Sunday, May 18, 2014

Third World Eating: Day 6

I ate mostly leftovers today: An egg for breakfast, curried cauliflower dish and rice for lunch, and for dinner I had rice, curried cauliflower, and curried chickpeas. (Yes, I love curry!) The total came to a little over $1.50. I had a lot of rice for lunch, about 2 cups of it; and I was quite full. So I went off to work without packing a dinner, because I didn't think I would need it. I was so wrong. I got so hungry I couldn't think straight. I had to eat more. The leftovers I had for dinner don't look very appetizing in the pictures, but I wolfed them down!

I don't know if it is just me, but when I'm on this kind of a restricted diet it's impossible to skip a meal. It made me feel so sad for people who often go long periods of time without food. It's hard to work or do anything, really.

When I look at my blog posts for the past week and see just how much food I have eaten--and it really is pretty nourishing food--I can hardly believe how hungry I have been. I hate being hungry.

Can you believe I want to do this for another week? I'd like to experiment some more with this diet and see if I can eat some different things and some different quantities so that I won't feel hungry. I'll try to figure out calories and see how much it takes to make me feel satisfied. I might add some more fats to this diet and see if that is what has kept me from feeling full. If you have any suggestions, let me know!


Anonymous said...

Towards the end of the month it's not unusual for me to make a big pot of refried beans and homemade tortillas for dinner. If you'd like the recipes I'd be happy to share. The tortillas don't stay soft as leftovers though. I don't know if it's the recipe or the way I used to store them. I say "used to" because my big boys don't leave any left over.

Anonymous said...

Oh, and can I get the curried cauliflower recipe please? That looks amazing.

Bored in Vernal said...

kelsimad, here is the Curried Cauliflower recipe:

1 cauliflower
2-3 tomatoes
1-2 Tablespoons oil
1 tsp cumin seeds
¼ teaspoon hing (asafoetida)
1-2 Tablespoons besam (chickpea flour)
1 teaspoon ginger powder
2 hot green chiles
1 teaspoon salt
½ tsp turmeric powder
½ tsp red chili powder
¼ tsp coriander powder
½ tsp garam masala
½ Tablespoons kasuri methi
1-2 Tbsp. Chopped coriander leaves
Salt to taste


1. Heat water in a pan and side by side cut the cauliflower into small florets. Put the florets in the hot water and let it stay for abt 3-5 mins.

2. Blend tomatoes, ginger and and green chiles into a smooth paste in a mixer.

3. Heat a pan, add some oil and the cumin seed. Once it begins to sputter, add hing and the tomato - ginger paste. Cook the paste till the raw smell disappears. You will notice that the color of the paste changes to bright red on being cooked.

4. Meanwhile, cook the cauliflower florets (and cubed zucchini, if you're adding this) in little water. Conversely, you may microwave the florets with a little water and salt in a covered glass casserole dish.

5. Now add coriander powder, garam masala, red chilli powder, tumeric powder and kasuri methi to the boiling paste and mix well. Once the aroma is smelled, add salt to taste (salt for the gravy only). Add the cauliflower florets now and ensure that the masala is well coated on the cauliflower. Water can be added to dilute the gravy to the desired consistency.

Let the gravy come to a boil, then serve the curry after garnishing with chopped coriander leaves and lemon juice.

This curry takes very little time for preparation. It sounds more complicated than it is!