Recipe of Quick Achar (eastern pickle) Chicken curry served with rice and a mint and cucumber raita.

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When you begin your diet one of many things you will learn right away is that maintaining a food journal is very helpful. Keeping a food journal makes it possible to recognize the foods you are eating as well as the foods you are not eating. For example, once you keep a food log for a few days you might notice that while you eat lots of fruit, you almost never eat any vegetables. Having it all written down will help uou 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.

Be as distinct as possible get when you note down the things you eat. It isnt sufficient to list salad in your food log. Write down every one of the ingredients in the salad and also the type of dressing you used. You ought to include the quantity of the food you take in. "Cereal" wont be enough however "one cup Fiber One cereal" is acceptable. Dont forget that the more of some thing you consume, the more calories you are going to ingest so you need to list out the measurements of what you eat so that you will know exactly how many calories you take in and will need to burn.

Record your feelings while you eat. This will show you whether you use meals to solve emotional issues. This may also show you whether or not you gravitate toward particular foods based on your mood. Many people will reach for junk foods whenever we are upset, angry or depressed and will be more likely to choose healthier options when we are happy or content. When you look closely at how you eat in the course of your different moods and emotional states, you will be able to keep similar but healthier alternatives 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 benefit from reading it, now lets go back to achar (eastern pickle) chicken curry served with rice and a mint and cucumber raita. recipe. To cook achar (eastern pickle) chicken curry served with rice and a mint and cucumber raita. you only need 23 ingredients and 16 steps. Here is how you do that.

The ingredients needed to cook Achar (eastern pickle) Chicken curry served with rice and a mint and cucumber raita.:

1. You need of Achar Curry.
2. Prepare 1/2 tbsp of onion seeds.
3. Take 1/2 tbsp of cumin seeds.
4. Take 1/2 tbsp of fennell seeds.
5. Use 1 of onion.
6. Provide 2 of tomatoes.
7. Use 1/2 of bell pepper.
8. Prepare 3 of peices of achar.
9. Provide 2 tbsp of achar oil and masalas.
10. Prepare 1 kg of boneless chicken.
11. You need 3 clove of garlic.
12. Get 7 tbsp of vegetable oil.
13. Take 3 tbsp of lukewarm water.
14. Get 1 tsp of heaped red chilli powder.
15. Take 1/2 tsp of turmuric pwder.
16. You need of Mint and Cucumber Raita.
17. You need 300 ml of greek yougart.
18. Use 1 bunch of mint leaves.
19. Prepare 1 of cucumber.
20. Prepare 1/2 tbsp of cumin seeds.
21. You need of Boiled Rice.
22. Get 500 grams of rice.
23. Provide 1 of corriander for decor.

Steps to make Achar (eastern pickle) Chicken curry served with rice and a mint and cucumber raita.:

1. For the curry, start by finely slicing the onion and leave to one side..
2. Then chop the garlic as well as the bell peppers, however, after chopping do NOT keep in the same plate as the garlic..
3. Chop the tomatoes into small chunks..
4. In a pot, add the oil and onion, sweating them down..
5. Once the onions are ready add the garlic but be sure not to burn the garlic..
6. Add the achar, masalas, seeds, turaric and red chilli powder. Add salt to taste..
7. Add about 3 tablespoons of water so you do not burn the masalas..
8. After about 2 minutes, add the chicken and stir fry for about 5-8 minutes..
9. Add all the vegetables and cool on a high speed, while stiring, for 3-4 minutes..
10. Turn the heat on low-mid heat, cover and leave the pit for 30 minutes or until the chicken is cooked. Be sure to stir every 10 minutes..
11. To make the rice, add water to a pan and add the rice..
12. Boil until the water has evaporated and the rice is tender. Make sure the heat is on low and cover your pot..
13. For the Raita, grate a cucumber and wrap ina tea towl. Squeeze so excess moisture has soaked away..
14. Finley chop the mint and put in a bowl with the cucumber. Add the yougart and cumin seeds. Add salt and pepper to taste..
15. Plate everything together. Cheak out my picture for ideas on how to plate..
16. Enjoy :).

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