Making ready Katachi amti safely

It's essential to prepare food safely to assist stop harmful micro organism from spreading and growing. You may take some steps to help shield yourself and your family from the spread of harmful micro organism.
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Wash your hands

Your arms can simply unfold micro organism around the kitchen and onto food. It is essential to all the time wash your palms thoroughly with soap and heat water:

earlier than beginning to put together food
after touching raw food comparable to meat, poultry and greens
after going to the toilet
after touching the bin
after touching pets

Remember to dry your fingers completely as nicely, because wet palms unfold micro organism more easily.
Hold worktops clear

Earlier than you begin preparing meals, it’s important worktops, kitchen utensils and chopping boards are clear. In the event that they’ve been touched by uncooked meat, poultry, eggs or vegetables you'll want to wash them completely.

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


Katachi amti
Katachi amti

Before you jump to Katachi amti recipe, you may want to read this short interesting healthy tips about Coconut Oil Is A Wonderful Product And Can In Addition Be Beneficial For Your Health.

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We hope you got insight from reading it, now let’s go back to katachi amti recipe. You can have katachi amti using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Katachi amti:
  1. Use big bowl of katache pani
  2. Provide dry coconut pieces
  3. Prepare onion
  4. Provide garlic crushed
  5. Prepare green chilli
  6. Use malvani masala
  7. Get Kashmiri red chilli powder
  8. Get Chopped coriander
  9. Take cashews (slice into two)
  10. You need Kokum or Imli
  11. Prepare Sal
  12. Get hing, rai , jeera, curry leaves
  13. Use Oil
Steps to make Katachi amti:
  1. In a pan add little oil and saute sliced onion 1 green chilli and dry coconut slices.
  2. Roast them well then cool down and make a paste in a mixer
  3. In a kadai add oil then crush garlic and tadka items one by one
  4. Add coriander and saute then add cashew pcs. And stir
  5. Add katachi paani and let it boil. Add salt and masalas. When boil slow down the flame
  6. Then add the coconut paste and boil again. Add kokum and let it boil.
  7. Add coriander and switch off the flame. Check salt and sourness.

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