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Before you jump to Khichu/Khicha/Khicha: A Very Popular Traditional Gujarati Snacks recipe, you may want to read this short interesting healthy tips about Tracking Your Food: The way to Do It.
When you begin a diet just about the most often heard pieces of advice is to keep a food journal in which you write down every thing you eat during the day. Keeping your meal log not only helps you see clearly what you are consuming, it helps you see what you are not eating. For example, after retaining a food journal for a few days, you might see that you are not eating very many vegetables but that you are consuming lots of sugar and bad carbohydrates. When you write every little thing down you are able to see which parts of your diet must change as well as have a lot easier time figuring out what kind and how long of a workout you need to do to shrink your waist line and burn the most calories.
Record the time of morning that you consume items. This will allow you to find out precisely what times of day you feel the most hungry, when you usually reach for snacks and then you can learn how to deal with those times. Youll see, for example, that even though you eat lunch at the identical time every day, you also--without fail--start to snack as little as an hour later, every day. You may possibly also be able to determine when you are eating simply to have something to do. This is essential because all those are situations that you can choose other things to fill your time with than food.
Record your spirits while you eat. This could show you whether or not you use meals to solve emotional issues. It also assists you to see clearly which foods you tend to choose when you find yourself in certain moods. Many individuals will reach for junk foods if we are disappointed, angry or depressed and will be more likely to choose healthier options when we are happy or content. Not only will this let you notice when you reach for particular foods based on your mood, it will help you find ways to keep healthier (but similar) alternatives on hand for those same moods and help you figure out whether or not someone professional can help you deal with the issues that are sending you towards certain foods in the first place.
We hope you got insight from reading it, now lets go back to khichu/khicha/khicha: a very popular traditional gujarati snacks recipe. To cook khichu/khicha/khicha: a very popular traditional gujarati snacks you only need 12 ingredients and 3 steps. Here is how you do that.
The ingredients needed to make Khichu/Khicha/Khicha: A Very Popular Traditional Gujarati Snacks:
- You need 1/2 litre of Water.
- Take 3-4 of Green Chillies (Finely Chopped).
- Get 8-10 of Curry Leaves.
- Use 1/2 tsp of Cooking Soda.
- You need To Taste of Salt.
- Provide 1/4 tsp of Hing/Asafoetida.
- Prepare 1/2 tsp of Bhuna Masala Powder (Homemade): Jeera, Dhania & Whole Dry Red Chillies dry roasted & finely ground).
- Prepare 2tbsp of : Cooking Oil- Any (Ive used Sesame Seeds Oil).
- Get 1/2 Cup of Rice Flour.
- Provide 1 tsp of Achar/Pickles Masala (optional).
- Get As Required of : Freshly Chopped Coriander Leaves (For Garnishing- Optional).
- Take 1/2 inch of Ginger (Optional): But use it surely for it takes its yummy taste to the next level .
Instructions to make Khichu/Khicha/Khicha: A Very Popular Traditional Gujarati Snacks:
- In a vessel: Add in the measured water, chopped chillies, hing, a little oil, bhuna masala powder, ginger, curry leaves, salt & soda- Give it all once a nice mix & close the lid & allow it to boil for 2-3 mins time- to everything get infused & well blended.
- Add in the Rice flour now, after the stipulated time given & stir continuously to get an absolutely lump free, smooth paste kinda consistency- Check the salt content & adjust the same, if needed.
- Add in some more oil, close the lid again & allow it to cook for another 3-4 mins time...Put off the flame transfer it to a serving plate/bowl- drizzle a few drops of oil, achar masala & coriander leaves & serve it absolutely hot Our Khichu is ready now to be grabbed, in no time .
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