, add salt to taste.
5. To garnish, sprinkle freshly chopped coriander leaves and red chilli.

 

Now sit back, relax, and enjoy the delicious Mutton Mysore Rajah.

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Gobi Jaipur

Posted on 03 August 2013 by admin

If you aren’t a fan of cauliflower (or ‘gobi’ in Hindi), you’re about to be. It’s a tricky vegetable because when it isn’t cooked properly, it can be quite unappetizing. Fortunately, we have the perfect Big Rajah exclusive recipe that will bring out the best of cauliflower. It’s quick, easy and most importantly, very tasty. Saute them in the right mix of aromatic spices and you’ll get a dish fit for royalty, the very reason why the Big Rajah himself allocated the posh name ‘Jaipur’ to the dish.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 10 people

Ingredients
600gm cauliflower – separated into florets
4 pips garlic – finely chopped
4 slices ginger – julienned
4 tbsp chilli sauce
3 tbsp yoghurt
½ tsp garam masala
1 tsp paprika powder
½ tsp tandoori powder
½ tsp. corn flour – diluted in water
4 tbsp. cooking oil
½ cup water
Salt to taste

Method
1. Wash and half cook cauliflower then drain well.
2. Heat saucepan and add oil.
3. Fry the ginger and garlic till fragrant.
4. Add half cup water, chilli sauce, paprika powder, garam masala, tandoori powder and bring it to a boil.
5. Reduce heat and add yoghurt, cauliflower and salt.
6. Cook a further 3 minutes, adding the diluted cornflour and toss until cauliflower is well coated with the sauce.
7. Garnish with chopped fresh onion leaves.

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