Sunday, December 29, 2013

Moong dhal idiappam

Ingredients for 4 servings

  1. Moon dhal -  3/4 cup (semi-cooked about 3/4th of the way)
  2. Red chilly - 5
  3. Green chilly  split - 2 nos
  4. Mustard - 1 teaspoon
  5. Channa dhal - 3 teaspoon
  6. Asafoetida - 1/2 teaspoon
  7. Oil - 2 tablespoons
  8. Salt to taste
  9. Curry leaves - 10 in number
  10. Turmeric powder - 1/2 teaspoon
  11. Coconut scrapings - 4 tablespoons (optional)
Procedure
  1. Loosen the idiappam 
  2. Heat the oil and add mustard, channa dhal, red chilly, green chilly and asafoetida
  3. When the sesoning becomes golden color add the turmeric powder, curry leaves and salt
  4. Now add the loosened idiappan to the pan and slowly mix well
  5. Drain the water from the cooked idiappam and add this to the pan
  6. Mix well without mashing 
  7. Remove and serve
  8. Add 1 teaspoon of lemon juice 
  9. Add Coconut scrapings is options.

Black gram and Rajma curry

Ingredients

  1. Full Black gram - 1 cup
  2. Rajma - 2 tablespoons
  3. Tomato puree - ! cup
  4. Chopped ginger - 1/2 teaspoon
  5. Finely chopped onion - 1 cup
  6. Finely chopped garlic - 3 tablespoons
  7. Chopped coriander leaves - 2 tablespoons
  8. Salt to taste
  9. Turmeric powder - 1 teaspoon
  10. Chopped garlic - 2 tablespoons
  11. Chilli powder - 2 teaspoons
  12. Coriander powder - 2 teaspoons
  13. Jaggery - 1/2 teaspoon
  14. Oil - 2 tablespoons
  15. Cumin seed - 1 teaspoon
  16. Slit green chilli - 3 numbers
  17. Fresh cream - 3 tablespoon (optional)
  18. Butter - 1 tablespoon (optional)
Procedure
  1. Wash and soak both the dhals for 6 to 8 hours
  2. Pressure cook dhals with 1/2 teaspoon salt for 5 whistles
  3. Now keep a pan on the stove and heat the oil
  4. Add the cumin seed, green chilly, garlic, onion, ginger and sautee for 10 minutes
  5. Then remove the dhal and mash it coarsely with a a spoon and add to the pan in the stove
  6. Add 3 cups of water to the pan and allow it to simmer
  7. Add the tomato pure, salt to taste, turmeric powder, dhania powder, chilli powder and jaggery
  8. Heat it til the curry becomes like idly mavu consistency
  9. Remove from the stove and add the chopped coriander leaves
  10. Adding butter of fresh cream is optional prior to serving
  11. Eat with roti, naan or dosai

Achu (mould) Murukku

Ingredients

  1. Maida flour - 1 cup
  2. Sugar - 1/2 cup
  3. Sesame seeds - 1.5 teaspoons
  4. Coconut milk - 2 cups
  5. Oil for frying
Procedure
  1. Mix all the ingredients by adding coconut milk to a batter consistency
  2. Place the metal achu (mould) in a kadai (vessel) with oil and heat it till the oil reaches frying temperature. 
  3. Dip the achu in the mixed batter to 3/4 depth of the achu (mould) and transfer the achu to the hot oil with the batter sticking to it
  4. When the murukku comes out of the achu turn it to fry the other side.
  5. Remove it from oil when this becomes golden color
  6. When it becomes cold, the murukku will be crispy and ready to use
  7. It can be stored in an airtight container for 2-3 weeks

Coconut and Cashewnut burfi (Sweet)

Ingredients

  1. Fine coconut scrapings - 1 cup
  2. Cashewnut powdered - 1/2 cup
  3. Sugar - 1 cup full
  4. Rose essence - 1/2 teaspoon OR Cardamom powder - 1 teaspoon
Procedure
  1. Mix all the ingredients by adding 2 tablespoons of water 
  2. Now keep them in a pan and heat them by stirring constantly
  3. When the mixture does not stick to the pan, remove and transfer to a greased plate with ghee and flatten it uniformly 
  4. After 5 minutes cut them to a square or diamond shaped pieces and serve

Instant poricha kozhambu

Ingredients

  1. Green gram dhal - 1/2 cup (paasi paruppu or moong dhal)
  2. Turmeric powder - pinch
  3. salt to taste 
  4. Vegetable: Brinjal or Ribber gourd or Drumsti
  5. Use the instant powder (recipe can be found under Instant poricha kozhambu powder) for making this recipe

Procedure

  1. Roast 1/2 cup of green gram dhal and cook it with turmeric powder (simmer in hot water)
  2. Now add any one of the vegetables ribbed gourd or brinjal or drumstick
  3. When it is cooked add salt and the instant powder
  4. Allow it to simmer for 5 minutes
  5. Remove the gravy and season with mustard and cumin seed 
  6. Serve with rice. Very soothing dish when you have cough or cold.


Instant poricha kozhambu powder

Ingredients

  1. Red chilly  - 21 nos
  2. Black pepper - 3/4 cups
  3. Cumin seeds - 1 cup
  4. Moong dhal - 3/4 cup
  5. Coconut scraping - 2 cups
  6. Ghee - 1 teaspoon

Procedure

  1. Heat the ghee and add the black pepper
  2. When it gets roasted  add all other spices and roast uniformly
  3. When it cools, dry grind the ingredients in a mixer to a powder form
  4. Store it in an airtight container and deep freeze it



Pakora Kurma - Fat or non-fat version

Ingredients for Pakora:

  1. Channa dhal powder - 3/4 cups
  2. Rice flour - 1/2 cup
  3. Asafoetida - 1/2 tea spoon
  4. Salt to taste
  5. Chilly powder - 1 teaspoon
  6. Chopped coriander leaves - 3 tablespoons
  7. Grated ginger - 1 teaspoon
  8. Ghee - 1 tablespoon
  9. Oil for frying (Option to steam for non-fat recipe)
Ingredients for Kurma:
  1. Cashewnut - 2 tablespoons
  2. Coconut scrapings - 3 tablespoons
  3. Fried gram (pottu kadalai) -2 tablespoon
  4. Green chilly - 4 nos
  5. Ginger and garlic paste - 1 tablespoon
  6. Cloves - 6 nos
  7. Cardamom - 4 nos
  8. Bay leaf - 3 nos
  9. Cinnamon - 1 inch  bit
  10. Chopped onion - 1 cup
  11. Chopped tomato - 1 cup
Procedure for Pakoras:
  1. Mix channa dhal powder, rice flour, grated ginger, salt, asafoetida, coriander leaves, ghee, chiily powder well.
  2. Now sprinkle 4 tablespoons of water and mix well and make small pakoras
  3. Heat the oil to a moderate frying temperature 
  4. Fry the pakoras till golden color and keep aside on a paper
  5. To avoid oil, steam the pakoras like idly for 15 minutes without the pressure cooker weight.
Procedure for Kurma
  1. Grind the chilly, cashewnut, coconut scrapings and pottu kadalai to a fine paste
  2. Heat 2 tablespoons of oil and add the spices, ginger garlic paste and stir for 5 minutes
  3. Now add the chopped onions and stir for 5 minutes till the onion becomes transparent
  4. Add the tomatoes chopped and allow it to cook for 5 more minutes
  5. Add the ground paste, salt and half tea spoon turmeric powder with 4 cups of water. When this starts simmering drop the pakoras in the boiling gravy. 
  6. Keep it on the fire for 5 minutes. 
  7. Remove and serve with hot biryani, tomato rice or chappathi or dosai
 




Maida Kara Tukda (Spicy diamond shaped biscuit used in mixture)

Ingredients
  1. Maida flour - 8 tablespoons
  2. Rice flour - 4 tablespoons
  3. Channa dhal powder - 2 tablespoons
  4. Ajwain (omam) - 1 teaspoon
  5. Chilly powder -  2 teaspoons
  6. Salt to taste
  7. oil for frying
  8. Cooking soda - 1/4 teaspoon
  9. Ghee or butter - 25 grams
Procedure
  1. Mix all the ingredients well except oil
  2. Now sprinkle water little by little and mix thoroughly to get the poori dough consistency (like play dough)
  3. Make the dough into 4 equal parts
  4. Make each one like a ball
  5. Now roll each ball like a roti (tortilla, pizza base, chappati) about 1/8 inch thick
  6. Cut into small (1 inch) diamond shapes and keep it aside for 30 minutes spread on a paper
  7. Heat the oil to moderate frying temperature
  8. Fry the cut diamonds to a golden color 
  9. When it is cooked, it floats on the top of the oil
  10. Remove from oil and spread on a paper towel
  11. Store in an air tight container after it cools



Baadusha sweet

Ingredients

  1. Maida flour -  1 cup
  2. Ghee - 7 teaspoons
  3. Salt - a pinch
  4. Sugar - 1 cup
  5. Cooking soda - 1/4 teaspoon
  6. Oil for frying
  7. Cardamom powder for garnish
  8. Almond pieces for garnish
Procedure:
  1. Mix all the ingredients except oil and sugar. Add 3 to 4 teaspoons of water to make it a poori dough (not watery like playdough) consistency.
  2. Leave the dough aside for 10 minutes
  3. Make a syrup with the sugar by adding 3/4 cup of water
  4. When the syrup gets the double thread consistency (stringy), remove from the stove
  5. Make the dough to lemon size balls.
  6. Slowly make a depression in the center with the thumb (like a donut but without the hole like the vadai)
  7. Heat the oil to moderate temperature for frying
  8. Fry the badhushas / donut shaped balls like a donut on both sides to a light golden color
  9. Remove and drop them one by one in the sugar syrup.
  10. Allow it to be immersed for 10 minutes
  11. Remove and arrange in a plate to get the sugar spread evenly
  12. Garnish with cardamom powder and badam pieces (almond) on the top



Dahi Vadai or Thayir Vadai

Ingredients:

  1. Ulundu Vadai
  2. Ginger - 1/2 inch
  3. Green chilly - 1
  4. Yogurt cups - 3 
  5. Butter milk or yogurt drink (Diluted yogurt) to soak the vadais briefly
  6. Coconut scrapings - 2 teaspoons
  7. Salt to taste
  8. Pinch of sugar

Seasoning:

  1. Mustard seeds
  2. Coriander leaves
  3. Asafoetida (perungayam powder)
  4. carrot scrapings or karaboondhi for sprinkling

Procedure:

  1. Refer to the Ulundu vadai procedure from my blog. 
  2. After making vadai, transfer them one by one in a a pan having yogurt drink and remove it.
  3. Arrange the vadais in a shallow bowl. 
  4. Now grind 1 green chilly, 2 teaspoons coconut scrapings and 1/2 ginger bit coarsely.
  5. Mix the ground items with 3 cups of yogurt, a bit of salt and a pinch of sugar.
  6. Pour the mixture into the vadai in the shallow bowl and sprinkle coriander leaves. 
  7. Season with mustard and little asaefoetida (perungayam). 
  8. Add the carrot scrapings or 4 spoons of karaboondhi to the top for decoration


Thursday, September 5, 2013

Ulundu Vadai

Ingredients

  1. Urad dhal - 1 cup
  2. Ginger - 1/2 inch bit
  3. Green chilli - 1 
  4. Pepper - 1/2 teaspoon
  5. Cumin seeds - 1/2 teaspoon
  6. Salt to taste
  7. Rice flour - 1 tablespoon
  8. Asaefoetida - 1/4 teaspoon
  9. Curry leaves - 10 nos
  10. Required oil - 3 cups
  11. Chopped coriander leaves - 1 tablespoon
Procedure
  • Wash and soak dhal for 2 hours
  • Without adding more water grind to a soft dough for about 20 minutes.
  • Add chilli, ginger, asafoetida and grind it for 3 minutes
  • Add salt, pepper, cumin seed, curry leaves, coriander leaves and rice flour and mix well.
  • If the vadai dough if not very lose you need not add water
  • Heat the oil in deep frying pan.
  • When it is hot make the dough to small orange size ball.
  • Transfer the vadai to the oil slowly.
  • Fry 4 to 5 vadais at one time in the oil.
  • Turn them on both sides to make it golden yellow color
  • Remove them from the oil and spread it on the paper towel to absord excess oil.
  • Eat the vadai with coconut chutney or tomato ketchup
Sambar vadai: Add the required amount of vadai to the boiling sambar and allow it to be soaked for 5 minutes. Sambar vadai is ready to use.

Picnic Thuvayal

Ingredients

  1. Grated coconut - 4 cups
  2. Green chilli - 12 to 15 
  3. Tamarind - Small amla size ball
  4. Salt to taste
  5. Urad dhal - 2 Tablespoons
  6. Channa dhal - 2 Tablespoons
  7. Mustard - 2 Teaspoon
  8. Curry leaves - 15 leaves
  9. Oil - 1.5 tablespoons
  10. Asafoetida - 1 teaspoon
  11. Ginger - 1/2 inch piece
  12. Coriander leaves - optional
Procedure

  • Heat 1.5 tablespoons oil and season mustard, channa dhal, uraal and asafoetida
  • When the mustard splutters and the dhals change to golden color, add curry leaves and transfer to a cup
  • Now again keep the same pan on the stove and saute the chilli and ginger for 3 minutes.
  • Remove and add the coconut scraping to this pan and saute that for 5 minutes at low heat
  • Add chilli, tamarind, ginger and salt with 3 tablespoons of water
  • After 3 minutes of grinding, add the sauteed coconut scrapings with tablespooons of water and grind coarsely
  • Then add all the fried seasonings and grind in the mixer for 3 minutes
  • Remove from the mixer and eat with idli, dosai or uttapam.
  • You can eat this with hot rice, oil one spoon and pappadum.

Vegetable Kozhakattai

Ingredients

  1. Chopped Carrots - 3 Tablespoons
  2. Chopped Cabbage - 2 Tablespoons
  3. Chopped Beans - 2 Tablespoons
  4. Green Peas - 1 Tablespoon
  5. Peeled and chopped potato - 2 Tablespoons
  6. Chopped green chillies - 1/2 Teaspoons
  7. Chopped onions - 2 Tablespoons
  8. Salt to taste
  9. Turmeric powder - 1/4 teaspoon
  10. Chilli powder - 1/4 teaspoon
  11. Lemon juice - 1/4 teaspoon (optional)
  12. Chopped coriander leaves - 2 Teaspoon
  13. Dhania powder - 1/4 teaspoon
  14. Mustard - 1/2 teaspoon
  15. Oil - 2 Teaspoon
Procedure
  • Heat oil and season the mustard. 
  • Add chopped onions and saute for 3 minutes. 
  • Now add all the chopped vegetables with salt, turmeric powder, chilli powder, dhania powder and cook on slow fire by covering with a lid. 
  • When it is done add chopped coriander leaves. 
  • Remove from fire and keep aside. Add lime juice - optional 

For Kozhakattai
  1. Fine Rice Flour - 1 cup
  2. Water - 2 cups
  3. Oil - 2 teaspoon
  4. Salt - a pinch
  • Make a thick batter with rice flour, salt and water. 
  • Heat oil and add the batter and stir well quickly to avoid lumps. 
  • Now this will become a cooking dough after 3 minutes of stirring. 
  • Remove from fire. Take a lime size dough with your oil greased hands. 
  • Press the flour on your palm and make it a round shape and fill with 2 teaspoon of vegetable mixture in the center. 
  • Now close the circle into a half circle and seal the sides. 
  • Steam the Kozhakattai in a cooker for 10 minutes without the weight on the cooker. 
  • When ready eat with coconut / coriander / tomato chutney





Sunday, May 19, 2013

Vattal Kozhambu or Vendiya kozhambu - contribution by Rama Soundararajan

Ingredients:

  1. Tamarmind - ball size
  2. Onions - 1 big cut into long pieces 
  3. Oil - 2 spoons
  4. Mustard - 2 spoons
  5. Fenugreek / Vendiyam - 1 spoon
  6. Red chilly - 3 - 5 pieces
  7. Channa dhal - 1 spoon
  8. Toor dhal - 2 spoons
  9. Sambar powder
  10. Rice flour - Mix with water and no lumps (this can be used to make the sambar thicker if it is too thin)
  11. Jaggery - 1 small block
  12. Asafoetida - 1/4 spoon
Procedure

USE LOW HEAT As ingredients will become black
  1. Soak tamarind in water and create 3 - 4 cups of water from the tamarind
  2. Heat oil and add asaefoetida, Mustard and red chillies in this order
  3. Next add Vendiyam / fenurgreek and red chilly 
  4. Once this is heated, add channa dhal and toor dhal till it becomes golden brown
  5. Add your onions and fry till golden 
  6. Add sambar powder and then the tamarind water. Let it boil nicely and add the rice flour mixture.
  7. Add the piece of jaggery


Arachi vitta kozhambu - contribution by Rama Soundararajan

Ingredients

  1. Tamarind - a small ball size
  2. Green chilly - 2 pieces
  3. Vegetables like carrot or potato (If onion, fry it separately)
  4. boiled Toor dhal with turmeric powder - 0.5 cups
  5. Rice flour - 3 tea spoons
For grinding
  1. Coriander seeds - 3 spoons
  2. Channa dhal - 2 spoons
  3. Red chilly - 5 pieces
  4. Coconut scrapings - 3 spoons
Seasoning: 
  1. Perungayam (asafoetida) - 1/4 spoon
  2. Mustard - 1 spoon
  3. Curry leaf - 10 leaves
  4. Bit of oil
For sambar
  1. Take tamarind water, add salt and long slit green chilllies 
  2. Let it boil. After it boils add the vegetable and let it boil to cook well
  3. Add the boiled toor dhal along with the water and let it simmer
  4. For seasoning heat the oil and add asafoetida, mustard and curry leaves till the mustard splutters. Add this to the sambar
For grinding powder
Fry coriander seeds (dhania), Channa dhal and red chilly nicely until dhal becomes golden brown. Add coconut scrapings and mix well. Grind well. Add this to sambar after the seasoning and let it boil with sambar for a few minutes 



My fight with Cancer - a recipe for survival

This is a different kind of recipe for survival based on my experiences in 2012.


How I survived Cancer

This postrepresents my journey with cancer from diagnosis through treatment to help others who are in the same boat with many unanswered questions. Talking to other cancer survivors helped me understand what to expect so this is my opportunity to share the treatment details.

This happened during my visit to California in 2012  to spend time with my 11 month old granddaughter. At the insistence of my son, I went for a general checkup. I had an inherent fear of visiting doctors and fortunately I never had to visit a doctor except for child birth of my sons. Grandma’s recipes and herbal medicines had worked well for me so far. You can imagine my shock when the doctor told me she suspected a lump on my breast and suggested a mammogram. The doctor was amazed that I had never had a mammogram in all my years and hardly ever visited a doctor. She promptly arranged for a visit to a radiologist and recommended further blood tests.

My son who was waiting at the reception figured something was wrong. But neither my husband nor I shared details since we were still in shock. With lack of detailed knowledge about cancer treatment, we assumed the worse.Back home we eventually told our kids about the doctor’s suspicion. Everyone became gloomy and Googled for details.  My niece, a breast surgeon at New York hospital comforted me and said that cancer can be eliminated based on the stage of the growth. She even suggested that she could treat me in New York which gave me some mental relief while waiting on the mammogram results.  The waiting period was the worst.

After a couple of days, we went to radiology department for the breast scan appointment which confirmed the suspicious lump. The radiologists shared the images with my family and referred me to a surgeon for needle Biopsy. Since my husband underwent bypass surgery a year ago, I was worried about how he would endure this. To my surprise, he was very calm and provided strong encouragement throughout the treatment.
Next I was referred to the chief surgeon and was waiting for an appointment. We were initially planning to return to India to celebrate our grand-daughter’s first birthday. So still hoping for a false diagnosis we were following up every day to get an earlier appointment with the chief surgeon. Finally we met the chief Surgeon a very pleasant and confident woman. She slowly unfolded what may be in store and explained the treatment protocol very patiently for about an hour. I was speechless and as she was explaining the procedures. My mind was burdened with so many doubts.

On March 1 2012, the doctor performed the ultrasound guided needle Biopsy and found my growth was stage 2. She gave us two options, mastectomy or lumpectomy. She clarified that in case of the former I need not have chemotherapy and in the second option both chemotherapy and radiation therapy would be required.

For mastectomy I had to lose one breast and go for plastic surgery. For me, as a woman, removing a breast was a difficult choice but the advantage of mastectomy was the minimal possibility of recurrence. The choice haunted me at night and I chose lumpectomy with courage to encounter chemotherapy. The decision was conveyed to the doctor and we postponed our trip to India. My family back home was in shock and it was tough to console them over phone.

On 23rd April after due preparation, I was ushered into the operation theater around 10 A.M. The doctor greeted me with her smile and put me at ease. The surgery was completed by her along with another doctor from pathology.

The whole surgery took 3-4 hours and I was back in the post-operative room by 2 P.M. When I woke up, my folks were waiting to take me home. The doctor prescribed pain killers and told me not to carry any heavy weights on the operated left side. My granddaughter realized that she could not come near me and I could not carry her. More than the procedural pain, the emotional aspects were difficult. I was positive and proceeded through my routine.

On my follow up appointment, the doctor explained that she had to perform an additional surgery called excision lumpectomy around the already removed lump to remove remaining cancerous cells and two sentinel nodes. For this I went to a radiologist who inserted a wire around the lump and put two ends of wire outside the skin. This would enable the surgeon to remove the lump affected without leaving any residual cancerous cells in the body. After the procedure samples were sent to pathologist for analysis. Meanwhile relatives in India got the news and we received anxious phone calls. Next the surgeon referred me to the chemo therapist / radiation surgeon. By mid May, the radiation surgeon reviewed my medical history and set June 18th for radiation and chemo therapy. The chemo treatment would be done in four sittings with intervals of 3 weeks for each. She explained that dosage will be done using a mathematical computer model. The treatment and after-effects were explained to us.

Usually I have to visit the clinical lab 2 days prior to therapy to ensure that all parameters were in range to withstand therapy. On the day of treatment a nurse would inject an intravenous fluid to contain nausea which may occur during treatment. The whole process usually took around 4-5 hours. We usually took juice and food for the four hours which seemed much longer.

I was informed that on completion of each therapy the following symptoms could occur. These symptoms varied from patient to patient.
  1.   Terrific pain
  2. Loss of taste
  3. Nausea
  4. Loss of hair ultimately leading to Baldness but on completion of therapy hair growth resumes
  5. If there is a fever, we had to rush to the nearest medical center for required treatment. This should be done within one hour after the temperature reaches 101*F

To avoid contacting any infection, it is better to avoid crowded places and people (including kids) with cold, cough, fever etc. My God! This meant I had to stay away from my grandchild who was my source of entertainment.

Prior to chemo treatment, the doctor explained that I should drink plenty of fluids, eat protein rich food, though symptoms include lack of appetite and taste. I was asked to meet a social worker. The worker was very courteous and empathized with my distressed state of mind. She told me about the “Cancer Society” and the help they extended. Back home my husband contacted the cancer society and registered my name as a new Cancer patient. From that day onwards, I received booklets on breast cancer, treatment, diagnosis, details on chemo and radiation therapy. The cancer society was a great support as we received phone calls from patients who underwent this agony and survived. 

Each survivor narrated their experience and comforted me by sharing stories of their will power. With a bit of courage and co-operation from family one can easily face the after effects of chemo. Meanwhile I was reading all materials available on the web as well as booklets sent by Cancer society to understand what to expect.I had to eat healthy and bought a variety of foods including protein rich milk, juices, soups, fruits etc. I spoke to friends here and in India who also went through a similar experience. They often called me to share their insights and encouragement. All the support I received served as pillars of strength

During my treatment I realized that every person had been through tough times and were willing to offer help. After waiting, on 18th June I went for my chemotherapy. A day earlier I started a tablet for 5 days starting on 17th June. I lost my taste buds and hence eating was impossible. However, I forced myself to take different types of food and tried whatever anyone suggested as beneficial for recovery.

On the first day since I was told that the whole process will take 4 to 5 hours, I took necessary snacks, juice and water and was comfortably seated on a recliner seat. Initially I was administered intravenous anti-nausea fluid and anti-allergic capsules. This was followed by Cytoxan for about 2 hours and then Taxotere for another hour. The chief nurse there was monitoring me for reactions. The nurse provided lot of encouragement from the day I visited the oncology department. She monitored blood pressure, temperature and oxygen level every 15 minutes.  My son and husband stayed with me during the treatment. Fortunately I had no reaction and left for home relieved. I was instructed to visit again next day to administer an injection to improve the white cells in the blood.

I was at home, doing my chores and playing cards with family members. On the fourth day when we were playing cards, I felt pain in my spine. I felt as if someone was cutting me with a handsaw. The pain alternated from part to part. I went to bed and the unbearable pain persisted even with a pain killer. Everyone at home was looking at me with sad feelings and enquiring whether the pain subsided. I waited for a day and contacted the oncology department. The duty nurse prescribed vicodine for pain. But the pain occurred with irregularity. I decided to face all sufferings and around 15th day my taste buds came back to life.  And the pain also subsided. I could not express my happiness in words when the pain subsided. Two days before the second chemo I visited the laboratory for blood sample analysis. A day prior to the second chemo I met with the Doctor who reviewed my blood report. After enquiring my experiences and examining me she said everything seems to be normal for continuing chemo.

At this time we came across another cancer patient undergoing treatment. She informed us about cancer society and their voluntary transportation services. Armed with this information we contacted the cancer society. They promptly organized the volunteers. For each chemo we needed their service on three days – the day prior to, on and after the chemotherapy. This was a boon to us. The volunteers were surviving cancer patients. Two of them made as strong impression on us. One was an 80 year old lady who walked with difficulty but insisted on seating me first with the seat belt secured and then heading to her seat. Another person came from nearly 50 miles away and allocated two days in a week exclusively for the volunteer service. The volunteer commitment brought tears to my eyes at time. When we asked why they chose to do this, they answered that they want to give back to the community what they received. Wow! What an inspiration.

On 9th July 2012, I went through the 2nd dosage of chemo. I had developed a schedule for the pain and taste loss by the 5th day of the treatment. This time I also noticed that my hair started falling in lumps.  I felt pain in the root of the hair like someone pulling out a bunch of hair. The loss of hair was not confined to one area and the doctor confirmed that I could get rid of all the hair. The loss of hair and the change in physical appearance was an emotional journey for my near and dear ones more than me. However I took it as part of the journey and covered my hair with colored Bandanas (scarves). On the positive side, the pain in my scalp vanished. I shopped for pants and tops to match my bandanas to instill confidence – it is a physical transformation which requires solid iron mindset.

I went through the four sittings with similar cycles of pain, loss of taste etc. But after each stage I was feeling tired and hence I increased my food intake to counter that tiredness. This made me realize the importance of nutrition and healthy food.  This has changed my food habits till date. On completion of all sittings doctor examined me and prescribed Letrozole medicine for five years.

After a 3 week interval I was called by the radiation Oncologist. She was a welcoming person who explained details about the radiation, side effects and recommendations to overcome it. She said that the whole process would take just 15 minutes and I needed to do this for 21 week days at the same time.  We were not sure how to manage transportation as cancer society was unable to get volunteers sometimes. While we were pondering this to avoid troubling our children for transportation, we met a regular patient who mentioned the possibility of using Anthem Blue cross’ transportation

Once the treatment started, the doctor and attending nurse would mark the affected location for radiation. The whole process took about maximum fifteen minutes. During radiation period, the affected part became red. I was scared to view that in the mirror and applied lots of moisturizer (Lubriderm).

At last on October 19th my treatment was complete and I left for India shortly after that.
In the initial stages we were not aware that the treatment would take so long. We used to tell doctors that we were scheduled to return to India by March 2012. When the doctor said that we could leave, we were so happy. Immediately after returning home we confirmed our tickets and finalized the journey. My mind was flying in the skies, day dreaming to see our other son’s family, relatives, friends and our sweet home. I could not believe that I have crossed the critical period of the treatment successfully. On returning home, I continue to go for walks, focus on balanced nutrition, and attend religious meetings. I keep my mind occupied with productive work without much physical strain. My hair started growing immediately after stopping the chemotherapy and is growing faster after I applied Aloe Vera gel on my head.

Every day I feel grateful for all those who were administering treatment like nurses, doctors, other paramedics and administrative staff. I recollect some of the patients who were taking treatment at the same time with me. Some of them were in advanced stages of cancer but were very brave. The cancer society, volunteers, cab drivers who waited patiently in medical center relatives, friends and survivors who gave me immense support were crucial for my recovery and will never be forgotten.

My doctor initial words are still ringing in my ears - “Do not worry. Like the captain of the ship, I will coordinate the treatment. You leave all your worries on my shoulder. I will take care of you.”  These were the words which gave me courage at a time when my confidence was shattered in a foreign country.
Hope this posting helps those who are living with dreaded cancer. With determination and will power people can get over cancer or any other difficulty as our mind if such a powerful healer.

Thursday, April 4, 2013

VEN PONGAL

INGREDIENTS:


1)  Moong Dhal          1cup

2)  Rae Rice                4cups

3) Ghee                        3/4 cup

4) Cashew nut              30 nos

5) Salt                          To Taste

6) Cumin seed              2 Table spoon

7) Pepper                      2 Tablespoon

8)Ginger( choppedfine)2 Table spoon

9) Green chilli(ct to long pieces) 2

10) Curryleaf               20 nos

11) Asafoedita             3/4 teaspoon



PROCEDURE:


Dry roast Moong Dhal in a pan and mix with Rice.Wash well and add 12 cups of water and desired salt.Pressure cook this for 4 whistles. Remove fromfire. After opening the cooker,mash the cooked rice and Dhal well and keep aside Heat 3/4 cup of ghee. Addcashew,chopped chilli,ginger,pepper,cumin seed ,Asafoedita and curry leves.When the cashew turns brown,add this mixtureto the cooked Pongal and mix well.

Tuesday, April 2, 2013

Paruppu Thogayal (Rama Soundararajan contribution)

Ingredients:

  1. Toor dhal - 3 spoons
  2. Channa dhal - 2 spoons
  3. Asafoetida - 1/4 spoons
  4. Red chillies - 2 pieces
  5. Black pepper - 5 pieces 
Procedure:
  • Take thovaram paruppu more and kadala paruppu less
  • Put asafoetida with 3 spoons oil 
  • Put red chilly and few black peppers
  • Fry all the dhals till red and water after frying
  • Grind all these after the dhals have cooled in the water for 5-10 minutes

Jeera Rasam (Rama Soundararajan contribution)

Ingredients:

  1. Tamarind - small amla size
  2. Salt to taste
  3. Jaggery (optional)
  4. Asafoetida
  5. Rasam powder - 2 spoons
  6. Tomato - 1
  7. Curry leaf - 10 leaves
  8. Jeera - 1 spoon
For Grinding:
  1. Jeera / cumin seeds - 2 spoons
  2. Toor dhal - 2 spoons 
  3. Curry leaf - 5- 8 leaves

Procedure:

  1. Add salt to tamarind water and mix well
  2. Add curry leaf and asafoetida to this mixture
  3. Cut 1 tomato into small pieces and add to the mixture
  4. Add 2 spoons rasam powder to this mixture and boil
  5. For grinding take 1.5 spoons Jeera, Toor dhal and curry leaf and grind in the mixer.
  6. Pour the ground items with boiling rasam.
  7. For the seasoning: Pour ghee and heat it with mustard, urad dhal and curry leaves.


Pavakkai Pitlai (Rama Soundararajan Contribution) or puli kootu

Ingredients:

  1. Pavakkai or bitter melon
  2. Channa Dhal - 1 handfuls (Kadala paruppu)
  3. Toor dhal boiled - 1 small cup
  4. Tamarind water
  5. Salt to taste 
  6. Turmeric powder - 1/2 teaspoon
  7. Curry leaves 
  8. Sugar - optional - 1 teaspoon
  9. asaefoetida - 1/4 spoon
For Grinding 
  1. Coconut scrapings - 1 handful
  2. Dhaniya or coriander seeds - 1 handful
  3. Red chilly - 3 pieces or add more for making it a spicy dish
  4. Channa dhal - 1 handful
  5. Seasonings with: fried mustard seeds, fried urad dhal 1 spoon and curry leaves


For grinding:
  • Fry 2 pieces asoefoetida (or 1/4 spoon powder), coriander seeds, red chilly and 1 handful channa dhal till it turns red
  • Add grated coconut 1 handful to the fried mixture and grind all these in the mixer. Add tamarind water if available for grinding
Procedure:
  • Cut pavakkai or bitter melon into small pieces after taking off the seeds. You can leave the seeds on as it is good for health.
  • Boil pavakki in water to make it less bitter and drain the water. (No draining necessary for other vegetables like pooshanikai pumpkin).
  • Pour cold water over pavakkai and wash completely.
  • Put tamarind water in the pavakkai till the vegetable is completely immersed in the tamarind water.
  • Add salt, turmeric powder, 1 handful of channa dhal, curry leaves to the boiling mixture and boil nicely
  • If you have boiled toor dhal, add it to the boiling mixture (can avoid if you do not have this)
  • Add 1 spoon sugar
  • Add the ground items to the boiling mixture 
  • Season the dish with fried mustard seeds, 1 spoon urad dhal and curry leaves.
You can also use the same recipe with Chick peas and Pumpkin for puli kootu. You dont have to drain the boiled vegetable water for this vegetable