kitcehn chamkay, ghar mehkay

ghar ke har aik hissay ki safai bohat zaroori hoti hai. lekin un sab mein kitcehn ki safai ki ahmiyat ziyada hai. yahi wajah hai ke tamam khawateen ko usay saaf suthra rakhnay aur chamkanay ki fikar rehti hai. is liye hum aaj aap ko kitcehn ki safai sthrayi aur dekh bhaal ke kuch tareeqay bta rahay hain .
aik ideal bawarchi khanaay mein istemaal ke baad har cheez ko dho kar apni jagah par rakhna chahiye .
duniya ke jadeed tareen samaan ke hotay hue bhi safai ki apni zaroorat mojood rehti hai. warna waqt se pehlay hi cheeze kharab hona shuru ho jati hain .
گرائنڈر ko istemaal se qabal siwaye machine ke tamam ajzaa ko garam pani mein aadha ghanta rakhen pani mein namak, sodda aur chuttki bhar surf shaamil kar den. phir sponge se saaf kar den aur dho kar khushk kar len .

aur kuch bhi peesnay se pehlay is mein pehlay namak پیسیں taakay fine ho jaye .

churee, kaanton, karhai, fry pain, roasting pain, ghrzik_h lohay aur steal ki cheezon ko dho kar mukammal khushk karkay rakhen. lohay ki karhai aur pain waghera ko raakh aur dhaan ka khurdara aur sookha sun-hwa bhosa le kar is se achi terhan مانجھیں aur dho kar khushk karkay is par sarson ka ya meetha tail laga kar akhbar mein ya kisi bhi kaghaz mein lapait kar rakhen. istemaal karte waqt name garam pani se dho len .
steal ke churee kantay dho kar tissue paper ya brown paper mein lapait kar rakhen .
nan stak aur deegar bartano ki safai ko saaf karne ke liye pani mein chothai cupp sirka shaamil karkay bartano par paanch se das minute ke liye laga kar chore den. thori der baad saaf kar len .
kitcehn mein matti ki handi ki bhi aik apni ahmiyat hai kyunkay is mein pakay saalan ka jo maza hai woh kisi aur bartan mein nahi .
agar aap ne haal hi mein matti ki handi kharidi hai. to usay istemaal se qabal kam az kam do din aur do raton ke liye pani se bharay bartan mein pani bhar kar chore den phir usay pani se nikaal kar khushk karen aur is par sarson ka tail laga den. do din aur do raton ke liye handi ko rakh choden phir name garam pani se dho len sab se pehlay handi mein namak wali cheeze pakanay ke bajaye meethi cheez jaisay kheer, gur walay chawal ya sadhay chawal ابالیں to ہاندی چٹخے gi nahi jaldi tootay gi nahi .

baaz auqaat khana pakanay ke douran bartan is qader jal jatay hain ke usay dhoney ke bajaye pheink dainay ko jee chahta hai. lekin aap aik mehlool ki madad se yeh mushkil kaam aasaan bana satke hain. aik cupp sirka do chamach meetha sodda aur aik cupp pani le len. jalay hue bartan mein aik cupp pani aur sirka daal kar cholhe par rakh den jab pani ubalnay lagey to utaar len aur meetha sodda daal kar kuch der baad dho len .

bawarchi khanaay ke daraaz ko khaali karne ke baad brush se gird o gubhar saaf kar lijiye pani ke liye jo spray bottle millti hai. is mein sirka bhar ke halka sa spray kijiyej. 24 ghantay baad khushk toliye se saaf karne ke baad samaan dobarah daraaz mein rakh den. tamam samaan achi terhan check kar len koi masalha ya daal waghera kharab to nahi ho gayi agar ho to usay foran hata den aur daraaz mein chand تیزپات rakh den .

bawarchi khanaay mein keeray makoray bohat tang karte hain hum sab hi un se jaan chhurana chahtay hain. agar aap farsh par poocha maartay waqt فینائل pani mein daal kar farsh ko dhowen to keeray makoray idhar ka rukh nahi karen ge .
cholhe ya kitcehn counter par aksar ghee jim jata hai. jisay saaf karna koi aasaan kaam nahi. is ke liye pani aur sirka ki yaksaa miqdaar se mehlool tayyar karen aur is mein kapray ko bigho kar un daagh dhabbon par رگڑیں .
is chiknai ko saaf karne ke sath sirka wahan bas jane wali bo ko bhi khatam kar deta hai .
snk ki safai ke liye sirkay aur meethay soday ka murakkab drain mein phansay kachray ko hataane ke muaser tareen tareeqon mein se aik hai mazay ki baat yeh hai ke is se pipe bhi mutasir nahi hotay pehlay aadha cupp meetha sodda phir aik cupp sirkay ko snk ( drain ) mein dalain. jab un ki jhaag ban kar bethnay lagey to usay garam pani se flush kar den. 5 minute tak intzaar karen aur phir thanda pani dalain. is terhan safai ke sath sath bad bo bhi khatam ho jati hai .

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