Ingredients:

1/2 Kg very small onions (Pyaj)
2 cups white Vinegar (Sirka)
1 spoon Cinnamon (Dalchini)
4 Cloves (Lavang)
16 Peppercorns
16 green chillies, slit in the middle
1/3 cup Salt (Namak)

Method:

Peel the onions, rub salt on them and keep for one day.
Drain the salt water.
Boil the vinegar with spices and in it cook onions and green chili to boiling.
Cool and put in ajar; cork it tightly. Keep for 4 days before using.

Ingredients :
4 cups vegetable broth
2 tbsp soy sauce
½ tsp salt (namak)
½ tsp white pepper
½ cup corn
1 cup shredded cabbage
2 tbsp lemon juice (nimbu)
2 tbsp cornstarch
¼ cup water
1 tsp oil

Method :

Mix vegetable broth, soy sauce and seasonings in a saucepan.
Keep it to boil and add vegetables. Cover and simmer for 15 minutes.
Put lemon juice, and cook uncovered for 5 minutes.
Mix together cornstarch and water. Stir the paste into the soup, and continue to cook until the soup becomes slightly thicker, for about 3 minutes.

Mix in oil and serve hot.

1. Melt the butter in a saucepan over a moderate heat and bring to boil, stirring.
2. Leave the butter to simmer for 30 minutes.
3. Remove the pan from the heat and skim the scum from the top.
4. Leave the ghee to cool for about two hours. Sieve the ghee using a muslin cloth and transfer to a suitable jar.