Wednesday, October 10, 2007
The Making of Ghee/ clarified Butter
After many experiments, I now regularly make Ghee/clarified butter at home. It make me feel happy and tastes good too. In India my mom collects cream from milk and makes butter and then ghee out of it. It used to be a wonderful process.
This is how I make it here in US.
Drop 2 sticks of unsalted butter in a deep bottomed pan and heat it on medium low flame. once the sticks have melted lower the flame slightly and leave it for about 10 minutes. Never increase the flame to high. The butter will be of a pale yellow color and it will start changing its color to light golden. once the color starts changing, turn off the flame, else it will burn. The heat of the pan will complete the process of making Ghee. It is a very delicate process and once you understand when to turn off the flame, you will get a very nice consistency of ghee.
Ghee / Clarified butter is a very important ingredient in Indian cooking especially in sweets. Along with Ghee I contribute all the following recipes to RCI Tamil Festival hosted by a very talented cook and lovely fellow blogger Viji of Vcuisine.
Urad dal vada/ ulundu vadai
3 cups urad dal
1 tsp fenugreek seeds
1tsp crushed pepper
1 tsp crushed ginger (optional)
2-3 crushed green chillies (optional)
Oil for deep frying
Soak urad dal and fenugreek seeds in warm water for one hour. Grind the dal by adding very little water as possible. The batter should be very thick. When the batter is dropped in water it should float as a ball without getting dissolved.
Mix Salt, pepper, ginger and green chillies to the batter.
In a heavy bottomed pan heat oil. Wet your hands with little water so that the batter does not stick to the hands and make a donut shape out of the batter. Drop it in hot oil and deep fry till golden brown. Crispy vadas are ready!
Dry fruit laddus
Rama Navami Panakam
Paruppu vadai/ masal vadai
Tamil Festive Food
There is a new member in our family! Wanted to share with you guys pictures and pleasure of our new "Toyota Highlander".