Green gram
Mung beans provide an excellent source of dietary fiber and incredible protein. One cup of mung beans provides about 15 grams of fiber, which is more than half the recommended daily allowance. They are also a good source of folic acid, manganese, vitamin B1, phosphorus, iron, copper, potassium, and zinc. They also provide good amounts of vitamins b2 b3 b5 b6 and selenium, they are considered one of the best plant sources of protein because they are full of essential amino acids so this really says a lot in favor of mung beans in terms of health. Benefits. health, they are full of antioxidants. These things are known to help neutralize free radicals in the body. They are also good for diabetes. They can regulate body temperature. They also regulate the level of sugar in the blood.
Green gram dosa
ingredients
1 cup moong dal
water as needed (for soaking)
1 tablespoon of rice
salt to taste
optional ingredients:
3 teaspoons of oil (for grilled dosa)
half an onion (finely chopped)
1 inch ginger (finely chopped
8 mint leaves
Methods
Soak a bowl of moong dal and rice for at least 8 hours.
Then filter the water and mix until a homogeneous mass is obtained. add water if necessary. Transfer to a large bowl, add rice flour to crisp up, and add salt to taste.
Mix the dough well and get the consistency of dosa masa. add water if necessary and ladle a ladle of the batter onto a hot griddle.
spread it in a circular motion thin circle and also spread some finely chopped onion, jeera, ginger-chili and oil press gently so that the onions stick to the dosa. if the dosa is not cooked from the top, flip it over and cook it on both sides. Now score the triangle on the dosa to fold into a triangle shape. slowly remove the dosa from the ends.
and fold into a triangle or shape of your choice.
Finally, serve green gram dosa with coconut chutney.
Thinai pongal
Thinai is an excellent source of antioxidants. Rich in vitamin B12, these tiny seeds can provide you with a daily dose of abundant protein, good fats, complex carbohydrates, and incredible dietary fiber content. In addition to large amounts of lysine, thiamine, iron, and niacin, it also offers large amounts of calcium. This millet, which has complex carbohydrates, can regulate blood glucose level and also reduce constipation.
ingredients
1 cup of thinai
1/2 cup moong dal
3 cups of water
5 whole cashews
1 teaspoon butter
salt to taste
1 teaspoon of oil
1/2 teaspoon whole or crushed pepper
1/2 teaspoon of whole or crushed jeera
some curry leaves
1 green chillies
1/2 teaspoon finely chopped ginger
1/8 teaspoon
Method
Add water and pressure cook for 3-4 hisses over medium heat. To turn off. Once the pressure is released, mash the rice well and salt and pepper with a ladle. It will look like porridge. Now get ready to heat the oil in a skillet, add the items listed under "warm" and let it sizzle. Add the tempered elements to the pongal, add the required salt and mix well. Fry the cashews in ghee until golden.
Add fried cashews to the pongal. Give a quick mix
Serve the millet Pongal hot with a drizzle of ghee on top along with the chutney and sambar.
Semba broken wheat porridge
A bowl of wheat samba porridge with tempting mixed vegetables like carrots, beans, spring onion and capsicum lentils adds to your daily protein intake. Contains essential vitamins and minerals that replace nutrients in your body. A bowl of wheat samba porridge contains 3.5 g of fiber and multiple carbohydrates and good antioxidants. It can reduce bone damage and also helps reduce constipation.
Samba broken wheat with veg porridge
Cracked wheat - 1 cup
carrot- 20gm
pepper -20g
beans -15gm
spring onion -15 g
Water - 1/4 cup + 3/4 cup
A pinch salt
methods
Take a cup of cracked wheat in a pressure cooker along with 20g of peeled and finely chopped carrots and 20g of bell pepper, 15g of beans, also add 3/4 cup of water and close the pressure cooker lid. . Pressure cA pinch salt for three hisses and open the cooker once the pressure is released.serve with chopped spring onion
Chickpeas salad
Chickpeas are a rich source of vitamins, micro and macro minerals and fiber, chickpeas can provide many health benefits such as helping to control hormone balance, improving acid base balance, aiding digestion and reducing weight control. . In addition, this legume, rich in biological proteins and with excellent regenerative cell damage, is also one of the best exchange foods for diabetic patients.
ingredient
1 cup of soaked chana dal
30g cucumber, peeled and diced
1 small onion finely chopped
¾ cup finely chopped red bell pepper
¾ cup finely chopped green bell pepper
3 tablespoons chopped green onions
2 tablespoons of mint leaves chopped to decorate
2 tablespoons lemon juice
A pinch of salt
methods
Wash and soak the chickpeas overnight. Cook the chickpeas well under pressure and set aside. In a bowl, take boiled chana (chickpeas). Add chopped onion, cucumber, green bell pepper, also add red bell pepper and lemon juice. Sprinkle black pepper and salt. Mix well. Garnish with freshly chopped cilantro leaves.
Paneer salad
Paneer is an excellent source of dietary protein, which is essential for building muscle, regenerating cells and slowing digestion, which means its regulated blood sugar level makes it one of the best choices for diabetics.
Paneer produces carbohydrates more slowly and takes longer to digest. In addition, it will not cause an increase in sugar levels. Therefore, it can be considered suitable for diabetics.
ingredient
150 g cubed bread
1 grated carrot
1 chopped onion
2 pinches of salt
1 handful of mint leaves
20 chopped cucumber
20 g chopped tomato
1 handful of chopped coriander leaves
1/2 teaspoon black pepper
methods
first all the chopped vegetables, lastly take a large bowl and add the crumbled paneer, mint cucumber, carrot, tomato and onion. After chopping all the vegetables, dice the coriander leaves.Sprinkle salt and black pepper over the salad
Red rice flakes
Red rice flakes are a good choice for diabetics. Being rich in dietary fiber, red rice flakes promote a slow and steady release of sugar into the bloodstream,
ingredients
1 chopped onion
1/2 cup of chopped bell pepper
1/2 tomato (chopped)
1 cup red rice flakes
carrot 15g
1 teaspoon of oil
methods
Take a cup of red flakes and put them in boiling water for a few minutes until soft. Drain and rinse with cold water. In a pan, spray a little oil and sauté the peppers, onions, carrots, tomatoes. Add salt and pepper to taste. Add the red rice flakes and mix on low heat. Squeeze a lemon and serve hot.
No comments:
Post a Comment