Full of Spice and Healthiness

The final cooking demonstration of the 2018 spring quarter featured an Indian dish called Aloo Gobi. Once again, the event was held at Glen Mor from 5:00 to 7:00 pm. Potatoes and cauliflower, that provide potassium, starch, vitamin C, which are mixed in with a variety of spices such as cumin seeds, chili powder, turmeric and garam masala, are just a few of the main ingredients. One of the more important ingredients in the dish is turmeric which is a medicinal herb which has been used in India for thousands of years and is responsible for Aloo Gobi’s quintessential taste. Turmeric is linked to possible improvements in memory and prevention of heart disease due to the antioxidants and anti-inflammatory compounds present in curcumin, one of its main components. At first glance, cooking the dish might seem difficult and intimidating to attempt due to the many spices and steps that it requires; however, once you get the hang of it, the dish becomes relatively easy to cook. In addition, most of the ingredients used are spices and seasonings which then become an investment towards other dishes in the future.