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Before you jump to Bonda Soup recipe, you may want to read this short interesting healthy tips about In This Post We Are Going To Be Taking A Look At The Lots Of Benefits Of Coconut Oil.
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We hope you got benefit from reading it, now let’s go back to bonda soup recipe. To cook bonda soup you need 24 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to cook Bonda Soup:
- Prepare 1 Cup white Urad dal
- Provide 1/4 Cup fresh chopped coconut
- Take 1 Tsp crushed black pepper
- Provide 2 tsp Curry leaves
- Take 1 Finely chopped green chilli
- Get 1 Tsp crushed cumin powder
- You need 1 Tbsp finely chopped ginger
- Provide 2 tsp Coriander Leaves finely chopped
- Use For Soup
- Get 3/4 Cup Yellow Moong dal
- Prepare 1 Finely chopped tomato
- Take 2 finely chopped green chillies
- Get 1/4 Tsp turmeric powder
- Take To taste Salt
- Take 1 Tsp oil/ghee
- Prepare For Tadka
- Provide 1 Tbsp ghee
- Provide 2 pinch asafoetida
- You need 1/2 inch finely chopped ginger
- Provide 1 Tsp cumin seeds
- Provide 1 Tsp mustard seeds
- Use 7-8 Curry leaves
- Take 1/2 tsp lemon juice
- Use 2 tsp coriander leaves finely chopped
Steps to make Bonda Soup:
- Take Urad dal and soak it into the water for 5-6 minutes. Now put it in the grinder, grind with little water and make thick and smooth paste (should not be use too much water). Dal paste should be thick and fluffy. Now add fresh chopped coconut, curry leaves, chopped green chilli, cumin powder (don’t use roast one), chopped ginger, chopped coriander, mix it well and whip for 2-3 minutes or batter becomes fluffy. Once fluffy, add salt & mix again.
- Take oil in a wok, heat oil at medium high flame. Wet your palm, take some dal paste in a hand and drop in to the oil as ball shape. After dropping bondas, keep the flame low. Fry them till golden brown and crisp. Once cooked increase the heat to give the colour. Now take out the badas from the oil.
- For Soup - Take yellow Moong dal, washed it and put it in to the cooker, add 1 finely chopped tomato, 2 chopped green chillies, turmeric powder, salt, 3 cup of water and 1 tsp oil/ghee and take 2-3 whistles. Once dal cooked then mashed it and make a smooth paste.
- For Tadka - Take ghee in a pan, when ghee is hot, add asafoetida, chopped ginger, cumin seeds, mustard seeds, curry leaves and sauté well. Now add cooked dal, also add 2 cups of water. Now boil it for sometime. Consistency should be like soup. When dal is starting boil then add lemon juice and some chopped coriander. Now soup is ready to serve.
- Take a bowl, put some bondas and top of the bondas put some dal soup, garnish with chopped coriander and serve it hot. Chutney is optional. Enjoy the bonda soup :)
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare foods safely to help stop harmful germs from spreading and growing. You can take some steps to help protect your own family from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food.
Before beginning to prepare food After touching raw foods such as meat, poultry and vegetables After going to 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 is important worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, vegetables or eggs you’ll want to wash them thoroughly.
You should shift dish cloths and tea towels frequently to prevent any bacteria growing on the material.
Raw foods such as meat, fish and veggies may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat food, such as salad, fruit and bread. That is because these types of food won’t be cooked before you eat them, so any bacteria that get on the food will not be killed.
To help stop bacteria from spreading:
Do not let raw food like meat, fish or veggies touch other food Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked food, unless they’ve been washed thoroughly first Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw fish or meat and store at the bottom shelf of the fridge, where they can not touch or drip onto other foods Don’t wash raw meat before cooking Wash, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Examine the label
It’s important to read food labels to make sure everything you’re going to use has been stored properly (according to some storage directions ) and that none of the meals is past its’use by' date.
Food that goes off quickly usually has storage instructions on the label that say just how long you may keep the food and whether it must go in the fridge.
This sort of food frequently has particular packaging to keep it fresh for longer. But it is going to go off quickly once you’ve opened it. This is why the storage instructions also tell you how long the food will keep when the packaging has been opened. For example, you might see’eat in two days of launching' on the tag. Use by dates
You’ll also see’use by' dates on food that goes off fast. 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 marked on most foods are more about quality than security. When this date runs out, it does not indicate that the food will be detrimental, but its flavour, colour or texture may begin to deteriorate.
An exception to this is eggs, which have a best before date of no longer than 28 days after they are laid. After this date the caliber of the egg will deteriorate if any salmonella bacteria are present, they can multiply to high levels and could make you ill.
If your plan is to use a egg after its best before date, make certain that you only use it in dishes where it will be completely cooked, so that both yolk and white are solid, such as in a cake or as a walnut.
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