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When you go on a diet one of the primary things that you will learn is that it is important to record what you eat during the day. Keeping a food journal makes it possible to recognize the foods you are eating as well as the foods you arent eating. One example is that, after monitoring your meals for a few days you might realize that you are consuming far too many sugars and unhealthy fats without nearly enough organic nutrients. Having it all written down can help you identify the elements 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.
Write down the time youre feeding on items. This enables you to see what times of day you feel the hungriest, when you are likely to reach for a snack and the right way to work around those times. After a day or two you could notice that, even though you eat lunch at the same time every day, you still feel hungry an hour or so later. You should also be able to see whether or not you are eating since youre bored. This is significant because those are situations that you can choose other things to fill your time with than food.
Record your spirits while you eat. This helps you figure out when you use foods to help soothe emotional issues. This may also show you whether or not you gravitate in the direction of certain foods based on your mood. Many individuals will reach for junk foods if we are upset, angry or depressed and will be more likely to choose healthier options when we are happy or content. Not only will this enable you to notice when you reach for specific 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.
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The ingredients needed to cook Chettinad Mutton Sukka:
- Prepare of For Marinate.
- Provide 450 gms of Mutton.
- Use 1/4 tsp of Turmeric.
- Take 1 tsp of Ginger Galic Paste.
- Get 1 tsp of Red Chilli Powder.
- Take to taste of Salt.
- Take of Pressure Cooking.
- Prepare 1 of Small Onion Finely Chopped.
- Get 5 Pods of Garlic Finely Chopped.
- Use 3 tbsp of Coriander Powder.
- Take 1 tsp of Red Chilli Powder.
- Provide to taste of Salt.
- Take 1 Cup of Hot Water.
- Take of Ground Paste.
- Get 3 tbsp of Grated Coconut.
- Provide 1 tsp of Fennel Seeds.
- Provide 1 tsp of Poppy Seeds.
- Provide of For Cooking.
- Use 4 of Cloves.
- Get 1 inch of Cinnamon stick.
- Prepare 1 of Bay Leaf.
- Use 1 tsp of Fennel Seed.
- Provide 2 Sprigs of Curry Leaves.
- You need 2 of Medium Onion Chopped.
- Prepare 1 of Finely Chopped Tomato.
- You need 1 tbsp of Ginger Garlic Paste.
- Use 2 tsp of Shan Mutton Masala.
- Take of Fresh Corridor.
- Provide 1 Sprig of Curry Leaves.
- Get 1 tsp of Lemon Juice.
- Provide 3 tbsp of Oil.
Steps to make Chettinad Mutton Sukka:
- Cut and wash the mutton into small pieces and mix with the marinate ingredients for at least 30 min.
- In a pressure cooker, heat 1-2 tbsp of oil. Add small finely chopped onion, garlic, coriander powder, chilli powder and salt and cook it for another 2 minutes..
- Add the marinated mutton and cook for 5 minutes. Now add 1 cup hot water and cook the mutton by closing the pressure cooker lid. Cook about 10 minutes after a couple of whistles (after it comes to full pressure). Remove from flame and let it cool naturally..
- In the meantime grind the ingredients as mentioned in the paste section to a fine paste..
- Heat 2 tbsp of oil in a pan, saute with clove, Cinnamon, bay leaf, Fennel seeds and some curry leaves for a minute. Add ginger garlic paste, chopped onion, chopped tomatoes till it turns translucent..
- Add the paste and cook for another 3-4 minutes. Open the cooker and add the stock/gravy to the pan. Keep the mutton pieces aside..
- Add mutton masala, red chilli powder and adjust salt if required. Keep stirring the liquid on high heat till the water evaporates and the gravy becomes thick. Keep stirring to avoid burning..
- Once the gravy is thick, add the mutton pieces and mix well till the mutton pieces are well coated with the masala. Keep stirring till the masala gets thicker and changes colour to light blackish/dark brown colour..
- Remove from heat and lemon juice, fresh corridor and curry leaves to garnish..
- Serve with coconut rice or Malabar paratha..
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