Not all carbohydrate foods are created equal. In fact, they behave quite differently in one’s body. The glycaemic index or GI describes this difference by ranking carbohydrates according to their effect on the blood glucose levels. Choosing low GI carbohydrates – the ones that produce only small fluctuations in one’s blood glucose and insulin levels is the secret to losing weight and long term health.
MOONG DAL TIKKI
- ½ cup Yellow moong dal
- 2 to 3 tbsps Onions, finely chopped
- 2 tbsps Curds
- 2 tsps Chilli powder
- 2 tsps Chaat masala
- ¼ tsp Garam masala powder
- ½ tsp Pomegranate seed powder
- 1 tsp Ginger garlic paste
- 2 to 4 Green chillies, finely chopped
- 2 tbsps Coriander leaves, finely chopped
- Few tbsps Crushed cornflakes or breadcrumbs to coat
- Salt to taste
- Clean, wash and boil the moong dal in one up of water till the dal softens and all the water evaporates.
- Blend the dal in a mixer to a coarse paste. Remove the coarse paste into a bowl.
- Add all the remaining ingredients and mix well.
- Divide the mixture into tikki shapes and coat each tikki with cornflakes or breadcrumbs.
- Heat a nonstick tawa or griddle with few teaspoons of oil.
- Fry the tikkis till golden brown on both sides.
- Serve hot with imli (tamrind) chutney or ketchup.
SIZZLING MUSHROOMS IN SALSA
- 1 cup Mushrooms, cut into quarters
- 2 tbsps Tomato puree
- ¼ tsp Jeera powder (cumin)
- Pinch Ajwain powder
- ½ tsp Black pepper powder
- 2 large cloves Garlic, finely chopped
- 1 green chilli Finely chopped
- ¼ cup Finely chopped spring onions white
- ¼ cup Finely chopped spring onion greens
- ¼ cup Finely chopped capsicum
- ½ cup Finely chopped tomatoes
- 2 tbsps Oil
- Salt to taste
Sour cream made out of hung curd and mixed with little cheese, salt and pepper.
- Heat oil in a pan and add some garlic, green chillies, white spring onions and capsicum. Sauté well on medium flame for about 5 minutes.
- Add tomatoes and sauté further for a few minutes.
- To the salsa, add a little tomato puree, mushrooms, salt, black pepper, ajwain and cumin.
- Cook the mushrooms till soft.
- Add the green spring onions and mix well.
- Now take the mushroom mixture on a hot sizzler plate and serve immediately with sour cream and ketchup.
COTTAGE CHEESE AND SPINACH BALLS
- 50 to 80 g Spinach, washed, blanched in hot water (squeeze out excess water and finely chop, keep aside till further use)
- 200 g Cottage cheese (paneer)
- 1 tsp Garlic, crushed
- ½ tsp Ginger, crushed
- 2 to 3 Green chillies, finely chopped
- ½ tsp Chaat masala
- 3 tbsps Oil
- One medium size onion
- Salt and pepper to taste
- One cube grated cheese for stuffing
- Heat a pan and add some oil.
- Add chopped onions, crushed garlic, ginger and the finely chopped chillies.
- Add the blanched chopped spinach and sauté well.
- Remove from fire.
- Cool this mixture and add the grated paneer or cottage cheese. Add some salt and pepper for taste along with some chaat masala.
- Make small balls out of this mixture and stuff with cheese.
- Refrigerate for 10 minutes.
- Steam the balls for about 10 minutes, till done.
- Serve with chutney or cheese dip or salsa.
Our expert dieticians at Apollo Hospitals can suggest more such customised recipes and diet charts. Consult and be benefited.