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Snacks and Tiffens for Diabetic

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Feb 13, 2008.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Let us see some healthy and tasty snacks for Diabetic. Even normal people can have it. They are reach in protine and almost mixture of natural veg. If anybody wants to avoic potato and carrot you can omite and add other veg. as per your doctor's advice.

    Enjoy reading and give me your comments.
     
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  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Ground nut and Green moong salad

    Ingredients:

    Fried ground nut 1/2 cup (crush it)
    Sprouted green moong dal 1 cup
    Onion 1 chop
    Tomato 1chop
    Green chilly 2 chop
    Grated ginger 1/2 sp
    Lemon juice 1 sp
    Salt

    Method:
    Just half cook moong dal or even you can use it as it is.
    In a big bowl put all the ingredients and mix well.
    Serve with coffee or tea.

    Note: You can use fresh ground in this. At that time you half cook ground nuts also.
    You can use fresh corn or baby corn in this. or
    You can use fresh channa which we used to get in a season in North India.:drool
     
    Last edited: May 13, 2008
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Whole Wheat and Oats Beal

    Ingredients:

    Whole wheat 1 cup (Fry till they become big in size)
    Fried Oats 1/2 cup
    Corn flakes 1 tab sp
    Onion 1 chopped
    Tomato 1 chopped
    Carrot 1 grated
    Cucumber 1 grated
    Potato 1 (cooked with salt and diced)
    Green chilly 2 chopped
    Coriander leaves 1 tab sp
    Lemon juice 1 tea sp
    Green chutney as per taste
    Salt as per taste

    Method:
    Mix all ingredients and serve immediately.

    Note: To make green chutney grind 1 green chilly with 1 tab sp of coriander leaves.
    And for sweet chutney grind 1 small piece of tamarind with a small piece of jaggery. Even in this you dont want to add jaggery add sweetner.
     
    Last edited: May 19, 2009
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Wheat Rava and Veg Cutlet

    Ingredients:

    Wheat rava 1 cup (fry well)
    Soya flour 1 cup
    Onion 1 big - chop finely
    Carrot 1 - grate it
    Potato 1 big - cook and smash it
    Bottle gourd / 'Surai kai' - grated 'surai kai' 1 cup
    Ginger garlic paste 1 tea sp
    Green chilly 3
    Salt
    Oil to shallow fry

    Method:

    Mix all ingredients in a big bowl by keeping 2 - 3 tbsp of soya flour.
    If you want add water or other wise make a thick dough out the ingredients.
    Make cutlets as per your wish and keep them in the fridge for a while.
    Let it set for some time.
    Make thick dough out of balance soya flour.
    Remove fcutlets rom the fridge and just dip them one by one into soya flour.
    Keep one by one on the hot tawa.
    Just put oil on each cutlet and turn them when they become gold in colour.
    Serve hot or cold with ketchup.
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Semolina Squares with Fried gram chutney

    Semolina Squares

    Ingredients:

    1 cup rava fried
    1 cup curds
    1/2 tsp. salt
    1/4 tsp. soda bicarb

    1 tbsp. oil
    3 green chillies- make paste


    For Seasoning:

    1 tbsp oil
    1 sp mustard seeds
    4-5 curry leaves
    Finely chopped coriander leaves for garnishing.

    Method:

    Put a deep pan with 3 inches water to heat.
    Place a stand which goes above water level.
    Place a shallow plate with vertical edges at least 1"high, on the stand, after greasing it.
    Mix rawa, salt, green chillies paste and curds in a bowl.
    Add 2 tbsp. water, beat well with a wooden spoon or spatula.
    Mix oil and soda, and mix into the batter, mixing very well till frothy.
    Pour the mixture into the prepared plate.
    Heat the pan, cover it with a fitting lid.
    Steam and allow to cook for 10-12 minutes.
    Remove plate.
    Cut into square shapes with a greased knife.
    Heat oil for seasoning.
    Add mustard seeds, let it splutter, add curry leaves.
    Spread the seasoning over the squares.
    Remove the squares from plate and arrange in serving dish.
    Garnish with coriander leaves.
    Serve with gram chutney.


    Fried Gram Chutney:

    For Chutney:

    Fried channa dal - 1 cup
    Greenchillies - 4-5
    onion 1 small or
    Garlic - 3-4 pods(optional)
    Tamarind - a small grape sized (optional)
    Salt - To taste

    For seasoning:

    Oil- 1tsp
    Mustard seeds - 1/4tsp
    Curry leaves - 5-6leaves
    Urad dal - 1/4tsp
    Asafetida - a pinch

    Method:

    Grind togther all the ingrediants for the chutney to a smooth paste along with salt.
    Do the tadaka and add it to the chutney.
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Channa Cucumber Salad

    Ingredients:
    Cooked channa dal 1/2 cup
    Cucumber chopped 1/2 cup
    Orange 1/2 cup (de seeded and cleaned)
    Onion 1 big chop well
    Tomato 1 chop well
    Green chilly 2 - 3 chop well or 1/2 sp black pepper powder
    Coriander leaves chop well
    Lemon Juice as per requirement
    Salt

    Method:

    Mix all the ingredients in a bowl and serve with coffe or tea.

    Note: You can use boiled potato or pomegranate also in this.
     
    Last edited: Feb 21, 2008
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Soya Dosa

    Ingredients:

    Rice flour/ wheat flour 3/4 cup
    Udad dal flour 1/4 cup
    Soya flour 1/4 cup
    Onion 1 big chop
    Green chilly 1 -2 or 1/2 sp black pepper and cumin powder
    Salt
    oil to make

    Method:

    Mix all ingredients except oil.
    Keep aside for 2 hours.
    Make dosa and serve hot with any chutney except coconut chutney.
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Wheat Rava Idly

    Ingredients:

    Fine wheat rava 2 cup
    Curd 1 cup
    Green chilly 2
    Ghee 2 sp
    Coriander leaves
    Curry leaves
    Mustard seeds 1/2 sp
    Salt

    Method:

    Dry fry wheat rava and keep aside.
    In the same pan pour ghee and put mustard seeds and chopped green chilies.
    Add curry and coriander leaves.
    Add fried wheat rava and fry well.
    Add salt and remove from the fire.
    Now put this in curd and mix well.
    Keep for 1/2 hour and make idlies as usual.

    Note: If you want you can add grated carrot, cucumber or any greens in the dough to make varities.
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Oats/Wheat Pongal - Diet pongal

    Ingredients:

    Oats/Wheat rava 1 cup
    Yellow moong dal 1/2 cup
    Black pepper powder 1 sp
    Cumin seeds 1 sp
    Curry leaves
    Ginger grated 1/2 sp
    Asafetida powder 1/4 sp
    Ghee 2 sp
    Salt

    Method:

    In a cooker vessel put oats or wheat rava and yellow moon dal togather.
    Cook as usual.
    Remove from the cooker and make seasoning with the balance ingredients.
    That is all your diet pongal is ready to serve.
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Sundal

    This is a good snack item which is having full Protine. You can make 'sundal' by using any one of the following dals or you can mix 2 or 3 at a time. Because we need varities always. :drool So try these varities in 'sundal'. Like dals we can change the masala also. I am giving some dal names and some masalas here.

    You can use Soya, White Channa dal, Black channa dal, yellow channa dal, Green moong dal, yellow moong dal, udad dal, thur dal, Rajma, 'Mochai' ,Peas, 'karamani', Horse gram dal etc.,

    Whenever you are going to use these dals, please soak them atleast 12 hours in good water. Preassure cook them by adding salt. Then make seasoning and eat.

    Add masala and mix well. Serve them.

    For masala:
    1. Just grind dhaniya, red chilly , green chilly and salt. Make seasoning with mustard seeds and cumin seeds. Add this and fry for a while. Add the cooked dal and mix well.

    2. Just make seasoning with red chilly and mustard seeds. Add cooked dal and mix well. Your sundal is ready.

    3. if you want to add onion, chopp well and add them after seasoing. Fry well and then add cooked dal. Same for ginger or garlic too.

    4. For all the sundals you can add grated carrots, mango, cucumber, radish, chow chow etc., as per your wish and taste.

    5. Tomato also you can add. You can add 'Tamarind Paste' and give 'katta' taste to sundal. Or use 'Aam chuur' or Lemon juice.

    6. Add asefetida powder to give a good smell.

    7. Add curry leaves,coriander leaves and pudina leaves to change the taste.

    Note: generally we add fresh coconut for sundals. But here we can not use them. So make seasoning with coconut oil and elders will love to eat sundal, :thumbsupwithout fresh coconut. This coconut oil give the same taste.
     
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