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You already are certain that you need to have a 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 if you want your heart to be healthy, you must lead a good and healthy lifestyle and exercise regularly. However, are you aware that there are some foods that have been proven to help you improve the health of your heart? Go on reading to learn which foods are great for your heart.
Beans, would you believe it, are really good for your heart health. It’s true that your nose won’t appreciate them so much, especially the after effects of eating them, but they’re very healthy food items. This doesn’t mean that simply eating beans will weaken the effects of other bad foods you might be eating. What this means is that substituting in edamame or pinto beans for the chicken on your green salad or consuming a soy burger in place of the hamburger is what you must do. The good news is that beans taste good–good enough that you might not miss the beef or chicken.
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We hope you got insight from reading it, now let’s go back to daliya couscous with curry leaf pesto crusted potatoes recipe. To make daliya couscous with curry leaf pesto crusted potatoes you only need 18 ingredients and 3 steps. Here is how you do it.
The ingredients needed to prepare Daliya couscous with curry leaf pesto crusted potatoes:
- Prepare For couscous cous
- Get 1/2 cup Daliya
- Use 1 tbsp oil
- Prepare 3 garlic cloves chopped
- Get 1/4 onion chopped finely
- Get 1/2 tsp Kashmiri chilli powder
- Take 4 sliced Almonds
- You need 15-20 Raisins
- Get as per taste Salt
- Use 1 and 1/2 cup Water
- Use Pesto
- Provide 50 grams Curry leaves
- Get 1/2 tsp Ginger crushed
- Use 5 Garlic cloves
- Provide 1/2 tsp pepper powder
- You need 1 cup Oil
- Use as per taste Salt
- Provide 1 big Potato chopped into wedges
Instructions to make Daliya couscous with curry leaf pesto crusted potatoes:
- Dry roast the daliya until it changes colour. In a pressure cooker add oil. Add the chopped garlic and saute for a minute. Add the chopped onions. Saute for 2 minutes. Add the red chilli powder see that it does not burn. Add the raisins and slivered almonds. Add in the daliya too. Mix well. Add salt and water. Mix well and close the cooker. Cook for 3 whistles. Let off the pressure and keep aside for cooling.
- Heat oil in a kadhai. Ensure the curry leaves are dry. Flash fry the curry leaves till crisp. Remove and reserve oil to be used in dressing. Add the curry leaves in a food processor. Add the ginger peppercorn garlic and salt. Grind coarsely. Spread the paste on the potato wedges. Heat some oil in a kadhai. Saute the potatoes till crisp on both sides.
- For assembling. Plate the couscous and top with the potato wedges
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