Showing posts with label Diabetic Recipes. Show all posts
Showing posts with label Diabetic Recipes. Show all posts

December 15, 2018

NUTRI SOUP

Ingredients:
Bread slice - 1 (soaked and squeezed)
Mixed sprouts - 2 tsp
Tomatoes - 2
Garlic cloves - 2
Ginger juice - 1/2 tsp
Salt - 1/4 tsp
Pepper - 1/4 tsp
roasted curry leaves - 1 tsp

Method:

  • Cook the sprouts and the tomatoes separately till tender.
  • Remove the skin of the tomatoes.
  • Now blend the bread slice, cooked sprouts, tomatoes, ginger, pepper, salt and garlic.
  • Add one glass of water and blend again. Strain.
  • Now boil the strained liquid for 5 minutes.
  • Serve hot, garnished with roasted curry leaves.

September 28, 2018

MUSHROOM SOUP

Ingredients:
Flat or field mushrooms - 400 gms
Onion - 1 small or 
Leek - 1
Carrot - 1
Garlic clove - 1
Potato - 1
Virgin olive oil - 2 tbsp
bay leaf - 1
Mixed dried herbs - 1/2 tsp
Fresh tarragon - 1 tsp (chopped)
Nutmeg - 2 pinches
Lemon juice - 1/2
Salt and white pepper

Method:

  • Chop the leek or onion, the carrot and garlic and dice the potato.
  • Heat the oil in a large frying pan. Reserve a few small mushrooms for the garnish, take the stalks off the rest, then add both the caps and stalks to the pan with the leek or onion, potato, carrot, garlic, bay leaf and mixed herbs.
  • Cook for 10 minutes over a fairy high heat, stirring constantly.
  • Add 2 pints of water. Simmer for 25 minutes and add the tarragon, nutmeg and lemon juice.
  • Blend the vegetable broth in a liquidiser, season to taste and reheat gently.
  • Clean and cut the reserved raw mushrooms into thin slices.
  • Add the mushroom slices and serve.

May 04, 2017

SOUR CREAM DROPS

Ingredients:
No sugar chocolate cake mix - 226 gms
Egg - 1
Sour cream - 90 ml

Method:

  • Combine all ingredients: mix to blend thoroughly.
  • Chill at least 4 hours. 
  • Drops by teaspoonfuls onto greased cookie sheet.
  • Bake at 350 F for 8 - 12 minutes.
  • Cool slightly; remove from pan.

April 26, 2017

DALIA (WHEAT RAWA) AND BUTTERMILK KHICHIDI

Ingredients:
Dalia (wheat rawa) - 1 cup
Vegetables  - 1/2 cup
(beans, carrots and peas)
Buttermilk- 1 cup
Spinach - 1/2 cup (chopped)
Green chillies - 4-5
Tomato puree -  2 tbsp
salt to taste
Curry leaves - few
Mustard seeds - 1/2 tsp
Oil - 1 tbsp

Method:

  • Soak the dalia in buttermilk for one hour.
  • Cut the vegetables in small pieces.
  • Heat the oil in pan; add mustard and curry leaves and allow them to splutter.
  • Add chopped vegetables, spinach and cook in low flame till they are almost tender.
  • Add tomato puree, salt and stir for one minute.
  • Then add dalia and 1 cup of water; mix and cover with lid.
  • Cook in low flame till done.
  • Serve hot or warm with curd or chutney.


February 19, 2016

COCOA COFFEE

Ingredients:
Hot coffee - 1 cup
Cocoa powder - 1/4 tsp

Method:

  • Mix the hot coffee and the cocoa powder till well blended.
  • Serve immediately.

July 22, 2015

RAGI ROTI

Ingredients:
Ragi flour - 1 glass
Water - 3/4 glass
Onions - 2
Green chilies - 10
Salt - 1 tsp
Sugar - 1/2 tsp
Ghee - 1 tsp

Method:

  • Finely chop onions; grind green chillies and salt to make paste.
  • Bring to boil the water along with onions, chili paste, sugar and ghee.
  • When water starts boiling, pour ragi flour, close the lid then remove from the flame.
  • Keep aside for 5 minutes then mix thoroughly to make dough.
  • Divide the dough equally and make roti's.
  • Heat the pan; cook the roti's both sides in medium flame.
  • Serve immediately.


July 06, 2015

FISH WITH FENUGREEK LEAVES

Ingredients:
Fish - 100 gms (Cleaned and cut into slices)
Fenugreek leaves - 2 cups (finely chopped)
Curd - 1 cup
Lime juice - 2 tsp
Onions - 2 (ground to paste)
Ginger, garlic, chilli paste - 1 tsp
Garam masala - 1/4 tsp
Salt - 1/2 tsp
Oil - 1 tsp

Method:

  • Mix the curd, lime juice, onion paste, chilli paste, garam masala powder and salt till well combined.
  • Marinate the fish pieces in the above mixture for few hours.
  • Heat oil and stir in the fish mixture along with the chopped fenugreek leaves. Pressure cook till done.
  • Serve hot with rice or chapati.

May 26, 2015

FROZEN CHOCOLATE BANANA YOGURT

Ingredients:
Very ripe Banana - 1
Cocoa - 2 tbsp
Plain yogurt - 200 ml

Method:
  • Combine banana, cocoa and yogurt in blender or food processor. Blend until smooth. Turn into two dessert dishes. Freeze until firm.



May 18, 2015

NOODLE SOUP

Ingredients:
Vegetables stock- 1 1/2 cups
Noodles- 2 tsp
Chat masala powder- a pinch
Salt- a pinch

Method:

  • Boil the vegetable stock and add noodles to it.
  • Add sat and chat masala powder and continue to cook till the noodles are tender.
  • Serve hot, garnished with coriander leaves.

May 16, 2015

CORNFLAKES 'N' APPLE SURPRISE

Ingredients:
Apple - 1
Corn flakes -1 tbsp
Milk -1/2 cup
Sweetex - few drops
Vanilla essence - few drops

Method:

  • Wash, peel and remove the central core of the apple.
  • Grate the apple and blend it with the milk, sweetex and the essence till foamy.
  • Spread corn flakes at the bottom of a bowl and pour the apple mixture over it.
  • Chill it before serving.




May 14, 2015

SPROUT SANDWICH

Ingredients:
Brown bread slices - 3
Mixed sprouts - 1/2 cup
Ginger, garlic and chilli paste - 1/2 tsp
Coriander leaves - 1 tsp (finely chopped)
Salt
Oil - 1 tsp

Method:

  • Boil the sprouts in salted water till tender. Drain well.
  • Heat oi in a pan; stir masala paste and fry.
  • Add cooked sprouts and coriander leaves. Mix the contents thoroughly and remove it from fire.
  • remove the crust from bread slices and divide the sprouts into 2 portions.
  • Spread one portion of the sprouts on a bread slice, place another bread slice over it, spread another sprouts portion over it and top it with a bread slice. Press the slice gently.
  • Toast it till golden brown on either side.
  • Cut the sandwich into 2 triangles.
  • Serve hot with sauce.

November 20, 2014

RADISH LEAF CURRY

Ingredients:
Radish  leaves with tender radish - 1 bunch
Ginger, chilli, garlic paste- 1 tsp
Salt to taste
Turmeric  - 1/4 tsp
Oil - 1 tsp
Mustard & Cumin seeds - 1/2 tsp
Curry leaves -  few

Method:

  • Finely chop radish leaves ad radish.
  • Heat oil in kadai, add cumin, mustard and curry leaves. Fry till mustard crackles.
  • Add chopped radish, turmeric, salt and chilli paste. Cook in medium flame for 2-3 minutes then add little water and close the lid.
  • Cook in low flame till tender and dry.
  • Serve hot with rice or chapati.

November 12, 2014

MACARONI SALAD

Ingredients:
Macaroni - 1 cup
Tomato sauce - 1 tbsp
Lettuce leaves - 1 tbsp (chopped)
Coriander leaves -  1 tbsp (chopped)
Salt 

Method:

  • Cook macaroni in salted water till tender and drain well.
  • Mix macaroni with the remaining ingredients. Toss well.
  • Serve.

                                 
                                 మేకారోని సలాడ్ 

కావలిసిన వస్తువులు:
మకారోని - 1 కప్
టమాటో సాస్ - 1 tbsp
లెట్టుస్ ఆకు - 1 tbsp (తరిగినది)
కొత్తిమీర - 1 tbsp  (తరిగినది)
ఉప్పు

తయారీ:

  • ఉప్పు నీళ్ళలో మకారోని మెత్త పడేవరకు ఉడికించి నీరు వంచేయాలి. 
  • ఒక గిన్నెలో మకారోని మిగిలిన వాటితో  బాగా కలపాలి. 
  • సర్వ్ చెయ్యండి

July 15, 2014

CURRY LEAVES PACHADI (KARIVEPAKU PACHADI)

Ingredients:
Curry leaves - 250 gms
Green chillies - 20
Tamarind - small lemon size
Urad dal - 1 tsp
Channa dal - 1 tsp
Turmeric -  a pinch
Salt to taste
Garlic cloves - 6
Cumin seeds - 1/2 tsp
Oil - 1 tbsp

For Talimpu:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Red chilli - 1
Fenugreek seeds - 1/4 tsp
Channa dal - 1/2 tsp

Method:

  • Wash and dry the curry leaves.
  • Heat oil in kadai, add channa dal, urad dal, cumin seeds, green chillies. Fry them for few seconds then add curry leaves. Saute for a while.Remove from fire and let it cool.
  • Now grind all the fried ingredients along with salt, turmeric, garlic and tamarind to make chutney.
  • Heat oil in a pan, add all talimpu ingredients, fry till mustard crackles then pour over chutney.
  • This chutney is good for digestion and controls diabetic and blood pressure.
   

                                                   కరివేపాకు పచ్చడి 
కావలిసిన వస్తువులు:
కరివేపాకు - 250 గ్రా 
పచ్చి మిర్చి - 20
చింత పండు - చిన్న నిమ్మకాయ అంత 
పసుపు - చిటెకెడు 
సెనగ పప్పు - 1 tsp 
మినప పప్పు - 1 tsp 
జీలకర్ర - 1/2 tsp 
ఉప్పు సరిపడినంత 
వెల్లులి గబ్బాలు  - 6
నూనె - 1 tbsp 

తాలింపు:
నూనె - 1 tsp 
సెనగ పప్పు - 1/2 tsp 
ఆవాలు - 1/4 tsp 
మెంతులు - 1/4 tsp 
ఎండు మిర్చి - 1


తయారీ:
  • కరివేపాకు కడిగి పక్కన పెట్టుకోవాలి. 
  • బాణలి లో నూనె వేడి  చేసి, సెనగ పప్పు, మినప పప్పు, జీలకర్ర, పచ్చి మిర్చి వేసి వేపాలి. అందులో కరివేపాకు వేసి వేపాలి.  పొయ్యి మీద  నుంచి దించి చల్లార పెట్టుకొవాలి . 
  • మిగిలిన సామాన్లు కూడా కలిపి మెత్తగా రుబ్బుకొవాలి. 
  • నూనె వేడి చేసి తాలింపు వస్తువులు వేసివేగిన తరువాత పచ్చడి లో కలపాలి. 
  • ఇది షుగర్,  బ్లడ్  ప్రెషర్ వ్యాధులకు మంచిది 

June 21, 2014

RAGI ROTI

Ingredients:
Ragi flour - 1 cup
Fenugreek seeds - 2 tsp
Onion -1 (chopped)
Green chillies - 2(finely chopped)
Salt - 1/4 tsp
Oil - 2 tsp

Method:

  • Soak the fenugreek seeds overnight, drain, dry and powder.
  • Mix all the ingredients except oil, with little water to make a smooth dough.
  • Divide the dough into medium size balls.
  • Roll the balls on the floured board as thinly as possible and toast it on a tava with little oil, till golden on both sides.
  • Serve hot with curry or chutney.


                                రాగి రొట్టి 

కావలిసిన వస్తువులు :
రాగి పిండి - 1 cup 
మెంతులు- 2 tsp 
ఉల్లిపాయ - 1
పచ్చి మిర్చి - 2
ఉప్పు - 1/4 tsp 
నూనె - 2 tsp 

తయారి:

  • మెంతులు రాత్రి నానపెట్టి,  నీరు వంచి, ఆరపెట్టి, పొడిచేసుకోవాలి. 
  • ఉల్లిపాయ, మిర్చి సన్నగా తురిమి రాగి పిండి, మెంతి పిండితో కలిపి , కొద్దిగా నీరు చేర్చి చపాతీ పిండిలా కలుపుకోవాలి. 
  • కొద్దిగా పిండి తీసుకొని పొడి పిండి అద్ది చపాతీ  లాగా చేసుకోవాలి . 
  • పెనం వేడి చేసి రొట్టికి కొద్దిగా నూనె రాసి రెండు వేపుల కాల్చుకోవాలి. 
  • వేడిగా కూరతో గాని పచ్చడితో కాని వడ్డించాలి

May 18, 2014

SPROUT IDLI

Ingredients:
Idli batter - 1 cup
Moong sprouts - 1/2 cup
Salt - a pinch

For Tempering:
Red chilli - 1 (broken)
Green chilli - 1(finely chopped)
Curry leaves - 10
Mustard seeds - 1/4 tsp
Oil - 1 tsp

Method:

  • Boil the sprouts with a pinch of salt till just tender. Drain and keep aside.
  • Heat oil in pan, add all talimpu ingredients and fry till mustard crackles.
  • Now mix the idli batter, cooked sprouts and tempering till well combined.
  • Now put the batter in idli plates and steam cook for 5 minutes.
  • Serve hot with chutney or sambar.


May 12, 2014

CARROT JUICE

Ingredients:
Carrots - 2 cups (grated)
Aniseed - 1/2 tsp (crushed)
Salt - a pinch

Method:

  • Blend grated carrot, aniseeds and salt with one glass of water.
  • Pass it through a strainer.
  • Serve chilled.

April 24, 2014

HERBAL CHICKEN WITH LESS OIL

Ingredients:
Chicken - 100 gms
Coriander leaves - 1/2 cup
Mint leaves - 1/2 cup
Celery leaves - 1/2 cup
Saunf leaves - 1/2 cup
Ginger - 1" piece
Garlic - 5 flakes
Salt - 1/4 tsp
Oil - 1 tsp

Method:

  • Grind all the herbs into a fine paste along with the ginger, garlic and salt.
  • Marinate the chicken pieces in the above paste for 2 hours.
  • Heat oil in a pressure cooker and stir in the marinated chicken mixture.
  • Pressure cook.
  • Serve hot with rice or chapati.


April 15, 2014

RICE DHOKLA

Ingredients:
Rice - 1 cup
Urad dal - 1/2 cup
Buttermilk - 1 cup
Salt - 1/4 tsp

For Seasoning:
Oil - 1 tsp
Cumin & Mustard seeds - 1/2 tsp
Asafoetida -  a pinch
Curry leaves -  few

Method:

  • Soak the rice and dal for 2-3 hours.
  • Grind the rice and dal along with the buttermilk and salt to a thick batter. Leave the batter for a few hours.
  • Pour the batter on to a greased plate and steam it for 5 minutes.
  • Cut it into desired shapes.
  • Heat oil and fry the seasoning ingredients till splutter. Pour it over the dhokla pieces.
  • Serve hot with curd, chutney or sauce.


April 14, 2014

RAGI IDLI

Ingredients:
Ragi - 1 cup
Urad dal -1/2 cup
Fenugreek seeds - 2 tsp
Salt - 1/4 tsp

Method:

  • Clean and soak ragi, dal and fenugreek seeds overnight.
  • Grind them using enough water to make thick batter like normal idli batter.
  • Add salt and leave the batter aside for some time for fermentation.
  • Pour the batter into idli moulds and steam for 6- 7 minutes.
  • Serve hot with sambar or chutney.
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