Diabetic Recipes

Diabetic Recipes

Some special recipes for diabetes patients :

Minstrony Soup | Green Gram Dal Kichadi | Ragi Chappathi | Gram Chaat | Carrot chutney |Bitter Gourd Dishes I & II | Banana-Coconut Bread

1.Minstrony Soup
Ingredients:	Method:
Cabbage - 115gm Tomato - 115gm Big Onion - 140gm Carrot - 115gm Celery - 10gm Macaroni - 55gm Garlic - 1pod Salt & Pepper - to taste Water - 1litre Oil - 1tsp	Slice all vegetables into small pieces. Chop big onions and garlic finely. Cut the macaroni into 1/2inch pieces. Heat oil and sauté onion and garlic. When it is done, sauté again by adding vegetables. Pour the water and when it boils, add macaroni. Cook the vegetables and macaroni in a low flame. Serve hot. Note : Vegetables can be used according to your choice.
2.Green Gram Dal Kichadi
Ingredients:	Method:
Green gram dal (lentil) - 300gm Rice - 150gm Cumin seeds - 1/2tsp Garam masala - 3/4tsp Chilly powder - 1/2tsp Powdered cinnamon - a small piece Powdered cardamom - 3nos Ginger - 20gm Big onion - 60gm Oil - 4dsp Salt - to taste	Clean green gram dal and rice and soak them separately. Heat 2dsp oil and saute the ingredients from 3 to 7. Add the rice and dal into it and fry them lightly. Cook well by adding double the quantity of water and salt to taste till done. Saute onion and ginger in 2dsp oil till reddish brown and add this to the kichadi. Stir well.
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3.Ragi Chappathi
Ingredients:	Method:
Ragi flour - 150gm Salt - to taste	Mix ragi flour with warm water and salt and make a dough. Take small balls from the dough and roll it into flat rounds. Cook the chappathi in a pan turning both sides
4.Gram Chaat
Ingredients:	Method:
Roasted bengal gram or chick peas - 1/2 cup Sprouted green gram - 1 cup Tomato chopped - 1 Onion chopped - 1 Coriander leaves finely chopped - 1 tsp. Green chilli finely chopped - 1 Ginger grated - 1/2 tsp. Salt - to taste Lemon juice - to taste	Boil sprouts in water till soft but not soggy. Drain and chill well. Add all ingredients, and stir well. Add a few pinches chaat masala if desired. Serve cold with tea or coffee.
5.Carrot chutney
Ingredients:	Method:
Grated carrots - 200 g Grated coconut - 2 tbsp Coriander leaves - 1 bunch (chopped) Green chillies - 4 Salt - to taste Pepper powder - to taste Lemon juice - 1 tsp	Grind all the ingredients to a smooth paste and serve.
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6.Bitter Gourd dishes
Ingredients:	Method:
Bitter gourd (cut into pieces) - 1 cup Cooking oil - 1 tbsp Mustard seeds - 1 tsp Methi (fenugreek seeds) - ¼ tsp Red chilli - 2 (halved) Curry leaves - few sprigs Turmeric powder - ½ tsp Salt - to taste Onion (thinly sliced) - 1 cup Coriander powder - 2 tsp Chilli powder - 1 tsp Tamarind juice - ½ cup Tomato - 1	Heat oil in a pan. Add mustard seeds, methi, red chillies and curry leaves. When the mustard splutters, add the coriander, chilli, turmeric powders. Add the onion. Saute till the onions turn brown. Add the bitter gourd pieces. Sauté for a few more minutes. Add the tamarind juice, salt and the tomato pieces. Close the pan and cook until the vegetables are tender and the gravy thickens.
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7.Bitter Gourd dishes II
Ingredients:	Method:
Bitter melon - 1/2 kg Salt - 2 tsp Turmeric powder - 1/2 tsp. Mustard - 1/2 tsp Red chilli powder - 1 tsp. Asafoetida - 3/4 tsp	Cut bitter-melon into fine pieces. Add salt, turmeric powder and leave it for 15 min.Heat 6 tsp of oil in a frying pan, add mustard seeds and when it pops, add 3/4 tsp asafoetida. Squeeze out the water from the bitter-melon and add it to the oil. Add red chilli powder and fry well until fully cooked.
8.Banana-Coconut Bread
Ingredients:	Method:
Whole wheat flour, divided - 1-1/2 cup Salt - 1/2 tsp Unsweetened, shredded coconut - 1/2 cup Mashed banana - 1 cup Baking powder - 2 tsp Vegetable oil - 3 tbsp Baking soda - 1/2 tsp Honey - 1 tbsp	Mix together 1-1/4 cups of flour, coconut, baking powder, baking soda and salt in a bowl. Combine banana, oil and honey. Stir into flour mixture quickly (gently) until combined. Add part of the remaining 1/4 cup flour if needed. Batter will be lumpy. Spread batter evenly in a lightly greased (and/or waxed paper lined) 8x4-inch loaf pan. Bake at 350F about 45 minutes until toothpick inserted in center comes out clean. Cool 10 min in pan. Turn out of pan, cool completely on rack. Wrap in waxed paper and store overnight before slicing.
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