Desi Cooking Tips

Har din ek nayi tip. Homepage par "Aaj ki tip" roz badalti hai, aur yahan saari tips ek jagah hain.

1. 1

   Pyaz ko halki aanch par sunehra karein. Tez aanch par wo bahar se jal jata hai aur andar se kacha rehta hai.

2. 2

   Masala tab tak bhoonein jab tak tail kinaron se alag na ho jaye. Yahi achhe salan ka raaz hai.

3. 3

   Garam masala hamesha aakhir mein daalein, warna us ki khushbu urr jati hai.

4. 4

   Daal ko pakane se pehle 30 minute bhigo dein. Jaldi galti hai aur gas bhi kam lagti hai.

5. 5

   Chane raat bhar bhigoyein. Subah pressure cooker mein 15 se 20 minute kafi hain.

6. 6

   Dahi salan mein daalne se pehle phaint lein aur aanch halki kar dein, taake dahi phatay nahi.

7. 7

   Tarka hamesha bilkul garam tail ya ghee mein lagayein, taake zeera foran chatak jaye.

8. 8

   Gosht ko pakane se 30 minute pehle fridge se nikaal lein. Barabar galta hai.

9. 9

   Chicken ko dahi aur namak mein 30 minute marinate karne se wo naram aur raseela banta hai.

10. 10

    Pakoron ke besan mein 1 chutki baking soda aur 1 tbsp garam tail daalein. Pakore kurkuray banenge.

11. 11

    Paratha belte waqt har tah par thora ghee aur sookha aata lagayein. Paratha khasta banega.

12. 12

    Bhindi dho kar poori tarah sukha kar kaatein. Geeli bhindi lees chhorti hai.

13. 13

    Bhindi pakate waqt namak aakhir mein daalein aur dhakkan na rakhein, lees kam hogi.

14. 14

    Palak ko zyada dair na pakayein. Rang bhi hara rahega aur faida bhi zyada.

15. 15

    Aloo ubalne ke liye thande pani se shuru karein. Andar bahar barabar pakte hain.

16. 16

    Biryani ke chawal 70 se 80 feesad hi ubaalein. Baqi dam mein pak jayenge.

17. 17

    Dam dene ke liye dhakkan ke neeche saaf kapra rakh dein. Bhaap ka pani chawal par nahi tapakta.

18. 18

    Saboot masale tawe par 1 minute bhoon kar pisein. Khushbu do guna ho jati hai.

19. 19

    Pise masale hawa band dabbe mein, chulhe se door rakhein. Garmi aur nami se un ka zaiqa jata hai.

20. 20

    Kheer mein cheeni hamesha chawal galne ke baad daalein, warna chawal sakht reh jate hain.

21. 21

    Chai mein pehle patti aur pani ubaalein, doodh baad mein daalein. Rang aur zaiqa dono behtar.

22. 22

    Kabab ke qeeme ko 30 minute fridge mein rakh dein. Kabab bante waqt toot te nahi.

23. 23

    Tali hui cheez ko tissue par nikalein, taake zyada tail nikal jaye.

24. 24

    Tail garam hai ya nahi? Besan ka ek qatra daalein. Foran upar aa jaye to tail tayyar hai.

25. 25

    Raita banane se pehle zeera tawe par bhoon kar pees lein. Saada raita bhi mazedar ban jata hai.

26. 26

    Hafte ka menu pehle bana lein aur usi hisaab se sabzi khareedein. Khana aur paisa dono bachenge.

27. 27

    Fridge mein purani cheezein aage aur nayi peeche rakhein, taake pehle purani istemal hon.

28. 28

    Bacha hua salan 2 din ke andar istemal kar lein, aur garam sirf utna karein jitna khana hai.

29. 29

    Bachay chawal ko fridge mein rakh kar agle din fried rice banayein. Thanday chawal behtar fry hote hain.

30. 30

    Pakke hue kele phenkein nahi. Banana shake ya kele ka halwa ban jata hai.

31. 31

    Basi double roti ko tawe par senk kar crumbs bana lein, kabab aur cutlets ki coating mein kaam aate hain.

32. 32

    Khana sehatmand banane ka aasaan tareeqa: tail ek chamach kam karein aur sabzi ek mutthi zyada.

33. 33

    Protein barhana ho to salan ya chawal mein ek ubla anda, daal ya chane shamil kar lein.

34. 34

    Salad mein namak khane se thora pehle daalein. Pehle daalne se sabzi pani chhor deti hai.

35. 35

    Lehsan ko chhilne se pehle 10 minute neem garam pani mein bhigo dein. Chhilka aasani se utarta hai.

36. 36

    Pyaz kaatne se pehle 10 minute fridge mein rakh dein, aankhon mein kam lagega.

37. 37

    Chhuri tez rakhein. Tez chhuri se kaatna aasaan bhi hai aur mehfooz bhi.

38. 38

    Kachay gosht aur sabzi ke liye alag chopping board rakhein.

39. 39

    Pakate hue namak thora thora daalein aur chakhte rahein. Zyada namak nikalna mushkil hai.

40. 40

    Sardiyon mein gajar, matar aur palak saste hote hain. Inhein 1 minute ubaal kar, thanda karke freeze kar lein aur garmiyon tak istemal karein.