Mushroom Ajwain Stir Fry

This is such an easy and tasty recipe, (so tasty that my hubby ate it all up before I could photograph it!) that I just wanted to jot it down really quick before I forgot how I made it....

What is good about this recipe? Ajwain or vaamu or carom seeds are said to be very good for the digestive system. Apparently, ajwain and kala namak balls are consumed as churan or a digestive aid in many places in India. Ajwain is generally added to most foods made with besan (pakodis) to increase digestability.

Mushrooms on the other hand have been in the news a lot recently. Mushrooms have been found to contain nutrients which strengthen the immune system and also fight cancer. Though shiitake mushrooms are said to be the most nutritious, white button mushrooms are also good additions to your diet. To read more about the latest information on mushroom health, check this out
http://www.usaweekend.com/03_issues/030209/030209eatsmart.html

Nutritional Information:*
Per serving of 1/2 of recipe or 189 gm:
Calories: 35
Calories from Fat: 4
Total Fat: 1 g (1% of DV)
Saturated Fat: 0 g (1% of DV)
Trans Fat: 0 mg
Sodium: 596 mg (25% of DV)
Carbohydrates: 6 g (2% of DV)
Dietary Fiber: 3 g (11% of DV)
Sugars: 0 g
Proteins: 4 g

Vitamin A: 2 % of DV
Vitamin C: 2 % of DV
Calcium: 4 % of DV
Iron: 15 % of DV


Ingredients:
(Makes 2 servings)
Mushrooms: 8 oz (white, button)
Olive Oil: 1 tsp
Ajwain: 4 tsp (ground coarsely) (vaamu, carom)
Red Chili powder: 1 tsp (adjust according to taste)
Curry Leaves: one sprig

Method:

Heat oil in a saucepan. Add the curry leaves.
Saute for a minute.
Add the mushrooms cut into quarters, saute for 5 to 7 minutes till the mushrooms look well done. They will turn dark brown.
Add salt to taste, red chili powder and ajwain ground coarsely.
Serve hot with roti.


*Percent daily values are based on a 2000 calorie diet and may vary based on individual requirements.
Nutritional information for this recipe has been calculated based on minimum oil required to stir fry the mushrooms.

Breakdown of caloric information:
Carbohydrates: 56% Fats: 12% Proteins: 32%

Pepper Chicken

Waking up with bouts of sneezing for the nth time this winter, my red-nosed husband asked me to make pepper chicken for him. Pepper chicken brings back wonderful memories of my mother making pepper chicken and chapathi's for us.... Hope you enjoy this as much as Mo and me did!

Nutritional Information: *
Per serving or 1/8th of recipe (54 grams)

Calories: 86
Calories from Fat: 49
Total Fat: 6 g (8% of DV)
Saturated Fat: 1 g (4% of DV)
Trans Fat: 0 g
Cholesterol: 8 mg (3% of DV)
Sodium: 594 mg (25% of DV)
Carbohydrates: 6 g (2% of DV)
Dietary Fiber: 2 g (7% of DV)
Sugars: 1 g
Proteins: 4 g

Vitamin A: 0 % of DV
Vitamin C: 6 % of DV
Calcium: 3 % of DV
Iron: 9 % of DV

Ingredients:
Chicken breasts: 2 lbs (about 1 kg)
Pepper, whole: 4 tbsp (adjust according to taste)
Ginger Garlic paste: 3 tsp (Try to make it fresh)
Salt: about 2 tsp (adjust according to taste)
Garam Masala: 2 tsp
Turmeric: 1/2 tsp
Ajwain seeds: 1 tbsp (carom seeds, vaamu)
Onions: 2, chopped
Curry Leaves: 2 sprigs
Olive oil: 3 tbsp
Lemon juice: 2 tbsp

Method:
Remove the skin and fat from the chicken breast.

Cut the chicken into smaller pieces, boneless pieces should be around 2 inches thick.

Marinate the chicken with salt, 2 tsp ginger garlic paste (smooth paste), turmeric, lemon juice garam masala and 2 tbsp freshly ground pepper for at least 30 minutes.

To a large saucepan, add the oil, the curry leaves and the onions. Saute till the onions turn golden brown. Add salt and 1/2 tsp freshly ground pepper and roughly ground ajwain seeds to the onions. Add the remaining ginger garlic paste. Saute for a few minutes.

Add the marinated chicken. Cook on a high flame for 5 minutes. Lower the flame and cook uncovered for about 20 minutes. Add the remaining freshly ground pepper. Cook for additional 5 minutes.

Serve hot with rice or chapathi.

Tips: Use a mortar pestle to grind the ajwain and the pepper corns... its very fast, and gives smooth but not too smooth powders.

*Percent daily values are based on a 2000 calorie diet and may vary with individual requirements

Breakdown of caloric information:
Carbohydrates: 25% Fats: 57% Proteins: 18%

High Protein Milk?? Milk from Genetically Modified Cows

I wrote this article for my course in cell and molecular biology, and thought it opened up highly controversial points of view...

Genetically Modified Organism (GMO)

A genetically modified organism (GMO) is one which has an altered genetic makeup. This change is usually produced by the addition of various genes containing information for important traits.

Organism: Cow

How cows are modified: GM cows contain two additional genes for two different proteins, beta and kappa casein. Additional casein genes were first added to the cow skin cells. The nucleus of the skin cells was then fused with cow eggs and the resulting cloned embryos were implanted in the cows.

Purpose: The milk produced by these cows has up to 20% more beta casein and has double the amount of kappa casein as the milk produced by a normal cow.

Benefits: Casein in the most important component of cheese. Milk from GM cows produces more cheese or yogurt for the same volume of milk. Hence, it is supported by cheese makers. Also, farmers are paid based on the casein content of milk, and so use of GM cows is also supported by farmers. Dairy cattle breeders also support the use of genetically modified cows. Other advocates for GM cows are dairy manufacturers for the ice cream industry as increased casein content makes ice cream creamier.

Disadvantages: A major concern regarding the use of GM is that it may cause resistance to broad spectrum antibiotics. This is because many of the plasmids used to carry genetic information also carry genes for antibiotic resistance. This raises questions about the transmission of antibiotic resistance to consumers. Genetic Modification has raised many questions about bio-ethics. Many opponents of GM claim that genetic modification will result in “genetic pollution”: Once a GM organism is introduced into the environment, it cannot be recalled. Also, a genetically modified organism can breed with non-genetically modified organisms causing a contamination of organisms occurring naturally. Also, due to the recent inception of recombinant technology, the long term effects of using these organisms have not been verified. The use of GM cows has also raised targeted questions about the possible abuse of animals. Higher demand on high protein milk, they claim, will result in further exploitation of cows.

Opposed by: Many environmentalists believe that the introduction of genetically modified organisms causes “genetic contamination” (Greenpeace Organization) Many religious people/ theological societies oppose the use of genetically modified organisms claiming it is against the will of God. Many animal welfare groups also oppose GM claiming it poses a threat to animal health.

Some things I want to add:
It is not mandatory for manufacturers to label food as Genetically Modified. The "Organic" label only means that no chemicals or artificial hormones were used, not that the genes were not altered.

I am amazed at the absolute lack of mercy from the huge bio-tech firms holding patents over the heads of poor farmers. Indian farmers are at the bottom of the economic ladder. Using science to bury them deeper into poverty is unconscionable. Why am I saying this? Huge bio-tech firms genetically modify seeds to make them more nutritious and to increase yields. Now what can be bad about that? Well, in order to continue making money from their "projects", they patent the seeds, and then they make the seeds sterile. This means that farmers cannot use the GM plant seeds to grow new plants. They have to pay huge amounts to purchase seeds each year. The larger yield results in the lower price of the crop. Farmers are paying more and earning less. Most of us from India would have read about farmers committing suicide in the newspapers. Now, we read about whole entire villages being placed for sale by farmers. Don't believe me? Read the following articles:
http://www.countercurrents.org/gl-sharma130206.htm
http://www.focusweb.org/india/content/view/840/26/
http://www.hinduonnet.com/fline/fl2305/stories/20060324002304300.htm

Ginger Garlic Rasam

I really didn't know what to call this recipe. Speaking honestly, it really is nothing other than chaaru. But its not the regular chaaru or rasam that I have always made. I tasted this at my friends place, and this was so different and flavorful that I really wanted to post it here. The best thing about this recipe is that it incorporates ginger also, which as I mentioned earlier, is reputed to be a great anti inflammatory agent, making this a wonderful thing to have when you are down with a cold! Like all other rasams, this makes a great soup.

Nutritional Information: *
Per half cup of rasam:
Calories: 31
Calories from Fat: 21
Total Fat: 2 g (4% of DV)
Saturated fat: 0 mg
Monounsaturated Fat: 1.7 g
Polyunsaturated fat: 0.3 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 585 mg (24% of DV)
Total Carbohydrates: 3 g (1% of DV)
Dietary Fiber: 1 g (2% of DV)
Sugars: 0 g
Proteins: 1 g

Vitamin A: 6% of DV
Vitamin C: 6 % of DV
Calcium: 1% of DV
Iron: 2% of DV



Ingredients: (Makes 4 cups)
Olive oil: 4tsp
Fenugreek seeds: 1/2 tsp (menthulu, methi seeds)
Chana dal: 1/2 tsp (Gram dal, yellow lentil)
Urad dal: 1/2 tsp (minapappu)
Red Chilies: 3
Mustard seeds: 1/2 tsp (aawalu, rai)
Cumin seeds: 1 tsp (zeera, jillakarra)
Water: 4 cups
Tomatoes: 2, medium, chopped
Tamarind: 2 inches
Curry leaves: 2 sprigs
Cilantro: 1/2 cup, chopped
Ginger: 2 inch pieces, skin removed
garlic: 4 cloves
Asafoetida: 1/4 tsp (hing, ingua)
Turmeric: 1/4 tsp
Salt: 2 tsp (adjust to taste)
Chili powder: 1/2 tsp (adjust to taste)
Rasam powder: 1.5 tsp

Method:

Add 4 tsp olive oil to a stock pot. Let it warm and add the chana dal, urad dal, mustard seeds, cumin, fenugreek seeds, finely crushed ginger and garlic, curry leaves, asafoetida, turmeric, red chilies and cilantro.

Saute till the raw smell of ginger and garlic disappears. The tadka (popu) will smell heavenly at this point.

Add the water.
Microwave tomatoes on high for 3 to 4 minutes and add to the water.

Add a little water to the tamarind. Microwave for 30 seconds. Let cool and squeeze out the pulp. Add to the water.

Add about 2 tsp salt, 1/2 tsp red chili powder. Let the mixture boil for 5 minutes.

Add the rasam powder and let boil for another 5 to 7 minutes.

Serve hot as soup or as an accompaniment with rice.



*Percent daily values are based on a 2000 calorie diet and may vary based on individual requirements.

Breakdown of Calorific Information:
Carbohydrates: 29% Fats: 67% Proteins: 4%

Antibiotics and Intestinal Health

I am sure all of us have, at some point in our lives, rubbed shoulders with antibiotics. Some important things you should know about antibiotics:

Antibiotics are used to treat bacterial infections, they don't help treat viral infections. In fact they lower immunity and reduce a persons ability to fight a viral infection and so should never be taken without the knowledge of your health care provider.

Antibiotics should always be taken till the course is complete. Most of the times, you may experience a relief of symptoms after completing part of the course. This is not an indication to discontinue the medication. Stopping the course midway may result in development of antibiotic resistance by your body which will culminate in a requirement of stronger antibiotics to fight future infections.

If you have never taken a particular antibiotic before, be careful to note any symptoms of allergies you may develop. Different antibiotics cause different side effects. Two of the most common side effects are mentioned below. If you develop these symptoms, discontinue the medication and contact your health care provider asap:

Hives, itching, rashes, redness, swelling or a burning sensation of the skin (Anaphylaxis)
Diarrhoea and cramps: bloody diarrhoea (Pseudomembranous colitis)

A very useful link to Mercks manual: Information about antibiotic side effects and resistance.

What do you do if you develop gastrointestinal irritation or, simply put, diarrhoea and cramps? The first thing to do is to discontinue the medication and let your physician know.
Do not take any medicines for the diarrhoea or the cramps. Do not take any analgesics (pain medication). These may increase the symptoms.

Start off on a course of probiotics. These are capsules/tablets available in many health food stores. They contain helpful bacteria which will colonize your intestines and bring them back to normal very quickly. Probiotics are available in Trader Joe's for $5.99 per a box of 30, available in tablet form combined with acidophilus.

You can also get immediate relief by including as much Kefir or yogurt with live cultures in your diet as possible. Kefir is a good choice because, like probiotics, it contains live cultures which will colonize the intestines. Kefir is available in Whole Foods, price ranging from $2.99 to $3.29 per bottle, available in many flavors. It is also available at most Safeway stores and Albertsons for approximately $4.59 per bottle. If you are unable to find kefir, yogurt is still a very good alternative.

The best course of action if you are on antibiotics is to include probiotics, either in tablet form or from yogurt and kefir, in your diet. This will help avoid the potential complications of gastrointestinal irritation.

Another important thing to remember while you are on antibiotics is that Vitamin B12 absorption by your body is impaired. This is because the helpful bacteria which synthesize "intrinsic factor" necessary for absorption of Vitamin B12 are also killed. To avoid deficiency symptoms, combine consumption of probiotics with Vitamin supplements during antibiotic therapy.