Know your kidney function

Check eGFR

Check Your EGFR ×

All fields are mandatory.

#
#

Cuisine For Kidneys

#

Fried Rice

YouTube Watch Video

Ingredients

Cooked rice – 150 gm
Onion – 25 gm
Cinnamon – ½ inch
Clove and Cardamom
Chopped beans, carrot and capsicum – 1 cup. First boil some water. Then chop the vegetables . Remove water from heat. Put the vegetables in it and cover. Remove chopped vegetables after a while. This process helps remove a major amount of Potassium from the vegetables. Now they are ready to cook.
Oil - 1 tablespoon
Pure Ghee – ½ teaspoon (optional)
Sugar – 1 teaspoon ( Skip the sugar if you have Diabetes)
Salt – 1 gm

Recipe

First pour the oil in the frying pan.
After the oil heats add cardamom, cinnamon and clove to it. Fry them a little and remove them from oil.
Fry the vegetables in the same oil. When they are half done add the rice.
Stir them till they mix well.
When they are almost done add sugar and stir.
At the last add the ghee and sugar.
Remove from heat and serve.
Your tasty and healthy Fried Rice is ready.

Ingredients

Katla Fish – 150 gm
Grated Green Mango – 25 gm
Chopped onion – 1 small
Fresh ginger paste – ½ tea spoon
Fenugreek seeds – 5
Oil – 1 Tablespoon
Turmeric – 1 pinch
Salt – 1 gm

Recipe

Marinate the fish with a pinch of salt and sugar and keep for 10/15 mins
Pour the oil into the pan.
After it heats fry the fish lightly in it and keep aside.
Add the Fenugreek Seeds and fry them a bit. Then remove from the pan.
Now add the chopped onions and fresh ginger paste to the pan. Fry and stir.
After a while add the peeled and cubed raw mango. Stir and cover.
When mango is soft add the green chili.
Stir and pour half cup water. Cover and let the gravy come together.
Put the fried fish in it and stir it.
The fish should be coated with the gravy.
Now remove the pan from flame and add salt.
Your delicious Green Mango Fish Curry is now ready.

#

Green Fish Mango Curry

YouTube Watch Video
#

Chilli Chicken

YouTube Watch Video

Ingredients

Boneless chicken breast (cut into 1 inch cubes) - 250 g
Egg white - 2 pieces
Arrowroot flour- 2-3 teaspoons
Oil - 2 teaspoons
Ginger paste - 1/2 teaspoon
Garlic paste -1 teaspoon
Big onion sliced long- 1
Capsicum (cut into big cubes) – 1/2 cup
Onion stalk - 3 stem
Green chilli - 1
Green onion for garnish
Oil for frying

Preparation:

Marinate the chicken with 2-3 teaspoon arrowroot flour, 1 tablespoon onion, garlic paste, ginger paste and a pinch of turmeric powder along with the egg white. Mix well and keep aside for 10 - 15 minutes.
Heat oil in a kadai/wok and fry the chicken-pieces separately for 2-3 minutes. Do not over fry otherwise the chicken will get hard. Take them out on a paper tissue. The same can be repeated for the paneer.
In a separate pan, heat 2 teaspoon oil and add garlic and ginger paste to it. Fry until it turns golden in color and then adds the sliced onions, capsicum cubes and onion stalk. Stir fry on a high flame for 2-3 min. Do not over cook the vegetables. The vegetables should be crunchy.
Add 1/2 tablespoon arrowroot flour in 2 cupswater and mix it well.
Add the chicken or paneer pieces, water mixture and pinch of sugar into the vegetables.
When slightly thick and dry, shut the flame and move it in a serving platter.
Garnish with green chopped green onion.
Serve hot. NOTES: - Cook the vegetables on high flame to keep their crunchiness.

Ingredients

Refined Flour – 1 cup (100 g)
Chicken (boneless) – 50 g
Oil – 2 teaspoon
Ginger finely chopped – 1 inch piece
Green chilly finely chopped – ½
Onion – 20 g
Salt – pinch
Black pepper crushed – 4-5 pieces
Arrowroot powder – 1 teaspoon

Procedure:

Mix refined flour with 5 tablespoons of water and knead into soft dough. Cover with a damp cloth and set aside for 15 minutes.
Heat oil in a non stick wok. Add chopped onions, ginger and green chilly and sauté and pinch salt, pepper powder and mix well.
Mix corn flour in ¼ cup water. Cook till thick, take the wok off the heat and cool.
Divide the dough into small balls. Roll in dry flour and roll into small puris keeping the edges thin and the centre thick.
Place a portion of stuffing in centre, fold one end over the other and give it a half moon shape. For another gather the edges and seal together. Make another momo in triangle shape.
Heat water in a deep non stick pan. Line a bamboo basket with cabbage leaves. Apply a little sesame oil on the momos and place them over the cabbage leaves.
Cover and place the basket over the hot water. Cover the pan and stream for 8-10 minutes or till done.
Uncover the pan, take the basket out and open it. Serve the momos hot.

NOTES:If you like fried momo then you can fry the momos after steaming by adding some vegetable oil in frying pan.

Chicken Momo

Vegetable / Chicken Momo

YouTube Watch Video
#

Dudhi ka halwa (Bottle gourd pudding)

YouTube Watch Video

Ingredients

Bottle gourd veg (Grated) - 1 katori (100 g)
Ghee – ½ teaspoon (2.5 g)
Milk (double toned) – 1/3 cup (50 ml)
Water – 3/4 th tea cup (100 ml)
Cardamom (Powder) – 1 (Optional)
Sugar – 4 teaspoon (20 g)

Preparation:

Remove maximum water from grated bottle gourd (Dudhi) by pressing with hands.
Take a pan, add ghee and the grated dudhi. Cook till dudhi emits its aroma.
Now add suger, one cardamom boiled water and milk to the dudhi. Cook till gravy turns thick and water gets evaporated and gives a nice aroma. Serve hot or chilled.
NOTE: Not suitable for patient with uncontrolled diabetes.

Ingredients

For The Apple Mixture
Grated apples ¾ cup (50 g)
Sugar – 2 tablespoons
Saffron (kesar) strands – 2-3 pieces

For The Sandesh
Chopped paneer – ½ cup
Powdered milk (optional; if phosphorus is <3mg/dl) – 1 tablespoon.
Double toned milk – 4 teaspoon

Procedure:

For The Apple Mixture
Warm the saffron and rub with a little water until it dissolves.
Add sugar or sugar substitute, 1 tablespoon of water and the grated apples and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.

For The Sandesh
Combine all the ingredients in a mixture and blend till smooth.
Refrigerate for 15 minutes and shape into round balls.
Place the sandesh balls on a serving plate, top with apple mixture and serve immediately.

Chicken Momo

Apple Sandesh

YouTube Watch Video
#

Vegetable Cutlet / Vegetable tikkas

YouTube Watch Video

Ingredients

Carrots – 1 cup
Cabbage – 2 cups
Capsicum – 1 cup
Fresh French green beans – 1 cup
Chopped onion – 1 tablespoon
Garlic, ginger – 1 teaspoon
All-purpose white flour – ½ cup
Rice flour – 2-3 teaspoons
White bread – 2 slices
Refined oil for frying
Salt - pinch

Preparation:

Chopped all vegetables.
Soak bread slices in water and drained by squeezing between the palms of your hands.
In a medium pan cover all vegetable with water and boil for 10 minutes. Add the chopped green beans and cook until completely done. Drain excess water and cool.
Add flour, bread slices to vegetables and mix well. Make 12 balls and flatten each into a patty the size of a small burger.
Heat a saucepan over medium heat. Add the oil and place patties in saucepan, two or three at a time without crowding.
Flip patties over when cooked for about 2-3 minutes on each side. Serve hot with pinch of salt.
NOTE: You can also make a burger by putting at tikkis between a bun with a slice of onion and cucumber.