eBook - Recipes for Kidney Patients By Narmada Kidney Foundation

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

7

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.

8

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

10

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

12

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

13

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

21

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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