1ST EDITION
11/3/2021
RECIPES FOR KIDNEY PATIENTS E-BOOK BY NARMADA KIDNEY FOUNDATION
althy e H i g l e h t D s
2
Preface
INDEX
03
Recipes for CKD Patients
04
Recipes For Dialysis Patients
10
Recipes for Transplant Patients
16
D r . Bh a r a t V . S h a h MD. DNB ( Ne p h r o l o g y ) Dire c t o r , I nstitute o f Renal Sciences, G l o b a l H o s p i t a l , M u m b a i Mana g i n g Trustee, Narm a d a Kidney Fo undation Pres i d e n t , Indian Society of Nephrology , W e s t Z o n e
Ms. Zamu r r u d M . P a t e l R D , P.G. D . ( Di e t e t i c s ) Chie f D i e tician, Glob a l H o spital, Mumbai Chap t e r C onvenor- Indian Dietetic Ass o c i a t i o n M u m b a i C h a p t e r
3 PREFACE E - B O O K
O N
R E C I P E S
F O R
K I D N E Y
P A T I E N T S
The number of people developing chronic kidney disease (CKD) is increasing all over the world. This increase is due to rising number of people developing lifestyle disease like obesity, diabetes and hypertension. Out of 100 people developing chronic kidney disease, almost 60 % are due to diabetes and hypertension. With India having one of the highest numbers of diabetic and hypertensive subjects, the incidence and prevalence of CKD is likely to be amongst the highest in the world. Chronic kidney disease in most cases results in progressive decline in kidney (renal) function because the cause cannot be eliminated. For example, diabetes and hypertension cannot be eliminated but can be controlled. Unfortunately, in most subjects diabetes and hypertension remain poorly controlled because it is often asymptomatic and requires change in lifestyle. Further, once kidney disease develops, it is complicated by worsening hypertension and metabolic changes which also contribute to progressive decline in kidney function. Eventually, over the years practically entire kidney function is lost. This stage is called end stage renal disease (ESRD). Once ESRD develops, there are only 2 treatment options: lifelong dialysis or kidney transplant. Kidney transplant is a far superior option to dialysis for patients with ESRD. The results of kidney transplant have significantly improved and those with successful kidney transplant return to near normal quality of life. They often tend to gain too much weight. They need a different diet. For patients who cannot go for transplant, dialysis is the only option. These patients often need to maintain salt, potassium, and fluid restriction. Maintaining adequate food intake with these restrictions is a big challenge. Thus, undernutrition is a common complication in dialysis patients. Following a diet is difficult unless the food is tasty. It is this fact that motivated us to come out with a recipe book. We at Narmada Kidney Foundation organize a diet workshop every year. In this workshop, participants prepare food items meant for patients with CKD. The dishes judged to be most tasty are given the prizes. The recipes of prize-winning food items have been compiled. We would like to thank all those who actively participated and came up with delicious and healthy food item. We would like to thank Dr. Mita Shah for her guidance and Global hospital Dieticians team in preparing this book. In this 1st edition of our e-book, we provide recipes for patients with CKD, dialysis and transplant. We plan to come out with subsequent editions to provide more recipes for kidney patients. We also plan to come out with healthy recipes to prevent diabetes and hypertension and recipes for patients with diabetes and hypertension with the hope that prevention and control of diabetes and hypertension which are the causes of CKD can be tackled well. We hope this e-book will be a handy guide for dieticians and also for kidney patients. DR. BHARAT V. SHAH
MS. ZAMURRUD M PATEL
MD, DNB (Nephrology)
RD
Narmada Kidney Foundation
Narmada Kidney Foundation
4
5 Recipes for CKD Patients
5
Ingredients Rice Puffs Chapati Tamarind Jaggery Coriander Green Chilli Mint leaves Boil Potato Lime
Method
- 30 g - 1 small -5g - 1 tsp. -5g - As per taste - few - 25 g - 1 No.
Take a dry chapati without oil and roast on a non-stick pan till crispy. Make it into small crumbs in replacement of a dry puri. Take the rice puffs and add boiled potatoes to it. Chutney
Nutritive Value Calories (Kcal) Protein (gm) Sodium (mg) Potassium (mg)
Make a tamarind & jaggery chutney by boiling and straining. Grind the coriander, green chillies and mint leaves to make green chutney. Mix all ingredients and squeeze lime on top. Add the crispy crumbs of chapati on top garnish with coriander.
245 4.68 6.3 311.65
HEALTHY FOODS
6
Golden Pattice
You will need
Rice flakes Potato Green Chilli Turmeric Lime Jeera Powder Oil
Nutritive Value
- 30 g - 100 g -1 - ½ tsp - ½ No. - 1 tsp - 1 tsp.
Calories (Kcal) Protein (gm) Sodium (mg) Potassium (mg)
206 3.58 4.74 585.4
Method Soak the rice flakes and mix with boiled potatoes and turmeric. Add finely chopped green chillies and squeeze the lime. Mash well and make small flat pattice like cutlets. Take a non-stick and add 1 tsp of oil. Roast the cutlets till light brown
Alternative Method
Can bake or grill the cutlets in the oven
Note
When you boil the potato you are leaching the potassium, as this root is high in potassium
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Veg Rice Nachos
Ingredients Nutritive Value Rice Flour
30 gm
Cabbage
50 gm
Celery Leaves 5 Tomato
1 Medium
Chilli Powder
½ tsp
Garlic
1 tsp (grated)
Ginger
1 tsp (grated)
Oil
Calories (Kcal)
167
Protein (gm)
2
Sodium (mg)
14
Potassium (mg)
264
1 tsp
Methods
Amchur Powder to taste
Blanch tomato, cabbage and celery leaves. Grind it in a fine puree. Add amchur, red chilli powder, garlic, ginger and mix it well. Mix rice flour with oil. Add the puree to the flour and knead dough. Roll in to a thin roti and cut in to equal triangular pieces. Bake 180 degrees C for 20 mins. Serve with tomato chutney.
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PEAR PUDDING INGREDIENTS Ripe Pear - 100 g Anjeer - 2 (Finely Chopped) Milk - 100 ml Walnut – For garnish
METHOD Blanch the pear and grind in mixer & keep it aside Boil the milk when the quantity starts to reduce add pear and chopped anjeer. Let it cook for a while. Remove it & empty into a bowl. Decorate with Walnut Pieces and serve.
NUTRITIVE VALUE Calories (Kcal) Protein (gm) Sodium (mg) Potassium (mg)
156 6 28 279
9
INGREDIENTS Pineapple Sugar Citric acid
- 100 gm - 100 gm - 0.5 gm
METHODS
Remove crown, peel skin and core eyes. Cut the good portions of the fruit into small pieces. Soak sugar and pineapple for ½ hour. Crush well in mixer. Add citric acid cook slowly with stirring till thicken. Remove from fire and fill in sterile jars
NUTRITIVE VALUE Calories (Kcal) Protein (gm) Sodium (mg) Potassium (mg)
PINEAPPLE JAM
444 0.52 1.43 143
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RECIPES FOR DIALYSIS PATIENTS
11 SWEET POTATO & PANEER DELIGHT
INGREDIENTS Boil Sweet Potato - 100 gm Paneer 50 gm Capsicum - 1 tsp Finely Chopped Carrot - 1 tsp Finely Chopped Curd - 100g Amchur powder to taste Black pepper powder to taste
METHOD Dry roast paneer and finely chopped vegetables on non-stick pan. Add boil sweet potato into the beaten curd. Add amchur powder and black pepper powder to it. Garnish and serve.
NUTRITIVE VALUE Calories (Kcal)
310.58
Protein (gm)
14.06
Sodium (mg)
64.29
Potassium (mg)
446.16
NOTE When you boil the sweet potato you are leaching the potassium, as this root is high in potassium
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MUNG PATTICE INGREDIENTS Rice flakes
- 30 g
Boil Mung
- 50 g
Green Chilli
-1
Turmeric
- ½ tsp
Lime
- ½ No.
Jeera Powder
- 1 tsp
boil mung and turmeric.
Oil
- 1 tsp
Add finely chopped green chillies and
METHOD Soak the rice flakes and mix with mashed
squeeze the lime. Mash well and make small flat pattice like
NUTRITIVE VALUE Calories (Kcal)
298
Protein (gm)
13.49
Sodium (mg)
13.01
Potassium (mg)
588.94
cutlets. Take a non stick pan and add 1 tsp of oil. Roast the cutlets till light brown.
INGREDIENTS Boil Bajra
30 g
Palak
10 gm (Chopped)
Onion
10 gm (Chopped)
Coriander
5g
Green chillies
as per the taste
Mint leaves
Few
Lime
1 No.
Pomegranate and coriander for Garnish
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BAJRA BHEL
METHOD Boil Bajra. Mix all ingredients and squeeze lime on top. Garnish with coriander and pomegranate seeds
Salt to taste
NUTRITIVE VALUE Calories (Kcal)
113.34
Protein (gm)
3.81
Sodium (mg)
7.88
Potassium (mg)
160.15
14
Carrot Walnut Bar Ingredients Carrot Walnut Almond Date Cinnamon Milk Ghee
50 gm (Grated) 1 No (Finely Chopped) 2 No (Finely Chopped) 2 No (Finely Chopped) ¼ tsp 1 tbsp ¼ tsp
Method Mix all the ingredients (except ghee) together in a bowl Take a square mould Grease it with ghee Fill the mixture Bake at 180 degrees C for 5 - 10 minutes Serve hot
Nutritive Value Calories (Kcal) Protein (gm) Sodium (mg)
121.55 2.74 30.59
Potassium (mg)
269.7
15 SINGADA BARFEE
INGREDIENTS Singada
50g
Anjeer
5 pieces
Milk
75 ml
METHOD Grind the singada in the mixer & keep it aside Soak the anjeer in water for a while Boil the milk, Reduce the milk till thicken, then add singada paste and stir well Remove the anjeer from the water and make a paste Add this to the mixture into a greased square tray, let it cool and cut into square pieces. Decorate with almonds & walnuts.
NUTRITIVE VALUE Calories (Kcal)
128.78
Protein (gm)
6.96
Sodium (mg)
26.33
Potassium (mg)
347.25
16
HEALTHY RECIPES FOR TRANSPLANT PATIENTS
Rajma Salad
INGREDIENTS Rajma Corn Pomegranate
15 gm 15 gm 50 gm
Amchur Powder to taste Coriander chopped for garnish
NUTRITIVE VALUE
17
METHOD Boil Rajma and corn. Mix it a in a bowl together Add pomegranate to it. Add Amchur powder to taste Garnish with chopped coriander & serve.
Calories (Kcal)
94.5
Protein (gm)
4.57
Sodium (mg)
106.7
Potassium (mg)
258.41
18 BAKED RAW BANANA
INGREDIENTS
METHOD
Raw Banana – 100gm
Roast Maida in non-stick pan, add milk
Beans, Carrot, Peas – 25gm
and make the white sauce. Add pepper
Capsicum Shredded – 25gm
to taste
For Garnish:
Method
Grated Cheese for garnish
Boil all chopped vegetables except
Chilli Sauce, Salt and Amchur to taste
capsicum.
Oven temp. 180 C
Add White sauce to vegetables.
Baking Time – 15 Minutes
Add chilli sauce, salt and amchur to
Baking Dish – 1
taste.
For White Sauce
Garnish with grated cheese.
Maida – 1 tsp
Bake at 180 degrees C for 15
Milk – 100 ml
minutes and serve hot.
Pepper to taste
NUTRITIVE VALUE Calories (Kcal)
236.8
Protein (gm)
8.14
Sodium (mg)
243.8
Potassium (mg)
311.5
TACOS
19
INGREDIENTS
Rice Flour – 15 gm Wheat Flour – 15 gm Oregano Flakes – 1 pinch Turmeric powder – 1 pinch Amchur powder to taste For garnish Chat Masala – to taste (Ingredients: Amchur, pepper powder, jeera powder)
METHOD
NUTRITIVE VALUE Calories (Kcal)
101
Protein (gm)
1.8
Sodium (mg)
0.67
Potassium (mg)
54.3
Mix and knead dough using Rice Flour, Wheat Flour, Oregano flakes, turmeric powder and amchur powder. Roll into chapati and then cut into thin strips. Pre-Heat the Oven at 180 degrees C. Bake the tacos for 15-20 minutes, till crisp. Garnish with Chat masala. Can serve with Tomato Chutney.
20
Pumpkin Halwa
INGREDIENTS Pumpkin 250 gm Milk 100 ml Cardamon powder ¼ tsp Date 5 no Saffron – few strands Almonds & Raisons for garnishing
METHOD Peel the pumpkin and grate it. Take it in a non stick pan and sauté for two minutes then add milk & saffron and cook till the milk thickens up. Now add cardamom and date paste. Garnish and serve hot.
NUTRITIVE VALUE Calories (Kcal) Protein (gm) Sodium (mg) Potassium (mg)
156 5.79 47.81 783.36
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INGREDIENTS Ragi Flour – 30 gm Milk – 200 ml Skim Milk Powder – 30 gm Ghee – 10 gm Mix Nuts – 10 gm Dry Ginger powder - ¼ tsp Dates – 15 gm
METHOD Roast ragi flour, nuts adding ghee in a pan. Add milk and skim milk powder. Cook till thicken. Add Date paste and dry ginger powder. Serve hot / cold
NUTRITIVE VALUE Calories (Kcal)
516.20
Protein (gm)
16.39
Sodium (mg)
227.29
Potassium (mg) 497.64
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