Insaan ke dil ka raasta usake pet se hokar gujarata hai. khaane ka naam sunate hee munh mein paanee aa jaata hai. khaana banaane ka shauk aksar mahilaon mein paaya jaata hai aur mahilaon ko Cooking  mein bahut aanand aata hai.yadi khaana cooking tips ke anusaar banaaya jae to khaana svaadaanusaar aur jaldee banega . ham aaj kee is bhaag-daud bharee jindagee mein kaee baar khaana banaane ke besik tips bhool jaate hain. lekin pareshaan na ho kyon ki is aartikal mein kuchh aise chooking tips diye gaye hain jo na sirph aapake khaana banaane kee speedad badhegee balki inase aapako testeei phood banaane mein helpap milegee. jee haan kuchh kuchh chhotee-chhotee cooking tips baaten aapakee saadhaaran khaane ko testeee bana sakatee hai aur aapakee kichan ko speeeshal to, aaiye jaanate hai, best Cooking tips-

• Tamaatar ka soop banaane ke lie use ubaalate samay hee ek haree mirch, ek lahasun kee kalee aur ek tukada adarak daal den, soop svaadisht banega.
• Grevee ke lie adarak-lahasun ka pest taiyaar karate samay hamesha lahasun kee maatra 60% aur adarak 40% hona chaahie, kyonki adarak ka svaad bahut strong hota hai.
• Agar aap raat mein chane, chhole ya raajama bhigona bhool gaee hain, to koee baat nahin. subah unhen ek se dedh ghante tak garam paanee mein bhigokar rakhen aur ubaalate samay usamen 2 khadee supaaree daal den.
• Khasakhas ko 10-15 minat paanee mein bhigone ke baad hee miksar mein peesen. isase vo achchhee tarah pis jaega.
• Sabziyaan , salaad aadi bahut chhote aakaar mein kaatane se unakee paushtikata kam ho jaatee hai.
• Achaar aur sabziyon mein ghar mein taiyaar laalamirch paudar daalane se svaad aur rang achchha aata hai.
• Haree sabziyon ko dhankakar pakaen taaki unamen maujood vitaamin bhaap ke saath ude nahin.
• Daal mein agar paanee zyaada ho jae to use phenke nahin, balki sabzee, soop aadi mein isaka istemaal kar len.
• Agar masaale mein naariyal pisa ho to use zyaada der tak na bhoonen.
• Karee ko shaam tak phresh rakhane ke lie usamen aadha neemboo nichod den.
• Aanch se utaarane ke baad bhee kadaahee/pain garam hone kee vajah se khaana pakata rahata hai, isalie khaane ko (khaasakar chaaval kee dish ko) zyaada pakane se bachaane ke lie use pooree tarah pakane se kuchh der pahale hee aanch se utaar len.
• Chikan , matan aur phish ko phrij mein rakhane se pahale achchhee tarah dho len. saath hee inhen alag-alag paikets mein rakhen.
• Agar aap phish ya sabzee ke lie raee ka pest bana rahee hain, to isakee kadavaahat door karane ke lie isamen thoda-sa bhigoya hua khasakhas, mirch aur namak milaen.
• Tamaatar ko aasaanee se chheelane ke lie use beech se kaat len aur kate hue bhaag ko neeche kee or rakhate hue maikrovev mein 2-3 minat ke lie rakhen.
• Non stick pain ko garam karane se pahale use non stik vejeetebal kuking spre se kot kar len. saath hee use 3 minut se zyaada der tak garam na karen.
• Apane kitchen mein tej dhaar vaale chaakoo rakhen jisase aap jaldee aur aasaanee se sabjiyaan kaat sakengee aur isase aapaka samay bhee bachega.
• Khaana banaane se pahale saaree jarooree saamagree taiyaar rakhen taaki aapako khaana banaane mein aasaanee ho.
• Agar aap kuchh ubalane ke lie rakh rahee hain to dhyaan rakhen ki preshar kukar ya pain ka dhakkan band ho, isase khaana jaldee ubalega aur aap gais mein bhee bachat kar sakengee.
• Agar aap meet pakaane vaalee hain to khaana banaane se kuchh ghante pahale merinet kar den to khaana bahut svaadisht banega.
• Agar aap baiking karane ja rahee hain to dhyaan rahe ki ovan kuchh der pahale hee garam hone rakh den, usake baad hee apanee dish usamen daalen.
• Agar aap sabjiyon ko ubaalakar istemaal karane vaalee hain to usake lie ubala hua paanee taiyaar rakhen. aapaka kaam aasaan ho jaega.
• Khaana banaane ke baad apana sink aur pletaphorm jaroor saaph karen.
• bhindee ko jyaaeda samay tak phresh rakhane ke liye us par thoda sa sarason ka tel laga den.
• Noodals ubaalate samay ubalate hue paanee mein thoda sa namak aur tel daalen aur nikaalane ke baad unhen thande paanee se dhoen. noodalsa aapas mein chipakegen nahin.
• Raayate mein heeng-jeera bhoonakar daalane kee bajaay agar heeng-jeere ka tadaka lagaayen to raayata jya da svaatadishte banata hai.
• Raajama ya udad kee daal banaane ke lie paanee mein ubaalate samay namak nahin daale , jaldee pakegee. namak daal galane ke baad daalen.
• Pooriyaan khasta banaane ke lie aata lagate samay usamen ek chammach soojee ya chaaval ka aata mila den. isase pooriya khasta banengee.
• Aate mein ek chhotee chammach cheenee daalakar aata lagaane se pooriyaan phoolee phoolee banatee hai.
• Paneer agar tyte  ho to use chutakee bhar namak mile hue gunagune paanee mein 10 minat ke lie rakh den. paneer narm ho jaayega.
• Chaaval pakaate samay paanee ke saath neemboo ka ras milaane se chaaval adhik khile-khile, saphed va testee banate hain.
• Ek kap naariyal paanee mein do bred aur ek chammach cheenee daalakar blend kar len. ise idalee ke ghol mein milaane se khameer achchha uthata hai.
• Dahee jamaane ke lie jaaman nahin hai, to gunagune doodh mein ek haree mirch daalakar rakhane se bhee dahee taiyaar ho jaata hai.
• Tandooree chapaatee ko narm banaane ke lie aata lagaate samay usame thoda dahee mila den aur gunagune paanee se aata lagaayen. tandooree chapaatee sopht aur krispee banengee.
• Daal ke chille banaate samay ghol mein do bade chammach chaaval ka aata mila den. chille khaste aur krispee banenge.
• Idalee dose ka miks khatta ho gaya ho to isamen naariyal ka doodh mila len. khattaapan nikal jaayega!
• Paneer banaane ke baad bache hue paanee se aata lagaane se tandooree chapaatee narm banatee hai.

To der kis baat kee aaj se hee in Cooking tips ko apanaakar testeeee khaana banaye.