Pressure
Cooker ka Garam Garam Mawad:
Agar
kabhi khuda na khuastah pressure cooker kholte huye is ke
andar ka garam garam mawad aap par gir jaye ya kabhi koi chota
mota jhulas jaye to aap sabun ki jhag is jagah par lagayain
hatta keh aap ko sakun mehsus hone lage ga.
Mataron(pea)
ki Rungat:
Mataron
ko ubaalne ke baad foran thanda pani agar in par daal dia
jaye to in ki sabz rungut buhat khush numa rehti hai.
Dabal
Roti:
Agar knife ko garam pani mein dubo kar dabal roti(bread) ke
slice kate jayain to aasani se cut jate hain.
Podinah
aur Makhiyan(fly):
Jahan tazah podinah para ho wahan makhiyan nahi aateen lehaza
kitchen mein podinah khula rakha rehne dein, is ki jarein
pani key bartan mein dubo dein to kayi roz taza rehta hai.
Cake
ka Chura:
Cake
ke chote chote tukre bache hon to in ko chura kar ke oven
mein rakh kar brown kar lein aur ice cream par is se toping
karein, buhat pur lutf lagain gey. Yani jab mehmanon ko ice
cream pesh karein to cake ka yeh chura oper chirak dein.
Baasi
Chawal:
Boil
huye chawal bach jayain to amuman khawateen pani ka chita
laga kar garam karti hain jis se yeh chawal toot jate hain.
Aap basi chawalon ko tazah karne key liye pani boil karein
aur baasi chawal is mein daal kar aik ubaal aane par chalni
mein daal kar nichor lein aur phir dam par rakhain bilkul
taza chawalon ka maza ho ga.
Baasi
chawalon se chainies polao buhat umdah banta hai aur in se
misri kabab bhi buhat khastah bante hain. Chawalon mein thora
namak aur thora sa siyah zirah mila kar pees lein ya nahi.
Qimah bhun kar hari michein aur hara dhanya mila dein aur
pise huye chawalon key darmian rakh kar lambai kabab ki shakal
de kar khule ghee mein mal kar sunahri kar lein buhat khastah
kabab banein gey.
Naakhun
(nail) Tarashna:
Naakhunon
ko tarashne se pehle aap in ko neem garam zeitoon key tail
mein dubo dein aur ise nakhunon ki oper wali jild par rozanah
raat ko malein agar nakhunon ki jild khurduri hai to khrduri
jild ke liye Vaseline lagayain.
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