December 31, 2008
I started this food blog in February 2008 and I very glad to see how people have been appreciating my healthy recipes so far.
This blog now has about 68 healthy recipes for diabetes and obesity. Dieticians like Sanjana Nayak have appreciated these recipes. Please try my recipes and share your experiences incase this has really helped you control your high sugar levels or helped you reduce weight.
Presenting the top 10 recipes of 2008 now:
- Spicy Cabbage Curry
- Bitter Gourd Juice for the Diabetics
- Bottle Gourd Kootu
- Sprouted Green Gram Dosa with Mint Leaves Chutney
- Sprouted Chick Peas Curry
- Ragi Sevai
- Wheat Rava Kichidi
- Sprouted Chick Peas Idli
- Sprouted Soya Beans Sundal
- Sprouted Green Gram and Palak Kadi
Please try the recipes I post in the coming year and stay healthy for many more years to come.
Wish you all a Happy New Year 🙂
December 30, 2008
Are you someone who just walks home from office late hours in the night and makes instant noodles or heats up the ready to eat chappathis and dal makhani for dinner? Or Are you someone who skips breaksfast and has a vegetable puff in the late morning hours at office?
If yes, I am sure you are someone who does not like to spend too much time cooking.
I am sure you will agree that it is just too hard to stay long hours in the kitchen and do elaborate cooking especially during weekdays. I am also sure you bet on ready to eat stuff and instant food because this way you do not have to spend too much time cooking. Well, instant food is surely an advantage for you. But have you wondered how healthy eating instant food is? If you are diabetic then you really need to think of alternative and quick ways of making food.
I tried making a quick sandwich using wheat bread. I share this recipe for all those who love fast cooking 🙂
All that you need to make this sandwich is Whole Wheat Bread, finely cut onions and tomatoes (2 each), chilly flakes, salt, pepper powder and oregano.
Add 1 tsp chilly flakes, 1 tsp oregano, 1/2 tsp pepper powder and salt according to taste to the finely cut onions and tomatoes. Garnish with coriander leaves.
Take two slices of whole wheat bread slices. Grease one of the bread slices with 1/4 tsp ghee. Spread the onion tomato mix in that bread slice. Top it with a second bread slice.
Place the sandwich in a sandwich maker for 8 minutes. If you preheat the sandwich maker, keep the sandwich for 5 minutes.
Your delicious sandwich is ready.
December 21, 2008
Pesarattu is the traditional breakfast dish in Andhra cuisine. I tried this recipe using unpolished rice and sprouts to suit the diabetics. Sprouting makes the dish easily digestible as it is rich in protein and fiber. Hope you enjoy the recipe.
- One cup of sprouted green gram
- Half cup of unpolished rice
- One small piece of ginger
- Two green chillies
- Salt as required
- Cooking oil for making pesarattu
- Finely chopped onion
- Finely chopped coriander leaves
- Cumin seeds
- Soak unpolished rice for 4 to 5 hours.
- Grind the soaked rice and sprouted green gram by adding ginger and green chillies.
- Add salt and one tsp cumin seeds to the ground mixture and mix well.
- The consistency of the batter should be little thicker than the dosa batter.
- Heat tawa and pour a ladle full of batter to make it round shape.
- Sprinkle chopped onion and coriander leaves.
- Pour some oil on all sides of pesarattu.
- When it is cooked on one side, turn it on other side and cook till it turns brown.
- Serve hot with tomato chutney.
- One cup of finely chopped tomatoes
- 1/2 tsp turmeric powder
- 1/2 tsp asafoetida
- One and half tsp red chilli powder
- Salt as required
- 1/2 tsp fenugreek seeds
- 1/2 tsp mustard
- 1/2 tsp sugarfree powder
- 1 table spoon cooking oil
- In a frying pan, fry fenugreek seeds without oil till it turns brown.
- Allow it to cool and make it powder and keep it aside.
- In a Kadai, put one tablespoon oil.
- Add mustard and let it splutter.
- Add the chopped tomatoes, turmeric powder, asafoetida and enough salt.
- Boil till the tomatoes gets completely cooked.
- Add red chilli powder and cook till the raw smell disappears.
- Finally add fenugreek powder and sugar free powder and cook for five minutes.
- Serve with pesarattu.
Note: Red chilli powder can be added according to the taste.
December 8, 2008
- One cup of sprouted Black gram
- One onion (finely chopped)
- One tomato (finely chopped)
- One tsp ginger garlic paste
- Half tsp turmeric powder
- Half tsp red chilli powder
- Half tsp daniya powder
- Half tsp jeera
- One small piece of cinnamon
- One tsp cooking oil
- Half tsp ghee
- Salt as required
- Few coriander leaves
Method for making sprout
Clean and wash the whole black gram thoroughly. Soak it for 8 hours. Then drain off the water and tie the gram up in a clean muslin cloth. It will take another 24 hours for it to sprout.
Method for making the gravy
- In a pressure cooker, cook black gram sprouts with enough salt and water.
- In a frying pan, put one tsp oil.
- Add chopped onion and fry till it becomes soft.
- Add ginger garlic paste and fry till the raw smell disappears.
- Add chopped tomatoes and fry till it gets cooked.
- Add turmeric powder, chilli powder and daniya powder one by one and fry for a while.
- Add the cooked sprouts and salt (if needed) and boil till the masala gets completely mixed with dal.
- Heat ghee and add jeera and cinnamon.
- Let it splutter.
- Add the seasoning to the cooked sprout mixture and mix well.
- Garnish with coriander leaves and serve hot with rotis.