Weight loss for Diabetes – Recipes

Bajra vegetable soup (Millet Soup), which is a traditional warm soup in the states of Rajasthan and Gujarat, and this soup is called Bajra Raab. Millet is gluten-free and full of many nutrients. It is also super easy to make. This bowl of hot soup is so filling and comforting, especially when the days get colder and darker. The main ingredient in this soup is millet flour, yogurt, and some spices to enhance the flavor.

Ingrediants :

2 Tbsp millet flour bajra

2 tsp oil divided

½ cup yogurt

¼ tsp mustard seeds rai

¼ tsp cumin seeds jeera

⅛ tsp turmeric Haldi

½ tsp ginger finely shredded

8 curry leaves

1 tbsp cilantro finely chopped

1 tsp green chili thinly sliced optional.

⅛ tsp black pepper

¾ tsp salt

2 ½ cup of water

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Methods for Bajra vegetable soup :

Take a small pan

Put it on low medium heat.

Add 1 teaspoon of oil with millet flour and dry roast for 2 minutes

Once the flour has a light aroma, turn off the heat, and remove roasted flour from the pan.

Note: millet flour should be at room temperature before adding to yogurt.

Now take yogurt in a bowl and add water slowly, making a lump-free batter.

Then, heat 1 teaspoon of oil in a saucepan on a low medium heat

Oil should be moderately hot

Now add mustard seeds and cumin seeds as the seeds start to crackle then add turmeric, curry leaves, ginger, and cilantro and stir all.

Next, add the yogurt mixture and keep stirring it till it comes to a boil.

Now lower the heat and add millet flour to it and stir it, making sure there are no lumps forming.

Let the mix boil for about five minutes and stir it occasionally.

Add spices such as salt, black pepper, and green chilies and let it cook for 2-3 minutes.

Millet Soup is ready to serve hot.

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Ragi is a very rich source of nutrients such as minerals & proteins. Ragi Upma can be a good source of protein for vegetarians because of its methionine content and it constitutes about 5% of the protein.

Ingrediants :

1 cup Ragi rawa

1 large Onion,sliced

1/2 cup finely chopped vegetables(carrots,beans,capsicum,peas)

3-4 Green chillies,slit

2-3 tbsp grated fresh Coconut

2 tbsp chopped fresh Coriander

a sprig of Curry leaves

2 tbsp Groundnuts

1 tbsp Lemon juice

1 tbsp Chana dal

2 tsp Urad dal

1/2 tsp Mustard seeds

2-3 tbsp Oil

1 tbsp Ghee

How to make Ragi idli with coconut chutney

Method to make Ragi upma:

Dry roast ragi rawa(sooji) in a kadai till the nice aroma starts coming.

Remove it from the pan and let it cool down.

Now heat oil in a thick kadai(which is ideal for making upma) or non-stick kadai and add mustard seeds & them crackle.

Add chana dal, ground nuts and urad dal and roast them until they turn golden brown in colour.

Then add green chillies and curry leaves and fry them a bit then add onions and saute them.

Add chopped vegetables to it and fry well for 3-4 mins till the vegetables are partially cooked.

Mean while boil 3 cups of water in a vessel, till its boiling point.

Add the hot boiling water into the kadai and let it boil again. Add required amount of salt to it also.

Now pour the ragi rawa with one hand and keep stirring the mixture  with another hand, make sure that this process is done quickly otherwise it will become a lumpy upma.

Once everything  mixed, keep the lid on it and cook it on low flame for 2-3 mins.

After that add ghee, coriander leaves, grated coconut and lemon juice to it.

Mix well all.

Cover it and let it sit for 4-5 mins

Serve it hot & enjoy

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Jowar (also called sorghum) palak appe is a yummy treat. They are vegetarian and gluten-free and also super healthy and nutritious. They can be served with a bowl of piping hot sambar, chutney, and salad on the side for a fulfilling meal.

The leftover batter can be re-used later to make appe or make crispy jowar dosa. This dish does not require any soaking, grinding & fermentation. It’s a quite nourishing snack for the body.

Instead of spinach, you can add other veggies too. Plus, the battery can also be used to make yummy dosas. Serve the appe hot and fresh with chutney. if you are cooking for young children, and want to avoid fruit salt, or Eno then, you can do as well by making Jowar Chille instead of Appe.

Ingrediants :

(Serving- 1)

Jowar flour / Sorghum flour- 3/4 cup

Spinach leaves (chopped)- 1 tablespoon

Green chili paste- 1/2 teaspoon

Ginger paste- 1/4 teaspoon

Salt- as per taste

Coriander leaves (chopped)- 1 tablespoon

Oil- as required

Water as per need

learn Easy to do – Baked palak paneer recipe at home

Method Jowar palak appe :

Firstly take a clean bowl.

Then, combine all the ingredients in it.

Add little water to the above ingrediants.

 Mix all the contents well.

The consistency of the batter should be slightly thick and flowing consistency, therefore add water as required.

Then heat an appe mold and also grease it with oil.

Once the mold gets hot enough. Pour the batter into each circle.

Then add a few drops of oil to the top.

Now, cover the appe mold with a pan.

 Cook appe until the bottom surface turns golden brown.

Next, flip the appe’s with a fork and cook the other side as well.

Appe’s are now ready.

 Add them into a bowl or plate.

 Serve hot.

Enjoy with the coriander chutney.

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Chickpea cheela is packed with nutrients that help us keep our appetite in control, manage our weight, help control blood sugar and help protect against chronic diseases like heart disease, cancer, and diabetes. There is nothing to lose with chickpeas! They are inexpensive, tasty when well prepared, and are super nutritious!

It is also known as pudla. The classic Indian chick­pea cheela is a popular breakfast in North India. These cheelas in the simplest form are easy and perfect for breakfast, a snack, or a side flatbread

lean to make Atta cheela for breakfast

Ingrediants :

(Serving: 2)

1 cup chickpea flour (or besan flour)

3 spring onions

½ red chilli

1 cup water

1 tsp turmeric

½ tsp salt

½ tsp pepper

1 tbsp olive oil

½ tsp red chili flakes  

Optional-

1 bell pepper, red

½ cup peas

Method to make Chickpea cheela:

Add the salt, flour, water, turmeric, pepper, and chili flakes and mix in a bowl.

Let the mixture settle for a few minutes while you heat up the oil in a non-stick pan. 

The batter needs to be very runny!

Dice the vegetable finely and add them to the mixture.

Use a tissue to ensure the bottom of the pan is coated well in oil. and add about a ladle of the mixture and vegetables when the pan is hot – a medium heat should be just right.

Cook for about 3 minutes – the mixture will quickly start to firm. If you’re using two pans, you can make two pancakes at the same time.

Make sure you use a large pan.

Use a large spatula to help you flip the pancakes, adding more oil underneath if necessary.

Serve & enjoy the dish with coriander chutney & curd!

Keep the pan warm while you repeat with the second pancake, adding more oil when necessary.

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Gujarati Methi Thepla recipe or methi na thepla – a Gujarati flatbread made from fenugreek leaves, whole wheat flour along some spices. This is a healthy snack recipe that is served with plain curd. Thepla is a perfect tea-time delight and can be prepared in just a few minutes if all the ingredients are in place!

Gujarati Methi Thepla recipe is one of the many comfort foods for Gujarati’s. it’s great to travel food like a baguette is to the French. You can eat it just about anywhere without any accompaniment and it gives you the satisfaction that you have actually had something substantial to eat.

How to make nutritious Thalipeeth at home?

Ingredients for Gujarati Methi Thepla :

(Serving – 4)

• 1/2 cup wheat flour.
• 1/4 bunch fenugreek leaves ( methi)
• 1/2 tablespoon yoghurt (curd)
• salt As required
• 1/4 teaspoon ginger
• 1/2 tablespoon kasoori methi powder
• 1 green chili
• 2 tablespoon ghee
• 1/3 cup and 2 teaspoon gram flour (besan)
• 1/2 cup water

Method :

• Take a clean bowl
• Add all-purpose flour, gram flour (besan), and spices such as green chili, kasoori methi powder, salt, ginger, and fresh fenugreek in it.
• Mix well all the ingredients
• Now add plain curd to it.
• then, add water to it and knead it into a soft dough. The dough is done.
• equally important, squeeze a little portion of the dough and roll it into a ball.

• Take whole wheat flour in a container.
• Dust the ball with some flour and prepare small balls from the dough and roll them into thin circles.
• Take a tawa and heat it on medium flame.
•  Grease it with ghee or oil and cook the Thepla on tawa.
• Cook from both sides till it turns golden
• Serve it hot with some mint chutney or curd.
• This dish can also be served with Jalebi or kheer to give a twist of flavors to your taste buds.

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