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Fish is probably the heartiest food you can eat. You’re probably already aware of this since your doctor has instructed you to consume some fish twice or thrice each week. This is especially true for people who suffer from heart problems or are concerned that their hearts aren’t healthy. Be aware that fish has lots of Omega 3’s which are what lets your body process bad cholesterol. Include fish in two meals per week.
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We hope you got benefit from reading it, now let’s go back to satvik platter recipe. To make satvik platter you only need 24 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Satvik Platter:
- You need Phulkas
- Use For subji
- Prepare chopped cabbage
- Provide both together Chanadhal and brown chana
- Take Dhaniya powder
- Take chilli powder
- You need amchur
- Prepare Salt
- You need Ginger grated
- Get Hing /asafoetida
- Provide Turmeric powder
- You need Curry leaves
- Provide Coriander for garnish
- You need mustard seeds
- Provide jeera and saunf
- Take For curd rice
- Get cooked rice (let it be mushy tastes better)
- Use curds
- Get jeera
- Use mustard seeds
- Prepare green chilli
- Take Hing
- Take Coriander for garnish
- Provide Ginger grated
Instructions to make Satvik Platter:
- For subji preparation. Take oil in kadai add mustard jeera saunf curry leaves hing and turmeric to it. Once they splutter add cabbage and salt and let it cook for a while. Once don’t add soaked and boiled Chanadhal and brown Chanato the cabbage. Now mix in chilli powder amchur and Dhaniya powder with very little water and pour it into the cabbage and dhal.. let the masalas get absorbed with the veggies and dhal.
- Once done add coriander and garnish. Note soak the dhals for 6 hours and then pressure cook it for 7 whistles.
- Curd rice preparation. Mix in curds with mushy rice and then add tadka of mustard seeds jeera ginger hing and salt to it then garnish with coriander leaves.
- Phulkas preparation. 1 cup of atta mixed with approximately 750 ml water (if needed add more) let the water be lukewarm to get a soft dough make a soft dough rest it for 20 mins. Note add oil and salt to get a nice dough.Then roll thin rotis cook on one side till small bubbles come then flip and cook on the other side till big bubbles come then place it on heat and cook till done. Grease it with ghee immediately to avoid getting dry.
- Serve all three on special days when one is not supposed to have onion or garlic.
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