NEW DIABETIC RECEPIE - Potato Roesti with grilled vegetables

By M H Ahssan

Sick and tired of eating out, so this week why not don the chef's hat and apron and get cooking.

While cooking may definitely be a passion for many (men and women alike), the main constraint most often is the lack of time. The time and effort needed to cook something good can be quite taxing; so, for all those who hesitate to take a pan or ladle in their own hand, here are some recipes that are quick as a jiffy and delightful to eat.

Cooking is definitely a passion for many (men and women alike), but the main constraint is time. The time and effort needed to cook something good can be quite taxing; so, for all those who hesitate to take a pan or ladle in their hand, here are some recipes that are quick as a jiffy and delightful to eat.

1. Potato Roesti with grilled vegetables (Serves 01)
Ingredients: 1 large parboiled (briefly cooked) potato, ½ tsp chopped parsley, salt and crushed black pepper to taste, 1 tbsp refined oil, ½ capsicum, ½ red bell pepper, 1 tsp extra virgin oil
For garnish: Spring of chives
Method:
1. Peel parboiled potato, grate and season it.
2. Cut capsicum and red bell pepper. Marinate with oil, salt, herbs (thyme, oregano)
3. Heat oil in the pan. Add potatoes and cook on both sides
4. Grill peppers and place on top of roesti potatoes.
2. Wheat Flour Pancakes with bean sprouts and honey yogurt topping (Serves 06)

Ingredients for batter: 250 gm whole wheat flour, 150 ml milk, 1 tsp sugar, salt to taste, 1 tbsp melted butter (unsalted)
Ingredients for stuffing: 12 tbsp bean sprouts, salt to taste, 3 tsp refined oil
Ingredients for topping and garnish: 6 tbsp hung curd, 6tsp honey, a sprig of dill (a herb)

Method:
1. Add salt to the whole wheat flour and sift it.
2. Gradually add milk to sifted flour and add melted butter. Strain the butter (pour through a sieve, a perforated utensil or fine-meshed cheesecloth)
3. Pour half a ladle of batter into a slightly heated greased non-stick pan and spread the mixture evenly by rotating the pan. Cook the pancakes on both sides and make more pancakes till the mixture is used up
4. Saute (fry briefly over high heat) bean sprouts in oil and season them. Keep aside.
5. Put two tbsp of sauteed bean sprouts on each pancake and fold
6. Put a spoonful of hung yogurt on top of each stuffed pancake, drizzle a tsp of honey, and garnish with a sprig of dill. Served one pancake per portion.