Turmeric Powder Natural-SHN15036

1. Standard Pakistani Salan (Chicken, Meat, or Veg)

Ye har kism ke gravy wale salan ke liye base hai.

• Miqdar: Agar aap 1 kilo gosht ya sabzi bana rahe hain, to sirf Aadha Chammach (1/2 tsp) haldi dalen.

• Kab Dalna Hai: Jab aap pyaz aur adrak-lehsan bhun chuke hon, tab masalon ke saath haldi dalen. Isse rang nikal kar aata hai aur kacha-pan khatam ho jata hai.

2. Daal (Lentils)

Daal mein haldi thodi zyada dalti hai taake uska rang khul kar dikhe.

• Miqdar: 1 Cup khuli daal ke liye Aadha se Ponay Chammach (1/2 to 3/4 tsp) haldi.

• Kab Dalna Hai: Jab daal ubalne ke liye rakhen, namak ke saath hi haldi dal den. Isse daal ke har daane mein rang rach jata hai.

3. Yellow Rice (Tahari)

Agar aap peele chawal ya aloo wale chawal bana rahe hain:

• Miqdar: 3 Cup chawal ke liye 1 Poora Chammach (1 tsp) haldi.

• Tip: Is dish mein haldi thodi zyada hoti hai kyunke isi se Tahari ka khas "Bright Yellow" rang aata hai.

4. Marination (Tikka / Fry Fish)

Gosht ki heek khatam karne aur pyara rang dene ke liye:

• Miqdar: 1 kilo machli ya chicken ke liye Aadha Chammach (1/2 tsp).

• Tip: Haldi ko dahi aur namak ke saath milakar lagayen, ye antiseptic ka kaam bhi karti hai.

5. Kadhi Pakora

Kadhi mein sab se zyada haldi istemal hoti hai.

• Miqdar: 1 kilo dahi ki lassi ke liye Dead-h Chammach (1.5 tsp) haldi.

• Reason: Kadhi ka asal maza aur peela rang haldi ki miqdar par hi depend karta hai