Hypokalemic Periodic Paralysis Medicines In Pakistan

The following Hypokalemic Periodic Paralysis Medicines are available in Pakistan as mentioned in Dr. Frank Lehmann-Horn  literature on www.hkpp.org  at the below link's page 16


https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B-savOlQA6QCZWQ1NjBiMDgtYTQ4Ni00MWE4LWE0ODAtNWM0ZTFiOTQwODZh&hl=en


With special thanks to Madam  Deb Cavel-Greant  http://hkpp.org/about-us/patient-council/deb  of  www.hkpp.org








I checked entire whole sale medicine market and major medical stores in Karachi only 1 or 2 brands are available.  Times Medicos near National Stadium and Aga  Khan Hospital have all medicines. K-Lyte syrup is most difficult to buy, it is mostly unavailble. Two sales man at Times Medicos named Mr. Hussain and Mr. Ashraf are now knows the importance of this medicine for Hypo kpp patients, because I buy this medicine for the past 3 years.


Times Medicos





1- Potassium Suplements for Hypokalemic Periodic Paralysis:


K-LYTE is a fast acting syrup for Potasium.





 NOE-K is a slow release Potassium supplement





2- Carbonic Anhydrase Inhibitors (Diamox, Daranide)


     Daranide is not available in Pakistan, Diamox itself not available in Pakistan however an alternate brand AZM is available


 


3- Aldosterone Antagonists: (Spironolactone, Inspra)


Inspra is not available in Pakistan, however another medicine with brand name Inspra is available. which is not Inspra used for Hypokalemic periodic paralysis. please don not confuse.


Spironololactone is available under the brand name of Aldactone 100mg by GSK.





4- K-sparing Diuretics (Triamterene, Amiloride)


Both are available in Pakistan under the brand names of Dyazide and Lasoride.








5- Beta-blockers (Propranolol)


This is available under the brand name of Indreral by ICI.





Do not take medicines yourself, use according to the advise of your Doctor.





My Medicines:


I am under treatment of Dr Mughis Sheerani http://www.aku.edu/AKUH/MedicalProfessional/Drclinic.asp?phy_id=SHRM


After many sitting and a whole set of blood test and dose adjustment of Potassium supplement I am on following medications for the past 2 years , i feel no weakness during this period.


After breakfast 1 teaspoon K-LYTE


                           2 tablets NEO-K


                           1 tablet Lasoride


After Dinner  1 teaspoon K-LYTE


                        2 tablets NEO-K


                        1 tablet Inderal 10 mg


I am also taking 4 tablets of a homeopathy medicine  Kalium phosphoricun 12 x 3 time daily . When I am not taking this homeopathy medicine my potassium drop toward 3.6. It is Potassium and Phosphorous tablets from Germany.

Fresh Jal Jeera فریش جل جیرا

Fresh Jal Jeera

Jal Jeera is a refreshing, digestive and carminative drink of Northern India. Jal Jeera powder is available in market of various brands. Tou can make it at your home with fresh ingredients. Recipe for 1 glass of chilled Jal Jeera is given below.



Ingredients:

• Fresh Mint leaves 10
• Fresh Coriander leaves 10
• Roasted Cumin seeds 1 teaspoon
• Ginger slices 5
• Lemon Juice from 1/2 lemon
• Black salt 1/4 teaspoon
• Cooking salt 1/4 teaspoon
• Sugar 2 teaspoon

Procedure:

• Take 1 glass ice chilled water in a blender, add mint, coriander leaves, ginger, black salt, cooking salt, roasted cumin seeds, lemon juice and sugar. Blend on high speed, then pour in water. Add ice cubes , garnish with mint leaves and lemon wedge and Serve.

Harissa (Hot Chilli Sauce from Morocco/Tunisia/Algeria) صلصة الهريسة

Harissa (Hot Chilli Sauce from Morocco/Tunisia/Algeria)

Harissa is a very hot and pungent Sauce from North Africa (Morocco/Tunisia/Algeria). It is used in soups, couscous, meat stew and vegetables. It is the ketchup of Tunisia. It is simple to prepare only 5-10 minutes is required.





Ingredients:

• Hot Red Chillies    1 cup
• Garlic Crushed  1 medium pod
• Olive oil 2 teaspoon
• Lemon Juice 2 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1 teaspoon
• Caraway powder 1 teaspoon
• Salt 1 teaspoon

Procedure:

• Soak red chillies in hot water for 1/2 hour, drain and crush.
• Add spices and garlic , mix well. Then add lemon juice and olive oil, beat well.
• Hot and pungent Harissa is ready to use.

Chinese Chicken Manchurian چائنیز چکن منچورین

Chinese Chicken Manchurian

 Chicken Manchurian is a popular dish of  China.  Its preparation takes some time but it is a tasty dish. It is prepared in two parts then combined. In first part Manchurian Balls are prepared then Manchurian Sauce.


 


Ingredients for Manchurian Balls:

• Minced Chicken  250 g
• Onion, finely chopped 1
• Maida (patient wheat flour/starch)  5 tablespoon
• Salt 1 teaspoon
• Oregano powder 1/4 teaspoon
• Black pepper 1/4 teaspoon
• White pepper 1/4 teaspoon
• Ajinomoto 1/2 teaspoon
• Ginger crushed 1/4 teaspoon
• Eggs beaten (optional) 1
• Bread slices (optional) 2
• Oil for frying

Procedure for Manchurian Balls:

• Mix together all ingredients except oil (minced chicken can be crushed in an electric crusher before using)
• Make small balls from this mixture with wet hands.
• Deep fry these ball on low heat to a golden colour or till tender. Keep aside.

NOTE:  

• You Can use Chicken cubes or chicken strips instead of minced chicken. When using strips or cubes use of eggs becomes must. Mix all ingredients with egg to make a batter then dip cubes/strips in it and fry to a golden colour or till tender on low heat.

Ingredients for Manchurian Sauce:

• Oil 3 tablespoon
• Capsicum (Shimal Mirch) chopped 1 inch x 1 inch pieces 250g
• Green Chilli chopped 1
• Tomato chopped 1
• Spring onion chopped 1
• Ginger crushed 1 teaspoon
• Garlic crushed 1 teaspoon
• Corn flour 4 tablespoon
• Sugar 1 teaspoon
• Salt 1 teaspoon
• Soy Sauce 2 tablespoon
• Vinegar 1 tablespoon
• Chilli sauce 2 tablespoon
• Chilli cutter 1/2 teaspoon
• Black pepper cutter 1/2 teaspoon
• White pepper cutter 1/4 teaspoon
• Chicken Stock 2 cup

Procedure For Manchurian Sauce:

• Heat oil in a pan add tomatoes, onion , ginger , garlic and fry for 1-2 minutes then add Capsicum and for for another 1-2 minutes. Then add Soy sauce, chilli sauce and vinegar, then add all spices.
• Dissolve corn flour in cold chicken stock and pour on cooking sauce and cook till 2-3 boils.
• Now add Golden fried ball and cook on medium heat for 2-3 minutes or till gravy is thicken.
• Sprinkle green chillies and simmer.
• Delicious Chinese Chicken Manchurian is Ready. Serve hot with Boiled/Chinese Rice.

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Kashmiri Dum Aaloo (Kashmiri Potato Curry) کشمیری دم آلو

Kashmiri Dum Aaloo (Kashmiri Potato Curry)

Kashmiri Dum Aaloo is a popular dish. It is a very delicious dish with low cost features. Try this recipe you will find it very tasty.











Ingredients:

• Potatoes , medium size 1 kg
• Oil for frying as desired
• Oil for cooking 1 cup
• Onion chopped 2
• Tomatoes chopped 3
• Yoghurt 1 cup
• Ginger crushed 1 teaspoon
• Garlic crushed 1 teaspoon
• Fresh Coriander Leaves  for garnish
• Salt to taste
• Kashmiri Red Chilli powder 1 teaspoon
• Kashmiri Caraway powder 1 teaspoon
• Garam Masala 1 teaspoon
• Haldi powder 1 teaspoon
• Coriander powder 2 teaspoon
• Cumin powder 1/2 teaspoon
• Fennel powder 1 teaspoon
• Roasted besan 1 teaspoon

Procedure:

• Peel potatoes and prick with the help of a fork or a bamboo skewer and keep in salt water for 20-30 minutes. Drain and dry.
• Heat oil in a Karahi/pan add potatoes  and deep fry till golden. Remove from oil and keep aside.
• Now  in another pan heat 1 cup oil, add onion and fry till light brown.
• Add ginger, garlic, tomatoes and spices (dissolve roasted besan in little water before adding to avoid lumps)  and fry for 5-6 minutes then add yoghurt and fry again till oil separates oil. Add 1 glass water and cook , after one boil add golden fried potatoes and cook till potatoes are tender (20-30 minutes) on medium heat. 
• Delicious Kashmiri Dum Aaloo are ready.
• Serve with Rice or Roti.

Palak Paneer پالک پنیر

Palak Paneer

Palak Paneer is a simple and tasty dish of Punjab (Pakistani Punjab and Indian Punjab ).





Ingredients:

• Palak (Spinach) , prepared and chopped 1/2 kg
• Cottage Cheese Cubes 12-15 numbers
• Fresh Qasuri Methi chopped 1/2 cup
• Fresh Soya chopped 1/4 cup
• Fresh Coriander chopped 1/4 cup
• Tomato chopped 1 cup
• Green Chillies chopped 3
• Onion chopped 1
• Garlic crushed 1 teaspoon
• Ginger crushed 1 teaspoon
• Butter/Oil 1/2 cup
• Oil for frying cheese1 tablespoon
• Red Chilli powder 1 teaspoon
• Salt to taste
• Haldi 1/2 teaspoon

Procedure:

• Heat 1 tablespoon oil in a frying pan, add cheese cubes and fry till light golden. Remove from oil and keep aside.
• Take Palak, Qasuri methi  in a pan add 1 cup water and boil for 5-10 minutes. Drain and keep aside.
• Now in another pan heat butter add onion and fry till soft, add tomato, garlic ,ginger and spices fry for few minutes then add boiled palak, soya and fresh coriander and cook till done and thick.
• Now mash manually with gotni or in an electric grinder/crusher to a smooth texture.
• Heat again in the same pan add golden fried cheese cubes and mix. turn off flame quickly.
• Delicious Palak Paneer is ready.

Potato Cutlets آلو کے کٹلس

Potato Cutlets

Potato Cutlet is a very tasty snack . Low cost and liked by all.











Ingredients:

• Potatoes    medium size 5
• Green Chillies chopped 4
• Fresh Coriander leaves chopped 1/2 cup
• Egg beaten 2
• Bread crumbs as desired
• Oil for frying
• Cumin whole 1 teaspoon
• Red Chilli powder 1 teaspoon
• Black pepper powder  1/2 teaspoon
• Salt to taste

Procedure:

• Boil potatoes, then remove peels and mash.
• Add all ingredients except eggs and crumbs to mashed potatoes and mix well.
• Now made oval or round patties. Dip in egg , coat with bread crumbs and fry in oil till golden brown.
• Delicious Potato Cutlets are ready.
• Serve with Imli Chutney.

Chelo Kabab (National Dish of Iran) چلوکباب

Chelo Kabab (National Dish of Iran)

Chelo Kabab is a National Dish of Islamic Repulic of Iran. It is very tasty and delicious. I myself liked it very much.








Ingredients:

• Minced lamb   1/2 kg
• Besan, roasted,  1 tablespoon
• Poppy seed, washed and grinded 1 tablespoon
• Salt 1 teaspoon
• Red Chilli powder 1 teaspoon
• Black pepper powder 1/2 teaspoon
• Garam Masala 1 teaspoon

Procedure:

• Mix  all ingredient with minced lamb and grind.
• Mould into oblong Kabab with wet hands.
• Leave to marinate for 15 minutes then grill over charcoal fire or shallow fry in a frying pan.
• Delicious Chelo Kabab are ready.
• Serve with grilled tomatoes and Irani Butter Rice. 

Recipe for Irani Butter Rice and Grilled Tomatoes.

• Super Silky Polish Rice  1/2 Kg
• Butter unsalted 50 g
• Water 1/2 cup
• Salt 1-2 teaspoon
• Tomatoes small 10 or medium chopped in 3-4 pieces 6

Procedure:

• Half Boil Rice in 6 glass of water .
• Drain and keep aside.
• Mix 1/2 cup water with butter and make a mixture.
• Coat the same pan with half of butter water mixture  and put half of half boiled rice at bottom and flatten with back of spoon.
• Make heap with remaining rice and make hole at top of the heap and pour remaining butter water mixture in the hole.
• Cook on medium flame for 10 minutes, then simmer for 10 minutes.
• At bottom golden coloured crust will appear.  Irani Butter Rice are Ready.
• For grilled tomatoes apply butter on tomatoes and grill.