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Before you jump to South-Indian Garlic Soup / Poondu Rasam recipe, you may want to read this short interesting healthy tips about Helping Your Heart with Food.
You already are aware that you should have a strong and healthy heart. Of course, if your heart is unhealthy then the rest of you isn’t going to be healthy also. You already are aware that daily exercise and a healthy lifestyle are vital in terms of the total health of your heart. Did you already know, though, that there are some foods that can help your heart be healthier? In this article, you will discover which foods are great for your heart.
Beans, believe it or not, are actually good for your heart. Sure, the after-effects of consuming beans may not be the best for your nose, but they are extremely healthy for you. This does not mean, however, that merely consuming beans will make your heart be a lot healthier or counterbalance the effects of unhealthy foods you might be eating. What this means is that substituting in edamame or pinto beans for the chicken on your green salad or eating a veggie burger in place of the hamburger is what you need to do. Fortunately, beans are very good tasting and you never know, you may prefer them to your beef and chicken.
There are lots of foods that are good for your body. The truth is that each of the foods that we’ve discussed here can help your body in many ways. They are particularly great, though, for keeping your heart as healthy as it can be. Begin consuming these heart-healthy foods each day. Your heart is going to be a lot healthier if you do!
We hope you got insight from reading it, now let’s go back to south-indian garlic soup / poondu rasam recipe. You can have south-indian garlic soup / poondu rasam using 16 ingredients and 13 steps. Here is how you do it.
The ingredients needed to make South-Indian Garlic Soup / Poondu Rasam:
- You need 2-3 tablespoons Tamarind/ imli
- Take 2-3 Garlic
- Provide 1 large Tomato
- Prepare 2 Green chilles
- Provide 1/4 cup Toor dal/ split dehusked yellow lentil
- Prepare 7-8 leaves Curry
- Prepare 1/4 cup Coriander leaves with stalk
- Use to taste Salt
- Use 1/8 teaspoon Hing/aesafoetida
- Use 2 teaspoons Sambar powder (optional)
- Get 1 teaspoon Red chilli powder
- Get 1/4 teaspoon turmeric powder
- Prepare 1 teaspoon Coriander powder
- You need 1 teaspoon Cumin seeds
- Provide 1 teaspoon ghee
- Provide 2 teaspoon chopped coriander leaves for garnish
Steps to make South-Indian Garlic Soup / Poondu Rasam:
- Tie coriander leaves with it's stalk using a clean thread and make a bundle. Chop chillies and tomato.
- Wash and Soak toor dal for few minutes, add pinch of turmeric and cook with extra water until nice and mushy.
- In a pan add ghee, cumin, aesafoetida, chilli and garlic. Roast for few seconds.
- Add tomatoes and tamarind and roast. Add sambar, chilli, 1/8 teaspoon turmeric and coriander powders. Mix and cook for few seconds.
- Add salt and mix.
- Add 3 cups warm water
- Put the coriander bundle prepared earlier.
- Let this Rasam masala cook and reduce until only 1/4 remaining.
- This looks reduced and also raw smell has gone.
- Now add the watery part of the cooked lentils. Use remaining dal to mix with rice.
- Discard the coriander bundle.
- Let the mixture come to one boil.
- Add chopped coriander leaves and serve hot.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to help stop harmful germs from growing and spreading. You can take some steps to help protect yourself and your family from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food.
Before starting to prepare food After touching raw food like meat, poultry and vegetables After going to the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly as well, because wet palms disperse bacteria more easily. 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 poultry, meat, eggs or vegetables you will want to wash them completely.
You ought to change dish cloths and tea towels frequently to avoid any bacteria growing on the substance. Independent raw foods from ready-to-eat food
Raw foods such as meat, fish and vegetables may contain harmful bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat food, like salad, fruit and bread. That is because these kinds of food won’t be cooked before you eat them, so any germs that get onto the food will not be murdered.
To help stop bacteria from spreading:
Don’t let raw food like 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 uncooked meals, unless they’ve been washed thoroughly first Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Cover raw meat or fish and shop on the bottom shelf of this fridge, where they can’t touch or drip onto other foods
Wash, peel or cook vegetables unless these are called’ready-to-eat' on the packaging
Examine the tag
It is important to read food labels to be sure everything you’re going to use was saved correctly (based on any storage instructions) and none of the food is past its’use by' date.
Food that goes off quickly usually has storage directions on the tag that state how long you may keep the food and if it needs to go in the fridge.
This sort of food frequently has particular packaging to keep it fresh for more. But it is going to go off immediately as soon as you’ve opened it. This is the reason the storage instructions also tell you how long the food will keep once the packaging has been opened. For instance, you might see’eat in two days of launching' on the label. Use by dates
You should not use any food after the’use by' date even if the food looks and smells fine, because it might contain harmful bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than safety. When this date runs out, it does not indicate that the food will be harmful, but its own flavour, colour or texture may begin to deteriorate.
An exception to that can be eggs, which have a best before date of no more than 28 days after they are laid. Following this date the quality of the egg will deteriorate and if any salmonella germs are present, they can multiply to high levels and may make you ill.
If your plan is to use a egg after its best before date, be certain that you only use it in dishes where it will be completely cooked, so that both white and yolk are strong, such as in a cake or even as a walnut.
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