Sprouted Green Gram and Pomegranate Raitha

March 1, 2009

Recently Indira posted the recipe for Moong Sprouts Kosambari with Pomegranate in her site. I have worked on Indira’s recipe a little bit, added some more ingredients and have tweaked the recipe to suit diabetics. Thanks to Indira for posting this recipe.

This dish goes well with rotis and paranthas.

Here is the recipe for you:



  • One small cup of sprouted green gram
  • One  small cup of pomegranate kernels
  • One cup of low fat fresh curd
  • 1/2 tsp sugar free powder
  • 1/2 tsp pepper powder
  • 1/4 tsp red chilli powder
  • 1/4 tsp roasted jeera powder
  • Salt as required



  1. Cook sprouted green gram with enough salt and water. (It should not be too soft or too hard)
  2. In a mixing bowl, put cooked sprouts, pomegranate kernels, low fat curd,  salt, sugar free powder and pepper  powder.
  3. Mix well.
  4. Sprinkle red chilli powder and roasted jeera powder.
  5. Serve along with rotis, pulav and mixed rice.

Note: Apple pieces can be added along with sprouts and pomegranate  kernels


Papaya Milk Shake

February 24, 2009



  • 4or5 pieces of ripe papaya
  • 1/2 cup of soya milk
  • 1/2 cup of water
  • 1or 2 tsp sugar free powder
  • Few drops of mixed fruit essence (not more than one or two drops)
  • 2or 3 ice cubes


  1. Remove the skin and seeds from papaya and cut into small pieces.
  2. Take papaya pieces, soya milk, mixed fruit essence and sugar free powder and blend it in the mixi to a smooth paste.
  3. Add water and blend it once again.
  4. Add ice cubes and serve it with a small piece of papaya piece on the top.

Diabetic Kids Special: Fruit and Nut Oats Pulav

February 15, 2009

Some kids are really finnicky about food and it is really a tough job feeding them. When kids do not take in healthy and rich food, it really affects their growth and well-being. If your kid is a diabetic then the challenge increases even more. Of course you cannot force your kid to eat healthy food. You actually need to lure them to eat the kind of food you want them to eat.

Now what do kids expect from the food they eat? Of course kids do not know what is tasty and what is not tasty. So what can possibly attract kids?

Well, kids get attracted when there is :

  • Colour
  • Something sweet
  • A mix of tidbits

Keeping all this in mind, I have customized the recipe for Kashmiri Pulav to suit diabetic kids or any kid for that matter.

This dish is completely healthy because there is oats instead of basmati rice and there is a combination of nuts and selected fruits. This dish has flavour, colour, a tinge of sweetness and all the richness you want to give your kid.

So quickly note down the recipe now!



  • One cup of oats
  • 1/4 cup of fresh fruits (Apple and pomegranate)
  • 1/4 cup of mixed nuts (Almond, pista cashew and raisins)
  • 1/2 tsp ghee
  • 1/2 tsp shajeera
  • One cardamom
  • One clove
  • Small piece of cinnamon
  • One bay leaf
  • 1/4 tsp salt
  • One to one and half tsp sugar free powder
  • 1/2 tsp pepper powder
  • Few strands of saffron
  • 1/2 cup of low fat milk



  • Wash and cut apple into small pieces.
  • Collect the pomegranate seeds.
  • Soak saffron strands in one tsp milk.
  • Mix half cup of milk with water to make it one cup.
  • Saute the spices in 1/2 tsp ghee and add the oats and fry for 2 minutes.
  • In a pan, add milk, water, salt and soaked saffron.
  • When milk and water start boiling, add the fried oats along with spices.
  • In another pan, fry the nuts till it turns golden brown.
  • When the oats is done, add the fried nuts,fruits,sugar free powder and pepper powder.
  • Stir gently with a flat spoon.
  • Serve along with cucumber raitha.

Note: Make sure that the cooked oats does not get sticky.Use the right measurement of water and milk.

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.



  • 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)


  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 🙂

Palak and Channa Dal

January 11, 2009



  • 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


  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.

Sprouted Green Gram Pesarattu with Tomato Chutney

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

For garnishing

  • Finely chopped onion
  • Finely chopped coriander leaves
  • Cumin seeds



  1. Soak unpolished rice for 4 to 5 hours.
  2. Grind the soaked rice and  sprouted green gram by adding ginger and green chillies.
  3. Add salt  and one tsp cumin seeds to the ground mixture and mix well.
  4. The consistency of the batter should be little thicker than the  dosa batter.
  5. Heat tawa and pour a ladle full of batter to make it round shape.
  6. Sprinkle chopped onion and coriander leaves.
  7. Pour some oil on all sides of pesarattu.
  8. When it is cooked on one side, turn it on other side and cook till it turns brown.
  9. Serve hot with tomato chutney.

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


  1. In a frying pan, fry fenugreek seeds  without oil till it turns brown.
  2. Allow it  to cool and make it powder and keep it aside.
  3. In a Kadai, put one tablespoon oil.
  4. Add mustard and let it splutter.
  5. Add the chopped tomatoes, turmeric powder, asafoetida and enough salt.
  6. Boil till the tomatoes gets completely cooked.
  7. Add red chilli powder and cook till the raw smell disappears.
  8. Finally add fenugreek powder and sugar free powder and cook for five minutes.
  9. Serve  with pesarattu.

Note: Red chilli powder can be added according to the taste.

Sprouted Black Gram Gravy

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


  1. In a pressure cooker, cook black gram sprouts with enough salt and water.
  2. In a frying pan, put  one tsp oil.
  3. Add chopped onion and fry till it becomes soft.
  4. Add ginger garlic paste and fry till the raw smell disappears.
  5. Add chopped tomatoes and fry till it gets cooked.
  6. Add turmeric powder, chilli powder and daniya powder one by one and fry for a while.
  7. Add the cooked sprouts and salt (if needed) and boil till the masala gets completely mixed with dal.
  8. Heat ghee and add jeera and cinnamon.
  9. Let it splutter.
  10. Add the seasoning to the cooked sprout mixture and mix well.
  11. Garnish with coriander leaves and serve hot with rotis.