By Sushmita Sengupta
Picture this. You have followed the chicken recipe to the T and while adding salt you went overboard. Fret not, here’s how you can still salvage it.
Cut a few slices, add them to the curry, the starch will soak the salt. Cook it well with the curry until soft.
The neutral taste of fresh cream also helps off-set the saltiness of the curry, just add a few tablespoons and see the difference.
If finding cream is a problem, then you can very well manage with curd. Add a little portion to your curry, mix it well let it cook and see the magic.
Yes, it is the age-old remedy and yes, it works. Just take some kneaded wheat dough, pull out a small ball and dunk in your gravy, pull out two if the salt is more.
Just add one tablespoon of sugar(sweet) along with a tablespoon of vinegar(sour) to the dish to balance out the excess salt. Simple.