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Recipes from India

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The following recipes all come from Dr. J. Nathan’s Team in India.  Emma Williams (MF CEO) is an International Patron of DESI (Diets for Epilepsy in India) and these recipes have been reproduced with the kind permission of Dr. J. Nathan.  We hope that they prove useful and if anyone makes any of these recipes, we would love them to take a photo and send it in so we can put it with the recipe details.

MAYONNAISE


Ingredients:

Egg Yolk
Refined Oil
Mustard Powder
Salt
Saccharin
Vinegar

Procedure:

1.    Put the yellow of the egg in a small bowl.  Add the salt, saccharin and mustard powder.  Mix thoroughly.

2.    Add the refined oil, half a teaspoon at a time beating all the while.

3.    When all the oil is absorbed, add vinegar.

4.    Chill in a refrigerator.

 

SOUPS

 

CHINESE SOUP

 

Ingredients:

Carrot
Cabbage
Cauliflower
Lettuce Leaves
Spring Onion
Oil
Butter
Ajinomoto
Vinegar
Green Chilly
Salt

Procedure:

1.    Cut carrot in thin slices.

2.    Tear the cabbage and lettuce leaves.

3.    Chop the spring onions and cut cauliflower into flat pieces.

4.    Weigh all the ingredients.

5.    Heat the oil in a non-stick pan.  Add a pinch of ajinomoto and then add the vegetables and stir-fry them until they get cooked.

6.    Add around 100-150ml of boiling water and salt.  Boil it for 3-4 minutes.

7.    Serve with green chilly in vinegar and topped butter.

 

LENTILS AND SPINACH SOUP


Ingredients:

Masoor Dal
Spinach
Onions
Tomatoes
Cow’s Milk
Fresh Cream
Oil
Garlic
Salt
Chilli Powder

Procedure:

1.    Clean and cut the vegetables.

2.    Weigh all the ingredients.

3.    Mix the spinach, onions, tomatoes, masoor dal and garlic, water (approx 50ml) and pressure-cook for 10 minutes.

4.    When cooked, blend in a mixer.

5.    Heat the oil in a non-stick pan and add this vegetables mixture to it.

6.    Heat the milk and mix it with the soup.

7.    Add chilli powder and salt.  Let it simmer for 5-7 minutes.

8.    Serve at room temperature with fresh cream on top.

 

TOMATO COCONUT SHORBA SOUP


Ingredients:


Tomatoes
Onion
Fresh Coconut
Soya Milk
Fresh Cream
Butter
Salt
Pepper
Red Chilli Powder
Garlic
Saccharin


Procedure:


1.    Put the tomatoes in boiling water for 10 minutes.  Thereafter, remove the skin and blend them in a liquidizer.

2.    Chop onion and garlic into small pieces.

3.    Heat the butter in a non-stick pan and add onion, garlic and coconut to it.  Fry for 1-2 minutes.

4.    Add tomato pulp, soya milk and boil for 1 minute.

5.    If you want to add the fresh cream, remove from the flame and add it.

6.    Add the seasonings as per taste.

 

SNACKS

 

ALUWADI (PATRA)

 

Ingredients:

Colocasia Leaves (Alu)
Besan
Soya Powder
Oil/Ghee
Ginger
Garlic
Salt
Turmeric
Red Chilli Powder
Rai

Procedure:

1.    Clean the colocasia leaves and weigh them.

2.    Weigh all the other ingredients.

3.    Mix soya powder, besan, salt, ginger, garlic paste, turmeric and red chilli powder.

4.    Add a little oil to this mixture and measured amount of water to make a thick batter.

5.    Apply this batter on one leaf and keep other leaf over that.  Again apply the mixture to this.

6.    Continue this procedure until all the leaves are used.

7.    Then roll all the leaves together.

8.    Pressure cook this roll.

9.    Cut it into small pieces.

10.    Heat the oil in a non-stick pan, put rai to the oil.

11.    Pour this oil on the patra pieces.

12.    Remove the curry leaves whilst eating.

 

CHATPATE CORN



Ingredients:

Tender Maize (Makai)
Onion
Cheese
Butter
Soya Granules
Ginger
Garlic
Salt
Turmeric
Red Chilli Powder


Procedure:

1.    Pressure cook the corn and soya granules.

2.    Heat the butter in a non-stick pan.  Fry the ginger, garlic paste and onion.

3.    Then add the corn, soya granules and all masalas to it and cook for some time.

4.    Lastly, top it up with grated cheese and serve.

 

 

 

 

 

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