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Lunch Ideas - Creating Balanced Vegetarian Meals

Discussion in 'Keep Fit & Maintain Shape' started by Shanvy, Dec 13, 2013.

Page 362 of 895
  1. Mar 30, 2015 #3611
    sumanrathi

    sumanrathi IL Hall of Fame

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    @MalStrom thanks

    nothing spl. just chock 10 pcs of red chill with less water for 15 min and grind. have this with sesame oil seasoning is not required for this chutney. this will be good combination with Fenugreek seeds dosai, Modakathan dosai and any soft dosi.
     
    sumanrathi, Mar 30, 2015
    sumanrathi, Mar 30, 2015
    #3611
    5 people like this.
  2. Mar 30, 2015 #3612
    Shanvy

    Shanvy IL Hall of Fame

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    @sumanrathi i make bisebele bath but with summer i reduce tamarind intake for my son who has no holidays and has school through..and this is easy on the tummy. namma ooru ulundu sadam is another favorite..

    how many traditional food has gone on the back burners..should make it for the kids sometime so that they will know what it is.

    last week i got them rose apple/paneer pazham for the first time (along with kodukapuli pazham)..also called jambupazham and jambuneredu in telugu i think..this fruit is believed to be good for the brain. and is also diuretic. it is spongy tangy and slight traces of sweetness atleast the ones we get here. there is another that is whiter in color that is more fleshy..not sure if they are both in the same category.


    images (11).jpg
    my daughter did not like it but son liked it. i want them to taste all the simple things that i and dh had as kids..make their opinions..

    Add a few shallots to that chilly and garlic..and have.. @malstrom it is more or less like the raw schezwan sauce prep..use the lesser hot ones..
     
    Shanvy, Mar 30, 2015
    Shanvy, Mar 30, 2015
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  3. Mar 30, 2015 #3613
    sumanrathi

    sumanrathi IL Hall of Fame

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    @butterfluice I used grind ragi the ratio is [FONT=Verdana, Geneva, sans-serif]leftover normal idly batter and ragi 3:1 ratio with two spoon curd should be kept for 2 hours . if you feel the Dosa is hard add more curd and mix well you will get so soft dosa.[/FONT]

    [FONT=Verdana, Geneva, sans-serif]My DW shared one more combination. one cup of whole white Urad Dal and 1/4 cup of ragi powder and 2 spoon of curd mix and kept for 15 - 20 min you can also get soft dosa. over night fermentation is not required. try and post the image with raw red chilly chutney.[/FONT]
     
    sumanrathi, Mar 30, 2015
    sumanrathi, Mar 30, 2015
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  4. Mar 30, 2015 #3614
    satchitananda

    satchitananda IL Hall of Fame

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    Hi Damini and Butterflyice,

    Yes, we do have quite a variety, not in terms of number of dishes but just something different from the usual. I have over the past couple of years got used to restricting the size of my meals. This is my usual diet:

    Morning (9.30-10.30 am): Since I sleep very late, I wake up late too and my breakfast time sort of gets telescoped into an early lunch. I have a tumbler of filter coffee (which is almost entirely made of milk and a little bit of strong filter decoction) - milk is completely skimmed and no water added.

    Sometimes I have a slice or two of toast with green chutney/pesto, a slice of cheese, lettuce (if I have any at home), tomato and cucumber.

    Now that it is summer, I might have a tender coconut if it is available at that time.

    On days when I have sandwich I might eat a late lunch (after coming back from physio).

    On days when I have had only coffee, I have lunch by 12 at the latest.

    3.00 pm: I again have a tumbler of coffee (either proper, like in the morning or thin decoction with a dash of milk) or tea or green tea with honey depending on what my body asks for that day. If I am hungry, I might eat half a bowl of paneer with onions and tomatoes, sauteed with herbs or a bowl or two of bhel (like the pic I posted the other day).

    7.30: Dinner is like lunch.

    Disclaimer: I don't claim I don't cheat. Each day is different. I might have a rava laddo or two depending on the sweet tooth of the day. Keeping this requirement in mind, I have to adjust the total cals I consume throughout the day.

    Of late my weight has come up a couple of kilos from the 12 I had lost - thanks to travel, socializing, visitors at home ......

    Water retention is also there and am sure that contributes to one of those two kilos.

    So, no, it is not difficult to eat that quantity for lunch. In fact if I do eat more, then I feel heavy and might not eat anything in the evening and coffee will be replaced by tea.

    Add to this, I need to mention that my activity level is very low, so I don't need any more food than this.
     
    satchitananda, Mar 30, 2015
    satchitananda, Mar 30, 2015
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  5. Mar 30, 2015 #3615
    sumanrathi

    sumanrathi IL Hall of Fame

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    @Shanvy I can't understand how and why you shared about the Ulunthu satham because Sunday I heard this first time @periamma shared this with me :):) during summer season tamarind is good for health.
     
    sumanrathi, Mar 30, 2015
    sumanrathi, Mar 30, 2015
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  6. Mar 30, 2015 #3616
    Shanvy

    Shanvy IL Hall of Fame

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    @satchitananda now the attention is on to your platehugsmiley. people have stopped asking me that question. now..look at the amount i shared on my plate yesterday..

    with our age and issues both of us have to plan our meals accordingly girls. that is the reason there maybe lesser quantity of carbs..but i have morning breakfast and today it was bajra porridge and melon fruits. mid morning i may have a few stuffed dates with almonds 3. after noon lunch. evening snack would be a fruit or some bhel or whatever i bake. dinner simple tiffin..and yes like satchi i cheat too. i made gooey cheesy pizza for fil on saturday..di have a slice..

    as my doctor says after a point, only 10% weight loss happens with exercise and the rest 90% is by diet..
     
    Shanvy, Mar 30, 2015
    Shanvy, Mar 30, 2015
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  7. Mar 30, 2015 #3617
    Shanvy

    Shanvy IL Hall of Fame

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    @sumanrathi i find the tamarind increases acidity, as he does not drink loads of water. so we have it but in moderation and ulundu saadam, i was talking about how our cookings are based on our regions, the availabilities.

    ulundu saadam was a easy one pot meal with not much elaborations...and very healthy too.
     
    Shanvy, Mar 30, 2015
    Shanvy, Mar 30, 2015
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  8. Mar 30, 2015 #3618
    sumanrathi

    sumanrathi IL Hall of Fame

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    Today morning I got a message in my WA.

    5 Star hotel chef calls his wife and asks: enna dinner ? (What spl. for dinner)

    Wife: Steamed fine long grain white rice hand-picked in the emerald green lap of the Vindhyas, accompanied by a golden lentil spicy soup that was gently simmered with the choiciest handpicked southern spices and the smouldering tang of organic tamarind.
    Husband: apadina? ( what ?)
    Wife: Sorum rasamum ( rice with rasam )
     
    sumanrathi, Mar 30, 2015
    sumanrathi, Mar 30, 2015
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  9. Mar 30, 2015 #3619
    sumanrathi

    sumanrathi IL Hall of Fame

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    [FONT=Verdana, Geneva, sans-serif]tamarind is not acidic it contains vit.C it is good for digestion and it purify blood because of that urine out flow will increase and act as mind diuretic. Also it is good for skin, controls hair loss and very good anti analgesic. [/FONT]
     
    sumanrathi, Mar 30, 2015
    sumanrathi, Mar 30, 2015
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  10. Mar 30, 2015 #3620
    parineetha

    parineetha IL Hall of Fame

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    The idli dosa experts, help me out pls..

    I tried out the urad dal + little millets batter (3:1) ratio for the idlis. Its nice, soft et all but for some weird reasons its not raising at all. I mean like the spongy idlis from normal rice and urad dal batter.
    I tried the kodo millet + barley +urad dal this week, It was a little slimy not firm.
    why so? Do we have to do somethin extra that I'm not doing? thinkingsmiley
    Dosas are OK though..
     
    parineetha, Mar 30, 2015
    parineetha, Mar 30, 2015
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