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Before you jump to Pumpkin brown chapati recipe, you may want to read this short interesting healthy tips about Try Using Food to Elevate Your Mood.
For the most part, people have been conditioned to believe that "comfort" foods are not good for the body and should be avoided. At times, if your comfort food is a high sugar food or some other junk food, this holds true. Other times, however, comfort foods can be totally healthy and it's good for you to eat them. There are several foods that, when you consume them, could improve your mood. If you seem to feel a little bit down and need a happiness pick me up, try some of these.
Green tea is excellent for moods. You knew green tea had to be included in this article, right? Green tea is chock-full of an amino acid called L-theanine. Research has discovered that this amino acid promotes the production of brain waves. This helps sharpen your mental energy while simultaneously making the rest of your body more relaxed. You already knew that green tea helps you be a lot healthier. Now you know that it helps you to raise your moods also!
Now you know that junk food isn't necessarily what you need to eat when you are wanting to help your moods get better. Try these suggestions instead!
We hope you got insight from reading it, now let's go back to pumpkin brown chapati recipe. You can have pumpkin brown chapati using 5 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to cook Pumpkin brown chapati:
- Prepare 2 cups of atta brown flour and 1 cup all purpose wheat flour.
- Provide 1 cup of milk.
- Take 2 tbs of Sugar + a pinch of salt.
- Prepare 3 pcs of sliced pumkin.
- Get of Cooking fat (enough).
Steps to make Pumpkin brown chapati:
- In a bowl mash the boiled pumpkin until tender..
- Mix the mashed pumpkin with the milk, salt and sugar. As you continue adding ua flour bit by bit until u get a dough. Let it rest for about 10mins then make desired shapes, roll out one by one as you cook..
- When ready serve with either stew, coffee or tea..
- Enjoy..
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