Diabetic Kid’s Delight : Low Calorie, Sugar Free Shrikhand

January 25, 2009

Are you a parent of a diabetic kid losing your night’s sleep thinking how to keep your kid’s sugar levels under control? Are you constantly thinking of ways to divert your kid’s attention from ice creams, chocolates and pizzas. Are you trying to get your kid used to sugarless milk and those sad looking sugarless chocolates?

Well, you sure are doing the right thing. But did you realize you are making the kid feel not normal? Did you think what impact this will have on your kid?

Just stop worrying and make your kid feel normal , just like any other kid by giving the same dishes that any other kid loves to have , yet using those ingredients that would suit your diabetic kid.

Make sure the food that you serve your diabetic kid looks rich, delicious and normal just like any other food.

So my pick for diabetic kids is this low calorie, sugar free Shrikhand. Believe me it tastes just like the real creamy shrikhand.

And I write this recipe in response to Sanjana Nayak’s request asking me to post recipes specially for diabetic kids.

In this recipe I have used diet curd (1.7% fat), sugar free powder and small quantity of healthy nuts that is going to be perfect for your diabetic kid.

Hope your kid enjoys this recipe.

shrikhand

Ingredients

  • 400 gms of yoghurt (diet curd -1.7% fat)
  • 2 tsps saffron strands
  • 3to 4 tsps sugar free powder
  • 1/2 tsp cardamom powder
  • 2 table spoons nuts ( almonds, pista and cashew)

Method

  1. Soak saffron strands in 2 tsp milk.
  2. Place the yoghurt in a muslin cloth, tie it well and  hang it in a clean shadow place.
  3. Let it remain for 4 to 5 hours so that  the excess water drain out, till a thick residue is left behind.
  4. Remove  the yoghurt residue  from the cloth and check whether all the water has drained out.
  5. In a mixing bowl, add the yoghurt and whisk it with a ladle to break lumps if any.
  6. Add sugar free powder, cardamom powder, soaked saffron strands and grated nuts to the strained yoghurt.
  7. Mix well using ladle.
  8. Keep it in the refrigerator for 2 hours to set. Don’t put it in the freezer.
  9. While serving, garnish with some more saffron and grated nuts.
  10. Serve chilled with rotis.

Please do write to me about what you think about this recipe and please look forward to more such recipes for diabetic kids 🙂

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Soya Roti

January 14, 2009

Akki roti is  a very popular dish in Karnataka cuisine. It is very delicious and easy to make. This roti with any spicy chutney tastes yummy. In this recipe I made a slight variation. Here I used soya flour instead of rice flour as soya is considered extremely nutritious and it has a good amount of protein. Since it  has a low glycemic index, it suits well for both diabetics and those who are on diet.

Here comes the recipe:

Ingredients

soyaflour

One cup of soya flour

One medium sized onion (finely chopped)

Two green chillies (finely chopped)

1/2 tsp cumin seeds

1/2 tsp asafoetida

Few coriander leaves (finely chopped)

Half cup of sour curd

Salt as required

Olive oil or cooking oil as required

Method

soyaflourkeading

Take a mixing bowl and put soya flour, chopped onion, chopped green chillies, cumin seeds, asafoetida chopped coriander leaves and enough salt

Mix well

Using sour curd and enough water, knead it into a very soft pliable dough

Let it remain for 10 minutes

ball-in-the-leaf

Take a plantain leaf and grease it with oil

Place one portion ( size of a small ball) of the dough in the plantain leaf

pat-with-hand

Smear oil in the hand and spread it nicely in the shape of roti with your fingers

roti-on-the-leaf

Lift the plantain leaf carefully and transfer the roti onto hot tawa

peeling

Slowly peel off the plantain leaf

Pour some oil around it

roti-on-the-tava

Cook for about a minute, flip and cook for another minute

Keep flipping till it gets well cooked on both sides

roti-finished

Serve hot with coriander chutney

Raw Mango Chutney

chutneyfin1

Ingredients

Half bunch of coriander leaves

Few mint leaves

One or two green chillies

Half raw mango

1/4 tsp sugar free powder

Salt as required

Method

Grind coriander leaves, mint leaves, green chillies, raw mango, sugar free powder and salt into fine paste

Serve along with soya roti


Palak and Channa Dal

January 11, 2009

palak-finished

Ingredients

  • Half cup of bengal gram dal
  • One bunch of  palak leaves
  • One medium sized onion (finely chopped)
  • One tomato (finely chopped)
  • 1/2 tsp ginger garlic paste
  • 1/2 tsp green chilli paste
  • 1/2 tsp cumin seeds
  • 1/2tsp turmeric powder
  • 1/2 tsp daniya powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp garam masala powder
  • One tsp olive oil
  • Salt as required

Method

  1. Remove the palak leaves from the stalk and wash thoroughly and chop into fine leaves.
  2. In a pan, cook palak leaves with enough salt and water.
  3. After it gets cooked, smash it with masher and keep it aside.
  4. Soak bengal gram dhal for half an hour and cook the dal with enough salt and water  in a pressure cooker till it becomes soft.
  5. In a frying pan, put one tsp olive oil.
  6. Add cumin seeds  and let it splutter.
  7. Add chopped onion  and fry till it becomes soft.
  8. Add ginger garlic and green chilli paste and fry till the raw smell disappears.
  9. Add chopped tomatoes and fry till it gets cooked.
  10. Add turmeric powder,  daniya powder, chilli powder, garam masala powder and salt ( if needed) and fry for a while.
  11. Add the cooked palak leaves and cooked bengal gram dal.
  12. Boil till all the masala gets completely mixed with dal and palak mixture.
  13. Garnish with coriander leaves and serve hot with rotis or Basmati rice.