Diabetic Recipes

Discussion in 'Recipes' started by NATHIYAMOHANRAJA, Dec 4, 2019.

  1. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Ragi Dosa

    Ingredients for Ragi Dosa



    • 2 cups Ragi Flour
    • 2 tblsp Rice Flour
    • 2 tblsp Urad Dal Flour
    • 2 tblsp Rava (Sooji)
    • 5 to 6 Green Chillies finely chopped
    • 2 inch Ginger minced
    • 2 Onions finely sliced
    • big handful Coriander Leaves finely chopped
    • 2 tsp Cumin Seeds
    • 1/2 cup Buttermilk
    • Salt as per taste
    • Oil as required

    How to make Ragi Dosa


    • Combine the ragi flour, rice flour, urad dal flour and little salt in a bowl.
    • Add all the other ingredients except oil and mix well without any lumps.
    • Gradually add some water and mix well to make a slightly thin batter.
    • Heat a tawa over medium flame.
    • Pour a ladleful of the batter and spread evenly.
    • Apply oil around the edges and cook on both sides until browned.
    • Remove and serve hot with chutney of choice.
     
  2. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Kollu Sundal (Horsegram Sundal)

    Ingredients for Kollu Sundal (Horsegram Sundal)



    • 2 cup Sprouted Kollu (Horse Gram)
    • 4 Dry Red Chillies
    • 1 tsp Mustard Seeds
    • 1 tsp Urad Dal
    • 1 tsp Cumin Seeds
    • 1 tsp Asafoetida Powder
    • Curry Leaves handful
    • 1/4 cup Coconut grated
    • Oil as required
    • Salt as per taste

    How to make Kollu Sundal (Horsegram Sundal)


    • Pressure cook the kollu until soft.
    • Heat oil in a pan over medium flame.
    • Fry the mustard seeds, urad dal, cumin seeds and curry leaves for 30 seconds.
    • Add the red chillies and stir well.
    • Add the cooked kollu and mix well.
    • Add the grated coconut.
    • Stir well.
    • Add salt and stir again.
    • Remove and serve at once.
     
  3. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Chettinad Egg Curry (Chettinad Muttai Kuzhambu)

    Ingredients for Chettinad Egg Curry (Chettinad Muttai Kuzhambu)



    • 8 Eggs – 6 to 8
    • 200 g Sambar Onions/ Shallots chopped
    • 4 - 5 Green Chillies chopped
    • 6 large Tomatoes chopped
    • 1 tbsp Ginger Garlic Paste
    • 1 tsp Black Pepper Powder
    • 3 tsp Coriander Powder
    • 1/2 tsp Turmeric Powder
    • 2 tsp Red Chilli Powder
    • 1 tsp Saunf
    • 1 tsp Cumin Seeds
    • Coriander Leaves handful, chopped
    • 2 tbsp Oil preferably Sesame/Groundnut Oil
    • Salt as per taste

    How to make Chettinad Egg Curry (Chettinad Muttai Kuzhambu)


    • Boil the eggs, peel the shells and keep aside.
    • Heat oil in a pan over medium flame.
    • Fry the cumin seeds, saunf and sambar onions for a minute.
    • Add the green chillies, tomatoes and ginger garlic paste.
    • Stir well and saute for 2 to 3 minutes until they are cooked well and oil starts coming out from the sides.
    • Add turmeric powder, coriander powder, red chilli powder and salt. Stir well.
    • Pour enough water and bring to a boil.
    • Add the eggs and stir gently.
    • Simmer and bring to a gentle boil.
    • Garnish with coriander leaves. Serve hot.
    Alternate Version:

    • Heat oil in a pan over medium flame.
    • Fry the cumin seeds, saunf and sambar onions for a minute.
    • Add the green chillies, tomatoes and ginger garlic paste.
    • Stir well and saute for 2 to 3 minutes or until golden.
    • Add turmeric powder, coriander powder, red chilli powder and salt. Stir well.
    • Pour enough water and bring to a boil.
    • Break the eggs directly into the kuzhambu, close the vessel and lower the flame.
    • Allow it to simmer for 10 minutes. Stir this gently.
    • Garnish with coriander leaves. Serve hot.
     
  4. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Strawberry and Zucchini Noodle Salad

    Ingredients for Strawberry and Zucchini Noodle Salad



    • 2 medium Zucchini approx. 300g
    • 4 Strawberries sliced
    • 100 g Feta Cheese or 6 pieces Bocconcini
    • 60 g Walnuts
    For the Dressing

    • 2 tbsp Olive Oil
    • 2 tbsp Balsamic Vinegar
    • 4 cloves Garlic minced
    • 8 Strawberries fresh or frozen
    • Salt and Pepper to taste

    How to make Strawberry and Zucchini Noodle Salad


    • Cut zucchini in to noodle like strips using a spiralizer or chopping it into Julienne stips with a knife.
    • Mix all the salad ingredients together in a salad bowl, keep aside chilled.
    • Combine all the dressing ingredients in a blender and blend till smooth consistency.
    • When ready to serve, drizzle the half the sauce onto the salad and mix well.Add the remaining if required or use it as a dip.
     
  5. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Keto Broccoli Cutlet

    Ingredients for Keto Broccoli Cutlet



    • 1 medium Broccoli
    • 1/2 cup Grated Cheddar Cheese
    • 1 tsp Ginger Garlic Paste
    • 2 tblsp Green Chillies
    • 1 tblsp Psyllium Husk
    • 1 tsp Red Chilli Powder
    • 1/2 tsp Turmeric Powder
    • 1 tsp Coriander Powder
    • 1 tsp Aamchur (Dried Mango Powder)
    • Salt to Taste
    • 1 tblsp Coriander Leaves
    • 4 tblsp Coconut Oil/ Ghee

    How to make Keto Broccoli Cutlet


    • Boil salted water in a heavy bottomed vessel.
    • Chop the broccoli into florets (along with the stem) and add them to the boiling salt water for 1-2 minutes.
    • Drain the water completely and let it cool.
    • Grind it coarsely in a mixer to get a rava like texture. Squeeze the “rice” in a muslin cloth to drain all water.
    • Take the bowl and mix all the ingredients except oil.
    • Divide them into equal portions and make balls.
    • Flatten each balls like a thick disc.
    • Cover them and refrigerate it for an hour.
    • Heat a non-stick tawa place the 2-3 tikkis on it, depending on the size of the the tawa.
    • Drizzle some oil and allow it to cook on low heat until golden brown on both sides.
    • Remove the excess oil in a tissue.
    • Serve hot with mint chutney, yoghurt and garlic dip or keto mayo.
     
  6. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Keto Chocolate Muffin

    Ingredients for Keto Chocolate Muffin



    • 75 gms Almond Flour or Almond Meal
    • 3 Eggs
    • 20 gms Unsalted Butter
    • 20 gms Psyllium Husk
    • 65 gms Erythritol
    • 15 ml Vanilla Essence 1 tbsp + 1 tsp
    • 10 gms Unsweetened Cocoa powder 2 tbsp
    • 1/4 tsp Cinnamon powder
    • 1 tsp Baking Powder - 1 tsp
    • 1/2 tsp Baking Soda
    • Himalayan Pink Salt a pinch

    How to make Keto Chocolate Muffin


    • Preheat the oven to 180 degrees Celsius. Line a muffin tray with paper liners or parchment sheets.
    • In a broad vessel, take the almond flour, psyllium husk, cocoa powder, baking soda, baking powder and salt and mix them together.
    • In another broad vessel, break the eggs, add erythritol, vanilla essence and melted butter.
    • Whisk the above thoroughly so that all ingredients are mixed and looks creamy.
    • Pour the egg mixture into the dry flour.
    • Fold the wet and dry mixture well so that they are well incorporated.
    • Spoon this batter into the readied muffin tray.
    • Place it in the oven and bake for 18-20 minutes at 180 C.
    • Run a sharp knife or toothpick in the muffin to check if done. It should come out smooth.
    • Take it out of the oven, allow it to cool for 10 min and transfer it to a wire rack to cool completely.
    • Serve chilled or warm.
     
  7. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Kullakar Rice Salad / Red Rice Salad

    Ingredients:
    • Kullakar Rice – 1 cup
    • Sprouted Grains – 1/2 cup (mix of wheat, ragi, green moong, etc.)
    • Pomegranate Pearls – 1 fruit
    • Ginger Juice – 1 tsp
    • Lemon Juice – 1/2 tsp
    • Pepper – As Required
    • Salt to Taste
    Method:
    1. Soak the rice for 6 to 8 hours.
    2. Cook it in the ratio of 1:3 (1 cup rice, 3 cups water). Drain any excess water.
    3. Add the sprouted grains, ginger juice, pepper and salt.
    4. Mix them thoroughly.
    5. Squeeze the lemon juice and add the pomegranate pearls.
    6. Give a gentle mix and serve them.
    This rice is rich in iron, protein, and high in anti oxidant. It contains complex carb, with a higher ratio of fibre and very healthy dish for children and seniors.
     
  8. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Foxtail Millet Coconut Milk Pulao (Thinai Thengai pal Pulao)

    Ingredients:
    • Foxtail Millet – 1 cup
    • Coconut Milk – 1/2 cup
    • Water – 1 cup
    • Onion – 1. finely chopped
    • Green Peas – 1/2 cup
    • Ginger Garlic Paste – 1 tsp
    • Green Chillies – 4, Chopped
    • Oil /Ghee – as required
    • Salt to Taste
    Tempering:
    • Cloves – 1/4 tsp
    • Fennel Seeds – 1/4 tsp
    • Bay Leaf – 1
    • Cardamom – 1
    Method:
    1. Wash and soak the millets for 10 minutes.
    2. To a pressure cooker, add oil/ ghee in a medium flame.
    3. Add the ingredients given to temper one by one.
    4. Add green chillies, onion and fry till golden brown.
    5. Add the ginger garlic paste and mix well.
    6. Add the green peas and cook for a minute.
    7. Add the coconut milk, water, salt and soaked millet.
    8. Mix well and cook until 1 whistle.
    9. Serve hot with any raita.
     
  9. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Paneer Bhurji

    Ingredients:
    • Paneer – 200g
    • Onion – 1, medium, finely chopped
    • Tomato – 1, medium, finely chopped
    • Capsicum – 1, small, finely chopped
    • Coriander Leaves – 1 tsp, finely chopped
    • Lemon Juice – 3/4 tsp (optional)
    • Oil – 1 tsp
    • Cumin Seeds – 1/4 tsp
    • Red Chilli Powder – 1/4 tsp
    • Coriander Powder – 3/4 tsp
    • Turmeric Powder – a pinch
    • Garam Masala Powder – 1/4 tsp
    • Salt as per taste
    Method:
    1. Crumble the paneer and keep aside.
    2. Heat oil in a nonstick pan over medium flame.
    3. Fry the cumin seeds for 20 seconds.
    4. Add the onions and saute for a minute.
    5. Add the red chilli powder, coriander powder, turmeric powder, garam masala powder and stir well.
    6. Saute for another minute.
    7. Add the tomatoes and a pinch of salt.
    8. Stir well and cook for a minute.
    9. Now add the capsicums and saute for one more minute.
    10. Add the crumbled paneer and mix well.
    11. Cook for a minute or two.
    12. Switch off the flame, add the lemon juice and stir well.
    13. Garnish with coriander leaves & serve hot.
    Tip: If desired, you can also add 1/4 cup of green peas.
     
  10. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Thinai Vadai

    Ingredients:
    Thinai Arisi – 200 gms
    Toor Dal – 200 gms
    Sambar Onions – 100 gms, peeled
    Dry Red Chillies – 1 to 2
    Garlic – 1 small clove, peeled
    Turmeric Powder – 1/3 tsp
    Coriander Leaves – handful
    Curry Leaves – handful
    Gingelly Oil as required
    Salt as per taste
    Method:
    1. Combine the thinai and toor dal.
    2. Soak them for 15 to 20 minutes.
    3. Add dry red chillies, salt and turmeric powder.
    4. Grind coarsely and keep aside.
    5. Grind the sambar onions and garlic, together, coarsely.
    6. Add this to the thinai-dal mixture and mix well.
    7. Add curry leaves and coriander leaves.
    8. Add enough water and mix well to a thick mixture. Do not add too much water.
    9. Pinch small balls and make them into small/medium vadais.
    10. Heat oil in a frying pan over medium flame.
    11. Deep fry the prepared vadais until golden brown.
    12. Serve with chutney of choice.
     

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