Wholesome consuming: Listed below are two kidney-friendly recipes for dialysis sufferers


When a person undergoes dialysis, their diet changes. There are many subtractions, some modifications, and the patient needs to be very careful about what they put on their plate. Even an occasional indulgence is a no-go, but there are other ways you can keep your taste buds happy while keeping an eye on the health factor as well.

Apeksha Ekbote, the Senior Dieter at NephroPlus, shares two simple recipes that are very beneficial to a dialysis patient. These hardly require extensive preparation. Read on to learn more about the step-by-step process.

PANEER SCHAHLIK: Grilled paneer with vegetables that can be eaten as a snack or main course.

Servings – 5th
Serving size – 1-2

– Paneer – 500 g diced
– Green peppers – 1 (50 g)
– onion – 1 (50 g)
– tomato – 1 (50 g)
– Refined oil – 3-4 tsp for greasing

For marinade
– Suspended curd – 100 g
– coriander powder – 1 tsp
– Chili powder – 1 tsp
– Garam masala powder – 1 tsp
– lemon juice – ½ tsp
– Ginger and garlic paste – 1 tsp
– corn flour – 1 tbsp
– Salt – ¼ tsp or as directed by the nutritionist

* Mix the ingredients listed for the marinade in a large glass bowl. Add the paneer, peppers, onions and tomatoes.
* Make sure the vegetables and paneer are well covered with the marinade. Then cover the bowl with cling film and refrigerate for 1 hour.
* Grease the bamboo skewers with oil and arrange the paneer, onion, bell pepper and tomato alternately like a shashlik.
* If you’re grilling in an oven, preheat the oven to 250 degrees Celsius and grill it for 20-25 minutes. You can even grill them on a pan by greasing them with oil and turning the shashliks over a medium heat every two minutes. Serve hot.

Nutritional value in one serving
Calories – 151.7 Kcal
Protein – 7.2 g
Sodium-73.3 mg
Potassium – 178.2 mg
Phosphorus – 187.3 mg


– Can be eaten for breakfast.
– Diabetic and dialysis friendly.

Servings – 8 cans
Serving size – 1 sin

– Rava / semolina – 1 cup
– Poha / rice flakes – ¾ cup
– Cottage cheese – ½ cup
– sugar – 2 tsp
– Salt – ¼ tsp or as directed by the nutritionist
– baking powder – ¼ tsp
– Refined oil – 1-2 tsp for greasing

* Take rava and poha in a small mixie and mix to a fine powder without adding water.
* Now add the cottage cheese, sugar, salt and a cup of water. Stir and mix well until there are no more lumps. Add baking soda and mix until it becomes a smooth flowing consistency.
* Pour the batter over the hot tawa, which is greased with a little oil. Keep the flame on medium and cook. Serve hot with onion chutney.

Nutritional value in one serving
Calories – 38 Kcal
Protein – 4.2 g
Sodium-107.7 mg
Potassium 107.3 mg
Phosphorus – 75.9 mg

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