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We hope you got insight from reading it, now let’s go back to winter soups chukandar (beet root) soup recipe. To cook winter soups chukandar (beet root) soup you need 12 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to cook Winter soups Chukandar (beet root) soup:
- Get 4 bade . Chukandar
- Prepare 2 . Pyaaz
- You need 8-10 kali . Lahsun
- Get 250 gram . Kaddu
- Provide 1 ½ tsp . Adrak->
- Use 2 . Kamrakh-
- Get ½ tsp . Lal mirch->
- Use 1¼ tsp . Namak->
- You need ½ cup . Malaai->
- Prepare ½ tsp . Kali mirch->
- Prepare ½ glass . Doodh / milk
- Take > 4 tsp . Makkhan-
Steps to make Winter soups Chukandar (beet root) soup:
- Chukandar ko saaf karke dho ke kaat lein or cooker mein 2 glass pani ke saath dal dein
- Isme namak mirch doodh malai or makkhan ke alawa sabhi cheezein daal de or 2-3 seeti laga lein
- Ab ise thanda karke pees kar chaan lein or gas par garam karein
- Isme ab baki bachi sabhi cheezein daal kar chala dein or ukalne par gas band kar dein
- Ab ise bread crutons ke saath serve karein
- Happy cooking and enjoy your winters with this new receipe of beetroot soup
- If tried than do share your experience with us… 😇😇 ThankYou☺️☺️
- Happy cooking and enjoy your winters with this new receipe of beetroot soup
- If tried than do share your experience with us… 😇😇 ThankYou☺️☺️
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare food safely to assist stop harmful germs from spreading and growing. You can take some actions to help protect yourself and your family from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food. It is important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw foods such as meat, poultry and veggies After going to the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet hands disperse bacteria more readily. Keep worktops clean
Before you start preparing meals, it is significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, eggs or vegetables you will want to wash them completely.
You ought to change dish cloths and tea towels regularly to prevent any bacteria growing on the substance.
Raw foods such as fish, poultry and vegetables may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat meals, such as salad, bread and fruit. That is because these kinds of food will not be cooked before you eat them, so any bacteria that get onto the food will not be killed.
To help stop bacteria from spreading:
Do not let raw food such as fish, poultry or veggies touch other foods Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare raw food, unless they’ve been washed completely Wash your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Cover raw meat or fish and store on the bottom shelf of this fridge, where they can’t touch or drip onto other foods
Wash, peel or cook veggies unless these are described as’ready-to-eat' on the packaging
Check the label
It is very important to read food labels to be sure everything you are likely to use was stored correctly (based on some storage directions ) and none of the meals is past its’use by' date.
Food that goes away fast usually has storage directions on the label that say how long you may keep the food and whether it needs to go from the refrigerator.
This kind of food often has particular packaging to help keep it fresh for more. But it is going to go off quickly as soon as you’ve opened it. That is the reason the storage instructions also tell you how long the food will maintain when the packaging has been opened. By way of example, you might see’eat within two days of launching' on the label. Use by dates
You’ll also see’use by' dates on food that goes off quickly. You shouldn’t use any food after the’use by' date even if the food looks and smells fine, because it may contain harmful bacteria. Best before dates
If this date runs out, it doesn’t mean that the food will probably be harmful, but its own flavour, texture or colour may begin to deteriorate.
An exception to this is eggs, that have a best before date of no more than 28 days after they are laid. Following this date, that the caliber of the egg will deteriorate if any salmonella germs are found, they can multiply to high levels and could make you sick.
If you plan to use a egg after its best before date, make sure that you only use it in dishes where it will be completely cooked, so that both white and yolk are solid, like in a cake or even as a hard-boiled egg.
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