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Services @ Dr. Sarita Dimri
What is Diabetes ...........
Diabetes is a disorder characterized by hyperglycemia or elevated blood glucose (blood sugar).
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You are what you eat,’ goes the saying and therefore you try to eat healthy foods.
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Recipies
 
Moong Dal Cheela
Ingredients  
1 cup moog dal whole
1 tsp ginger fine chopper
2 green clillies choppedajwain
1 onion fine chop
2-3 tbsp spinach leaves fine shredded or choppedchilli powder
1 tsp lemon juice
Asafeotida a pinch oil
Olive oil for grilling
Salt/pepper to taste

Method

Soak moong dal over night and blend in a mixer with green chillies and ginger to smooth past. Add 1 cup water, mix well to make a smooth thin batter. Now add all the remaining ingredients and mix well. Heat non-stick pan with oil, pour 1 tbsp batter and grill till gilden brown on both sides. Server hot.
 
 

Palak Oats moog dal dosa

Dosa is a universally loved dish from tamil nadu made made from rice and lentils.try this exciting new  recipe…  
Ingredients  
2 bunches of palak/spinach
1 cup moong dal
 1 cup groung  oats power
1 cup finely chopped onions
1 bnch coriander
Few curry leaves
Salt to taste

Method

Wash and soak the moong dal for four hours. Grind one cup of oats to a fine powder.Finely chop the coriander and spinach .keep aside.Add green chillies, salt, curry leaves to the drained moong dal. Grind this to a smooth paste.add the oats powder to the last grind and make the batter smooth.Add the chopped onions coriander and spinach to the batter. Heat a dosa tava or a pan. Pour one big tablespoon of the batter on the pan . Quickly spread the batter outwards to the edge of the pan.
 
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Missi Roti  
Ingredients  
1 cup whole-wheat flour
1 cup whole-wheat flour
2 green chillies chopped
1 small onion chopped
1 tps ginger chopped
¼ tps chilli powder
¼ tps turmeric/salt to taste
½ tps garam masala
2 tps green coriander fine chopped
2 tps olive oil

Method

In a large mixing bowl mix all ingredients except oil, add water to make smooth dough. Knead well by adding oil and keep it aside cover with wet cloth for 10-15 minutes. Make small balls of equal size, roll with a rolling pin to a 3 inches Dias roti. Heat non-stick tawa and roast both sides till browned in colour. Server with sarson ka saag or any Indian vegetable.
 
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Baked Vegetable Jalfrezi  
Ingredients  
1cup thin diamond shape cut mixed boiled vegetables (French beans, cauliflower, bottle guard, mushroom)
1no chopped onion
2tbsp chopped capsicum
1 chopped tomatoes
½tsp chilly powder/garam masala powder
3 tbsp low fat grated paneer
1tsp olive oil
2tbsp chopped coriander
Salt to taste

Method

Heat the oil and fry the onion for ½ minute. Add the capsicum and tomatoes and fry again for 2 minutes. Add the vegetables, chilli powder, garam masala, coriander and salt and cook for a few minutes. Sprinkle a little grated paneer over it. Bake in a hot over at 200c for 10 minutes and serve hot.
 
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Broccoli and Cauliflower Spring Salad  
Ingredients
4 cup broccoli & cauliflower, boiled drained
½cup tomato, halved
1tbsp low fat cheese grated
Ranch salad dressing  
2clove garlic, peeled
Salt to taste
¾cup soymilk
2 to 3 tablespoons fresh limejuice
2 tablespoon minced fresh cilantro or parsley
2 tablespoon minced fresh cilantro or parsley
Black pepper to laste
 
Method
Mash together the garlic cloves and salt until a paste is formed. Remove to a small bowl or a jar with a tight fitting lid. Add and whisk together soymilk, limejuice, cilsntro or parsley and chives unit well blended. Taste and adjust the seasonings with salt and pepper. Mix dressing and cheese in a large bowl. Add broccoli and cauliflower and tomatoes, mix lightly. Serve chilled.
 
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Khakra
Ingredients  
2 teacups whole wheat flour
1 teacup finely chopped fenugreek (methi) leaves
1 teaspoon ajwain
1 teaspoon sesame seeds
1/4 teaspoon chilli powder
1/4 teaspoon turmeric powder
2 teaspoons oil
salt to taste
Method
To the fenugreek leaves, add the ajwain, sesame seeds, chilli powder, turmeric powder, oil and salt and mix very well for 2 minutes until the leaves become soft.
Add the flour and prepare the dough by adding just enough water.
Divide the dough into 15 portions and roll out each portion into very thin rounds with help of a little flour.
Cook lightly for a few seconds on both sides on a tawa (griddle).
Apply a little ghee or oil on each khakra.
Repeat for the remaining portions.
Cook again on a slow flame until crisp using little pressure with help of a cloth.
Store in an air-tight jar
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Almond & Feta Sandwich
Ingredients
2 small zucchini, diced
1 tomatoes, diced .
10 chopped green or black olives
1 red or green bell pepper, diced
1/2 onion, preferably sweet onion, diced
1/2 cucumber, diced
1/3 cup crumbled feta cheese (optional) or you can use hung curd
1/4 cup sliced toasted almonds
2 Tbsp fresh basil
1 tsp. fresh thyme
1 tbsp olive oil
2 tsp cup balsamic vinegar
Salt and fresh ground pepper to taste
Bread of your choice for sandwiches

Method

Chop all vegetables in a bowl. Crumble feta or curd into bowl; add almonds and herbs and mix. Mix together oil and vinegar, pour over vegetable mixture and toss well. Serve as is as a salad or stuff in bread and cut into desired shape and serve it.
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Sprout Sandwich
 
Ingredients

4 slices Whole wheat bread
1/4-cup moong dal sprouts
¼ cup chopped assorted bell peppers
1 tbsp low fat mayonnaise
3 tsp non-fat yogurt
Salt & pepper to taste

Method

Mix all ingredients together on a bowl to make filling. And fill it in bread cut it in a desired shape serve with tomato and garlic chutney.
 
 
   
Mediterranean Sandwich
 
Ingredients
  8 slice whole wheat bread (flavored)
1 small size red\yellow\green pepper each
1 small zucchini
3 no small brinjal
2tsp olive oil
4or 5 cloves garlic crushed
1 tsp rose merry
Salt\pepper to taste
1 cup hung curd
1\2tsp sweet paprika
 
Method
Cut all the vegetables into small dices keep it in salted water in a bowl and keep aside. In another bowl take olive oil; add salt, pepper, rosé merry and garlic to prepared marination. Now drain all vegetables and add to the vegetables in moderately hot oven 15 to 20 minute. Now prepared the spread with curd and sweet paprika apply this spread on bread slice and put 1 or 2 spoon-baked vegetables on it and cover with other slice. Cut into desired shapes and served
 
 
Vegetarian Submarine Sandwich
 
Ingredients
 
1 loaf Brown Bread
1/4 cup vinegar
1/2 cup olive oil
2 cups shredded iceberg lettuce
3 cups thinly sliced cucumbers
2 cups alfalfa sprouts (optional)
6 roasted red bell peppers
6 medium tomatoes thinly sliced
1 tbsp low fat Kraft’s cheese
Method
 
Slice loaf of bread in half lengthwise. Make a sandwich spread using oil, cheese & vinegar. Blend then in the blender & add salt, pepper. Arrange lettuce on half of the loaf. Now apply the spread, arrange cucumber peppers, tomatoes. Cover with top half of loaf. At 4-inch intervals, fasten with frilled toothpicks and then slice each section.
 
   

Vegetable Sandwiches

 
Ingredients
 
2 medium tomatoes, chopped
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 teaspoons olive oil
1 tbsp hung curd
1 tbsp tomato puree
1 tsp garlic crushed
½ tsp chili paste
 
Method
 

Preheat the oven. In a medium bowl, toss together the tomatoes, onion, red bell pepper, and green bell pepper. Add hung curd, tomato puree, and garlic & chili paste. Mix well.

Place the slices of bread on a baking sheet. Toast for about 2 minutes, just until lightly toasted. Remove from the oven, and turn the bread’s untoasted side up. Place a handful of the vegetable mixture on top of each slice. Drizzle with a bit of olive oil, and then top with a slice of cheese (optional). Return the bread slices to the oven, and cook until the cheese is melted. Serve immediately.

 
   
Broiled Vegetable Sandwich  
Ingredients
1 small zucchini, Juilienned
1to2 tsp balsamic vinegar
1or2 fresh or pickled chopped, green chillies
1 medium green pepper, Juilienned
1 tomato, Juilienned
1 red onion, Juilienned
2 teaspoons extra-virgin olive oil
3 dashes black pepper
Salt to taste
8 slices jowar onion bread
1 slice low-fat cheese (optional)

Method

Mix all ingredients in a small container except the seasoning and pickled chilli. Cover and refrigerate for at least 30 minutes. Set the oven to broil and spray the broiler pan with nonstick cooking spray. Drain the excess marinade from the mixture and place it on the broiler pan. Drizzle with olive oil and sprinkle with black pepper and salt. are brown and soft, about 15 minutes. Using a pair of tongs, carefully layer the vegetables and chopped pickled chillies on sliced bread and top with cheese & cover with another slice of bread. Cut in to desired shapes and serve with sauce. For more flavors, marinate all the vegetables for 8 hours before broiling.

 
Mushroom and Tomato Sandwich

Ingredients

200 grams fresh mushrooms
2 mediums sized chopped onions
1 medium sized chopped tomatoes
1 chopped green chillies
1 tablespoon chopped coriander
A dash chili powder (optional)
1 teaspoons oil
4 toasted whole wheat bread slices
Salt/pepper to taste

Method

Heat the oil and sauté the onions for ½ minutes. Add the tomatoes sauté for a little while. Add the green chili, coriander and chili powder and again for ½ minutes. Add the mushrooms and salt/pepper cook for a few minutes. each toasted or plain bread slice into two. Spread the mixture on top and serve it.

 

Russian Sandwich

 Ingredients

4 brown bread slices

 For the sandwich filling

1 cup finely chopped blanched vegetables (cabbage, cauliflower or broccoli & Beans)
3 tsp low fat mayonnaise
2 teaspoons fresh hung curd
½ teaspoon mustard paste
¼ teaspoon zero sugar
Salt to taste
A pinch black pepper powder
Few lettuce leaves

 Method

Mix all the ingredients for the sandwich filling. Divide the mixture into two and spread over 2 slices of bread. Cover with the other 2 slices. Cut each sandwich into desired shape, decorate with lettuce and serve.

 

Fruit Sandwich

Ingredients

1 Grated apple
½ Peach shredded
Cherries-deded
150 Gms fresh Hug curd low fat
2 tsp zero sugar
8 slices Brown bread

Method

Grate apple, peach and deseed and chop cherries. Add the cut fruits to the hung curd and add sweetener to taste. Put 1 or 2 tsp filling on one slice and cover with another and cut off the sides. Serve chilled cut into desired shapes.Spread this on the bread slice, Cover with it other bread slice and cut in desired shapes.

 
 
 
 

Sautéed Vegetables Sandwich

Ingredients

8 slices Whole wheat bread
200 Gms Spinach
150 Gms Assorted peppers
125 Gms Button Mushroom, sliced
5 cloves Garlic, chopped
Low Cal Spread
1 tsp Olive oil
Salt & Pepper to taste

Method

Cut peppers into julienne size, keep it aside. Take a pan put little olive oil. Heat the oil, put chopped garlic, as it turns into sauté for a while. Add spinach & seasonings. Cook for a while, so that all the water should be evaporated. Take bread toast it. Put the spread on the bread and cover with other slice and serve hot.

 
Mint Cucumber Sandwiches

Ingredients

1/4 cup loosely packed fresh mint leaves, rinsed, spun dry and chopped fine
2 tablespoons hung curd low fat
Salt/pepper to taste
6 slices of whole-wheat bread
A 3-inch length of seedless cucumber, cut into thin slices

Method

In a small bowl combine mint, the mixture until it is combined well. Spread the bread slices with the mixture, top 3 of them with the cucumber, distributing the cucumber evenly and top the cucumber with the remaining bread slices. Cut off and discard the crusts and cut each sandwich diagonally into quarters.

 
 

Baby Green Salad With Honey Dressing

Ingredients

½ cup fenugreek, broccoli and mustard sprout each
50gms ricotta cheese or home made cottage cheese
30gms walnuts for garnish
For dressing:
1tsp honey
¼ tsp sweet paprika
1tsp lemon juice
1tsp olive oil
salt\pepper to taste
1tsp apple cider or balsamic vinegar (optional)
Mix the entire ingredient together to make honey lemon dressing.

Method

In a large mixing bowl mix all the sprouts, small dices of ricotta cheese or home made paneer. Pour dressing on it and mix well. Garnish with chopped walnuts and serve chilled.

 

Sprout Coleslaw Sandwich

Ingredients

2 slices Whole wheat bread
1/4 cup broccoli, methi leaves and mustard sprouts
1/4 cup fine shredded cabbage
1/4 tbsp low fat mayonnaise
1 tsp non fat yoghurt
Salt/pepper to taste

Method

Make coleslaw like mentioned above and fill it in bread cut it in a desired shape serve with tomato and garlic chutney.

 

Fruit and Sprouts Sandwich

Ingredients

1 teaspoon hung curd flavored with oregano
1 tablespoon apple chop
A dash of finely chopped green chilli
1 brown bread slice
¼ teacup moong sprouts or alfalfa sprouts
Salt/pepper to taste

 Method

Apply the flavored hung curd on the one side of the bread slice. Mix the chop apple with the green chilli and salt/pepper and apply on the curd side. Spread the sprouts on top. Cover with another slice cut into desired shape

 
trim bread slices.
grate apple,peach and deseed and chop cherries.
add the cut fruits to the hung curd and add sweetener to taste.
 
   
Ingredients  

Method

To the fenugreek leaves, add the ajwain, sesame seeds, chilli powder, turmeric powder, oil and salt and mix very well for 2 minutes until the leaves become soft.
Add the flour and prepare the dough by adding just enough water.
Divide the dough into 15 portions and roll out each portion into very thin rounds with help of a little flour.
Cook lightly for a few seconds on both sides on a tawa (griddle).
Apply a little ghee or oil on each khakra.
Repeat for the remaining portions.
Cook again on a slow flame until crisp using little pressure with help of a cloth.
Store in an air-tight jar
 

Wheat Bread Recipes

Ingredients:

8 cups whole wheat flour
2 packages Active Dry Yeast or Rapid Rise Yeast
2 1/2 teaspoons salt
1 1/2 cup milk
1 1/2 cup water
1/4 cup honey
1/4 cup vegetable oil

Directions:

In large bowl, combine 3 1/2 cups flour, undissolved yeast and salt. Heat milk, water, honey and oil until very warm (120 to 130:F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.) Punch dough down. Remove dough to lightly floured surface; divide dough in half. Roll each to 12- W 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in two greased 8 1/2- W 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Bake at 375:F for 35 to 45 minutes or until done. Remove from pans; cool on wire racks.

Per serving: 4260 Calories (kcal); 85g Total Fat; (16% calories from fat); 149g Protein; 789g Carbohydrate; 50mg Cholesterol; 5578mg Sodium Food Exchanges: 46 1/2 Grain Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 17 Fat; 4 1/2 Other Carbohydrates.

 
 
   
   
Wheat Bread Recipes II

Ingredients:

1 package yeast
1/2 cup lukewarm water
3 1/4 cups whole wheat flour
1 teaspoon salt
2 tablespoons honey
1/2 cup milk, scalded and cooled to lukewarm
2 tablespoons oil
2 eggs

Directions:

Sprinkle yeast over 1/2 cup lukewarm water. Let stand 8 to 10 minutes. Then stir to dissolve. Steel Knife: Place 3 cups of flour, salt and honey in processor bowl. Process 5 or 6 seconds. Add dissolved yeast through fee tube while machine is running. Process about 10 seconds. Combine milk, oil and eggs in a measuring cup. Add through feed tube while machine is running. Batter will be very sticky. Dump in the reserved 1/4 cup flour as machine begins to slow down. Process until well mixed, about 30 seconds. Batter will not form a ball on the blades. Empty onto a well-floured board or counter. Flour surface of dough to make it manageable for kneading. Knead about 2 minutes, adding flour as necessary to prevent dough from sticking. Place in a greased bowl and turn dough over so that all surfaces are greased. Cover and let rise until double in bulk. Punch down. Roll dough on a lightly floured board into a 9x12 inch rectangle. Roll up, jelly-roll style, from the shorter side. Seal ends by pressing down the ban. Cover and let rise until double. Bake at 375 degrees for 35 to 40 minutes. Remove from pan and let cool.

   
Honey Whole Wheat Bread  
   
Ingredients  
   
3 cup Gold Medal whole wheat flour
1/3 cup honey
1/4 cup vegetable oil
1 tbsp salt
2 pkgs regular or quick-acting active dry yeast
2 1/4 cup very warm water (120 to 130 degrees)
3 to 4 cup Gold Medal oat flour blend
Butter or margarine, softened
   
Instructions  
   
Mix whole wheat flour, honey, oil, salt, and yeast in large bowl. Add warm water. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough of the oat flour blend, 1 cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface; knead about 10 minutes or until smooth and elastic. Place in bowl sprayed with non-stick cooking spray; spray the top of dough with non-stick cooking spray. Cover and let rise in warm place 40 to 60 minutes or until double. (Dough is ready when indentation remains when touched.)

Spray 2 loaf pans with nonstick cooking spray. Punch down dough; divide in half. Flatten each half with hands or rolling pin into 18 x 9 inch rectangle. Fold crosswise into thirds, overlapping the two sides. Roll dough up tightly toward you, beginning at short end. Press with thumbs to seal after each turn. Press each end with side of hand to seal; fold ends under. Place loaves, seam side down, in pans. Brush lightly with butter or margarine; sprinkle with whole wheat flour or crushed rolled oats, if desired. Let rise 35 to 50 minutes or until double.

Move oven rack to lowest position. Heat oven to 375 degrees F. Place loaves on lowest oven rack. Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans; cool on wire rack.