Paneer, Mushrooms and Capsicum Satay, Healthy Diabetic Recipe
by Tarla Dalal
Added to 42 cookbooks
This recipe has been viewed 15899 times
The capsicums and paneer contribute a refreshing medley of colours and thereby a visual appeal to this healthy and tasty satay.
This is a slightly-heavy snack that goes well with a hot and sweet dip. The dip is quite spicy, but if you want it spicier you can add more red chilli flakes!
Peanuts are a forbidden food for diabetics due to their high calorie content; therefore I have used it very sparsely. Lemon grass and coconut milk are typical Thai flavour enhancers.
But coconut milk is also very high in calories, so I have added very little of it just to bring out the Thai flavour. Since this snack is a wee bit high in calories, have it only once in a while.
You can also try other Thai diabetic friendly recipes like Thai Stir Fried Noodles with Tofu or Thai Green Kodri .
- Combine the vinegar, sugar substitute, cornflour and 1 cup of water together in a small non-stick pan, mix well and cook on a medium flame till the mixture becomes translucent, while stirring continuously.
- Remove from the flame and keep aside to cool.
- When cool, add the red chilli flakes and salt and mix well.
- Allow to stand for a while before using.
- Heat the oil in a non-stick pan, add the onions and garlic and sauté on a medium flame till they turn translucent.
- Add the peanut powder, sugar substitute, coconut milk, lemon grass, chilli powder, lemon rind and salt, mix well and simmer for 10 to 15 minutes, stirring once in between.
- Remove from the flame, discard the lemon grass and add the lemon juice and mix well. Keep aside to cool.
- Combine the paneer, red capsicum, yellow capsicum, mushrooms and onions together in a bowl, add the peanut sauce, toss gently and keep aside for 15 to 20 minutes.
- On a skewer, arrange one piece each of paneer, red capsicum, yellow capsicum, mushroom and onion.
- Repeat with the remaining ingredients to make 5 more satays.
- Heat a non-stick pan and cook the satays on a medium flame using oil till all sides are golden brown in colour.
- It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.
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