injera with misr allecha
June 4th, 2009
You may not think it is possible to lose weight while on a diet which includes injera with misr allecha but it can happen. The key is to not eat injera with misr allecha or other high calorie misc every day but in moderation.
For instance, I allow myself rich food one meal per week. I eat a low calorie diet for 6 days of the week, say 1400 to 2000 calories each day, and then one day, I eat whatever I like - without going crazy of course.
I have been using this method for the last 6 weeks and it has enabled me to lose 5 kilos. I have not changed my exercise routine or taken any pills or diet aids. I have only been aware of what I eat on most days and then eat whatever I feel like one day a week.
I also feel it is helpful if you have professional support when trying to lose weight and for that I registered with the Biggest Loser club. They have lots of tools to enable you to monitor your progress and achieve your goals.
On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat african food. I never imagined|thought|believed I could lose 5 kilos while eating african meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some african food, I suggest|advise|propose you make injera with misr allecha which is one of my favourite|most admired|most adored|best loved african recipes.
Injera with Misr Allecha (Ethiopia)
1/3 cup onion, chopped
2 cloves garlic, finely chopped
1 tablespoon corn oil
1 cup red lentils, soaked, cooked, drained and mashed
1/2 teaspoon ground turmeric
1/2 teaspoon salt
3 teaspoons finely chopped jalape?o pepper
1 cup water
Soak lentils for one hour. Cook for 1/2 hour. Drain. Mash and set aside.
In dry pan over moderate low heat, stir fry the onion and garlic for 2 minutes. Add the oil and stir fry for 1 minute more. Add the mashed lentils, turmeric, salt and chili. Mix well. Add the water and cook for 3 to 4 minutes longer to reduce the mixture to a thick, red, well spiced pur?e.
Serve warm with Injera.
Injera
1 3/4 cups flour
1/2 cup self-rising flour
1/4 cup whole wheat flour
1 package dry yeast
2 1/2 cups warm water
1/2 teaspoon baking soda
1/2 teaspoon salt
Combine the flours and yeast in a ceramic or glass bowl. Add the warm water and mix into a fairly thin, smooth batter. Let the mixture sit for three full days at room temperature. Stir the mixture once a day. It will bubble and rise.
When you are ready to make the injera, add the baking soda and salt and let the batter sit for 10 to 15 minutes.
Heat a small, nonstick 9-inch skillet. When a drop of water bounces on the pan’s surface, take about 1/3 cup of the batter and pour it in the skillet quickly, all at once. Swirl the pan so that the entire bottom is evenly coated, then return to heat. The injera is cooked only on one side and the bottom should not brown. When the moisture has evaporated and lots of "eyes" appear on the surface, remove the injera.
Let each injera cool and then stack them as you go along. If the first injera is undercooked, try using less of the mixture, perhaps 1/4 cup, and maybe cook it a bit longer. Be sure not to overcook it. Injera should be soft and pliable so that it can be rolled or folded, like a crepe.
You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.
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