Basic Indian Recipes

Sago Soaking


Ingredients
saboodana (sago)
water

Method
Take in a wide bowl, wash genlty by passing fingers through it.
Change water 2-3 times. 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.

Can be served as a hot broth to
persons suffering from loose motions, fever, etc.

Ghee


Ingredients
butter

Method
2 cups butter (either homemade or saltless commercial)
Take butter in a large deep vessel.
Stir and heat on high till it comes to a boil.
Keep stirring till it stops rising to the top.
Then simmer and stir occasionally.
Cook till a solid residue separates from the formed ghee.
The ghee should look a light yellow and give out an aroma.
Cool a little before straining through a clean muslin cloth.
Store in clean dry jar. No need to refrigerate.
Note:
If continuously stirred, the residue will not turn brown and stay creamy color ed. This can be added to flour to make paratha or chappati dough, in which case they will turn out



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.
Do not add water the the container holding the tomatoes.
Cool, blend and strain.
Refrigerate and use as required.