By The Sify Food Contributors
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Extra resources for Basic Recipes (Sauces) (Cookbook)
Drain out excess water. Cover and keep for 15 minutes. It will become a lump. Lossen gently with fingers and break lumps till sago is in separate particles. Sprinkle some more water, cover and keep for 15 minutes. Repeat above procedure till sago is soft , separated and spongy. Take care to be gentle while handling soaked sago. Proceed as recipe requires. Tips: Boil a tsp. of soaked sago in 1 cup water till sago becomes transparent. Add 1/4 cup milk, sugar and a pinch of cardamom powder. Serve as a hot broth to persons suffering from loose motions, fever, etc.
Sugar, 1/4 tsp. chai masala (refer below) 2 pinches cardamom powder, 1 full tsp. CTC leaf tea. Allow to simmer till aroma exudes. Add 1 cup milk, bring back to boil. Allow to simmer for 2 minutes. Cover and take off heat. Keep aside for 2 minutes. Strain and serve piping hot. For Chai masala: 1 cup dried ginger root, 1/2 cup elaichi pods (green cardamom), 1 tbsp. peppercorns, 6-7 2" sticks cinnamon. Grind all the mixture together into powder. Courtesy : Saroj Kering Basic Gravy Ingredients 1 tomato 1onion 3-4 cloves garlic 1" piece ginger 4 dry red chillies (deseeded) 1/2 cup curds 6-7 cashews broken 1 tbsp.
Finally drain all water. Cover and keep in warm dark place. At night add water and drain out. Cover and keep again as before. By morning 3/4 long sprouts are ready! Preferably use a porous container eg. an earthen pot. for best results. Courtesy : Saroj Kering Tomato Puree Ingredients 5 ripe healthy tomatoes 1 litre boiling water Method Drown tomatoes in the boiling water. Cover, keep aside for 15 minutes. Remove from water. Puree in mixer till smooth. Strain to remove seeds and skins. OR Chop and pressurecook tomatoes till soft.