SOME NATURAL REMEDIES FOR CONTROLLING TYPE 2 DIABETES

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Dear friends, here is a complied list of some natural remedies  for controlling type 2 diabetes.  As with any chronic diseases including diabetes it is always better to consult your doctor before starting any new product including herbal products for diabetes or hypertension. It is advisable to start any home remedies in small amounts and check to see how it affects your blood sugars before starting on a daily basis.

1. Soak a teaspoon of fenugreek (methi) seeds overnight in some water and take these seeds along with the water in the morning on an empty stomach on a daily basis. This is the best natural remedy for regulating high blood sugars and high cholesterol.

2. Bittergourd and bittermelons also helps in reducing blood sugars. It can be taken in the form of steeped juice/soup (boil 1 bittergourd sliced into small pieces for10 minutes, remove the bittergourd slices and drink the soup) or can be prepared in the form of any preferred curry or gravy.

3. Cinnamon is also another good source of natural remedy for type 2 diabetes and high cholesterol. Cinnamon powder can be added to oatmeals, cereals, or even any curries. Cinnamon tea can be prepared by steeping 1-2 cinnamon sticks in boiling water for 2-3 minutes. It can also be added to regular teas (chai) with milk. The usual recommendation is ½ teaspoon of cinnamon per day.

4. Fig leaves are also a natural remedy for controlling type 2 diabetes. Fig leaf extracts are available in the form of powders in markets. The leaves can be steeped in tea and can be had in the morning for regulating blood sugars.

5. Jamun tree seeds are also an excellent natural remedy for typ2 diabetes. Please keep in mind that the fruit of the jamun tree is high in carbohydrates and juice of the jamun fruit can raise the blood sugars if taken in large quantities. The extracts of the jamun tree seeds are available in markets and these are the ones, which needs to be consumed for blood sugar control.

6. Taking green tea daily is also known to regulate the insulin levels in the body and thus regulating the blood sugars.

7. Taking a teaspoon of apple cider vinegar mixed with a cup of water before meals for a couple of weeks is effective for weight loss and sugar control but apple cider vinegar needs to be taken with precaution as it is high in acidity and is not ideal for people with heartburn or stomach ulcer issues.

8. Drinking 3 cups of water on an empty stomach has been a proven natural remedy for almost all diseases starting from type diabetes, kidney disease, digestive disorders, liver disease etc.

Tribute to my dear grandmother and some of her recipes

This post is a tribute to my dear grandmother. She left us last year around this time and we are all missing her a lot.  There is a lot that needs to be said about her and I do not think I am doing enough justice with this post.  She was a hard-working woman her entire life and I have never seen her taking rest in between. She was always doing something, either cooking or cleaning.

Growing up, she was the one who took care my sister and I most of the time since my mom is a working mom. My grandma was the one who taught me everything starting from kolams to cooking and I loved way she bragged about me much to annoyance of my sis and my cousins :) Even during my last India trip, which was a couple of years ago, my grandma went to the grinding mill all by herself (she was around 80 years at that time) carrying a big bucket to grind chili powder for me. She made sure our kitchens (starting from my mom's kitchen to mine, my sister's, and my cousins' kitchens) were all well stocked up with chili powders, vadagam, and all powders.  Most of my childhood memories of her was with her always carrying a cleaning device and sometimes chasing us with that :)

I love the way she called me "geethama". I miss her a lot and will always cherish her memories close to my heart hoping that she is up there somewhere watching us all with love. I do not want to make my mom emotional with this post, so I am not sharing her photo here but I do have some of my ayah's recipes.  To me, my ayah's cooking is the best cooking in the world.  I love the aroma that waffles through the house when she cooks. She always uses fennel seeds or fennel powder in everything and that's how I started loving fennel.  Even a simple dish, which is cooked her will be so tasty.  Some of her famous dishes are kadappa, vatha kuzumbu with paruppu thovayal, fish kuzumbu, fish fry and so many more.


KADAPPA

This is one of grandma's signature dishes.  The interesting variation of her dish is that she sometimes makes this with channa dhal instead of moong dhal. If you like regular kadappa with moong dhal, you will fall in love with this version. Adding fresh ginger-garlic paste is a must here as it makes a huge flavor difference to this dish. This is typically served with idlis and dosas but my mom usually makes this as a side dish for chappathis.

Ingredients:
1.  Channa dhal (or) moong dhal 1/2 cup. This dish is made with moong dhal mostly.
2.  Onion, medium size, 1.
3.  Tomatoes, medium size, 2.
4.   Potatoes, large, 1.
5.  Green chilies, 2.
6.  Grated coconut, 2 tablespoons.
7.  Garlic, 2 pods.
8.  Ginger, a small piece.
9.  Turmeric powder, a pinch.
10.  Cinnamon sticks, 2.
11. Fennel seeds, 1 teaspoon.
12. Salt, as per taste.
13. Chili powder, 1/2 teaspoon.
14. Coriander powder, 1 teaspoon.
15. Curry leaves, a sprig.

Preparation:
Cook the channa dhal with a pinch of salt and keep it aside.  Cook the potato either in the pressure cooker or microwave, peel the skin, and crumble it coarsely. Grind the green chilies, coconut, garlic and ginger into a fine paste. Dice the onions and tomatoes into small pieces.

Heat a pan with a tablespoon of oil. Once the oil is hot, add the cinnamon sticks and fennel seeds and fry them for a few seconds. Then add the diced onions and curry leaves and sautee for a few minutes until the onions turn translucent. Then add the tomatoes and keep sauteeing until everything is blended. Now add the ground paste, chili powder, coriander powder, and salt and keep stirring under low flame for 2-3 minutes. Add the cooked dhal and crumbled potatoes after 2 minutes, mix everything well and let it cook for 5 more minutes before switching off the stove. If need 1/2 cup of water can be added if the kadappa is too thick.  Serve hot with idlis, dosas, or chapathis.


VATHA KUZUMBU

This is  a classic combination. This does not need any other side dishes. Just rice, vatha kuzumbu with paruppu thovayal, and papads is such a tasty meal all by itself. 

Ingredients:

1. Small onions, 1 cup (or) regular onions, 2.
2. Tomatoes, medium sized, 2.
3. Garlic, 3-4 cloves.
4. Ginger-garlic paste 1 teaspoon.
5. Tamarind, 1 lemon-sized ball.
6. Chili powder, 2 teaspoons.
7. Coriander powder, 2 tablespoons.
8. Sambar powder, 1 teaspoon (optional).
9. Turmeric powder, ¼ teaspoon.
10. Curry leaves for seasoning.
11. Salt for taste.
12. Vadakam for seasoning (optional).
13. Mustard seeds for seasoning.
14. Sundai kaai ( sun-dried turkey berries) or manathakkali vathal (sun-dried black nightshade berries), 1 teaspoon.

Preparation:

Extract thick tamarind juice from the tamarind and dice the onions and tomatoes into small pieces. The small onions can also be left as whole. Heat a pan with some sesame oil. When the oil is hot enough, add the mustard seeds and let it splutter. Then add the vadakam and the vathal and fry for a few seconds and then add chopped onions and sauté for a few minutes until the onions turn brown. Add the tomatoes, curry leaves, garlic cloves, and ginger-garlic paste and keep sautéing until everything is blended. Add the powders one bye one and keep frying on a low flame with another tablespoon of oil until good smell comes from the mixture. Add the tamarind juice and salt along with a cup of water and cook closed in medium flame for 10-12 minutes and the gravy starts to thicken.  Serve hot with rice, idlis or dosas.

PARUPPU THOVAYAL

Ingredients:

Toor dhal or channa dhal, 1/2 cup.

Grated coconut, 2-3 tablespoons.

Dried red chilies, 2-3 depending upon preferred heat level.

Garlic, 2 pods (optional).

Tamarind, a very small piece.

Cumin seeds, 1 teaspoon. (optional)

Salt, as per taste.

Roast all the ingredients given in the list except the coconut and salt and let it cool. Blend everything into a coarse mixture and serve with rice, idlis, or dosas.

Note: This thovayal does not need any seasonings.  The garlic and cumin seeds can be omitted if preferred. Both the variations taste good.

Guest post by Jack Meyers -Four Foods to Eat in Order to Control Type 2 Diabetes

Dear friends, here is a wonderful post from Jack Meyers about foods which help to keep type 2 diabetes under control.  A big thanks to Jack Meyers for such an informative article, which help me to stay on track with healthy eating.


4 Foods to Eat in Order to Control Type 2 Diabetes

Taking care of your body can be a full-time job in many cases. Those who suffer from Type 2 Diabetes could have to alter his or her lifestyle and eating habits in a variety of ways. The ultimate goal of caring for these diabetics is the reduction of weight and careful monitoring of blood sugar levels. There are many foods you can eat that will keep your blood sugar levels normal and help you drop those extra pounds that are putting you at risk. Carbohydrates are the main focus of a diet for Type 2 diabetics and they don't have to be lacking in taste.

1. Beans - Although eating a bowl of chili doesn't count as good bean intake for your diabetic diet, this multiple-benefit food is a good place to start. Beans are high in protein, fiber, and contain the high-quality carbohydrates your body needs in order to help deter the negative effects of Type 2 Diabetes. Many people will make a multi-bean vegetable salad that provides a great deal of the vitamins and nutrients you need as well as providing the carbohydrates for diabetes.

2. Fish - The use of fish is prominent in a variety of diets. Not only do they supply the quality carbohydrates that those suffering from Type 2 Diabetes needs, but they also contain Omega 3 fatty acids. These fatty acids contribute to weight loss and help your body absorb the good fats that it needs to sustain itself.

 
3. Unsalted Almonds - Almonds are loaded with mono saturated fats and magnesium. A daily intake of magnesium has been known to reduce the chances of developing diabetes by 33%. This doesn't mean you should go out and drink a bottle of Amaretto every day. Adding almonds to salads, chicken, fish, or eaten as a plain snack can go a long way to helping your diabetic diet. 

4. A Spinach Salad - You don't have to cook spinach into a slimy substance in order to eat it. In fact, a salad prepared using spinach instead of lettuce loaded with mushrooms and broccoli can be one of the most enjoyable and healthy foods you could eat. As all of the above are non-starchy, nutrient loaded, and have a low impact on your blood sugar, you can eat as much of this salad as you want.

 

Regardless of what diet methods you decide to partake in, you can't go wrong by consulting your physician. He or she will know what the best course of action is for you and how to keep your body from imploding. Although you may have to make sacrifices to some of the delicacies you've grown accustomed to, it is far better than the alternative.

Author Bio:

Jack Meyers is a regular contributor for www.nannybackgroundcheck.com. As a detective he wants to spread the knowledge of terrible things that can happen when people don’t fully verify the credentials of a caregiver or any employee. He also writes for various law enforcement blogs and sites.

VEGETABLE JAIPURI

It is tough to blog with a little guy who thinks that my ipad, laptop, and mobile (and I lost my mobile again) are his and I am just borrowing it from him for a couple of minutes a day. He knew that amma was up to something as soon as I opened my laptop to check my mails. He just did not want to sleep and was trying to get my attention with a "boo-boo" story and spinning on a long tale on how he got the boo boo. Krithi kutti went to bed at her usual time but it was close to 11 when my little cookie monster went to bed and finally I have a couple of minutes for me :)

Coming on to the recipe, we got hooked on to this recipe after tasting it in a nearby restaurant when were in Virginia.  I was searching for this recipe for quite sometime and finally got it from my friend. In the original recipe, my friend had used some coconut, potatoes, butter, and paneer. I have modified it to our needs. This cut down version tastes pretty good though.  This dish goes well with chapathis, dosas, rice, and variety rices like ghee rice, fried rice etc.

Ingredients:
1.  Diced vegetables like green beans, cauliflower, carrots, bellpeppers, peas etc all coming around 1 cup.
2.  Red onion, medium size, 1.
3.  Tomatoes, medium size, 2. (I have used canned tomatoes here, they give a nice color to the dish).
4.  Ginger-garlic paste, 1 tablespoon.
5.  Chili powder, 1 teaspoon or less depending upon preferred spice level.
6.  Salt as per taste.
7.  Lemon juice, 1 tablespoon.

To roast and grind:
1.  Coriander seeds,  1 tablespoon.
2.  Peppercorns, 1 teaspoon.
3.  Cinnamon sticks, 2-3 small sticks.
4.  Cloves, 5.

Preparation:
Roast and grind the ingredients given in the "roast and grind section" and keep aside. Steam or pressure cook the diced mixed vegetables and let them cool. Dice the onions and tomatoes into large pieces.  Heat a pan with a tablespoon of oil.  When the oil is hot enough, add the diced onions and saute them for a couple of minutes until the onions are tender. Then add the diced tomatoes and keep sauteeing until the tomatoes are cooked and everything is well blended and switch off the stove.  Once this mixture is cooled, blend it into a smooth paste.  Heat the pan with another tablespoon of oil and add the blended paste along with the ground powder, chili powder, ginger-garlic paste, and salt.  Keep stirring under low flame until the powders lose their raw smell and the mixture starts to thicken. Now add the cooked vegetables and cook for 2  more minutes. Add lemom juice in the end and serve hot with rice or chapathis.

OATS KEERAI PONGAL

Oats has become like a staple breakfast for us over the last couple of years. I prefer oats in the form of traditional Indian breakfast recipes than oatmeal. Adding more vegetables and greens makes it taste even better. Most of the time I dry roast the oats before cooking. This makes the oats not too sticky. Here goes my recipe for oats keerai pongal.  This tastes good by itself. Any preferred side dish like chutney, sambar, or pickle can be added along side with this pongal.

Ingredients:
Oats, 1 cup
Moong dhal, 1/2 cup
Peppercorns, 1.2 tablespoon
Cumin seeds, 1/2 tablespoon
Curry leaves, a handful
Ginger, 1 small piece
Green chili, 1 (optional)
Salt as per taste

Washed and chopped spinach or another greens, 1 cup.

Preparation:
Dry roast the oats for 5 minutes under low-to-medium flame.  Wash dhal well and cook it in a pressure cooker for up to 3 whistles until the lentils are all mashed up.  Meanwhile, chop the ginger into fine pieces and slit the chili into 2 and keep them aside.  Heat a small pan with a teaspoon of oil. When the oil is hot enough, add the peppercorns, cumin seeds and fry then for a minute until good smell comes from the peppers and cumin.  Then add the chopped ginger, curry leaves, and chili and fry everything for another minute.  Now add 2 cup of water, the cooked dhal, chopped spinach, and oats along with salt and mix everything well.  Cook under medium flame for a few minutes until the oats is cooked and the dish turns into a pongal consistency.  Serve hot with any preferred side dish.

OATS UPPU URUNDAI /KOZHUKATTAIS

This is a different take on my mother-in-law's recipe made with rice, an easy preparation, and gets done in around 30 minutes. I usually prepare this for breakfast.

Oats uppu urundai served with tomato chutne

Ingredients

Oats, 2 cups.
Mustard seeds. ¼ teaspoon.
Red chili, 2.
Channa dhal, 1 tablespoon.

Asafetida, a pinch
Salt as per taste.
Curry leaves, 1 sprig.

Preparation:
Dry roast the oats for 5 minutes under low flame and let it cool. Once cooled, grind it into a powder. Heat a pan with some oil. When the oil is hot enough, add the mustard seeds and let it splutter. Then add the broken red chilies and channa dhal and fry for a few seconds until everything is brown. Then add the curry leaves, asafetida, and the ground oats powder along with 1-1/2 cups of water and salt and mix everything well. Reduce the flame to low and keep mixing until a dough-like consistency is reached. Switch off the stove and remove the pan from heat. Once the dough is a little cool, start making small bite-size balls from the dough. The balls will be formed very easily if the consistency is right. Then steam the urundais for 15 minutes in an idli cooker or a steamer. Serve them hot with coconut chutney or tomato chutney.

CRACKED WHEAT VEGETABLE BRIYANI

With the New Year creeping on us, (I still cant believe we are into New Year already), hubby and I have started on a weight-loss plan. We are trying to lose the weight that we have gained after having the babies. The first two years with our babies, we could not think of going to the gym or anything else except caring for the babies. Now that the babies are a little grown up, we have started taking turns to go the gym or go for walks with the kids. We are also trying to cut down our rice intake and including more oats and other wheat in our diet. This recipe came in ideal when we were not in the mood for chapathis one day and this was a hit at my place., so here is my first recipe for 2013, hoping to post more in the future.

Ingredients:
Cracked wheat, 1 cup. (I have used the bigger variety here. This gives a good texture to the dish. Bulgur wheat can also be used here).
Sliced onions, 1 cup.
Chopped tomatoes, ½ cup.
Green chilies 1-2.
Ginger-garlic paste. 1 tablespoon.
Mint leaves, a handful.
Chopped cilantro, 1 tablespoon.
Briyani masala, 1 tablespoon (OR) 1 teaspoon of fennel seeds, 2 cardamom pods, 2 cloves, 2 small cinnamon sticks, 2 bayleaves, 1 star anise.
Chili powder, 1 teaspoon.
Chopped vegetables like green beans, carrots, cauliflower etc all coming around 1 cup. I have pre-cut freezer veggies.
Green peas, a handful.
Ghee 1 tablespoon.

Preparation

Heat a pan with a tablespoon of oil. When the oil is hot, add the seasonings given under briyani masala and fry for a few seconds. Then add the sliced onions and saute for a few minutes until the onions are tender. Now add the chopped tomatoes, green chilies, ginger-garlic paste, chili powder, and salt and keep sauteeing for a couple of minutes until everything is well blended. Now add the vegetables, green peas, and soya nuggets along with the cracked wheat and mix everything well. Transfer the contents to a rice cooker. Add 2 cups of water along with the ghee and mint leaves and cook the briyani until done. Garnish with chopped cilantro and serve hot with raita.

Alternatively cook the briyani in the pressure cooker for 3 whistles up to 10 minutes just like for cooking rice.

This briyani can also be done under stove top. After adding the water, cook closed under low flame until the dish turns dry until the cracked wheat and veggies turn soft.

These are the recipes that I prepared for get-together and potlucks for the New Year. For the potluck at my hubby's office I had prepared bisibelebath and soya kothu curry (recipe coming soon). We also had a get-together at my friend's place and I prepared vegetable briyani and black channa curry. I also prepared some chicken nuggets and fish sticks for the kids  just in case they don't want to eat anything :)