Tips Tricks by A I

 soaking time for lentils Moong Lal Masoor Mash Atleast 30 minutes  Kali Masoor  2-3 hours  white Channa Kaala channa  Overnight  white beans- Lobia Kidney Beans -Red lobia 1-2 hours 1 Soak outside  2.don’t refrigerate at room temperature  cooking time: Chana takes more time Black daal /chana daal for 2-3 hours Other daals 30 minutes  Lobia atleast 2 hours on low flame

How to avoid split yogurt in Salan to avoid split yogurt in salan you must take care of below points 1. the yogurt should be on room temperature  2. beat the yogurt with 2,4 tb of salan in a bowl when then temperature of both comes at same degree you can add it to the pan. 3 you can also do this tip that remove the pan from stove and bring it to normal temperature then add yogurt to avoid split yogurt in curry.

 How to remove burnt smell from Rice 1. A standard remedy is to take bread, and split it in half. Place it on the hot rice and within ten minutes you will see that it has absorbed the bad scent and flavor; it has removed it from your rice. You can also use bread to calm the burning sensation of many foods caused by hot peppers. If you have used the hot pepper in your soup, cut it in half and place it in the soup and you will see how it cuts down the burn. 2. Onions are also a good remedy for taking away bad odor. You just cut them in half and put them on the rice. Cover the pot for a few minutes until the rice no longer smells of burn. Onion peels will also remove bad scent from your rice. Scatter it over the top of your rice, cover, and wait until the bad smell is gone. 3. Potatoes can also be useful for this task. Cut them in small rounds and place them over the rice. You will see how little by little they absorb the scent and remove it from your rice. 4. Another remedy is ...

Ulta Tawa Hack: To reduce spice it is a very popular trick commonly used among household.    The original hack is to make Tawa/frying pan really hot on full flame for 5 to 10 minutes. When Tawa is too hot put it on your salan/curry pot on upside down manner for 10 to 15 minutes. ( Frying pan/Taway cooking side should be placed on pot facing curry/gravy).  Pro Tip: the salan pot is advised to put on low flame while doing this trick.

  Shami Kababs Tips:  Shami   Kabab is a traditional dish in Indo-Pak subcontinent. It is mostly liked by people who are meat lovers. Often there is a problem in Kabab's mixture it can be soft or hard. Sometimes you want to add raisha so h ere are few tips that you can use according to your ease: If the mixture of kebabs get hard : add 1-2 egg or 3-4tb yogurt as per quantity, it will help to maintain its moisture and softness use a bit water to shape kebabs To make raisha in kebabs  : Add one potato and onion during cooking of mixture and blend it in a chopper it will add raishedar texture. If mixture is soft : add rice flour/ corn flour 2-3tb and put it in freezer for 30 mins add bread crumbs or bread slices  boil more chana daal with salt pepper and mix it in the soft mixture  For Frying: shallow fry in less oil, you can use egg or breadcrumbs for crispiness These tips can also be used for other kabab's mixture like Seekh Kabab, Gola Kabab, Behari Kabab...

  Frying Hacks: Here we are sharing some tips for frying either shallow fry or deep fry: 1. Sprinkle a pinch of salt in pan before shallow frying, it will prevent oil from splattering and kabab/nuggets/egg will not stick to the base of pan 2. Start frying in warm oil instead of hot oil 3. Keep medium flame while frying, it will keep crispiness of the item you are frying 4. Do not over fill the pan or wok 5. Use a wooden or nonstick spoon or chopstick to test if the oil is hot or not. 6. Always   dip your food properly in the batter and roll it in bread crumbs, egg or cornflakes. If the food is coated fully then drop it in the oil and fry till it becomes golden brown and crispy. 7. Frying in high temperature helps in minimum absorption of oil. 8. Strain oil properly after frying. 9. Don't over fry & keep frying on medium to high flame. 10. After frying place it on the absorbent paper.