The process of mixing, mixing, and heating ingredients to prepare food.  The art, science, and craft of using heat to prepare food for consumption is known as cooking, cooking, or culinary arts.  To reflect local conditions, cooking methods and ingredients vary greatly, from grilling food over open fires to using electric burners to baking in different types of ovens.

Vitamins and minerals:

To make the food healthy, tasty and easy to digest, it is important to take care of many things and principles. For example, before cooking, cut onions, tomatoes, green chilies, etc. and keep the spices that are to be used separately. Take the frozen meat out of the freezer a few hours before cooking and put it in a strainer, so that the water is good. It should be shriveled, and when cooked, it will be mushy and delicious. Always buy pulses (including beans, black and white rice) of local and medium size, which of course take time to cook and break down, but this flavor and Efficiencies are manifold improved. When hot pulses such as masoor, mash and arhar are cooked, add a tablespoon of milk before turning off the stove (about seven to eight minutes before), so that they taste better with heat and dryness. goes Add onions to gram dal, while add garlic to other pulses and sprinkle green coriander and garam masala powder before serving, this tip also doubles the taste of pulses.

Types:

While buying vegetables, do not neglect their freshness, color and volume. Always buy vegetables with indigenous seeds. Larger sizes are not only cooked from the inside, but also make a difference in taste and efficacy. Like large size pumpkin, bitter gourd, tande, gourd, zucchini and okra etc. Following are the properties and cooking methods of some vegetables, which are not only very beneficial for health, but also easy to cook and The taste will also be delicious.

 As the king of fruits is mango, the king of vegetables is karela which has numerous medicinal benefits. For example, the use of bitter gourd improves the digestive system, cleanses the blood and removes deficiency, so it is also beneficial for the skin. Bitter gourd seeds destroy stomach worms and germs, while its juice is very beneficial for dysentery patients. As the effect of bitter gourd is hot, so patients with high blood pressure should be careful in using it. By the way, bitter gourd is also cooked with dal, meat, minced meat, but their bhajiya is very tasty. The ingredients required to make bitter gourd bhajiya are as follows. Half a kilo of bitter gourd, onion (finely chopped) two pieces, tomato (cut into squares) two pieces, garlic, ginger paste two teaspoons, green chilies (chopped) four pieces, red chili powder two teaspoons, Half a teaspoon of turmeric powder, half a teaspoon of white cumin powder, salt as desired, one teaspoon of garam masala powder, green coriander (separate the leaves and cut them finely), half a gudi and oil as required. First scrape the skin of the karel with the help of a chopper. Then cut the rings or squares into small pieces and sprinkle a tablespoon of salt on them and keep them for an hour, so that their bitterness disappears.

Ingredients:

Later, wash with water and squeeze well. Then heat oil in a pan and fry the bitter gourds and keep aside. Now fry the onion in the same oil and add garlic paste and ginger paste. Then add fried bitter gourd, tomatoes, green chillies and all the spices (except garam masala powder) and fry well and sprinkle a little water and let it cook on low flame. When oil starts to appear, sprinkle green dhena and garam masala powder and cook for two minutes and turn off the stove.

 Another vegetable is Chongun, which is found in the mountainous areas of Punjab province and the border. Bitter astringent in taste like karel but very beneficial from medical point of view. It is also made like bitter gourd bhajiya. You can mix meat or mince in it if you want. Gourd is cool and temperate in effect, a vegetable with multiple properties. It creates happiness in the mood. Helps control high blood pressure, relieves chronic allergies. Make gourd curry or bhajiya, raita or halwa, its properties are not reduced. Tinde is also a mild and cold-tempered vegetable, which is prepared in many ways (eg tinde gosh, dal tinde, tinde ki bhajiya etc.), while fried masala full tinde is extremely delicious. The ingredients required to make them are as follows.

Uses:

Tinde (Desi Hoon) half a kilo, onion (finely chopped) one, tomato one, green chillies (cut into two) four, garlic, ginger paste one teaspoon, white cumin seed (roasted and pounded) One tablespoon, dried coriander (roasted and crushed) one teaspoon, red chili powder two teaspoons, turmeric powder one teaspoon, salt to taste, lemon juice as needed and oil. Scrape off the stubborn stains. Then in a bowl, mix lemon juice, white cumin, coriander (roasted and chopped), red chili powder one teaspoon and turmeric powder half teaspoon to make a paste. Fill it (by applying masala on the tip of the knife). After that, crackle a cup of oil in a pan and fry it on a low flame. Brown onions in the same oil and add garlic, ginger paste and fry. Then add the rest of the masala (if there is any remaining masala, that too) and make a thick gravy. Finally, carefully add the tinda and add two green chillies and saute.