GD recipe : Cauliflower, cabbage, tuver and lilva subji

5 cup cut cauliflower
3 cup cut cabbage
1/4 cup frozen green tuver ( Piegon peas, http://img.21food.com/userimages/gandulescn/gandulescn$61716743.jpg )
1/4 cup frozen papdi lilva
1 tomato
2 tbsp pav bhaji masala
1/2 tbsp turmeric
1/2 tbsp red chili powder
1/2 tbsp mustard seeds
2 tbsp canola oil
salt

1) Cut cauliflower, cabbage and tomato in big chunks.
2) Heat a pressure cooker, heat oil, add mustard seeds, let it crack. Add all vegetables, all powder masala, salt and cut tomato.
3) Add 1/2 cup of water in it. Close the cooker, put it on hight flame first for one whistle. Reduce the flame on medium for second and third whistle. Turn of the stove. Open the cooker after 10 or 15 minutes. If you see extra water put it on flame and let it burn.
4) Serve with chapati. Taste yummy.

Gestational Diabetes Recipes

Split moong daal with skin and udad daal dosa.

1/2 cup split moong daal with skin
1/4 cup udal daal
3 green chilies
1" ginger piece
Salt
Canola oil

1) Soak both daal 6 to 8 hours. Wash it and grind it with little water, ginger and green chilies.
2) Before making dosa add salt according to taste.
3) Heat non stick or dosa tava. Add the better and make it how ever thick or thin you want with oil. If you find better is very thick add water, make it thin.
4) It's very easy to make, it's very tasty.
5) Instead of roti or chapati, this is very good option. You can eat 2 or 3 with any green vegetables.

Puff

Ingredients:

1 packet puff pastry sheets - (brand-Pepperidge Farm)

5 boiled-mashed potatoes

1/4 cup boiled green peas

3 tbsp cut carrots

1 small onion - chopped

2 tbsp green chili and ginger paste

3 tbsp fresh cut cilantro

1 tbsp red chili powder

1/4 tbsp turmeric powder

1/2 tbsp garam masala.

2 tbsp oil

salt

1) Heat oil in a pan, add onion, carrots, chili-ginger paste and green peas. Fry all together till it cooks.

2) Add all powder masalas, let if fry for couple seconds

3) Finally add mashed potatoes, salt and cilantro. Mix it well. Keep it aside.

4) Take one pastry sheet, cut it in square 9 pieces.

5) Take one piece, put potato filling, close it and press the edges.

6) When all get done put it in baking dish. Bake it for 15 minutes

7) Serve with your favourite chutney or sauce

Thanks to Avanti & Sumegha for giving me the idea of pastry sheets.

Pasta

Ingredients:

3 cup penne rigatoni pasta- whole wheat or multi grain will be good.

2 cup of pasta sauce (any flavour)

1 large green capsicum - cut in long slices

1 large onion - sliced

1/2 cup artichoke(frozen or canned

1 clove of garlic - chopped

1 tsp red chili flakes

1/2 tbsp dried herbs(Italian herb mix)

1/2 cup of chopped fresh basil

1/4 cup grated cheese (Amul cheese taste good)

2 tbsp olive oil

1) Boil water in big vessel- add salt and pasta, mix it well. Boil the pasta for 9 to 11 minutes. Drain it and keep aside.

2) Heat olive oil in a pan. Add onion and garlic, fry it till become brown, add cut capsicum, artichoke. cook it for 5 to 6 minutes on medium flame.

3) Add pasta sauce, Italian herbs mix and red chili flakes. Cook the sauce for 4 to 5 minutes.

4) Finally add pasta in the sauce, mix it.

5) Put the pasta in a pan, add grated cheese on top of it.

6) Garnish with fresh basil.

Daikon leaves sabji

Easy to make, low calories and healthy.

Ingredients:

1 bunch of daikon leaves.

4 tbsp gram flour (besan)

1 tsp mustard seeds

1/4 tbsp red chili powder

1 tsp turmeric powder

1 tsp coriander powder

salt

2 tbsp oil

1) Chop daikon leaves finely and wash it.

2) Heat oil in a thick bottom pan, add mustard seeds- let it crack.

3) Add chopped daikon leaves and all powder masalas with salt. Mix it.

4) Sprinkle gram flour on top of that. Do not mix it.

5) Cover the pan, let it cook on low flame for 10 minutes.

6) Tasty sabji is ready, serve with roti.

Sev-tomatoes subji

Very easy to make(considered as a Jain subji)

Ingredients:

3 tomatoes - chopped

1 cup thick or thin sev

2 tbsp cilantro

1/2 tbsp mustard seeds

1 tsp turmeric powder

1 tbsp red chili powder

1/2 tbsp coriander powder

2 tbsp oil

salt

1) Put oil in a pan, heat it and add mustard seeds, let it crack. add tomatoes and all powder masalas and salt. Cook it on low-medium flame for 5 to 7 minutes. Add water if you need more gravy.

2) Remove it from flame add cut cilantro and sev. Mix it well, serve with roti, chapati.

Thanks to my mom for teaching me this simple and yummy recipes

.

Caulifower n cabbage paratha

Filling

1 cup shredded cauliflower

1 cup shredded cabbage

2 small potatoes ( boiled and mashed)

2 tbsp ginger paste

1/2 tbsp crushed green chilies

1 tbsp sesame seeds

1/2 tbsp red chili powder

1 tsp turmeric powder

1 tsp sugar

3 tbsp lemon juice

1/2 cup cilantro

salt

2 tbsp oil

For dough:

3 cup wheat flour

water

salt

1/2 tbsp oil

1) Take a large bowl and mix cauliflower, cabbage and potatoes together. keep aside

2) Put 2 tbsp oil in a pan heat it, put sesame seeds, ginger-green chili paste. fry it for couple seconds. Now add cauliflower, cabbage, potatoes, chili powder, turmeric powder, salt, sugar and lemon juice and cilantro. Mix it gently. put it on low-medium flame. It will cook in 5-6 minutes.

3) Now mix the paratha dough. Keep the dough lil bit harder than chapati dough.

4) Make one ball of dough, apply some flour on both side, roll it on rolling pan about chapati size. Add the paratha filling about 2tbsp in it. Close it from all side. again roll it very firmly.

5) Put the paratha in a tava and cook it both side with oil or ghee.

6) Serve with boondi or cucumber raita.

It seems too much work but it is not. It's worth trying...:)