famous Gujarati Snack.

Servings : 4 INGREDIENTS Gram flour (besan), sieved 2 cups Yogurt, beaten 1 cup Salt to taste Turmeric powder 1/2 teaspoon Green chilli-ginger paste 1 teaspoon Oil 2 tablespoons Lemon juice 1 tablespoon Soda bicarbonate 1 teaspoon Mustard seeds 1 teaspoon Fresh coriander leaves, chopped 2 tablespoons Coconut, scraped 1/2 cup

METHOD Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again. Leave it aside to ferment for three to four hours. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix Heat the steamer. Grease a thali. In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer. Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate. Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas. Serve, garnished with chopped coriander leaves and scraped coconut.

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INDIAN RECIPES : KHAMAN DHOKLA RECIPE

Khaman Dhokla is a traditional Gujarati recipe. Learn how to make/prepare Khamman Dhokla by following this easy recipe.

Khaman Dhokla Recipe Difficulty Rating Recipe Type

Ingredients:
2 Cups Besan 1 tsp Sugar 2 tbsp Lemon juice 2 tbsp Curd 4 Green chillies 1/2 tsp Mustard seeds 1/2 tsp Sesame seeds Shredded coconut powder 6 tsp Oil Fresh coriander leaves 1 Pinch soda

Easy 8.7 / 10 ( 21 votes) Veg.

Puran Poli Puran Poli is known as Holige in Karnataka and Bobbatlu in Andhra Pradesh....

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Almond Roll Batata Vada Bean Cakes Boortsog

n Orange Amaretto Coffee Roast Tomatoes Almond Cookies Fruit Sauce Baked Okra Ginger Juice Aviyal Crispy Fried Chicken Club Sandwich Pepper Appetizer Pastille Sweet Carrot Salad Braciola Cheese Focaccia Orange Walnut Salad Almond Pound Cake Chocolat e Oatmeal Cookies

How to make Khaman Dhokla:

Mix besan, oil, salt and sugar. Add chilli powder, lemon juice, curd and boiled water to make a paste. Now add soda. Take a container and pour the paste in it. Steam cook it in a pressure cooker it for 15 minutes. Keep it for cooling. Khaman is ready. Heat the oil. Add mustard seeds, sesame seeds and green chillies. Fry it for minutes. Cut the khamman into square pieces. Spread fried green chillies and seeds on pieces. Adorn with shredded coconut powder and coriander leaves.

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METHOD Sieve together refined flour and baking powder. Take grated chocolate and butter in a microwave bowl and melt in a microwave oven on MEDIUM (70%) for one minute. Stir the mixture and add castor sugar and stir again to mix well. Add the sieved flour and mix well. Add milk and mix to get a pouring consistency. Add chopped walnuts and vanilla essence. Pour the batter into a greased microwave

dish and level the surface.Bake in the microwave oven at HIGH (100%) for five minutes. Check for doneness. If not done bake for one more minute at MEDIUM (70%). If baking in a convection oven preheat the oven at 180C and then bake the cake for twenty five to thirty minutes.

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MICROWAVE CHOCOLATE CAKE

This delectable cake gets done in a jiffy Preparation Time : 15 - 20 minutes Cooking Time : 25 - 30 minutes Servings : 4 INGREDIENTS Refined flour (maida) 165 grams Baking powder 2 teaspoons Chocolate, grated 110 grams Butter 130 grams Castor sugar (caster sugar) 150 grams Milk 3/4 cup Walnuts, chopped

1/2 cup Vanilla essence 1/2 teaspoon

METHOD Sieve together refined flour and baking powder. Take grated chocolate and butter in a microwave bowl and melt in a microwave oven on MEDIUM (70%) for one minute. Stir the mixture and add castor sugar and stir again to mix well. Add the sieved flour and mix well. Add milk and mix to get a pouring consistency. Add chopped walnuts and vanilla essence. Pour the batter into a greased microwave dish and level the surface.Bake in the microwave oven at HIGH (100%) for five minutes. Check for doneness. If not done bake for one more minute at MEDIUM (70%). If baking in a convection oven preheat the oven at 180 C and then bake the cake for twenty five to thirty minutes.

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GAJAR HALWA - PRESSURE COOKING

Carrot halwa Preparation Time : 20-30 minutes Cooking Time : 30-35 minutes Servings : 4

INGREDIENTS Carrot, grated 7 medium

Pure ghee 2 tablespoons Milk 1/2 cup Sugar 7 tablespoons Mawa (khoya) 1/2 cup Green cardamom powder 1/4 teaspoon Raisins 1 tablespoon Cashewnuts, chopped 5-6 Almonds, chopped 5-6

METHOD Heat the ghee in a pressure cooker; add the carrots and saut for five minutes. Add the milk and sugar, seal the cooker with the lid and cook till the pressure releases four times (four whistles).Remove the lid when the pressure has reduced completely and stir in the khoya. Cook for two or three minutes, stirring continuously. Stir in the cardamom powder. Continue to cook till the excess liquid evaporates. Add the raisins, cashew nuts and almonds and continue to cook for two more minutes. Serve hot or at room temperature.

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MICRO IDLIS
Idlis cooked in microwave. Preparation Time : 4-5 hours Cooking Time : 5-10 minutes Servings : 4

INGREDIENTS Rice flour 1 cup Split black gram skinless (dhuli urad dal) 1/2 cup Salt

to taste Ginger, finely chopped 1 inch piece Fresh coriander leaves, finely chopped a few Green chillies, finely chopped 2-3

METHOD Wash and soak the urad dal for atleast four hours. Drain and grind to a fine batter using enough water. Add rice flour to the dal batter adding more water to get a dropping consistency. Add salt and allow it to ferment for four to five hours. Add finely chopped ginger, coriander leaves and green chillies to the fermented batter. Mix well.Lightly grease small glass bowls and pour the mixture into it. Arrange these bowls in the microwave in a circular order. Fill another bowl half with water and keep it along with the other bowls. This way the idlis will appear steamed. Cook on micro HIGH (100%) for three to four minutes till done. Serve hot with a chutney of your choice.

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INDIAN RECIPES : PURAN POLI RECIPE

Puran Poli is known as Holige in Karnataka and Bobbatlu in Andhra Pradesh. Learn how to make/prepare Pooran Poli by following this easy recipe. Puran Poli Puran Poli

ian Recipes Recent Additions Applesauce Pie Caramel Flan Cinnamon Orange Amaretto Coffee Roast Tomatoes Almond Cookies Fruit Sauce Baked Okra Ginger Juice Aviyal Crispy Fried Chicken Club Sandwich Pepper Appetizer Pastille Sweet Carrot Salad Braciola Cheese Focaccia Orange Walnut Salad Almond Pound Cake

Puran Poli Recipe Difficulty Rating Recipe Type

Ingredients:
1/2 kg Maida (All purpose flour) 1/2 kg Lentil (Gram dal) 1 tsp Cardamom powder 1 tsp Ghee 1/2 kg Jaggery 100 ml Oil Salt to taste

Easy 9.5 / 10 ( 22 votes) Veg.

is known as Holige in Karnataka and Bobbatlu in Andhra Pradesh....

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How to make Puran Poli:

Wash and boil the lentil with water and 1/2 tsp salt till it becomes soft. Cool slightly and strain the dal using a strainer. Add cardamom powder and jaggery and grind to make fine paste. If the paste is sticky, keep it on fire to dry up completely. This is puran. Knead 1/2 kg maida with water and 1/2 tsp salt. Do not make it hard. Add oil and knead the maida again till oil gets absorbed. Prepare equal number of balls from maida and puran. Roll out maida balls to make small pooris. Stuff these pooris with puran ball. Roll them again into balls. Roll out to make chapatis. It is called poli. Heat a griddle and roast each poli. Apply ghee on both sides when done. Serve with hot cup of tea.

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Pineapple Upside-Down Cake VI By: Ladan

"This recipe was given to me by one of my best friends. Cooked apples, peach, apricot, pear or papaya slices could be used instead of pineapples, or a mixture of two fruits like pineapple and papaya." Rate/Review | Read Reviews (5) 248 people have saved this | 0 custom versions

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24 24 0

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Original Recipe Yield 1 - 9x13 inch pan

Ingredients 1 cup white sugar 1 tablespoon butter 1 (20 ounce) can pineapple rings 1/3 cup reserved pineapple juice 1/2 cup butter 2 cups white sugar 8 egg yolks 8 egg whites 1/4 teaspoon cream of tartar 3 cups cake flour 3 teaspoons baking powder 1/4 teaspoon salt 1/4 cup evaporated milk Directions Preheat oven to 350 degrees F (175 degrees C). Melt sugar In a small saucepan on the stovetop, then add butter. Pour this syrup into a 9x13 inch pan, followed by the pineapple juice. Arrange the pineapple rings on the syrup and set aside. Sift together flour, baking powder and salt. Set aside. In a large bowl, cream butter and 1 cup of sugar until light and fluffy. Add egg yolks gradually, beating well. On low speed, add the sifted flour mixture alternately with the milk. In a separate large bowl, whip egg whites and cream of tartar until soft peaks form. Gradually add 1 cup of sugar and beat until stiff, but not dry. Fold egg whites into batter until no streaks remain. Pour batter over pineapple in the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into cake comes out clean. Invert immediately onto serving dish. Nutritional Information Amount Per Serving Calories: 243 | Total Fat: 5.9g | Cholesterol: 80mg Powered by ESHA Nutrient Database Nutritional Information

Pineapple Upside-Down Cake VI Servings Per Recipe: 24 Amount Per Serving Calories: 243 Total Fat: 5.9g Cholesterol: 80mg Sodium: 139mg Total Carbs: 44.5g Dietary Fiber: 0.5g Protein: 3.6g VIEW DETAILED NUTRITION About: Nutrition Info ADVERTISE WITH US ADVERTISEMENT reviews custom versions menus people who saved this

Reviewed on May 16, 2003 by GINGERJT This was the worst cake I ever made. It was time consuming and difficult. The eggs, butter, flour mixture was as sticky as tar making the whipped egg white fold very difficult and time consuming. Not to mention the awful sugar melting in the beginning! The end result was dry and dense. Was this review helpful? [ YES ] 9 users found this review helpful This was the worst cake I ever made. It was time consuming and difficult. The eggs, butter,... Reviewed on May 15, 2003 by REQUINE Was my first attempt at a pineapple upside-down cake, and I think I did alright. The only thing I couldn't swing was melting the sugar. Everytime I got it to melt and tried to transfer the mixture to the 13x9, I ended up with a saucepan full of hard toffee. I

think I need a little more practice in the baking arena!! I opted to mix brown sugar and butter and layer that in the bottom instead. My grandfather loved it after all!! Was this review helpful? [ YES ] 5 users found this review helpful Was my first attempt at a pineapple upside-down cake, and I think I did alright. The only...

Reviewed on Jan. 18, 2011 by BakingNurse627 After reading the other reviewss I was skeptical about trying to make it. The recipe was quite tiresome to make but when it was done didn't care for it at all. I didn't like the lack of brown sugar and it was just to burdensome to make. To any of thoughs who are going to make this recipe GOOD LUCK Was this review helpful? [ YES ] 3 users found this review helpful After reading the other reviewss I was skeptical about trying to make it. The recipe was quite... Reviewed on Jul. 15, 2006 by Kelly Bunch Just beautiful! So moist it melted in my mouth! This one is a must try! Was this review helpful? [ YES ] 3 users found this review helpful Just beautiful! So moist it melted in my mouth! This one is a must try!

Reviewed on Jan. 15, 2007 by Julie D. Too time consuming. My family did not like this recipe at all. Too eggy. The two mixtures were too difficult to fold in together. I prefer brown sugar over melting the white sugar. This not a good recipe in my opinion. Was this review helpful? [ YES ] 2 users found this review helpful Too time consuming. My family did not like this recipe at all. Too eggy. The two mixtures...

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BUTTER CHICKEN-FUN FOOD FOR FUSSY KIDS Boneless chicken simmered in butter and rich creamy tomato sauce Preparation Time : 5 hours Cooking Time : 40-50 minutes Servings : 4

INGREDIENTS

Boneless chicken , cut into 1 inch pieces 400 grams

Lemon juice 1 tablespoon

Kashmiri red chilli powder 1 teaspoon

Salt to taste

Butter 2 tablespoons

For marinade

Yogurt 1/2 cup

Ginger paste 2 teaspoons

Garlic paste 2 teaspoons

Kashmiri red chilli powder

1/2 teaspoon

Garam masala powder 1/2 teaspoon

Salt to taste

Mustard oil 2 teaspoons

FOR MAKHNI GRAVY

Butter 2 tablespoons

Green cardamom 2

Clove 2

Black peppercorns 2-3

Cinnamon 1 inch piece

Ginger paste 1 teaspoon

Garlic paste 1 teaspoon

Tomato puree 1/2 cup

Red chilli powder 1/2 teaspoon

Salt to taste

Sugar 2 tablespoons

Kasoori methi 1/2 teaspoon

Fresh cream 1/2 cup

METHOD Apply a mixture of red chilli powder, lemon juice and salt to the chicken pieces and set aside

for half an hour in the refrigerator.Hang the yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add the ginger and garlic pastes, red chilli and garam masala powders, salt and mustard oil. Apply this marinade to the chicken pieces and place them in the refrigerator for three to four hours. Preheat the oven to 200C/400F/Gas Mark 6. String the chicken pieces onto skewers and cook in the preheated oven or a moderately hot tandoor for ten to twelve minutes or until almost done. Baste with the butter and cook for another two minutes. Remove and set aside. To make the makhni gravy, heat the butter in a non-stick pan. Add the green cardamoms, cloves, peppercorns and cinnamon. Saut for two minutes, add the ginger and garlic pastes and saut for two minutes. Add the tomato puree, red chilli powder, salt and half cup of water. Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Add the sugar or honey and powdered kasoori methi. Add the cooked tandoori chicken pieces. Simmer for five minutes and add the fresh cream. Serve hot with naan or parantha.

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Contact Information Likhari Kamalpreet Aravind eye hospital 117.207.64.250 Madurai tn 625020 india Home: 09442026993 kamalpreet.likhari@gmail.com Travelers 1. Kamalpreet Likhari + Infant 2. Manu Shukla

Payment Summary [Indian Rupee (INR)] price summary Fare (fare + airline fuel charge) 1 My Infant Fee 518.00 14,300.00

Domestic travinsure PSF Service Tax @10.3% (Incl.2%EC,1%SHEC) Total Price Payment Summary Amount Paid Terms and Conditions
General Information

258.00 687.00

363.00 16,126.00

16,126.00

1. Guests are requested to present valid photo identification. 2. It is mandatory for all guests to carry a valid proof of identification, including children and infants. 3. For all international flights, the only acceptable proof of identification would be a valid passport. However, for travel to and from Nepal the following proofs of identification (other than the passport) would be accepted:

Only valid passport and voter's ID card would be accepted for adults. Driver's license and PAN card would not be accepted Birth Certificate/School ID for Children Birth Certificate for Infants (children below 2 years/24 months as on the date of travel)

The above is applicable for Indian citizens traveling to and from Nepal. Please ensure that you check the passport/visa requirements and restrictions applicable for citizens belonging to countries other than India.
4. SpiceJet will not be liable in any way for delays/ cancellations/ diversions whether due to bad weather, government regulation or for instances beyond SpiceJets control. Further, SpiceJet operates on a point-to-point basis and will also not be responsible for the consequence of delays including onward journey on a connecting mode of conveyance. 5. SpiceJet will not and does not provide hotel accommodation / meals / transportation in case of delays/ cancellations for any reason whatsoever. 6. All new taxes/charges levied by the Government of India or any statutory body subsequent to the date of booking and applicable on the date of travel shall be charged and payable separately. 7. SpiceJet requests that at the point of reservation the Guest provides the airline or its Authorized Agent with a contact number (valid mobile number) for each city in the Guests itinerary including the applicable country and area codes.
Booking

1. For Bookings made directly with travel agents a non-refundable transaction fee will be collected by them towards the booking.

2. Bookings made under Special Return Fare may be cancelled only prior to using the out bound flight. However, flight(s) may be changed by paying a fee and the difference in fare between the original and the current available fare similar to the Regular Fare ticket.
For Domestic Travel

3. Bookings made under the Armed Forces quota are non-cancelable and non-changeable. 4. For bookings made using non-Indian credit cards it is mandatory for one of the traveling Guests to be the card holder and the credit card used when booking is to be carried to the airport for physical verification. In the absence of the credit card or identity mismatch, Guests will not be allowed to board the flight.
For International Travel

5. Certain fares have conditions which limit or exclude the Guests right to change or cancel reservations. 6. Bookings made with credit cards which are issued at a country other than the destination or origin country are subject to physical verification at the airport during check-in. The credit card holder necessarily needs to be part of the traveling party 7. Currently SpiceJet does not have provisions for accommodating stretchers, human
remains and pets hence carriage of the same for International travel is not permitted.

8. For international travel, the passport must be valid for atleast 6 months from the date of travel.
Changes and Cancellation

1. Name changes on a confirmed booking are strictly prohibited. Please ensure that the name given at the time of booking matches the name as mentioned on the traveling Guests valid photo ID. 2. Changes/cancellation to a booking may be done up to 2 hours prior to the departure of the flight 3. A fee of INR 750 per Guest per one way (or equivalent local currency of the departure country) plus the difference in fare (if any) between the original and the current available fare would be charged towards the changes. 4. A fee of INR 750(or equivalent local currency of the departure country) per Guest per one way would be deducted towards the cancellation of a booking. The balance amount may be utilized by the Guest for any future booking on SpiceJet. Atleast one of the Guests booked in the original PNR (Credit Shell PNR) should be traveling in the new PNR. The Guest may opt for a refund of the balance amount. 5. The Credit Shell can only be used by calling SpiceJets Guest Sales & Reservations department at 9871803333. The booking reference number /PNR number needs to be quoted when utilizing the amount now available as credit with SpiceJet
Check-in

1. It is advisable to reach the airport and check-in at the earliest possible to avoid any
rush or inconvenience. For Domestic Travel

2. SpiceJet recommends that Guests report for Check-in at least 2 hours prior to the departure of the scheduled flight. The Guests journey will be smoother if they allow themselves ample

time to comply with the Check-in Deadlines. SpiceJet reserves the right to cancel a Guests reservation if they do not comply with the Check-in Deadlines indicated. SpiceJet or its Authorized Agents will advise Guests of the Check-in Deadline. 3. Check-in closes 45 minutes prior to the scheduled departure of the flight. Failure to check-in within the stipulated time limit will result in forfeiture of the ticket amount.
For International Travel

4. SpiceJet recommends that Guests report for Check-in at least 3 hours prior to the departure of the scheduled flight. The Guests journey will be smoother if they allow themselves ample time to comply with the Check-in Deadlines. SpiceJet reserves the right to cancel a Guests reservation if they do not comply with the Check-in Deadlines indicated. SpiceJet or its Authorized Agents will advise Guests of the Check-in Deadline. 5. Check-in closes 01 hour prior to the scheduled departure of the flight. Failure to check-in within the stipulated time limit will result in forfeiture of the ticket amount. 6. Any Guest connecting to or from SpiceJet flights from the domestic to the international route or vice versa would have to adhere to the following: 1. SpiceJet would not be responsible for any delay due to immigration/custom clearance leading to a missed onward connection. The Guest may have to purchase a new ticket. 2. The boarding card for the final international leg of journey would be issued only at the last departing station.
Baggage

1. The following restrictions would be applicable for travel to: Kathmandu: As per Nepal Government Indian currency upto a denomination of 100 (100 INR notes) is only permitted to be carried on ones person. Carriage of Indian currency in denominations of 500 & 1000 (500INR and 1000INR notes) is strictly prohibited. Colombo: As per the Department of Agriculture - Sri Lanka; for importation of all plants, planting material and plant products into Sri Lanka it is necessary to obtain a permit from the Director General of Agriculture- Sri Lanka. Each import must carry phytosanitary certificates and other required documents from their respective countries at the point of entry. If not, materials would be subject to detention for destruction by the Quarantine Authority. 2. Free baggage allowance on SpiceJet is as follows:
Hand Baggage:

One piece of cabin baggage of maximum weight of 7 kgs (maximum 115 cm in overall dimensions (L+W+H) is permitted per Guest.No cabin baggage is
allowed on flights originating from Jammu and Srinagar airports. Check-in Baggage: Checked baggage of maximum 20 kgs is permitted

per adult and child (any Guest above 2 yrs. of age). For travel into and out of Colombo (Chennai Colombo Chennai), checked baggage of maximum 30 kgs is permitted per Guest. Baggage in excess of permitted allowance would be charged at the current applicable excess baggage rate and carriage of the same would be further be subject to space availability.
3. SpiceJet assumes no liability for fragile or perishable articles. The airline assumes no liability for wear and tear to luggage (scratches, torn zippers, straps, wheels, handles, scuffs, dents, soiling or manufacturing defects).

4. It is recommended that all valuables (e.g. camera, jewelry, cash, electronics, perishables items, etc.) and medication shall be carried in cabin baggage. SpiceJet assumes no responsibility for any pilferage/ damage to valuables incase they are carried in check-in baggage and the passenger shall be doing so at their sole risk and consequences 5. SpiceJets liability for loss of baggage is limited to Rs.200 per kg subject to maximum of Rs.3000 only (or equivalent local currency of the departure country).
Special Assistance

1. Expectant mothers may travel up to and including the 27 weeks of their pregnancy, and will be accepted between the 28 to 35 weeks only if they are in possession of a doctor's certificate confirming the stage of their pregnancy and stating that they are fit to fly. Detailed information is available on http://www.spicejet.com/specialassistance.asp . 2. Guests requiring wheelchair assistance, stretcher, Guests traveling with infants and Unaccompanied Minors need to be booked in advance since the inventory for these special service requests are limited per flight. Please call SpiceJet's Guest Sales and Reservations numbers for further assistance. Detailed information is available on http://www.spicejet.com/specialassistance.asp
Denied boarding, Delays and Cancellation

1. Please refer to http://www.SpiceJet.com/charter.asp for full terms and conditions.

The terms and conditions mentioned on the itinerary are not exhaustive. For full terms and conditions please log onto http://www.SpiceJet.com/tnc.asp.

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EN

IN

16,126.00

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Kamalpreet/Likha 625020 Kamalpreet/Likha

aravind eye hosp IN LIKHARI|KAMALP SHUKLA|MANU|C DHANANJAY SH

117.207.64.250#C Madurai kamalpreet.likhari SG||20111023| 30 09442026993 IN

16,126.00

CC

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[Clinical analysis of 25 cases of intraorbital nonmetallic foreign bodies].

[Article in Chinese]

Wang Y, Li YY, Wang W, Zhao HP, Xiao LH. Source

Institute of Orbital Diseases, General Hospital of the Armed Police Force, Beijing, China.
Abstract

OBJECTIVE: To evaluate the clinical features, diagnostic methods and treatment of intraorbital nonmetallic foreign body injuries. METHODS: In a retrospective study, the records of 25 consecutive cases with nonmetallic foreign bodies in the orbit confirmed by surgery were analyzed with special attention to the types of injury, history, clinical manifestations, imaging findings, treatment and follow-up results. RESULTS: Among 25 cases with nonmetallic foreign bodies, 23 cases were caused by trauma, including 11 cases with wooden bodies, 3 cases with glass, grease, or stone, 2 cases with plastic pen point, and one case with firecrackers. The remaining two cases had iatrogenic foreign bodies. The distinctive clinical manifestation was the periorbital fistula recorded in 11 (44%) cases, mostly in patients with wooden foreign bodies. The CT findings were different in various foreign bodies. The wooden foreign bodies showed low density in the acute stage and the density increased gradually from the acute to the chronic stage. CT images with lower windows could distinguish a wooden foreign body better. The grease was seen as low density mimicking orbital fat on CT. The stone or glass showed as masses with high density. Wooden foreign bodies displayed low signals on both MRI T1- and T2-weighted images. The surrounding pus was seen as a ring with high signal on T2-weighted images. The inflammatory infiltration showed marked enhancement. The grease displayed high signal on both T1- and T2-weighted images and showed lower signal than that of the fat. All patients underwent surgical removal of retained foreign bodies and the surrounding decomposed tissues. The infected wounds were not sutured at one stage operation. After follow-up for 6 months, all wounds healed normally and all patients recovered well. No complications were encountered. CONCLUSIONS: There are various types of intraorbital nonmetallic foreign bodies. The clinical manifestations of these different foreign bodies are complex. CT is the preferred examination for this condition. With the combination of correct diagnosis, proper surgical skills, and complete removal of foreign bodies and surrounding decomposed tissues, nonmetallic foreign bodies can be treated efficiently.
PMID: 22169606

[PubMed - in process]