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We hope you got benefit from reading it, now let’s go back to brown rice starchy -watermelon rind soup recipe. You can have brown rice starchy -watermelon rind soup using 9 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Brown Rice Starchy -Watermelon Rind Soup:
- Prepare 2 tbs Brown rice starchy water
- Prepare 2 tsp Cooked rice
- Provide 1 cup Chopped watermelon rind
- Prepare 1/2 cup Chopped onion
- Provide Bread slices 2
- Prepare to taste Salt
- Provide 1 tsp Crushed pepper
- You need to taste Jaggery
- Prepare 2 tsp Lemon juice
Steps to make Brown Rice Starchy -Watermelon Rind Soup:
- When the brown rice completely cook, collect the starchy water 2 tbs and 2 tsp of cooked rice.
- Chop watermelon rind finely.
- Remove the brown edges of bread slices and cut into 4 parts,fry in ghee, keep aside.
- Pour the cooled starch water along rice and watermelon rind into Mixie jar.
- Grind smoothly.
- Heat ghee and fry chopped onion till tender, keep aside.
- Pour the ground mixture into a pan, add crushed pepper, Salt, Jaggery and bring it to boil.
- Add fried onion and lemon juice, stir once.
- Add fried bread slices and serve….
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 growing and spreading. You can take some steps to help protect your own family from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food.
Before beginning to prepare food After touching raw food such as meat, poultry and vegetables After visiting the bathroom After touching the bin after touching pets
Don’t forget to dry your hands thoroughly too, because wet palms spread bacteria more easily. Maintain worktops clean
Before you begin 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’ll need 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 harmful 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 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:
Don’t let raw food like fish, poultry or veggies touch other food Don’t prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked meals, unless they’ve been washed thoroughly Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Cover raw meat or fish and shop on the bottom shelf of this fridge, where they can not 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’s important to read food labels to be sure everything you’re likely to use was saved correctly (based on any storage directions ) and none of the meals is past its’use by' date.
Food that goes off quickly usually has storage instructions on the label that state just how long you may keep the food and whether it needs to go from the refrigerator.
This sort of food often has particular packaging to help keep it fresh for longer. 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 keep when the packaging has been opened. By way of example, you might see’eat within two days of opening' on the label. Use by dates
You shouldn’t use any food after the’use by' date, even if the food looks and smells fine, since it may contain dangerous bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than security. If this date runs out, it doesn’t mean that the food will be harmful, but its flavour, colour or texture may start to deteriorate.
Following this date, that the caliber of the egg will deteriorate if any salmonella bacteria are found, they can multiply to high levels and may make you ill.
If your plan is to use an egg after its best before date, be sure that you only use it in dishes where it will be fully cooked, so that both white and yolk are solid, like in a cake or even as a walnut.
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