Turmeric Ginger Cumin Water/ Haldi Adrak Jeera Pani

Turmeric Ginger Cumin Water/ Haldi Adrak Jeera Pani
Turmeric Ginger Cumin Water/ Haldi Adrak Jeera Pani
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4.67 from 3 votes

Turmeric Ginger Cumin Water/ Haldi Adrak Jeera Pani / مياه هالدي لزيادة المناعة وفقدان الوزن الشراب

Turmeric ginger cumin water is very beneficial in increasing immunity of the body.
It also keeps your weight balanced and helps a lot in reducing abdominal fat.
Turmeric is a natural way to help bolster the immune system by increasing the immunomodulating capacity of the body. Try adding extra turmeric into your diet during periods of stress or during flu season to help give your immune system a little boost.
Along with this, turmeric ginger cumin water also helps in fighting any disease, cold or flu like coronavirus, pneumonia etc. nowadays, your immunity in coronavirus should be very strong. Turmeric ginger cumin benefits a lot to boost immunity.
 
Today we will learn how to make turmeric ginger cumin water step by step…
Course Breakfast, Indian, Main Dish, Snack, Soup
Cuisine American, Chinese, French, Indian, Italian, Japanese, Main, Mediterranean, Mexican
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 1 people
Calories 25kcal
Cost 6 rupee

Equipment

  • Bowl/ Vessel
  • Grater/ Kaddukas
  • Strainer/ Chhanni

Ingredients

  • 2 inch Raw Turmeric/ Kachchi Haldi, or Turmeric / Haldi Powder
  • 1 inch Ginger/ Adrak
  • 1.5 tsp Cumin Seed/ Jeera
  • 2 inch Cinnamon/ Dalcheeni
  • 2 tsp Lemon/ Nimbu
  • 1 tsp Honey/ Shahad
  • 2 Glass Water/ Pani

Instructions

  • To make turmeric ginger cumin water, take 2 inch long rawturmeric, take one inch long ginger, 2 teaspoon cumin, 2 inch long cinnamon andhalf lemon.
    To make turmeric ginger cumin water, take 2-inch long raw turmeric, take one-inch long ginger, 2 teaspoon cumin, 2-inch long cinnamon, and half lemon.
  • Now grate the turmeric and ginger.
    Now grate the turmeric and ginger.
  • If you don't have raw turmeric then you can use turmeric powder as well.
  • Put grated turmeric, ginger, cumin, cinnamon, lemon in a vessel.
    Put grated turmeric, ginger, cumin, cinnamon, lemon in a vessel.
  • Then add 2 glasses of water.
    Then add 2 glasses of water.
  • Place the lid on the bowl and Try to soak overnight. Soak about 6 to 7 hours.
    Place the lid on the bowl and Try to soak overnight. Soak about 6 to 7 hours.
  • After 7 hours, turmeric ginger water will look like this, transfer the turmeric, ginger water in a steel vessel.
    After 7 hours, turmeric ginger water will look like this, transfer the turmeric, ginger water in a steel vessel.
  • And place the vessel on gas. Turn the flame on high.
    And place the vessel on gas. Turn the flame on high.
  • Place the lid on the vessel.
    Place the lid on the vessel.
  • Boil the water.
    Boil the water till the water remains half ie one glass.
  • Boil the water.
  • Wait till the water remains half i.e. one glass.
    Wait till the water remains half i.e. one glass.
  • After this, turn off the gas and cool the water till itbecomes slightly warm.
    After this, turn off the gas and cool the water till it becomes slightly warm.
  • Let cool the water till water become lukewarm.
    Let cool the water till water becomes lukewarm.
  • After that filter turmeric ginger cumin water with strainer.
  • Add one spoon of honey to the water. And drink turmericginger cumin water.
  • Turmeric ginger cumin water/ Haldi adrak jeera pani is ready.
    Turmeric ginger cumin water/ Haldi adrak jeera pani is ready.
  • Drink turmeric ginger cumin water immediately after brush in the morning.
    You can also see Foods to Improve Immunity Power and Respiratory System

Video

Notes

  1. Turmeric is an antibacterial and ginger is also very good for health, it contains vitamin C and vitamin E. Which increases the immunity of the body and improves the respiratory system.
  2. Which helps our body to fight against diseases and viruses.
  3. This water also helps in reducing belly fat or fat around waist.
  4. Turmeric is a natural way to help bolster the immune system by increasing the immunomodulating capacity of the body.
  5. Try adding extra turmeric into your diet during periods of stress or during flu season to help give your immune system a little boost.

Aloo Sabji / Potato Gravy Curry Upavasa

Aloo Sabji / Potato Gravy Curry Upavasa
Aloo Sabji / Potato Gravy Curry Upavasa
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5 from 1 vote

Aloo Sabji / Potato Gravy Curry Upavasa

Aloo gravy sabzi / Potato Gravy Curry is very easy to make. It goes well for fasting / upavasa.
There are so many fast, where you can have one time meal.
This curry is very good for that purpose.
You can enjoy this curry with paratha or alone in Somvar fasting or Pradosh fasting, Friday Vaibhavlakshmi fasting or any fast.
This recipe includes potato, tamarind, fasting salt, red chilly. It well suits for all types of fast.
Even if you became boar to eat dal, regular sabzi/curry on a daily basis.
This sabzi/curry is a very good substitute. After having this curry with paratha or chapati.
You will enjoy it fully. Your mind will be full of satisfaction.
Its sour and spicy green chilly taste is very yummy and exotic.
Prepare one time, next time if you will even think of this curry.
It will fill your mouth with water.
Personally I will recommend having this curry with paratha.
Course Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine American, Chinese, French, Indian, Italian, Japanese, Main, Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 People
Calories 2kcal

Equipment

  • Kadhai / Fry Pan
  • Spatula

Ingredients

  • 4 Unit Potato / Aloo, Boil Potato
  • 4 Unit Green Chilly / Hari Mirch
  • 3 Unit Whole Red Chilly / Lal Mirch
  • 3 tsp Tamarind Pulp / Imli Puree
  • 1 tsp cumin seed
  • 5 tsp Coriander leave / Dhaniya Patti, Chop Finely
  • 2 tsp Desi Ghee
  • as per taste Fasting Salt / Sendha Namak / Rock Salt, If you do not eat salt in fasting then avoid to add salt or if you are not making this recipe for fasting purpose then you can add normal salt

Instructions

  • First, take 4 potatoes and put with water in the cooker, the Water level should be the same as the level of potato in the cooker.
  • Pour tamarind into water 10 minutes, to create a tamarind pulp.
    Pour tamarind into water to create a tamarind pulp.
  • After that put tamarind into a mixer jar with little water.
    After that put tamarind into mixer jar with little water.
  • Grind the tamarind into the mixer and prepare pulp.
    Grind the tamarind into mixer and prepare pulp.
  • Peel off the potato, mash them with hand only.
    Peel off potato, mash potato by hand only.
  • Chop both green chilly and red chilly into pieces.
    Chop both green chilly and red chilly into pieces.
  • Put kadai or fry pan on the gas on the high flame.
    Add 2 tsp desi ghee in the kadai.
    Put kadai or fry pan on the gas on the high flame.
  • Check if the desi ghee is hot then add chopped chilly and cumin seed in the desi ghee.
    Check if the desi ghee is hot then add chopped chilly and cumin seed in the desi ghee.
  • Once cumin seed starts crackling and green chilly become a little fade in green color.
    After that add mashed potato into kadai.
    Once cumin seed starts crackling and green chilly become little fade in green color. After that add mashed potato into kadai.
  • Fry potato with a spatula.
    Fry potato with spatula.
  • Fry potato for one minute, after that, add 4 tbsp tamarind pulp, if you don't want more sourness then reduce the quantity of tamarind.
    Fry potato for one minute, after that add 4 tbsp tamarind pulp, if you don't want more sourness then reduce the quantity of tamarind.
  • Mix tamarind with a spatula.
    Mix tamarind with spatula.
  • After 30 seconds, add 400 grams of water.
    After 30 second add 400 grams of water.
  • Add fasting salt / senda salt to the curry. Let cook the curry on medium flame.
    Add salt to the curry. Let cook the curry on medium flame.
  • Meanwhile, similarly, chop the green coriander.
    Meanwhile chop the green coriander.
  • After that add the water in the curry if needed, In this curry, water should be more than the potato or content.
    At the same time sprinkle chopped green coriander.
    Add the water in the curry if needed, As In this curry water should be more than the potato or content. To make gravy little thick mash some potato in the curry.
  • Check if salt is proper, make it balance.
    To make gravy little thick mash some potato in the curry.
    Let cook curry for 15 minutes on the low medium flame.
    It will add flavor to the curry.
    Check if salt is proper, make it balance. To make gravy little thick mash some potato in the curry. Let cook curry for 15 minute on the low medium flame. It will add flavour to curry.
  • Once the curry is properly flavored.
    Transfer in the bowl and while serving sprinkle chopped green coriander.

Video

Notes

  1. If you do not want to add salt to curry, then you can skip that step.
  2. If you want to add more sourness to the curry, add more tamarind pulp or you can also add lemon juice in the end.
  3. This upavasa aloo sabji / Potato curry, you can enjoy with paratha, it goes very well with paratha.
  4. In fasting you can try this recipe with paratha
  5. You can also try with chapati or rice.
  6. This is multipurpose curry, you can enjoy in normal days and also in upavasa / fasting days.
  7. If you do not eat salt in fasting then avoid to add salt or if you are not making this recipe for fasting purpose then you can add normal salt
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