By The Sify Food Contributors
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Additional resources for Basic Recipes (Sauces) (Cookbook)
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 Dals Ingredients channa dal water Method Wash the dal like rice, soak for 20 minutes.
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.
When crisp, grind till coarsely crushed. Heat oil, fry onions till light pink and tender. Add all other ingredients, including crushed dry masalas. Stir fry for 2 minutes. Cool and grind with as little water as possible, to make a thick paste. Cool and grind with as little water as possible, to make a thick paste. Refrigerate, and use as required. Courtesy : Saroj Kering Shahi Paste Ingredients 2 large onions, sliced 10 red chillies 8-10 garlic flakes 1" piece ginger grated 1 tbsp. oil soak together for 30 minutes in 1/2 cup water: 1 tbsp.
Basic Recipes (Sauces) (Cookbook) by The Sify Food Contributors