US to get first shipment of Indian mangoes. Question is , Can I afford them?
Scientists have created an anti-obesity formula for infants. The highlights are by me.
…aims to supplement baby milk with a hormone that suppresses hunger.Animal studies suggest early exposure to the hormone leptin can programme the brain to prevent over-eating throughout life.It may even determine whether someone is fat or thin before birth.Feeding the hormone to pregnant rats seems to have a life-long impact on their offspring. Animals born of leptin-treated mothers remain lean, despite being fed a fat-laden diet. In contrast those whose mothers were untreated gain weight and develop diabetes
Prof. Cawthorne, who did the research,
“The supplemented milks are simply adding back something that was originally present,” he told Chemistry & Industry magazine, which reported on the research today. “Breast milk contains leptin and formula feeds don’t.”Previous studies looking at the ability of leptin to reduce hunger in human volunteers have proved disappointing. Prof Cawthorne believes this is because they involved adults, rather than infants. Leptin was only likely to leave its stamp on the malleable brains of babies.”You would only take this for a short time, very early in life,” said Prof Cawthorne.
Cawthorne, about the formula
Prof Cawthorne told the Press Association the infant formula work was in the “very early stages”.”It’s something we’re in the process of looking at,” he said. “There’s potential there because we know that breast-fed offspring have less of a tendency towards obesity in adult life.”I’m not in the least suggesting that it will cure world wide obesity, but it’s something that could make a difference.”There are always safety concerns, and whenever you do anything there tend to be unexpected events. But one could argue that giving formula feeds to babies that are different from breast milk might itself be changing their programming.”
The notion that leptin in baby milk will prevent human obesity is currently in the realms of wildly optimistic science fiction.
Dr Nick Finer,
And would the first trials be in newly born children?”
Whatever happened to teaching the kids to eat right? Never again am I going to crib about the 20 minutes I have to spend to feed my kids that apple, orange or banana instead of the cupcake that will be wolfed down in 20 seconds.
It is Joanna Moorehead at Guardian Unlimited who asks the right question.
why are we[British] spending money on trying to develop an inferior substitute, rather than putting more resources into encouraging mothers to breastfeed?
Yes, I called it a curry and refuse to call it anything else. A generic mix of spices for the general region of the Indian subcontinent all cooked together genericly goes by the name of curry in the western world. So when I cook something that satisfies that definition, in my western kitchen, I will call it a curry. [Defiant]. Besides, my blog, my rant. So there.
My love affair with the chicken began some 7 years ago. Before that I absolutely refused to eat it. Don’t ask me why.I have no idea. The thing with ingredients that make an entry into your life after your food habits have formed is,it takes quite a lot of thinking to decide how it will be cooked. It doesn’t come naturally to me. See, I look at beet greens, which I have never cooked with before and red amaranth comes to me. I look at zucchini and ridgegourd comes to mind. I look at a chicken and all I see is a mass of pink muscle. I have to go through my recipe book to decide which way I want to prepare it. This frustration with chicken is largely due to the fact that I have never really been successful in making a simple chicken curry. [ shutting my ears among the echoes of *gasp*, *and you are a food blogger?* ]
It’s true. Dinner with friends, potlucks and there it is. The ubiquitous ‘simple’ chicken curry,right there, mocking me. Each time, I go to the creator of this bane of my culinary existance and I try to stir the conversation ever so diplomatically to how it is made. I start with complimenting the dish and then finish with “you know there is something so very different from all the normal chicken curries in this. Koi special ingredient ?” Somewhere in between those two praticed lines, I get my answer.
“Arre, nothing yaar! Hot oil, jeera, khadha masala, pyaz,tamatar, haldi, mirchi, dhaniya-jeera, garam masala, chicken, namak. Fir pani daala, aur 2 seethi nikali. Bas..“.
I am not going to bother translating that because it doesn’t help. Do you hear me?? IT DOESN’T HELP! I put all sorts of masala in the pressure-cooker with the chicken and it still tastes like something the local Indian restaurant serves at the buffet. A pseudo-Indian americanised curry that even non-indians have trouble eating. At this point, I am doing the mental version of pulling my hair out. But the lady in question is not done yet because the clincher comes in.
“Sabke Haath ka bhi farak hota hai. That’s why it tastes different”.
I will translate this. This essentially means “My hands turn simple, everyday ingredients into magic. You, on the other hand[no pun intended] are a nincompoop!”. Aaaaargh!!
So, to take the smirk off her face,I go home and try it out. Nothing. Nada. Bland, insipid mess. It is the chicken, I tell you. These chicken have too much water in them. Besides,there is no smirk, is there? She just wants to get away from this non-chicken curry-making cook as far as possible. “Doesn’t know how to make chicken curry? Don’t know what kind of food the kids are being raised on? Bechare ”
As I burn in this hell of chicken-curry-failures, once in a while, something works. Only it is not add-some-of-this-some-of-that-and-pressure-cook-to-2-whistles kind of thing, it is somewhere in between. I chalk it all up to this game God plays so that I don’t give up completely on my simple-chicken-curry hope.Bhagwan, how you test me? Bachche ko rulaoege kya?”.
This is the curry I make for the weekday dinner guests. It is a no mess, no fuss kind of thing, 10 minutes of prep and cooks in the oven keeping the stove top free.
Make a paste using a blender or mortar-pestle the following
*3 green chillies/Thai peppers
*4 cloves Garlic
*1 inch piece Ginger
Mix together to make a marinade,
*1 cup dahi/curd/yogurt
*1 tsp Red Chilli Powder or 1/2 tsp red Chilli Flakes
*1 tsp Black Pepper Powder
*the paste made above
*1 tsp Garam Masala
* 1/4 tsp Saunf/Fennel seeds Powder
* 1/8 tsp Star Anise powder (Available in Korean Stores)
*Salt to taste
Add to the marinade
1 lb bone-in chicken thighs, chopped into bite-size cubes
Mix well.Set aside for as long as you can. I normally do this in the morning and cook it for dinner. When ready to cook,add
1/2 Red Onion. sliced
3 tbsp peanut oil
to the chicken mix.Pour everything in a baking dish. Into the oven it goes at 350 deg. Put it, Shut it, forget it for the next 40 minutes. Finish with a tadka/chaunk.
1 tsp Ghee
1 Badi Elaichi/Black Cardamom
Pour over the chicken, sprinkle some coriander leaves/cilantro and serve. Goes well with Jeera Rice and Crispy Papad on the side.
Completely irrelevant to the recipe : I cannot help but mention the carnage at Virginia Tech.It was appalling, what happened. It has been even more appalling, watching the media coverage. Monday evening, a whole lot of emphasis on the killer being Asian. Tuesday evening, a big attempt to blame the VT administration for not seeing into the future and predicting this might happen. Wednesday, repeated playings of the killers videos. It’s been amazing to see virginians stand strongly by their alma-matar. Rare is the person who spoke against the university on camera or off. Several people cancelled interviews with the media in protest against the emphasis on the killer and not on the killed. Thursday evening saw a marked difference in media coverage with the focus more on those killed, the loss and grief of their near and dear ones. The hokie spirit is everywhere I go, especially today being decreed a National Day of Mourning in memory of those killed.
One of the many things I love about blogging is making like-minded friends online. Anu is one such friend.
When I announced that JFI-Diwali will be accepting recipes from non-bloggers as well, Anu was the first person to send in her recipe complete with a picture, ingredient-list, step-by-step intructions, hints and tips and variations. The one thing that I still remember vividly is that in her email she mentioned and I quote Anupama Anantharaman is another such friend. In a move that confirms I am getting old or I really need that trip to bermuda soon, I have confused them both. However, Anu, a long time reader of this blog, indeed has talked like an eventual blogger. I am happy to announce that eventuality has come to fruitition and she has finally penned her own blog. She starts her food blogging life with the recipe for Daalitoy which I call the mother daal of the konkani cuisine and comfort food for all aamchis. I remember, growing up, every year we would become tourists in our own country and visit all the amazing places in India. We would gorge in the dhabbas and Udipi restaurants depending on which side of the Vindhyas we were, but the first meal back at home would always be Rice, Daalitoy and Upkari. For me and, let me go out on a limb here and say, for most aamchi’s, a meal with daalitoy and upkari is home away from home. Anu makes the blogosphere her home with Daalitoy and cabbage Upkari. I welcome the Kitchen Queen, Anu and look forward to more delights from her.
I do not have a blog yet.
In my intro to her guest post, I predict her joining the food community eventually.