Raggi Mudde with Moog Sprout Saru Recipe(low gi index , diabetes safe )

Raggi Mudde with Moog Sprout Saru Recipe

Ingredients:

For Raggi Mudde:

1 cup ragi flour

2 cups water

Salt to taste

For Moog Sprout Saru:

1 cup moong sprouts

1 onion, chopped

1 tomato, chopped

2-3 garlic cloves, chopped

1 green chilli, chopped

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp coriander powder

1 tsp turmeric powder

1 tsp red chilli powder

Salt to taste

2 tbsp oil

2 cups water

Instructions:

To make the Raggi Mudde, mix the ragi flour, salt, and water in a bowl until it forms a thick paste.

Bring 2 cups of water to boil in a large pot.

Add the ragi paste to the boiling water and stir well.

Reduce the heat to low and let it simmer for 10-15 minutes until it forms a thick dough.

Remove the pot from heat and let the dough cool for a few minutes.

Using wet hands, shape the dough into small balls.

To make the Moog Sprout Saru, heat the oil in a pan over medium heat.

Add the mustard seeds and cumin seeds and let them splutter.

Add the chopped onion, garlic, and green chilli and sauté until the onion turns translucent.

Add the chopped tomato and sauté for a few minutes until it becomes soft.

Add the coriander powder, turmeric powder, red chilli powder, and salt to taste. Mix well.

Add the moong sprouts and 2 cups of water. Mix well.

Cover the pan and let it cook for 10-15 minutes on low heat.

Serve the Moog Sprout Saru with Raggi Mudde.

Enjoy this low-carb and diabetes-safe meal with your family and friends!

Bengali Mustard Prawns

 Bengali Mustard Prawns

Ingredients

500 g prawns, peeled and deveined

1/4 cup mustard oil

2 green chilies, chopped

1 tsp turmeric powder

1 tsp salt

4 tbsp mustard paste( 1/4 tsp mustard seeds , , coconut 1/4 cup , green chilli )

1 tsp sugar

2 tbsp lemon juice

1/4 cup water

2 tbsp coriander leaves, chopped

Instructions:

In a pan, heat the mustard oil over medium heat.

Add the chopped green chilies and cook for 30 seconds.

Add the prawns and cook for 2-3 minutes until they turn pink.

In a bowl, mix together the mustard paste in the blender 1/4 tsp mustard seeds , coconut 1/4 cup , green chilli

Add the mustard mixture to the pan with the prawns and stir to combine.

Cook for 5-7 minutes until the sauce has thickened and the prawns are fully cooked.

Lamb Kofta, moong dal , sauteed vegetable masala

Lamb Kofta, moong dal , sauteed vegetable masala

 Ingredients:

1 lb ground lamb
1/4 cup almond flour
1/4 cup chopped cilantro
2 green chilies, finely chopped
2 cloves garlic, minced
1/2 inch piece of ginger, grated
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/4 tsp garam masala
Salt to taste
2 tbsp oil, for cooking
Instructions:

In a large mixing bowl, combine the ground lamb, almond flour, chopped cilantro, green chilies, minced garlic, grated ginger, cumin powder, coriander powder, turmeric powder, garam masala, and salt. Mix everything together well.
Divide the mixture into small portions and shape them into oblong or round koftas.
Heat the oil in a large non-stick frying pan over medium-high heat. Add the koftas in batches and cook them for 8-10 minutes or until they are browned on all sides and cooked through.
Remove the koftas from the pan and drain them on paper towels.

Chickpea flour pasta , Indian style masala pasta , low carb diabetes safe meal

Chickpea flour pasta , Indian style masala pasta , low carb diabetes safe meal

Ingredients:

1 cup chickpea pasta

1 cup sliced mushrooms

1 medium tomato, diced

1 teaspoon black pepper

1 cup grated cheese

1 medium onion, chopped

1 tablespoon chilli powder, cummin,chilli flakes

Salt to taste

2 tablespoons olive oil

Instructions:

Cook the chickpea brillo pasta according to the package instructions.

In a pan, heat the olive oil over medium heat. Add the chopped onion and sauté until golden brown.

Add the sliced mushrooms to the pan and cook for 5 minutes.

Add the diced tomato and cook for another 2 minutes.

Sprinkle the chilli , cumin , chilli flakes and black pepper over the mushroom and tomato mixture. Stir well.

Add the cooked chickpea brillo pasta to the pan and mix well with the mushroom and tomato mixture.

Sprinkle the grated cheese over the pasta and cook until the cheese is melted and the pasta is heated through.

Serve hot and enjoy your low carb, diabetes-friendly Indian style masala pasta!

Salmon Mangaloreen Pulimunchi recipie

 Salmon Mangaloreen pulimunchi recipie

1 kg salmon, cut into slices
2 tbsp coconut oil
1 onion, finely chopped
2 tbsp ginger-garlic paste
3-4 green chillies, slit
1/2 tsp turmeric powder
1 tsp red chilli powder
2 tsp coriander powder
1/2 tsp cumin powder
1 tomato, chopped
1 tsp tamarind paste
1/2 cup coconut milk
Salt to taste
Coriander leaves for garnish
For the spice paste:

1 cup grated coconut
10-12 dried red chillies
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp mustard seeds
1 tsp fenugreek seeds
1/2 tsp peppercorns
1/2 tsp turmeric powder
1/2 cup water
Method:

To make the spice paste, grind all the ingredients together in a mixer or blender to a fine paste. Set aside.
Heat coconut oil in a pan and sauté the onions till they turn translucent.
Add the ginger-garlic paste and green chillies and fry for a minute.
Add the spice paste and fry for 2-3 minutes till the oil starts to separate.
Add the turmeric powder, red chilli powder, coriander powder, cumin powder and salt. Mix well.
Add the chopped tomato and cook for 2-3 minutes till it turns soft.
Add the tamarind paste and 1/2 cup water. Mix well.
Add the salmon slices to the pan and coat them with the spice mixture.
Add the coconut milk and bring the mixture to a boil.
Lower the heat and simmer for 10-12 minutes till the fish is cooked through and the gravy has thickened.
Garnish with coriander leaves

Tandoori chicken with goat cheese salad ( low carb, diabetes safe meals )

 Tandoori chicken with goat cheese salad ( low carb, diabetes safe meals )

Ingredients:

4 boneless chicken breasts
1 cup plain Greek yogurt
1 tbsp tandoori spice mix
1 tbsp paprika
1 tbsp cumin
1 tbsp coriander
1 tbsp turmeric
1 tbsp garlic powder
Salt and pepper
1 tbsp olive oil
4 cups mixed greens
1/2 cup crumbled goat cheese
1/4 cup chopped walnuts
1/4 cup dried cranberries
2 tbsp balsamic vinegar
2 tbsp olive oil
Instructions:

In a large bowl, mix together the yogurt, tandoori spice mix, paprika, cumin, coriander, turmeric, garlic powder, salt, and pepper.

Add the chicken to the bowl and coat with the marinade. Cover and refrigerate for at least 1 hour or up to overnight.

Preheat the oven to 400°F. Line a baking sheet with foil and lightly grease with olive oil.

Place the chicken on the baking sheet and bake for 20-25 minutes or until the chicken is cooked through.

In a large bowl, toss together the mixed greens, goat cheese, walnuts, and dried cranberries.

In a small bowl, whisk together the balsamic vinegar and olive oil.

Serve the Tandoori chicken over the salad and drizzle with the balsamic dressing.

Tamil Style Mixed Veggie Lentil Sambar

 Tamil Style Mixed Veggie Lentil Sambar

Mixed vegetables toor dal lentil sambar Tamil style

To make mixed vegetable sambar in Tamil style, you will need the following ingredients:

For the sambar:

1 cup toor dal (split pigeon peas)

2 cups mixed vegetables (such as eggplant, pumpkin, carrot, beans, drumsticks)

1 medium onion, chopped

2 medium tomatoes, chopped

1 teaspoon mustard seeds

1 teaspoon urad dal (split black lentils)

1 teaspoon cumin seeds

3 dried red chilies

10 curry leaves

2 tablespoons sambar powder

Salt, to taste

2 tablespoons oil

For the tempering:

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1 teaspoon urad dal (split black lentils)

1 dried red chili

10 curry leaves

1 tablespoon oil

Instructions:

Rinse the toor dal and pressure cook it with 2 cups of water for 3 to 4 whistles.

In a separate pan, heat oil and add the mustard seeds. When they start to crackle, add the urad dal, cumin seeds, dried red chilies, and curry leaves.

Add the chopped onion and sauté until it is translucent.

Add the chopped tomatoes and cook until they are soft and mushy.

Add the mixed vegetables and cook until they are partially soft.

Add the cooked toor dal and 2 cups of water. Mix well.

Add the sambar powder and salt, to taste. Mix well.

Let the sambar simmer for 10 minutes, or until the vegetables are fully cooked.

For the tempering, heat oil in a small pan and add the mustard seeds, cumin seeds, urad dal, dried red chili, and curry leaves. Let them crackle for a few seconds.

Pour the tempering over the sambar and mix well.

Serve hot with rice.

Enjoy your delicious mixed vegetable toor dal sambar in Tamil style!