Preparing Dry Cabbage Curry#indiancontest safely

It is essential to prepare food safely to assist cease dangerous micro organism from spreading and rising. You can take some steps to assist shield yourself and your loved ones from the unfold of dangerous bacteria.
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Wash your fingers

Your arms can simply spread bacteria across the kitchen and onto meals. It is important to at all times wash your arms totally with cleaning soap and heat water:

before starting to put together meals
after touching uncooked meals corresponding to meat, poultry and vegetables
after going to the toilet
after touching the bin
after touching pets

Remember to dry your palms thoroughly as well, as a result of moist palms spread micro organism more simply.
Keep worktops clear

Earlier than you start getting ready meals, it’s necessary worktops, kitchen utensils and chopping boards are clean. In the event that they’ve been touched by raw meat, poultry, eggs or greens you may need to clean them totally.

It's best to change dish cloths and tea towels repeatedly to keep away from any micro organism rising on the material.


Dry Cabbage Curry#indiancontest
Dry Cabbage Curry#indiancontest

Before you jump to Dry Cabbage Curry#indiancontest recipe, you may want to read this short interesting healthy tips about Many Of You May Not Recognize This But Coconut Oil Can Have Great Health Advantages To It.

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We hope you got insight from reading it, now let’s go back to dry cabbage curry#indiancontest recipe. To make dry cabbage curry#indiancontest you need 11 ingredients and 3 steps. Here is how you do that.

The ingredients needed to make Dry Cabbage Curry#indiancontest:
  1. Prepare Chopped Cabbage & carrots
  2. Use Tspn fenugreek seeds
  3. Prepare Tspoon Rai seeds
  4. You need Tspn Cumin
  5. Prepare Red Tomatoe
  6. You need Tspn Suhana Veg Mix
  7. Use Salt
  8. Take Curry
  9. Get Tbspoon oil
  10. Provide tspn ginger/garlic paste
  11. Provide Tspoon tomatoe Paste
Steps to make Dry Cabbage Curry#indiancontest:
  1. Put oil in a pan, when oil is hot put the fenugreek, rai, cumin, when they start popping add cabbage/carrots,salt, tomatoe,ginger/garlic paste and suhana veg mix. Leta it cook covered on slow for 10 mins.
  2. When the cabbage is shrunk and oil separates add curry leaves and tomatoe paste. Stir well for a minute.
  3. Garjish with cilantro serve with roti.

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