Paris Marathon 2017 , here we come again….

​Running bytes 1- 

Motivation, Discipline, Perseverance

#Parismarathon2017 training 

‘A marathon is only about 6.2 miles actually, the other 20 miles are just there to reach that point on the day.’ – Sushant Hegde, marathoner 

Saturday  4th February 2017

Time taken – 2 hours, 39 mins

Difficulty Level- 5 ( range 1-10)

Positivity score *****

It was a 15 mile target day. 9 weeks to go….

Last night was a Friday night , a typical weekend night with Mexican food and mind blowing wine. And of course, when coupled with Bridget Jones baby on TV, who could get up from the couch….. Slept late and obviously woke up late. Thanks to lack of discipline, I felt like a dough ball in the first half of the run. Slowly and steadily, we picked up pace.

Reaching 13.1 mile mark was not difficult as it was already in the bank while training last week. The remaining 2 miles did stretch and we had to muster all the inner strength to continue. 

Arguing with my mind has become a routine. Tossing a question sarcastically, my mind taunts me and challenges me while I reply back by running faster, tightening my core and breathing smoothly. It is this ping pong game that makes the last few miles bearable. 

Mind over matter…… That’s all there is to it. 

Sharing some nuggets of wisdom which have eluded me for ages….. Still struggle to stick to it 🤔🤔
1. Just run, just get out and run. Doesn’t matter if you have only 20 minutes or an hour or three hours, just run. 

2. No late night excesses- I slept late, pigged out on food and drink last night and didn’t fuel well today, so I suffered in the first half 😂😂 ( bowl of cereal gobbled up in a hurry with brufen just before the run, no no )!

3. Make sure you have company for long runs, either a running partner or great music!! They encourage you and help you go ahead. When the going gets tough, the toughies get you going….

4. Start slow. You don’t have to do 5k straightaway. Let your heart beats guide you, not the miles….

5. Just run….

​Varhadi Gola Bhaat 

I have been fortunate to have had two of the best cooks in the world guide me when I entered this amazing world of culinary  heaven.

 On one hand, my mum, a totally and utterly eccentric chef, who could whip up the tastiest of food in an instant for as many people you could think of. But there was never a recipe not any measurement not any reasoning or any  science behind it. Nonetheless I inherited the traits and most of her recipe purely by being there and watching her mesmerised while she threw aromatic spices into sizzling woks of fiery chicken curry, drained with complete abandon perfectly golden discs of pooris and served the most perfect fried fish which would put the most perfect Michelin chef to shame. 

There was a method in her madness ( maybe !)

 My mum in law, on the other hand, was the most scientific chef ever. 

There was a method in her kitchen but no madness. Food didn’t just happen, it was created. An act of discipline and devotion.  She taught me the fine nuances of the art of cooking, why step 1 was important to perfect before step 3, etc. Naturally she made heavenly dishes which we passed on to the next generation. 

Gola bhaat was one such item which was a regular favourite during navaratri festival. It is coupled with chinche chi aamti ( sweet sour tamarind soup) . Quick and easy to make. 

Roasted chana dal, coarsely ground.
Tamarind water, jaggery.

1.Cook rice in a covered sauce pan.
Meanwhile roast chana Dal 

2.Grind the roasted chana dal coarsely. 

3.Add salt, sugar  dhaniya powder, haldi, mirchi and a bit of jeera powder to taste. Make a firm dough with yoghurt. 

4.Add 1-2 tbsp of hot oil, mix well.
Make firm dumplings with the palm of your hand.

5. Once the rice is half done,  please dumplings on top of the part cooked rice, cover and cook again till the dough balls are well done.

6.Chinche chi aamti ( sweet sour tamarind soup)

Heat tamarind water and jaggery in a saucepan, add salt to taste. 

Heat  butter / ghee, add tadka of jeera, kadi patta and hing.

7. Serve hot with dried red chillies in oil.

Don’t forget to smile 😍😍