Why it is important to take your child for a hearing test?

An enchanting Bharatnatyam performance, live “last-over” cricket skit and a 10-minute feat by a linguist, this is how I enjoyed one of the weekends of May.
These special performances were executed by special kids all of which had one thing in common – they all suffered from hearing loss. This was at the Cochlear™ Celebration event, where not only did I witness the performances but also learnt a great deal about hearing loss and it’s occurrence.

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Hearing Loss in children
Deafness is as serious a problem as blindness. It is very common to get one’s eyes tested but seldom do we think of getting our ears checked for its proper functioning. Likewise, we never suspect our child/children would suffer from a hearing problem or be deaf because hearing problem can easily go unnoticed or is usually given less importance compared to blindness or other health issues.
The fact is, in India scores of kids are born deaf or suffer from some level of hearing loss, it is only wise to intervene early and get them tested by gauging the symptoms.
Babies begin to hear from their mother’s womb, starting from mother’s heartbeat gradually taking in other sounds. It is nearly impossible to know if your newborn is born deaf or suffers from partial hearing loss by just general observation. The young child is equally clueless about sounds and what it is to hear them. A child suffering from hearing loss resorts to lip reading giving an impression that everything is fine until one day the truth surfaces. Here is some reading you can do to find out the early symptoms of deafness or partial hearing in your child.

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Cochlear™ celebrates the joy of hearing
It was a fine Sunday morning when I entered the huge Shamukhnanda hall, which was packed to the brim with a crowd that comprised of recipients, prospective implantees, clinicians and well-wishers of Cochlear Implants. The event in question – Cochlear Celebrations was organised by Cochlear India and ihear foundation to reach out to masses and educate them about how hearing loss and how implants are an ultimate solution to the problem. A lot of young recipients of Cochlear implants shared their experiences, while clinicians busted myths and shared great knowledge. Watch one such successful story of Jehan Daboo, an Olympian, here.

What are Cochlear™ Implants?
Cochlear implants are long term and effective hearing solution for people with severe to profound deafness. Their scope is beyond the reach of the most advanced hearing aids.
Unlike traditional hearing aids that amplify, or make sounds louder, a cochlear implant system can be a more effective hearing solution for certain people. A Cochlear implant is capable of directly stimulating the cochlea hearing nerve, bypassing the damaged area of the hearing pathway. Watch this video to understand the implant functioning better.
https://www.youtube.com/watch?v=gUxQaO0Ltac

 

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Parental Duty – Testing & Early Intervention. Why is it important?
At the event, an expert panel of doctors, audiologists and pediatricians discussed the vital role of parents in testing and then taking early decisions to bring back sound to a child’s life and help them lead a normal life.
Sharing below few videos where experts talk about importance of early intervention and why parents need to act fast for their own child’s benefit.

Video 1 – Dr. Milind Kirtane, ENT & Padma Shri (2014) and pioneer of Cochlear Implants in India urging parents to get their babies tested even if they appear normal.

Video 2 – How soon can hearing be tested reliably in babies? Paediatric Audiologist – Geeti Char explains.

Video 3 – Dr Samir Dalwai, developmental paediatrician, explaining why testing is important for all babies.

 

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As parents, I believe we are responsible for our child. It’s not only enough to take wise decisions for them, but more important to take them on time. Like we would get worried over minor illness and wounds it is important we get the child tested even if there is an iota of doubt when it comes to hearing. Hearing testing, as explained in above videos, is vital and needs to be done as part of general well-being check-up of the child.

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Methi Murg Tangdi Kebab

It’s the last weekend before school re-opens (Yay!) and I decided to treat Nabeel with his favourite food – Chicken. It’s Ramzaan too so I narrowed down on an Indian recipe this time which would double up as our iftar treat 🙂
On an average, Non-Indian recipes (read baking recipes) out number Indian recipes on my blog, why? Because, I usually am bored cooking up the everyday (& boring) dal, chawal subzi, that’s why the blog recipes are an exclusive affair to keep the interest alive. Therefore, today’s recipe is a sumptuous Indian Grill – Methi Murg Tangdi Kebab.

methi murg tangdi kebab

Before moving onto the recipe here is a bit about why this title. Honestly, this is the very first time I struggled to name my dish. I like my recipe titles to be very clear and straightforward, so that even before you get to the recipe you get a fair idea of what it’s going to be just by reading the title. Methi Murg was incorrect because that name is commonly used for a gravy based dish…so misleading. Since it’s a grill I wanted to use the word kebab, but technically kebabs are made of minced meat and this one is not. I had to fit in the word “tangdi” (chicken drumsticks / leg) any how along with kebab and this is the best I could come up with. I personally find the title a bit too long and if you too, then please bear with me.

Sorry, let’s get back to the recipe.

chicken kebab

I made the most of the sun these last few days by drying leafy vegetables in order to preserve them for a longer duration. I dried Methi / Fenugreek, Mint / Phudina and Lemon Grass, it’s so simple to do so; the flavours also intensify giving the dish a very good aroma and taste. Plus, it is very easy to store as the bunch of fresh leaves reduces to 1/4th (or even less) of its original size.
I used part of the dried methi to make khakhras, a snack the family loves. And then, some of it to make this grill.
I have shared a short note on how to dry methi leaves at home. I urge you to do so. But, if you are not in the mood to do so use the readily available “kasuri methi” for the dish.

How to dry fresh methi / fenugreek leaves at home?
1. Separate out the leaves from the stalks and spread them out on a big steel or glass plate.
2. Keep the leaves to dry out in the sun till they wilt. Direct drying in sunlight will take about 6 hrs.
3. Alternatively, dry roast the leaves in the oven at a low temperature of 50C for an hour or so.

Yes, finally coming to the recipe.

indian grilled chicken

Methi Murg Tangdi Kebab is quite simple using few ingredients and requiring even less amount of your time to prepare it. Long hours of marination is the trick here. The succulent chicken legs have a dominating flavour of methi complimented by creamy texture lent by cream and yoghurt. You could even try replacing methi with dried phudina. I grilled few of the drumsticks on the gas stove and tried grilling a few in the oven. The oven ones cook better but lack the look. Choose whichever cooking method suit you. However, a real Tandoor is anyday the best choice 😉

I have compiled the step by step pictures into a video to create an interesting way of browsing through the recipe. Let me know how you like it and if you prefer to see recipes in this format, henceforth.

 

Methi Murg – Tangdi Kebab Recipe

Ingredients

1 kg drumsticks approx 10 to 12nos
1 cup grated cheese
1 cup curd (yoghurt), whisked
½ cup cream
4 tablespoon dried methi
2 tablespoon lemon juice
Pepper powder, as per taste
Salt, as per taste
Butter for cooking

Method
Step 1 – Marinate chicken legs with lemon juice and salt. Keep aside for 30 minutes.
Step 2 – Meanwhile, mix cheese, yoghurt (curd), cream, dried methi, pepper powder and salt in a bowl.
Step 3 – Coat the chicken well with the prepared marinade.
Step 4 – Leave the chicken overnight in the fridge or for at least 6 hours for the flavours to seep in.
Step 5 – To cook the chicken legs, take a pan and sizzle butter in it. Place chicken and cook.
Step 6 – Cook the chicken legs on both sides for 10 minutes or till the meat tenderizes.

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Roasted Vegetable Pizza Sauce

roasted vegetable pizza sauce

Roasted Vegetable Pizza Sauce is my way of sneaking vegetables Nabeel dislikes, into his food. Pizza is something he will never say no to; this way he gets his pizza frequently now, and I am happy that he is eating what I want him to.
This sauce is a super hit in our family and I use it in many more items than just pizzas. It works well as a soup base due to the roasted flavour or as light gravy over grilled chicken. Can be used as a dip or spread for sandwiches & quesadillas.
The base (of tomatoes) remains the same; I change other vegetables depending upon what is available. The recipe I have shared uses bottle gourd / lauki, however, you can use vegetables like cauliflower, potatoes, peas, carrots, brinjals, onions or even spinach as desired. Remember, to roast the vegetables as per their individual texture.

homemade pizza sauce
What I like the most about this sauce is the roasted tomatoes. Tomatoes, when roasted impart classic, smoky flavour to the dish they are being used in. The mature, concentrated flavours of all the roasted vegetables together bring out a very romantic taste and feel to the sauce. Besides, the sauce is so simple to make all you have to do is throw in vegetables on a tray and pop them in an oven, and then the oven takes over. No sautéing, slow cooking, sweaty foreheads while making this sauce. It’s a breeze and the resultant flavours sweep you off your feet.
Now, let’s get to the Roasted Vegetable Pizza Sauce Recipe, shall we?

Roasted Vegetable Pizza Sauce
Makes 1.5 cups

Ingredients
5 big ripe tomatoes
1 big capsicum
6 garlic cloves, peeled (sliced or crushed)
1 medium green chilli (optional)
1 cup bottle gourd cubes
Oregano, as required
Chilli flakes, as required
Salt, as required
Oil, as required

Method

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Step 1 – Cut tomatoes and capsicums into big pieces and place on a greased baking tray. Add garlic and green chilli. Sprinkle salt and oregano. Drizzle generous amounts of oil.

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Step 2 – Place the tray in an oven and roast vegetables at 250 C for 25 to 30 minutes.
Step 3 – Remove tray from oven and cool.

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Step 4 – Meanwhile, place bottle gourd cubes on a greased baking tray. Sprinkle salt, oregano and chilli flakes. Drizzle generous amounts of oil. Roast in an oven at 250 C for 15 to 20 minutes. Remove and cool.

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Step 5 – Blend all the roasted and cooled ingredients together to a smooth sauce. You can also leave it a little chunky, if desired. Store in a container with lid and refrigerate. Can be stored in the fridge for a week or in the freezer up to a month.

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