These dishes do not need extensive preparation. Continue reading to learn more about the step-by-step procedure.
A person’s diet alters when they start dialysis. There are several omissions and changes, and the patient must be exceedingly careful about what they eat. While even a small pleasure is forbidden, there are alternative methods for them to satisfy their taste senses while still keeping their health in mind.
Apeksha Ekbote, the head dietician at NephroPlus, presents two easy dishes that might help dialysis patients. There isn’t much preparation required for them. Continue reading to learn more about the step-by-step procedure.
PANEER SHASHLIK: A grilled paneer dish with veggies that may be served as an appetizer or a main entrée.
1-2 oz. serving size
Ingredients – 500 g cubed paneer
1 tbsp. green capsicum (50 g)
- Onion — 1 tblsp (50 g)
– 1 tbsp. tomato (50 g)
– 3-4 tsp refined oil for greasing
Hung curd — 100 g – Coriander powder — 1 tsp – Chilli powder — 1 tsp – Garam masala powder — 1 tsp – Lemon juice — 12 tsp – Ginger garlic paste — 1 tsp – Cornflour — 1 tbsp – Salt — 14 tsp or according to dietician’s recommendation
- In a large glass bowl, whisk together all of the marinade ingredients. Combine the paneer, capsicum, onions, and tomatoes in a large mixing bowl. In the marinade, make sure the veggies and paneer are well covered. Refrigerate for 1 hour after covering the bowl with cling film.
- Oil the bamboo skewers and alternate the paneer, onion, capsicum, and tomato as a shashlik. Preheat the oven to 250 degrees Celsius and cook for 20 to 25 minutes if you’re grilling it in the oven. You can also grill them in a pan by brushing it with oil and turning the shashliks every two minutes over medium heat. Warm it up and serve.