By The Sify Food Contributors
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Extra resources for Basic Recipes (Sauces) (Cookbook)
Add tamarind paste, bring to a boil. Add salt, cook till a thick coating consistency is got. Cool completely, stirring in between, fill into clean sterile jar. Courtesy : Saroj Kering Chilli Paste (Green Or Red) Ingredients 250 gms. fresh green hot chillies 1 tbsp. oil 1 pinch asafoetida 1 tsp. salt Method De-stem and clean chillies Heat oil in a frying pan. Add chillies, asafoetida, salt. Stir and cover, remove from fire. Keep covered for 3-4 minutes. Pound without water, or grind in small electric grinder, to form a paste.
Do not add water the the container holding the tomatoes. Cool, blend and strain. Refrigerate and use as required. Courtesy : Saroj Kering 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.
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. 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.
Basic Recipes (Sauces) (Cookbook) by The Sify Food Contributors
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