The food is to be given a new test and make it beautiful to see. So just a 'Tadka' will convert everything. Whether it is a normal dal or a raita, it changes the flavour by Tadka. So let's learn the special tips associated with the kitchen that will help you.
If you put only a cumin Tadka in dal, then add finely chopped coriander leaves and a little ghee to the dal. Both the test and the colour of dal are increased. You will often make the same raita, but to make it more palatable, apply whole cumin and hing Tadka. Putting mint powder in raita also increases its test. If they want to make dal more palatable, add cumin seeds, rye, onion and curry leaves, the test will be doubled.
Also fry masoor or tur dal on a light flame for three to four minutes. Then place it in an airtight compartment after cooling. Whenever you have to make dal, keep it in water for a while. Then cook normally, making the dal good. If you want to make a chicula soft of besan, add a little fresh curd to it. If they are making sago tikki, mix a piece of bread in it. It does not have a tikki burst. Keep the rice for one hour before making kheer. Then take a drought by spreading it for ten-fifteen minutes. Crush this rice with a cylinder. Make this rice kheer, it will be testy. At the same time, these measures will make your food tasty.
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