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Before you jump to Sweet brown beaten rice (Brown poha) recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.
A lot of us believe that comfort foods are bad for us and that we should keep away from them. At times, if your comfort food is made of candy or other junk foods, this holds true. Other times, however, comfort foods can be totally nutritious and it’s good for you to eat them. There are some foods that, when you eat them, may better your mood. When you are feeling a little down and are in need of an emotional pick-me-up, try some of these.
Cold water fish are excellent for eating if you wish to beat back depression. Wild salmon, herring, mackerel, trout, and tuna are all high in omega-3s and DHA. These are two things that really help the grey matter in your brain work a lot better. It’s true: eating a tuna fish sandwich can really help you fight depression.
So you see, you don’t need junk food or foods that are terrible for you just so to feel better! Try some of these tips instead.
We hope you got benefit from reading it, now let’s go back to sweet brown beaten rice (brown poha) recipe. You can have sweet brown beaten rice (brown poha) using 5 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to prepare Sweet brown beaten rice (Brown poha):
- You need of brown beaten rice (poha).
- Take of grated gud (jagery).
- Provide of sugar.
- Take of Oil for frying poha.
- Prepare of Broken kaju & kismish for garnishing.
Instructions to make Sweet brown beaten rice (Brown poha):
- First sufficient oil in a small kadai, fry poha in small small amount. So that all the grains should be fluff. Keep asidey fried poha..
- Take another bowl with water for making sweet syrup with gud and sugar. Put grated gud & sugar for dissolve in the water. Not too much liquid. Make thick consistency..
- Take a big bowl arrange poha pour syrup over the poha. Mix thoroughly.as every grains should coat with sweet syrup. Garnish with broken kaju & kismish..
This is why it's also called "brown glutinous rice", because It tastes chewy and earthy when cooked, and is great for mixing with other grains to make traditional Korean multigrain rice. Sweet rice: Almost translucent when it is cooked, this very sticky rice is traditionally used to make sushi and mochi. Jasmine: A soft-textured long grain aromatic rice that is available in both brown and white varieties. Bhutanese red rice: Grown in the Himalayas, this red colored rice has a nutty, earthy taste. Brown rice has antioxidants, higher fiber content and nutrients that boosts the immune system than white rice.
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