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News India Live, Digital Desk: It happens with all of us that to make paneer or dal makhani at home, we use the same spices, same vegetables and the same recipe which was seen in the video. But still, after eating he “talk” It is not available in the food served in restaurants or dhabas. The only question that comes to mind is what do they put there?
Believe me, he does not cast any magic pot. The only difference is in the cooking techniques. Today we are telling you those small secrets, which if you adopt in your daily cooking, then the whole neighborhood will praise the food prepared by you.
1. Do not ‘burn’ the spices, ‘awaken’ them (The Art of Roasting)
At home we are often in a hurry. Add onion and tomato, rotate twice and add vegetables. This is the biggest reason for not getting the restaurant taste.
- Secret: Fry the spices and onion-tomatoes until they start leaving oil. This is called ‘Rogan’ separation. When the masala leaves the oil, its true flavor comes out. Don’t be in a hurry, it’s called “slow magic”.
2. ‘Double Tadka’ is the real game changer
Why does dhaba dal fry taste so tasty? Because they apply tadka not once but twice.
- How to do: The first time you make dal or vegetable, apply plain tadka. When you are about to serve the food, add another dash of desi ghee, asafoetida, cumin and a little Kashmiri red chilli on top. The fragrance that will waft will increase half the hunger.
3. Trick to make gravy ‘creamy’ and ‘rich’
Homemade gravies are often thin, while hotel gravies are thick and creamy. Chefs use cashew paste or cream for this.
- Home Remedies: If there are no cashews or cream, don’t worry. You can grind roasted gram flour, fresh cream or some magaj (melon seeds) and add it to the gravy. With this the texture of the vegetable will become absolutely silky.
4. Dhaba Smokey Flavor (Dhungar Method)
How does that “Tandoor” smell come in Paneer Tikka Masala or Dal without tandoor? for this ‘Dhungar’ Follow the method.
- Trick: After the vegetables are cooked, keep burning coal in a small bowl. Add one spoon ghee and a pinch of cardamom powder on it. As soon as smoke rises, close the lid of the pan for 2 minutes. When the lid is opened, the tandoori aroma will spread throughout the house.
5. A little magic of sugar
Don’t be surprised! It is very important to create a balance between sweet, sour and spicy curry. Not only Gujarati or Rajasthani, even big chefs add a pinch of spicy vegetable. Sugar Let’s put. It is not meant for sweetness, rather it balances the sourness of the tomatoes and the sharpness of the spices and enhances the color of the gravy.
6. Right time for Kasoori Methi and Garam Masala
We often add all the spices in the beginning itself. But aromatic spices, such as garam masala And Fenugreek seedsAlways add vegetables after they are cooked, just before turning off the gas. Rub Kasuri Methi on the palm and add it. Due to this, the aroma of the vegetable increases manifold.
Next time you go to the kitchen, try these tips. People won’t believe whether you have prepared this food at home or ordered it from the hotel!