Cooking is an art that has love and cares apart from just filling your tummy. Everyone from your mom to wife and chefs that work in hotels put in a lot of effort to give the perfect taste and look for its item. The preparation starts from selecting the best ingredients to cutting, chopping and mixing in the right quantity to get the best quality for any dish. Any ingredients in excess may spoil the full work and salt plays the worse character in a dish. A slightly less or more can take away the taste of the dish, the advantage of less salt is that it can be added but excess may spoil the full broth and thus need to take care while adding salt in any dish. Now let me provide some common tips to remove or subdue the excess salt to some extend:
i) Raw or boiled Potato - Choose few raw potatoes, wash, peel and cut them into four and put them in the dish and let it stay in it for about 25 minutes. You can remove the potato slice afterwards if not required. When using boiled potatoes, do cut it according to the size of other vegetables so as not to give any hint of the same. It is believed that potatoes soaks the excess salt and help in reducing the salt content in the dish.
ii) Raw or fried Onion - When using raw onion, cut it into big pieces i.e. into 2 or 4 slices and put it in the curry but remove it after some time. The raw onion will soak the excess amount of salt from the curry. When using fried onion, fry the onion to crisp as it will give a smokey flavor and help in balancing the taste.
iii) Flour dough balls- Make 3-4 small balls of flour dough depending upon the quantity of curry and insert it in the curry. Let it for 9 - 12 minutes in the curry so as to soak the excess salt from the dish. Remember to remove the flour dough balls before taking the dish to the dining table.
iv) Vinegar and sugar - Depending upon the dish and gravy type, adding a tablespoon of vinegar preferably white vinegar with a tablespoon of sugar to the gravy will help to balance the overall taste by its sweet and sour flavor.
v) Curd or tomato or malai - For Indian curry like Punjabi dishes, you can add 1-2 tablespoons of curd or malai (depending upon the quantity of dish)or 1-2 finely chopped tomatoes (depending upon the quantity of curry)to balance the taste of the curry and reduce the excess salt in the gravy.
“The most important thing in life is to learn how to give out love, and to let it come in." — Morrie Schwartz