इन सब्जियों को बनाते समय में कभी न डालें पानी, वरना बिगड़ जाएगा खाने का स्वाद!

12/06/25

Byline: Ruchi Pant [{ "selector": ".msefu-a", "duration": "1000ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "opacity": 0, "visibility" :"visible"}, {"offset": 1, "opacity": "90%", "visibility" :"visible"} ] }, { "selector": ".wpbru-a", "duration": "1000ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "opacity": 0, "visibility" :"visible"}, {"offset": 1, "opacity": "1", "visibility" :"visible"} ] }, { "selector": ".smxaq-a", "duration": "1000ms", "fill": "forwards", "delay": "1000ms", "keyframes": [ {"offset": 0, "opacity": 0, "visibility" :"visible"}, {"offset": 1, "opacity": "1", "visibility" :"visible"} ] }]

भिंडी बनाते समय अगर पानी डाल दिया जाए तो वह लसलसी हो जाती है.

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बैंगन की सब्जी में पानी डालने से वह गीली और बेस्वाद हो जाती है.

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कद्दू की सब्जी को धीमी आंच पर ही पकाएं, उसमें पानी बिल्कुल न डालें.

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परवल में पानी डालने से उसका कुरकुरापन खत्म हो जाता है.

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टिंडे की सब्जी को ढककर पकाएं लेकिन पानी न डालें, स्वाद बना रहेगा.

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हरी मिर्च और टमाटर की सब्जी में भी पानी की जरूरत नहीं होती.

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कुछ सब्जियां खुद में ही नमी रखती हैं, इसलिए अलग से पानी न डालें.

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और देखें

[{ "selector": ".fqkbl-a", "duration": "1000ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "opacity": 0, "visibility" :"visible"}, {"offset": 1, "opacity": "1", "visibility" :"visible"} ] }] Click Here