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<blockquote data-quote="WhitbyJet" data-source="post: 330671" data-attributes="member: 35964"><p>More from Rema, prepare desserts ahead, they can e eaten as snacks in between, eg yoghurt and berries, add spices, chopped nuts as desired.</p><p>Or any of these:</p><p></p><p>COCONUT CUSTARD </p><p>2 3/4 cup coconut milk</p><p>6 eggs</p><p>Artificial sweetener to = 1/2 cup sugar</p><p>1/4 tsp salt</p><p>1 tsp vanilla</p><p>Nutmeg, cinnamon, cardomom, orange/rosewater, anana flavouring, as desired</p><p></p><p>Combine eggs, sweetener, salt, and vanilla in a large mixing bowl and blend well. Slowly add the coconut milk and beat slightly. Pour into a lightly buttered 8-inch baking dish and sprinkle top with nutmeg. Bake 5 minutes at 230C and reduce heat to 180C for an additional 15 minutes. </p><p></p><p></p><p>COCONUT PINEAPPLE PUDDING </p><p>1 Can of Coconut Cream</p><p>1 pkt of low cal Pineapple Jelly</p><p></p><p>1 CAN OF COCONUT CREAM (read laels to pick the one with lowest carb content) heat in a microwave dish till hot enough to melt the packet of low cal Pineapple Jelly.</p><p>Mix well, add 100 ml of extra fluid i.e. cream , cream cheese etc if desired to make up to 500ml.(or leave plain for a firmer set) Leave in the Fridge to set. </p><p></p><p>KULFI</p><p>1 1/2 litre single cream </p><p>sweetener equivalent to 1/2 kg sugar </p><p>1/4 pint of double cream, malai (optional) </p><p>1 tbsp. corn flour or arrowroot flour </p><p>1 tbsp. semolina (sooji) </p><p>3-4 tbsp. cold milk or water </p><p>A few strands of saffron (optional) </p><p>50 gm. almonds, blanched and chopped </p><p>1/2 cup green pistachios, blanched and chopped </p><p>1 tsp. green cardamom powder (ground illaichi) </p><p>A little rose water or Kewda water </p><p></p><p>1. Soak pistachio and almonds in hot water, leave for 1/2-1 hour. Hot water loosens the skin. Peel the skins off. Slice thinly or chop in a nut chopper. Do not put in food processor, it will make them too fine & paste like. </p><p>2. Boil the cream in a wok/karahi/kadahi, until it is reduced to half. You must keep stirring it regularly. If it catches or burns, you have to throw away the whole amount because the taste of burnt cream is rather unpleasant. A heavy bottomed pan or wok works better, as the cream is less likely to catch. </p><p>3. Keep scraping off the cream-skin from the sides and bottom of the pan every few minutes and putting it back in the simmering cream. It is this skin that gives the kulfi it's distinctive, rough texture. </p><p>4. Dissolve corn flour and semolina in 3-4 tbsp. of cold cream or water. </p><p>5. Add this, saffron and cardamom powder to the milk. Stir continuously and boil for a further 5-10 minutes, until the mix thickens like custard. If it is too thin, add a little more corn flour dissolved in cold milk and cook for a further 5 minutes. </p><p>6. Cool. </p><p>7. Add chopped almond powder and pistachio. </p><p>8. Whisk double cream until thick and fluffy, add cream and sweetener to the cooled condensed cream, and fold in gently. </p><p> </p><p>Variations </p><p>Chocolate flavoured Kulfi; add 3 tsp. cocoa powder dissolved in 2 tbsp. of cold milk, along with cream. </p><p>Strawberry kulfi; add 200 ml. of strawberry pulp, along with the cream. </p><p></p><p>And dont forget IanD's almond porridge, add spices or flavourings, we have a jar of it ready to use, just add milk or cream, makes a wonderful quick snack.</p><p></p><p>I dont know all that much about insulin, but your friend will need to reduce insulin if he is eating lower carb, thats where frequent testing comes in.</p><p>I hope some of my suggestions are helpful and that your friend - and everyone else reading this - can be healthy.</p></blockquote><p></p>
[QUOTE="WhitbyJet, post: 330671, member: 35964"] More from Rema, prepare desserts ahead, they can e eaten as snacks in between, eg yoghurt and berries, add spices, chopped nuts as desired. Or any of these: COCONUT CUSTARD 2 3/4 cup coconut milk 6 eggs Artificial sweetener to = 1/2 cup sugar 1/4 tsp salt 1 tsp vanilla Nutmeg, cinnamon, cardomom, orange/rosewater, anana flavouring, as desired Combine eggs, sweetener, salt, and vanilla in a large mixing bowl and blend well. Slowly add the coconut milk and beat slightly. Pour into a lightly buttered 8-inch baking dish and sprinkle top with nutmeg. Bake 5 minutes at 230C and reduce heat to 180C for an additional 15 minutes. COCONUT PINEAPPLE PUDDING 1 Can of Coconut Cream 1 pkt of low cal Pineapple Jelly 1 CAN OF COCONUT CREAM (read laels to pick the one with lowest carb content) heat in a microwave dish till hot enough to melt the packet of low cal Pineapple Jelly. Mix well, add 100 ml of extra fluid i.e. cream , cream cheese etc if desired to make up to 500ml.(or leave plain for a firmer set) Leave in the Fridge to set. KULFI 1 1/2 litre single cream sweetener equivalent to 1/2 kg sugar 1/4 pint of double cream, malai (optional) 1 tbsp. corn flour or arrowroot flour 1 tbsp. semolina (sooji) 3-4 tbsp. cold milk or water A few strands of saffron (optional) 50 gm. almonds, blanched and chopped 1/2 cup green pistachios, blanched and chopped 1 tsp. green cardamom powder (ground illaichi) A little rose water or Kewda water 1. Soak pistachio and almonds in hot water, leave for 1/2-1 hour. Hot water loosens the skin. Peel the skins off. Slice thinly or chop in a nut chopper. Do not put in food processor, it will make them too fine & paste like. 2. Boil the cream in a wok/karahi/kadahi, until it is reduced to half. You must keep stirring it regularly. If it catches or burns, you have to throw away the whole amount because the taste of burnt cream is rather unpleasant. A heavy bottomed pan or wok works better, as the cream is less likely to catch. 3. Keep scraping off the cream-skin from the sides and bottom of the pan every few minutes and putting it back in the simmering cream. It is this skin that gives the kulfi it's distinctive, rough texture. 4. Dissolve corn flour and semolina in 3-4 tbsp. of cold cream or water. 5. Add this, saffron and cardamom powder to the milk. Stir continuously and boil for a further 5-10 minutes, until the mix thickens like custard. If it is too thin, add a little more corn flour dissolved in cold milk and cook for a further 5 minutes. 6. Cool. 7. Add chopped almond powder and pistachio. 8. Whisk double cream until thick and fluffy, add cream and sweetener to the cooled condensed cream, and fold in gently. Variations Chocolate flavoured Kulfi; add 3 tsp. cocoa powder dissolved in 2 tbsp. of cold milk, along with cream. Strawberry kulfi; add 200 ml. of strawberry pulp, along with the cream. And dont forget IanD's almond porridge, add spices or flavourings, we have a jar of it ready to use, just add milk or cream, makes a wonderful quick snack. I dont know all that much about insulin, but your friend will need to reduce insulin if he is eating lower carb, thats where frequent testing comes in. I hope some of my suggestions are helpful and that your friend - and everyone else reading this - can be healthy. [/QUOTE]
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