– You must have eaten capsicum vegetable several times, but if you want a unique taste in it, then add capsicum to the vegetable after half of the potatoes are cooked and use the pinch of magic at the end. This is a pinch of magic, a little red chili powder. Whenever the vegetable is made, add red chili powder to it only after the vegetable is completely ready and cover the gas and cover it as soon as you add it to the vegetable.
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-If you want your loaves to be very soft, then knead the dough with warm water or lukewarm milk. Add a little bit of salt together. Always allow at least 15 to 20 minutes for the dough to set. – If you are making Punjabi chickpeas, then remember one thing when soaking Kabuli gram in water at night, put two tablespoons of gram lentils with it. And boil it together in the morning. Punjabi Chole gravy will be good. Also, by mixing pomegranate powder in Punjabi chickpeas, the color of the chickpeas will look exactly like the market.
Whenever you make Rajma, make it in desi ghee. This greatly enhances the taste of kidney beans.
While preparing gram flour curry, add grated ginger, green chili and coriander to it while preparing the batter. Also, add a little fenugreek seeds while tempering the gram flour curry. People will remember the taste of this Kadhi for a long time.
-The most difficult task while making carrot pudding is to dry the carrots in the end. If you finally add half a cup of coconut powder to the carrot pudding, then the carrot pudding will be made quickly and you will not have to work hard to dry it. At the same time, cut one to two carrots into small pieces of carrot halwa. Do not grate all the carrots, this will greatly enhance the taste of your halwa.
Everybody makes Suji Halwa, but very few people know what is the right way to make this Halwa. While making semolina pudding, first roast semolina in desi ghee on low heat. After that make syrup. To make syrup, take 3 times the amount of water that is semolina and sugar equivalent to semolina. When sugar and water dissolve well, then slowly start adding semolina to it. If you want to make your halwa special, roast it in as much desi ghee as you have taken. However, doing this will increase the calories in the halwa, so make it only on special occasions.
-Aloo gravy vegetable, or Punjabi kadhi, the taste of all these is greatly increased by adding a spoon of desi ghee. If you do not have green coriander which is often in summer then you can use Kasuri methi. Add tempering to the desi ghee with asafoetida, cumin and whole red chillies.
If you are making gravy vegetable and you feel that your gravy is thin then add boiled potatoes to it. Vegetable gravy will be right.
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After the milk comes to a boil, let it cook on low heat for a while. With this, there is no fear of instant bursting of milk. But in the summer season this recipe can sometimes cheat. If you cannot put milk in the refrigerator for any reason, then add a green cardamom to it by boiling it. Milk will not break quickly.
-If you are troubled by the acidity caused by drinking tea, then drink tea with fennel. If you want to make tea special, then prepare mint leaves by adding it in summer, the taste will increase a lot.(Disclaimer: The information and information given in this article is based on general information. Hindi news18 does not confirm these. Contact the concerned expert before implementing them.)