Running Momma

A mom's adventures in keeping healthy.

07 Mar 2012
3 Comments

The Big Check-In

So, last Saturday I had my 6 week check-in for the Gold’s Gym 12 Week Challenge. Not great news, but not terrible, either. I lost a few pounds and a few inches. However, I also lost some muscle. Doh! Not at all what I was going for. However, I will go into more detail about how that came about later on. For now, I will post my stats:

Before:

Weight: 170.8 lbs
BFI: 30.1
Waist: 36
Hip: 42
Thigh: 20

Now:

Weight: 167.8
BFI: 29.5
Waist: 36
Hip: 41
Thigh: 20
Not a huge difference, but a little.

Now, the reason this bit of difference doesn’t bother me is because it would appear that I am pregnant. Yay! I found out a few days after my weigh-in. I have decided to stay in the Challenge, not for weight loss, but to remain on a healthy schedule. I want this pregnancy to be healthier than my last one. I am hoping to keep diabetes away with a healthy diet and exercise regime. I really want to have a home birth with this one. I have done the hospital birth with my other two. I want to experience it on a more personal level. The healthier I am, the fewer complications I should have during pregnancy. Now, I will need to cool it with some of the classes in the near future. For now, here is my current work-out plan:

Mon: 9:30 buoyancy Burn/9:30 BodyPump/swimming (Sammi usually has therapy at 11, so I will most likely be swimming laps)
Tues: Running
Wed: weights + cardio/11 am Yoga
Thurs: Running
Fri: 9:30 BodyFlow/weights + cardio/swimming
Sat: 9:30 BodyCombat/Running
Sun: Hike/Walk

I want it noted that I am not just starting up on this exercise routine! I have kept up with my exercises 3 – 5 times per week. A pregnant woman should NEVER just start-up a physically taxing schedule if she is not used to it. It is harmful to her and to her baby.

I also plan to keep up with MyFitnessPal. Also, as mentioned above, not to lose weight, but to keep myself on a healthy diet. I will be changing my settings so that I will be getting slightly more calories. I have NO intentions of starving or harming this little baby in way, shape, or form. MyFitnessPal is able to tell how much more I need of certain vitamins, proteins, etc., and it will at the same time let me know if I have had too much of something. Love that app/website.

I also have an idea that has been brewing in my mind. I am going to start a page listing healthy, inexpensive recipes. Preferably easy ones. I got the idea from One Hungry Student. This blog is a group of college students posting cheap-o eating ideas. I remember my ramen days. Too well. I really wish I had had the knowledge then that I have now regarding cooking. And nutrition. So, that will be a future project.

While I am checking in, I will also give an update on my boys:

Sol is really making me proud. He is doing AWESOME in school. He reads about a book a day. I am loving it. Right now, he is in a challenge to read 10 hours to win theme park tickets (to a theme park we are already going to this summer – woot!). He has already read over 8 hours and there are still 20 days left in the contest. He has really become a great big brother. His little brother looks up to him. They both have a lot of fun playing games.

Sam is making strides in his therapy. He was recently given new goals since he has way surpassed his old ones. He still has a little catching up to do, but he is working on it. He has finally broken out of the 2% range for weight. He is now in the 10% range. He still looks too chubby to me to be that low, but whatever. He is healthy and he is happy.

Posted in Baby Milestones, Baby Therapists, Behind Milestones, C25K, Child Therapists, childbirth, excercise, exercise tips, Gestational Diabetes, Get Off Your Broom Fitness Challenge, Gold's Gym 12-week Challenge, Health and wellness, Meeting Milestones, Parenting, Pregnancy, Recipes, Running tips, yoga and tagged , , , , , , , , , , , , , , , , , ,
22 Feb 2012

Crisp-Soft Noodles With A Broccoli, Mushroom, and Zucchini Topping

Crisp-Soft Noodles With A Broccoli, Mushroom, and Zucchini Topping
taken from Madhur Jaffrey’s World-of-the-East Vegetarian Cooking by Madhur Jaffrey

Cooked on: October 16, 2011

Servings: serves 4

Cost: Somewhat Inexpensive

Skill level: Intermediate. Be sure to follow instructions.

Notes: Time consuming. I had a lot of trouble finding the lo mein noodles. I had no luck AT ALL finding fresh, so decided to buy the dried noodles. I also did not find shaohsing wine, but the dry sherry worked very well.

Ingredients

1/2 lb fresh Chinese lo mein egg noodles
1 medium zucchini
1 tsp salt
About half a bunch of broccoli (about 2 cups, when cut)
8 medium-sized mushrooms
2 tsp cornstarch
3/4 cup “Delicious Stock” (I used store-bought vegetable stock)
2 tbsp bean sauce (I am totally in love with this stuff now)
2 tsp sugar
1 tbsp sesame oil
7 tbsp vegetable oil
2 cloves garlic, minced
1 quarter-sized slice of fresh ginger, minced (I keep a root of ginger in my freezer and cut pieces off of it as I need it. Ginger is also good in a tea with honey.)
1 tbsp shaohsing wine or dry sherry

Procedure

Bring 13 cups of water to a rolling boil. Gently separate the noodle strands and drop them into the water. When the water comes to a second boil, pour in 1 cup of cold faucet water. When the water comes to a third boil, pour in another cup of cold water. When the water comes to a fourth boil, empty the contents of the pot into a colander set in the sink. Rinse the noodles under running water, washing off a lot of the starch. Leave to drain for at least half an hour.

Trim the zucchini ends and cut it in half, lengthwise. Cut the halves crosswise at 1/4 – inch intervals. Put the zucchini in a bowl. Sprinkle 1/4 tsp salt over it and mix. Set aside for half an hour. Drain and pat dry.

Cut the broccoli into slim flowerets, not more than 2 inches long. You can use some of the stems, too. Just peel and cut them into 1/4 – inch thick strips. In all, you should have about 2 cups.

Wipe off the mushrooms and then cut them, stem and all, into 1/4 – inch thick slices.

Put the cornstarch in a small bowl. Slowly add the stock, mixing as you do so. Add the bean sauce, sugar, and sesame oil. Mix well.

Heat 3 tbsp of the vegetable oil in a 7 to 8 inch non-stick skillet over a medium flame. When the oil is hot, put in the noodles, spreading them out evenly over the entire bottom of the skillet. Fry without stirring for about 4 minutes or until the bottom of the noodle patty is a reddish-golden color  and is crisp. Now slip one spatula under the noodles and hold the top of the patty with another spatula. Turn the patty over. Dribble another tablespoon of vegetable oil along the edges of the skillet, allowing it to slither downward. Cook the second side until it, too, has turned a reddish-golden color. Carefully lift up the patty and put it on a warm platter.

Heat 3 tbsp of vegetable oil in a wok or skillet over a medium flame. When hot, put in the garlic and ginger. Stir a couple of times. put in the mushrooms, broccoli, and 3/4 tsp salt. Stir and fry, turning the vegetables around briskly. Put in the zucchini. Stir and fry for another 30 seconds. Now add the wine, cover immediately and turn heat to low. Cook for 1 minute. Uncover, give the cornstarch mixture a quick stir and pour it over the vegetables. Turn heat up a bit and cook, stirring gently, until the sauce thickens. Spoon the vegetables and sauce over the noodles and serve immediately.

Final Notes

This was a very interesting recipe. Somehow, I only read it partway through before trying it out, so was not totally prepped for some of the steps. The turnout was very good and it turns out this is one of those recipes which age very well – leftovers were yummier than the fresh stuff. We also liked it with some teriyaki sauce over it. As mentioned above, I could not find fresh noodles, so I am sure that I wound up with waaaaay more noodles than are called for in the recipe. If you buy dry noodles, just be prepared to possibly use a bigger skillet for frying them.

Posted in Chinese Recipes, Food and drink, Pasta Recipes, Recipes, Vegetarian Recipes and tagged , , , , , | Leave a Comment
18 Feb 2012
1 Comment

Chickpea Soup

Chickpea Soup
taken from Madhur Jaffrey’s World-of-the-East Vegetarian Cooking by Madhur Jaffrey 

Cooked on: November 22, 2011

Servings: serves 6

Cost: Inexpensive

Skill level: Novice. Be sure to follow instructions.

This is a time-consuming recipe!

Ingredients

2 cups dried chickpeas, picked over, washed, and drained (I used 2 cans of chickpeas)
2 medium-sized onions, peeled, and chopped
2 medium-sized boiling potatoes, peeled, and cut into 1/2-inch dice (I would use more potatoes the next time I make this)
1 tbsp salt or to taste
1/2 tsp ground turmeric
1 tsp ground cumin seeds
1 tsp ground coriander seeds
1/8 tsp cayenne pepper, or to taste
Freshly ground black pepper
2 tbsp lemon juice

Procedure

Soak the chickpeas in 8 cups of water for 12 hours. (I would soak mine in a mix of water and vegetable stock). Drain and rinse thoroughly. Put the chickpeas, onions, and 8 cups water (stock) into a large pot and bring to a boil. Cover partially, turn heat to low, and simmer gently for 1 hour. Add potatoes, salt, turmeric, cumin, coriander, cayenne, and another 3/4 cup water. Bring to a boil. Cover and simmer on very low heat for another 1 1/2 hours. Stir a few times during this period. Check seasonings. Add the black pepper and lemon juice. Stir to mix.

My Notes

This was a HUGE hit with my husband. It does require a bit of planning, but the end result was pretty fantastic. We were able to dine on this soup for almost a full week and it only got tastier the longer it aged.

 

Posted in Chickpea Recipe, Food and drink, Recipes, Vegetarian Recipes and tagged , , ,
18 Feb 2012
1 Comment

Capsicum, Spinach, and Chickpea Soup

I really need to catch up on some of my recipes. I am embarrassingly behind. I only now thought to make time to write this one up because @onestarrynight requested healthy recipes. Now, on to the recipe:

Capsicum, Spinach, and Chickpea Soup
from Vegetarian Cooking: A Common Sense Guide by  Bay Books

Cooked on: October 16, 2011

Servings: supposedly 4. I would say more than that.

Cost: Inexpensive

Skill level: Novice. Be sure to follow instructions.
Ingredients

1 tbsp olive oil
8 spring onions (scallions), finely sliced
1 red capsicum (pepper), finely diced (I used a medium fish pepper)
1 garlic clove, crushed
1 tsp cumin seeds
375 ml (13 fl oz/1 1/2 cups) tomato passata (pureed tomatoes)
750 ml (26 fl oz/3 cups) vegetable stock
300 g (10 1/2 oz) tin chickpeas, rinsed and drained
2 tsp red wine vinegar
1 – 2 tsp sugar
100 g 3 1/2 oz/2 1/4 cups baby English spinach leaves

Procedure

Heat olive oil in a large heavy-based saucepan. Add the spring onion, cover and cook over medium heat for 2 – 3 minutes, or until softened. Add the capsicum, garlic, and cumin seeds, and cook for 1 minute.

Add the passata and stock and bring to a boil, then reduce the heat and simmer for 10 minutes. Add the chickpeas, vinegar, and sugar, and simmer for 5 minutes.

Stir in the baby spinach and season to taste with sea salt and freshly ground black pepper. Cook just until the spinach begins to wilt, then serve.

My Notes

I added the spinach as I served it into each bowl. It doesn’t take long for the spinach to get wilty and my husband reacts badly to spinach, so I served him without any.

This is a really awesome dish. It is very easy to make and would be easy to make it the way you prefer it to be. I used a medium pepper left over from my venture to the farmer’s market. Mmmm. It added just the right spiciness.

Posted in Chickpea Recipe, Food and drink, garbanzo beans, Recipes, Vegetarian Recipes and tagged , , ,
28 Jan 2012

Ugh.

So, today was my first day of the Gold’s Gym 12 Week Challenge. I got myself weighed, measured, and pictured. I will be writing down the measurements, but the pic will have to wait:

Weight: 170.8 lbs
BFI: 30.1
Waist: 36
Hip: 42
Thigh: 20

The Domestic Pagan would like us to do the measurements every week, but I am going to go only with the Gold’s measurements so I don’t use too many different pieces of equipment. I can tell you that my scale tells me a different weight than the one above (of course it will also tell me a different weight 5 minutes after I weigh myself). So, my measurements will come up again on March 3. Because my Gold’s Challenge started a few weeks after the Get Off Your Broom Challenge, I have decided to follow the Broom Challenge a few weeks behind.

The First Week:

“The Week One Mini-Challenges
I’ll be honest. This week’s mini-challenge isn’t really mini. It’s kind of big and has quite a few parts. I know it’s a lot of work already but in my opinion, these mini-challenges are probably the most important ones of all! They will be the foundation of your success.

First, I want you to take a before picture. Oh the horror! Don’t worry. I won’t be requiring that you post it if you don’t want to. However, you may want to post it at the end of the challenge when you have your after picture. It’s a great way to really see what you accomplish in the next 3 months.

Second, I want you to take your weight and the measurements of at least your hips, waist, and chest. Your thighs and arms are optional. You are doing both weight and measurements because this challenge is about fitness, not just about losing weight. If I lose 5 lbs but my waist hasn’t gotten smaller, than I know I haven’t truly succeeded. Now that you know your starting stats, what are your goals? What can you reasonably accomplish in the next 3 months but is challenging enough to keep you striving? You may even want to break your goals into 3 month increments.

Third, I want you to make a plan. This is the hardest of the three mini-challenges. There are so many diets and exercise plans out there that choosing one can be absolutely overwhelming. It may take some research on your part, but along with knowing where you are going (your goals) you need to know how to get there (your plan). Make this plan as simple or detailed as you would like. Maybe your plan is simply to cut sweets and exercise five times a week. Or maybe you have a plan that includes a comprehensive exercise program that includes cardio, yoga, and strength training and a vegetarian diet complete with menus and a list of superfoods that you should eat.” From Get Off Your Broom

First and second = done.

Third:

1. I am going to work on creating and sticking to a weekly menu that will be approx 1700 calories and contain plenty of fruits and veggies. I don’t want to make it lower since I am still breastfeeding. However, Sammi has started to wean himself. If he stops, then I will lower this to approx 1500/1600 calories.

2. I will get in some sort of exercise every day. Even if it is just a quick walk around the neighborhood. Workout schedule:

  • Sunday: run/hike Badger Mtn.
  • Monday: BodyPump/Buoyancy Burn
  • Tuesday: BodyCombat/Run
  • Wednesday: CXWorx/Yoga/Cardio & Weights
  • Thursday: Run
  • Friday: BodyFlow
  • Saturday: Cardio & Weights/run

I wanted to make this schedule somewhat flexible. I do like to have some other choices every once in a while.

My goals:

  1. I will use MyFitness Pal every day.
  2. I would like to get below 160 by the end of the 12 week challenge.
  3. I want to gain better control over snacking. By the end of this challenge, I want my willpower to have control, not the cravings.
  4. I will add more vegetables to my diet. Less carbs and sugars.

This seems like a pretty simple and straightforward plan, but I know that I will be struggling with them. My willpower needs bulking up as much as my flabby arms do.

Phew! I can do this!

Posted in C25K, excercise, exercise tips, Get Off Your Broom Fitness Challenge, Gold's Gym 12-week Challenge, Health and wellness, yoga and tagged , , , , , , , | Leave a Comment
07 Jan 2012
2 Comments

A New Year, A New Beginning

I feel like I am following the whole New Year’s resolution thing. I have never been fond of that. I guess I have always felt I shouldn’t use the New Year to change something about me. If I truly wanted to change it, it should be a work-in-progress for life that should start at any time. In any case, all the health challenges seem to be starting up now. So, I am going to take advantage of them.

I am starting in on the new Get Off Your Broom challenge hosted by The Domestic Pagan. This challenge has already started (I just haven’t gotten online to blog about it, til now) as of January 1. It is a 3 month challenge. I am combining this with the Gold’s Gym 12-week Challenge. The Gold’s challenge doesn’t start until January 28. My biggest dilemma with the month time difference is actually the measurements. I would prefer to use the Gold’s measurements since I think they will be more accurate than my own fumbling one-handed with my tape measure and their scale is definitely more accurate than mine. This weekend, I will post my own measurements and I will weigh-in on one of the Gold’s scales to at least start off the Get Off Your Broom challenge. I can say for certain that I did horribly during Christmas with all the temptations. I had hoped to regain some semblance of will-power with the first round of Get Off Your Broom, but I was sorely lacking in that category. Maybe if I practice harder all year, I will be able to resist better next year…

 

Posted in Get Off Your Broom Fitness Challenge, Gold's Gym 12-week Challenge and tagged ,
14 Dec 2011
1 Comment

Run it out!

I have had a rough 2 weeks. Well,it wasn’t something that happened to me, but it is something that has affected my friends and family and has also been affecting me. I have been a pretty angry at a couple of people and now that anger has started to fade and is really turning into heartache and resentment for the changes resulting from their actions. Even though I now understand that these changes were probably going to happen sooner or later, anyway.

I first found out about these things the weekend of Dec. 3. I went for a run to try to get it out of my system on Dec. 4. I have never in my life been that full of rage. I ran 2.25 miles in the time I usually run 1.8. Up and down hills. The rage subsided and I was pretty proud of my accomplishment. I am not sure I will repeat that anytime soon.

I have had a lot of trouble controlling my portions. Partly because of the above and partly because I really really really like my own cooking and baking. I have baked a ton of candy and stuff for the Holidays. Well, it feels like I have been, even though I don’t feel like I have a lot to show for it. Hehe. Anyway, I have been too afraid to take any of my measurements as I am pretty sure I will not like the results. So, my plan for the rest of the week:

  • Wed: Cardio machines for 20 minutes + yoga at my gym. I haven’t been exercising as much as I want to and am hoping to ease my way back in.
  • Thurs: Run.
  • Fri: BodyPump
  • Sat: Run

That should be a good plan to get me back up to speed. Of course, Sammi’s schedule will also be a factor here. I need to have someone to watch him or have him cooperate with the gym nursery.

I will also do better with my meals.

That is enough of an update for now. G’night.

Posted in C25K, excercise, Food and drink, Get Off Your Broom Fitness Challenge, Health and wellness and tagged , , , ,
01 Dec 2011
2 Comments

Get Off Your Broom Update

*Sorry to post this so late. I started writing it days ago, but haven’t had time to finish it. Sick kids, Thanksgiving cleanup, life – those are my excuses.

I did pretty well with sticking to my menu last week. Thanksgiving… not so well. I did finally feel well enough to go for a run on Saturday with a pup named Tramp from the animal shelter. He is my favorite running buddy, so far. I hope he finds a good family, but if he is still there when we get our own house *crossed fingers*, I would love to adopt him.

On to the challenge stuff.

I weighed myself 3 times today and came up with different numbers each time: 164, 167, & 170. I don’t think I have gained ALL of my weight back, and I don’t think I lost any with all the Turkey Day stuff I ingested, so I am just going to go with 167, which is the same as last week. Stupid scale. I was going to do the rest of my measurements, but I will have to do that next weekend.

On the challenge from last week:

I did pretty good with eating healthily and eating food that is healthily prepared. In fact, I will be posting the 2 vegetarian recipes I tried last week sometime soon. The chickpea soup was incredible. I need to retry the cauliflower recipe. I flubbed it up pretty good. It still tasted fine, but I think it would have been extraordinary if I hadn’t used frozen cauliflower.

Week 8 Challenge

This week we are supposed to come up with a Witchy Diet plan.

Hmm. I think that as a Pagan, a diet plan should be full of healthy meal and snack choices. It would not contain any easy fixes. I believe Pagans should pay attention to what goes into their bodies, so trying to ingest as few chemicals and over-processed foods as possible. Exercise is also a must.

As a Pagan, I believe that I can feel attuned to the Earth and Universe in simple, everyday tasks. Making a meal and going for a walk, for example. I am enjoying the Earth’s bounty and taking in the Earth all around me. I also feel great when I have accomplished cooking a good meal or going for a run.

Posted in excercise, Get Off Your Broom Fitness Challenge and tagged ,
22 Nov 2011

Rice-Flour Dosas With Mustard Seeds and Black Pepper (India)

Rice-Flour Dosas With Mustard Seeds and Black Pepper (India)
From Madhur Jaffrey’s World-of-the-East Vegetarian Cooking by Madhur Jaffrey

Cooked on: October 2, 2011

Servings: makes 8 dosas

Cost: Inexpensive

Skill level: Intermediate. Be sure to follow instructions.

Ingredients

1 cup all-purpose white flour
1 cup rice flour (also called rice powder)
1/8 to ¼ tsp. cayenne pepper
½ cup peeled and chopped onion
¼ cup freshly grated coconut (poke the eyes first and drain the “milk,” then crack the hell out of it on a sidewalk)
1 ¼ tsp. salt
1 cup plain yogurt (the sourer the better)
About 7 tbsp. vegetable oil
1 tsp. whole black mustard seeds
¾ to 1 tsp. coarsely crushed or very coarsely ground black peppercorns

Procedure

Put the white flour, rice flour, cayenne, onion, coconut, salt, yogurt, and ¾ cup water into the container of a food processor or blender. Blend until smooth and pour into a bowl.

Heat 1 tbsp. oil in a small skillet or pot over a medium flame. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop (almost immediately), pour the seeds and oil over the batter. Add the black pepper and mix thoroughly.
See that you have everything you need for making the pancakes: a 7 – 8 inch non-stick skillet, a cup containing oil, a teaspoon, a rounded soupspoon for spreading out the batter, and a 1/3 cup measuring cup. You also need a plate to hold the pancakes and a second plate that you can invert over the first to keep the pancakes warm and moist (I put wax paper in-between each pancake).

Set the skillet over medium-low heat. Dribble ½ tsp. oil into it. When the skillet is hot, pick up 1/3 cup of batter and plop it right in the center of the skillet. Immediately put the round bottom of the soupspoon very lightly on the blob of batter and using a gentle but continuous spiral motion, spread the batter outward. You should end up with a pancake 6 to 7 inches in diameter (the thinner, the better). Dribble ½ tsp of oil over the pancake and another tsp. just outside its edges. Cover and cook for 3 ½ to 5 minutes or until the pancake has turned a reddish-gold color on the bottom and is slightly crisp along the edges. It may not color uniformly. Remove the cover and turn the pancake over. Cook the second side uncovered until it, too, has developed reddish-gold spots, about 4 minutes. Remove with a spatula and keep on the nearby plate. Cover with the second inverted plate. Make all the pancakes this way, stacking them all on the same plate.

If you wish to reheat these pancakes, cover them well in aluminium foil, and place in a 400° F oven for about 15 minutes.

Serve with South Indian Coconut Chutney or any vegetable of your choice (Zakiya’s Potatoes and Onions are awesome with these).

 

Final Verdict

The dosas take a bit of extra care and time. For all of that, they are worth it. This dosa recipe is slightly spicy, but not too spicy. My baby LOVED them. My whole family LOVED them. My husband has requested that I make these again.

 

Posted in Uncategorized | Leave a Comment
22 Nov 2011

Zakiya’s Potatoes and Onions (from India)

Zakiya’s Potatoes and Onions (from India)
from Madhur Jaffrey’s World-of-the-East Vegetarian Cooking by Madhur Jaffrey

Cooked on: October 2, 2011

Servings: 4 – 6, will stuff 8 dosas

Cost: Inexpensive

Skill level: Beginner. Be sure to follow instructions.

Ingredients

4 medium-sized boiling potatoes (1 lb.)
¾ inch cube fresh ginger, peeled and cut into 3 to 4 pieces
1 fresh hot green chili, or more to taste, cut into 2 to 3 pieces (I used a medium-heat fish chili and I washed out the seeds for less fire)
¼ cup vegetable oil
A generous pinch of ground asafetida (Had trouble finding this. Finally found it at Richland Health Foods.)
1 teaspoon whole black mustard seeds (did not find black, but brown seemed to work just fine)
2 medium-sized onions, peeled and coarsely chopped
¼ tsp. ground turmeric
1 tsp. salt

Procedure

Boil the potatoes until tender. Let them cool, then peel and cut them into ¾-inch dice. (I accidentally over-boiled mine. I left the peel on and just diced them up.)

Put the ginger and green chili into the container of a food processor or blender along with ¼ cup of water and blend until you have a somewhat grainy paste. Set aside.

Heat the oil in an 8” – 9” skillet over a medium flame. When hot, put in the asafetida first and then, one second later, the mustard seeds. As soon as the mustard seeds begin to pop (this takes a few seconds), put in the onions. Turn the heat down slightly and sauté the onions for about 5 minutes or until they turn translucent. (Do not let them brown). Now add the paste from the food processor as well as the turmeric. Stir and cook for one minute. Put in the potatoes, 1 cup water, and the salt. Cover, and cook on medium-low heat for about 6 minutes. Lift cover and, using a slotted spoon, break the potato pieces into smaller 1/3” to ½” cubes. Cover again and cook on very low heat for another 3 to 4 minutes. The “sauce” for the potato dish should now be very thick. Serve as is or inside a dosa.

Final Verdict

This was super easy and incredibly delicious. We ate them with dosas and had leftovers for a few days. We did not mind at all.

Posted in Food and drink, Indian Recipes, Potato Recipes, Recipes, Vegetarian Recipes and tagged , , , | Leave a Comment

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