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By Rajan Narayan

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WHEN THE DGP GOT DRUNK AND DISORDERLY
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Jonquil Sudhir in a tete-a-tete with Sujay Gupta, Editor, 'Gomantak Times'.
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POLL TALK
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By Ben Antao
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IN FOCUS
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TOURISM
GOA SHOULD BE THE HUB
By Agnelo Rodrigues

VIEWPOINT
GLORIOUS GMC
By Dr. V. N. Jindal
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PARRITLER'S TRAVAILS
By Aravind Bhatikar
WE WILL WIN, EASY-DHOR WILL LOSE

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EATING IS FUN
A variety food column
By Tara Narayan
AU REVOIR TO BOMBAY AND MUMBAI

HOME & HEARTH
THE LIVE LONGER DIET

By A Special Correspondent
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AD VALUE
DIAMONDS ARE FOREVER
By Ramesh Narayan

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CAREERS
SKY IS THE LIMIT
A Goan Observer special

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FLORA & FAUNA
LANDSCAPING YOUR PERSONAL GARDEN
By Dainel D'souza
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SHORT STORY
LANCELOT GOMES – III
By Manohar Shetty

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GLOBAL GOAN
GOAN PRESENCE IN CAPE VERDE AND GUINEA BISSAU
By Constantino Hermanns Xavier
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TIATR
THE GOLDEN ERA OF TIATR
By John Gomes
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SPORTSTRACK
By Irineu Gonsalves
SANTOSH TROPHY THE PRIDE OF INDIAN FOOTBALL
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GOENKARANCHO AVAZ
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THE LIVE LONGER DIET

By A Special Correspondent

WE KNOW NOW that drinking and eating the right foods regularly makes for better energy, strength and happier people all around. Here are some of the foods you should include in your next grocery list because they have essential age-defying nutrients. Include as many of them as you can in your daily drinking and eating…

VITAMIN E…
(It’s a powerful antioxidant which protects your heart, it blocks free radical damage and molecules which lead to oxidation of LDL or the “bad” cholesterol, a risk factor for heart disease. Vitamin E also protects against Alzheimer’s disease, it helps preserve memory and the ability to think quickly and concentrate….)

To be found in almonds, corn oil, safflower oil, sunflower oil, sunflower seeds, wheat germ.

VITAMIN C
(Vitamin C is what makes for flexible arteries and a healthy cellular system.. it is often called the vitamin which takes care of the “antioxidant defense network” in the body, you need it on a day-to-day basis and yes, it is lost in food when it is heated or cooked. We need lots of vitamin C, it is the critical vitamin.)

Vitamin C is present in almost all fruits and vegetables with some of them having high levels of the vitamin…blackberries (almost all berries), broccoli, Brussels sprouts, cabbage, cantaloupe, cauliflower, honeydew, kale, kiwis, lemons, mangoes, mustard greens, okra, oranges, papayas, peppers, pineapple, potatoes, raspberries, lettuce, soybean sprouts, strawberries, sweet potatoes, tangerines, tomatoes, turnip greens, watermelon, all the greens available in the Panaji market. Green capsicums are particularly rich in vitamin C as are moong sprouts.

VITAMIN B COMPLEX
(The B vitamins, especially folate, B6 and B12, defend the heart and brain from age-related diseases by keeping levels of a substance called homocysteine low…).

The B vitamins are found in a wide range of foods like wheat germ, bananas, chickpeas, oatmeal, yogurt, potatoes, sunflower seeds, black-eyed peas, broccoli, egg noodles, great northern beans, green peas, orange juice, turnip greens. Brewer’s yeast tablets are generally recommended for vitamin B complex deficiencies.

MONOUNSATURATED FATS
(You may think you’re doing your body a favour by eliminating all fats from your diet, but certain wholesome fats are crucial for healthy aging. A diet rich in monounsaturated fats lowers cholesterol while preserves levels of HDL or “good” cholesterol in your blood, it also lowers triglycerides, high amounts of which contribute to heart disease.)

To be found in almonds, avocados, canola oil, hazelnuts, olives, olive oil, peanut oil, peanuts.

OMEGA-3 FATS
(Omega-3 fats inhibit inflammation, a risk factor for both heart disease and Alzheimer’s disease, it also helps cells in your heart and brain function properly and decrease the risky of arrthymia or irregular heart beat and clotting, all of which adds up to a healthier heart.)

Found in fatty fish, flaxseeds and flaxseed oil, walnuts and walnutoil, soybeans and soybean oil.

FIBER
(Fiber is the “broom” which facilitates elimination of waste matter and which helps prevent diabetes and colon cancer, also lowers cholesterol…it slows down digestion and slow digestion means a slower, more moderate release of insulin and a slower rise in blood sugar, all of which lowers incidence of diabetes…fiber in food and water are two key ingredients which prevent constipation and piles. Many of today’s refined and processed junk foods are responsible for modern-day diabetes epidemics in urban populations the world over.)

Fibre can be found in apples with skin, bananas, broccoli, brown rice, Brussels sprouts, figs, green peas, kidney beans, lentils, oatmeal, oranges, pears, potatoes with skin, prunes, raspberries, split peas, strawberries, wheat bran flakes, wholewheat and wholegrain breads, millet rotis, fibre-rich greens.

 

ASK-A-RECIPE

(If readers have a special recipe in mind write or e-mail Goan Observer and we will try and get it for you!)

SRILATA BHATIKAR of Margao says she’s expecting a Gujarati house guest and would like to know how to make a Gujarati dal. Here is a recipe.

GUJARATI DAL

(The Guju spicy-sweet dal is one of the most popular dals and is generally made of tur dal i.e. split pigeon lentils, and goes well with plain rotli, chapatti, or rice. To serve four.)

Ingredients: 1 cup tur dal; 2 cups water for cooking. For the tempering: 1 or 2 tbs ghee or oil, half tsp mustard seeds, three-quarter tsp cumin seeds, quarter tsp fenugreek seeds; two or three cloves; inch piece cinnamon, quarter tsp hing or asafetida powder. Dry masala of half tsp turmeric powder, 1 tsp red chilli powder, half tsp of dhania-jeera or coriander-cumin powder. Four kokum peels and two tbs jaggery to give the dal a sour sweet tang. One stalk curry leaves. Ten peanuts and 10 raisins. Salt to taste. Two tbs of chopped green coriander and freshly grated coconut for garnishing.

Method: Wash and soak the tur dal for an hour. Drain, add two fresh cups of water and pressure cook the dal to three whistles. Take off fire and set aside to cool. When the pressure has eased remove pressure cook lid and remove the cooked tur dal in a vessal. Add one and quarter cup of hot water and beat with a beater till you get a smooth velvety consistency. Add in the dry masala powders of turmeric, red chili, coriander-jeera, and set the dal to boil over a medium fire. When the dal comes to a boil do the tempering: When the ghee or oil is hot add the mustard-fenugreek-cumin seeds, cloves, cinnamon, when these sizzle and pop add in the asafetida quickly and pour in the liquid dal. Add curry leaves, peanuts, raisins. Simmer the dal for 10 to 15 minutes, add kokum peels and adjust any masala if you wish. Add salt as per taste. Add the jaggery and let the dal simmer for a while, when it is ready to serve you will get a wonderful aroma…stir. Before serving garnish with chopped green coriander and freshly grated coconut. Have wedges of lemon to squeeze into the dal for a fresh flavor at table.

NOTE: This tangy hot dal is standard fare at any Gujarati meal and it goes equally well with the thin chapatti called rotli or rice. Senior citizens like to tear up the rotli and soak the bits into the dal before relishing it. A side helping of freshly made curd complements the dal perfectly. The curd cuts any spiciness and rice, dal and curd blend well for a delectable flavour.

 

TIDBITS

POOR DIET, POOR MEMORY
A POOR diet, too much refined sugar and irregular eating habits aggravate the sugar levels in the blood, and can lead to forgetfulness. Eat small, regular, healthy snacks in between three balanced daily meals, and try taking the herb Gingko biloba, which promotes circulation to the brain.

A HOMEMADE REMEDY FOR CYSTITIS
IF YOU’RE prone to cystitis, drink homemade barley water. Mix half a cup of pearl barley with one liter of water and simmer for 20 minutes. Strain and add honey to taste.

ONE ORANGE, ONE WHITE, ONE GREEN
TRY TO eat three vegetables – one orange, one white, one green – every day. Each has a different vitamins and minerals that your body needs. Ideally you should aim to eat half your intake of vegetables raw.

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