Chettinadu Paal Paniyaram

I am typing this in a great hurry as I have a thousand things to do this week with family visiting us, trips to nearby places, visiting relatives etc etc, but here I am as promised with the Paal Paniyaram post. My blog would be really incomplete without Paal Paniyaram featuring here and what an auspicious day for it to make an appearance ;). Any occasion is incomplete for us without a chettinadu delicacy for morning palakaram and Paal Paniyaram as a dessert did complete justice to our Diwali breakfast today :).

A very happy and safe Diwali to all of you!

Ingredients

Serves – 5
Prep Time – 30 min
Cook time – 30 min

For the Paniyaram

1/3 cup urad dal
1/2 cup raw rice
Oil – for deep frying the paniyarams

For the milk

Coconut grated – 1/2 cup
Elachi powder – 1/2 Tsp
Sugar – 1/4 cup
Milk – 1/2 cup

How do you do it

1. Soak the rice and dal in enough water for 1-2 hrs. Drain the water and reserve it. Grind in blender/mixie using the reserved water little by little. Add water needed only for your grinder blade to rotate smoothly, the lesser water you use the better. If you add too much water, the paniyarams will drink oil. Grind it to a very smooth paste, there should be no dal/rice particles left as such. Transfer to a container and keep aside. You can grind this the previous night and refrigerate to to use in the morning.

2. Take coconut milk out of the grated coconut, about 2.5 cups. Grind coconut for a few pulses in the mixie and squeeze the pulp as much as possible to get the juice out. Take the pulp and keep it on a strainer. Pass hot water little by little through the strainer and squeeze the pulp to get the coconut milk from it, till you get about 2.5 cups of coconut milk.

3. Dilute half a cup of pure milk with 1/2 cup water, bring to boil, mix with the coconut milk, add the sugar, each powder and let it dissolve.

4. Keep 3 cups of hot water in a bowl. Once you fry the paniyarams, add them to this bowl, this will remove the oil from the paniyarams.

5. Heat oil in a kadai to deep fry the paniyarams. Spoon the paniyaram batter little by little into the kadai. Add till the kadai is almost full, fry in low-medium flame. When the paniyarams start to turn light brown, remove them and put them in hot water.

Note: The paniyarams will puff up as they get fried, so add a tsp by tsp of
batter each time to fill the kadai, not more. We want small sized
paniyarams. Make sure the paniyarams don’t turn golden brown, you should remove it when its a very light shade of brown.

6. Remove the paniyarams from hot water after a minute and add it to the milk. Repeat step 5 and 6 till the batter is over. Let the paniyarams soak in coconut milk for an hour.

7. Yummy Paal Paniyarams ready to serve on a special occasion 🙂

Notes

Grind smoothly with as little water as possible. This is a very important step, adding too much water will make the paniyarams drink oil.

When adding the paniyaram batter to the kadai, add a tsp by tsp, to
fill the kadai, do not add the big spoonful of batter, they will puff up
while getting fried, and you will end up with really big paniyarams.

Do not fry until deep brown. When it’s a very light shade of brown, or when it starts to brown, remove them.

Fry in medium-low flame, do effective flame management to make sure the insides of the paniyarams are cooked well.

Carrot Kheer Gajar Kheer

I love making easy desserts that are extremely delicious. I don’t have a

big

Sweet tooth at all and I hardly crave for chocolates, ice-cream and the likes. So if you are looking for a large 8-layered fancy chocolate slathered cake, you won’t find it in here :). I have never felt like getting into all that effort for a dessert. But I do live with a person who is the exact opposite. His teeth are all sweet ;). So once in a while, I have to make the puddings, cakes, muffins, cheer, cookies, etc. for S. He has often commented about the lack of dessert posts in my blog [ can you sense the ulterior motive? ;)] and I agree. So I am trying to make at least a couple of healthy desserts each month.

I think Carrot Kheer would be one of my go-to dessert recipes if I had a lot of guests coming in. Not a lot of effort or time involved in making this one, but the result is super delicious and also makes you feel healthy. Carrot always does. 🙂 So let us get on to learning how to make this kheer.

Ingredients

Serves – 2
Prep Time – 10 min
Cook time – 15 min

Carrot – 4 media, chopped into medium sized pieces
Milk – 2 cups
Sugar – 1/4 cup minus 1.5 Tsp
Raisins – 1 Tsp
broken Cashews – 1 Tbsp
Cardamom Powder – 1/4 Tsp
Ghee – 1.5 Tsp

How do you do it

1. Take the carrots and 1 cup milk in the pressure cooker and pressure cook for 2-3 whistles. Let this cool completely. Blend this milk-carrot using your mixer jar into a smooth paste and keep.

2. Heat ghee in a pan, add cashews and raisins and roast until they brown. Keep aside.

3. In the same pan, add the blended carrot-milk paste and saute for 3-5 minutes. This is just to make sure there is no raw smell. Cool this mixture again.

4. Take the remaining one cup of milk in a thick bottom milk pan and bring to boil. When it starts to boil, add the sugar, cardamom powder and stir. Simmer on low heat for 15-20 minutes until the milk thickens and reduces in quantity. Cool completely.

5. Mix the reduced milk and sauteed blended carrot-milk paste and the raisins, nuts together. Fill them up in individual glasses and chill them in the refrigerator.

You could add some chopped almonds on top while serving. Enjoy! 🙂

Carrot Halwa Gajar ka Halwa

What occasion is it? Yes, my 100the post! Yaaaaaay :-)! When I started this blog, I did set a goal to get to a 100 before the end of this year, and I am very happy I kept at this. And frankly, the 90s have been difficult. Now I understand why the Master-blaster Sachin Tendulkar struggled to get to 100 centuries ;). Okay, now thats a little too much, the anology, I know 😉
Its been nothing but an enjoyable 10 months obsessing over this blog. Its become so much a part of my life and surely will continue to be so. Thanks to all of you who have been visiting, trying recipes from here and giving me feedback, that’s one of the key things that pushes this blog forward. Please continue to do so :).

I also have one more update here; foldover has moved to its custom domain www.thefoodoverip.com. If you happen to use the blog-spot suffix, you will be re-directed to www.thefoodoverip.com

To celebrate the 100th post, I made a classic winter dessert – Carrot halwa, popularly known as Gajar Ka Halwa. Winter is peeking into Mumbai and that means lush red winter carrots. These are the carrots that are traditionally used to make gajar halwa as against the orange colored carrots. S loves gajar halwa and hes been at me for almost a year now to use these red carrots for making Carrot Halwa. I never got around to do it until today when he went shoping alone and dumped on me a bag of these winter carrots. And so the carrot halwa was re-born in my kitchen 🙂

I am not even going to start to say how yum and delicious they were; you just have to try it out yourself 🙂

Ingredients

Serves – 4
Prep Time – 15 min
Cook time – 1 hr

Carrots – 1 Kg [approx 10 carrots] – Grated
Milk – 2.5 cups mixed with 1/4 cup water
Sugar – 3/4 cup + 2 Tbsp
Elachi powder – 1 generous pinch
Ghee – 4 Tbsp
Cashews – 10
Raisins – 5-6

How do you do it

1. Heat a tsp of ghee in a heavy/thick base nonstick pan. Fry the cashews and raisins and set aside.

2. Add 1 more tbsp of ghee to the pan. Add the grated carrot and saute for 2-3 minutes until they turn a lighter shade. This to get rid of the rawness of the carrot.

3. Once done, add the milk into the pan and bring to boil. Then reduce the flame to medium, close with a lid, and let the carrots get cooked in the milk. This is going to take some time. It takes close to 30 minutes for the carrots to get softer/mashed and for the milk to reduce. Keep stirring now then during the 30 minutes.

4. Once almost most of the milk has been absorbed by the carrots, add the elachi powder, sugar , remaining ghee and stir it in. Once done, the carrots mixture will tend to loosen again. Let it again cook for another 15 minutes until the halwa starts to leave the sides of the pan. Add the cashews and raisins now and mix it well.

Serve this warm carrot halwa with a scoop of ice-cream. Yum!

Easy and simple Veg Biryani

I have tried many different versions of vegetable biryanis over the last few years, and nothing has come this close to being a favorite. This recipe that I have here now is what I would call my Vegetable Biryani winner in the “Easy Biryani” category. It all started out with a packet of mint remaining in my vegetable drawer section that I wanted to use it somehow and be done with it. I strongly feel any biryani is incomplete without the mint. The mint leaves give that addictive and crazy “wanting for more” taste at the end of each mouthful. With some mint, ginger-garlic paste, and handful of mixed veggies this super quick biryani fix could make your day 🙂
Ingredients

Serves – 2
Spice Level – Moderate
Prep Time – 15 min
Cook time 15 min

Red Onion – 1, thinly sliced
Cauliflower florets – 7, cut into bite sized pieces
Frozen Green Peas – 1/4 cup
Carrot – 1, cut into small pieces
Beans – 7, cut into small pieces
Mushroom – 5 pieces, sliced into pieces
Tomato – 1, cubed into medium sized pieces
Bay leaf – 1
Cinnamon – 1-inch piece
Curry/Red chilli powder – 1 Tsp
Oil – 2 Tbsp
Basmati Rice – 1.25 cups

To grind to a paste

Mint leaves – 1/2 cup loosely packed [
Ginger-Garlic paste – 1 tbsp
Green chili – 5
cloves – 2
cardamom – 2
Fennel seeds – 1 Tsp

How do you do it

1. First wash the basmati rice well and soak the basmati rice in enough water for 20 minutes. Meanwhile, grind the ingredients under ” to grind to paste” with the little water and keep aside.

2. Heat oil in a pressure cooker. Add bay leaf, cinnamon, and jeera seeds and wait for the jeera seeds to roast. Add the sliced onions and saute until they turn transparent, for about 3-5 minutes.

3. Add the ground paste now and red chili/curry powder and saute for 3 minutes. Add all the veggies now except cauliflower and saute for a couple of minutes. Cauliflower is added last because we don’t want them to be overcooked.

4. Drain the soaked rice now and add it to the cooker. Saute for another 2 minutes.

3. Add 1.5 cups of water now, required salt [ about three tsp ], cauliflower pieces and close the pressure cooker. After pressure starts coming out [it will take 1-2 minutes], then put the weight on. Keep the flame in medium, Cook for 8 minutes exactly starting from the time you close the pressure cooker with lid.

4. Keep aside until pressure releases naturally. Remove the cooker lid now and fluff well with a fork.

Serve this yummy biryani with the traditional onion raitha and chips for a splendid meal.

Authentic Chettinadu Therrakal Coconut Gravy with brinjal and potato

This is another authentic Chettinadu dish. The coconut based gravy is used as a side dish for dosais and Idlis. It is super yum, and this preparation never fails to impress. This curry has been a super hit in all parties that I have hosted until now:).
Thermal

Ingredients

Brinjal – 2 medium sized, chopped into small pieces
Potato – 1 Medium sized, chopped into small pieces
Tomato – 1 Medium sized, chopped.
Onion – 1 Large, chopped finely
Ginger-garlic paste – 1 Tspn
Curry Leaves – 1 Sprig

To Temper

Mustard – 1 tspn
Jeera – 1 Tbspn

To dry roast and Grind

Mustard – 1 Tbpn
Jeera – 1 Tbpn
Raw Rice – 2 Tbspn
Fenugreek – 1 Tspn
Saunf – 1 Tspn
Khus – 1 Tspn
Dry red chili – 4
Grated Coconut – 1/2 cup

Method

Heat a pan and dry roast the following – throw in mustard, jeera, raw rice, fenugreek,khus-khus, sound one after the other. Let them roast for a minute or two.Then add in the grated coconut and dry red chili. Roast for a couple of more minutes and switch off the flame. Cool and blend in a mixer with 1/2 cup water to a smooth paste.

Now in the same pan, heat 2 Tbsp of oil. Add mustard and when it splutters, add jeera, let it roast.Add in the onions, curry leaves, and ginger-garlic paste. Saute till onions are translucent.Add the tomatoes and saute till its soft and juicy.Add the brinjal pieces and saute till soft. Now add the ground paste and 1.5 cups of water, and let it boil. When it boils, toss in the potato pieces, and cook till they are half done. Add salt and cook on low flame till the potatoes are fully done, and all the flavors in the curry come together. Add more water if you would like to loosen the gravy.

Serve with hot idli or freshly done dosais. The awesome combination I tell you!.

Carrot cake with Cream-Cheese Frosting

I have known this recipe for long now but never got around to do it. The time seemed apt today as I wanted to clear up the carrots in my fridge and some remaining cream cheese. :). So it’s almost like the carrots and cream cheese wanted to be made into a cake. 🙂

Carrot Cake with Cream-Cheese Frosting

Ingredients

Cake recipe adapted from – Laura in the Kitchen

For the cake

Shredded Carrot – 1.5 cups
All Purpose Flour – 1 and 3/4 cups
Chopped almonds – 3 Tbspn
Raisins – 2 Tbspn
Sugar – 1/2 cup
Brown sugar – 1/4 cup
Baking soda – 1 tspn
Cinnamon – 2tspn
Salt – 1/2tspn
Vegetable oil – 1 cup
Eggs – 2
Vanilla extract – 1Tbspn
Grated orange zest – 1Tspn

For the Frosting

Cream cheese – 100 gms
Unsalted Butter – 1/4 cup
Powdered Sugar – 1/2 cup
Water -1 Tbspn
Vanilla essence – 1 tspn

Method

Preheat your oven to 170 deg C and get that out of the way.Spray an 8-inch square baking pan with non-stick cooking spray and line it with parchment/butter paper.Or prepare the baking tray as you usually do while you bake.

In a bowl, toss the shredded carrots, almonds, raisins and 2Tbspn of all purpose flour and mix well with a spoon. Keep aside. This step will prevent the carrots and raisins from sinking to the bottom of the cake while baking.

Now in another large bowl, add sugar, brown sugar and oil. Mix well. Now break the eggs into them, add vanilla extract and mix well. Now add all the dry ingredients one by one into the bowl, and also add in the shredded carrots/almonds/raisins as well.Mix with a spatula till everything comes together.Pour the mix into the prepared baking tray and even out the top layer well with a spatula. Bake at 170 deg C for 20 mins. The original recipe called for 176 deg C for 30 min. But my oven heats up pretty quickly and this temperature and baking time worked for me. So if you know your oven, adjust the temperature and timing accordingly.

How to prepare to frost

Make sure the butter and cream cheese are at room temperature.Mix all the ingredients for the frosting till you get a nice smooth, creamy texture, add a tbspn of water if needed. You must be able to easily spread the frosting on top of the cake.

After the cake is done [test it by inserting a tooth-pick into the centre of the cake and until it comes out clean], cool it for 30-40 minutes.Once the cake is completely cooled, apply the frosting on top of it. Leave it on for 15-20 minutes till the frosting sets.

Cut a piece of cake and enjoy it along with a cup of hot tea. 🙂

Easy Pressure Cooker Chicken Biryani

This is a no fuss recipe for Chicken Biryani that I have been using very often for a while now. Planning a non-vegetarian menu is so much easier than planning an elaborate vegetarian meal because you don’t need to bother making a variety of dishes when it comes to non-veg menus. If there is a tasty chicken biryani pot on the table, everything else is forgotten, and so I wish I had gotten into the habit of cooking chicken/fish based dishes earlier, it would have made my life much easier :).
As long you have some mint leaves in your hand and remember to marinate the chicken well in advance, this can be made in less than 30 minutes. Chicken biryani served with some pappad, and simple onion raitha can make weekend lunches very special.

 

Ingredients

Adapted from  – Solai

Serves – 4
Spice Level – Moderate
Prep Time – 30 min
Cook time – 20 min

Chicken – 1/2 kg, cut into medium sized pieces
Basmati Rice – 2 cups
Coconut milk – half a cup if canned, if fresh use 1 cup
Onion – 2 , chopped finely
Tomato – 2, chopped finely
Salt – as per need
Turmeric powder – 1/2 tsp
Mint Leaves – 2 handful
Green chillies – 2, slit
Plain red chilli powder – 1 tsp
Ghee – 1 Tbsp
Oil – 2 Tbsp

For seasoning

Bay leaf – 2
Cinnamon – 1 inch pieces, 2 no.
Cardamom – 3
Cloves – 3
Star Anise – 2

To grind to a paste

ginger -3 small pieces
garlic-10 pods
fennel seeds-1 teaspoon
small onions – 10
green chili- 6
Cinnamon- one inch piece
Mint leaves – 2 handful
cloves-3

For Marination

Lemon juice – of half a lemon
Curd – 1 tablespoon
Red Chilli powder -1 tbsp
Coriander powder – 1 1/2 tbsp
Ginger Garlic paste – 2 Tsp
Pepper powder – 2 Tsp
Cumin powder – 2 Tsp
Half of the above ground paste

How do you do it

1. Grind the paste with ingredients under ” To grind to as paste” with the little water and keep aside. Wash and soak Basmati Rice in enough water for 30 minutes

2. Wash the chicken well and marinate the chicken with the listed ingredients under “For marination” for 2 hours at least.

3. Heat 1 tbsp ghee in a kadai. Drain the water from the rice and add it to the kadai. Saute the rice for 2 minutes until it gives out a nice aroma. Keep aside.

4. Heat oil in a pressure cooker, add the items under “To season” one by one and let them roast. Add onions, green chilies, and ginger-garlic paste and saute well until the onions are cooked well.

5. Add the tomatoes and turmeric now and half the quantity of salt, mix well. Let the tomatoes get cooked well – 4 minutes. Now add the red chili powder and remaining half of the ground paste [step 1 paste] and saute well for about 5-7 minutes.

6. Add the chicken pieces, and mint leaves now and cooks for 5 minutes.

7. Mix coconut milk and water to get 3 cups in total to add the pressure cooker. If you are using canned coconut milk, use the half cup of that and remaining 2.5 cups of water. If using fresh coconut milk, use 1 cup of that and 2 cups of water. Now add this to the pressure cooker. Add the required salt and rice now and mix well.

8. Close the cooker with the lid and Pressure cook for 8 minutes. After 8 minutes switch off the flame and let the pressure release naturally. Garnish with chopped coriander leaves and cashews.

Serve this delicious chicken biryani with raita and papad.

A List Of Foods High In Estrogen

Two food sources are by far the highest in plant estrogens. These are soybeans and flaxseeds. Other foods contain less phytoestrogen. Remember that when we speak of estrogen in foods, we’re referring to a large group of different types of chemicals made by plants that have an estrogen-like effect in humans.

Here is an alphabetical list of foods that contain various plant estrogens. For each food listed the amount of three major types of phytoestrogen is shown. These are isoflavones, coumestrol, and lignans.

The amounts are shown as a range. This is because the amount of phytonutrient in a particular food can and does vary. For instance, a variety of soybeans found in one part of the world may have higher phytoestrogen content than one grown somewhere else. Or the same variety of soybean may have a different phytoestrogen content depending on the soil it was grown in and the climate where it was grown.

  Food Isoflavones Coumestrol Lignans
  Beans 0 – 1.5 0 – 3.6 0.05 – 0.18
  Bean sprouts, alfalfa 0 4.7 0
  Bread, brown, white 0 – 0.8 0 0
  Cereals (wheat bran, corn  flour, maize, oatmeal) Less than 0.1 0 0.5
  Fruit (apples, banana, oranges, etc.) Less than 0.1 0 0.1
  Legumes 0 – 0.58 0 0
  Flaxseed 0 0 60 – 370
  Nuts (peanuts, hazel nuts, etc.) Less than 0.1 0 0.2 – 0.33
  Peas (lentil, split peas) 0.1 – 2.5 0 0 – 0.2
  Seeds (sunflower, alfalfa, clover) 0.01 – 0.6 72 – 561
  Soy milk 5 – 10 0 0
  Soy sauces 0.1 – 1.6 0 0.03
  Soy flour 131 – 198 0 0.13
  Soy beans 14 – 153 0.05 0.01 – 0.27
  Teas (black, green) 0.04 – 0.05 0 2.04
  Tempeh 29 – 53 0 0
  Tofu 13.5 – 67 0 0

The foods with the highest phytoestrogen contents have been bolded. It shows that soy products (soy milk, soy flour, soybeans, tempeh, and tofu), flaxseed and some other specific seeds (sunflower, alfalfa, and clover) contain the highest amounts of one or the other of these major classes of phytonutrients.

The key to benefiting from estrogen rich foods is incorporating them into your diet so that they are delicious to eat and you look forward to them. This can take some time. It starts with good recipes. Learn more on our recipes page.

Hamilton Beach Food Processor Review

Welcome to dubai-recipes.com where you will get a deeper insight into the features and functions of the Hamilton Beach 70740 8-Cup Food Processor, its benefits and a bottom line that will help you decide whether this is what you need.

From this reading, you will be able to make an informed decision about the purchase of this item. The knowledge of its positives and negatives will certainly weigh heavily on that purchase decision.
You also get information about how to save the most through taking advantage of the best buy options.

Before we get into the Hamilton Beach 70740 8-Cup Food Processor review, you may be here and NOT looking to read a full review; you may just want to buy this product. If that is the case you can click HERE or the link below to go straight through to Amazon right now.

Features

This food processor is versatile. It quickly slices salad ingredients, chops onions, shreds cabbage, mixes sources, helps in making pesto and grated cheese
It contains a two speed plus pulse regulator
It has a high motor that is 450 watts
Its lids flip making it convenient for compact storage
It has a stainless steel shred disc, slicing blade and S-blade for mixing, chopping and pureeing
It has a wide feed chute
It is dishwasher safe
Main Review

Hamilton Beach 70740 8-Cup Food Processor helps you prepare some ingredients. With this device, you can prepare vegetables, salads and a lot of other ingredients for many meals.

This device has a control that adjusts the speed with which you can work. It helps you work fast or slow depending on your preference.

This food processor also comprises a motor that easily grinds through different ingredients. You get to use less effort while working through soft to hard ingredients. The motor reduces preparation time because of its power and makes this item easy to use. The motor further makes it easy to chop, mix, slice, shred and puree almost all food in the bowl.

This machine will fit in tiny spaces due to its compact size. You can adjust this device to make it easy to carry and store.

Another pleasant aspect of this machine is that it is made from durable material. It is made from stainless steel that lasts for a very long time, giving you the service that you require. Also, it has a variety of blades that give you the options you may want.

This item is easy to clean because it is dishwasher safe. Its bowl, lid, and blades can safely be washed in the dishwasher.

This device is also convenient because you can fit large chunks of food into it without going through the trouble of cutting it first. This is because it has a large feed chute. Food like blocks of cheese easily fit through.

All in all, its In-bowl blade storage and dishwasher-safe parts make it easy to clean, store and convenient. It does reversible slicing, shredding and has an unceasing feed chute. This item is also fast and serves multi-purpose functions. It is a creative item and a supreme kitchen appliance. It helps prepare meals for small to large families.

To own this appliance, visit Amazon.com and check it out. You can save up to 30 percent by shopping on Amazon.com, and you receive the item in one day.

Customer Reviews

The customer opinions about Hamilton Beach 70740 8-Cup Food Processor are mostly positive. It has a 4.5 out of 5 rating on Amazon.com which is very good. Due to the positive feedback from customers, you do not have much to worry about, and it says that going for this item is the right choice.

Customers feel that this device is inexpensive. It only goes for $49.99 for all customers and only $34.99 for prime customers.

It is a great machine that saves you from chopping food by hand. It does not make a mess and makes food simple to prepare. It helps process a variety of food and produces the output in a matter of seconds. It instantaneously shreds large chunks to bits and surpasses what you can achieve through cutting by hand.

It is an efficient way of cooking with modern technology application. It will surprise you to learn how many food items you can load into this gadget and expect an output. The other amazing feature is that it processes large quantities of food.

It does the grinding perfectly, and its output is uniform. This appliance produces consistent and amazing batches. You can simply call it a life changing gadget. It saves both time and effort.
The efficiency and output of this item are dazzling. It prepares ingredients for addition to other foods or the oven. You can even make impeccable veggie chips from carrots, beets and sweet potatoes.

It is also an awesome grater for cheese. This appliance has grippers for its feet to keep it firm. Also, it is easy to clean, and you can wash it in the dishwasher. A number customers trust the durability of this product and plan to buy the exact make if it ever spoils.

This food processor is simply the best and compares favorably to other appliances. It is more of a beast in the kitchen.

Despite all these positive comments, some customers feel that the shredding gets messier and at times food sticks to the chute, and hinders the efficient operation of this device.

Diabetes Diet Recipes

Diabetes diet recipes are imperative for someone with type 2 Diabetes. There are a lot of concerns when you are diagnosed with type 2 diabetes. One, you need to make sure that the food you are eating is rich in complex carbohydrates. The problem with normal non-diabetic diet is the fact that your body can’t put glucose into the cell.

Diabetes diet recipes are important to keep the meal tasty despite the limitation in the simple sugars and the other tasty treats that people are used to eating. There are some things that should never be involved in a diabetic diet. You should not use simple sugars. Simple sugars are candies and table sugar you incorporate in your coffee and other foods. What you want to use is a different sweetener.

Typically, there are numbers of sweeteners in the market making the different recipes more appetizing. This is the reason why you also get to see the number of diabetic patients eat cakes. These cakes though taken in moderation are usually made of special ingredients from the flour to the sweeteners. You have to understand that it is important that you take special consideration for your diet if you don’t want complications. There are some Diabetes diet recipes available for different people’s taste and preferences.

The bottom line is, the concept that you should follow when preparing Diabetes diet recipes is to not overshoot your body’s glucose. Remember that your body failed in producing insulin. Insulin is the one responsible for providing glucose to your cells for energy. If your bloodstream is packed with glucose, you are also prone to various complications.

One of the many complications of not following a Diabetic diet is developing hypertension. Hypertension is much difficult to maintain if you will have to worry about diabetes. The diabetic diets are meant to protect your body from other complications that Diabetes mellitus brings.

Since the islet of Langerhans of your pancreas is no longer producing insulin, you need to also tweak your intake frequency and bulk. This step is meant to protect your endocrine system and to ensure that glucose level doesn’t shoot up erratically. It is highly suggested not only by dieticians but also by doctors to eat as much as eight times a day! This feeding is called small frequent feedings. This simply means that you don’t let your body crash regarding glucose level.

The term used for a very low glucose level is hypoglycemia. Hypoglycemia when uncontrolled by the body can make our organs fail. Because the cells of the body no longer receive the glucose it needs, it will shut down if not given proper medical attention. The typical action done by medical practitioners is to give a dose of exogenous or prepared insulin to the patient. This will enable him to have the glucose that he or she needs.

It is important that you follow strictly the diet recommended by your physician. This will be the difference maker in your treatment aside from the constant checking of your glucose level and the administration of insulin. For a healthy long life, it is wise to utilize diabetes diet recipes that will keep your glucose level safe.