ART OF LIVING WITH KIDNEY DISEASE
Art of cooking for renal patients
Kidney Rogir Sustha O Sundarbhabe Bachar Upai
Cuisine For Kidney patients
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.
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
Recipe
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.