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You already are aware that you must have a fit and healthy heart. Of course, if your heart is unhealthy then the rest of you isn’t going to be healthy too. You already know that daily exercise and a healthy lifestyle are crucial in terms of the total health of your heart. Do you know, though, that some specific foods are terrific for making your heart feel better? If you would like to know which foods you should be eating to improve your heart health, continue reading.
Beans–believe it or not–are really great for your heart. Sure, the after-effects of ingesting beans might not be the best for your nose, but they are very healthy for you. This doesn’t mean that simply eating beans will neutralize the effects of other unhealthy foods you might be ingesting. What we are saying is that substituting in kidney beans or edamame for the chicken on your Caesar’s salad or eating a soy burger in place of a beef hamburger is a superb idea. Luckily, beans are very good tasting and you never know, you could end up preferring them to your beefburgers and chicken.
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We hope you got insight from reading it, now let’s go back to vegetable seviyan upma (veg vermicelli) recipe. To cook vegetable seviyan upma (veg vermicelli) you need 20 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Vegetable Seviyan Upma (veg vermicelli):
- Get For the vermicelli
- Take 1 cup Roasted vermicelli:
- Prepare 5 cups Water:
- Use 1 tsp Oil:
- Get 1 tsp Salt:
- Prepare For the vegetable base
- Take Mixed vegetables:
- Use 1 ¼ cups (chopped carrots, chopped beans, green peas)
- Take 10-12 Cashews: sliced in half vertically
- Use 10-12 Raisins: (optional)
- You need 3 tbsp Mustard or sesame oil:
- Get 1 tsp Cumin seeds:
- Use 1 tsp Mustard seeds:
- Take 10-12 Curry leaves:
- You need ½ inch piece Ginger: chopped
- Prepare 1 chopped Onion:
- Prepare 1 chopped Green chilli
- Get 1/4 tsp Turmeric:
- Provide Salt: 1 ¼ tsp (or to taste)
- Use Lemon juice: of half a lemon
Instructions to make Vegetable Seviyan Upma (veg vermicelli):
- In a large pot, boil 5 cups of water with 1 tsp of oil and 1 tsp of salt. Add the roasted vermicelli and cook till it’s done, yet firm. For 6-7 minutes. Drain out the excess water through a colander. Keep aside.
- Simultaneously, heat 3 tbsp of oil in a kadai/wok. Add the sliced cashews and roast for 30-40 seconds on low flame till they turn slightly golden. Remove with a slotted spoon on an absorbent paper.
- To the same oil, add cumin and mustard seeds.Let them splutter then add the curry leaves. Mix, and add the chopped ginger. Let the ginger turn a little golden.
- Now add the onions, green chilies and turmeric powder. Cook till onions turn golden on the edges. - Add the chopped vegetables and salt. Mix well. Add a sprinkle of water (1-2 tbsp) and cover.
- Let the vegetables cook till they turn tender. - Once the vegetables are tender add the roasted cashews and mix. Finally add the boiled vermicelli and lemon juice. Mix everything well.
- Check the seasonings and serve hot. You can also serve some coconut chutney with it.
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