Recipes to Prevent and Control Diabetes – Anjeer Kaju Katli & Lauki ki Kheer

Recipes to Prevent and Control Diabetes - Anjeer Kaju Katli & Lauki ki Kheer

Recipes to Prevent and Control Diabetes – Anjeer Kaju Katli & Lauki ki Kheer

Anjeer Kaju Katli Cooking Recipe

Zinc deficiency may lead to the development of diabetes. Zinc plays an important role in preventing and managing diabetes. It is because zinc plays a crucial part in the production and secretion of insulin. Since zinc strengthens the immune system, it protects beta cells from destruction. Studies suggest that zinc-rich foods help lower blood sugar levels in type 1 as well as type 2 diabetes. Cashew nuts are a great source of zinc. This sweet dish is all about cashew nuts and requires less sweetness compared to other sweets. The milder the sweetness, the richer cashew nuts will taste.

Makes: 200 g
Preparation time: 20 mins
Cooking time: 15 mins
Dessert

Ingredients

  • Cashew nuts: 200 g
  • Water: 180 ml
  • Edible silver leaves/vark: 3 or 4
  • Dried figs: 22
  • Ghee: For greasing

Recipes to Prevent and Control Diabetes - Anjeer Kaju Katli & Lauki ki Kheer

Cooking Method

  1. Wash figs thoroughly and soak them in 180 ml water for 2 hours.
  2. Take figs along with water in a pressure cooker. Pressure cook for 3-4 whistles. Turn off the flame. Let it cool down. Blend it in a blender to make a fine paste. Make sure the paste is smooth.
  3. Take the paste in a muslin cloth. Squeeze to collect the smooth fig paste. Discard the solid part. Alternatively, you can pass it through a sieve and discard the solid part.
  4. Finely grind cashew nuts. Pass through a sieve and grind the coarse nuts again to make a fine powder.
  5. Take the fig paste in a pan. Bring it to a boil. Cook till it reduces to one-fourth of the volume and the water has almost evaporated.
  6. When the fig paste starts separating from the pan, add cashew powder. Mix well and keep stirring continuously so that it does not stick to the bottom of the pan. Keep the flame medium.
  7. Cook till mixture comes together and releases oil. You will notice oil around the mixture, and it will start separating from the pan. It takes around 3-5 minutes to reach this stage. Turn off the flame.
  8. Take out the mixture in a well-greased bowl or plate. Let it cool down for 5 minutes. It will dry out and look like dough.
  9. Knead the anjeer kaju katli dough for 3 minutes.
  10. Place the dough on butter paper, place another butter paper over it, and flatten the dough into a thickness of 3 to 5 mm with a rolling pin.
  11. Remove the butter paper from the top. Apply silver vark while the kaju katli is still hot. If the anjeer kaju katli has become cold, then grease it with ghee and apply the silver vark. Cut in diamond or square shape. Keep the Anjeer Kaju Katli in the refrigerator and consume it within 3 days.

Tips:

  • Do not grind cashews at high speed or for a long time, or else it will start releasing oil which is not good for this recipe.
  • Do not add extra water than what is mentioned in the recipe. The fig paste may seem thick and less initially, but it is enough to make the perfect anjeer kaju katli. If you add more water, katli will become sticky and will not dry out later and look like halwa.
  • Applying silver vark is optional. Traditionally Kaju Katli has silver vark, but it is completely optional. Make sure to check the product label. It should clearly specify that it’s 100% vegetarian or confirm with the seller if the silver vark is 100% vegetarian. When in doubt, omit silver vark completely.

Lauki ki Kheer Cooking Recipe

Serve: 4
Preparation time: 20 mins
Cooking time: 40 mins
Dessert

Ingredients

  • Bottle gourd: 200 g
  • Dates: 11-13
  • Raisins: 10
  • Ghee: 1 tbsp
  • Milk: 1 L
  • Almonds: 8
  • Cashew nuts: 8
  • Saffron: 5-6 strands

Recipes to Prevent and Control Diabetes - Anjeer Kaju Katli & Lauki ki Kheer 1

Cooking Method

  1. Soak saffron in 2 tbsp of hot milk. Keep aside. Remove seeds from dates. Blend with 50 ml of milk to make a smooth paste. Keep aside.
  2. Peel and grate bottle gourd (remove seeds). Heat ghee in a pan. Add the grated bottle gourd and cook for 5-8 minutes. Bottle gourd should be cooked well, or it might curdle the milk.
  3. Meanwhile, bring milk to a boil in another pan. Cook on medium flame till the milk thickens slightly. Stir occasionally.
  4. Add cooked bottle gourd. Cook for 20-25 minutes on medium flame.
  5. Add date paste, saffron milk, chopped almond, chopped cashew nuts, and raisins. The kheer will start thickening immediately. Simmer for 5 minutes on low flame.
  6. Turn off the flame. Allow the kheer to cool to room temperature, then refrigerate for 2-3 hours. Enjoy chilled Lauki ki Kheer.

Recipes to Prevent and Control Diabetes – Non-Fried Oats Bhature & Chole Masala

Recipes to Prevent and Control Diabetes - Non-Fried Oats Bhature & Chole Masala

Recipes to Prevent and Control Diabetes – Non-Fried Oats Bhature & Chole Masala

Non-Fried Oats Bhature Cooking Recipe

Serves 4
Preparation time: 10 mins
Cooking time: 20 mins
Main course

Ingredients

  • Oat flour: 300 g
  • Salt: To taste
  • Curd: 250 g / as required
  • Whole wheat flour: 200 g
  • Baking powder: ½ tsp
  • Olive oil: 1 tbsp + as required

Recipes to Prevent and Control Diabetes - Non-Fried Oats Bhature & Chole Masala

Cooking Method

  1. Take oat flour and whole wheat flour in a large bowl. Add salt, baking powder, and oil. Mix well.
  2. Gradually add curd and knead for 5-6 minutes. The dough should be a little stiff for making crispy bhature. Add more curd if required.
  3. Cover the dough with a wet muslin cloth. Leave it for 3 hours.
  4. Grease your palm well with oil. Take a medium size ball of dough and make a ball shape between your palms. Smooth out the ball, make sure it is crack- free. Roll it into oval shape or round disc.
  5. Heat a Tawa/skillet. Grease it with oil and put bhatura on it.
  6. First, cook from one side. Spread Vi tsp of oil on top surface of bhatura. Turn and cook the other side. When brown spots appear on both sides, it’s done. Eat Non-Fried Oats Bhature with chole masala.

Chole Masala Cooking Recipe

Serves 4
Preparation time: 15 mins
Cooking time: 50 mins
Main course (Weekend special)

Ingredients

  • Uncooked dried Chickpeas: 400 g
  • Onion: 1 medium
  • Water: 1200 ml
  • Tea bags: 4
  • Salt: To taste

For Gravy

  • Garlic: 1 bulb/25-28 cloves
  • Onion: 6 medium
  • Cumin seeds: 1 tsp
  • Red chili powder: ½ tsp
  • Chole masala: 2 tbsp
  • Water: 300 ml
  • Mustard oil: 2 tbsp
  • Ginger: 2 inches
  • Asafoetida: 1 tsp
  • Bay leaves: 2
  • Turmeric powder: ½ tsp
  • Garam masala: 1 tsp
  • Dry mango powder: 1 tsp
  • Salt: To taste

Recipes to Prevent and Control Diabetes - Non-Fried Oats Bhature & Chole Masala 1

Cooking Method

  1. Soak the chickpeas in enough water overnight or for at least 8 hours.
  2. Next day, drain the water and rinse chickpeas thoroughly.
  3. Take the soaked chickpeas, tea bags, salt, sliced onion (1 medium), and 1200 ml water in a pressure cooker. Pressure cook on medium flame for 5-6 whistles. It will take around 15 minutes. The chickpeas should be soft when you mash them with a spoon. If chickpeas are hard, then pressure cook them for two whistles.
  4. Squeeze and discard the tea bags. Strain the chickpeas and keep the stock for later use.
  5. Grind onion, garlic, and ginger together to make a smooth paste.
  6. Add mustard oil to the hot pan. Add asafoetida, cumin seeds, and bay leaves, and saute for 2 minutes.
  7. Add the onion paste to the oil. Mix well and cover the pan with a lid. Cook on medium-low flame for 15 minutes. Cook till it leaves oil.
  8. Add chole masala, garam masala, turmeric powder, dry mango powder, red chili powder, and salt. Cook for 5 minutes.
  9. Add chickpeas and mix well. Masala mixture should coat the chickpeas entirely. Cook for 5-7 minutes.
  10. Add the chickpeas stock plus 300 ml of water. Don’t add too much water as it will dilute the taste.
  11. Bring it to a boil. Turn the flame to low. Cook for 10 minutes until chickpeas absorb the flavor of masala. The gravy should be thick.
  12. Your Chole Masala is ready to eat. Eat it with non-fried oats bhature or brown rice.

Recipes to Prevent and Control Diabetes – Methi Matar in White Gravy & Karela Kalonji

Recipes to Prevent and Control Diabetes - Methi Matar in White Gravy & Karela Kalonji

Recipes to Prevent and Control Diabetes – Methi Matar in White Gravy & Karela Kalonji

Methi Matar in White Gravy Cooking Recipe

Serves: 4
Preparation time: 30 mins
Cooking time: 50 mins
Main course (Weekend Special)

Ingredients

  • Fresh fenugreek leaves: 200 g
  • Onion: 4 medium
  • Garlic: 10
  • Fresh curd: 200 g
  • Melon seeds: 2 tbsp
  • Bay leaf: 1
  • Garam masala: 1 tsp
  • Salt: To taste
  • Ghee: 1½ tbsp
  • Green peas: 100 g
  • Ginger: 1 inch
  • Green chilies: 2-3
  • Cashew nuts: 50 g
  • Cumin seeds: ½ tsp
  • Asafoetida: ¼ tsp
  • Coriander powder: ½ tsp
  • Water: 200 ml + as required

Recipes to Prevent and Control Diabetes - Methi Matar in White Gravy & Karela Kalonji

Cooking Method

  1. Chop fenugreek leaves. Sprinkle salt, cover, and leave for 15 minutes. Fenugreek leaves will release water. Squeeze out all the water. This step will reduce the bitterness of fenugreek leaves. Do not throw fenugreek water. Use it for kneading dough.
  2. Grind onion, ginger, garlic, and green chilies together to a fine paste.
  3. Soak cashew nuts and melon seeds in 100 ml hot water for 15 minutes. Blend with water into a fine white paste.
  4. Boil green peas in salted water for 5 minutes. Strain and discard the water. Keep green peas for later use.
  5. Heat 1 tsp of ghee. Add fenugreek leaves. Cook for 8-10 minutes.
  6. Meanwhile, heat 1 tbsp of ghee in another pan. Add asafoetida, cumin seeds, and bay leaf. Cook for a minute.
  7. Add onion paste. Cover and cook for 15 minutes on low flame.
  8. Add cashew-melon paste. Cover and cook for 15 minutes on low flame. Stir occasionally.
  9. Beat the curd with a spatula until smooth. Keep the flame low. Add curd. Cook for 5 minutes.
  10. Add garam masala, coriander powder, and salt. Mix well. Cover and cook on low flame for 10 minutes or till the gravy leave oil. You will see the oil on top of the gravy.
  11. Add 150 ml water (add more water if required). Bring it to a boil. Turn the flame to low and add fenugreek leave and green peas. Mix well. Simmer for 5 minutes on low flame. Serve hot with chapati and rice.

Tips:

  • Use only fresh curd; otherwise, the gravy will turn sour. Another way to reduce the sourness of curd is to cook it well. The longer you cook the curd, the less sour it will be.
  • Always cook curd on low flame. Cooking on high flame may curdle the curd.
  • Adjust the amount of water according to taste. Gravy thickens with time. If your gravy has become thick, then add 50 ml-100 ml hot water and bring it to a boil.

Karela Kalonji Cooking Recipe

Serves: 4
Preparation time: 30 mins
Cooking time: 30 mins
Main course (Weekend special)

Ingredients

  • Bitter gourd: 10 small
  • Mustard oil: 1½ tbsp
  • Salt: To taste

For Stuffing

  • Garlic: 1 whole bulb (22-25 cloves)
  • Panch phoran masala: 1 tbsp
  • Dry mango powder: ¼ tsp
  • Mustard oil: 1 tbsp
  • Onion: 5 medium
  • Ginger: 1 inch
  • Red chili powder: ¼ tsp
  • Salt: To taste

Recipes to Prevent and Control Diabetes - Methi Matar in White Gravy & Karela Kalonji 1

Cooking Method

For Stuffing

  1. Finely chop the onion, ginger and garlic.
  2. Heat a tablespoon of oil in a pan. Add chopped ginger and garlic. Cook for 2 minutes.
  3. Add chopped onion. Cook for 10-15 minutes on low flame till all onion moisture evaporates and onion dries up.
  4. Add panch phoran, salt, red chili powder, and dry mango powder. Cook for 5 minutes. Keep aside.

For Karela Kalonji

  1. Wash bitter gourd thoroughly and soak in hot and salted water for 15 minutes. Pat dry with a kitchen towel. Peel them.
  2. Make vertical cuts. Carefully remove seeds with a small spoon to make an empty pocket. Fill a spoonful of onion masala in bitter gourd.
  3. Steam the stuffed bitter gourds for 5-7 minutes, not more than that. This step is very important as it reduces 80% of the oil absorption of bitter gourds.
  4. Heat a tablespoon of oil in a pan. Add 6-7 stuffed bitter gourds. Cover and cook for 15 minutes. Turn the bitter gourd every 3-4 minutes for even cooking. Cook till they are brown.
  5. Once cooked, take out the bitter gourds from the pan. Add a teaspoon of oil and cook the rest of the stuffed bitter gourds.
  6. Enjoy Karela Kaloji with chapati along with rice and dal in the afternoon on holiday, and you will not feel hungry till evening.

Tip: Cook the onion masala on low flame only. This may take longer, but it is an important step. Cooking the masala on low flame for a long time increases its sweetness and also enhances the taste.

Recipes to Prevent and Control Diabetes – Amla Pickle, Amla Chutney & Palak Paratha

Recipes to Prevent and Control Diabetes – Amla Pickle, Amla Chutney & Palak Paratha

Instant Amla Pickle Cooking Recipe

Makes: 350 g
Preparation time: 15 mins
Cooking time: 15 mins
Condiment

Ingredients

  • Indian gooseberry: 250 g
  • Kala namak mix: 1 tbsp
  • Mustard oil: 2 tbsp
  • Fresh turmeric: 100 g
  • Asafoetida: ½ tsp

Recipes to Prevent and Control Diabetes - Amla Pickle, Amla Chutney & Palak Paratha

Cooking Method

  1. Stream whole Indian gooseberries. Let them cool completely. Remove seeds. Peel and grate fresh turmeric.
  2. Take grated turmeric and Indian gooseberry pieces in a bowl.
  3. Add asafoetida, kala namak mix and mustard oil. Mix well.
  4. Cover the bowl with a muslin cloth. Keep it in the sunlight for a day. Take it inside in the evening.
  5. Fill Instant Amla Pickle in an airtight glass container. Store it under refrigeration for up to 2 weeks.

Amla Chutney Cooking Recipe

Makes: 120 g
Preparation time: 10 mins
Condiment

Ingredients

  • Indian gooseberry: 100 g
  • Garlic: 7-8 cloves
  • Kala namak mix: 1 tbsp
  • Green chili: 1
  • Coriander leaves: 25g

Recipes to Prevent and Control Diabetes - Amla Pickle, Amla Chutney & Palak Paratha 1

Cooking Method

  1. Remove seeds from Indian gooseberry.
  2. Put all ingredients in a grinder jar. Add coriander leaves along with the stem, no need to remove the stem.
  3. Grind the chutney coarsely without adding water.
  4. Enjoy the tangy Amla Chutney as it is or with rice and dal.

White Radish Stuffed Palak Paratha Cooking Recipe

Serves: 4
Preparation time: 30 mins
Cooking time: 20 mins
Breakfast

Ingredients

For Stuffing

  • White radish: 500 gm
  • Cumin seeds: 1 tsp
  • Green garlic: 50 g
  • Ginger: 1 inch
  • Asafoetida: ½ tsp
  • Coriander leaves: 50 g
  • Salt: To taste

For Paratha

  • Whole wheat flour: 400 g
  • Spinach: 150 g
  • Salt: To taste
  • Lemon juice: 1 tbsp
  • Olive oil: 1tbsp + as required

Recipes to Prevent and Control Diabetes - Amla Pickle, Amla Chutney & Palak Paratha 2

Cooking Method

For Stuffing

  1. Peel and grate white radish. Sprinkle salt over grated radish. Cover and keep aside for 15 minutes. Squeeze radish to remove as much water as you can. Keep the water for kneading.
  2. Dry roast cumin seeds and crush them with a pestle.
  3. Add cumin seeds, asafoetida, chopped ginger, green garlic, and chopped coriander leaves to radish. Mix well.

For Paratha

  1. Blanch the spinach with lemon juice and salt for 1 to 2 minutes using minimal water. Make a fine paste.
  2. Add spinach paste and oil to whole wheat flour. Knead to a regular dough using radish water (if required).
  3. Take a medium-sized ball from the dough. Make a smooth crack-free ball using your palms. Flatten the dough on your palm with your fingers. Keep center part a little thicker and sides thinner.
  4. Put a spoonful of radish stuffing in the center, seal the edges. Dip it in dry whole wheat flour, dust off the excess flour. Use a rolling pin to roll the dough into a circle.
  5. Heat the tawa/griddle/skillet on medium-high flame. Place the paratha on the skillet. Cook for about a minute. Flip the paratha and spread 3-4 drops of oil. Cook until it turns light brown.
  6. Flip the paratha again and pour 3-4 drops of olive oil on top, and spread it evenly over the surface. Gently press the paratha with the flat spatula to help the paratha cook evenly.
  7. When brown spots appear on both sides of the paratha, take out the paratha on a serving plate. Similarly, make all the parathas.

Recipes to Prevent and Control Diabetes – Pyaz wale Karele & Mung Litti Chokha

Recipes to Prevent and Control Diabetes - Pyaz wale Karele & Mung Litti Chokha

Recipes to Prevent and Control Diabetes – Pyaz wale Karele & Mung Litti Chokha

Pyaz wale Karele Cooking Recipe

Serves: 4
Preparation time: 15 mins
Cooking time: 30 mins
Side dish

Ingredients

  • Bitter gourd: 250 g
  • Dry mango powder: ½ tsp
  • Panch phoran masala: 1 tsp
  • Salt: To taste
  • Onion: 200 g
  • Cumin seeds: ½ tsp
  • Asafoetida: ¼ tsp
  • Oil: 2 tbsp

Recipes to Prevent and Control Diabetes - Pyaz wale Karele & Mung Litti Chokha

Cooking Method

  1. Wash bitter gourd and soak them in salted hot water for 15 minutes to reduce their bitterness. Dry them thoroughly with a kitchen towel. Remove both ends and peel them but do not throw the peel (see tip).
  2. Slice the bitter gourd and cut onion lengthwise.
  3. Heat oil in a pan. Add asafoetida and cumin seeds. Cook for a minute. Add bitter gourds and cook on low flame for 15 minutes or till they become crispy. Add onions and cook for 10 minutes.
  4. Add panch phoran masala, dry mango powder and salt. Cook for 5 minutes. Serve hot.

Tip: Take the peel of bitter gourd in a muslin cloth. Squeeze to collect bitter gourd juice. Discard the solid part and drink the juice while it is fresh. The juice will thicken if you keep it for later.

Mung Litti Chokha Cooking Recipe

Serves: 4
Preparation time: 30 mins
Cooking time: 50 mins
Main course (Weekend special)

Ingredients

For Dough

  • Whole wheat flour: 500 g
  • Water: To knead
  • Salt: To taste
  • Oil: 1 tbsp

For Mung Stuffing

  • Mung beans: 300 g
  • Turmeric powder: ½ tsp
  • Dry red chilies: 2
  • Salt: To taste
  • Oil: 1 tsp
  • Cumin seeds: 1 tsp
  • Black pepper powder: ¼ tsp
  • Asafoetida: ½ tsp
  • Water: 200 ml

For Chokha

  • Sweet potato: 150 g
  • Garlic: 8
  • Chopped coriander: 2 tbsp
  • Tomato: 3 medium
  • Chopped green chilies: 1
  • Salt: To taste

Recipes to Prevent and Control Diabetes - Pyaz wale Karele & Mung Litti Chokha 1

Cooking Method

For Dough

  1. Take all ingredients except water in a bowl. Gradually add water and knead to a soft dough. Cover and leave aside for 30 minutes.

For Mung Stuffing

  1. Soak mung beans in enough water overnight. Wash the overnight soaked mung beans with fresh water.
  2. Heat oil in a pressure cooker. Add asafoetida, cumin seeds, and dry red chilies. Cook till cumin seeds change color.
  3. Add mung beans. Cook for 5 minutes. Add turmeric powder, black pepper powder, and salt. Cook for 5 minutes.
  4. Add water and pressure cook for 4 whistles on low flame. Mung beans should be completely cooked.
  5. Mash the mung beans well with a masher or a pestle.
  6. Return the cooker to heat and cook on low flame until all water evaporates and the stuffing dries up. Keep stirring it continuously to prevent the stuffing from sticking to the bottom of the cooker.

For Mung Litti

  1. Take a medium-sized ball from the dough. Flatten the dough on your palm with your fingers. Keep center part a little thick and sides thin.
  2. Fill a spoonful of mung stuffing in the center and seal the sides and make a ball. Gently press and flatten the litti.
  3. Brush the littis with oil. Steam the littis in a steamer for 15 minutes.
  4. Or bake the littis in a pre-heated oven at 200 °C for 10 minutes. Flip the littis and bake for 10-15 minutes.

For Chokha

  1. Steam the sweet potatoes. Place the tomatoes and steamed sweet potatoes on a metal rack on a stove-top over direct flame. Roast from all sides till tomatoes are tender. Remove from heat.
  2. Remove tomato and sweet potato skin and mash them.
  3. Add crushed garlic, salt, chopped green chilies, and coriander leaves. Mix well and serve with Mung Littti.

Recipes to Prevent and Control Diabetes – Multigrain Methi Puri & Almond Crackers

Recipes to Prevent and Control Diabetes – Multigrain Methi Puri & Almond Crackers

Multigrain Methi Puri Cooking Recipe

Makes: 165 g
Preparation time: 30 mins
Cooking time: 15 mins
Snack

Ingredients

  • Oat Flour: 75 g
  • Semolina: 15 g
  • Asafoetida: A pinch
  • Extra virgin olive oil: 1 tbsp
  • Whole wheat flour: 75 g
  • Turmeric powder: 1 tsp
  • Salt: To taste
  • Garam masala: 1 tbsp

To Grind Together

  • Peanuts: 70 g
  • Ginger: 1 inch
  • Cloves: 5
  • Fennel: 1 tbsp
  • Curd: 1 tbsp, if required
  • Onion: 2 medium
  • Sprouted fenugreek seeds: 2 tbsp
  • Green chilies: 2
  • White sesame seeds: 2 tbsp
  • Lemon juice: 1½ tbsp

Recipes to Prevent and Control Diabetes - Multigrain Methi Puri & Almond Crackers

Cooking Method

  1. Dry roast peanuts. Remove from heat. Once cool enough to handle, rub the peanuts between your palms to remove the skin.
  2. Grind together peanuts, onion, ginger, cloves, chilies, fennel, sesame, sprouted fenugreek seeds, and lemon juice.
  3. Take all three flours in a bowl. Add asafoetida, oil, salt, turmeric powder, garam masala, and mix well.
  4. Add the prepared white paste to the flour mix and knead to make a slightly stiff dough. If the dough seems too dry, then add curd.
  5. Pinch a medium-sized ball from the dough. Roll to a big round puri of thickness around 3 mm. Meanwhile, pre-heat the oven to 180 °C.
  6. Take a fork and prick the surface of the puri so that it does not puff up while baking.
  7. Take a cookie cutter and cut the puris into the desired shape. Repeat the same process for the rest of the dough.
  8. Place the puris in a greased baking tray. Brush the puri top with oil. Bake puris in a pre-heated oven at 180 °C for 10 minutes. Flip the puris and bake for 5 minutes.

Tip: If you don’t have sprouted fenugreek seeds available, use overnight soaked fenugreek seeds and add 1½ tbsp instead of 2 tbsp.

Almond Crackers Cooking Recipe

Makes: 150 g
Preparation time: 15 mins
Cooking time: 15 mins
Snack

Ingredients

  • Whole wheat flour: 100 g
  • Almond: 45 g
  • Salt: 1 tsp/to taste
  • Oats flour: 50 g
  • Desiccated coconut: 25 g
  • Water: 75-100 ml

For Topping

  • White sesame seeds: 1 tbsp
  • Desiccated coconut: 1 tbsp
  • Almond powder: 1 tbsp

Recipes to Prevent and Control Diabetes - Multigrain Methi Puri & Almond Crackers 1

Cooking Method

  1. Dry roast almonds till they slightly change color. Cool and grind to make a fine powder. Save 1 tbsp of almond powder for the topping and use the rest for dough.
  2. Take whole wheat flour, oat flour, desiccated coconut, almond powder, and salt in a bowl. Gradually add water and knead to a stiff dough. The dough should not be soft. Leave covered for 10 minutes.
  3. Pinch medium size ball from the dough. Sprinkle flour to your work surface and roll the dough using a rolling pin. Keep the thickness to 3 mm to 4 mm.
  4. Cut out the sides with a cutter to make large rectangular dough sheet.
  5. Take a fork and prick it into the rolled dough so that the crackers do not puff up while baking.
  6. Sprinkle sesame seeds, almond powder, and desiccated coconut over dough sheet. Tap with your fingers or roll gently with a rolling pin so that the nuts and seeds stick to the dough firmly.
  7. With a zig-zag cutter or regular knife, cut the dough sheet to make 1 inch or 2 inches crackers.
  8. Placed the crackers on the baking tray and bake in a pre-heated oven at 180 °C for 10 minutes. Flip the crackers and bake for 5 minutes or until the edges are browned.
  9. Takeout the crackers from the oven and allow them to cool completely before filling them in a container; otherwise, the crackers will lose their crunchiness.
  10. Store in an airtight container and consume within 5 days.