If there is excess salt or chilli in the food, it becomes impossible to eat it and then throwing it away is the only option left. But you cannot do this when guests come, this will increase your work. In such a situation, we are telling you some easy tricks of Chef Pankaj Bhadoria, with the help of which you can reduce the spiciness in minutes.
Balance the chilli with yogurt
According to Chef Pankaj Bhadoria, you need dairy products to reduce the spiciness of any dish. In such a situation, if there is too much chilli in any vegetable, dal or curry, then you can balance the chilli by adding curd to it. You can also add tomato puree to gravy vegetables, for this first cook the puree in a vessel by adding some oil and then mix it.
Cream will work too
You can also reduce the spiciness of the vegetable with the help of cream. You have to add cream to the gravy. If the rich curry of paneer ki sabzi or kofta etc. becomes too spicy, then you can add some sugar. This will enhance the taste of your vegetable and the problem will also be solved.
A great trick to reduce spiciness
Add this thing in dry vegetable
According to Chef Pankaj Bhadoria, if your dry vegetable has too much chilli then you can reduce its spiciness by adding ghee to it. Apart from this, chilli can also be balanced by frying some gram flour and mixing it in it. Mashing boiled potatoes and mixing them will also create problems for you, although this will make your vegetable more spicy.
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