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Healthy lifestyle and weight loss friends group 2016!!!!!

Discussion in 'Keep Fit & Maintain Shape' started by mathiravi, Dec 29, 2015.

  1. Miracle1000

    Miracle1000 Platinum IL'ite

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    March 16 2016 :

    Fenugreek in empty stomach

    1 cup black coffee w/of sugar

    Green juice 1 glass

    4 carrots

    1 boiled egg

    5 slices wheat bread

    2 cheese slices

    Bunch of green grapes

    1 bowl pongal with coconut chutney

    Water - 4 lts

    Exercise - 30 mins walking
     
  2. chillbreeze

    chillbreeze Moderator Staff Member IL Hall of Fame

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    16/3

    1 cup water
    1 cup tea
    1 small bowl of boiled horsegram
    Samai, horsegram rasam, koorkan kizhangu fry
    1 cup tea, pomegranate
    4 rotis with egg gravy

    Exercise: 30 mins stretches, 20 mins strengthening and toning
     
  3. PLK

    PLK Silver IL'ite

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    @miracle1000
    thanks, buddy!!!
    can you share pongal recipe?
     
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  4. PLK

    PLK Silver IL'ite

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    @chillbreeze...wow horsegram..we call hurda in Marathi...
    samai is I guess upma
    what ia koorkan kizhangu...share recipe...I shall learn somethg new...
     
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  5. PLK

    PLK Silver IL'ite

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    OK got it from google...elephant yam masala fry...humm good will try
     
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  6. mathiravi

    mathiravi Local Champion Staff Member Platinum IL'ite

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    @PLK : Samai is a millet variety. It is Called as Kutki in hindi and Little millet in english .


     
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  7. chillbreeze

    chillbreeze Moderator Staff Member IL Hall of Fame

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    @PLK, mathi has answered you about samai. Koorkan kizhangu I bought from shop without knowing what it was. I am trying to incorporate more veggies nowdays instead of the usual few veggies we buy routinely and just picked it. Then when I asked my mom about it, she explained about different types of kizhangus - karunai kizhangu, senai kizhangu (yam), seppakizhangu (Arbi) and this one. Except karunai kizhangu all of them taste well if roasted. For karunai kizhangu my mom used to make only tamarind based gravy.

    Some tips she gave me for buying/cooking these varieties.

    1. Once you buy, leave it for 2-3 days atleast before cooking. No need to keep in fridge. If eaten fresh, it may cause itchy sensation in mouth and also in hands while cleaning/cooking. In case if you feel a tingling/itchy sensation while cutting apply coconut oil to your hands, rub well and wash.

    2. While cooking them (even for fry), add a pinch of tamarind in water. Not sure why this has to be done. May be it removes/balances the stuff that causes itchiness.

    I tried both yam and this one using the above tips and it was fine. I boiled it for 2 whistles, removed skin, coated with ground masala (chilli, powder, dhania power, fennel seeds, ginger, garlic) and 1tsp corn flour and roasted it in a pan.
     
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  8. wama989

    wama989 Silver IL'ite

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    Hi, Dear All,

    16 March 2016 Update

    A glass of warm water with honey
    EM - 2 biscuits + 1 glass lemon juice
    BF - 2 Idli with sambar + 1 guava
    MS - 2 moong laddu
    Lunch - 2 bajara roti + 1 cup raw spinach veggie with slices of tomato + 1/2 cup dal + 1/2 cup rice
    EVE - 1 banana + 1.5 glass coconut water
    Dinner - 2 bajara roti + 1 cup chavali veggie + 1 glass buttermilk

    Water - 3.5 lt

    Workout : -

    1. 30 mins. Aerobics - Skipping Rope - with moderate intensity & small bursts of high intensity

    2. 20 mins. Core Stability & Balance Exercises - Pilates

    3. Stretch Exercises

    4. 20 mins. Yoga Exercises

    And Meditation

    1 cup veggie - 1 point + 1 cup raw veggie - 1 point = 2 points
    Fruit - 1 point
    Liquid Intake - water - 1 point + coolant - 1 point = 2 points
    Workout - 2 points

    Total - 7 points
     
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  9. Miracle1000

    Miracle1000 Platinum IL'ite

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    Normal pongal only dear.. I never get the correct consistency when doing in pressure cooker.. So I make it in pan with closed lid.. Just the mix of moong deal and rice seasoned with ginger, cumin, pepper, asafoetida..,
     
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  10. mathiravi

    mathiravi Local Champion Staff Member Platinum IL'ite

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    @chillbreeze: My mom makes something called as Masiyal with lots of small onions and tamarind pulp. they taste great when you make with gingelly oil. Again all of these yam varieties need to be cooked with tamarind pulp to avoid the itchiness.


     

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