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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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    Ragi Vegetable Adai

    Ingredients:

    Ragi flour 1 cup
    Mixed veg. 1 cup ( bell pepper, onion, beans, cabbage, cauliflower, spring onion etc.,)
    Coriander leaves or pudina leaves
    green chillies 2 - 3 chop
    oil to make adai.
    Salt

    Method:

    Mix all the ingredients by adding little water.
    Make it like a thick chappati dough.
    Keep it as it is for 1/2 an hour.
    Make small balls and press them and make like small 'adai'
    You can make these 'adai' on a plastic sheet by pressing them.
    If you want you can apply oil on them.
    Then put this 'adai' on hot tawa and turn.
    Just put a drop of oil and remove from the tawa after done.
    Serve with pudina or coriander chutney.

    Note: If you are going to make this for children you can change the flour. You can use rice flour for them. Or otherwise you can use 'bajera flour'/ millet flour instead of ragi flour.
    You can add drumstick leaves or onion alone in this adai. If you add only drumstick leaves it will be so tasty.:drool
     
    Last edited: Feb 21, 2008
  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Millet Idly / Kambu Idly

    Ingredients:

    Millet/ Kambu/ bajra - 1 cup
    Rice 1/2 cup
    Full Udad dal 1/4 cup
    Salt

    Method:

    Soak Millet and rice togather and Udad dal in another vessel for about 8 hours.
    Grind them seperately and add in a big vessel.
    Add Salt and mix well.
    You can make idly immediately or you can make idly the next day.
    Serve with onion chutney.
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Sago Uppma

    Ingrtedients:

    Sago 1 cup
    Red chilly 2
    udad dal 1/2 sp
    Channa dal 1/2 sp
    Mustard seeds 1/2 sp
    Coconut oil 2 sp
    Curry leaves
    Coriander leaves
    Salt

    Method:

    Wash clean and soak Sago for 2 hours.
    In a pan make seasoning with coconut oil and put squeezed sago.
    Mix well.
    Add salt and remove from the fire.
    Your 'Sago Uppma' is ready to serve.

    Note: Instead of red chilly you can use green chilly. If you want you can add crushed ground nuts in the uppma.
     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Ragi Noodles

    Ingredients:

    Ragi noodles 1 cup
    Mixed veg. 1 cup bell prpper, beans, onion, spring onion, cabbageetc.,
    Green chilly 2 chop
    Or black pepper 1/2 sp
    ginger garlic paste 1/2 sp
    garam masala 1/4 sp
    Salt
    Oil 1 sp

    Method:
    Just add 2 sp of salt water with ragi noodles and cook in steam.
    Keep aside.
    In a pan pour oil and add ginger garlic paste and green chilly.
    Add vegetable and salt.
    Mix well and allow it to cook.
    Add cooked noodles and mix well.
    Remove from the fire and serve.
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Wheat Bread Uppma

    Ingredients:

    Wheat Bread 4 slices
    Onion 1 big chop
    Red chilly 2
    mustard seeds 1/4 sp
    Udad dal 1/4 sp
    curry leaves
    Salt
    Oil

    Method:

    Put bread in a mixer grinder.
    Just run it for 1/2 min.
    Remove from that.
    In a pan, make seasoning with the ingredients.
    Put onion and fry for a min.
    Put the 'bread powder' mix well and serve.
    Very easy and stmoach filling snack.
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Wheat Bread Uppma 2

    Ingredients:

    Wheat Bread 8 slices (you can use dried one)
    Onion 1 big chop
    Tomato 1 chop
    Garam masala powder 1/4 sp
    Green chilly 2
    mustard seeds 1/4 sp
    Udad dal 1/4 sp
    Cumin seeds 1/4 sp
    curry leaves
    coriander leaves
    ginger grated 1/2 sp optional
    garlic 2 optional
    Salt
    ghee 2 sp

    Method:

    Cut bread into small pieces.
    Just fry in a pan with 1 sp ghee.
    Keep aside.
    In a pan, make seasoning with the ingredients.
    Put onion and fry for a min; and then tomato.
    Add ginger, curry leaves, coriander leaves, green chily, garam masala and salt.
    If you want you can add garlic also.
    Allow it cook for a while.
    Very easy and stmoach filling snack.
    Now add the fried bread pieces and just mix well and remove from the fire.
    :drool
     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Methi dal

    Ingredients:

    Methi leaves fresh means 2 cups dried means 1 cup
    Yellow moong dal 1/2 cup
    Kuttu podi - kuttu powder 2 sp
    Asafetida 1/2 sp
    salt
    oil
    Mustard seeds 1/2
    Udad dal !/2 sp

    Method:
    Cook dal and methi leaves in a cooker.
    Make seasoning with mustard seeds and udad dal.
    Add cooked dal, kuttu podi, asafetida and salt.
    Mix well and remove from the fire.
    Serve with roti or rice.

    Note: Methi leaves are a big boon for diabetic. So have daily or weekly 3 times.
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Ragi dosa

    Ingredients:

    2 cup ragi flour
    1 cup wheat flour
    1 cup corn flour
    salt to taste
    greenchilles paste or chopped green chilies or shedder red chilly
    finely chopped onions
    1 tsp jeera
    coriander leaves
    oil to make dosa

    Method:

    Mix all the ingredients with water to form the dosa batter.
    Just keep it aside for 10-15minutes.
    Heat the non-stick pan and make dosa.
    Serve hot with any chutney other than coconut chutney.
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Green Moong Dal Idly

    Ingredients:

    Green Moong dal 1 cup
    Fresh coconut 1 tab sp (optional)
    Green chilly 5 - 6
    Asafetida 1 pinch
    Curd 1/2 cup (sour curd also ok)
    Baking soda a pinch
    Salt

    Method:

    Soak dhal for 2 hours.
    Grind dal with out adding much water.
    Now grind coconut, green chilly into a smooth paste.
    Mix both the ground paste together with sour curd.
    Mix baking soad and salt with the dough.
    Keep the dough for an hour.
    Mix well and steam idlis in usual way.
    These idlis are rich in protein.
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Maize flour Chappati (Makki)

    Ingredients:

    Maize flour 2cups
    Wheat flour 1/2 cup
    Oil
    Salt.

    Method:
    Mix all the ingredients and make like 'soft chappati' dough.
    Keep aside for 2 hours.
    Then make chappati as usual.
    Serve hot with salad.
     

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