Tuesday, September 20, 2016

Special Masala Sardines fry/ Roast



750 Gram  mathi/sardine

18 dried red chillies

4 tbsp coriander leaves, minced

½ tsp fenugreek seeds

10 peppercorns

½ tsp turmeric powder

Salt, as required

5 tbsp shallots, finely chopped

2 tsp ginger, finely chopped

1 tsp garlic, finely chopped

4  tamarind pods

2 bunches of curry leaves

5 tsp coconut oil / Oil

1 cup water

Method of  Preparation

Clean the fish, and make gashes on the them, on both sides.

Dry grind the dried red chillies, coriander leaves, fenugreek seeds, peppercorns and turmeric powder.

Now, grind the salt, shallots, ginger, garlic, tamarind, and curry leaves.

Bring both the mixtures together and blend them well with your hand. This is the masala.

Take a clay pot/ Frying pan and add 3 tsp of oil.

Lay 1/3rd of the fish over it and sprinkle 1/3rd of the masala over it.

Repeat the step alternating fish and masala.

Finally, over last layer, pour 1 cup of water and the rest of the oil

Now, keep the clay pot on top of the stove and let the fish cook.

Add required amount of salt and wait until all of the water dries up inside the pot.

Serve with Rice / Roti 

Thursday, August 27, 2015

Is incense smoke more dangerous than tobacco smoke?

Incense has been used for thousands of years
"Incense may need a health warning over 'toxic' smoke, claims research," The Daily Telegraph reports. Analysis of incense smoke, used in both western and Asian religious ceremonies for possibly thousands of years, found it contains many chemicals, some of which may be harmful.
The researchers – two of whom worked for a tobacco company – tested the residue of tobacco and incense smoke directly on animal and bacteria cells in a laboratory. They did this to see whether they could induce mutations in the DNA and if the smoke was toxic to the cells.
They found the effect of some of the incense smoke tested on the cells was greater than that of the tobacco smoke. However, only four incense sticks and one cigarette were tested, so we have to be cautious about these results.
But incense isn't smoked and so is not drawn directly into the lungs in the way tobacco smoke is, so the effects on lung cells may be very different.
Still, the study is a reminder that burning anything – whether it's incense, coal or tobacco – produces smoke that can irritate and damage the lungs. If you want to make your home smell nicer, we would recommend sticking to air freshener. 

Where did the story come from?

The study was carried out by researchers from the South China University of Technology and the China Tobacco Guangdong Industrial Company.
No information was given about funding. However, the lead researcher worked for the tobacco company, which raises questions about the impartiality of the research.
The study was published in the peer-reviewed science journal Environmental Chemistry Letters, and is available on an open access basis to read online or download as a PDF file.
It was covered cautiously by the Mail Online and The Daily Telegraph, both of which included warnings about the study's links to the tobacco industry.

What kind of research was this?

This laboratory research used instruments to measure and identify the types of particles and chemicals given off by burning incense.
After measuring the chemicals, the researchers did in vitro studies of the effects of the smoke on bacteria and animal cells. 

What did the research involve?

The researchers burned four incense sticks and one cigarette in a machine that collected particles of smoke through a series of filters. They graded the size of the particles collected, and performed chemical analysis by gas chromatography and mass spectrometry on the contents of the filters. They then tested the smoke residues on cells in petri dishes.
The first test, on salmonella cells, was to see whether the samples prompted mutations in the DNA of the cells. Mutations in DNA can sometimes lead to cancer. The second test used cells from the ovaries of Chinese hamsters to see whether the samples had toxic effects on the cells.

What were the basic results?

Smoke from burning incense created a mixture of fine and ultrafine particles, which are known to be bad for lung health. The chemical analysis found 64 compounds, taking into account all the components of all four incense sticks.
These included chemical components of essential oils and lignin wood, which is commonly used in incense. The compounds were mostly "irritants", although some toxic compounds were found. The paper did not give the equivalent results on particle size and chemical compounds found in the cigarette tested.
The four incense smoke samples and one cigarette smoke sample caused varying degrees of mutation in the salmonella cells. The incense and cigarette smoke was toxic for the hamster ovary cells. Toxicity was maintained at all different levels for the different samples. The incense smoke was toxic at lower concentrations than the cigarette smoke.

How did the researchers interpret the results?

The researchers showed smoke from some incense samples was "higher than for the reference cigarette sample with the same dose", and said their findings suggest that, "incense smoke was more cytotoxic against Chinese hamster ovary cells" than cigarette smoke.
However, they added: "We cannot simply conclude that cigarette smoke is less cytotoxic than incense smoke, firstly because of the small sample size analysed in this study, and secondly because of huge variability in the consumption of incense sticks and cigarettes."


This laboratory study found smoke from burning incense can produce fine particles and chemical compounds of a type that may irritate the lungs and damage health. This is not surprising, as most types of smoke indoors produces fine particles that are likely to have this effect, whether from cooking, smoking tobacco, or burning incense.
The suggestion that incense smoke might be more harmful than cigarette smoke needs to be treated with caution. The four incense stick samples had different effects when tested for the ability to mutate cell DNA and toxicity to cells. These were compared with just one cigarette.
This means we cannot draw conclusions about whether most incense sticks produce smoke that is more or less toxic than most cigarettes. Also, research using animal cells in the laboratory is not the same as research on living humans. Adding substances to cells in a petri dish can cause very different effects from what happens when people come across these substances in a dilute form in the environment.
The way we use incense and tobacco is different. Cigarette smoke is drawn directly into the lungs and held there before being exhaled. Incense smoke is burned into the environment and inhaled from the surrounding air. The amount of smoke that gets into the lungs will depend on how much incense is burned, for how long, and on the size and ventilation of the room.
The association of the lead researcher with a tobacco company raises another point of concern. While the researchers stop short of saying incense is more dangerous than cigarettes, it is in the interests of the tobacco company for people to think cigarette smoking and incense burning are on a par – which is not the case.
It seems sensible that people who have lung conditions should avoid using incense, and the rest of us should limit its use for personal reasons, such as improving the smell of your home.
Smoking tobacco, which is known to cause illness and death from conditions including heart diseaselung cancer and stroke, is something everyone should stop altogether.
Read more advice on how the NHS can help you quit smoking.
Analysis by Bazian. Edited by NHS Choices. Follow NHS Choices on TwitterJoin the Healthy Evidence forum.

Thursday, July 9, 2015

Butter Chicken Ramdan Special

2 lbs chicken (preferably thigh meat, boneless and skinless, cut into 2-3 inch pieces)
2 teaspoons ginger paste
1 ½ tablespoons garlic paste
1-2 teaspoons red chili powder
½ teaspoon ground black pepper
Salt as per taste
2 tablespoons + 1 tablespoon Oil
2 teaspoons lime/lemon juice
2 pinches of food color (deep orange, totally optional)
For curry Preparation
4 large tomatoes, quartered
1 ½ tablespoons garlic paste
2 teaspoons ginger paste
1 jalapeno
1 2-inch cinnamon piece
1 bay leaf
4 cloves
2 green cardamom
6 whole black pepper
2 tablespoons ketchup
2 teaspoon sugar
½ teaspoon red chili powder
½ teaspoon dried fenugreek leaves
Salt as per taste
2 tablespoons oil
2 tablespoon butter
Water (1/2 cup + about ½ cup)
For Garnish
Chopped cilantro
Heavy cream
Method of  Preparation:
Wash and thoroughly pat dry the chicken and put it in a large non-reactive bowl. Add all the ingredients and mix well to ensure all the chicken pieces are well coated. Cover and let the chicken marinate for minimum 30 minutes or overnight in the refrigerator.
When ready, heat about 1 tablespoon of oil in a large wok or a pan. Transfer the marinated chicken along with all the marinade to the wok, on medium-high heat cook the chicken till all the liquid has dried up and the chicken is cooked and starts to get brown on the surface. This will take about 10-15minutes. (You can also grill the chicken pieces)
Once the chicken is done remove it to a clean platter. This can be done a day in advance too.

Curry Preparation
In a large pan heat 2 tablespoons oil and add green cardamoms, cloves, black peppercorns, bay leaf and cinnamon; sauté for 30-40 seconds. Now add ginger and garlic paste; stir fry everything for a minute or so. Finally add the cut tomatoes and jalapeno along with ½ cup of water. Cover the pan and reduce the heat to low, let everything cook for 5-7 minutes or till the tomatoes are soft and starts to breakdown. Remove the pan from the heat and let it cool.
Once the tomato mixture has cooled down, remove all the whole spices (cardamom, bay leaf, cinnamon stick, cloves and black pepper) and discard. Now put the tomato mixture in a blender and make a puree.
Transfer the pureed tomatoes to a clean pan, add ketchup, sugar, red chili powder salt and dried fenugreek leaves and ½ cup of water. Let it simmer for 2-3 minutes on low heat. Keep stirring occasionally. Now add butter give a quick stir, let the sauce simmer on lowest heat for good 5-7 minutes, or until you can see the oil bubbles started to show in the sauce. If you feel sauce is too thing add little water to get your preferred consistency. Generally this sauce should have consistency of thick pancake batter.
Once the sauce is done, add the cooked chicken pieces, let it simmer for another 5 minutes or so. Remove from the heat and transfer the dish to serving platter.
Top it with chopped cilantro and little heavy cream (optional), enjoy with choice of bread or