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Using your very best judgment is another one of the many ways you can make healthy decisions from a dinner menu. This can be best achieved by analyzing meal pictures on a menu. It’s also recommended that you avoid foods overrun with cheese, mayonnaise and sour cream. If your selection contains these fattening condiments, then make sure you ask for a reduced amount.
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Even if after taking the above mentioned approaches, you are not able to find satisfying healthy foods on your lunch menu, you may want to order a healthy side dish or drink. Water is an excellent option, particularly when compared to pop up. Salads make good side dishes, particularly those that are eaten with no salad dressing or low-fat salad dressingtable. Obviously, you will want to take additional measures to make certain that you decide on a healthy mealbut if you decide to forgo low calories for taste, then take additional steps to make certain you get some nutrition.
We hope you got benefit from reading it, now let’s go back to sprout pulao with gobi matar curry recipe. To cook sprout pulao with gobi matar curry you need 27 ingredients and 3 steps. Here is how you do that.
The ingredients needed to make Sprout Pulao with Gobi Matar Curry:
- Get For Sprout Pulao:-
- Prepare 1 cup basmati rice
- Prepare 1 cup green bean sprout
- Use 1 cup coconut milk
- You need 1 tbsp ghee & oil
- Prepare 1 stick Cinnamon
- Use 1-2 Cardamoms
- Get 1 tsp cumin seeds
- Provide 2 Bay leaves
- Get 1 onion
- Prepare 1 tsp ginger garlic paste
- Use 5 cashew nuts
- Prepare to taste salt
- Prepare For Gobi Peas Curry :-
- Use 2 cups cleaned cauliflower
- Take 1/2 cup frozen peas
- Provide 1 cinnamon, cardamom, bay leaf
- Prepare 1 big onion
- Use 2 tomato (paste)
- Get 1 tsp chilli powder
- Prepare 1 tsp coriander powder
- Provide 1 tsp Garam masala
- Provide 1/4 tsp turmeric powder
- Use to taste salt
- You need 1/2 cup coconut
- Take 1/2 tsp fennel seeds
- Take 1 tbsp cashew paste
Instructions to make Sprout Pulao with Gobi Matar Curry:
- Heat the pressure cooker with tbsp ghee and oil. Sauté cumin, cardamom, cinnamon, cloves and Bay leaf. Add 5 cashew and roast to a golden brown. Further, add onion and ginger-garlic paste and saute until raw smells go. Then add green bean sprouts and sauté it for 2mins. Add salt to taste. Add the 10mins soaked basmati rice with 1.5 cup of water. Finally, add 1cup coconut milk and mix well. Pressure cook it for 2whistles in medium flame.
- Heat the pan with 1tbs oil. Sauté whole Garam masala and add finely chopped onion, ginger and garlic paste. Sauté until it changes golden brown. Then add tomato paste and boil it for 2mins. Add all spice powder and sauté well. Add green peas and half cooked cauliflower in it. Mix well and add 1cup water. In Medium flame, slow cook it for next five mins. Once the cauliflower cooked soft add (coconut, fennel seed, and cashew) paste.boil it for 3mins. Switch off and garnish with coriander leaf.
- Prepare soft chapati. Serve hot everything with mango pickle and papad.
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