Diabetic Friendly Health Mix & Kanji
I am still a newbie to blogging world. I feel very happy and
encouraging when some of them message me and ask me to publish variations for
regular recipes to make it diabetic friendly. Today’s post is to address those queries with
a health mix which can be used for multiple recipes. Bajra
(Kambu),Jowar(Cholam), roasted gram (Pottukadalai), barley & red rice poha
are roasted and blended as a nice powder or health mix. This mix is then used
for various recipes which I shall be publishing soon.
After 2 weeks of trial here comes my next recipe with some
ingredients which can be used for making multiple recipes. I don't know what
name to give, so I am just naming it as "Diabetic Friendly health
mix". One good thing in this trial is I feel superbly energetic and don't
feel like going back to regular food.
The ingredients used in this health mix are safe for diabetes
and cholesterol. I did not use ragi because I just wanted a prepare a different
health mix than the regular one’s in which ragi is one of the main
ingredient.
In today’s post I have also added my first recipe with this
health mix which is congee. This congee can be consumed by any age groups and
non-diabetic too. You may add sugar if you are non-diabetic. In the upcoming
weeks I shall be publishing more recipes using this health mix, so book mark
this page for future references. If properly roasted this mix would stay upto a month or two.
Diabetic friendly Health mix
Preparation Time –5
mins | Cooking time : 10 mins | Cooling and sieving time : 20 mins
Gas : Low | Measurements
are in proportions
Diabetic Friendly
Congee
Preparation Time: 5
mins | Cooking time: 8 mins
Gas : Medium | Yields
– 2 cups and slightly more
Ingredients
For
the congee powder
Bajra – 1 cup
Jowar – ½ cup
Roasted gram –1/2 cup
Red rice poha/Aval – 1 cup
Barley –3 tblsp
For
the congee
Water – 500 ml
Milk – 50 ml
Congee Powder – ½ cup
|
Measurements
1 tsp = 5ml
1 tblsp – 15 ml
1 cup = 237 ml
|
Preparation
Diabetic friendly Health mix
|
1. Dry
roast all the ingredients individually and let them cool in a plate.
2. Once
they come to a room temperature grind them in a mixie.
3. Sieve
them to a powder consistency and repeat until you are left with those last 2
or 3 tsps which cannot be grounded further. Do not throw them, use them in
your kanji for the first time, so that we not wasting anything.
4. Store
them in an airtight container.
For the congee
5. Boil
water. When the water is boiling add the health mix and mix continuously so
that no lumps are formed.
 
6. Keep
mixing until it becomes slightly thicker than the initial stage.
7. At
this stage add milk and cook for a minute. Switch off and serve hot.
  |
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Do not change the proportions of bajra and
jowar, as I felt jowar is slightly makes it bitter if we put them in equal
proportions.
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All ingredients must be fried separately.
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Be cautious while frying jowar as they would pop
up very soon and spill outside. Close the pan with a lid while frying.
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For non-diabetic and kids, you may add sugar in
the congee while adding milk. In that case cook for 2 more minutes so that the
sugar dissolves.
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The same mix is used for multiple purposes hence
you may make them in bulk and store for 2 or 3 weeks.
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