JUNNU / KARVACH

JUNNU – AN ANDHRA SPECIALITY / KARVACH - MAHARASHTRA
Junnu is a delicacy enjoyed by the people from Andhra Pradesh. It is known as Karvach in Maharashtra. Junnu/ Karvach is usually prepared with the first milk obtained from the cow after it delivers the calf. Since everyone can’t get this milk, especially people living abroad and in big cities, there is another recipe using China Grass for preparing this dessert so you don’t miss out on the delicacy.

Ingredients
China Grass (Agar Agar) - 10 grams
Milk - 1 Litre
Sugar – 1 ½ cups
Cardmom powder – 1tsp
Coarsely Ground Pepper powder – 1tsp (optional)
Seasonal fruits can be used for decoration

Method
The china grass should be first washed well in a colander to remove traces of any preservatives.
In a saucepan, Add one litre milk and allow to boil. When milk starts boiling, Add the china grass. The China grass melts in the boiling milk in 4 to 5 minutes. Now add the sugar and stir constantly. Once the sugar and china grass have blended with the milk, Add the cardamom power and coarsely ground pepper. Stir well for a few seconds and switch off the gas. Allow the mixture to cool a little.
You can just pour onto a plate and cool in the refrigerator (DO NOT PLACE IN DEEP FREEZER) for about an hour and cut it into squares or diamonds after it becomes solid and enjoy. This tastes exactly like Junnu / Karvach.

Serving Instructions
Pour the mixture into small ice cream cups or glass bowls.
Top it up with seasonal fruits. Place the cups/bowls in the refrigerator, in about an hour, the mixture solidifies like ice-cream. After it becomes solid, it will not melt like ice-cream. It will be like a milk jelly.

Note: Pepper is optional. Please note that after it become solid, Pepper and cardamom powder form a sort of layer at the bottom.

Tip: Consume this dessert as soon as possible. You can store it in the refrigerator for 2 days. If not kept in refrigerator, consume on the same day.

GUJARATI METHIA KERI (FENUGREEK & MANGO) PICKLES

GUJARATI METHIA KERI (FENUGREEK & MANGO) PICKLES
Ingredients

1 kg raw firm mangoes, chopped in chunks
200 gms crushed mustard seeds
200 gms fenugreek seeds
Salt as per taste (approx 150 gms)
2 tbsp turmeric
1/4 cup Red chilly (as per taste)
2 cups mustard oil

Method

Place mango chunks in a jar and put some salt and 1/2 of the turmeric in it. Shake the jar so the pieces are evenly coated. Keep aside.
Shake this jar in a pendulum motion every 7-8 hours, for 2 days.
On the second day, soak methi separately, keep it overnight.
On third day, drain water from methi.
Empty the mangoes into non-iron colander and allow the water to drain for 15-20 minutes, Retain the drained water. In this water, put the soaked Methi seeds for about 2 hours so that the essence of the mango enters the fenugreek seeds, rendering it a sour and salty taste. Meanwhile Pat dry the mango chunks, and dry in sun for 4-5 hours on a towel. Now, drain the methi and dry them completely with the towel.
Mix all the ingredients except the mango chunks
Heat oil very well till smoky. Let it cool. In half the oil, add the mixed ingredients and then add mango chunks Mix it well, so all chunks are coated with the masala.
Transfer to a clean jar and press down lightly. Pour remaining oil on top, oil should cover the pickle.
Allow to marinate for 10 days before using.
Take out in small quantities for use in a small glass jar. The main jar should always have a layer of oil floating on top. Add more oil if required, but remember the oil should be first heated and then cooled.

Shelf-life: More than a year

MAHARASHTRIAN PITLA

MAHARASHTRIAN PITLA
Being married to a Maharashtrian exposed me to the rich Maharashtrian cuisine and one of the best things I learned and absolutely adore is their Pitla and ocfourse Zunka which is a slight variation to the Pitla. This can be had with Bhakri(A jowar or Bajra roti) or Chappati. It is an instant dish and can be prepared in a jiffy. If you don’t have any vegetables at home except onions and you are hungry and need to dish up something, Pitla would be the best option.

Ingredients
Besan (Gram flour) – 1 cup
Onion - 1 finely chopped
Green Chillies – 2 finely chopped
Mustard seeds - 1/2 tsp
Red chilli powder – 1/2 tsp
Turmeric powder - 1/2 tsp
Asafoetida – a pinch
Salt to taste
Curry leaves - 1 sprig (optional)
Coriander leaves for garnish
Oil – 1-2 tbsps

Method
Fry the besan in a little oil till it turns light brown. It should loose its raw smell. Keep aside.

Heat some oil and add the mustard seeds, once it starts to crackle, add the onions and fry till the onion becomes transparent and nicely fried. Add the curry leaves and fry for a minute.

In a bowl, Take the Besan, turmeric powder, red chili powder, asafoetida and salt and mix it with water, to form a batter with a liquid consistency. This is a sure shot method of preparing a successful Pitla for beginners according to my mother-in-law. As when you make a batter, there wont be lumps and it will be easier to handle the cooking. Once it simmers. Garnish with coriander leaves. The Pitla is usually in liquid consistency like the Dal. So you can even mix it with rice and eat.

Serve the Pitla hot with chappatis or white rice.

PUDLA

PUDLA
The Pudla is like a gram flour Dosa made by the Gujaratis. Its usually an instant menu in most households. The picture of the Pudla in my blog is a flatter version as I feel if flat the Pudla gets cooked well and we dont get the raw gram flour smell. But usually the Pudla traditionally is a bit thicker something like our Uttappam.
Ingredients
2 cups – Gram flour (Besan)
1 Onion, very finely chopped
Finely chopped Ginger – 1 tbsp
Finely chopped Green Chilly – 1tbsp
Salt as required
Chilly powder as required
Coriander leaves
Oil
Method
Take a vessel and put the Besan in it. Add 1 cup water and stir to make a smooth batter. Add the salt, chilly powder, onion, ginger, chopped green chillies and finely chopped coriander leaves. Mix well and set aside for 15 minutes.
Take a non stick tava, put one teaspoon of oil and spread it evenly on it. Keep the gas on a low flame. Stir the batter once and pour a ladle full of batter onto the Tava. Either spread it in a round fashion with the ladle as you do for dosa or tilt the pan to spread it (like making a crepe).
Cover and cook for 3 minutes. Turn over and cook, uncovered, until it becomes golden.
Repeat with remaining batter, stirring before using.
Remember that if you are doing the crepe method of tilting the tava. The flame should be low and the tava shouldn’t be very hot so you should keep sprinkling water after every pudla is done.
Enjoy the hot Pudlas with green coriander Chutney or Tomato Sauce.

MORU CHAARU

MORU CHAARU
This is an instant recipe. When you don’t have time and there is nothing else except sour buttermilk, tasty Moru chaaru is what u can make. It has all the qualities of moru chadam(curd rice) but tastes better.

Ingredients
Buttermilk – 2 cups
Mustard seeds – 1tsp
Udad Dal (ulutham paruppu)– 1tsp
Fenugreek seeds – ½ tsp
Red chillies – 1-2 broken into 2 pieces (according to taste)
Curry leaves – 1 sprig (if you have)
Salt to taste
Method
Heat Oil, splutter mustard, red chillies, Udad dal and fenugreek seeds and the sprig of curry leaves.
Pour buttermilk and add salt.
Remove from the flame before buttermilk comes to boil.
You can have it with rice and papadams
Its nutritious, good for health and tastes really awesome.

LIPS

LIPS

-To prevent your lips from chapping, use hot water fermentation on your lips and then apply a mixture of vaseline and honey. Apply this mixture about three times a week.
-To prevent your lips from drying you can use a ground mixture or rose petals and milk butter.
-Hydrate your body by drinking plenty of water. Dehydration can cause dryness of lips.

-Increase your water intake during winter to keep your lips look fresh. You can also humidify the rooms to deal with winter dryness.
-If in spite of water intake your lips seem dehydrated, apply cool wet cloth to hydrate lips. Also try to seal in the moisture with a lip balm. Apply lip balm every hour or two to treat dry lips and to keep them healthy. Use balm with an spf of at least 15 to save your lips from sun damage.
Don't lick your lips, it will cause more chapping. Licking lips doesn't moisturize them.
Lip lickers also tend to be lip biters. Biting lips removes their protective covering which causes further drying.

-Creamy lipsticks can act like balms and prevent your lips from chapping. Avoid using lipsticks that can dry out your lips.
-Use a soft toothbrush to softly buff your lips to remove the deposit of dead cells that will cause more drying and flaking.
-Chapped lips are also susceptible to infections. Apply over-the-counter antibiotic ointment to avoid infection.
-You can also try applying clarified butter or milk cream before going to bed for a few days.
-Other remedies that you could try are - rub a slice of cucumber on your lips, apply neem extract, and use aloe vera gel.

-A saline bath is also seen to help some people.
-If you're plagued by dark, almost black lips, here's what you could do: Mix equal amounts of almond oil, glycerin and honey with rose water, shake well and apply.??
-If your lips turn black, try this, Make a paste of milk cream, lime juice and honey and apply it to your lips and u will see the change in colour. If it is very black, use this concoction everyday till u see the results.

I LOVE YOU ANYWAY

I LOVE YOU ANYWAY
The fear of rejection may be one of the most basic fears of the human experience. Dr. Joe Harding tells a heart-warming story of a man who finally decided to ask his boss for a raise in salary. It was Friday. He told his wife that morning what he was about to do. All day the man felt nervous and apprehensive. Late in the afternoon he summoned the courage to approach his employer. To his delight, the boss agreed to a raise.

The man arrived home to a beautiful table set with their best china. Candles were lighted. His wife had prepared a festive meal. Immediately he figured that someone from the office had tipped her off! Finding his wife in the kitchen, he told her the good news. They embraced and kissed, then sat down to a wonderful meal. Next to his plate the man found a beautiful lettered note. It read :
"Congratulations, darling! I knew you'd get the raise! These things will tell you how much I love you."

While he was on his way to the kitchen to get the dessert he noticed that a second card had fallen from her pocket. Picking it off the floor, he read :
"Don't worry about not getting the raise! You deserve it anyway! These things will tell you how much I love you."

Total acceptance! Total love.

The wife’s love for her husband was not contingent upon his success at work, it was just the opposite. If he were to fail there or be rejected by his boss, he'd be all the more accepted at home. She stood behind him no matter what; softening the blows, healing the wounds, believing in him, loving him. That's the way families “can” be with each other.

We can bear being rejected by almost anyone if we're loved even by one person unconditionally. That one person is already existing in our life and that is “God”.
God loves each of his children equally and unconditionally, whether we think of him or not, whether we pray to him or not, he still cares for us. It is important in life that we love others unconditionally just as God's love is unconditional towards us. His love for us is perfect and is not dependent on whether we triumph or stumble or whether we succeed or fail.
There is a God in each one of us. Let’s not conceal one's true feelings or intentions, let’s see God in each and every one around us. Let us not go forth saying that we love with no feeling behind it, but rather let us go forth with a pure heart showing God's love to all unconditionally just as God wishes for each of us.
Love each other like how God loves us.

Garlic - Health Benefits

Garlic health benefit

Garlic is a member of the same group of plants as the Onion. The bulb is the part used for consuming or as medicine. Epidemiological as well as laboratory studies have shown that garlic and onion consumption reduces certain cancer incidences in the stomach, colon, mammary, cervical, etc.

In an analysis of eight studies from Italy and Switzerland, researchers found that older adults with the highest onion and garlic intakes had the lowest risks of a number of cancers -- including colon, ovarian and throat cancers.

Garlic Chemistry
Garlic has been shown to metabolized into N-aceryl-S-allyl cysteine, allyl mercaptan, diallyl disulfide, diallyl sulfide, diallyl sulfoxide, diallyl sulfone, and allyl methyl sulfide. Garlic has been thought to bring about its anticarcinogenic effect through a number of mechanisms, such as the scavenging of radicals, increasing gluathione levels, increasing the activities of enzymes such as glutathione S-transferase, catalase, inhibition of cytochrome p4502E1, DNA repair mechanisms, prevention of chromosomal damage etc.

Health Benefit of Garlic
It appears that garlic may lower the risk of atherosclerosis (hardening of the arteries), but not necessarily through lowering cholesterol levels. Garlic may have anti-platelet activity and also lower blood pressure.
Garlic anti-microbial activity in the mouth.
Eating just one clove of raw or cooked garlic daily may help protect against stomach, esophagela, and colon cancer. That's the conclusion reached by a researcher at the University of North Carolina at Chapel Hill who analyzed 17 international population studies examining the eating habits of more than 100,000 people. For example, the incidence of stomach cancer is low in a region of Italy where people commonly eat a garlic-rich pesto with their food, compared with other regions where much less garlic is consumed.
Garlic can combat intestinal parasites, perhaps fungal infections such as athlete's foot and perhaps vaginal yeast infections.

Garlic and Allicin
An ingredient in garlic appears to prevent a potentially deadly type of high blood pressure affecting the lungs, at least in rats. The garlic ingredient, called allicin, seems to ward off pulmonary hypertension, or high blood pressure in the arteries that bring blood to the lungs. In humans, pulmonary hypertension can lead to potentially fatal complications in the heart and blood vessels. Humans would need to eat two cloves of garlic every day to equal the rats' dose of allicin.

Garlic extract
Garlic pills are sold in various extracts, including aged garlic and garlic extract with 2% Allicin. I prefer to eat a fresh garlic clove rather than to take a garlic supplement, but each person has a different preference. Each garlic clove is about 2 to 5 grams.

Garlic side effects or caution
Besides the obvious garlic bad breath, it may be a good idea to not consume high doses of garlic if you plan to have surgery because of the possible blood thinning properties of garlic. Very high intake of garlic may cause easy bruising.

Garlic breath
Consider the use of mint, parsley, or fennel seeds to partially counteract garlic breath.

Garlic and cholesterol
Three forms of garlic -- including raw garlic and two types of commercial garlic supplements -- did not significantly reduce LDL cholesterol during a six-month trial. Crushing garlic triggers the formation of a compound known as allicin, which has been shown to prevent the formation of cholesterol in the laboratory. However, clinical trials on garlic as a cholesterol-lowering agent in humans have been inconsistent. Christopher D. Gardner, PhD, Stanford University Medical School, and colleagues enrolled 192 adults age 30 to 65 who had moderately high LDL levels (130 to 190 milligrams per deciliter) beginning in November 2002. Forty-nine participants were randomly assigned to receive raw garlic, 47 to take a powdered garlic supplement, 48 to take an aged garlic supplement and 48 to take placebo. The amount of garlic consumed in the three garlic groups was the equivalent of an average-sized garlic clove each day, six days per week. Fasting blood cholesterol levels were assessed monthly, and the chemical composition of the supplements was checked regularly. There were no statistically significant effects of the three forms of garlic on LDL cholesterol concentrations. Levels of other types of cholesterol -- including HDL, triglycerides and total cholesterol–high density lipoprotein cholesterol ratio -- also remained the same. No serious adverse events occurred, although bad body and breath odor were reported to occur often or almost always 57% in the raw garlic group.

Garlic and blood pressure
A combination of garlic supplements and vitamin C reduced blood pressure back to normal levels in people with mildly elevated levels. Garlic ingredients or garlic extract alone increases endothelial cell nitric oxide production, an effect that was shown to be enhanced by the combination with antioxidant vitamins. Drs. Mousa and Mousa recruited six subjects with marginally elevated blood pressure (140/90 mmHg) and assigned them to take placebo for 10 days; followed by one-week washout, then vitamin C (2000 mg) for 10 days, a further week of wash-out period, then garlic tablets (650 mg of bulb powder) for 10 days. Finally, after the last washout, garlic and vitamin C were given together for 10 days. They report that the daily vitamin C alone did not have any effect on blood pressure, while garlic alone resulted in a significant decrease in systolic but not diastolic blood pressure. When the supplements were given together mean systolic and diastolic blood pressures reduced to reference values of 110-120 and 75-80 mmHg, respectively. Blood pressure increased when the combined supplement was stopped. Measurements of nitric oxide levels after garlic administration showed a two-fold increase, relative to placebo, while administration of both garlic and vitamin C resulted in a three-fold increase, relative to the control. Nutrition Research, Volume 27, Issue 2, Pages 119-123. "Cellular effects of garlic supplements and antioxidant vitamins in lowering marginally high blood pressure in humans: pilot study" Authors: A.S. Mousa and S.A. Mousa

Garlic Research Update
Comparison of the Bioactive Compounds and Antioxidant Potentials of Fresh and Cooked Polish, Ukrainian, and Israeli Garlic.
J Agric Food Chem. 2005 Apr 6;53(7):2726-2732.
Garlic (Allium sativum L.) is an essential part of Polish, Ukrainian, and Israeli cuisine. The aim of this investigation was to compare the changes in bioactive compounds, proteins, and antioxidant potentials in fresh Polish, Ukrainian, and Israeli garlic samples after subjection to cooking temperature. Dietary fiber and essential trace elements were comparable. The antioxidant potentials were determined by four scavenging methods using beta-carotene, 1,1-diphenyl-2-picrylhydrazyl (DPPH), nitric oxide (NO), and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS(*)(+)) radical cation with K(2)S(2)O(8) or MnO(2) assays. Polyphenols, tocopherols, proteins, and antioxidant potentials were higher in Polish garlic, but not significantly (P > 0.05). The SDS- and native-PAGE electrophoretic patterns of all three fresh garlic samples were without significant differences. Most of the proteins were in the molecular mass range of 24-97 kDa, and the more intensive major bands were concentrated at 50 and 12 kDa. The 50 kDa protein nearly disappears and the intensity of the 12 kDa lectin bands slightly decreases during cooking. It was observed that the bioactive compounds, antioxidant potential, and proteins in garlic decrease significantly after 20 min of cooking at 100 degrees C. In conclusion, (a) the bioactive compounds, electrophoretic patterns, and antioxidant potential of fresh Polish, Ukrainian, and Israeli garlic samples are comparable; (b) garlic samples subjected to 100 degrees C during 20 min preserve their bioactive compounds, antioxidant potential, and protein profile and are comparable with fresh garlic; and (c) fresh garlic should be added to dishes cooked at 100 degrees C in the last 20 min of the cooking process.

The efficacy of cholesterol-lowering action and side effects of garlic enteric coated tablets in man.
J Med Assoc Thai. 2004 Oct;87(10):1156-61.
The present study aimed at investigating the cholesterol-lowering and side effects of garlic enteric coated tablets in comparison with placebo tablets. The study is a randomized double-blinded crossover design involving 116 volunteers. However, 16 of them did not complete the study. The remaining 100 volunteers were divided into two groups: 45 were in the trial group and the remaining 55 in the control group. The volunteers in the trial group were asked to take garlic tablets in the first three months, placebo in the second three months and discontinue all tablets in the last three months, while the volunteers in the control group started with three months of placebo followed by three months of garlic tablets and ended up with three months of tablets discontinuity. The results showed that there were no significant differences in the total serum cholesterol levels between the two groups at the end of three months or six months of the study. Side effects included headache, itching and complaints of garlic smell. No serious side effects relating to liver, kidney functions or hematologic side effects were detected.

Effect of garlic (Allium sativum) powder tablets on serum lipids, blood pressure and arterial stiffness in normo-lipidaemic volunteers: a randomised, double-blind, placebo-controlled trial.
Br J Nutr. 2004 Oct;92(4):701-6.
Recent studies have cast doubt on the proposed lipid-lowering and blood pressure-lowering effects of garlic. We tested the effect of dried garlic (Allium sativum) powder on blood lipids, blood pressure and arterial stiffness in a 12-week randomised, double-blind, placebo-controlled trial. Seventy-five healthy, normo-lipidaemic volunteers (men and women aged 40-60 years) were assigned to dried garlic powder tablets (10.8 mg alliin (3-(2-propenylsulfinyl)-L-alanine)/d, corresponding to about three garlic cloves) or placebo. Sixty-two subjects were eligible for the per-protocol analysis. The primary outcome measure was serum total cholesterol concentration. Secondary outcome measures were LDL-cholesterol, HDL-cholesterol and triacylglycerol concentrations, blood pressure and arterial stiffness (assessed by pulse wave velocity). No significant differences between the garlic and placebo groups were detected for any of the outcome measures. However, garlic powder was associated with a near-significant decrease (12 %) in triacylglycerol concentration (P=0.07). In conclusion, garlic powder tablets have no clinically relevant lipid-lowering and blood pressure-lowering effects in middle-aged, normo-lipidaemic individuals. The putative anti-atherosclerotic effect of garlic may be linked to risk markers other than blood lipids.

Effect of garlic on lipid profile and psychopathologic parameters in people with mild to moderate hypercholesterolemia.
Isr Med Assoc J. 2003 Sep;5(9):637-40.
The beneficial effect of 3-hydroxy-3-methylglutyaryl co-enzyme A reductase inhibitors on cardiovascular risk reduction has been clearly established. Concerns have been raised that lowering blood cholesterol by other hypolipidemic drugs or by a non-pharmacologic approach may have deleterious effects on psychopathologic parameters. Garlic is one of the most commonly used herbal remedies and is considered to have hypocholesterolemic as well as other cardioprotective properties. Its effect on psychopathologic parameters has never been reported. OBJECTIVE: To evaluate the effect of garlic on lipid parameters and depression, impulsivity, hostility and temperament in patients with primary type 2 hyperlipidemia. METHODS: In a 16 week prospective double-blind placebo-controlled study, 33 patients with primary hypercholesterolemia and no evidence of cardiovascular disease were randomly assigned to receive either garlic or placebo. Garlic in the form of alliin 22.4 mg/day was given to 13 patients, and placebo to 20. Both groups received individual dietary counseling. The changes in lipid profile and the various psychopathologic parameters were determined at the beginning and end of the trial. The differences in lipid parameters were evaluated by Student's t-test. The psychological data were analyzed by one-way analysis of variance (ANOVA) with repeated measures and Neuman-Keuls test. RESULTS: No significant changes were observed in levels of total cholesterol, low density lipoprotein-cholesterol, high density lipoprotein-cholesterol and triglycerides, or in the psychopathologic parameters evaluated. CONCLUSION: Short-term garlic therapy in adults with mild to moderate hypercholesterolemia does not affect either lipid levels or various psychopathologic parameters.

No effect of garlic extract supplement on serum lipid levels in hypercholesterolemic subjects.
J Med Assoc Thai. 2003 Aug;86(8):750-7.
The authors assessed the effects of an enteric-coated Thai garlic extract tablet standardized for allicin-releasing potential on serum lipid levels in hypercholesterolemic subjects. SUBJECTS AND METHOD: The authors performed a randomized, double-blind, placebo-controlled trial in 136 hypercholesterolemic subjects (cholesterol concentrations > or = 5.2 mmol/L; mean age +/- SD: 47.0 +/- 6.6 yr). All subjects were given dietary advice to lower fat intake within 4 weeks and were advised to eat normally during the study period. The subjects were randomly assigned to receive an enteric-coated Thai garlic extract tablet once daily (standardized to 1.12% allicin or 5.6 mg/tablet), or placebo after the evening meal for 12 weeks. Seventy subjects (32.9% male; mean age +/- SD and BMI of 47.0 +/- 6.6 yr and 24.6 +/- 3.3 kg/m2) received the garlic extract treatment while 66 subjects (37.9% male, mean age +/- SD and BMI of 47.0 +/- 6.0 yr and 24.3 +/- 3.4 kg/m2) received placebo. RESULTS: There were no statistically significant changes in serum total cholesterol, triglycerides, low-density lipoprotein (LDL) cholesterol and high-density lipoprotein (HDL) cholesterol after the 12-week treatment as analyzed on repeated measures by analysis of variance. In addition, no changes in plasma glucose, liver and renal functions were found. CONCLUSIONS: Treatment with an enteric garlic-coated Thai garlic extract and dietary advice did not produce any significant changes in lipid levels in subjects with hypercholesterolemia.

Antimicrobial activity of garlic, tea tree oil, and chlorhexidine against oral micro-organisms.
Int Dent J. 2002 Dec;52(6):433-7.
To compare the antimicrobial activity of tea tree oil, garlic, and chlorhexidine solutions against oral microorganisms. METHOD: The five-week study consisted of thirty subjects. The first week was considered baseline. All subjects used a control solution (second week), and were randomly divided into the three groups (third week): G1-0.12% chlorhexidine; G2 - 2.5% garlic (Allium sativum, L.); and G3 - 0.2% tea tree oil (Melaleuca alternifolia). Dishes containing blood agar and Mitis Salivarius Bacitracin agar (MSB) were inoculated with the subjects' saliva (collected twice a week). Total microorganisms and mutans streptococci were counted in blood agar and MSB, respectively. RESULTS: Chlorhexidine and garlic groups showed antimicrobial activity against mutans streptococci, but not against other oral microorganisms. The tea tree oil group showed antimicrobial activity against mutans streptococci and other oral microorganisms. Maintenance of reduced levels of microorganisms was observed only for garlic and tea tree oil during the two consecutive weeks (fourth and fifth). Unpleasant taste (chlorhexidine 40%, tea tree oil 30%, garlic 100%), burning sensation (chlorhexidine 40%, tea tree oil 60%, garlic 100%), bad breath (chlorhexidine 40%, tea tree oil 20%, garlic 90%), and nausea (chlorhexidine 0%, tea tree oil 10%, garlic 30%) were reported. CONCLUSION: Garlic and tea tree oil might be an alternative to chlorhexidine.

Hypotensive effect of long-acting garlic tablets allicor (a double-blind placebo-controlled trial)]
Ter Arkh. 2002;74(3):76-8.
AIM: To evaluate a hypotensive action of long-acting garlic powder tablets allicor in patients with mild or moderate hypertension and to compare allicor effects with those of foreign analog--kwai garlic tablets. A double-blind, randomized and placebo-controlled study enrolled 85 patients with mild or moderate hypertension. The patients were divided into 4 groups: group 1 received allicor in a dose 600 mg/day, group 2--2400 mg/day, group 3--kwai in a dose 900 mg/day, group 4--placebo. RESULTS: Allicor produced reaction in both systolic and diastolic pressure. An increase of allicor daily dose to 2400 mg does not provide an additional hypotensive effect. Kwai results in only systolic but not diastolic arterial pressure lowering. CONCLUSION: Allicor is more effective than kwai in reduction of diastolic blood pressure. It can be recommended as a hypotensive treatment in mild and moderate arterial hypertension.

Anti-arrhythmic profile of a garlic dialysate assayed in dogs and isolated atrial preparations.
J Ethnopharmacol. 1994 Jun;43(1):1-8.
The effects of garlic (Allium sativum L., Liliaceae) dialysate were studied on arrhythmias induced in anaesthetized dogs and on isolated left rat atria. Garlic dialysate suppressed premature ventricular contractions (PVC) and ventricular tachycardia (VT) in ouabain-intoxicated dogs as well as the ectopic rhythms induced by isoprenaline (10(-6) M) and aconitine (10(-8) M) on electrically driven left rat atria. The effective refractory period (ERP) and the sinus node recovery time (SNRT) of isolated rat atria were prolonged in a dose-dependent manner by the administration of this extract. Garlic dialysate decreased the positive inotropic and chronotropic effects of isoprenaline in a concentration-dependent manner. These last effects were increased by propranolol. The results suggest that garlic dialysate has a significant antiarrhythmic effect in both ventricular and supraventricular arrhythmias.

Garlic clove -- garlic has diallyl sulfide which inhibits chemical carcinogens activated by CYP2E1. Garlic has hypolipidemic, hypoglycemic, antibacterial, antifungal, antioxidant and anticancer effects. Garlic odor or garlic breath is caused by conversion of alliin to volatile sulfur compounds. Heated, cooked, or roasted garlic is less healthy. Garlic bread is not a good way to get the benefit of garlic since there is little actual garlic and much of the ingestion is white bread with no nutritional value.

Garlic (Allium sativum L.) has been used as an herbal medicine, but there is no report on the health benefits of the skin or peel. The extract of garlic skins (peels) showed strong antioxidant activity, and some responsible constituents were isolated and identified. These compounds were phenylpropanoids, N-trans-Coumaroyloctopamine, N-trans-feruloyloctopamine, guaiacylglycerol-beta-ferulic acid ether, and guaiacylglycerol-beta-caffeic acid ether were identified as were trans-coumaric acid and trans-ferulic acid.

Garlic has long been used medicinally, most recently for its cardiovascular, antineoplastic, and antimicrobial properties. Sulfur compounds, including allicin, appear to be the active components in the root bulb of the garlic plant. Studies show significant but modest lipid-lowering effects and antiplatelet activity. Significant blood pressure reduction is not consistently noted. There is some evidence for antineoplastic activity and insufficient evidence for clinical antimicrobial activity. Side effects generally are mild and uncommon. Garlic appears to have no effect on drug metabolism, but patients taking anticoagulants should be cautious. It seems prudent to stop taking high dosages of garlic seven to 10 days before surgery because garlic can prolong bleeding time.

NAVRATAN KORMA WITH FRUITS

NAVRATAN KORMA WITH FRUITS
Ingredients:
Beans – 1 cup chopped
Carrot – 1 large chopped
Cauliflower florets – 1 cup
Potato – 1 cup chopped
Green Peas – ½ cup
Apple – 1
Banana - 1
Pineapple – 2 slices
Mosambi (Sweet lime) -1
Pomegranates – 1-2 tbsps
Cashewnuts - 10-15
Raisins – 10-15
Cherries - 2 glaced cherries for decoration (Optional)
Yogurt -1/4 cup
Fresh Cream - 1/4 cup
Tomato (Use red ripe tomatoes) – 1 large
Butter - 3 tbsp.
Ghee - 1 tbsp.
Coriander leaves for garnish
Grated Cheese – 1 tbsp (Optional)
Salt to taste
Dry Masala:
Toasted Cumin seeds – 1 tsp
Khuskhus (poppy seeds) - 2 tsp
Cardamoms - 1 tsp
Wet Masala:
Onion -1 large
Green chillies - 3
Coconut shredded - 1/4 cup
Method:
Chop all the vegetables, the carrots either u can chop or u can cut into roundels. Make a puree of the tomato. As for the fruits, chop the apples and pineapples into cubes, but the bananas cut into roundels
(don’t make thin slices but slightly thicker discs). Take the mosambi slivers and cut them into halves. Ensure that the sweet lime is sweet otherwise you can avoid the fruit.
Grind the dry and wet masalas separately. Heat ghee and fry cashews, remove the cashews once they are slightly pink and keep aside, the cashews fried in ghee give the cashews a very good flavor. To the remaining ghee add the 3 tbsps butter and heat until the butter melts, now add the wet masala and fry until the wet masala leaves the oil, after this add the dry masala and salt and fry for 2 more minutes. Now add the vegetables and mix well with the masala, so that all the masala sticks to it. Close and cook without water till the vegetables are tender. Add the tomato puree and stir well. Close and cook again. If the vegetables are not getting cooked and the gravy is drying up add a little water but not too much as the taste will be affected. Mix together the yogurt and fresh cream and add to gravy. Allow to thicken a bit, At this point add the fruits, cashews and raisins and boil till the gravy is thick and the fat separates.
Garnish with grated cheese, coriander, pomegranates and chopped cherries.
Serve hot with naan, roti or paratha.

POORI MASAL(Mashed Potato curry which is served traditionally with Poori)

POORI MASAL (Mashed Potato curry which is served traditionally with Poori)
Poori Masal, is the mashed potato curry which is traditionally served with Poori. It’s the Best combination with Poori. The dish is known as Poori Masal in South India and in the North, they just say Poori Bhaji. The same Masal can also be used to serve as a filling for Plain Dosai and it becomes Masala Dosai.

Ingredients
Potatoes – 5-6
Green Chillies – 4-5
Ginger - a small piece
Turmeic powder – ½ tsp
Asafetida – pinch
Salt to taste
Oil – 1 tbsp
Mustard -1 tsp
Cumin – 1 tsp
Curry leaves – a sprig
Coriander leaves for garnish

Method
Wash, boil and peel the potatoes. Mash them and keep it aside.
In a Kadhai (wok), heat some oil add mustard, when the mustard begins to crackle add the cumin, let it fry. Now add asafetida, curry leaves, finely chopped green chillies, finely grated ginger, and salt and then add the mashed potatoes. Mix well, check for salt, if less add now and mix. Let this cook for a few minutes.
Garnish with finely chopped coriander leaves. Mix well and serve hot with Poori.

Variation to this recipe

• You can grind the green chillies, ginger into a dry paste in a mixie without adding water. Follow the above method
• You can also squeeze some lemon juice in the end and mix well for a different taste.