Add in cooked rice and the beetroot water. Pour coconut milk to the pot and let it simmer for additional 2-3 minutes before removing from the heat.When it is cool enough to handle, puree the mixture using blender until it is smooth. Add tomato puree, spinach and let it wilt, which should take 3-4 minutes.Add all the chopped vegetables, daliya, dal, salt https://www.sunsun-china.com and water. Temper with a little ghee and cumin seeds. Add fish stock and bring to boil. Add sugar, salt, pepper, vinegar and tomatoes, let it simmer for 10 minutes. Serve hot. Mix gently. You can have it as it is, or serve with crusty bread. Add onion and garlic slices and fry till golden brown. Heat oil over medium heat and add cumin seeds, coriander seeds and onions until translucent, then add garlic and ginger and let it cook for two minutes. Set the flame to full, once the first whistle is done, reduce the flame and cook for 5-6 whistles. Mix well.
In a pan, add some ghee and cumin seeds. Add water if required, simmer for 15 minutes. Close the pressure cooker lid. Add salt, pepper, and chili powder to the mix. Add bay leaf and fry a little more. Mix well. Add deboned fish, chopped coriander and let it simmer for 10 more minutes. Add red and yellow capsicum and fry till soft. We bring you a few recipes that can help you maintain the nutrient value while still losing weight. Mix corn flour in milk and pour it into saucepan and cook for two minutes. Add red chili powder, turmeric powder and coriander powder. Now add the coriander powder, peas, chopped coriander leaves and salt. Fry till the onion becomes translucent.Post-pregnancy weight has a habit of hanging on. Return it to the pan and gently simmer over low heat and slowly add tofu pieces into the pot. Add tomatoes and remaining ingredients one by one and finally add black olives and salt to taste.Palak tofu curry:Ingredients:250 gm tofu200 gm spinach1 medium onion, sliced2 tbsp tomato puree2 tsp oil3 garlic, minced1 tsp ginger, grated300 gm coconut milk½ tsp cumin seed½ tsp coriander seed1 tsp red chili powderSalt to tastePepper to tasteMethod:Cut tofu into small cubes and set it aside.
Crackle cumin and mustard seeds, now add asafoetida, chopped onion, ginger, garlic and green chilies. Since the body is recovering from childbirth, metabolically, the effort is twice as much. Stir on low flame for a minute.Daliya khichdi & curd:Ingredients:1½ cup daliya1 cup moong dal500 gm mixed vegetables, chopped1 tsp mustard seeds1 tsp cumin seedsA pinch of asafoetida1 medium size onion, chopped3 green chilies, chopped1 inch ginger, finely chopped6-7 garlic, finely chopped9 cups water1 tsp red chilli powder1 tsp turmeric powder1 tsp coriander powder2 tsp gheeCoriander for garnishingMethod:Heat ghee in the pressure cooker.
In a pan, add some ghee and cumin seeds. Add water if required, simmer for 15 minutes. Close the pressure cooker lid. Add salt, pepper, and chili powder to the mix. Add bay leaf and fry a little more. Mix well. Add deboned fish, chopped coriander and let it simmer for 10 more minutes. Add red and yellow capsicum and fry till soft. We bring you a few recipes that can help you maintain the nutrient value while still losing weight. Mix corn flour in milk and pour it into saucepan and cook for two minutes. Add red chili powder, turmeric powder and coriander powder. Now add the coriander powder, peas, chopped coriander leaves and salt. Fry till the onion becomes translucent.Post-pregnancy weight has a habit of hanging on. Return it to the pan and gently simmer over low heat and slowly add tofu pieces into the pot. Add tomatoes and remaining ingredients one by one and finally add black olives and salt to taste.Palak tofu curry:Ingredients:250 gm tofu200 gm spinach1 medium onion, sliced2 tbsp tomato puree2 tsp oil3 garlic, minced1 tsp ginger, grated300 gm coconut milk½ tsp cumin seed½ tsp coriander seed1 tsp red chili powderSalt to tastePepper to tasteMethod:Cut tofu into small cubes and set it aside.
Crackle cumin and mustard seeds, now add asafoetida, chopped onion, ginger, garlic and green chilies. Since the body is recovering from childbirth, metabolically, the effort is twice as much. Stir on low flame for a minute.Daliya khichdi & curd:Ingredients:1½ cup daliya1 cup moong dal500 gm mixed vegetables, chopped1 tsp mustard seeds1 tsp cumin seedsA pinch of asafoetida1 medium size onion, chopped3 green chilies, chopped1 inch ginger, finely chopped6-7 garlic, finely chopped9 cups water1 tsp red chilli powder1 tsp turmeric powder1 tsp coriander powder2 tsp gheeCoriander for garnishingMethod:Heat ghee in the pressure cooker.
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