It has been a while since I posted recipes here. I have been quite busy and there were some problems regarding my network connection and I couldn’t check my blog for nearly 8 days. Yesterday the problem was resolved and I was so happy to be back online. My life has become so much dependent on internet connection. I have completed three months successfully in my paleo diet and from the past 2 weeks, I have been on intermittent fasting too. I have gone down by nearly 9 kg and have reduced so many inches. They say I look younger. Yay!!
Ever since I started intermittent fasting (please search for it in google, it would help you more with the details as I am still a beginner and don’t know how to effectively explain about it.) I have changed my diet so much. Cravings have gone down to zero and sometimes, I don’t even feel like eating but have to eat to complete my two meals per day quota. I am fasting for 16 hours. My fast starts at 5 PM and ends at 9 AM. At first I tired doing it from 8Pm to 12 Noon, but I couldn’t do it as I started feeling so hungry by 10 AM. And also I missed my most favourite Butter Tea. But now, I break my fast with butter tea and during mid day, I go for a simple salad, mostly curd based. This helps me with my evening 5 PM meal.
When I first tried this salad, I was so skeptical about how raw white pumpkin would taste. But paired with chat masala, pink salt and curd, it was just amazing. White pumpkin is a very good vegetable which aids in weight loss. I used one wedge for both of us. Use thick home made curd and you would really go for a second helping. And serve it chilled. It would be a great snack or a side dish for this scorching heat. When using pumpkin, remove as much water as possible by squeezing the grated pumpkin in your palm. This way, the salad would not turn runny and will be quite thick, like a mousse.
Ingredients:
White Pumpkin – 1 medium sized wedge
Curd / Yogurt – 2 cups
Pink Salt – to taste
Chat Masala – 1/4 tsp
Black Salt – a pinch
Red Chilly Powder – a pinch
Procedure:
Peel the skin of the pumpkin with a knife.
Remove the seeds and grate it using a grater.
Take the grated pumpkin in your palm and sqeeze it until all the water from it are removed. Discard the water.
Mix curd, salts, chat masala to the pumpkin and mix well.
Refrigerate this until serving time.
Transfer to serving bowls, sprinkle with red chilly powder and serve chilled.
Pumpkin Yogurt Salad Recipe
Ingredients
Ingredients
- White Pumpkin - 1 medium sized wedge
- Curd / Yogurt - 2 cups
- Pink Salt - to taste
- Chat Masala - 1/4 tsp
- Black Salt - a pinch
- Red Chilly Powder - a pinch
Instructions
Procedure
- Peel the skin of the pumpkin with a knife.
- Remove the seeds and grate it using a grater.
- Take the grated pumpkin in your palm and sqeeze it until all the water from it are removed. Discard the water.
- Mix curd, salts, chat masala to the pumpkin and mix well.
- Refrigerate this until serving time.
- Transfer to serving bowls, sprinkle with red chilly powder and serve chilled.
