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.

Buy thick firm, healthy ones. Wash in plenty of water Drain water in a large colander Then dry in strong sun. See that they are absolutely dry and brittle, before you pound. If grinding in a machine, then pound to a semicrushed state by hand, to avoid the blades of the dry grinder from injuring. Dry turmeric in strong sun for an hour See that they are absolutely dry and brittle, before you pound Pound If grinding in a machine, then pound to a semicrushed state by hand, to avoid the blades of the dry grinder from injuring.

Choose healthy firm green chillies. Put plenty of water to boil, add a tsp. of salt to it. When boiling starts, add destalked chillies Boil till they come to the top. Drain, and spread on a thick towel till excess water is drained. Dry in strong sun or in a warm switched off oven,till chillies turn crisp. They will look transparent, once they dry. Pound the chillies adding 1/2 tsp oil These chillies, can be used where spiciness is required, but you do not want the colourchillies.

For a deep colour but a not too spicy taste, choose the long shiny thick dried chillies. Sun them till crisp. Break off stalks, and discard. While pounding add a tsp. oil to a kg. of chillies. This will keep the sting of the chillies from permeating the air and everybody's nostrils. (It will also act as a preservative.) Pack in ziplock or seamseal polythene bags. Or in sterile glass jars, with airtight lids. Put small blocks of asafotedia or spread some salt on top of the powder to preserve from getting spoilt for longer time For a milder colour, use slinder, wrinkled skin dried chillies, they are usually extra long

Choose crisp green seeds, which do not have teeny holes made by worms. Remove stalks, husk, etc. Place in strong sunlight for 30 minutes Grind to a fine powder. Sieve and grind again the more coarse part of the powder Sieve again Store in clean sterile tightlidded jar.

Heat butter. Add chopped onions. Stirfry for 2-3 minutes. Add tomato puree, bring to a boil. Pound together garlic, chilli powder, salt, clove-cinnamon powder. Add all ingredients except cornflour, simmer for 5 minutes. Mix cornflour in 1/2 cup water to make smooth paste. Add to the boiling sauce, stirring continuously to avoid lumps. Stir and cook till thick enough to spread on pizza bread. Cool, stirring occasionally, to avoid surface from drying up.

In a dry heavy sauce pan, dry roast the flour till light pinkish in colour. Remove and keep aside to cool. Melt butter in the pan, add half the milk. Mix the remaining milk in the cooled flour to form a smooth paste. When milk comes to a boil, add paste and stir continuously. Bring back to a boil. Cook till the sauce is thick enough to coat the back of a spoon thickly. Sprinkle salt and fresh ground pepper and stir to mix well. Add grated cheese to the mixture. Use as required in individual recipes.

Wash and wipe tomatoes dry. Chop and boil, without adding water. Take care to stirfrequently. When tomatoes get soft, blend to a smooth puree. Strain, discards seeds, skins, etc. Add all other ingredients. Add 2 tbsp. hot water. Mix well. Resume boiling, till sauce is thick enough. Check taste for salt.

Boil garlic and red chillies in 2 cups water, for 5 minutes. Drain water, keep aside. Grind chillies,garlic to a paste. Heat oil in a heavy pan. Add ginger, chopped garlic, chopped chillies, stir. Add celery, onions, stirfry till onions are transparent. Add paste, stirfry for 2-3 minutes. Dissolve cornflour in 2 tbsp. water. Add all other ingredients, and drained water from chillies. Bring back to boil, stirring continuously. Simmer for 2-3 minutes, till sauce is thick and smooth. Bottle, cool, refrigerate, use in chinese cooking as required

Dissolve cornflour in 1/2 cup water. Keep aside. Chop herb very fine, keep aside. Heat oil, add ginger, garlic, chillies, stirfry. Add chopped onions, celery, stir. Add remaining 1 cup water. Bring to a boil. Add sugar, salt, soya sauce, mint, herb, pepper. Add cornflour, stir and cook till sauce becomes transparent. Serve hot, with steamed rice, snacks, bhajias, and even soups.

Tie crushed spices in a clean muslin cloth to form a pouch. Wash and wipe tomatoes dry. Chop and boil, without adding water. Take care to stir frequently. When tomatoes get soft, blend to a smooth puree. Strain,discards seeds, skins,etc. Put back to boil in a heavy,deep saucepan. Put in spice bag, allow to boil in it. When reduced to half, add sugar and salt. When almost done (by plate test), add chilli and vinegar. Boil again for 2-3 minutes. Remove spice bag. Take off fire, add citric acid, stir well. Pour into sterile bottles, cool, close caps, seal with wax. Once bottle is opened for use, refrigerate.

Wipe tomatoes clean, nip off base scar. Chop onion, tomatoes roughly. Crush garlic, ginger and mix with tomatoes and onions. Put in a large, heavy pan, drop in spice pouch. Heat while stirring frequently. Do not allow to burn at the bottom. When the tomatoes are very soft, take off fire. Remove pouch, blend smooth, sieve to remove skins, seeds, etc. Add chilli powder,salt and sugar. Boil till consistency achieve plate test. Add vinegar, boil for 5 minutes. Remove from stove, add sodium benzoate immediately. Stir and fill in sterilized bottles while still hot. Cap immediately.

Wipe chillies clean, destalk and chop. Mix salt and vinegar, to dissolve salt. Add green chillies, marinate for 1 hour. Stir, and dry roast cornflour pan, for a minute. Grind chillies, marinade, cornflour to a fine paste. Heat oil, add mixture, bring to a boil. Simmer till thick, stirring occasionally. Preserve in sterile bottle.

Peel garlic, destalk chillies. Grind together till fine. Add vinegar to help the grinding process. Add salt. Keep aside. Heat oil in a deep pan, add cornflour. Stir fry flour for a few seconds. Add paste, mix continuously. Stir frequently, simmer till thick. Bottle in sterile jars, preserve.
Updated: 04/10/2006

Peel and chop pumpkin fine. Take care to discard seeds and stringy pith. Grind garlic to a fine paste. Heat oil in a large pan, add garlic. Saute till light brown, stirring continuously. Add chillies, garam masala, stir for a minute. Add pumpkin and salt. Mix and cover. Simmer stirring occasionally, till pumpkin is soft. Add sugar and cook till a very soft lump is formed. Cool to room temperature. Add vinegar and blend in mixie. Strain and add colour. Mix and preserve.

Soak for 5-6 hours, grind it fine with minimal water. Just before frying beat well till light, add whole blackpeppers, coconut gratings, green

Updated: 04/10/2006

Grate and add veggies as desired, spinach, carrots, gourds, fenugreek greens, anything. To season add ground chillies, garlic, ginger, cumin, coriander, etc. 1 tbsp. oil. Proceed to make a medium batter, and spread as for dosas.

Soak dal for 2 hours, Grind to a paste with chillies, ginger, garlic, adding as little water as possible. Add all other ingredients just before making pakoras.

Soak for 4 hours in water, wash well Grind to a fine thick paste, keep overnight. Morning add coconut milk, soda bicarb, and salt Beat well. The batter for Appam is ready Apply a little oil on a non-stick or heavy griddle. Pour a ladleful of batter on hot griddle. Hold handle and rotate and tilt griddle quickly such that its full base is covered with batter. Do not spread with spoon. A thin dosalike pancake must be the result.

Soak semolina for 2 hours. Wash well by draining top water 2-3 time till it is white. Mix into the ground dal batter, beat till very light and fluffy, after adding salt. Do not keep the batter too thin. Proceed as for idlis in idli steamer.

Mix all the ingredients Add enough water to make a batter which will coat the back of a spoon thinly when dipped. Dip chunks of cauliflower, babycorn, etc. which should have first been boiled to be tender but mushy. Chill the boiled veggies before frying. One may even fry thick rings of onion, capsicums, etc.

Mix together all the ingredients Make a batter which will coat the back of a spoon thickly, when dipped. One may add ground garlic, ginger, chillies, as desired. Dip chunks of paneer, or sliced capsicums, cucumbers, potato, onions, zuchinni, whole hot green chillies, boiled whole babycorns, etc

Roast the grains lightly in a heavy pan, individually. Mix, cool and grind to a flour. Cool, store in airtight container, in dry area. Add water to knead to a smooth dough when required. Proceed to pat thick chappati, sprinkle finely chopped coriander, onion , chillies, etc. over it, press in. Make small hole in it with blunt end of hand churner. Roast on hot griddle over low flame till roasted crisp.

Roast the grains lightly in a heavy pan, individually. Mix, cool and grind to a flour. Cool, store in airtight container, in dry area. Add water to knead to a smooth dough when required. Proceed to pat thick chappati, sprinkle finely chopped coriander, onion , chillies, etc. over it, press in. Make small hole in it with blunt end of hand churner. Roast on hot griddle over low flame till roasted crisp.

Roast the grains lightly in a heavy pan, individually. Mix, cool and grind to a flour. Cool, store in airtight container, in dry area. Add water to knead to a smooth dough when required. Proceed to pat thick chappati, sprinkle finely chopped coriander, onion , chillies, etc. over it, press in. Make small hole in it with blunt end of hand churner. Roast on hot griddle over low flame till roasted crisp.

Wash and soak in plenty of water for 2-3 hours. Drain, spread on a clean large kitchen cloth till dry. Dry roast till all moisture is dried up. Grind to a flour of the texture of fine semolina. This may be done in a home flour mill or at the commercial flour mills. Store in dry airtight container.