Who doesn’t like gorging on the famous Bombay Toast from our streetside vendor? Though tasty and seemingly healthy, this snack may not be good for diabetics because of excess carbs. Here’s a special Open Toast recipe that’s low on carbs and high on fiber, approved by our inhouse dietician, Ms. Mokshika Gada.

INGREDIENTS

2tbsp thickly grated carrot and onion 2tbsp shredded cabbage and capsicum 2tbsp green chutney 2 pcs whole wheat bread slices salt to taste 1/2 tsp oil for greasing and cooking  

METHOD

1. Combine the chutney, cabbage, capsicum, onion, carrot and salt in a bowl, mix well and keep aside.
2. Place 2 bread slices on a flat surface and spread a portion of the chutney-vegetable topping evenly over the bread slices.
3. Heat and grease a non-stick tava (griddle) using ¼ tsp of oil and place each open toast with the mixture side facing downwards and cook, using ¼ tsp of oil, till it turns golden brown in colour from both the sides.
4. Cut each toast into 4 equal triangles and serve immediately.

 

Nutrient values 

Energy 150kcal; Protein 6.3gm; Carbohydrate 23gm; Fat 1.5gm

Dahi Vada as a snack is great for people who are on diabetes diet when given a healthy twist without compromising on the taste. We are here to help you enjoy just that with the Dahi Vada recipe approved by our inhouse dietician, Ms. Mokshika Gada.

INGREDIENTS

For Vadas 1 cup urad dal salt to taste ½ cup green moong dal 1 tsp oil for greasing To Be Mixed Together For The Salted Curds 2 ½ cups dahi salt to taste Other Ingredients 4 tsp jeera powder 4 tsp chilli powder

METHOD:

• Wash and soak the urad dal and moong dal overnight in enough water.
• Next day, drain and blend in a mixer to a smooth paste using water as required.
• Transfer into a deep bowl, cover with a lid and keep aside to ferment for 3 to 4 hours.
• Add salt and mix well.
• Grease the appe moulds with oil and pour batter into each mould.
• Cover with a lid and cook on a medium flame for 3 to 4 minutes or till they turn golden brown in colour.
• Turn each vada upside down using a fork and cook on the other side on a medium flame for another 2 to 3 more minutes or till they turn golden brown in colour.
• Soak the vadas in enough water in a deep bowl for 15 minutes. Thereafter, squeeze out all the water from each vada by pressing them in between your palms. Keep aside.
• Place vadas on

Let’s face it, we all love the street food chaat, come what may! Even if we are on a diet, we can’t resist the temptation of Chaat. It is tasty, appetizing and probably not all that unhealthy. We are here to help you find out a middle way out with a cheat chaat recipe approved by our inhouse dietician, Ms. Mokshika Gada.

Ingredients:

Paneer – 100 gm Boiled Chickpeas or Rajma – 50 gm Onions (cubes) – 1 Green chilies (slited) – 1 Jeera powder – 1 tsp Amchoor powder – 1 tsp Chaat masala – 1 tsp Salt – to taste. Tomato (cubes) – 2 Coriander leaves (chopped) – 1tsp Lemon juice – 1tsp  

Method:

1. Take a big bowl, add boiled chickpeas or rajma, paneer.
2. Add slit green chilies, onions, bell pepper, tomato mix it well and toss them.
3. At last, add chopped mint, chopped coriander leaves, lemon juice, jeera powder, amchoor powder, chaat masala and salt to taste.
4. Serve this delicious binge recipe.

 

Nutritional Information (per serving):

Energy: 160kcal; Protein: 10g; Carbohydrate: 20gm; Fat: 4gm

Valentine’s Day is just around the corner and some of you maybe planning a nice time with your partner on that day. As a diabetic, you may be a little worried as to how to indulge in a great meal while keeping your diet in check. So for all of you out there, we are sharing Valentine’s Special Binge recipes approved by our inhouse dietician, Ms. Mokshika Gada.

Valentino Mojito

Ingredients:

2 cups roughly chopped and deseeded watermelon 1 cup roughly chopped melon 1 cup chilled readymade pineapple juice 1/2 tsp black salt (sanchal) 16 large fresh mint leaves 2 fresh limes, washed and cut into small chunks 4 tsp granulated artificial sweetener (add more if desired)

Method:

1. Combine all the ingredients in a mixer and blend till smooth.
2. Stir lime juice, mint leaves, and sweetener together in a pitcher; gently crush and bruise mint leaves with a wooden spoon.
3. Pour equal quantity of the juice into 4 individual glasses.
4. Serve immediately.

Nutrient values per glass

Energy: 120kcal; Protein 0gm: Carbohydrate 20gm; Fats: 0gm

Note:

• It is highly recommended that this recipe be relished by diabetics only occasionally. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.
• Enjoy this 1 glass as a pre workout drink.

 

Red Sauce Pasta

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Posted in Diabetes Recipes | Tags: diabetes care, diabetes diet, diabetes recipes, valentine's day, valentine's day food

Having Diabetes doesn’t mean that you need to stop eating tasty things, it just means using the right ingredients to make tasty things. Continuing from last week, we are sharing with you Binge recipes approved by our inhouse dietician, Ms. Mokshika Gada. Today, she shares with us the recipe of Pizza Dosa.

Ingredients

1 cup urad dal (split black lentils) 2 tsp fenugreek (methi) seeds 1 cup jowar (white millet) flour ½ cup rava salt to taste FOR PIZZA TOPPING: 1 tsp butter ½ cup onion, chopped ½ cup capsicum, chopped ½ cup carrots, chopped ¼ tsp mixed herbs ¼ tsp chilli flakes ½ cup low fat paneer, grated  

Method 

1. Combine the urad dal and fenugreek seeds in a deep bowl and soak it for 2 hours in enough water.
2. Drain well and blend in a mixer till smooth using approx water.
3. Transfer the mixture into a deep bowl, add the jowar flour, whole wheat flour, salt and approx. 2 cups of water and mix very well using a whisk. Cover with a lid and keep aside to ferment overnight.Next day, mix very well again.
4. Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
5. Spread a ladleful of dosa batter slightly thick on hot tawa.
6. Top with 1 tsp butter. Spread gently.

Having Diabetes doesn’t mean that you need to stop eating tasty things, it just means using the right ingredients to make tasty things. Starting today, we’ll be sharing with you Binge recipes approved by our inhouse dietician, Ms. Mokshika Gada. Today, she shares with us the recipe of Nachni Crackers with Dip.

INGREDIENTS:

For The Nachni Crackers 1/4 cup nachni flour 1/4 cup whole wheat flour 2tsp sesame seeds (till) 1 tsp oil ½ tsp green chilli and garlic paste Salt to taste To Be Mixed Into a Dip 1/4 cup grated cucumber, capsicum, onions 1/2 cup curd, whisked 1 tbsp finely chopped pudina leaves 1 tbsp finely coriander leaves 1/8 tsp jeera powder 1tsp flax seeds (alsi) Salt to taste  

METHOD:

For the Nachni crackers

1. Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water.