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. Serve as a hot broth to
persons suffering from loose motions, fever, etc.
Courtesy : Saroj Kering

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 small 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
Courtesy : Saroj Kering

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.
Courtesy : Saroj Kering

Ingredients
yellow lentil (masoor dal)
water

Method
For excellent home-made sprouted lentils follow the following steps:
Soak lentils in lots of water overnight.
In the morning drain water and wash by draining and adding water 2-3 times. Do not rub.
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

Ingredients
milk
cream (malai)

Method
Place the above cream in a mixie, add the juice of a whole lemon, whip. When a smooth
lump is formed, add some chilled water. Whip sparingly.
The butter will form a solid lump and water will separate.
Drain water, take lump in a wide bowl.
Turn with moist hands, washing with chilled water 2-3 times.
Drain out all the excess water.
The butter is ready to use. Either as is, or salted with a few pinches salt.
Or use to flavor as in the recipes in the following days.
Courtesy : Saroj Kering

Ingredients
milk – 1 litre
citric acid or lemon (juice) – 1/2 tsp
water – 2 tbsp

Method
Dissolve the citric acid in water.
Bring milk to boil, stirring continuously.
Add the acid solution gradually, while stirring.
When the milk curdles fully, switch off the gas.
Cover for 3-4 minutes.
Drain into a muslin cloth.
Hold pouch under running water.
Press out excess water.
Shape and place cloth under heavy weight required (stone slab) for 2-3 hours before
using as required.
Courtesy : Saroj Kering

Ingredients
1 tomato
1onion
3-4 cloves garlic
1″ piece ginger
4 dry red chilies (deseeded)
1/2 cup curds
6-7 cashews broken
1 tbsp. oil
1/2 tsp. red chili powder
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
3-4 pinches asafoetida
1/4 tsp. garam masala
3-4 pinches cinnamon-clove powder
salt to taste

Method
Grind all Ingredients together except oil (use mixer if hand grinder not available).
Heat oil, add paste, stir fry till oil separates.
Add 1 cup water, bring to boil, simmer till thick.
Courtesy : Saroj Kering

Ingredients
pepper corns
cardamom (ilaichi)
sugar (cheeni)
water

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.

Method
Take 1 cup water place to heat. Add 1 1/2 tsp. 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.
Courtesy : Saroj Kering

Ingredients
channa dal
water

Method
Wash the dal like rice, soak for 20 minutes.
Place plenty of water, add dal and boil.
Simmer and cook covered, add more water if required.
Toor dal takes approx. 40 minutes over stove
3 whistles pressure cooker
1:3 water in microwave high 12-14 minutes.
Yellow moong dal: 25 minutes on stove
2 whistles in pressure cooker
1:2 water in microwave high 8-9 minutes.
Others: General rules similar to above.
Courtesy : Saroj Kering

Ingredients
take 1 cup basmati, long grain rice, wash with water in a rotary motion, between palms.
remove water 2-3 times till milkiness disappears.
soak with enough water over the rice, add 1/2 tsp. salt.
keep aside for 15 minutes.
same procedure for any other rice, soak 30 minutes.

Method
On stove, place plenty of water to boil. When boiling starts, add rice and its water. Once
boiling resumes, simmer covered partially.
Simmer till done, (approx 10 minutes) To check, take a grain between thumb & finger.
Courtesy : Saroj Kering