Agar ap jaldi dahi jamana chahtay hain tu doodh ko halka garam kareyn us may ek chamach dahi dalyen or usay kisi bartan may rakh kar kisi garam jagah per rakhen. Dahi jaldi jum jaey ga. Ye tareeka thnaday mumalik or sardi kay mossam kay liye mufeed hay.
Haray dhaniye ya podeenay ki chatni banany kay baad agar us may thora sa lemo ka raas mila diya jaey or fridge may rakha jaey tu chatni kharab nahi hoti or rang bhi barkarar rehta hay.
Khati cheezoon ko katnay kay baan jesa kay lemoo, narangi, anannaas, timatar wagera fooran churi dhoo leyn takay churi ko zank na lagay or wo kharab na ho.
Agar apnay nakunoon(nails) ko ganday hony say bachany kay liye sabun ko nakunoon kay neechay waly hisay per rageryn or phir kaam karen. Nakun ganday nahi hoon gay.
Chocolate kay curls banany kay liye chori taraf say chocolate pakren or aloo cheelnay waly ki madad say curl banaeyn. En curls ko ap cake or desserts per dalnay kay liye estimaal karen.
Aksar airtight bartan ya jars ko agar khali rakha jaey tu kuch din baad un may say badboo anay lagti hay. Jars ko khali rakhnay say pehlay un may thora sa namak daal deyn tu badboo peyda nahi ho gi.
Agar chawal neechay say jal jaen tu us ki badboo poray chawaloon may a jati hay usay door karnay kay liye ek double roti ka tukra 5-10 minutes kay liye chawaloon pe rakh deyn, badboo khatam ho jaey gi. Chawaloon ko jaly howy chawaloon may mix na karen.
Agar ap ko kisi dish may ya garnish karnay kay liye makhan kaddu kash karna ho tu pehlay usay freezer may rakh deyn or phir kaddu kash karen asani say hu jaey ga.
Anaar kay daaney hath say nikalnay say boht gandagi hoti hay es kay liye asan tareeka yeh hay kay anaar ko adha ker leyn or phir kisi baray piyalay ko leyn or anaar ko us kay uper pakar ker lakri kay chamach ki madad say us per halkay halkay maren. Anaar key danay asani say nikal ayen gay.
Naranghi kay chilkoon ko dhoop may rakh ker sukhaen or phir grinder may bareek powder ki tarhan pees leyn. Ye powder face mask banaty waqt ya cake banaty waqt kam a sakta hay.
Sandwiches ko halkay geelay kapray may lapeytain phir aluminum foil uper say lapeyt ker usay fridge may rakh deyn. Sandwiches hameysha naram or tazah rahen gay.
Tazzah phaloon kay juices gizayat say bherpoor hoty hain. Un may jisam kay liye zaroori tamam enzymes hoty hain, hazmay may madad dety hain or hamary phephray, jigar, uterus or nizame hazam ko behter banaty hain.
Surkh shimla mirch paki howi or tayar shimla mirch hoti hay. Surkh shimla mirch may hari shimla mirch kay muqably may 11 times ziyada vitamin A or half times ziyada vitamin C hoty hain. Ye mukhtalif cancer or ankhoon ki bemariyoon say bachati hay.
Tarbooz garmi may estimaal hony wala behtreen phal hay. Metha, raseela or gulabi tarbooz cancer say lernay may madad deta hay or vitamins say bherpoor hota hay. Or es may zero fats hoty hain.
Gaajar ka tazah juice rozanah peenay say jisam ko tawanai or taaqat milti hay or jisam ki garmi khatam ho jati hay. Her kisam kay dabaoo or preshani say rahat milti hay or ye bemari kay baad jisam may nai quwat bhi peda karta hay.
Papeetay ko phal kay toor per khanay may or dawa kay toor per estimaal kia ja sakta hay. Ye qudrati toor per hazmay may madad deta hay. Papeetay ko jaly howy, katy howy per lagaya jata hay. Kharish wali jagah per elaaj kay liye bhi estimaal kiya jata hay.
Khobani kay boht say faiday hain, es may fiber, vitamin A,C or iron hota hay. Dried form ya sokhi hoi halat may khobani ko khanay say sub say ziyada gizayat hasil hoti hay.
Sabziyan hamesha bary tukroon may katain ta kay es ki gizayat barkarar rahy. Sabziyan bareek katnay say hawa lagnay per pani key sath sath un ki tamam gizayat bhi khatam ho jati hay.
Shehad agar jamnay lagay tu us ki bottle ko garam pani say bharay bartan may daal deyn or adhay ghantay tak rehnay deyn phir bahar nikal ker achi tarhan chamach chalain.
Hari chutni ziyada mikdaar may bana ker freezer may baraf jamany wali tray may daal ker jamaya ja sakta hay or zaroorat pernay per jitni zaroorat ho nikal ker estimaal ker leyn. Agar banany kay fooran baad chutni ko freeze ker diya jaey tu us ka rang or zaiqa barkarar rehta hay.
Patay ko packet per diye gaey time say ek minute kam pakaen or phir esay pan may daal ker sauce kay sath mazeed pakaen. Es tarahan karnay say pastay ka zaiqa barhta hay.
Adrak, lehsun or mirchoon key paste ko ziyada dino tak tazah rakhnay kay liye un may peestay waqt namak kay sath ek khanay ka chamcha garam tail daal deyn. Es tarhan paste ziyada din tak tazah bhi rahy ga or jald kharab bhi nahi ho ga.
Kabhi kabhi chocolate melt kartey waqt wo sakht ho jati hay usay theek karnay kay liye us may halkay halkay tail shamil karen or chamach chalain, chocolate bilkul thek ho jaey gi.
Desert may aksar phal us ki teh may beyth jaty han. Agar phaloon ko chahey wo fresh ho ya dry halka sa maida laga liya jaey tu wo teh may bethtay nahi.