Easy Indian Diet Plan for Diabetes & Weight Loss (Veg & Gluten Free)

Easy Indian Diet Plan for Diabetes & Weight Loss (Veg & Gluten Free)
  • If you are searching for an Indian diet plan for diabetes, it is likely that either you or a family member or friend suffers from diabetes and that you are simply looking for the best way to manage it.
  • But, it is totally possible to reverse diabetes naturally. You just need to swap high carb ingredients with low carb ingredients.
  • The ultimate diet for a diabetic patient is the one that will cure it. This diet chart for diabetic patients includes not only weight loss for diabetics, but a diet plan for diabetics to reverse diabetes completely.

     

     

    Roti For Diabetics

     

    Singhara aata, we eat only during fasting. Did you know that it is completely gluten-free and does not cause an insulin spike?

     

    Paneer Paratha

    Servings-2 

     

    Ingredients

     

    • 100 g singhara atta or chestnut flour
    • 100 g paneer (grated)
    • 1 teaspoon coriander leaves (fresh)
    • 4 tablespoons of ghee
    • A pinch of carrom seeds
    • 1 finely chopped green chili
    • Pink salt as per taste

     

     

    Method 

     

    • Knead the singhara atta (chestnut flour) into a dough. Keep it aside.
    • Take the grated paneer and add some herbs of your choice to it.
    • Mix the paratha dough and grated paneer together.
    • Roll the dough into a circular shape. Make sure that it is not too thin as a thin base may stick to the pan while frying.
    • Take a pan and heat the ghee in it.
    • Place the rolled paratha and fry both sides until golden brown.
    • Serve the parantha hot with butter cubes on it.

                 

                 

                Bonus Recipes For Weight Loss For Diabetes

                Vegetable Cheela Rolls

                Servings-3 

                 

                 Ingredients for Cheela
                • 1 cup besan gram flour
                • 2 tablespoons rice flour
                • ½ teaspoon jeera or cumin seeds
                • 1 tablespoon oil
                • ¾ cup water

                 

                 

                Ingredients for filling

                 

                • 3 cups finely sliced cabbage
                • ½ cup bell pepper (shredded)
                • ½ cup carrots (shredded)
                • 2 teaspoons mustard seeds
                • 2 teaspoons jeera or cumin seeds
                • 2 teaspoons ghee
                • ½ teaspoon salt
                • 1 teaspoon lemon juice
                • ¼ teaspoon haldi or turmeric powder
                 

                Method 

                • Mix the dry ingredients required for cheela together.
                • Add water to it till it makes a smooth batter. The consistency of the batter must be similar to that of dosa.
                • For the filling, heat oil in a pan over a medium flame.
                • As the oil gets moderately heated up add the seeds (mustard and cumin).
                • Once the seeds start cracking add the chopped vegetables.
                • Stir and fry them for around 3-4 minutes.
                • Add the spices and the lemon juice.
                • Take a skillet and pore in some of the batter. To make a perfect circle spread the batter in a spiral pattern from the centre to outward with a spatula.
                • Spread some oil on the batter and let it cook for at least 30 seconds.
                • Flip it to the other side cook until both sides are well fried. In order to keep the sides evenly cooked, press the sides with the spatula.
                • Once the cheela is cooked, put ½ a cup of fried vegetables diagonally across the centre of cheela.
                • The sumptuous cheela is ready to serve.
                • It tastes best when served with mango pickle.

                 

                 

                Spinach Soup

                Servings -2

                 

                spinach soup

                 

                 

                Ingredients

                 

                • 150 g spinach (chopped)
                • 50 g turnip (chopped)
                • 10 g dessicated coconut
                • 6 g ginger (chopped)
                • 50ml coconut milk
                • 2 cups of water to dilute coconut milk
                • 3 teaspoons olive oil or coconut oil
                • Green chili (optional)
                • Salt according to taste
                • Black Pepper according to taste
                • Heavy Whipping Cream for garnish

                   

                   

                  Method

                   

                  • Heat the oil over a low flame in a thick bottomed pan.
                  • Add the chopped ginger and sauté until pink. If you choose to use chili add it now.
                  • Add the vegetables to the pan and raise the heat.
                  • Add the salt and pepper cook until the vegetables' juices start to come out.
                  • Lower the heat and sprinkle in the dessicated coconut and stir it to mix it in.
                  • Add the diluted coconut milk to the pan and cook on low heat.
                  • Switch off the heat and allow the soup to cool down.
                  • Once the soup is cool put it into a blender and blend until smooth.
                  • Put the soup back into the pan and heat it until it boils.
                  • Serve the soup with some whipped cream on top.
                     

                    Check out my YouTube video on everything you wanted to know about weight loss. 

                     

                    There you have it, easy meals to include in an Indian diet plan for diabetes as well as a chart to use as an example. Please feel free to update me on how you are doing and if you enjoyed these delicious meals

                     

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