Hi friends,
The countdown to your Annual COMA picnic has begun! Hope you’ve been flexing those muscles and brushing up on your athletic skills & talents! Age no bar. Gender no bar. There’s something for everyone. This is yet another great opportunity to mingle with your COMA family and we hope to see as many of you there!
The EC team would like to especially thank Dublin Metro Dental, the main sponsor of the event.
Also, save these dates for Onam 2016; either September 10th or 17th. Further communication will be sent via email.
Until next issue.
Warm regards,
Anu Kurian
COMA PICNIC
Here are your Team Names, Team Captains & Team Colors (team members to wear team color T-shirt) :
PRAMOD – KIDILAMS (GREEN)
(pudhiyattil@yahoo.com)
ASLAM – Sundarikalum Sundaramarum a.k.a SU-SU’s (ORANGE)
(asluus@gmail.com)
LATHA – SUPER DUPER MALLUS (BLUE)
(lathaunni@hotmail.com)
VALSAN – CHULLANS (RED)
(valsan.p@gmail.com)
There are still spots available on all the teams, so either contact the Captain of your choice or send us an email on coma.officials@gmail.com and we will allocate you. For tournament questions, kindly contact Simple Subin on 6147437888.
Ticket sales close on July 22nd. Kindly get yours early so we can plan food accordingly.
www.comaohio.org/index.php/2016/07/03/coma-picnic/
This year there’s a special twist for all the closet Masterchefs and bakers!
CUPCAKE CHALLENGE
Each contestant to bring 30 cupcakes on the day of the event, out of which 3 will be set aside for the judges. All cupcakes are to be made from scratch, no cake mixes. Contestants should make icing that will complement their cupcakes. Icing can be store bought or made from scratch. Tables and white linens will be provided. Use of special ingredients like coconut, fruits, ganache etc. will count favorably towards the score. Contestants should also have 3 printed copies of the recipe for the judges.
The judges, at their sole discretion will determine a first, second and third place winner among the finalists based on the following criteria: Taste (50%), Presentation (30%) and Creativity (20%). Each attribute will be graded on a scale of 1-10. The judges may have questions for the contestants. So put your aprons on and get baking!
SPECIAL MESSAGE FROM OUR EVENT SPONSOR DUBLIN METRO DENTAL
Dental Health and Cavities-By Dr. Aparna Sadineni, DDS, MAGD, FICOI
Cavities occur as a result of tooth decay. Tooth decay is the destruction of the tooth structure. Tooth decay can affect both the enamel (the outer coating of the tooth) and the dentin (the inner layer of the tooth).
Tooth decay occurs when foods containing carbohydrates (sugars and starches) such as breads, cereals, milk, soda, fruits, cakes, or candy are left on the teeth. Bacteria that live in the mouth digest these foods, turning them into acids. The bacteria, acid, food debris, and saliva combine to form plaque, which clings to the teeth. The acids in plaque dissolve the enamel surface of the teeth, creating holes in the teeth called cavities, or caries.
How Do I Prevent Cavities?
To prevent your teeth from decaying, you can do two things:
- Strengthen your teeth’s defenses with fluoride, sealantsand agents that contain calcium and phosphate ions.
- Reduce bacteria in your mouth by brushing and flossing twice a day.
Fluoride penetrates into teeth. It strengthens them by replacing minerals that acid has destroyed.
Sealants are protective coatings placed over the tops of the back teeth — molars and premolars. They block bacteria and acids from sticking in the tiny grooves on the chewing surfaces of these teeth. Sealants can be placed in adults and children. Children can have sealants on their baby molars, and also on the permanent molars once they come in.
You can never get rid of all the bacteria in your mouth. But you can take steps to control bacteria:
- Brush and Floss twice a day.
- Reduce the number of times each day that you consume fermentable carbohydrates
What Is the Treatment for Cavities?
There are a number of different treatments for cavities depending on the extent of tooth decay. If decay is not extensive, the decayed portion of the tooth is removed by drilling and replaced with a filling made of porcelain or a composite resin. Materials used in fillings are considered safe.
If the tooth decay is extensive and there is limited tooth structure remaining, crowns will be used. If a crown is needed, the decayed or weakened area of the tooth is removed and repaired and a crown is fitted over the remainder of the tooth. Crowns are made of porcelain or porcelain fused to metal.
If the decay causes the nerve or pulp of the tooth to die, a root canal will be performed. During a root canal, the center of the tooth (including the nerve, blood vessels, and tissue) is removed along with the decayed portions of the tooth. The roots are then filled with a sealing material. If necessary, a crown can be placed over the filled tooth.
Most importantly, visit your dentist regularly will result in a foundation of good dental health and a lifetime of healthy smiles.
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Aparna Sadineni, DDS, MAGD, FICOI, has over 18 years of experience in Cosmetic, General and Implant Dentistry. She is trained to use the most technologically advanced dental equipment – helping to eliminate the pain and discomfort associated with traditional dentistry. Contact her at Dublin Metro Dental Group where she can be reached at (614) 766-5600 or visit www.DublinMetroDental.com.
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The next time you visit Dr. Sadineni’s office, do let her know that you are a COMA member.
YOUTH ZONE
How I Got Through My 12 Years of Education- By Nikita Sathiaprakash
I can’t believe that I have finally graduated and that I will be going to college in the fall. I will be doing a lot in college: I am majoring in Neuroscience, will be on the pre-med track, and I am in the Honors program at The Ohio State University. I can surely say that the past twelve years have prepared me for my future.
I went into high school unprepared. I wasn’t sure where I wanted to go in life and I felt lost. But I got help from my teachers, who helped put me on a track that I was interested in. Since I definitely wanted to go into the science field, my class schedules became more science focused with a math balance. My junior year and senior year I took two science classes each, and the classes I took combined well. Junior year, I took AP Biology and Anatomy, and the two classes meshed really well. Senior year, I took AP Physics and AP Chemistry, and the classes also complemented each other. By taking classes that complement each other, the classes can seem easier since the information is similar or in the same mind set.
If I were to give advice to kids in high school, the one thing I would say is Be Smart. Be smart about the classes you take. You can take fun classes, but make sure you also take the classes that will get you to where you want to be in college, so that you don’t have to start at the bottom. By taking AP or IB classes, you are ahead in knowledge than those that don’t. Even if you have to take the class in college, you will still know more than those who are learning the information for the first time. Also, Be Smart socially in high school. Hang out with the right crowd and don’t spend every free moment with friends when you should be doing schoolwork.
High School was a great experience for me, and if you go through it right, then you will be prepared for college and be set up for your future!
TRAVEL
The Trip to the Great Smoky Mountains- By Kevin Subin (7th Grade)
Have you ever been to the Great Smoky Mountains? Well, if you haven’t, you should. The Smoky Mountains is a very scenic place, has a lot of beautiful views. The Smoky Mountains goes across the Tennessee and the North Carolina Border. It’s about 850 miles.
Our trip started on Memorial Weekend. It took 6 hours to get there. This trip was going to be extra special because my grandparents were going with us. I slept during the first 2 hours of the drive, then it started to get boring without the electronics. So my sister and I played on my Ipad for the next 2 hours. Soon I started seeing the beautiful views of the mountains. I could tell we were close. When we got to Pigeon Forge (the city we stayed) we ate at a restaurant and slept at the hotel.
The next day we went to see a few waterfalls at the Smoky Mountains. The first waterfall we went to see is called Laurel Falls. We had to walk on a rocky trail to get there. The distance was only 2.6 miles, but it felt like 10 miles. When we got to the falls it was very beautiful and my parents allowed us to get in the water. When we were walking back we saw a black snake on a tree. We took some pictures of that snake. I was scared so I told my parents let’s hurry, but they wanted to take their time. After that we went to a famous place called Gatlinburg. The main reason I liked it because there are many rides. We went on a huge sky lift from which you could get a breathtaking view of the Smokies. It was about ¾ of mile. We went on it twice as it was a cool ride. Couple of hours later we went to another waterfall named Grotto Falls. I liked Grotto Falls way better than Laurel
Falls because the trail was way more rocky and scenic. The trail was 3.2 miles back and forth. After walking both the trails , we were so hungry! We went to a restaurant that had America’s best ribs. There I had ribs and a drink called Shirley Temple!
The next day we went to NewFound Gap, which is literally on the border of Tennessee and North Carolina. I found it so cool that at one point you can have one foot in Tennessee and the other foot in North Carolina! From there, we went to the highest mountain in The Smoky Mountains, CLINGMAN’S DOME. It’s 6,643 ft. high. Clingman’s Dome is so high that you can almost touch the clouds. 
It was an amazing view. On a clear day, you can see 7 states from this viewpoint. On our way back, we stopped to hike the Chimney tops trail. We did not hike all the way as our legs were still sore from the previous day hikes. The trail offered a beautiful and peaceful waterfall. We rested at the waterfall area with our feet in the bone chilling water. It was our last day at the Smokies.
I woke up next morning with great excitement as it was my birthday. I was so happy to celebrate my birthday day with my grandparents around. It was a memorable experience that I will cherish for years to come!
PACHAKAM
Ammachi’s Tharavu Roast- By Roby Sebastian
Having grown up in Bangalore, one of my fondest memories of going back to my Ammachi’s ancestral home in Athirampuzha was the absolutely mouth watering tharavu roast. Just the aroma, the succulent texture and perfect marriage of Kerala spices are sure to make your senses tingle. As a child I used to watch my Ammachi and then later my Mummy perfect this quintessentially Malayalee delight in their ‘adukkalas’. But it wasn’t until I lived on my own in the UK that I started putting all this culinary knowledge to practice. Its not the same without the ‘virukku’ (firewood) & ‘naadan chattee’ (earthen vessel), but its a close second.
Ingredients
- 1 Whole Duck (Freshly butchered duck from North Market or Frozen from Giant Eagle)
- Crushed Whole Spices: Cardamom (5-6), Cinnamon (2 sticks), Whole Peppercorns (1 tsp), Fennel seeds (1 tsp), Cloves (10-12)
- Saute ingredients: Red Onions (4 medium), Ginger (2inch fine slices), Garlic (8-10 pods fine sliced), Green Chilies (8-10 slit), Curry Leaves
- Powdered Masalas for Marination: Turmeric (1/2 tsp), Coriander (3-4 tsp), Garam Masala (3 tsp), Pepper powder (1/2 tsp). Marinate duck for at least an hour before cooking.
- Vinegar- 4tsp
- Thick coconut Milk- 1 whole Can
- Salt- as per taste
- Coconut oil- 2 tbsp + 1 tbsp (preferably the aromatic kind)
Heat coconut oil in a pressure cooker or pan, add the ‘Crushed Whole Spices’ and saute for 10-15 seconds until the flavor releases.
Then add the ‘Saute Ingredients’ ginger, garlic and chilies first and then the onions, curry leaves & salt until the oil releases. Take your time for this step. The longer you fry, the tastier your dish.
Then add the Marinated Duck pieces, the vinegar and some water and pressure cook for 4-5 whistles or until duck is fully cooked. Then open the lid and add coconut milk, some more fresh crushed pepper, 1/2 tsp garam masala, more salt if required, a few drops of coconut oil and more curry leaves. Mix well and cook uncovered for a further 10-15 mins until cooked through.
To get a ‘pull off the bone texture’ transfer into an oven safe dish and oven cook at 350F for 25 minutes. Your tharavu roast is ready when the color changes a dark brownish greenish hue.
Best served with hot, flaky Kerala Porotta. Happy Cooking!