Chairman

Institute of Minimal Access, Metabolic & Bariatric Surgery (iMAS) Sir Ganga Ram Hospital | New Delhi

Medical Director

Bhatia Global Hospital & Endosurgery InstitutePaschim Vihar | New Delhi
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Media & Press Coverage

Surgery on the rise for obese teens. 25-Aug-2013 "If the child is showing comorbidities like diabetes and hypertension, has reached puberty and achieved certain growth milestones then surgery can be an option." says Dr. Bhatia, who operated on 10 children last year.
Obesity prompts more cases of bariatric surgeries. 28-Jul-2013 "By 2020 we will become the diabetic capital of the world. Its alarming." says Dr. Parveen Bhatia, Chairman of iMAS at Sir Ganga Ram Hospital. Bhatia now performs over 25 bariatric surgeries every month at the hospital.

Patient Testimonials

 

High Protein Baked Gujiya

For the Dough                                                      
  •  2 Cups Maida (all purpose flour)  
  •  1/4 Tsp salt
  •  1/2 cup chilled butter                                                               
  •  Water (about 4 Tablespoons)
  •  Gujiya / Calzone moulds (optional)
  •  2 Tsp of maida 
  •  1 small bowl of water
 For the Stuffing  
  • Moong Dal - Half cup soaked and corsely grinded
  • Deesicated Coconut 1/2 cup 
  • 9- 10 pieces each of Almonds - coarsely chopped 
  • 9-10 Cashews- coarsely chopped
  • 1/2 Tsp Flaxseed powder 
  • 6-7 Raisins 
  • 1/2 Tsp Roasted Sesame seeds 
  • 1/2 Tsp Elaichi Powder 
  • 3 Tbsp of Sugar/ Shakkar 
  • 1/2 Tsp Ghee 
  • 4 Tbsp Milk powder
  • Pinch of Nutmeg powder (Jaiphal) or Cinnamon powder (daalchini)
 
Preparation:                                                           
For the Dough:
1. Add the Maida, Ghee and salt in a bowl mix until it takes the shape of a coarse meal. To this add small amounts of water so as to knead into a firm dough until it takes the shape of firm ball and stands together. Cover this with a foil and refrigerate for half-an hour.  
 
For the Stuffing:
1. Add ghee to a non-stick pan and add the daal and saute on low heat until it turns light golden. 
2. Add the dessicated coconut, elaichi, dry fruits , milk powder, sesame seeds, nutmeg/cinnamon powder, flaxseed powder and sugar/shakkar to this mixture. Mix well and turn off the heat.
3. Divide the dough into 20 small balls. 
4.Place on a floured surface, roll with a roll-pin (belan) to  form flat circles, add the daal mixture into half portion on the dough, roll to cover and form a half moon. 
5.Now soak your fingers in the bowl of water and seal the sides to form a Gujiya. You can also use a Gujiya moulds to give a design to the edges. 
Prepare all the gujiyas using this method.  
 
4. Pre-heat the oven to 180 degrees. Grease a baking tray and place the Gujiya. Bake in to oven for 20-30 minutes or until they turn golden brown. You can flip the side and bake for a little longer if needed.  
 
 
                                                                                                             
       
                                                                                                          Makes a good Tea-time Snack!