8 Types of tempering, which makes food Delesius!

Cost 1. This is one of the most common sanctuaries. In this, asafoetida and cumin seeds are cooked in hot oil or ghee until golden. It is used to temper valleys, curry and vegetables. 2. The Rog-Kari leaf is a South Indian temper, using the rye and curry leaves. It is inserted in Sambar, Upma, Poe and many pages and vegetables. 3. Garlic red chilli used finely chopped garlic and dry red chili is used in this rate. When garlic becomes light brown, the scent looks good. This valley is excellent for Makhani, lentils and lots of vegetables. 4. Onion-Tomato Tadka This is a kind of spice, which forms the basis of many curry and vegetables. UI is fried in oil, then the spices are prepared by adding ginger garlic paste and tomato. 5. Panchforan Tadka This is a special temper in East India, in which fenugreek, fennel, rye, fennel and cumin are mixed in equal amount. It is often added to Bengali, Bihari and Oriya dishes. 6. Mustard-Mithy Tadka This rate is used in pickles and some acid-sweet dishes. In this, mustard and fenugreek seeds are cut into hot oil, which gives another taste to the food. 7. Ghee-Casuri Fenugreek Tadka This rate is often used to give a special aroma to lentils or cheese dishes. In this, Kasuri fenugreek is fried in hot ghee and placed from above. 8. Whole spices and onions tadka. It is a very nice rate, in which whole spices such as bay leaves, cinnamon, cardamom and cloves are roasted with onions. It is good for dishes with Tadka Biryani and rich sauce. Click here Life & Style Click for more stories Click here