Insulin in a bubblegum-definitely a boon for Diabetics!

I've never been a big fan of bubblegum,but the idea of chewing a bubblegum instead of an insulin jab is most welcome.
A research team led by Tejal Desai at the University of California is busy working on a way to deliver insulin orally rather than through injections. Insulin being a hormone, cannot be administered orally as it get's destroyed by the acids in the stomach.
The researchers are working on a process of shielding the insulin in some kind of a protective microscopic coating so that it can be delivered into the bloodstream.
Though the research is still in it's infancy and needs to be tested on humans-it'll be a big boon to the millions of diabetics who have to endure the injections everyday.
Way to go professor and here's hoping that the "bubble(gum) doesn't break"!!
Read more:
1)Telegraph: Chew this once a day: medical bubblegum could replace daily jabs.
2)Medical News Today: Enhancing Drug Delivery in Gut Using Nano Bubble Gum.

Pumpkin and Okra Sambar(Palakkad style)

We had this awesome sambar at a friends place during the Diwali weekend. It was made by my friend's mother and she had used pumpkin and ladiesfinger/okra for the sambar. The family has it's roots in Palakkad,a town on the border of Tamil Nadu and Kerala. Being Palakkad Iyers their cuisine is a unique blend of the cooking styles from both the states (Kerala and Tamil Nadu).
I've always used the popular ready-made sambar powder to date and had never made the sambar from scratch(roasting and grinding the masalas). I had to get the recipe and it turned out so well that I've decided to make sambar the 'hard-way' instead of taking the 'easy way' out henceforth.
This sambar is typically made with any two of these seasonal vegetables: ladiesfinger/okra, arabi/taro root, pumpkin, capsicum and drumstick.
Here's the recipe as given by Ms Sarda Ramakrishnan:
Ingredients: (Serves 8)

• Coriander seeds: 2tbsp
• Fenugreek seeds:1 tbsp
• Channa dal: 1 tbsp
• Dry red chillies: 5
• Tamarind pulp: walnut sized (soak in water and squeeze out the pulp),
• Tur dal: 2 cups (finely mashed)
• Fresh coconut: 1/2 cup grated
• Pumpkin: 1 cup (cut into 1 and 1/2" pieces)
• Ladiesfinger/Okra: 1 cup (cut into 1 and 1/2" pieces)
• Hing/asafoetida: 1/2tsp
  
• Salt: to taste

For the tempering:

• Mustard seeds: 1tsp
• Curry leaves:5-6 nos.
• Oil: 2tsp
  

Mehod:

1. Roast the coriander seeds,fenugreek seeds,channa dal and the red chillies in a pan till the fenugreek and channa dal start turning red.
2. Let it cool and then grind to a fine paste along with the grated coconut.
3. Cook the pumkin and okra pieces in the tamarind pulp along with salt and enough water till the vegetables are half cooked.
4. Add the cooked tur dal and the ground masala paste to the vegetables. Add enough water to bring it to a sambar consistency.
5. Bring the sambar to a boil and add the hing powder.
6. In a separate pan,heat the oil and add the mustard seeds. When it starts to sputter,add the curry leaves.
7. Pour this tempering over the sambar.
8. Serve hot with rice.
   

Question: What is your favorite pumpkin recipe?

Mixed dal dosa/ Adai (Mixed lentils and rice crêpe)

Dosa? Crêpe? Pancake?

What does one call a 'dosa' in English-is it a crêpe or a pancake? Oh but wait a minute-'crêpe ' is actually French in origin,so does that make the English translation of the 'dosa' a 'pancake'? Can't I just call it a 'Dosa', or hasn't Indian cuisine (or to be more precise-South Indian cuisine) gained enough popularity for foodies world over to know what a 'dosa' is? Well,as Shakespeare would have put it: "What is in a name, that which we call a 'dosa', by any other name would taste as great" ;-)!!
I was craving for some crispy dosas as I hadn't made them in a long time. But,with the weather no longer conducive for fermenting the batter, I had to think of something which didn't need fermenting. That's when my mom suggested the mixed dal dosa-or "Adai" as it's called in Tamil Nadu. Mom suggested soaking equal quantities of all the dals/split lentils that I had at home along with equal amounts of rice. There are so many different recipes for this dosa,but here's how I made it(with whatever ingredients were available at home last night):

Ingredients : (Serves 4)

• Raw rice: 1/2 cup
• Channa dal: 1/2 cup
• Urad dal(split black matpe beans): 1/2 cup
• Mung dal: 1/2 cup
• Masoor dal(pink lentil): 1/2 cup
• Tur dal (split pigeon peas)
  
• Cooked rice OR beaten rice(poha): 1/2 cup
  
• Ginger: 1" piece
• Dry red chillies: 4-5 (or to taste)
• Salt: to taste
• Water: 1 cup

Method:

1. Soak all the dals and the raw rice for at least 4-6 hours.
2. Grind all the ingredients together with a cup of water till you get a fine paste ( pancake batter consistency). If using beaten rice/poha-soak it for 15 minutes before grinding.
3. Pour a ladle of the batter on a hot 'tawa' or non-stick pan,and spread into a thin dosa.
4. Cover for a minute,then carefully flip it over to cook the other side.
   
5. Serve hot with chutney and/or sambar.

Question: What is the difference between a 'pancake' and a 'crêpe ' and what is the more befitting translation for the 'dosa' ?

Microwave Condensed milk peda

I was looking for some quick and easy recipes for Indian sweets to make for Diwali and I came across this microwave recipe for "Condensed milk halwa" on Veggie Platter. This was not just quick and easy,but quite surprisingly needed just three ingredients-a tin of condensed milk (400gm),three tablespoons of yogurt and a teaspoon of ghee. All you need to do is mix the ingredients and put it in the microwave on high for a total of 12 minutes. The only thing is that you need to take it out every 2 minutes and mix it well(Suma of Veggie Platter had mentioned to mix it every 3 minutes-I guess it differs in different microwaves).
Once it's done,you can decorate it some dry fruits and nuts of your choice.
Try it out when you have to make a sweet in a hurry!!

The Gym

One of my friends had sent this in an email and I thought it was worth sharing with all instead of forwarding it to a selected few:

The Gym
-----------------------------------
Bulging belly, sagging chest
The misery Nature does manifest
Those cravings you used to give in
Were never short of committing a sin

But as you enter the local gym
Conjure up images of a torso - trim
You venture inside with a positive mind
Only to find…its more than a grind

The instructor guides you in and out
Every part of your body seems to shout
If only you could resist those treats
You wouldn't be sweating to his beats

You ask him "How much time would it take??"
The extra cheese you have to forsake !!
He glances at you with half a smile & sympathy
You guess his reply as though - Its telepathy

Workout's Finished… You praise the Lord
Your sadistic mentor had hung a sword
Raising up your tee…you glance at your belly
Its still the same – hairy, stinky and swelly

Packing stuff..you tread back home
Don't wanna rest till you flatten your dome
Something inside haunts you in despair
"PREVENTION is always better than REPAIR"

Moong dal Kosumbari(Cucumber and mung dal salad)

Cucumber and mung dal kosumbari

"Kosumbari" is the term for salad in the Kannada language(called 'koshimbir' in Marathi). This is one of the easiest salads and it always reminds me of the traditional foods made during festivals and weddings. This is different from the rest of the salads as it incorporates soaked split yellow mung beans and a tempering which adds a nice flavor and aroma.
Ingredients:

• Cucumber: 1 cup (finely chopped)
• Mung dal: 1/4th cup (washed and soaked for at least an hour)
  
• Green chillies: 1 slit lengthwise (optional)
  
• Coconut: 2-3 tsp (freshly grated/frozen)
• Cilantro/coriander leaves: 2 tsp (finely chopped for garnish)
• Lime juice: 1-2 tsp
  
• Salt: to taste

For the tempering (optional):

• Mustard seeds: 1/2 tsp
• Cumin: 1/2 tsp
• Urad dal (split black matpe beans): 1 tsp
• Curry leaves: 2-3 nos.
• Oil: 1tsp
  

Method:

1. Mix all the ingredients together.
2. Heat the oil in a non-stick pan, add the mustard seeds,cumin seeds and the urad dal.
3. When the mustard starts to sputter,add the curry leaves.
4. Pour the tempering over the kosumbari/salad and mix well.

You could also try adding some grated carrots and grated raw mango to give it some colour and make it tangy.

Question: What dish reminds you of a festive spread?

Dry bhindi sabzi (Dry Okra curry with potatoes)

Okra or 'Ladies finger' as it is known in India has always been a favorite vegetable. I bought some fresh okra the other day to try out something new-'gumbo'. I had only heard about this dish and finally managed to taste it from a can!! I checked for some gumbo recipes and found so many-I had no clue which was the right one. Finally I chickened out and turned the okra into my tried and tested version. This recipe should actually have more okra than potatoes,but since I picked up just a handful (for the gumbo),I had to add in more potatoes to increase the quantity of the 'sabzi'.
Ingredients:

• Okra/ladiesfinger: 500 gms
  
• Potato: 1 small diced
  
• Green chillies: 1 or 2(slit lengthwise)
  
• Onion: 1/2 medium (finely chopped)
• Tamarind paste: 1 tsp
  
• Ginger: 1/2 "(finely chopped)
  
• Turmeric: 1/2 tsp
• Black pepper powder: 1 tsp(freshly ground)
  
• Garam masala: 1 tsp
• Salt:to taste
  

For the tempering(optional):

• Mustard seeds: 1tsp
• Cumin seeds/Zeera : 1/2 tsp
• Sesame seeds: 1tsp
  
• Curry leaves: 2-3 nos.
• Oil: 3tsp
  

Method:

1. Wash and pat dry the okra before cutting them.
2. Heat oil in a non-stick pan, add the mustard seeds,sesame seeds and cumin seeds.
3. When the mustard starts to sputter,add the curry leaves, turmeric powder and the chopped ginger.
4. Fry till the ginger turns golden brown,then add the chopped onions and fry till it browns.
5. Then add the diced potatoes and the green chillies and fry for about 5 mins,stirring constantly.
6. Add the chopped okra, the tamarind paste,the garam masala, pepper powder and stir-fry on a medium flame, till the okra and potatoes are cooked.
7. Add the salt and mix well.
8. Serve with some hot chapathis/phulkas(whole wheat tortillas) or as a side dish with a plate of rice and dal.

I'm still on the lookout for a great gumbo recipe and I'd really appreciate if someone has a tried-and tested recipe which I could try out.

Question: What is your favorite okra dish?