The biggest learning I have had in glucose management (though fixing problems with insulin is far more important) is that in what sequence you eat food is as imp as what you eat.

Eat
1. Veggies (Fiber)
2. Protein & Fats (meat/eggs/paneer etc)
3. Starch/Carbs if any at end Multiple things happen when you do that.

1. Fibre isn’t broken down into glucose by our digestive system and when we eat fibre first it sort of fills the stomach which slows down the absorption/passage of carbs

We have always at home tried to use every part of vegetables and do minimal waste cooking. Today’s recipe is on that line. Watermelon rind dosa. Time to get tea along for the ride as usual

#RecipeOfTheDay #LockdownCooking Remove the green part of the peel and set aside the white part. Little pink is fine

Let’s talk about Hummus today. Honestly, all hummus recipes are similar. Mine is probably the same as many you see online. But over years I have gathered some tips and tricks that can help in making hummus creamier & lighter. Which means yummier #lockdownRecipes First thing first. Everyone says a good hummus MUST have Tahini. But I think sesame seeds work just as well.
Lightly toast them. If you have time grind them to a paste with a bit of lemon juice. I am often lazy and dump them along the chickpeas

Let’s do a Roti making tutorial today. A roti 101 kinds since I know a lot of us struggle with it.

RT/Bookmark for later. #recipesInThreads The key to a good roti is a soft and supple atta. It has to be soft, yet you should be able to work with it. The dough needs to be kneaded well. Warm water helps make a softer dough. Think of it as clay you can mould