Day: June 14, 2014

  • Turmeric For Tendonitis

    Turmeric For Tendonitis

    Tendon is the structure in the body that connects your muscle to the bony attachment. It is tough yet flexible band of fibrous tissue. When functioning normally,these tendons slide easily and smoothly as the muscle contracts.
    Sometimes, the tendons get swelled up due to several reasons and the normal gliding movement of the tendon is impaired and the movement will become difficult.This very condition i.e. inflammation of tendons is referred to as Tendonitis. It is also called as jumper’s knee, swimmer’s shoulder or tennis elbow.
    Tendonitis is most often an overused injury. It often occurs when people begin a new activity or exercise that causes a tendon to become irritated. It can be a result of an injury, repetitive movement, aging or a disease, such as rheumatoid arthritis. This problem is most common in the age of 40-60 year range. Occasionally, there is an anatomical cause too. If the tendon does not have smooth path to glide along, it is more likely to become inflamed. But these are some of the unusual situations.
    Tendonitis is always diagnosed on physical examination. Consistent findings with tendonitis includes:

    Tenderness directly over the tendon
    Swelling of the tendon
    Pain with movement of tendons
    The pain increases on moving the injured area
    turmeric for tendonitis 3
    TURMERIC FOR TENDONITIS:
    Tendons the tough cord of fibrous tissue that join muscles to bone are essential for movement because they transfer the force of muscle contraction to bones. Tendonitis is a form of tendon inflammation that causes pain and tenderness close to joints, and is common in knee, elbow, shoulder, hips and wrist.
    The global incidence rate of tendonitis is on a increase with increase in aging. In 2002, there were an estimated 232,000 Achilles tendon sports injury in U.S.
    However,a derivative of the Indian curry spice turmeric hopes to offer a new treatment for the sufferers of this painful condition of tendonitis.
    Curcumin,which gives the turmeric its bright yellow color, could be helpful in treating painful inflammatory conditions, such as tendonitis. According to the researchers at the University of Nottingham in the UK and the Ludwig-Maxmillians university in Munich, Germany studies show that curcumin can be used to suppress biological mechanisms that spark inflammation in tendon diseases.

    Dr Ali Mobasheri of the University’s School of Veterinary Medicine and Science, who co-led the research, said: “Our research is not suggesting that curry, turmeric or curcumin are cures for inflammatory conditions such as tendinitis and arthritis. “However, we believe that it could offer scientists an important new lead in the treatment of these painful conditions through nutrition. Further research into curcumin, and chemically-modified versions of it, should be the subject of future investigations and complementary therapies aimed at reducing the use of non-steroidal anti-inflammatory drugs, the only drugs currently available for the treatment of tendinitis and various forms of arthritis.”

    Curcumin has an effect on inflammatory reactions by inhibition of signalling molecules known as interleukin. Interleukins are a type of cell signalling protein molecules that can activate a whole series of inflammatory genes by trigerring a ‘dangerous switch’ called NFkB.
    Curcumin known for its potent anti-inflammatory properties, The compound has been known to influence more than 700 genes, and it can inhibit both the activity and synthesis of cyclooxygenase-2 (COX-2) and 5-lipooxygenase (5-LOX), as well as other enzymes that have been implicated for inflammation.

    DOSAGE:
    Turmeric dosage depends on the condition of the sufferer. It is easily accessible as tablet, tincture or in liquid form. The best way to include turmeric for prevention of various diseases is to include it in the daily diet. Taking 250-500 milligrams of turmeric(available in capsules or tablets)three times per day as mentioned on product level helps very much in treating tendonitis.
    A usual dose can be made upto 6 capsules per day of 500mg. But if taken with water,take one pill at a time and have enough water to wash down the capsule.

    turmeric
    According to a tendonitis patient,
    “Taking a heaped tea -spoon of turmeric in a glass of orange juice (after diluting it in a little warm water) two times a day for two months brought down her pain to half the amount she had in the beginning.”,
    TIPS FOR INCREASING ABSORPTION OF CURCUMIN:
    1. One alternative is to make micro emulsion by combining a tbsp of curcumin with 1-2 egg yolks and a tsp or two of melted coconut oil. Blend it to emulsify the powder.
    2. You can also use turmeric liberally in your cooking. Choose a pure turmeric powder rather than a curry powder, as a study has found that curry powder contains little curcumin.
    3. Another strategy is to put 1 tbsp of curcumin powder into a quart of boiling water. Its best to drink this water within 4hrs.
    PRECAUTIONS WITH TURMERIC:
    1. Excess use of turmeric over long periods can cause indigestion, nausea, dizziness or diarrhea.
    2. People with diabetes, pregnant women or those with bile duct obstruction or gall stones must avoid turmeric supplements.
    3. Turmeric supplements should be avoided with children.
    4.Checking about the right dosage of turmeric supplements with your doctor is essential.
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  • For the Chicken Lovers: 5 MUST-have dishes!

    For the Chicken Lovers: 5 MUST-have dishes!

    I like my chicken roasted, smoked, curried, steamed, sandwiched, in gravy, in salad, in soup, basically, in any random form. The fact about chicken is that it can be prepared in a diverse number of ways. Either you can take your time and leisurely prepare a chicken dish in about 3 – 4 hours and have a perfect lunch or if you are running against time, you can land up with a neat chicken dish in even less than 30 minutes.

    That’s the way with chicken.

     

    So, here I am, showering all my love and dedicating this week’s article only to CHICKEN.

     

    Let the CHICKEN fiesta begin!

     

    Spicy Parmesan Chicken

    spicy-chicken-fingers_med

    Time: 25 minutes

    Serves: 2

    Ingredients:  6 chicken supremes

    For the marination –

    Salt and black pepper
    1 Tbsp minced garlic paste
    1 Tbsp red chilli flakes
    1 1/2 Tbsp flour
    For the Parmesan batter-

    1/2 cup cream
    4 Tbsp parmesan cheese (grated)
    1 egg
    Salt and pepper to taste
    Parsley
    1 grated nutmeg
    For Frying-

    4 Tbsp olive oil
    4 Tbsp butter
    For tomato chutney-
    1 cup cherry tomato
    1/2 onion
    1 green chilli
    Salt and pepper
    4 Tbsp olive oil
    4 Tbsp balsamic vinegar
    Chopped parsley

    Directions:

    For the marination-
    First take chicken pieces and marinate it with salt and pepper. Add garlic paste, red chilli flakes. Sprinkle some flour and let the chicken get marinated for few minutes.
    For parmesan batter-
    Take a bowl add some cream, grated Parmesan cheese and mix it well. Add a egg and blend the mixture well. Then add some salt, pepper for taste. Add fresh parsley leaves, grated nutmeg to the batter.
    For the frying-
    Dip the marinated chicken supremes in the batter. Take a pan and add olive oil, butter. Let it get heated for 2 minutes. Put the dipped chicken supremes for frying. Fry perfect.
    For tomato chutney-
    Take cherry tomatoes, onion, green chilli and put it in the mixer. Add some olive oil and balsamic vinegar. Add fresh parsley leaves and blend it all together.

     

    Chicken Layonnaise

    Chicken-Layonnaise_med

    Time: 30 minutes

    Serves: 2

    Ingredients:

    200 gm chicken julienne
    100 gm butter
    50 gm onions
    10 gm garlic
    60 gm capsicum
    60 gm tomatoes
    3-4 black olives
    Spinach-boiled
    Sauteed potato
    Sauteed carrots
    sauteed beans-boiled
    sauteed 60 ml
    White Wine salt
    pepper-to taste

    Directions: Heat butter and saute onions and garlic for about a minute. Add chicken and quick fry on high heat until chicken gets a brown texture on the outside. Add capsicum and tomatoes and sauté for a minute. Then add the white wine and season with salt and pepper.  Add the black olives and serve with all the vegetables.

     

    Fried Chicken Roll

    chicken-roll_med

    Time: 40 minutes

    Serves: 10

    Ingredients:

    2 cups all purpose flour
    2 eggs white
    1 cup bread crumbs
    3 cups grated chicken
    1/2 tsp turmeric powder
    1/2 tsp pepper powder
    1 tsp chicken masala
    1 tsp chilli powder
    1 tsp coriander powder
    3 to 4 coriander leaves
    Salt to taste
    3 to 4 green chillies
    2 onions

    Directions: Mix all purpose flour with water and egg and make it like a batter. Spread  2 to 3 table spoons of batter on a frying pan and spread it like chapati till it becomes slightly hot. In another frying pan,heat oil and add onions and heat till it turns brown.  Add salt,chilli, chilli powder, turmeric powder, coriander powder, chicken masala. Then add the boiled and grated chicken to the mixture and stir well for abaout 5 to 10 minutes. Now add coriander leaves and keep aside. Roll the masala in the chapati and dip in egg white and breadcrumbs. Finally deep fry the rolls.

     

    Chicken Manchurian

    chicken-manchurian_med

    Time: 1 hour

    Serves: 3

    Ingredients:

    250 gm chicken mince
    2 eggs, slightly beaten
    3/4 cup refined flour
    1/2 tsp garlic paste
    1/2 tsp ginger paste
    Oil for deep frying
    2 Tbsp oil
    1 tsp finely chopped garlic
    1/2 cup finely chopped onions
    1 large capsicum-chopped fine
    For sauce, mix together –
    3 Tbsp corn flour-blended
    1/2 cup water
    2 Tbsp vinegar
    2 tsp salt
    2 tsp soya sauce
    1/2 cup tomato puree
    2 Tbsp chopped celery or 1/4 tsp celery salt
    2 cups water

    Directions: Mix together the chicken, egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thick batter. Leave this for 5-10 minutes. Heat the oil, keeping the heat high drop heaped teaspoonfuls of batter and fry to a golden brown. Drain on absorbent paper till required. Heat 2 Tbsp of oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy. Add the capsicum and turn around a few times. Add the sauce mixture, and simmer till the sauce thickens and becomes translucent. Add the fried balls, turn around a few times and serve.

     

    Dahi Chicken  (chicken cooked with curd)

    Dahi-Chicken_med

    Time: 1 hour

    Serves: 4

    Ingredients:

    1/2 kg boneless chicken (cut as you like it)
    2 1/2 cups yogurt
    1 tsp cumin / zeera powder
    1 tsp garlic paste
    1/2 tsp red chilli (rang) powder
    A little less than 1/4 tsp turmeric/haldi
    1/4 tsp garam masala
    Few slit green chillies
    2 onions, chopped
    1 tomato, chopped
    Coriander leaves to garnish
    2 tsp oil
    1 tsp salt

    Directions: Take the yogurt and mix in the cumin powder, garlic paste,garam masala, haldi and red chilli powder. Mix with hands. Put chicken into this and add slit chillies. Keep aside for 30 minutes. Now heat 2 tsp oil in pan and add onions. Cook till translucent and soft. Add the tomatoes. Cook for a minute and add all the chicken and marinade. Keep cooking till gravy reaches the consistency you like. Of you like it more dry, cook a little bit more till yogurt curdles around chicken. Check for salt. Garnish with coriander leaves and enjoy. You can eat this with rice if the gravy is more and with Indian bread (roti/naan) if you dry it up.

     

    Recipe Courtesy: cooks.ndtv.com

    Image Courtesy: cooks.ndtv.com