Diabetic Recipes
1. Baked Salmon With Baby Peas And Carrot:
Ingredients: 2 salmon fillets; 1 cup frozen baby pea, thawed; 1 tsp olive oil; 1/4 cup carrot, diced small; 1 spring onion, sliced; 1 tbsp lemon juice; a pinch of salt; 1 tsp fresh mint, finely chopped;
Method: The oven has to be preheated to 220 degrees C. A mixture of olive oil, lemon juice, spring onion, mint, salt, baby peas, has to be put aside. 2 aluminum foils have to be sprayed with cooking spray and both the salmon fillets have to be laid on each sheet. Lastly, the mixture that has been kept aside will now be used to top the salmon, after which the foil will be folded to enclose the fillet and baked for 10 minutes which makes the salmon ready to eat.
2. Green Curried Chicken:
Ingredients: 1 kg chicken cut into curry pieces; 500 gms coriander leaves and roots finely chopped; 250 gms mint leaves finely chopped; 6 to 2 green chillies finely chopped; 25gms basil leaves finely chopped; 1 tbsp garlic paste; 1/2 tbsp ginger paste; 1 tsp cumin seeds; 200 gms whipped yoghurt; 2 tbsp oil; salt and pepper for seasoning; 1 & 1/2 cups hot water; 1/2 cup thick coconut milk ( optional); coriander or basil leaves for garnish; lime juice;
Method: Make a paste of coriander, basil, mint, leaves and green chillies with some water. Heat oil in a pan, add cumin seeds and saute for a minute. Add garlic and stir fry until it starts to change colour, add chicken pieces and season with salt and pepper stir fry until nicely brown. Add the green paste and mix well slowly add the whipped yoghurt a little at a time to the chicken until it is all used .stir in water and then bring to a boil, after which lower heat, cover and cook for 25 minutes or until the chicken pieces are cooked thoroughly. Check seasoning add coconut milk if using and stir juice of half lemon, mix well and lastly garnish with coriander or basil leaves and serve with hot rice.
3. Pasta With Fresh Tomato And Basil:
Ingredients:1 cup finely chopped onions; 4 large cloves of garlic finely minced; 2 large green peppers finely chopped; 200 gms mushrooms finely sliced; 2 kg fresh ripe tomatoes; 2&1/2 fresh tbsp olive oil; 1 tbsp butter; 500 gm penne or any other pasta of choice; 1/2 tsp red chilli powder ( optional); 1 tsp sugar substitute; 4 tbsp finely chopped basil; salt & pepper to taste; 2 tbsp tomato paste or puree ( optional); basil leaves for garnish; grated Parmesan cheese ( optional);
Method: Slice acrostic top of each tomato gently. Place in a pan and cover with water and bring to a boil. Boil vigorously for two minutes turn off the fire, cover and let the tomatoes sit in the water for half-hour. Drain and peal tomatoes, cut in half and remove the seeds. Place in a blender and blend for two minutes, remove and set aside. Heat oil in a pan add onion and saute until transparent, and add peppers and saute until soft, add garlic and mushroom until the garlic starts to change colour. Add tomato paste , sugar substitute, salt and pepper to taste, mix well, lower heat cover and cook for 15 to 20 minutes. In the meantime bring water to boil in a large pan , stir in one tsp salt and one tsp olive oil, add pasta to the boiling water, and cook as per instruction on the packet or until a la dente. Drain pasta and reserve one cup of the pasta water add butter to pate and toss well, add chopped basil and pasta water to simmer. Add pasta water to simmering tomato sauce mix well and bring to a boil, check seasoning, remove from the fire and set aside, place pasta in equal portions on 4 or 6 plates , pour an equal amount of sauce over the pasta. Sprinkle with parmesan cheese if using and garnish with basil leaves and serve immediately.
