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Richa Pinto. VASHI

Ask a small child anything about Ben10 and he can go on talking about thissuperhero for hours together. Whilemost adults are unaware what Ben 10does, children are not aware of it.Right from pencil boxes to tiffin boxesand colouring books, everything aboutthis animated character can be foundin stores these days.

Ben Tennyson is a 10-year-old boywho discovers a magic device andgains the ability to change into 10 dif-ferent characters, each with awesome

powers. With such great abilities at hisdisposal, Ben realises a greater re-sponsibility to help others and stopevildoers. Ben 10 is shown on CartoonNetwork.

Most parents from the city seen toknow so much about this superhero.All thanks to their children. Nine-year-old Aryan M loves Ben 10 so much thateverything from his banyans to T-shirts and footwear has Ben 10 printson it. The little kid has so much knowl-edge about his superhero that it willprobably surprise you too.

He says, I like Ben 10 a lot becausethrough his Omnitrix, which is a mys-terious watch-like alien device, he cantransform into various alien forms. Ifind drawing this animated charactervery fascinating, hence I make his

sketches a lot. His mother Ashwinisays, My son is crazy about Ben 10 andeverything, right from his water bottleto pencil box and bags have Ben 10 onit. My husband Jayesh travels abroadquiet frequent ly, hence my son tellshim to get Ben 10 merchandise for himwhen he is coming back to India. Bynow, my husband knows exactly whatAryan will like. When we go shopping,my son goes to the kids counter andfirst lays hands on anything havingBen 10 on it, whether it is socks or alientoys too.

Many children these days cover

themselves in Ben 10 quilts to go tosleep. Most boys love to decorate theirschool books with this superherosphoto. Nerul resident Ritesh Sinhas 6-year old kid Aryan Raj loves Ben 10 alot. If you visit his home you will seehuge sketches of alien charactersmade by his son. What is even moresurprising is that Aryan Raj makesthese sketches even without watchingthe picture on the television. If you askAryan what he likes so much about thesuperhero, he says, I watch Ben 10 onTV every Friday evening. Within half

an hour I can draw and colour Ben 10and everyone really likes it a lot too.Even my school friends request me todraw Ben because they feel that I drawit well. His dad Ritesh says, He is abig Ben 10 fan. He loves everythingabout this character. Since Ben is akids superhero it is obvious that theywill be fascinated by it.

On Wednesday, Ben 10 visited BigBazaar at Raghuleela Mall, Vashi. Thechildren were so excited with his pres-ence, that they almost could not gettheir eyes off him.

Eight-year old Ritwik Patel, who

went for this event, said, I got a chanceto shake hands with Ben 10 and I wasreally happy about it. I have watchedall the Ben 10 shows on Cartoon Net-work and enjoyed it. Besides, I have awatch and a pencil pouch with Ben 10on it.

Hypercity in Vashi too has a vastrange of Ben 10 merchandise. Rightfrom desktop sets to wrist watches andlunch boxes, they have all of it. Whilethe bags are priced at Rs899 and varydepending on size, the action figures(aliens) start from Rs100 onwards.

Printed and published by Deepak Rathi on behalf of Diligent Media Corporation Ltd. Printed at EL-201 MIDC TTC Industrial Area, Mahape, Navi Mumbai 400705 Phone No. 39802200 and published at 506-507, D Wing, Vashi Plaza, Sector-17, Vashi, Navi Mumbai 400703 Phone- 41515700 Editor: N Raghuraman

MIXED VEGETABLE DAL

Ingredients:

1 cup tur dal

3 red chillies

tsp asafoetida powder

kg beans

kg carrots

kg capsicum

1 tsp mustard seeds

1 tsp urad dal

How to make the dal:

Soak dal in water for 2 hours

Grind coarsely with chillies and then add salt

and asafoetida to itSteam for 10 minutes

After it cools, break it with fingers so thatthere are no lumps

How to make the mixed vegetable:

In a pan, add a little oil and capsicum

Add a little turmeric powder, salt and cook tillit becomes soft

Keep it aside

Heat 3 tsp oil in a pan and add the mustard.

When it splutters, add the urad dal

After it turns brown, add tsp turmericpowder and add the cut vegetables.

Add salt.

Cover with a lid and add water on the lid sothat the vegetables do not get overcooked

When done, add the cooked capsicum andthe dal which you had earlier made.

ALPHONSO BUTTERMILK MIXED GRAVY

Ingredients:

3 ripe mangoes

kg white pumpkin/ yellow cucumber

Lemon-sized jaggery

1-2 cups buttermilk1 medium-sized coconut, grated

6-8 red chillies

1 tsp fenugreek seeds

How to make the masala:

In a pan, warm oil and add chillies to it

When done, add fenugreek seeds and fry till itturns brown

Grind it along with the coconut.

How to make alphonso buttermilk-mixedgravy:

Cut the pumpkin into big pieces

Cook it with salt and turmeric powder

Extract the mango pulp and grind it well

When the pumpkin is almost done, add themango pulp.

After 5 minutes, add jaggery

After another 10-15 minutes, add masalasand buttermilk to allow it to boil

Keep stirring it continuously

Season it with 1 tsp mustard seeds

JACKFRUIT PAYASAM

Ingredients

1 cup jackfruit preservative

1 big coconut

100 gms jaggery

2 tsp finely-scraped coconutIts advisable to first make the jackfruitpreservative and add it to the payasam.

How to make jackfruit preservative:

De-seed the fruit and cook it in a pressurecooker till it turns soft

Do not add water. After it cools, grind it finely

For 1 cup pulp, cup of jaggery will berequired

Put the jaggery in a thick-bottomed vesseland add a little water and keep it on the fire

Stir occasionally. When it reaches two-threadconsistency, add the jackfruit pulp to it.

A little ghee may be added when it startsleaving the sides of the vessel and reaches a

jam-like consistency.

Remove it from the fire and let it cool.

How to make the payasam :

First extract milk from a coconut (3 times).

The first time you extract it, add very littlewater and grind the coconut. You will get verythick milk.

The second time, add water and grind it againand you will get slightly thinner milk

Again add water and grind the extract. Now

you will obtain very thin milk.Put the jaggery in a thick-bottomed vesselwith a little water in it

After it melts, add the jackfruit pulp

Then add the third milk and keep it on the firefor 15 minutes

Add the second milk, and boil it for 10minutes

Remove it from fire and add the first milk

For garnishing:

Add 1 tsp ghee and add the coconut

Keep it on a low fire

When it turns brown, add it to the payasam

Cooling dal, buttermilk

gravy and jackfruit payasamGayathri Narayanaswamy has been living in Vashi for the past 20years. The mother of a teenaged son, Gayathri has a great passionfor cooking different kinds of South Indian delicacies. Apart fromcooking, music is something that interests Gayathri a lot. Sheshares with Richa Pinto three mouth-watering but unusual recipes.

Around this time of the year, Ibuy my years supply ofmasalas. I know all of themhave health benefits but I wouldlike to know. Secondly, tell mehow to avoid adulteratedmasalas and how to stock theserightly for a year.

Suvarna Rathi,Koparkhairane

In Indian homes, mostmasalas and grains that haveto be stocked for the year is donearound April / May. Not onlycan you select from the bestcrop during this time, but women havetime in hand for masalas, pickles and pa-pads because children are on vacationfrom school. This tradition, is, howeverfading away mainly because storage placeis insufficient and families are becomingnuclear so no additional help from otherwomen does not leave working womenwith added responsibility.But at the same time, weneed to remember thatsometimes we compro-mise on the quality be-cause good stock is not always availableround the year. So we end up buying sub-standard and adulterated products. Onecan argue that one can buy only standardor branded products and these days many

vacuum-packed branded masalas areavailable. However, these masalas are ma-

chine-made. The machine gen-erates so much heat that the mi-cronutrient (for which Indianspices are so rich) and subtleflavours of the masalas are lost.So if possible, take out time tovisit the masala market and getyour own masalas made. Notonly will you feel the pride ofreviving a dying tradition butalso spicing up your familystaste, that i s pure and heal thy.

The masalas stocked for ayear are usually chilli powder,turmeric powder, and corian-

der seed powder.Chilies: The chilies belong to the cap-

sicum family that comes from a Greekword meaning to bite (Indian chilies areamong the hottest and eating them actu-ally feels like a bite). Green chilies areloaded with beta-carotene (which gets con-verted to Vitamin A in the body), a potent

antioxidant and boost tothe immune system. Asthe pods mature and dark-en, high quantities of vi-tamin C are gradually re-

placed with beta carotene and the cap-saicin levels are at their highest. Due tothese capsaicin levels, some believe thateating chillies may have an extra thermicaffect, temporarily speeding up the meta-

bolic rate, hence burning off caloriesfaster. The alkaloids from capsaicin stim-

ulate the action of stomach and intestine,improving the digestion process. Beyondsoothing gastric wonders and taste de-lights, the nature of fiery capsaicin hasbeen medicinally beneficial. These sameheat-inducing properties are believed toalleviate pain when used as treatment forarthritis, nerve disorders (neuralgia),

shingles and severe burns ... even clusterheadaches.

Turmeric / Haldi: Turmeric has longbeen used as a powerful anti-inflammato-ry in Chinese and Indian medicine.Turmeric has a warm, bitter flavour. It isan excellent source of manganese andiron. It is also a good source of B6 andpotassium. Curcumin is the yellow orangepigment in turmeric that has an anti-in-

flammatory activity. Other anti-inflam-matory drugs may cause toxic side-effects

but curcumin produces no t oxicity.Relief for Rheumatoid Arthritis:Apart from having anti-inflammatory ef-fects, it is also a potent anti-oxidant. Cur-cumin neutralises free radicals and keepthe cells healt hy. This is important inmany diseases such as arthritis where thefree radicals are responsible for thepainful joint inflammation and eventual-ly damage the joints. Tur merics combi-nation of antioxidant and anti-inflam-matory effect explains why many peoplewith joint diseases find relief when theyuse it regularly.Cardiovascular protection: Curcuminprevents oxidation of cholesterol andhence reduces the damage of blood ves-sels. In addition turmeric is also a goodsource of Vitamin B6. Vitamin B6 is al-ways associated with reduced risk ofheart disease. A recent study published in

Indian Journal of Physiology and Phar-macology show that Bad cholesteroldropped and Good cholesterol in-creased by administering curcumin.Turmeric is also known to reduce colicpains, ulcers, cystic fibrosis and cancers.It is a natural antibiotic and antiseptic. Itis a known blood purifier. It aids digestionand is useful in common colds, cough,sprains and anaemia. Curcumin also pre-vents Alzheimers.Coriander seed powder: Coriander seed

powder is an important ingredient in mak-ing curries, sambar and other dishes. The

seed is used as it is or ground into powderand used. Coriander has many vitaminsand minerals. It provides calcium, phos-phorus, iron and some other vitamins. Reg-ular use improves health and prevents mi-cro-nutrient deficiency diseases.Diarrhoea and indigestion: Anecdotalevidence, laboratory and animal studiessuggest that coriander seeds may be help-ful in easing gastrointestinal symptoms -the seeds are also applied in some laxativepreparations. These abdominal easingbenefits of the herb can be attributed tothe action of volatile oil.

Relieve flatulence. Coriander eases flat-ulence and cramps, if it is consumed inthe form of a tea.

Stimulates appetite: Controls blood sug-ar and lowers cholesterol. Animal re-search studies have said these effects andhave found anti-microbial properties involatile oils from coriander leaves.

Eliminates odours. The oil counteractsunpleasant odours and is used in per-fumes, liqueurs and gin.

Mouth hygiene. Coriander seeds areground into a paste for application to skinand mouth ulcers.

Be aware of adulteration: Be carefulwhen you buy readymade masalas. It maybe adulterated with lead chromate (whichadds colour and weight to it, being heav-ier), Metanil Yellow dye or starch-based

items such as flour or rice powder or evenindustrial starch.

Your masala dabbakeeps healthy stuff. We tell you their benefits

Srishti Shinde

One of the most reputed star hotels in the satellitecity, Fortune Select Exotica, is bringing a changeat the top. General manager Alok Verma and unitsales manager Sumit Shah are both changing base.So, Vermas position is being taken over by RaviKapila while Udayan Patra is going as unit salesmanager in Navi Mumbai. The two have been withthe hotel since 2008 and their contribution has beenremarkable.

For both members, their last day will be on April30, 2011. The new unit members will be welcomedwith an introduction ceremony on April 29, Friday.A cake will be cut and there will be cocktails and din-ner. Sumit Shah will move to the regional marketingoffice (West) as regional sales manager for the entire

western region. Alok Verma will join the corporateheadquarters in Gurgaon from the second week ofMay. Ravi Kapila comes in with an experience ofover 29 years in the hosp itality industr y. He hasworked in academics and hotel operations at hotelsin India and across the world such as Kenya, Belfast,

United Kingdom and Kingdom of Bahrain. He haspursued his masters in hospitality managementfrom the University of Huddersfield, UK. Kapila hasspent eighteen fruitful years with the Taj Group ofHotels and stints in other hotels including The Ra-mada-Belfast, Northern Ireland, Holiday Inn - Hy-derabad, W Hotels (The Grand Regency)- Nairobi,Kenya and Elite Hospitality - Bahrain.

While the new unit sales manager, Udayan Patra,has over nine years of rich sales experience in re-puted hotels namely Toshali Resort International -Delhi & Mumbai, Rodas, Sarovar Hotels in Mumbaiand The Park. He was part of the regional market-ing office of Fortune Park Hotels Ltd for quite sometime.

Why city kids are crazyabout 10-year-old Ben

Fortune Select Exotica heads for transition

THE MAGIC OF TEN

> Ben Tennyson is a 10-year-old

boy who discovers a magicdevice and gains the ability tochange into 10 differentcharacters, each with awesomepowers. With such great abilitiesat his disposal, Ben realises agreater responsibility to helpothers and stop evildoers. Ben10 is shown on Cartoon Network.

> Most parents from the city seento know so much about thissuperhero. All thanks to theirchildren. Nine-year-old Aryan Mloves Ben 10 so much thateverything from his banyans to T-shirts and footwear has Ben 10prints on it. The little kid has somuch knowledge about hissuperhero that it will probablysurprise you too.

> He says, "I like Ben 10 a lotbecause through his Omnitrix,which is a mysterious watch-likealien device, he can transforminto various alien forms. I finddrawing this animated charactervery fascinating, hence I makehis sketches a lot." His motherAshwini says, "My son is crazyabout Ben 10 and everything,right from his water bottle topencil box and bags have Ben 10on it. My husband Jayesh travelsabroad frequently, hence my sontells him to get Ben 10merchandise on his return. Myhusband knows exactly whatAryan likes.

Aryans interpretation of his hero

Children had a ball with Ben 10 at Raghuleela Mall on Wednesday

Many parents know all about boy wonder Ben Tennyson as their children keep tabs on his every move on TV

Dr Suj

a

t

a Ude

s

hi(Ph.D, FoodScience andNutrition)

FOOD FOR

THOUGHT

General manager Alok Verma (left) and unit salesmanager Sumit Shah (extreme right) have shiftedbase from Navi Mumbai

Fortune Select Exotica isushering in change at the top

NAVI MUMBAI | FRIDAY, APRIL 29, 2011

www.dnaindia.com | epaper.dnaindia.com 4NAVI MUMBAI LIVE IT UP