The new su­per food with more health ben­e­fits than turmeric

Life & Style Weekend - - FRONT PAGE - with Vicki Tay­lor

DO YOU know what nigella seeds are? They are the lit­tle black seeds sprin­kled on top of Turk­ish bread that I al­ways thought were black sesame seeds.

Nigella is also known as kalonji and of­ten mis­taken as black cumin. Jet black in colour, they have a very dis­tinc­tive onion flavour when cooked.

Spices are very healthy for you – re­search proves that. Cur­rently nigella seeds are claimed to have more health ben­e­fits than turmeric, and that’s say­ing some­thing. They’re claimed to cure ev­ery­thing ex­cept death!

They have mas­sive health ben­e­fits but as I say to all my cus­tomers, please do your re­search, and I don’t just mean the first thing that comes up from Dr Google. Use trusted sources and sites.

Here’s a recipe I adapted from one of my trips to Ker­ala, In­dia. It’s a great side dish when serv­ing with a curry. Nat­u­rally, chilli is op­tional but in my recipe I’ve omit­ted it. En­joy!

Cau­li­flower and potato with nigella and mus­tard seeds

Serves 4 as a side dish

IN­GRE­DI­ENTS: ◗ 1 cau­li­flower, cut into small and medium sized flo­rets ◗ 2 large pota­toes, peeled and cut into cubes ◗ 1 large onion, sliced into wedges ◗ 2 cloves of gar­lic, crushed/diced ◗ 1 tsp nigella seeds ◗ 1 tsp mus­tard seeds

◗ ½ tsp ground turmeric ◗ 2 tbs mus­tard oil ◗ 1 tsp mus­tard seeds ◗ 2 green chill­ies, cut in half, seeds re­moved and sliced thinly (long ways) ◗ ½ tsp raw sugar ◗ ½ cup re­duced-salt chicken or vege stock ◗ salt and pep­per to sea­son ◗ chopped co­rian­der leaves to serve ◗ 1 tomato, thinly sliced to serve

METHOD: Heat the oil in a large fry pan over medium heat and add the nigella seeds. Stir the seeds un­til you start to smell them. Add the mus­tard seeds, onion and sliced green chilli. Once the mus­tard seeds start pop­ping, add the crushed gar­lic, cau­li­flower and diced pota­toes. Stir well be­fore adding in the salt, turmeric and sugar.

Turn the heat to high and stir-fry to caramelise the edges of the veg­eta­bles, which should take about three min­utes.

Add the stock, cover and cook the veg­eta­bles 12–15 min­utes, over low heat. Lift the lid and check the veg­eta­bles are cooked. The cau­li­flower should not be mushy. Check for sea­son­ing.

Sprin­kle the chopped co­rian­der over the top, fol­lowed by the sliced toma­toes and serve im­me­di­ately.

Visit Vicki at Red Hot Chilli Pep­per, 9/65 Bul­cock St, Caloun­dra.


Nigella seeds are said to have more health ben­e­fits than turmeric, and that’s say­ing some­thing!

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