News India Live, Digital Desk: This happens with all of us. To make Paneer or Dal Makhani at home, we use the same spices, the same vegetables and the same recipe which was seen in the video. But still, after eating, there is not that “feeling” that happens in the food of restaurant or dhaba. The only question that comes to mind is what do they put in it? Believe me, they do not put any magic pot. The only difference is in the cooking techniques. Today we are telling you those small secrets, which if you adopt in your daily cooking, then the whole neighborhood will praise the food prepared by you. 1. Don’t ‘burn’ the spices, ‘awaken’ them (The Art of Roasting) At home we are often in a hurry. Add onion and tomato, rotate twice and add vegetables. This is the biggest reason for not getting the restaurant taste. Secret: Fry the spices and onion-tomatoes until they start releasing oil. This is called ‘Rogan’ separation. When the masala leaves the oil, its true flavor comes out. Don’t be hasty at all, it’s called “slow flame magic”.2. ‘Double Tadka’ is the real game changer. Why does dhaba dal fry taste so tasty? Because they apply tadka not once but twice. How to do: The first time you make dal or vegetable, apply plain tadka. When you are about to serve the food, add another dash of desi ghee, asafoetida, cumin and a little Kashmiri red chilli on top. The fragrance that will waft will increase half the appetite.3. Jugaadhar’s gravy is often thin, while hotel’s gravy is thick and creamy. Chefs use cashew paste or cream for this. Home Remedy: If cashews or cream are not available, do not worry. You can grind roasted gram flour, fresh cream or some magaj (melon seeds) and add it to the gravy. With this the texture of the vegetable will become absolutely silky.4. Dhaba Smokey Flavor (Dhungar Method)How does that “Tandoor” smell come in Paneer Tikka Masala or Dal without Tandoor? For this, adopt ‘Dhungar’ method. Trick: After cooking the vegetables, keep burning coal in a small bowl. Add one spoon ghee and a pinch of cardamom powder on it. As soon as smoke rises, close the lid of the pan for 2 minutes. When the lid is opened, the tandoori aroma will spread throughout the house.5. Don’t be surprised by a little sugar magic! It is very important to create a balance between sweet, sour and spicy curry. Not only Gujaratis or Rajasthanis, even big chefs add a pinch of sugar to spicy vegetables. It is not meant for sweetness, rather it balances the sourness of the tomatoes and the sharpness of the spices and enhances the color of the gravy.6. Right time for Kasoori Methi and Garam Masala: We often add all the spices in the beginning itself. But aromatic spices, like garam masala and kasoori methi, should always be added after the vegetable is cooked, just before turning off the gas. Rub Kasuri Methi on the palm and add it. This increases the aroma of the vegetable manifold. Next time you go to the kitchen, try these tips. People won’t believe whether you have prepared this food at home or ordered it from the hotel!