Winter special mutton soup recipe. The Way to be a healthy weight balancing energy in and energy out
Achieving or maintaining a healthy weight is about balancing the energy we take in using all the energy we burn (energy out).
Strategies for seeing the energy you take in:
Enjoy many different foods from each of the five food groups in the quantities recommended Watch your portion sizes particularly foods and drinks that are high in kilo-joules Restrict your intake of energy-dense or large kilo-joule foods and drinks (check the kilo-joules on the menu when exercising ) If you do have an energy-dense meal, then choose meals or beverages that have fewer kilo-joules at other foods daily.
Strategies for watching the energy you burn off:
Be active in as many ways as possible through the day take the stairs instead of the lift, get off the bus a stop early and walk break up sitting period on the job
Do more action when you consume more kilo-joules.
Achieving and maintaining a healthy weight is good for your overall energy and well-being and helps prevent several ailments.
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We hope you got benefit from reading it, now let’s go back to winter special mutton soup recipe. You can cook winter special mutton soup using 12 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Winter special mutton soup:
- Take 400 gms Mutton
- Prepare 1 tsp Turmeric powder
- Prepare to taste Salt
- Use 1/2 tsp black pepper powder
- Use 1/4 tsp carom seeds
- Use 1/2 fennel
- Get 4 pods garlic
- Use 1 onion chopped
- You need 1 tomato chopped
- You need Handful coriander
- Use 1 tsp cumin seeds
- Use 2 green chilli
Instructions to make Winter special mutton soup:
- Mutton Soup - Marinate 400 gram of mutton with 1 tsp turmeric powder, salt, 1/2 tsp black pepper powder, 1/4 tsp ajwain(carom seeds), 1/2 tsp fennel, 4 pods garlic and same amount of ginger, 1 onion finely chopped, 1 tomato finely chopped, handfull of coriander and 2 green chilli, 1 tbsp of whole coriander, 1 tsp cumin seeds
- . Add all this ingredients to mutton and marinate it for half hour. In the pressure cooker add the marinated mutton and cook on high flame till it leaves water. Then add it in 3 glasses.
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare foods safely to assist stop harmful germs from spreading and growing. It is possible to take some actions to help protect yourself and your loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food. It’s important to always wash your hands thoroughly with soap and warm water:
Before beginning to prepare food After touching raw foods such as poultry, meat and veggies After visiting the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet palms spread bacteria more readily. Maintain worktops clean
Before you begin preparing meals, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you’ll need to wash them thoroughly.
You should shift dish cloths and tea towels regularly to avoid any bacteria growing on the material. Independent raw food from ready-to-eat food
Raw foods such as fish, poultry and veggies may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat meals, like salad, fruit and bread. That is because these kinds of food will not be cooked before you eat them, so any bacteria that get onto the food won’t be killed.
To help prevent bacteria from spreading:
Don’t let raw food like meat, fish or vegetables touch other foods Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare raw food, unless they’ve been washed completely first
Buy raw meat or fish and shop on the bottom shelf of the fridge where they can not touch or drip onto other foods
Wash, cook or peel veggies unless these are called’ready-to-eat' on the packaging
Examine the label
It’s important to read food labels to be sure everything you’re going to use was saved correctly (based on some storage directions ) and that none of the food is past its’use by' date.
Food that goes off fast usually has storage instructions on the tag that say how long you can keep the food and if it needs to go in the fridge.
This kind of food frequently has particular packaging to keep it fresh for more. But it will go off immediately as soon as you’ve opened it. By way of example, you may see’eat within two days of launching' on the tag. Use by dates
You should not use any food after the’use by' date, even if the food looks and smells nice, because it might contain harmful bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than safety. If this date runs out, it does not indicate that the food will probably be harmful, but its flavour, colour or texture may begin to deteriorate.
After this date the quality of the egg will deteriorate and if any salmonella germs are present, they can multiply to high levels and could make you sick.
If you plan on using a egg after its best before date, be sure you only use it in dishes at which it’s going to be completely cooked, so that both yolk and white are solid, like in a cake or as a hard-boiled egg.
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