How to Make Speedy Neem Shukto (Mixed Veg. Curry with Neem Leaves)

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Before you jump to Neem Shukto (Mixed Veg. Curry with Neem Leaves) recipe, you may want to read this short interesting healthy tips about Tracking Your Foods: The proper way to Do It.

When you start a diet probably the most often heard pieces of advice is to keep a food journal in which you write down every thing you eat during the day. Keeping your food record not only helps you see clearly what you are eating, it helps you see what you are not eating. One example is that, after monitoring your nutrition for a few days you might realize that you are consuming far too many sugars and unhealthy fats but not nearly enough organic nutrients. Having it all written down may help you identify the aspects of your diet that need to change as well as how much exercise you need to get to make sure that you burn enough calories to keep your waistline in check.

You ought to be very particular while you write down the things that you are eating. You have to do more than simply write down "salad" into your food journal. Write down all the ingredients in the salad as well as the type of dressing you used. You must also include the number of the foods you take in. Cereal is just not as beneficial an entry as one cup Honey Nut Cheerios. It is very important to understand that the larger your portions, the more calories you will be eating so you need to know just how much of every thing you actually eat so that you can figure out how many calories you will need to work off.

Write down how you feel while you eat. This makes it possible to figure out when you use foods to help soothe emotional issues. This may also show you whether or not you gravitate in the direction of specific foods based on your mood. Lots of us will reach intuitively for processed food when we feel disappointed or angry and we are more likely to choose healthy options when we feel happy or content. When you look closely at how you eat while in your different moods and psychological states, you will be able to keep similar but healthier options around for when you need those snacks--you might also start talking to someone who can help you figure out why you try to cure your moods with food.

We hope you got insight from reading it, now lets go back to neem shukto (mixed veg. curry with neem leaves) recipe. To make neem shukto (mixed veg. curry with neem leaves) you only need 18 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to prepare Neem Shukto (Mixed Veg. Curry with Neem Leaves):

1. Get 4 cups of mixed veggies, cut lengthwise.
2. Provide of (carrot, beans, pointed gourd, raw banana, raw papaya & pumpkin).
3. You need as needed of few neem leaves to cook.
4. You need as needed of few neem leaves to garnish.
5. Prepare 2-3 tbsp. of mustard oil.
6. Take 10-12 of bori (lentil dumplings / mangodi / vadi).
7. Take 1-2 of whole dry red chilies.
8. Take 2 of bay leaves.
9. Use 1 tsp. of panch phoron (equal quantity of fennel, mustard, cumin, fenugreek & nigella seeds.
10. Provide to taste of salt.
11. Provide 1-2 of green chilies, slit.
12. Use 1 tsp. of cumin powder.
13. You need 1/2 tsp. of turmeric powder (opt).
14. You need 1 tbsp. of mustard seeds.
15. Prepare 1/2 tsp. of radhuni (celery seeds).
16. Provide 1/2 cup of milk.
17. Prepare 1 tsp. of sugar.
18. Provide 1 tsp. of ghee.

Steps to make Neem Shukto (Mixed Veg. Curry with Neem Leaves):

1. Grind the mustard seeds and the radhuni (celery seeds) along with some water into a fine paste. Keep aside..
2. Heat oil in a pan and fry the bori (till golden brown) and the neem leaves (meant to garnish) separately. Drain and keep aside..
3. Temper the same oil with the dry red chilies, bay leaves and the panch phoron. Allow it to splutter..
4. Add the chopped veggies, all the dry spices and.......
5. .....neem leaves (meant to cook). Saute on low flame for 4-5 minutes..
6. Add 1&1/2 cups water and green chilies. Simmer, covered on a low flame till the veggies are cooked..
7. When done, add the mustard paste, milk, ghee, sugar and fried vadi. Simmer for 2-3 minutes and then switch off the flame..
8. Serve with hot steamed rice at the beginning of a full course meal..

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