Kitchen ke Desi Totkay

Thora pani ya tamatar ka puree daal kar shorba barha dein. 1 se 2 tbsp phaint hua dahi bhi namak ko kam mehsoos karwata hai. Kachay aloo ke tukde daal kar pakane se aloo thora namkeen shorba jazb kar leta hai, lekin asal hal shorba barhana hai.

Phaint hua dahi, thori malai ya 1 tsp cheeni daal dein. Dahi daalte waqt aanch halki rakhein taake phatay nahi. Saath mein raita ya saada dahi rakh dein.

Dhakkan hata kar tez aanch par 5 minute pakayein taake pani urr jaye. Ya 1 tsp besan thore pani mein ghol kar daal dein aur 2 minute pakayein.

Foran chulha band karein aur upar wala hissa bina khurche doosre bartan mein nikaal lein. Jala hua hissa neeche hi rehne dein, warna jali boo poore khane mein aa jayegi.

Dhakkan hata kar bilkul halki aanch par 5 minute rakhein taake bhaap nikal jaye. Phir chawal ko plate mein phaila kar thanda karein. Agli dafa chawal ke liye pani kam rakhein.

Jarein kaat kar dhania ko pani ke glass mein phoolon ki tarah rakh dein aur fridge mein rakhein. Ya dho kar poori tarah sukha lein aur tissue mein lapet kar dabbe mein rakhein. Hafte bhar taza rehta hai.

Mirchon ki dandiyan tod kar sookhe dabbe mein tissue bichha kar fridge mein rakhein. Dandi wali jagah se mirch sabse pehle galti hai.

Paste mein 1 tsp namak aur 1 tbsp tail mila kar sookhe sheeshe ke jar mein fridge mein rakhein. Zyada ho to ice tray mein jama kar cubes bana lein.

Nahi. Pyaz ki gas se aloo jaldi phoot parte hain aur pyaz bhi jaldi galta hai. Dono ko alag alag, thandi aur andheri jagah rakhein.

Kelon ko guchhe se alag na karein aur dandi ko plastic ya foil se lapet dein. Pakkay kele fridge mein rakhne se chhilka kaala hota hai lekin andar se theek rehte hain.

Chawal ko 3 se 4 dafa dho kar 30 minute bhigoyein. Pakate waqt pani mein chand qatre nimbu ya 1 tsp tail daal dein aur dam ke waqt chamach na chalayein.

Aata neem garam pani se goondh kar 20 minute dhak kar rakhein. Pakne ke baad roti ko kapre mein lapet kar hot pot mein rakhein. Aate mein thora doodh bhi daal sakte hain.

Roti par halka sa pani chhirak kar garam tawe par dono taraf 10 se 15 second senkein. Ya geele kapre mein lapet kar 20 second microwave karein.

Aate par thora sa tail laga kar hawa band dabbe mein fridge mein rakhein. 1 se 2 din theek rehta hai. Istemal se pehle 15 minute bahar nikaal dein.

Daal chawal ke dabbe mein 4 se 5 sookhe tez patte ya chand saboot laal mirchein daal dein, aur dabba hawa band rakhein.

Degchi ke upar lakri ka chamach aar paar rakh dein. Is se jhaag toot jata hai aur doodh girne ke chance kam ho jate hain. Phir bhi aanch darmiyani rakhein.

Doodh neem garam rakhein, itna ke ungli 10 second araam se dubo sakein. Jaag milayein aur bartan ko kambal mein lapet kar ya band oven mein bulb jala kar rakhein.

Anday ko pani ke bartan mein daalein. Neeche lait jaye to taza hai. Khara ho jaye to thora purana hai, jaldi istemal karein. Upar tairne lage to phenk dein.

Anday fridge se nikaal kar 10 minute bahar rakhein. Pani mein 1 tsp namak ya sirka daal dein. Agar anda chatak bhi jaye to safedi bahar kam niklegi.

Dahi ko malmal ke kapre mein 15 minute latka kar pani nikaal dein, phir thore doodh ke saath phaint lein. Raita ya kadhi mein ye khatta dahi bohat achha lagta hai.

Karahi mein garam pani, 1 tbsp baking soda aur aadha nimbu ka ras daal kar 15 minute rakhein. Phir scrubber se ragrein, chiknai aasani se utar jayegi.

Ek chhoti katori mein baking soda bhar kar fridge ke kone mein rakh dein aur har mahine badal dein. Khula salan hamesha dhak kar rakhein.

Haathon par nimbu ka ras mal kar dho lein, ya bahte pani mein haath steel ke chamach par ragrein.

Tawe par namak aur thora tail daal kar aadhe kate aloo ya kapre se ragrein, phir dho kar foran sukhayein aur halka tail laga dein.

Board par namak chhirak kar aadhe nimbu se ragrein, 5 minute chhor dein aur phir dho kar dhoop mein sukhayein.

Pakate waqt bartan dhak kar rakhein, daal aur chane pehle se bhigo dein aur pressure cooker istemal karein. Shola bartan ke bahar na nikle.

Tail thanda karke malmal ya chhalni se chhaan lein aur 1 se 2 dafa salan mein istemal kar lein. Kala ho jaye ya boo aaye to dobara istemal na karein.

Dhaniye ki dandiyan chutney ya salan mein pees dein. Gobhi ke patte aur dandi ki sabzi ban jati hai. Matar ke chhilkon ka andar wala naram hissa bhi pak jata hai.

Sasti season mein tamatar ki puree bana kar ice tray mein jama lein. Salan mein khatas ke liye dahi ya thori amchoor bhi kaam deti hai.

Jitna khana hai utna nikaal kar baqi foran thanda karke dhak kar fridge mein rakh dein. Garam khana dair tak bahar parha rahe to jaldi kharab hota hai. Agle din isay naye tareeqe se banayein.

1 kg gosht mein 1 tbsp kachay papite ka paste mila kar 1 ghanta rakhein, phir pakayein. Raat bhar na chhorein, warna gosht zyada naram ho kar resha resha ho jata hai. Pressure cooker bhi waqt aur gas dono bachata hai.

Gosht achhi tarah dho kar pani nithar lein. Phir dahi, adrak lehsan aur thore sirke ya nimbu mein 30 minute marinate karein. Pakate waqt tez patta aur bari ilaichi bhi boo kam karti hai.

Qeeme ka pani achhi tarah nichor lein, 1 se 2 tbsp bhuna besan ya double roti ke crumbs milayein aur qeema 30 minute fridge mein rakhein. Phir geele haathon se kabab banayein.

Chicken ko dair tak tez aanch par na pakayein, ye jaldi pak jata hai. Pakane se pehle 30 minute dahi aur namak mein rakhne se raseela rehta hai.

Pakane se ek raat pehle gosht freezer se nikaal kar fridge mein rakh dein. Ghanton kamre mein ya garam pani mein na pighlayein, is se jaraseem barhte hain. Pighla hua gosht dobara freeze na karein.

Pani ke glass mein aadha chamach lal mirch daalein. Asli mirch dheere dheere neeche baith jati hai. Agar pani foran tez laal ho jaye ya neeche ret jaisa kirkira mawad jame to milawat ho sakti hai.

Jala hua tarka daal mein na daalein, poori daal kadwi ho jayegi. Tail phenk kar naya tarka lagayein. Lehsan ko aakhir mein daalein, wo sab se jaldi jalta hai.

Shuru mein jo jhaag aaye wo chamach se nikaal dein aur chand qatre tail daal dein. Degchi poori na bharein aur dhakkan thora khula rakhein.

Kapre par haldi ka daagh lage to foran thande pani aur sabun se dhoyein, garam pani se daagh pakka hota hai. Dhone ke baad kapra dhoop mein sukhayein, haldi ka rang dhoop mein halka par jata hai.

Inhein chhote, hawa band sheeshe ke dabbon mein chulhe se door rakhein. Garam masala thori miqdaar mein pees kar mahine bhar mein istemal kar lein.

Tail achhi tarah garam hone par hi pakore daalein. Thande tail mein pakore tail choos lete hain. Besan ka ghol gaarha rakhein aur ek waqt mein kam pakore daalein, taake tail thanda na ho.

Anday ko 1 tbsp doodh ya pani ke saath achhi tarah phaintein. Halki aanch par pakayein aur upar dhakkan rakh dein, omelette phool kar naram banega.

Aata thora naram goondhein aur 20 minute rakhein. Paratha darmiyani aanch par senkein. Tez aanch par wo bahar se jal kar andar se sakht reh jata hai.

Maide mein itna ghee ya tail milayein ke mutthi mein dabane par aata shakal pakar le. Aata sakht goondhein aur samosay halki aanch par dheere dheere talein.

Patti ko bar bar aur bohat dair tak na ubaalein. Pani mein patti 2 se 3 minute ubaal kar doodh daalein aur ek do ubaal mein utaar lein.