Everything diabetes

Our February social media campaign was called #FavouriteHealthyFood, we got tons of videos, ideas and recipes from all of you that we splattered all over Facebook, Instagram and YouTube. This made us want to create a platform where we could exchange thoughts and ideas about food.

You do not have to cook fancy or complicated masterpieces, just good food made from fresh ingredients with a lot of love!

Madhura and Nupur's adventure began in Krupa's kitchen with Krupa, Soham and Krupa's mom. Krupa and her mother are both doctors and Krupa's son Soham who is 15 years old is T1 (and so are Madhura and Nupur). Watch the magic that unfolds over a low carb lunch on a lazy afternoon. We can't seem to decide if it was more fun cooking together or eating together!

We started with everyone's favourite lemonade and popped it in the fridge to cool until lunch was ready.

Lemonade


A simple and absolutely fun recipe when prepared with kids! Makes a fantastic beverage for summers to quench thirst and stay away from dehydration.

Time

Serves

5 Minutes

6 People


Ingredients

4 tablespoons fresh lemon juice
4 tablespoons salt
1.5 litre sparkling water
A few mint leaves and lemon wedges
Few drops of stevia


Preparation

  1. Combine salt, lemon juice and stevia in a large jar.
  2. Adjust the quantity of the salt and lemon juice as per your taste buds.
  3. Slowly pour sparkling water into the jar as it rises quickly if poured in a go.
  4. Add fresh mint leaves into the lemonade for mild flavor and garnishing.
  5. Keep the jar in the fridge to cool.
  6. Serve chilled lemonade with a lemon wedge on the rim of the glass.


Macros per serving

0P | 2C | 0F

We moved on to making the simple and satisfying koshimbir, which is a Maharashtrian salad and accompaniment.

Koshimbir


This refreshing salad with raw veggies is a must in Maharashtrian cuisine. This version of koshimbir doesn’t involve ‘fodni’ or tadka, i.e. tempering, and is served chilled. Perfect for summers!

Time

Serves

15 Minutes

6 People


Ingredients

2 tomatoes chopped
2 onions chopped
2 cucumbers chopped
1 green chilli roughly chopped
1 tablespoon chaat masala
1 tablespoon lemon juice
2 tablespoon finely chopped coriander leaves
Salt to taste


Preparation

  1. Combine the chopped veggies in a deep mixing bowl.
  2. Add finely chopped green chilli and coriander leaves along with chaat masala, lemon juice and salt as required.
  3. Mix well.
  4. Keep the bowl into the fridge so that the flavors of coriander leaves, lemon juice, chaat masala and chilli are enhanced further.
  5. Serve the koshimbir chilled.


Macros per serving

0P | 2C | 0F

Madhura's absolute favourite dish in the world is paneer or cottage cheese. It is her go-to protein source. Watch how she actually makes a fresh batch of paneer from scratch.

Paneer bhurji


Protein rich scrambled paneer with masalas and vegetables is a filling and yummy dish that can be easily made at home with some leftover milk.

Time

Serves

30 Minutes

6 People


Ingredients

1 litre milk
3 tablespoon lemon juice
2 onions julienned
2 tomatoes julienned
1 capsicum julienned
1 green chilli julienned
2 tablespoons oil
1 teaspoon turmeric powder
2 teaspoons red chilli powder
1 teaspoon coriander powder
1 teaspoon cumin seeds
1 teaspoon garam masala
2 tablespoon finely chopped coriander leaves
Salt to taste


Preparation

  1. Boil the milk and turn of the heat once it reaches its boiling point.
  2. Add lemon juice to the hot milk, keep stirring until the milk curdles. Let it cool.
  3. Place muslin cloth in colander and drain the whey from the curdled milk until it coagulates and forms a firm ball of paneer.
  4. Heat oil in a pan. Add cumin seeds and wait for them to crackle.
  5. Add onions once the seeds stop crackling. Sauté them on a high flame for a minute.
  6. Add capsicum and sauté for another minute.
  7. Add tomatoes and green chilli and then add salt to taste, turmeric powder, red chilli powder, coriander powder, garam masala one by one.
  8. Keep stirring the veggies; but do not overcook them. Make sure they remain crunchy.
  9. Crumble the paneer and add it to the pan.
  10. Add a tablespoon of water to cook if the bhurji looks too dry.
  11. Mix well and stir occasionally for a minute or two.
  12. Add chopped coriander leaves to garnish and serve hot.


Macros per serving

8P | 8C | 2F

Omelettes make Nupur happy and she thinks the way you make an omelette reveals your character. She thinks omelettes are perfect for every occasion. We love Krupa's tip of adding a little ginger garlic paste to masala omelettes for the extra zing!

Masala omelettes


Easy and inexpensive pancakes made with beaten eggs, seasonings and cooked in butter or oil.

Time

Serves

15 Minutes

5 People


Ingredients

10 eggs
2 onions finely chopped
2 tablespoons ginger garlic paste
2 green chillies roughly chopped
2 tablespoon oil/butter
1 teaspoon turmeric powder
2 tablespoon finely chopped coriander leaves
Salt to taste


Preparation

  1. Mix chopped onions, ginger garlic paste, chopped chillies, turmeric powder and chopped coriander leaves in a large bowl.
  2. Crack the eggs and add it to the mixture. Add salt to taste. Whisk the mixture gently.
  3. Heat a griddle pan with little oil and pour the mixture onto the pan once the oil is hot.
  4. Give it a quick swirl so that it distributes evenly across the pan.
  5. Cook the underside for a minute on medium heat till it sets, is light brown and slightly crisp around the edges.
  6. Flip the omelette over and cook for a further minute on medium heat.
  7. Set aside and keep it warm. Wipe the griddle and repeat the procedure for rest of the eggs.
  8. Enjoy the omelettes hot!


Macros per serving

12P | 5C | 5F

Krupa comes to the rescue with her family recipe of chicken masala that even her mother approves of.

Three generations together, Krupa's mum, Krupa and Krupa's son Soham
f

Chicken masala


A traditional recipe with chunks of chicken marinated in Indian spices.

Time

Serves

45 Minutes

6 People


Ingredients

1 kg chicken
2 tablespoon ginger garlic paste
3 onions finely chopped
4 tablespoons dried coconut flakes (optional)
2 tablespoons poppy seeds (optional)
4 tablespoons oil
2 teaspoons turmeric powder
4 tablespoons red chilli powder
4 tablespoons red chilli powder
2 tablespoons garam masala
2 tablespoons coriander powder
3 tablespoon finely chopped coriander leaves
Salt to taste


Preparation

  1. Mix the ginger garlic paste, turmeric powder, red chilli powder, salt and a teaspoon of oil with the chicken pieces in a large mixing bowl.
  2. Marinate the chicken for at least 15 minutes.
  3. Heat the remaining oil in a deep bottom pan.
  4. Add chopped onions into the hot oil. Grind some onions, dried coconut flakes or poppy seeds into a coarse paste for more gravy (optional).
  5. Sauté the onions until they are translucent. Do not burn.
  6. Add marinated chicken and cook on high flame until the chicken pieces appear whitish coloured.
  7. Cover the pan with the lid and cook the chicken on low flame.
  8. Add coriander powder, garam masala and salt if required once the chicken is cooked about 70 to 75 percent.
  9. Let the chicken cook completely. Garnish with coriander leaves right before serving it hot.


Macros per serving

8P | 8C | 15F

Soham was our star behind the scenes and behind the camera. While everyone was chatty and relaxed as ever, Soham was ever ready - be it running down to the grocer to buy a bunch of mint leaves or experimenting with his version of delicious ice-cream..this boy was on a roll!

We finally settled down to enjoy the lunch of our labour. Our blood sugars were very stable before as well as after the meal.

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