Multi Grain Paratha with Spinach and Yellow Moong Dal ~ Diabetes Diet Food!

This posted waited pretty long to get finally published! I was procrastinating every time I think this should be next. Well here I am finally with this wonderful paratha that Athamma made for herself. It is very healthy as the parathas are made with Multi grain flour.

The flour has Ragi, Wheat, Soya, Bajra etc. And with added effect of spinach and Yellow moong dal. This new Multi grain flour is our new discovery and I mostly make this for Athamma as she prefers this. Even when we grind the wheat flour at home, we add some soya, bajra to make it more fibrous and healthy.

Multi Grain Paratha with Spinach and yellow moong dal for a healthy and light dinner!

Ingredients Needed

Multi grain flour - 1 cup
Spinach - handful
Yellow Moong dal - 3 tsp
Salt to taste
Green Chilis - 1 medium
Oil for frying.


Method to prepare:

Wash and finely chop the spinach. soak the yellow moong dal for 10 - 15 mins.

In a bowl, take the flour along with salt. Squeeze out the water from spinach and yellow moong dal. Add to the flour. Mix well.

Slowly add enough water to made a soft dough. Divide into balls. Roll out as paratha and cook on a hot tawa on both sides.


===================================================================
Earlier on Diabetes:

General Notes on Diabetes
Introduction to Diabetes ~ What Is Diabetes?
Why Early Diagnosis Is Important?
Diagnosing Diabetes ~ Different Types Of Diabetes
Dietary aspects in the management of diabetes

Diabetes Diet:

Appey or Paniyaram with Jowar Four
Healthly Snack with Chickpea Salad
Gooseberry Rice
Guava ~ the Wonder Fruit
=================================================================

Kara Sev - Indian Cooking Challenge for June ~ Step By Step Recipe!

For Indian Cooking Challenge this month it was yet another savory called the Kara Sev. One can't resist the temptation this yields to one. We never used to buy savories from shop but this was one such traditional Indian Savory that we end up buying from Shop. I have seen Amma making this couple of times. And I am sharing two of her versions that she shared. Its been a while since she made these but remembers that it came out really well.

For the lack of the ladle that is used for making this, prevented her from making this again. But Lataji who tried this recipe said she didn't really find the need to have that special ladle to press this down. Using the murukku achchu she was able to get the effect.

We also didn't have the Kara Sev ladle, so made it with the regular press that had a wider hole. The result was very tasty one but I felt it wasn't as soft as what we get at shops. The difference between Murukus and Kara Sev is that the latter is not as crispy as the former.

Kara Sev - Indian Cooking Challenge for June

In a bowl, sieve the flours together.

one after the other.

Get the masala all ready in place.

Add one by one to the bowl with flour.

Ghee goes next.

Followed by garlic water.

Mix everything together like this

You should get a crumble like this.

Finally gather together like this.

After this it is same as regular muruku. I will post on detail with the actual sev ladle and post pictures on that.

Kara Sev Recipe 1

Ingredients needed:

Gram Flour (Besan)-  2 1/2 cups
Rice flour - 1 cup
Chilli powder - 1/4 tsp
Black pepper coarsely powdered - 1 tsp
Ghee -  2 1/2 tsp
Cooking soda pinch (optional)
Salt to taste.
Crushed garlic (optional) 2 pods
Oil to deep fry.

Method:

1. Sieve both Gram flour and Rice flour together in a bowl and make a pit.
2. Add chilli powder, Pepper powder, Salt, Crushed garlic, Ghee, Cooking soda.
3. Mix thoroughly with hands. It should look like bread crumbs. Divide the dough into 4 portions.
4. Take One portion of this mixture, sprinkle water, knead like Puri dough.
5. Heat oil in a kadai, Use a ladle with lot of holes (Kara Sevai ladle) or Sev maker. Put some dough on that and rub directly into oil.
6. It will be like split string. Deep fry in oil , drain excess oil.
7. After cooling this off, Store this in an airtight container.

Kara Sev Recipe 2

Besan - 2 ½ cups
Rice flour - 1 cup
Ghee - 1 tbsp
Soda - 2 pinches
Salt
Oil - to deep fry

Grind fine with water:
Red chillies - 6
Pepper - 1 tsp
Garlic - 7, 8 flakes ( optional)

Method to prepare:

1. Sieve both flours together.
2. In a big plate cream ghee & soda very well till the paste looks white.
3. To this add flours & salt.
4. Strain the chilli paste & add, mixing everything well.
5. Add enough water to get a soft yet stiff dough.
6. Heat oil & keep the ‘karasev jalli karandi” ( a special holed ladle used for this) above the oil.
7. Rub the dough on it so that long strands will fall into the oil.
8. Fry well & remove to a kitchen tissue.
9. Wash the “ jalli karandi” ( ladle) with water every time after use, so that the rubbing will be easy.

Notes to read:

• By dividing the dough into smaller portions before pressing down, will keep the dough fresh and also it consumes less oil while frying.
• The dough has to be really stiff, if it little runny, add more desan to get the right consistency.
• If you are using the kara sev ladle, rub it down directly on the oil.
  If you  are not comfortable pressing directly in the oil, you may press on a slightly oiled sheet or plate and transfer the bits into the oil.
  If you do not own a murukku press, try to roll thin cylindrical shapes using fingers, just about 2" long and deep fry.
• Please ensure you are very careful while pressing down on the oil, it will be very hot, this is really not safe to have kids around.
• This normally stays crispy for a month when stored in an air tight container.  

To all my ICC members, please link your Kara Sev post to Mr. Linky.

Pappu Annam | Dal Rice for Kids | Kid's Lunch Box

For growing kids, lentil provides the much needed protein energy. Pappu Annam or Rice mashed with cooked dal and ghee is the most common food fed to toddlers. With Konda having a great fondness towards Curd Rice, I managed her three years with that during our trips. Then her lunch used to be this Dal Rice.

Dal Rice and Curd are those very important dishes that you can relay on when traveling with small kids. After Peddu and Chinnu started school, I found this Dal rice to be a boon. I make it everyday for them. Sometimes with Potatoes and other vegetables mashed in it.

Cook rice as you normally do.

Then having the cooked dal ready will be a great help. Make the Rasam and have it ready. Since Rasam takes about 5 minutes to get done, soak and cook the rice first.

Since I used the same vessel as for making the rasam, the vessels are very much strained. I wanted it to be as natural as it was.

To make this Dal Rice, you need to have a strainer on hand.

Have the Rasam ready

In the pan, add 2 tsp ghee and the cooked dal

Saute well and add little water to dissolve the dal. Cook for 2 minutes.

In a bowl, scoop out the amount of rice you want to pack. I normally have the same vessel and use the same ladle for measurement.

The dal is all ready to be mixed in rice.

Transfer the cooked dal to the rice

Using the back of the ladle, mash the rice really well.

Next use a strainer and pour the Rasam through it as to sieve all the spices, tomatoes etc. You will use just the water.

Now again mix well.

Pour as much rasam as required for the rice to be soft and not solidified. Adjust salt, as it will less after adding the dal.

Notes: You can add any vegetable to this rice provided your kid eats. I add potatoes, carrots and beans at times. But ensure it is really mashed well. My boys are now 3 years, but there was a time when they refused to eat anything with this rice.

Quick Penne Tomato Pasta, Bread Jam Pinwheels ~ Kid's Lunch Box | Easy Kid Friendly Recipes

Sending a balanced diet to kids is always a big worry. Since all three of them go at the same time, I really go crazy thinking what to send for recess, for lunch and what to feed them when they are back home. Konda manages to eat something, while the boys just drink their milk. So I pack them breakfast for their snack break. The menu for them is almost standard as I think Dosas, Idlis can only be standard, as rice can't be feed for breakfast.

Coming to Konda's lunch or snack, when ever I ask her what she wants for lunch, she says sandwich. So finally today I made just that and sent. She simply loved it. It was a mild curried potato baked in microwave oven.

Quick Penne Pasta and Jam Pinwheels were on the menu yesterday. Both disappeared, with no traces found. And also she was happy that her friends loved both the dishes.

Quick Penne Pasta was very much the same, except I didn't add the onions.

Bread Jam Pinwheels:

Ingredients Needed

Bread Slices - 4
Mixed Fruit Jam - 2 tsps
Butter for roasting.

Method to prepare

Trim the sides of the bread slices and on a rolling board, place the slices and roll on them real hard. You will find that bread will become like a sheet.

Spread the Jam on the top. Then from one side, roll inward very tightly to join the other side. You will get a long roll. Cut into smaller pieces.

Heat a pan and place the small rolls, sprinkle butter and toss on all sides. Since these are filled with jam and also roasted, it remains soft yet very sweet to eat.

Notes:

1. This was a quick method. Normally I attach 3 -4 slices together while pressing the slices and spread the jam before rolling. This way you will get a bigger Pin wheel. 
2. Once the sides are tucked in well, this needs to be refrigerated for the ends to get stuck.
3. Just before serving, remove, slice into smaller pieces and roast them in butter.

Quick Recipes for Sandwiches Fillings | Ideas for Kid's Breakfasts

I have always loved Sandwiches. I don't actually remember since when. But these always made a dull morning very bright and an evening to look forward. I have always wanted to try out as many different fillings to go between those slices, no matter what.

I love cheese stuffing and including other interesting ingredients with this makes it more interesting. When my nephew and nieces visited us, I was specially asked for a sandwich breakfast, especially with cheese and paneer. So it was. I made them in sandwich maker, which really gives a cool look and makes it very crispy.

I made the tomato sauce for the spread for some, grated cheese. The other alternative fillings were curried potatoes, paneer, Plain cheese with green chilies, Cheese slices, Mixed Fruit Jam etc. Before I could even think of taking pictures, those disappeared. But I knew I would be making those again since Konda loves sandwiches.

This time round I make some more fillings to go with.

Potato Filling

Boiled Potatoes - 2 medium
Salt to taste
Cumin powder - 1 tsp
Red Chili powder - 1/2 tsp
Oil 1/2 tsp

Mash boiled potato well. Heat oil in a non- stick pan, add the potatoes, add all the spices, mix well. remove and allow it to cool.

Curried Onions

Onions - 1 medium

Salt to taste

Cumin powder - 1 tsp
Red Chili powder - 1/2 tsp

Saute everything in oil over medium flame till the onions are brown.

Grated Cheese with finely chopped Green chilies.

Curried Paneer

Grated Paneer - as required

Onions - 1 medium
Salt to taste

Cumin powder - 1 tsp
Red Chili powder - 1/2 tsp
Same as onions, add the grated paneer along.

Mint Potato Stuffing

Make a paste of the mint leaves. Saute it along with the above potato stuffing.

Assembling the Sandwiches

In the sandwich maker, grease both sides. Fill the bread with the stuffing, grease the sides with ghee/ butter and cook it.

Then if you want cheese over it, spread the filling on the slices, top it with grated cheese and then grill it.
It takes about 3-4 mins for the sandwiches to get done.

Serve with tomato ketchup!

Though these normally tastes good to be served right away, you can always send these for your Kid's snacks which might be earlier than lunch.

My kids enjoyed all the fillings, except the chili ones which I made for the elders at home.

Do share other fillings that you make.

Diabetes and Eye disease

Source: Written for Spice your Life, by Dr. Nagarathnam Jetti, MBBS,DPH,DIH,FIAOH.

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In one of my earlier articles I had mentioned that India has the dubious honour of being called as the Diabetic capital of the world. We can sign a relief that we no longer hold this distinction. In recent studies, taking the absolute figures on the incidence and prevalence of diabetes reported in China, it is clear that China will occupy the number one position.  Second in the list is Mauritius, which has about 33% incidence of diabetes.  In India it is about 15 to 20 % among urban Indians.

In my previous article I discussed about the renal damage due to prolonged hyperglycaemea (due to uncontrolled diabetes), today I will be talking about how hyperglycaema can cause damages to the eyes.

Of all the senses, the ability to appreciate the beauty around us is one that makes this life complete.  We need vision to enjoy the God’s creation, the nature and the world around us. Let us not forego that ability due to our carelessness.

Diabetic disease may include cataract, glaucoma and retinopathy, cataract-clouding of eye lens-irregular control of blood sugar can lead to early development of cataract.

Glaucoma: Increase in fluid pressure inside the eye that leads to optic nerve damage and loss of vision. A diabetic is twice at the risk in developing the glaucoma than a non diabetic.

Retinopathy:  The most common eye disease and a leading cause of blindness all over the world are caused by the changes in the blood vessels of the retina.

In long standing diabetics due to poor control of blood sugar, the blood vessels that supply blood to retina may swell and leak fluid and in some people new blood vessels grow on the surface of the retina. The walls of the new blood vessels are brittle and so may break leading to leakage.

The retina is the light sensitive tissue at the back of the eye and a healthy retina is necessary for good vision. Diabetic retinopathy usually affects both eyes. And over a period of time the retinopathy can get worsened and can lead to blindness.

In the early stages the blood vessels supplying blood to retina get blocked progressively and this is called non-proliferative retinopathy. Where there is a near complete block, the retina sends signals for nourishment which triggers the growth of new blood vessels. These newly grown blood vessels have thin fragile walls, may grow on the retina and Vitreous gel may break and leak blood resulting in severe vision loss and blindness.

What a diabetic has to do.

The diabetics either type 1 or type 2 must have a comprehensive dilated eye examination atleast once a year.

The pregnant women with diabetes must also have eye check up during pregnancy

Often there are no symptoms in the early stages of the disease, nor is there pain.  Do not wait for the eye symptoms; be sure to have a comprehensive dilated eye examination.

Blurred vision: When the macula, the central part of the retina that provides sharp central vision, is damaged when new blood vessel grows on the surface of the retina they can bleed into the eye and block the vision.

People with proliferative retinopathy can reduce the risk of blindness by 95% with timely treatment and appropriate follow up.
Some useful tips about symptoms:

If a diabetic sees few specks of blood or spots “floating’ in the vision.

If floating spots occur one has to see the eye doctor immediately.

The eye doctor may do the visual acuity test, dilated eye examination and tonometry. He will check up for the early signs of the disease like leaking blood vessel, retinal oedema (macular oedema) pale fatty deposits on the retina-signs of leak of blood, damaged nerve tissue and any changes to the blood vessels.

If required, the eye doctor may do fluorescein angiogram.

If early stages of retinopathy is detected that is the time for the patient to act to achieve good control of blood sugar, good control of blood pressure and cholesterol.

For macular oedema and proliferative retinopathy the laser treatment is available which will prevent vision loss.

Even if a diabetic achieves good control of blood sugar, blood pressure and cholesterol, it is advisable to have yearly eye check up in order to prevent the vision loss.

Next time we will talk about cardiovascular complications arising due to improper control of diabetes.

===================================================================
Earlier on Diabetes:

General Notes on Diabetes
Introduction to Diabetes ~ What Is Diabetes?
Why Early Diagnosis Is Important?
Diagnosing Diabetes ~ Different Types Of Diabetes
Dietary aspects in the management of diabetes

Diabetes Diet:

Appey or Paniyaram with Jowar Four
Healthly Snack with Chickpea Salad
Gooseberry Rice
Guava ~ the Wonder Fruit
=================================================================

Pani Puri / Gol Gappe - Indian Cooking Challenge for May ~ Step By Step Recipe!

I know for many Panipuri kindles too many gourmet dreams to confine within. And I simply love all chats, you give me anytime I am all set ready for it. Except for Pani Puri! After tasting my first one, I never turned to it. Seriously, I ran a mile if I had to eat this. On the other hand, hubby dear eats only this and nothing else. Of course as I have said Dad never app roved us on eating on the road side shops, but where else you get the finest of chats you ask? Well next best is to make at home is the pat response.

When I was introduced to these chats many many years ago, I devoured all but this Pani Puri, simply because I couldn't gulp the entire one in one shot nor could I eat so much spice as a whole. So when we go for chats, I eat Bhel Puri, Dahi Puri or even Masala Puri, while Hubby eagerly stands next to the Chat wala gulping down the numerous puris before the next one can be made.

Then something happened! We have a Gangotri, the Gujarati specialty shop close by and on couple of occasions we ordered it. Since it was delivered, everything was kept separately and we had to make it ourselves. One day giving into the temptation, I had one and there after stopped counting! What followed was endless revelry with Pani Puri. We always had the recipe for making these, though I have almost made most of the chats at home, I never attempted at making Pani Puri from scratch. 

That is exactly why Indian Cooking Challenge comes in place. This event is to make us attempt at dishes we may never try. So I decided this was surely on list. When I expressed my choice, I had instant approval from all my ICC members. I was really very late in choosing the recipe, but it was fine as I selected one from my cuttings. Still I was apprehensive in attempting it. 

As always Saturday was the chosen day, I even met my neighbour Aunty and told her that I will be making by evening. She had recently made it couple of times, but I was not at home. So I borrowed her Roti maker to make half of them. Rest of the dough we rolled it out. Yes I had Amma, Athamma along with it. Towards the end, even Konda helped in pinching out the balls. 

It was a wonderful experience having everybody at home pinching in to make these awesome puris to go with the filling and pani. I adapted the recipe while I was making it. Though making lot of changes to the given recipe is not allowed, I take the liberty as this was not previously tried and tested.

I almost made changes to all the process involved, including the Aloo stuffing. I was happy recreating the taste I remember eating at Gangotri.

Let me take you through the process step by step!

To make the pani, get the mint, coriander, chili and tamarind pulp ready. Puree it together for the pani. Refrigerate till served.

Both Mint water and Tamarind sweet water ready for serving!

To make the Puris

Prepare the dough the semolina, cover with a muslin cloth for nearly 1 hour.

Either roll our as a big circle, press down with a sharp lid to get same sized circles

Like this,

else press down using a roti maker like this..

Heat a pan with oil, quickly drop in the rolled puris, and cook them till golden colour. Trick here is to get the oil hot and them drop in the puris.

Once all done, ensure you spread it for cooling, else the puris will become soft. Only after it is completely cooled should you store them in a container.

Then serve with the pani!

Pani Puri / Gol Gappe ~ Famous Indian Chat

For making Gol Gappe

Sooji (Semolina) 1 cup
Maida (Plain Refined Flour) 1/2 tsp.
Salt to taste
Oil for Frying

The recipe called for adding Cooking Soda, I didn't and still it perfectly puffed up.

For Spicy Pani or Spicy Water / Mint Water

Mint Leaves 1  cups
Coriander Leaves handful .
Tamarind pulp 3 tsp1/3 cup
Green Chillies 2
Roasted Cumin powder 1 tsp.
Salt to taste

Ok, I didn't have Kala Namak / Black Salt but you need to add 1 - 2 tsp. Trust me still the pani was yummy!

Potato Filling

Boiled Potato, grated to form a fine paste, sauteed in 1 tsp Oil along with Roasted Cumin powder, Red chili powder, salt.

This was awesome!

Another filling I gave was the Lentil Filling

Cooked Channa or Peas - 1 cup
Salt to taste
Chili powder 1/2 tsp
Turmeric powder
Garam masala powder 1/4 tsp

Cook the channa or peas till tender. Then drain and cook with the masala till aroma comes out.

For Red Tamarind Chutney

Tamarind 1 cup
Jaggery 1/2 cup
Red chilli powder 1/2 tsp
Dry Roasted cumin powder 1 tsp
Warm water 2 cups
Salt to taste

Again I missed Kala Namak, but by all means do add it if you have!

Method to prepare:

For Gol Gappe or Puri:

In a bowl take semolina, plain flour, salt and knead well to make a stiff dough, leave it bit stiffer than normal. Actually since Rava was so much, the moment I add drops of water, it formed a stiff dough. I left at to rest for nearly 45 mins.

Cover it with a wet muslin cloth and let it rest till you get other things ready. Actually if it rests for more it tends to roll out best.

Then pinch out very small balls and roll them into small circles.

Remember you will be eating these as whole, so make small circles

Put the rolled out circles back under the muslin cloth while you are rolling the rest and before they can be fried.

Heat oil in a thick bottomed pan, deep fry the puris

The idea is to puff them and fry them till golden brown.

Take them out and put them on kitchen paper towel, to get rid of the extra oil.

Notes: Allow the puris to cool before storing them in an airtight container. Else they will become soggy.

I also made using the Roti maker, place 3 - 4 pinched balls and press to get an even rolled out puris. Fry them immediately.

For making spicy water or Pani

Extract pulp from the tamarind

Add mint leaves, coriander, chillies and dry roasted cumin seed to the tamarind pulp. Add little water and blend to a smooth paste.

Add salt and black rock salt to taste.

Put it in the fridge to cool down.

Add water as required. It is normally recommended to add Ginger, but ginger and I are not friends!

How to make Red Tamarind Chutney

Extract the pulp from tamarind.

Recipe asks you to pound the roasted cumin seeds along with garlic cloves. But I am not for such process. I always have roasted cumin powder on hand, so used that instead. And cloves, well!

To the tamarind pulp add jaggery, red chilli powder, roasted cumin powder and salt.

You are supposed to cook this over low flame and store once it cools. But I used it as raw.

Assembling the Pani Puri / Gol Gappa

Poke a small hole in the center of the Gole Gappa/ Puri

Add a tsp of mashed boiled potato / Channa in the middle of the puri. Add a little of the red tamarind Chutney. Dip it in the spicy water / pour some spicy water in it

Gulp it down.

Notes: Alternatively you can mix small quantity of Tamarind Chutney, Spicy water and pour this on stuffed puris and gulp down too. Which is how I normally get my Pani Puri down.!

Verdict:

Konda was elated on tasting these Pani Puris. She said it was the best she has eaten till now. Yes all of us liked it a lot. This surely is a keeper recipe.

To all my ICC members, please link your Pani Puri post to Mr. Linky.