Healthy Diabetic Recipes, Best Dinner Ideas to control Diabetes, Healthy Meals,
Healthy Dinner Ideas, Healthy Meals, Healthy Recipes, Healthy Dinner
Healthy Diabetic Recipes: Healthy Meals and Best Dinner Ideas to control Diabetes
- Healthy Oondhiya
Combine all the ingredients together in a bowl and knead into a soft dough using a little water. Divide the dough into 15 equal portions, shape into even-sized rounds and flatten them by placing between your palms. Place on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 7 to 8 minutes. Keep aside. String the surti papadi taking care not to separate the 2 sides. Wash the papadi, add the carom seeds, soda bi-carb and salt and mix well. Make criss-cross slits in the purple yam, baby potatoes and brinjals taking care not to separate the segments. Divide the masala mixture into two equal portions and fill one portion of the masala mixture into the slits of purple yam, potatoes and brinjals. Keep the remaining masala mixture aside. Combine the surti papadi, stuffed vegetables, green peas, toovar, tendli, drumsticks and the remaining masala mixture with 3½ cups of water and pressure cook for 2 whistles. Keep aside. Just before serving, transfer the cooked oondhiya into a large serving dish, add the methi muthiyas and toss lightly. Serve hot garnished with the coriander.
1 and halfcups chopped fenugreek (methi) leaves half cup whole wheat flour (gehun ka atta) 1/2 cup besan (bengal gram flour) 1 tsp ginger-green chilli paste 2 tsp sugar substitute 2 tsp lemon juice 1/2 tsp turmeric powder (haldi) 1 tsp fruit salt 1 tsp oil salt to taste 1 cup chopped coriander (dhania) 1/2 cup beaten rice (poha) 1/4 cup finely chopped green garlic (hara lehsun) 1 tbsp coriander-cumin seeds powde r 1 tsp ginger-green chilli paste 1 tsp chilli powder 2 tsp sugar substitute 1/2 tsp carom seeds (ajwain) 1/4 tsp turmeric powder (haldi) 1/4 tsp asafoetida (hing) salt to taste 2 1/2 cups surti papdi (fresh vaal) salt to taste 1/2 purple yam (kand), peeled and cut into cubes 1/2 cup baby potatoes , peeled 5 to 7 small brinjals 1/2 cup green peas 1/2 cup fresh toovar (arhar) 1/2 cup sliced tendli 3 drumsticks , cut into 3- pieces and half tsp carom seeds (ajwain) a pinch soda bi-carb 1/8 tsp oil for greasing 1 tbsp chopped coriander (dhania)
Time Duration – 30 Minutes.
2. Paneer and Baby Corn Stir Fry
Heat the oil in a non-stick kadhai on a high flame, add the spring onion whites and sauté for two minutes, while stirring continuously. Add the celery, green chillies, garlic and ginger, mix well and sauté on a high flame for a minute, while stirring continuously. Add the paneer pieces, capsicum, baby corn, and the prepared mixture mix gently and sauté on a high flame for another 2minutes till the sauce thickens and coats the vegetables and paneer evenly. Serve hot garnished with spring onion greens.
2 tsp oil 1/4 cup chopped spring onions whites 1/2 tsp finely chopped celery 2 tsp finely chopped green chillies 1/2 tsp finely chopped garlic (lehsun) 1/2 tsp finely chopped ginger (adrak) 1/4 cup capsicum cubes 3/4 cup low fat paneer (cottage cheese), tofu (bean curd/soya paneer) into 25 mm. (1) cubes 1 and 1/2 cups baby corn, blanched and cut into 25 mm. (1)pieces 1/2 cup finely chopped spring onion greens 1 tsp soy sauce 1 tsp cornflour, half sugar salt and to taste 1/4 cup of water.
Time Duration -10 Minutes
3. Arhar Aur Tamatar Ka Shorba
Heat a small non-stick pan, add all the ingredients and dry roast on a medium flame for 3-4 minutes. Keep aside. Once it gets cool, blend in a mixer to a fine powder. Keep aside. Now heat the oil in a deep non-stick pan and add the cumin seeds. At the time when seeds get crackle, add the curry leaves, tomato puree, 2 cups of water, toovar dal, chili powder, prepared masala, and salt mix well and bring to a boil. Add the lemon juice and mix well. Serve hot garnished with coriander.
1 tsp coriander (dhania) seeds 2 whole dry Kashmiri red chillies , broken into pieces 3 to 4 peppercorns (kalimirch) 1 tbsp masoor dal (split red lentil) (split red lentils) 1/2 tsp chana dal (split Bengal gram) a pinch cumin seeds (jeera) 4 to 6 curry leaves (Kadi Patta) 2 tsp oil 1/2 tsp cumin seeds (jeera) 7 to 8 curry leaves (Kadi Patta) 4 tomatoes, blanched and puréed 1/4 cup cooked toovar (arhar) dal, whisked 1/2 tsp chili powder salt to taste 1 tsp lemon juice 1 tbsp chopped coriander (dhania).
Time Duration – 20 Minutes
4. Paneer, Mushrooms and Capsicum Satay
Combine the vinegar, sugar substitute, cornflour and 1 cup of water together in a small non-stick pan, mix well and cook on a medium flame till the mixture becomes translucent while stirring continuously.keep it away from the flame and keep aside to cool. When cool, add the red chili flakes and salt and mix well. Allow standing for a while before using. Now, heat some oil in a non-stick pan, add the onions and garlic and sauté on a medium flame till they turn translucent. Add the peanut powder, sugar substitute, coconut milk, lemongrass, chili powder, lemon rind, and salt, mix well and simmer for 10 to 15 minutes, stirring once in between. Now, keep it away from flame, discard the lemongrass and add the lemon juice and mix well. Keep aside to cool. Add some paneer, red capsicum, yellow capsicum, mushrooms, and onions together in a bowl, add the peanut sauce, toss gently and keep aside for 15 to 20 minutes. Now saut all the ingredients together and repeat with the remaining ingredients to make 5 more satays. Heat a non-stick pan and cook the satays on a medium flame using oil till all sides are golden brown in color.
2 tbsp vinegar 1 tbsp sugar substitute 1 tsp cornflour 1 tsp dry red chilli flakes (paprika) salt to taste 1 tsp oil 1/4 cup finely chopped onions 2 cloves garlic (lehsun) , finely chopped 2 tbsp peanuts , roasted and powdered 2 tsp sugar substitute 2 tbsp coconut milk 1 stalk lemongrass (hare chai ki Patti) 1 tsp chilli powder 1/2 rind of lemon salt to taste 1/2 tbsp lemon juice 1/2 cup low fat paneer (cottage cheese) 1/2 red capsicum , cut into 50 mm. (1) cubes 1/2 yellow capsicum, cut into 50 mm. (1) cubes 6 mushrooms (khumbh) 1 onion, cut into 50 mm. (1) cubes 2 tsp oil for cooking.
Time Duration – 30 Minutes
5. Karela Tikkis in Kadhai Chole
Method – Apply a little salt to the bitter gourd and keep aside for a while. Squeeze and drain out the water. Combine the bitter gourd, carrots, paneer, green peas, bread crumbs, dry mango powder, green chilies, coriander, and salt together in a bowl and mix well. Distribute the mixture into 8 equal portions and shape into round, flat tikkis. First, heat the pan, cook each Tikki using ¼ tsp oil till both sides are golden brown. Keep aside. Don’t forget to clean, wash and soak the Kabuli chana overnight in enough water. Drain two cups of water, salt, and tea bag and pressure-cook them till they are soft. Drain, discard the tea bag and keep aside. Heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the onions and ginger-garlic paste and sauté on a medium flame till the onions turn golden brown, while stirring continuously. Add the tomatoes and sauté on a medium flame for 5 minutes, while stirring continuously. Add the chole masala, chili powder, dry mango powder, turmeric powder, coriander powder, cumin seed powder, and salt and sauté for another minute. Add the Kabuli chana and ½ cup of water, mix well and simmer for 10 minutes. Have to divide into 4 equal portions and keep aside. Distribute the onion mixture into 4 equal portions and keep aside. Place two tikkis in a serving plate and top with a portion of chole. Top with a portion of the onion mixture. Repeat with the remaining ingredients to make 3 more servings. Serve hot garnished with coriander.
Half cup grated bitter gourd (karela) 3/4 cup grated carrot 1/4 cup crumbled low fat paneer (cottage cheese) 3/4 cup boiled and mashed green peas 1/4 cup whole wheat bread crumbs 1 tbsp dried mango powder (amchur) (amchur) 2 tsp finely chopped green chillies 2 tbsp chopped coriander (dhania) salt to taste 2 tsp oil for cooking 1 cup Kabuli chana (white chickpeas) (chickpeas) salt to taste 1 tea bag 1/2 tsp cumin seeds (jeera) 2 tsp ginger-garlic (adrak-lehsun) paste finely chopped onions 1/2 cup chopped tomatoes 2 tsp chole masala 1 tsp chilli powder 1 tsp dried mango powder (amchur) (amchur) 1/4 tsp turmeric powder (Haldi) 2 tsp coriander (dhania) powder 1 tsp cumin seeds (jeera) powder 1 tsp oil salt to taste 1 cup sliced onions Juice of 1 lemon salt to taste 2 tbsp finely chopped coriander (dhania) khajur imli ki chutney 1 tbsp chopped coriander (dhania).
Time Duration – 30 Minutes.
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