Salt balance in food: Imagine that there are only 10 minutes left until the guests arrive home. The dining table is decorated, the dishes are ready, and the entire house is filled with the scent of your vegetables. You taste the vegetables with great love one last time and then your heart sinks. Hey what’s this, way too much salt. In that one second, a hundred questions run through your mind. What will happen now, how will the food be prepared again soon, will all this hard work be in vain, will there be embarrassment in front of the guests. It often happens that while adding salt the hand moves a lot and there is a fear of spoiling the whole dish.

But this is where you should stop and take a deep breath. Because your kitchen is the place where there is a solution to every mistake. A sharp salt problem is not a big problem, but it is a small problem that can be solved in a jiffy with some easy home kitchen hacks. Today we are telling you 5 reliable and useful remedies that will restore balance to the taste of your food and relieve you of stress.

If the dal, curry or any soft vegetable becomes too salty, the first thing you look at is the flour. This recipe has been around since the time of grandmothers and is equally effective even today. Just make 2 or 3 medium sized balls from the dough and add them directly to the vegetables or dal. Now reduce the heat and let it cook for 10 to 15 minutes. The flour absorbs the excess salt inside and the taste gradually begins to balance. The only thing to keep in mind is not to forget to remove the dough balls before serving. Otherwise the food may get a strange texture.

Potatoes are not called the king of vegetables for no reason. It also works wonders in absorbing salt. If there is too much salt in vegetables or legumes, peel the raw potatoes and cut them into large pieces. Now place these pieces directly in the vegetables and let them cook for some time. Potatoes absorb excess salt into themselves. When the potatoes are a little cooked, take them out or you can serve them as part of the same vegetable if you wish. The difference in taste will be clearly felt.

If you make shahi paneer, chicken gravy, vegetable mix or any spicy gravy and the salt in it seems strong, then curd or cream can help you a lot. Mix a tablespoon of fresh curd or fresh cream in the gravy and cook for some time on low flame. This not only reduces the severity of the salt, but also makes the vegetables taste creamier and restaurant-like. Just keep in mind that the curd should not be too sour, otherwise the taste may be spoiled.

Sometimes salt becomes strong in dry vegetables such as ladyfingers, potatoes, collard greens, or collard greens. In such a case neither flour nor potatoes work. This is where lemon juice becomes your best friend. Sprinkle some lemon juice on the vegetables and mix well. The mild acidity of the lemon reduces the taste of salt and the taste of the vegetables becomes balanced. Moreover, the vegetables also get a fresh flavour.

If there is too much salt in the soup, rasam or thin dal, try adding a piece of bread. Place one or two slices of bread directly into the soup and leave for a minute or two. The bread acts like a sponge and absorbs the salt water. Next, carefully remove the bread. You will find that the taste of the soup or dal is greatly improved.

Cooking is an art and anyone can make small mistakes in it. A real smart cook is one who does not panic when a mistake occurs, but rather corrects it intelligently. Next time, if you spill a large amount of salt on your hands, don’t worry. Remember these easy kitchen tricks and rebalance the taste of your food without any delay.