The easiest way to lose weight is to 'throw your weight around' ! I don't seem to be good at it and my perennial battle against weight continues. Ever since my family has relocated back to India, my eating habits have been in a disarray. While I have been regimental about the timing of my meals, the discipline that I had enforced on my dinner has been somewhat slack and my sweet tooth has been working overtime. I have now decided to slowly get back into that discipline again.
One of the things that I have decided to do is cut out all the carbs in the evening, try my hand at cooking thereby reducing my meals outside. I have been browsing numerous food blogs and trying my hand at cooking. While the task of chopping veges seems onerous, once that is done, the rest is not as arduous.
My cooking skills are limited to Jeera Aloo, Anda Burji, Laal Maas, some salads and pastas.Just a couple of days back I tried out this recipe using a Butternut Squash which is easily available in this part of the world.
- Cut butternut squash into small cubes (approx 2 cups)- Take a pan or wok, pour some 2 tbps of olive oil.
- Once the oil gets heated up add 1/2 tsp of cumin seeds, 1 tsp of finely chopped ginger
slivers and 1tbsp of brown sugar.
- Stir fry for 5 minutes on medium high flame then turn heat to medium and cover the pan.
- Let cook about 15 minutes until tender. Lift cover occasionally to stir.
- Sprinkle some rock salt to taste last (after cooking).
Give it a shot and eat it hot....
One of the things that I have decided to do is cut out all the carbs in the evening, try my hand at cooking thereby reducing my meals outside. I have been browsing numerous food blogs and trying my hand at cooking. While the task of chopping veges seems onerous, once that is done, the rest is not as arduous.
My cooking skills are limited to Jeera Aloo, Anda Burji, Laal Maas, some salads and pastas.Just a couple of days back I tried out this recipe using a Butternut Squash which is easily available in this part of the world.
Butternut Squash |
This is very easy to cook, What I loved about this recipe that I came across is the mild sweetness of the butternut juxtaposed with the strong taste of ginger and cumin seeds.
If you don't have a butternut, you can use any other equivalent vegetable from the pumpkin family.
- Cut butternut squash into small cubes (approx 2 cups)- Take a pan or wok, pour some 2 tbps of olive oil.
- Once the oil gets heated up add 1/2 tsp of cumin seeds, 1 tsp of finely chopped ginger
slivers and 1tbsp of brown sugar.
- Stir fry for 5 minutes on medium high flame then turn heat to medium and cover the pan.
- Let cook about 15 minutes until tender. Lift cover occasionally to stir.
- Sprinkle some rock salt to taste last (after cooking).
Give it a shot and eat it hot....