Tag Archives: diabetic food

Bittergourd Pakoda / Pagarkai Pakoda / Pavakkai Pakoda

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Pakoda is a deep fried snack which is most popular street food all over Tamil Nadu. My hubby loves pakoda to the core, when we were abroad we use to get pakoda from VelayudhaNadar Shop, sivakasi and would hold it almost for 2 to 3 weeks. Not only in while abroad but also whenever we go to our hometown, we never miss to get this pakoda. Not only my hubby even my dad, grandpa and the whole family till my son loves to have Milk rice and pakoda for dinner. I would say that this one of the staple dinner among all sivakasi and virudhunagar people.

Taking this to Fiesta Friday #160 hosted by Angie@thenovicegarderner.

Thought of trying it the pakoda with bittergourd and something different than the usual recipe, besan/gram flour is used in pakoda and I have substituted corn meal/maize flour instead of besan/gram flour.

CLICK HERE for vegetarian recipes and CLICK HERE for snacks recipes.

Bittergourd pakoda was slightly bitter in taste, but as it was crispy and crunchy my kids (9 year and 5 year) loved it to the core. This can be served in various forms as tea-time snack, side dish for lunch, side dish for dinner along with rice. I would say try this combination – Steamed rice (mashing consistency), boiled milk with a tsp of sugar (optional) and this pakoda would taste heavenly for dinner. Give a try…

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Bittergourd Pakoda / Pagarkai Pakoda / Pavakkai Pakoda

Ingredients:

  • Bitter gourd – 2 nos
  • Onions – 1 no
  • Curry leaves – 2 strands
  • Corn meal / Maize flour – 1 cup
  • Rice flour – 1 tbsp
  • Chilli powder – 2 ½ tsp
  • Asafoetida / Perungayam / Hing – ¼ tsp
  • Salt to taste

Preparation:

  • Wash and thinly slice the bitter gourd to pieces. Thinly slice the onions (lengthwise), keep it aside.
  • In a bowl, add corn meal, rice flour, chilli powder, salt and sprinkle ¼ cup of water, mix it well.
  • Add the sliced bitter gourd and mix it well, so that the flour should get coated well bittergourd.
  • Let it rest for 15 to 20 mins.
  • Heat oil in a kadai, now add the thinly sliced onions and curry leaves to the bittergourd and mix it well.
  • Once the oil is hot, take a small portion of the bittergourd mixture and add it to the oil, swap and fry on the both sides until they turn brown in color or crispy.
  • Drain the oil and remove it from fire.
  • Continue the same process with all the bittergourd.

Serve hot.

Note: Bring it room temperature and store it in an air-tight container, stays fresh for almost a week.

Butter Chicken Gravy / Restaurant Style Butter Chicken – Diabetic Friendly

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As I have been compiling Diabetic Friendly recipes for my Diabetic Hubby (type -2) from my grand ma, mother and friends, sometimes I too create. But being diabetic is not about omitting sugar, but the it purely depends on the quantity/portion of the food we consume. Being a food blogger, I could never imagine of creating a recipe based with nutrition, calories so and so, but now I would say my dream came true. Yeah, I have been collaborated with Apollo sugar for compiling DIABETIC friendly recipes curated by their Dietician Ms. Madhavi.

CLICK HERE for my Diabetic Recipes and CLICK HERE for more Chicken recipes.

As a start, I love to try and share a Non-Veg recipe which I have been suggested by few of my readers – Butter Chicken Gravy. Butter Chicken is a north Indian dish, but loved by everyone right from the kid to the elder. They can be served as lunch, dinner with nan, roti, paratha and fried rice. Because of their richness, they can be served for festivals, guests and simply for our family. Marination takes a main part in this dish, and so margination consumes 3 to 4 hrs and rest of the process is just completed in minutes. Let me share the recipe…

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Butter Chicken / Butter Chicken Recipe / How to prepare Butter Chicken – Diabetic Friendly Version

Ingredients:

  • Boneless Chicken – 400 gms
  • Lemon Juice – 1 tsp
  • Kashmiri Red chilli powder – 1 tsp
  • Salt to taste
  • Butter
  • For Marinate
    • Hung Curd – ½ cup (Click here for HomeMade Hung Curd recipe)
    • Ginger paste – 2 tsp
    • Garlic paste – 2 tsp
    • Kashmiri Red chilli powder – ½ tsp
    • Garam Masala – ½ tsp
    • Mustard Oil – 2 tsp
  • For Makhni Gravy
    • Butter – 2 tbsp
    • Green cardamom – 2nos
    • Cloves – 2 nos
    • Black peppercorns – 3 nos
    • Cinnamon – 1 inch piece stick
    • Ginger – 1 tsp
    • Garlic – 1 tsp
    • Tomato Puree – ½ cup
    • Red chilli powder – ½ tsp
    • Sugar – 2 tbsp
    • Kasoori methi / Dry Fenugreek Leaves – ½ tsp
    • Fresh cream – ½ cup

Making of Butter Chicken (Diabetic Friendly) –

Preparation:

  • Clean the chicken and cut them medium size.
  • In a bowl, add Kashmiri red chilli powder 1 tsp, lemon juice – 1 tsp, salt and mix it well. Marinate for 15 to 20 mins.
  • After that, add the ingredients given under the marinate list to the chicken and mix it well. Marinate it for 2 to 3 hrs.
  • After 2 to 3 hrs, add a tbsp of butter in a grill pan and grill the chicken or tandoor the chicken in microwave.
  • Cook the chicken only for 90% and remove the chicken from the fire.
  • Add a heavy bottom vessel or a non-stick vessel, add the leftover butter, add the spices (cardamom, cloves, peppercorns, cinnamon) and wait until they crackle.
  • Add the leftover ginger paste and garlic paste, cook for a min.
  • Pour the tomato puree, cook for a min.
  • Add the kasuri methi or dry fenugreek leaves, cook for few seconds and pour a cup of water.
  • Add little salt and bring it boil, cover and cook until the butter starts separating from the gravy.
  • Add the chicken pieces and cook until the gravy thickens and oil floats on the top.
  • Pour the fresh cream, give a mix and cook for 2 mins.
  • Remove from fire.

Serve hot with any Indian flat breads or pulav’s or fried rice.

Ragi Dosa / Finger Millet Dosa

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Ragi Dosa is one of the most common dish I cook very often for breakfast, as ragi/finger millet comes with loads of health benefits. Using this batter you can make plain dosa, onion dosa, onion and green chillies dosa and even uttapam. Let me share the recipe…

For other breakfast recipes – Click here and 10+ Dosa varieties – Click here.

Ingredients:

Making of Ragi Dosai / Finger Millet Dosa –

Preparation:

  • Mix the batter well, check for salt in the batter, if needed you can sprinkle little.
  • Heat tawa, rub with little oil.
  • Spoon the batter with ladle in the center of the tawa, spread it all over the tawa (circle shape).
  • Drizzle little oil or ghee along the sides and center of Dosa.
  • Wait for 3 mins or until till the dosa starts turning golden brown. Swap the sides and cook for another min.
  • Remove from fire.

Serve Dosa with Sambar and Chutney.

Note: For Onion Ragi Dosa – chop the onions to fine pieces and sprinkle onion over the batter once got spreaded and wait until it gets cooked.