Transform Homemade Meals: Simple Kitchen Hacks for Restaurant-Quality Taste

• Master spice usage: Roast whole spices, add powdered spices on low flame for enhanced flavor and aroma.
• Choose the right oil: Mustard oil for vegetables, ghee for dal/khichdi; heat oil correctly to avoid raw or burnt taste.
• Perfect your tempering (Fodani): Use cumin, mustard, garlic, asafoetida, and dry chilies in hot oil/ghee for a flavor boost.
• Time salt addition wisely: Add salt to vegetables early for faster cooking, to dal mid-way; adjust quantity carefully.
• Cook on low flame: Ensures even cooking, better blending of flavors, and prevents burning, leading to more delicious food.

Why It Matters: Elevate everyday home cooking to restaurant-level deliciousness with smart spice, oil, tempering, and cooking techniques.