The constant dilemma of what to eat to avoid Diabetes, rules everyone’s day-to-day life
Diabetes is becoming more widespread in India – by the day. With major changes in lifestyles and living patterns, eating habits and lack of workouts – Diabetes has become a real menace to peoples’ health. The constant dilemma of what to eat to avoid Diabetes, rules everyone’s day-to-day life.
The most common types of Diabetes are the Type 1 and Type 2 Diabetes. Type 1 Diabetes is believed to be an auto-immune condition where the immune system wipes out the beta cells in the pancreas that help to produce insulin. Type 2 Diabetes refers to insulin resistance. This is when the body is unable to use insulin efficiently.
We have some of the choicest Indian recipes in our kitty that you will want to try out to keep away from Diabetes or make it for someone who is either borderline Diabetic or has the condition of Diabetes.
Let’s start!
1. RAGI DOSA AND TURMERIC ROOT CHUTNEY
Ragi Dosa with Turmeric Chutney is a must-eat
Ingredients Ragi Dosa: Ragi flour, rava, curd, salt, Figaro Pure Olive Oil, green chilies, cumin powder, ginger
Ingredients for Turmeric Root Chutney: Turmeric root, Fresh coconut pulp, red chilies, Figaro Pure Olive Oil, dried red chili, mustard seeds, curry leaves
To begin with, in a large mixing bowl, take 1 cup ragi flour and 1 cup rava. To this mix, add ½ cup curd, 1 inch ginger, 1 green chili, 1 onion, 1 teaspoon cumin and 1 teaspoon salt.
Add a 1 cup of water to this and mix well to form a batter with flowing consistency. Rest this batter for 15-20 minutes.
It’s now time to put the ragi dosa batter over a hot tawa with Figaro Pure Olive Oil. sprinkle ½ or 1 teaspoon of olive oil from the top. Once the dosa roasts to golden brown, flip over and cook.
Once the ragi dosa is all ready, it’s time to prepare the turmeric root chutney. In a bowl – take ½ an inch of ginger, 1 ½ inch of turmeric root, ½ a coconut, 1 green chili and one onion.
Put all these ingredients in the blender and add ½ a cup of water and blend away into a paste!
The final step is to warm a pan with Figaro Pure Olive Oil and splash some mustard seeds, curry leaves and dried red chili in the pan. Once warm – put the waste from the blender and let it cook for 15 minutes.
Now you’re all-ready… just plate up with your scrumptious and guilt-free ragi dosa with turmeric root chutney.
2. MOONG DAL CHEELA WITH BHUNA JEERA RAITA
Live the fit life with Moong Dal Cheelas and Bhuna Jeera Raita
Ingredients for Moong Dal Cheela: moong dal, ½ green chili, salt, Figaro Pure Olive Oil, cumin powder, ½ ginger paste
Ingredients for Bhuna Jeera Raita: home-made curd made from toned milk, salt, jeera, coriander leaves
Once you prepare this, you’ll know there is no better breakfast or lunch option than a moong dal cheela!
The ingredients needed for healthy moong dal cheela are a bowl of moong dal, ½ tablespoon of crushed to paste green chilli, 2 pinches of salt, 3/4 tablespoon of cumin powder and ½ tablespoon of ginger paste.
Soak the moong dal overnight. Once soaked properly, drain the dal and grind it in a blender until a thick consistent paste is churned out. Make sure the paste is not lumpy.
To this moong dal paste, add all the ingredients and mix well. The next step is to heat the Figaro Pure Olive Oil in the pan and spread the mixture evenly on the surface of the pan.
Once your cheela is forming – make sure both sides are brown and crispy.
A must-have with moong dal cheela is ‘Bhuna Jeera Raita’… and, it’s simple! Take a tablespoon of jeera and on a clean pan – roast it. Take a bowl of home-made curd made from toned milk and stir it with water to make it of a runny consistency. To the curd – add a pinch of salt and the roasted jeera and top it with coriander leaves! Ta-da… you’re ready to jump in.
3. TOMATO FISH CURRY WITH STEAMED BROWN RICE WITH WALNUT GARNISHING
Crazy about seafood? Try the delicious Tomato Fish Curry
Ingredients for tomato chili fish curry: Pomfret fish (500 grams), tomatoes, ginger and garlic paste, Figaro Pure Olive Oil, salt, water, lemon
Ingredients for steamed brown rice: Brown rice, walnuts
To make a spicy and mouth-watering chili fish curry get together all the essentials – 500 gm Pomfret fish fillets, 2 tablespoons of lemon juice, 1 teaspoon of salt, 1 teaspoon of ginger paste, 1 teaspoon of garlic paste, 1 tablespoon of Figaro Pure Olive Oil, 4 chopped green chilies, 1 cup of tomato puree
To kick-off the healthy dish, mix together the garlic paste lemon juice, salt, and ginger. Marinate the fish with this paste from the inside and outside. Leave the fish in the fridge for marination.
Heat the Figaro Pure Olive Oil and add green chilies to it. Add the tomato puree to the pan.
Mix together the tomato puree and put the marinated fish pieces in the pan. Let it cook on low sim. Add some water and a pinch of salt to the curry and your tomato fish curry is ready to gorge on!
With the delicious fish curry… how can one miss out on rice? Take walnuts and chop them finely. A bowl of steamed rice with the garnish of these walnuts will make your dinner memorable.
4. EGGPLANT FRY WITH QUINOA SALAD
Healthy Eggplant Fry with a scrumptious Quinoa Salad
Ingredients for the dish: Eggplant, salt, turmeric, Figaro Pure Olive Oil, quinoa, cucumber, onions, tomatoes, lemon, Figaro Extra Virgin Olive Oil and flax seeds
If you’re craving for a light dinner, this one’s the perfect dish for you. Not only is it great for keeping healthy and keeping Diabetes a mile away but also best in taste and keep the weight intact.
Cutting the eggplant into small shapes is the first step and marinating it with some Figaro Pure Olive Oil, salt and turmeric would be the second step.
Get a pan to heat and warm Figaro’s Pure Olive Oil l on it. Once a little warm – place the eggplant pieces on the pan and let it shallow fry.
While the eggplant pieces continue to fry, get a bowl of quinoa ready and chop up one cucumber, one onion and one tomato into tiny pieces. Mix it all together with Figaro Extra Virgin Olive Oil and top it up with some lemon juice and add ½ a teaspoon of salt to it.
Finally, the quinoa salad gets some flaxseeds on it as a garnish for the extra flavor and richness to it!
Plate up by putting the eggplant fry’s at the sides and in the middle lay out the quinoa salad!
5. TANGY INDIAN CAULIFLOWER AND CHICK PEA SALAD
Fall in love with tanginess with this delectable Cauliflower & Chickpea Salad
Ingredients: Cauliflower, onion, chickpeas, garam masala, turmeric, salt, pepper, Figaro Pure Olive Oil, Figaro Extra Virgin Olive Oil, lemon, baby spinach, coriander
1 head cauliflower cut in small pieces, 1 onion (medium, chopped), 540 milliliters chickpeas which should be drained and rinsed, ¼ cup olive oil, 2 tablespoons Garam Masala, 1 teaspoon turmeric, 1 teaspoon salt, ½ teaspoon pepper, 4 teaspoons lemon juice, 2 cups baby spinach , 3 tablespoons fresh coriander
Just as tasty as this Indian salad sounds… wait till you actually eat it!
The first step to making this salad is warming a pan with olive oil – let the oil heat a little. Pour the cauliflower pieces, baby spinach and chickpeas in the pan. Stir it with salt, turmeric powder and garam masala. Once the cauliflower, baby spinach and chickpeas are cooked, remove it from the pan and let it cool. Once it cools down – pour the cauliflower, chickpeas and baby spinach in a glass bowl and mix well. Add lemon juice to it for that extra tangy taste which will open up your taste buds. For more flavour, add 1 teaspoon more of Figaro Extra Virgin Olive Oil to the salad and garnish it beautifully with some fresh coriander leaves.
Are you now ready to devour the palatable dishes? #No2Diabetes
