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Cooking is not just child's play, in fact it is a perfect amalgamation of art and science. No matter how skilled the cook, cooking mistakes are bound to happen. For example, salt may be added unintentionally more than once in the same cooking. Or instead of a spoon, the hand may fall into the trap.

Salt is one such ingredient on which the majority of the flavor of cooking depends. If the right amount of salt is added, it tastes like nectar in the mouth. However, if it is excessive, it becomes impossible to take the food in the mouth. But what will be thrown away that food? How can it be made edible again? Here are some very simple tips (Cooking Tips).

Extra vegetables and water

If you realize in the middle of cooking that the salt is too much, then add some more chopped vegetables. Or increase the amount of water. Usually this balances out the salty taste more.

jaggery or sugar

How to reduce salt depends on which foods are high in salt. For example, adding a pinch of jaggery or sugar to chir poha, dal, vegetable chachdri or potatoes can reduce the salty taste. But instead of giving it all together, mix it a little and taste it to understand whether it is necessary to mix it or not.

lemon juice

Lemon juice can be used to reduce salt in fried or makho makho vegetable curry. Add a little lemon juice, stir well and let it boil for a while to balance the taste. The sour taste slightly reduces the sensation of salty taste on the tongue.

Yogurt or fresh cream

If it is a fish-meat curry, or a vegetable curry that does not taste bad if it tastes a bit sour, then a little bit of sour curd or fresh cream can be poured. It will reduce the salt, the broth will be smooth. It will not be bad to eat.

Tomato puree

Adding some pureed tomatoes to fish broth, egg broth or potato curry will instantly reduce the salty taste. But if the curry is over cooked, then it is better not to add the raw puree directly to it. Rather, it should be mixed into the main curry by stirring it a little in another vessel.

boiled potatoes

Many people blindly rely on boiled potatoes to reduce salt in curry. Whatever the curry, throw in a few slices of boiled potato to absorb the extra salt instantly. Then if you want, you can leave the potatoes in the curry. Or it can also be lifted into submission by the sleeve.