I usually eat two rotis for lunch and dinner but today I had enough dough left over from the night before to make only one. Also, I have started brushing my teeth once I have finished a meal. It helps me not crave snacks between meals besides keeping my breath minty fresh.
Breakfast: One cup of tea, a hardboiled egg and a cup of cereal (1/4 cup raisin bran and 3/4 cup cheerios with one cup of 1 % milk).
Lunch: One roti with left over batata ros (potatoes in onion tomato gravy), half a cup of homemade yogurt with a teaspoon of sugar. A few pieces of watermelon for dessert craving.
Evening Tea: 1 cup of tea with 2 tsps of sugar.
Dinner: Two rotis with toor dal and broccoli, potato sabzi. Half a cup of yogurt with a teaspoon of sugar.
Exercise: 20 min brisk walk around the neighborhood, again in flip flops.
Dessert: A nectarine before flossing and brushing teeth.
Potato broccoli sabzi (stir fry)
Serves : 2 as a side dish and 4 as a main dish.
This is a very simple Indian style of making stir fry in which, unlike the Chinese stir fry, the vegetable are cooked tender. You can interchange cauliflower and broccoli; add peas and any other left over vegetables in the fridge. I had an orange bell pepper and some button mushrooms left over. The spices are not many and when I cook a couple of different veggies together, I like to add the salt and masala powder in increments to each veggie as it goes in the pan. This way all the veggies get spiced up equally.
Ingredients:
2 potatoes, diced into small cubes
1 bell pepper, cut into long stripes
1-2 cups of broccoli, chopped into bite size pieces
4-5 button mushrooms, chopped
For tadka:
1/2tsp mustard seeds
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp sabzi masala/ garam masala (I used Everest sabzi masala)
Method:
Heat 1 tbsp oil in a deep karahi or wok and add the mustard seeds. As they start to sputter, add the cumin seeds and turmeric powder. Roast on medium heat for a minute before adding the potatoes. Add a little bit of chili powder, sabzi masala and salt. Cover and cook for a few minutes, before adding the broccoli. Once again season with chili powder, sabzi masala and salt. Cover and cook for a few more minutes before adding the bell pepper and the mushrooms. Finish off the seasoning and cook till all the veggies are cooked through.
Garnish with cinlantro and serve with toor daal (lentil soup) and rotis.
Breakfast: One cup of tea, a hardboiled egg and a cup of cereal (1/4 cup raisin bran and 3/4 cup cheerios with one cup of 1 % milk).
Lunch: One roti with left over batata ros (potatoes in onion tomato gravy), half a cup of homemade yogurt with a teaspoon of sugar. A few pieces of watermelon for dessert craving.
Evening Tea: 1 cup of tea with 2 tsps of sugar.
Dinner: Two rotis with toor dal and broccoli, potato sabzi. Half a cup of yogurt with a teaspoon of sugar.
Exercise: 20 min brisk walk around the neighborhood, again in flip flops.
Dessert: A nectarine before flossing and brushing teeth.
Potato broccoli sabzi (stir fry)
Serves : 2 as a side dish and 4 as a main dish.
This is a very simple Indian style of making stir fry in which, unlike the Chinese stir fry, the vegetable are cooked tender. You can interchange cauliflower and broccoli; add peas and any other left over vegetables in the fridge. I had an orange bell pepper and some button mushrooms left over. The spices are not many and when I cook a couple of different veggies together, I like to add the salt and masala powder in increments to each veggie as it goes in the pan. This way all the veggies get spiced up equally.Ingredients:2 potatoes, diced into small cubes
1 bell pepper, cut into long stripes
1-2 cups of broccoli, chopped into bite size pieces
4-5 button mushrooms, chopped
For tadka:
1/2tsp mustard seeds
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp sabzi masala/ garam masala (I used Everest sabzi masala)
Method:
Heat 1 tbsp oil in a deep karahi or wok and add the mustard seeds. As they start to sputter, add the cumin seeds and turmeric powder. Roast on medium heat for a minute before adding the potatoes. Add a little bit of chili powder, sabzi masala and salt. Cover and cook for a few minutes, before adding the broccoli. Once again season with chili powder, sabzi masala and salt. Cover and cook for a few more minutes before adding the bell pepper and the mushrooms. Finish off the seasoning and cook till all the veggies are cooked through.
Garnish with cinlantro and serve with toor daal (lentil soup) and rotis.
The broccoli potato sabzi goes to Viki's Side Dish with Chapati event.
That subzi looks delicious. And kudos to you for sticking with your resolve. I'd like some of that batata ros too...is that like batata humman? Yum.
ReplyDeleteGreat job Jaya. I have been watching your schedule and the food intake. you inspire me to loose weight myself and I have a long way to reduce :-))
ReplyDeleteThank you for your encouragement Vaishali and RC. Its still too early to see any results but I feel good.
ReplyDeleteHi Jaya , First time here. U have a very nice blog. I feel so bad that I missed urs in this blogosphere for a long time... The diet tips are great. I m trying a lot to loose some pounds. so started an event to find new side dishes for roti. Ur entry is so healthy. Thanks for sending. Hugs, Viki.
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