Mexican Skewers ( Exotic Diabetic Recipe )
by Tarla Dalal
Added to 42 cookbooks
This recipe has been viewed 18956 times
This is, without a doubt, my favourite skewer recipe and I’m sure it will become yours too, if you try it just once! Usually skewers and kebabs require lot of oil for cooking, making them a ‘prohibited’ food for diabetics. No more crest-fallen faces! Here is a modified, healthy recipe with less oil and using nutrient-rich tofu (soya paneer). Tofu is easily available in the market.
Those who suffer from diabetes are prone to infections, and require a high dose of immune-boosting nutrients like proteins, vitamin A,C, zinc etc. Ingredients like tofu, capsicum and mushroom provide a sufficient dose of these vital nutrients.
Cooked on a non-stick pan with less oil, it is a perfect lip-smacking snack that can be had without worrying about an increasing waist-line or an angry look from the physician during your next health check-up!
- Boil a vesselful of water, add the mushrooms and simmer for 5 to 7 minutes. Drain and refresh using cold water. Keep aside.
- Combine the mushrooms, yellow, red and green capsicum and tofu together in a bowl, add the marinade, mix gently and keep aside for 15 to 20 minutes.
- On a skewer, arrange one piece each of onion, mushroom, yellow, red and green capsicums and tofu.
- Heat a non-stick tava (griddle), cook the skewers over a medium flame using ¼ tsp of oil till the vegetables and tofu are light brown in colour from all the sides.
- Repeat with the remaining ingredients to make 5 more skewers.
- Serve hot.
- 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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