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Raul Southgate

Raul Southgate

Diabetes Advocate

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Do not take the information from this blog as medical advice in any way. Your diabetes require specialized care conducted by your currant doctor or by your medical care team. Do not change your medication or lifestyle based on information you may find here.

Although there is no known cure, diabetes can be kept under control by medication, dieting, and physical activities but only under professional attention, which this site does not offer.

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Diabetic Food Recipe – Mushrooms, Paneer, and Capsicum Satay

~ Diabetic Food Recipe – Mushrooms, Paneer, and Capsicum Satay ~

This “Satay“ diabetic food recipe isDiabetic food recipe - Satay easy to cook, yet spicy and tasty. Winter Holidays and parties are close by now and diabetic patients must be cautious about the diet during this period.

The colors variation of paneer and capsicum gives a visual appeal to this tasty satay. Being a slightly-heavy dish a sweet and hot dip is assorted. If you want the dip spicier add some chili flakes, though the dip is spicy enough. Due to high calorie content peanuts are not recommended in diabetic diet, therefore only a little quantity is used in this recipe. The combination of coconut milk and lemon grass is largely used in Thailand as flavor enhancer. Coconut milk contain high calories so again a small quantity is used, just enough to bring a little “asian taste” into our dish. Although this diabetic food recipe contains very small amounts of high calories ingredients it is recommended to have it once in a while.

  • Preparation: 25 mins
  • Cooking: 30 mins
  • Makes 6 satays


Sweet and Hot Dipp

  • sugar substitute, 1 tbsp
  • vinegar, 2 tbsp
  • red chilli (paprika) flakes, 1 tsp
  • cornflour, 1 tsp
  • salt to taste

Peanut Sauce

  • oil, 1 tsp
  • chopped onions ¼ cup
  • garlic (lehsun), 2 cloves
  • peanuts , roasted and powdered, 2 tbsp
  • sugar substitute, 2 tsp
  • coconut milk, 2 tbsp
  • lemon grass (hare chaiki patti), 1 stalk
  • chilli powder, 1 tsp
  • rind of lemon, 1/2
  • salt to taste
  • lemon juice, 1/2 tbsp

Other Ingredients

  • low fat paneer (cottage cheese), 1/2 cup
  • 1/2  red capsicum ,  1” cubes
  • 1/2 yellow capsicum , 1″ cubes
  • mushrooms (khumbh), 6 pcs
  • 1 onion,  tiny cubes
  • oil for cooking, 2 tsp


Sweet and Hot Dip

  • In a non-stick pan, combine the sugar substitute, vinegar, cornflour and one cup of water. After well mixing cook at a medium temperature (medium flame of the burner) until the mixture becomes translucent. Continuously stirr.
  • Take it aside from the burner and let it cool.
  • After cooling add chilli flakes and salt, while mixing.

Peanut Sauce

  • In a non-stick pan heat the oil, add the garlic and onions and sauté. Maintain the burner at medium temperature until the mixture becomes translucent
  • Add the sugar substitute, peanut powder, lemon grass, coconut milk, lemon rind, chilli powder and salt, simmer and mix well for 10 to 15 minutes, stirring in between.
  • Take it away from the burner, discard the lemon grass and add the lemon juice while mixing. Let it aside for cooling.


In a bowl put together the red capsicum, paneer, yellow capsicum, onions and mushrooms. Toss gently. Add then the peanut sauce, stir gently and let aside for 15 to 20 minutes.
On a skewer, arrange one piece each of yellow capsicum , red capsicum,  paneer, mushroom and onion.
Do the same with the rest of ingredients to for the other 5 more satays.
Cook the satays in non-stick pan (burner on medium temperature) using oil. The dish is ready when all side turn in golden brown color.

The contribution of this diabetic food recipe to your diet is shown in the table bellow.


Energy Protein Carbohydrates Fat Calcium
136 calories 7.0 gm 12.7 gm 6.4 gm 235.1 gm


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