Clarified Butter and Butter Ghee, Whats Cooking America Clarified Butter and Butter Ghee Clarified Butter and Butter Ghee are also known as Liquid Gold. I know that regular butter is fantastic, but believe it or not, butter can be made to taste even better! The only difference in making both Clarified Butter and Butter Ghee, is the length of the cooking time. Unlike cooking oils, butter is not 100% fat – but only approximately 80% fat and 20% water. When the water is removed, you are left with pure butterfat which is also know as Clarified Butter or Butter Ghee. Clarified Butter and Butter Ghee are usually used for frying and sauteing. You can use clarified butter the same as you would regular butter, but I tend to reserve clarified butter or butter ghee for dishes where you’re really going to taste the butter in the dish. Clarified Butter: Also called drawn butter. Regular butter is made up of butterfat, milk solids, and water. Clarified butter is the translucent golden butterfat left over after the milk solids and water are removed. In short, clarified butter is just butter that contains only pure butterfat.

It has a higher smoke point than regular butter, thus allowing you to be able to cook at higher temperatures, and won’t spoil as quickly. Butter Ghee: Clarified butter and ghee are not the same. Ghee is clarified butter that has been cooked longer to remove all the moisture, and the milk solids are browned (caramelized) in the fat and then strained out. This gives a rich nutty taste. Ghee has a longer shelf life, both refrigerated and at room temperature. It is traditionally used in Indian cuisine. Making Clarified Butter and Ghee Tips and Hints: Type of Butter Used: Always use unsalted butter. Use organic butter or the best butter you can purchase. Cheap butter contains lots of water and chemicals, plus it burns much faster. When making clarified butter always start with at least 25% more unsalted butter than the amount of clarified butter needed, as the volume is reduced during the melting and straining process. 1 pound of butter = about 1 1/2 cups clarified butter or ghee. Type of Pan Used: Use a heavy bottomed and deep stainless steel pan. Make sure the pan you will be using is clean and dry.

Chef’s Tip – Use a double boiler. This let you safely clarify your butter while busy elsewhere in the kitchen. Never cover the pan during the whole cooking process. Low Heat: Use low heat so the butter will not burn. Yes, turning up the heat will melt the butter faster, but the milk solids may begin to burn. For fast melting, cut the unsalted butter into pieces and melt slowly in a heavy saucepan for approximately 30 minutes. Storing clarified butter and ghee: They can both be stored, covered, without refrigeration in a glass or earthen jar for about six (6) months. At room temperature, they become semi-sold. With refrigeration, they both harden and can be stored, covered, for about one 91) year. Do not let any water get into your clarified butter or ghee jar. A drop of water can easily promote bacteria and spoil them. Using clarified butter and ghee: Clarified butter and ghee is great to saute with because it does not burn as easily as ordinary butter. It is useful in all kinds of sauce making, especially the butter-based sauces like Hollandaise Sauce . It is also a delicious accompaniment for lobster or crab.

Use in place of regular butter in your cooking. How To Make Clarified Butter – How To Make Butter Ghee: The only difference in making both clarified butter and butter ghee, is the length of the cooking time. The additional Ghee directions are in blue print below. Making Clarified Butter: Place one (1) pound of unsalted butter in your pan. Over low heat, melt the butter. When the butter has completely melted, continue to heat it over low heat. When the melted butter starts boiling, it will begin to foam and sputter a lot at first as the water boils off. Continue boiling the butter, uncovered. As the butter melts, it will slowly separate into three (3) layers: The top layer is a thin layer of foam (this is the butter’s water content boiling off. The middle layer contains the liquid. The bottom layer is where most of the milk solids are. Slowly the liquid on top becomes more and more transparent. When the clarified butter has a golden transparent color, there is very little foam left on the surface, and the solids have settled on the bottom, the clarified butter is ready.

The cooking time is approximately 30 minutes, depending on the heat source and the kind of pot that you use. Remove from heat immediately as it can burn easily at this point. Making Ghee: Continue to slowly cook over low heat, watching carefully and stirring occasionally, until solids on the bottom of the pan turn light brown and the liquid deepens to golden and turns translucent and fragrant. Also a rich aroma (aroma smells like popcorn) arises in the air. Immediately remove from the heat. Important – If you leave it on the heat too long, you will burn the residue and all of the ghee will have a burnt taste. Ways to remove the foam and solids: Skim off the foam after removing from heat. Let the butter cool awhile to let more of the solids settle, and then pour or spoon out the clarified butter, leaving the remain milk solids in the pan. Pour the hot melted cutter through cheesecloth, fine-mesh skimmer, or tea strainer to filter out the foam and solids that have settled, letting the clarified butter flow into a jar. My favorite way – Pour the hot melted butter into a container and allow it to separate on its own while cooling, and then refrigerate.

After it has solidified, you can easily scrape off the hardened foam on top. Use a gravy or fat separator to make the skimming easier. Strain the melted butter through a typical coffee filter. The advantages of making your own clarified butter and/or ghee: You can choose the quality of butter used. Home clarified butter and ghee tastes better. Making your own is much cheaper than purchasing it. High smoke point of 375 degrees F. Long shelf life (refrigerated or room temperature). Is well tolerated by those with lactose intolerance. Home Made Ghee – Clarified Butter – Brinda Bungaroo Contact Home Made Ghee – Clarified Butter Today it is all about Ghee. For those who don’t know what I am relating to, well in simple terms it is clarified butter. As its name suggest it made from butter, which is cooked until you end up with a smooth textured cooking fat. It has a more intense flavour than original butter and for that reason a little bit goes a really long way in cooking. It is a revered cooking ingredient in the Indian cuisine. Throughout my upbringing I have been exposed to authentic food prepared by my mother. This exposure has made me more aware of the food I now prepare and consume.

Watching my mother cook has given me the love I have now for preparing things from scratch – homemade. In doing so it makes me appreciate the food better,and I am very much one for non-additives in food as much as possible. Although my recipe is different to that of my mother. The way mum used to do was more time consuming and needed even more patience. Every day when she boiled milk, she would remove the top creamy film that is formed on the milk, removed with care and kept in a container (in the fridge). Once mum had enough cream reserved she would whisk it all together and then cook the same way I do mine and her homemade ghee would be done. In the old days when there was no fridge, in order to preserve this cream it would be kept in an earth bowl. And it is the one thing that Lord Krishna loved eating and was named “Makhan Chor” . The stories of Lord Krishna’s childhood and youth tell of his mischievous pranks as Makhan Chor (butter thief), he was very good at it too………… Today will be about this golden butter that many of us cook with. If you have used ghee before you will know how it enhances and enriches the flavour of food.

It also has many benefits…. Its health benefit dates from the golden ages (for centuries) – reflect very much as it is referred to “liquid gold” because of its glossy, beautiful golden colour. Ghee is very a traditional ingredient and also considered sacred in some cultures. As it is made from the cow’s milk and we know the cow is considered as very sacred animal and used in religious ceremonies. The Benefits of Ghee Home Remedy: This is an old remedy but one I still do in the winter season. If your suffer from a dry cough or wheezy chest, take a small teaspoon of pure ghee, melt it and add a little bit of clear honey and squeeze of lemon, take it on an empty stomach in the morning. I know some may say this sound ehhhh, but it works, acts like a natural lubricant it soothes the lining of the throat and stomach. It also helps a good digestion, meaning getting rid of unwanted toxins in the body, crudely speaking it helps to give you a regular bowel movement. Pure ghee can be expensive but it is so easy to make – it is a one ingredient dish. Many people make it with unsalted good quality butter, but I make mine with rich clotted cream.

The end result is amazing, rich, full of flavour, easy to make and smells gorgeous while it is cooking. Once cold it sets like beautifully, with the perfect smooth texture. So my advice will be try and make it at least once, and you will know exactly what I mean. Ingredients: Clotted cream You need more equipments than ingredient for this one. You need – A medium size saucepan, a fine wire mesh strainer, cheesecloth, a spoon, and patience…… Method: To make ghee, place the clotted cream in a saucepan over medium-low heat. As it starts to boil and bubble, you will notice the butter starting to separate. As it heats up, the milk will start to separate into layers with a foam appearing on the top layer. The milk solid will settle and rest at the bottom of the pan. At this stage a clear golden liquid will float in the middle. During the cooking process the cream will foam up then stop bubbling until a golden liquid is reached. At this point, the melted cream would have turned into ghee leaving darker brown reddish sediment at the bottom of the saucepan. Do not try and scrape the bottom, turn the heat off and leave to rest.

Once cool, carefully pour into a wire mesh strainer lined with cheesecloth to catch any pieces of the sediments. I am sure you would like to know what about the browned bits, I never discard it. It is my favorite part, my very first taste of how the ghee would taste. Mum used to do that for us and I do the same now. Leave the saucepan to cool down completely and using a spoon scrape all the brown bits. Once that done, add some sugar to it and mix all together – we call it “Kokornee”. Quite honestly I am not sure if I have spelt it correctly and not sure what is the real name for it fudgy, rich tasty burnt ghee sediment is. But I can keep on eating it, it is so nice. This homemade Ghee will last up to a month at room temperature, and much longer in the fridge. I store mine in the fridge. Easy to use in most cooking, frying, stir fries or a drizzle on vegetables.

Brinda’s Note: Sealed and preserved in the fridge How to Make Clarified Butter How to Make Clarified Butter 62 comments - 03.27.2010 Clarified butter is used when you’ll be frying something either for an extended period or over high heat. For those times when you want the flavor of butter, rather than oil, you’ll want to use clarified butter can stand being cooked longer, and to a higher temperature, than regular butter. Clarifying butter removes the milk solids, which are what causes butter to burn if cooked for a long time. Many Indian cooks use ghee, which is similar, except it’s usually been cooked longer to decrease the moisture and deepen the flavor, and is sometimes seasoned with tumeric, fenugreek, or another spice. But in its plain form, it’s interchangeable in recipes that call for clarified butter and can be found in markets that specialize in Indian cooking or online . Be sure to use unsalted butter. And use a good quality one—you’ll notice the difference once it’s reduced down. You can clarify any quantity of butter than you wish.

If you want to make a specific quantity for a recipe, figure that you’ll lose about 25% of the volume of butter. So for example, if you start with 4 ounces (115gr) of butter, you’ll end up with approximately 3 ounces (85gr) of clarified butter. A little jar of clarified butter in the refrigerator is nice to have on hand for scrambling eggs, frying meats, fish, and vegetables in a skillet, or stirring into a pot of just-cooked rice. It’s sometimes called into play in the pastry kitchen as well. Clarified Butter Unsalted butter, cut into cubes 1. Heat the unsalted butter in a heavy-duty saucepan over very low heat, until it’s melted. Let simmer gently until the foam rises to the top of the melted butter. The butter may splatter a bit, so be careful. 2. Once the butter stops spluttering, and no more foam seems to be rising to the surface, remove from heat and skim off the foam with a spoon.

(It can be saved and added to soups, bread doughs, polenta, pilaf, or a bowl of warm oatmeal.) Don’t worry about getting every last bit; you can remove the rest when straining it. 3. Line a mesh strainer with a few layers of cheesecloth or gauze, and set the strainer over a heatproof container. 4. Carefully pour the warm butter through the cheesecloth-lined strainer into the container, leaving behind any solids from the bottom of the pan. Storage: Clarified butter will keep for 3 to 6 months in the refrigerator. Some say you can leave it at room temperature if the conditions are optimal, but I keep mine under refrigeration. It can also be frozen for a similar length of time. Note: If you continue to cook the butter in step #2, it’ll turn a nutty-brown color and take on a pleasant aroma, which the French call beurre noisette, because of the nut-like smell and taste. You can use it right away as is, with or without the foam, and it’s wonderful drizzled over steamed vegetables.

Related Links and Recipes Indian Cuisine | Veganuary Indian Cuisine Tweet Indian cuisine is the vegan’s friend. An extremely popular choice in the UK, your familiar curry house need not become a ‘no-go zone’ now you are vegan. In fact, you may find that Indian restaurants are some of the best places to dine with non-vegan friends and family, as well as other vegans of course. In this guide we’re using Indian as a general term – if you are lucky enough to live somewhere like Birmingham or Leicester (UK) then you will know that we’re only scratching the surface of what’s on offer from various regions, as well as neighbouring countries. The most important thing to check is whether the restaurant you are visiting uses ghee (clarified butter) or vegetable oil. Traditionally, most curries were cooked in ghee, however, vegetable oil is far more cost effective and, more often than not, you will find it is the preferred choice. Don’t panic if you are visiting a place that still uses ghee; they should have some vegetable oil in the kitchen so you will just need to ask whether your dish can be cooked freshly. In situations like this it is advisable to avoid any buffet set-up and order straight from the menu.

When you know that vegetable oil is used for cooking then you can order pretty confidently off any menu, and pick from the majority of dishes marked Vegetarian. There are a few ingredients you will need to watch out for and avoid, the main ones being yogurt, cream and paneer cheese. Typically you should find these listed in the ingredients below the name of the dish, but it is wise to always double check with your server if it doesn’t seem obvious. Naan bread in restaurants is likely be made with yogurt, and therefore no longer an option. There are some tasty vegan naan options starting to appear in the marketplace, however, so you can still have them with curries at home. Poppadom/papadum, chapatti, puri/poori and rotti are all vegan, so you can order as many of those as you like. Chapatti are often brushed with butter, and although your server should give you the option, it is always a good idea to say you want them ‘plain’. Equally poppadoms are usually served with an array of sauces and chutneys, most of which are all vegan. Raita is a sauce made from yogurt, so that is one to forgo.

In terms of starters, onion, cauliflower and okra bhajis, vegetable samosas and vegetable pakoras are all vegan. And there’s a heap of mains and sides to choose from! Vegetable curry, veggie vindaloo, chana masala/chole (chickpea curry) sambar, vegetable biryani and balti are all great main options. And the majority of the sides tend to be veggie-packed; saag aloo, aloo gobi, tarka daal, daal, chana saag and Bombay potato are all filling and flavourful dishes. One member of the Veganuary team frequently skips the main altogether, opting for sides only as she thinks they’re so delicious! Hopefully you’ll now feel a little more confident walking through the doors of your local Indian restaurant, and we’d love for you to leave your feedback below. Some of the best meals and experiences might be missed, however, if you don’t ever chat to the restaurant staff. Often they’ll point out something on the menu that you never would have noticed, and a quick word in the chef’s ear can result in some amazing food arriving at your table. So go out there, experience and enjoy!

And, why not check out our range of Indian Vegan Recipes ! Fantastic Indian Recipes Food in India - Indian Food, Indian Cuisine - traditional, popular, dishes, recipe, diet, history, common, meals, rice Food in India - Indian Food, Indian Cuisine India Recipes 1 GEOGRAPHIC SETTING AND ENVIRONMENT The Republic of India, Asia's second-largest country after China, occupies the largest part of the South Asian subcontinent, which it shares with Pakistan, Nepal, Bhutan, and Bangladesh. India's total area is 3.3 million square kilometers (1.3 million square miles). Among India's most serious environmental problems are land damage, water shortages, and air and water pollution (about 70 percent of India's water is polluted). Even in rural areas, the burning of wood, charcoal, and dung for fuel, coupled with dust from wind erosion during the dry season, creates an air pollution problem. Rice, the largest crop, is grown wherever the conditions are suitable. 2 HISTORY AND FOOD Some of India's foods date back five thousand years. The Indus Valley peoples (who settled in what is now northern Pakistan) hunted turtles and alligator, as well as wild grains, herbs and plants.

Many foods from the Indus period (c. 3000–1500 B.C.) remain common today. Some include wheat, barley, rice, tamarind, eggplant and cucumber. The Indus Valley peoples cooked with oils, ginger, salt, green peppers, and turmeric root, which would be dried and ground into an orange powder . The Aryan-speaking peoples who entered India between 1500 and 1000 B.C used leafy vegetables, lentils, and milk products such as yogurt and ghee (clarified butter). The Aryans also used spices such as cumin and coriander. Black pepper was widely used by 400 A.D. The Greeks brought saffron, while the Chinese introduced tea. The Portuguese and British made red chili, potato and cauliflower popular after 1700 A.D. Perhaps the biggest contributors to India's culinary heritage are the Muslim peoples from Persia and present-day Turkey, who began arriving in India after 1200. These peoples, known later as the Mughals, ruled much of India between 1500 and early 1800.

They saw food as an art, and many Mughal dishes are cooked with as many as twenty-five spices, as well as rose water, cashews, raisins and almonds. Baigan Bhartha (Eggplant Puree) 1 teaspoon fresh ginger, finely chopped or grated 1½ teaspoons vegetable oil ½ teaspoon turmeric, ground ½ teaspoon chili powder 1 teaspoon salt 1 teaspoon garam masala (see recipe below) Procedure Wash and cut eggplant and tomato into small cubes and finely chop onion and ginger. Heat the oil in a saucepan for 1 minute. Add the onion and ginger and fry over medium to high heat, stirring constantly, until golden brown. Add the turmeric, chili powder, salt, and garam masala to saucepan. Mix thoroughly. Add the eggplant and tomato to saucepan. Stir well and cover pan with lid. Reduce the heat to low and cook until the eggplant and tomato are soft, stirring occasionally to prevent vegetables from sticking to pan. After 20 minutes, remove the lid and continue to cook over low heat, stirring often, until liquid evaporates. The dish is ready when the ingredients are blended together as a thick puree.

Serve with rice, whole wheat bread, or tortillas. Serves 6. 1 teaspoon black pepper, ground 2 teaspoons cinnamon ½ teaspoon cloves, ground Nutmeg, ground, to taste Chapati, or Indian bread, is prepared throughout India. The woman in the picture on the left is working in a typical urban kitchen in the city of Ghaziabad. The woman on the right prepares chapati in a typical village kitchen in northern India. EPD Photos/Himanee Gupta Mix all the ingredients together. Store in an airtight container and add to recipes as needed. 3 FOODS OF THE INDIANS What Indians eat varies by region and religion. Northern Indians eat more flat breads, while those from southern India prefer rice. In coastal states, such as Kerala and Bengal, fish dishes are popular. Chicken and mutton (sheep) are eaten more often in mountain and plains regions. While many Hindus avoid eating beef, Muslims avoid pork. In addition, many Indians—particularly Hindus, Buddhists, and Jains—are vegetarian. Spices are used in many Indian dishes. When it is hot, spices such as chili peppers and garlic help the body sweat and cool it down.

In colder weather, spices such as cloves, cinnamon, ginger, black pepper, cardamom, and nutmeg help warm the body. Indian cuisine is varied, but many dishes are cooked in a similar way. The preparation starts with frying onion, ginger, garlic or spices such as cumin seeds in oil at a high temperature. Meats, vegetables, flavorings such as yogurt, and spices such as turmeric then are added. The dish then simmers at a low heat until the ingredients are cooked. At the end of the preparation, leafy herbs such as cilantro and flavorings such as lemon juice are added. This style of preparation may be linked to the traditional use of cow dung. For centuries, families would cook by placing a pan on top of patties made from cow dung. Like the charcoal used in modern-day barbecues, dung initially produces a high heat, but then burns slowly. Although middle-class and urban Indians have electric or gas stoves, many rural households still use cow dung (waste). Dal, or spicy lentils, are shown here in a traditional serving dish. Dal is usually made with red lentils, but any lentils may be used.

EPD Photos/Himanee Gupta Wash the spinach well and remove stems. Finely chop the onion, garlic, and ginger. Heat the oil and butter in a saucepan over medium to high heat. Add the cumin seeds and fry for 30 seconds. Add the chopped onion and fry until golden, about 2 minutes. Next add the chopped garlic and ginger and fry for about 1 more minute. Add the ground cumin, coriander, turmeric, chili powder, and salt; mix well and add the spinach. Mix rapidly to coat with spicy mixture. Lower the heat to medium and add about ¼ cup water. Stir, cover with lid, and cook for about 5 minutes. Serves 4-6. Palak Bhaji (Spicy Fried Spinach) earns its name from several of the favorite spices of Indian cooks—garlic, ginger, cumin, coriander, turmeric, and chili powder. EPD Photos/Himanee Gupta Tandoori Chicken (Spicy Barbecued Chicken) Ingredients Onion slices (optional) Procedure Prick each piece of chicken with a fork. Rub the pieces with salt and black pepper.

In a separate bowl, combine the yogurt, ground turmeric, paprika, chili powder, garlic powder, salt, and garam masala. Mix well. Drop each piece of chicken into a bowl and coat with the yogurt mixture. Place the chicken in a glass baking dish and cover with plastic wrap; refrigerate for at least 1 hour. (The chicken can be refrigerated overnight). Preheat the oven to 350°F. Bake the chicken, uncovered, for about 30 to 40 minutes. (When pricked with a fork, the juice that runs out of the chicken should be clear.) When thoroughly cooked, place the chicken on a serving plate. Slice the lemon and squeeze the juice on top before serving. Top with the sliced onions if desired. Serves 4 to 6. 4 FOOD FOR RELIGIOUS AND HOLIDAY CELEBRATIONS Nearly every holiday in India requires a feast. The year's biggest festival is Diwali, which occurs in October or November. The actual date is set by the lunar calendar and varies from year to year. The festival's meaning varies by region and religious group.

But some traditions are shared: old debts are paid off, homes are cleaned, new clothes are made or purchased, and an elab orate meal is prepared. On Diwali and other festive occasions, India's Mughal heritage takes center stage. The Mughals saw eating as an art and a pleasure. Courtly chefs prepared food that tasted good, and delighted the senses of smell, sight and touch. Many Mughal dishes call for meat, but vegetarians incorporate the spices and nuts that Mugal cooking made popular. In addition, many purchase sweets such as ladhu and barfi at local shops, and distribute them among their relatives and friends. Many of these sweets also date to Mughal times, and use ingredients such as besan (chickpea flour), paneer (a white cheese), rose water, almonds, and sugars. Many celebrate the start of spring with Holi. In the morning, people splash each other with colored water and smear one another with red, yellow, green, blue and orange powders. Many also drink bhang , a yogurt drink. After the festival, the old clothes are burned and halwa (a sweet dish made with wheat or rice flour, butter and sugar) is eaten.

The day often ends with a feast and musical festivities. Halwa "cakes" are often served for breakfast on special occasions, such as birthdays. Tamatar Salat combines the cooling flavor of mint with the sharper flavors of tomatoes, onions, and lemon. EPD Photos/Himanee Gupta Tamatar Salat (Luscious Tomato Salad) Ingredients 1½ Tablespoons lemon juice ¼ teaspoon salt, or to taste 1 teaspoon sugar Dice the tomatoes, finely slice the green onions, and chop the mint leaves. Toss together in a large bowl. In a small bowl, mix the lemon juice, salt and sugar together. Pour the mixture over the tomatoes, onion and mint leaves. Mix thoroughly, but gently. Procedure Wash the rice and soak in water for 30 minutes. Drain well. Boil the milk in a large pan. Lower the heat and add the rice and cardamom seeds. Simmer on low heat until mixture thickens to a pudding-like consistency, about 1½ to 2 hours. Stir every 5 to 10 minutes to prevent mixture from sticking to sides and bottom. When the mixture has thickened, remove from the heat.

Let cool about 25 minutes, and then add the sugar and stir well. Add the raisins and almonds. Serve hot or cold. Serves 4 to 6. 5 MEALTIME CUSTOMS Indians eat several small meals a day. Many families begin the day at dawn with prayers. A light meal of chai (Indian tea) and a salty snack will follow. Breakfast usually takes place a couple of hours later, and may include a traditional Indian dish such as aloo paratha (a flatbread stuffed with potato and fried), or toast with eggs. Other popular breakfast dishes include halwa (made with ground wheat, butter, sugar and sliced almonds) or uppma, which is a spicier version of halwa. Students often eat a mid-morning snack, such as a banana with juice or tea, at school. Lunch usually includes one or two cooked vegetable dishes, rice and chapati (a flat-bread that resembles a Mexican tortilla). Many students carry their lunches from home in containers known as tiffins. Many students also eat sandwiches. An afternoon snack often is served around 5 or 6 P.M.

It includes tea and namkeen (snacks or appetizers), and sometimes may involve a visit to a restaurant or street stall that sells spicy snacks such as samosa (a small turnover stuffed with potatoes and peas) or bhel puri (a combination of puffed rice, yogurt, tamarind sauce, and boiled potatoes) . In addition, fruits such as mango, pomegranate, grapes, and melon may be served. Dinner traditionally is served quite late, and includes two or three vegetable dishes along with rice and chapati . In many households, both adults and children take a cup of hot milk, flavored with sugar and a touch of cardamom before going to sleep. Chai (Indian Tea) Oil, for deep frying Procedure In a large bowl, blend together the flour, salt, ajwain (or dried oregano) and black pepper. Add the oil and rub into the flour with fingers. Add water to the flour and continue mixing with fingers to create a smooth, flexible dough. With the thumb, index, and middle finger, break off pieces of the dough. Press until each piece is about ¼-inch thick.

Prick each piece with a fork; let dry for 20 to 30 minutes. Heat the oil in deep-frying pan and drop the dough pieces into the oil and fry for about 3 minutes. Carefully remove from oil with a slotted spoon and drain on paper towels. Makes about 2 dozen. 6 POLITICS, ECONOMICS, AND NUTRITION About 22 percent of the population of India is classified as undernourished by the World Bank. This means they do not receive adequate nutrition in their diet. Of children under the age of five, about 53 percent are underweight, and more than 52 percent are stunted (short for their age). The government put into place a national system to distribute Vitamin A to children, which contributes to malnutrition and blindness. India is one of the few countries where men, on the average, live longer than women. To explain this, it has been suggested that daughters are more likely to be malnourished and be provided with fewer health care choices. In a society where sons are favored over daughters, female infanticide is a mounting problem. In addition, hundreds of thousands of children are living and working on the streets.

Child prostitution is widespread. Special measures are being taken by the government to rehabilitate juvenile prostitutes and convicts to help remedy the growing problem. India's government has established an extensive social welfare system. Programs for children include supplementary nutrition for expectant mothers and for children under the age of seven, immunization and health programs, and prevocational training for adolescents. The government is also paying increasing attention to health, maternity, and childcare in rural India by sending out growing numbers of community health workers and doctors to areas in need. 7 FURTHER STUDY Books Achaya, K.T. Indian Food: A Historical Companion Delhi: Oxford University Press, 1994. Hospodar, Miriam Kasin. Heaven's Banquet: Vegetarian Cooking for Lifelong Health the Ayurveda Way E.P. Dutton, 1999. Jaffrey, Madhur. Madhur Jaffrey's Spice Kitchen. Carol Southern Books, 1993. Kirchner, Bharti. The Healthy Cuisine of India Lowell House, 1992. Lethaby, Jo, editor. Indian Food and Folklore . (Laurel Glen, 2000).

Solomon, Charmaine. The Complete Asian Cookbook Charles E. Tuttle Co., 1992. Web Sites Ghee Wali Chicken Curry Recipe - Boldsky.com »Ghee Wali Chicken Curry Recipe Ghee Wali Chicken Curry Recipe Published: Thursday, March 14, 2013, 19:31 [IST] Subscribe to Boldsky The name ghee chicken curry itself is enough to testify that the dish is delicious. Ghee or clarified butter is very widely used in the Indian cuisine. But ghee is rarely used as the main flavour of a chicken curry recipe. Usually, ghee is added to other Indian chicken recipes for its aroma only. But for ghee chicken curry, clarified butter is the flavour, not the smell. That is why ghee chicken curry is a very rare dish. The recipe for this chicken curry is not very complicated. In fact, it uses all the normal spices that are used in an Indian chicken recipe. The only difference is that warm ghee is used to season this dish after it is cooked. It is by all means a royal recipe because only kings and emperors could afford to have so much ghee daily!

Serves: 4 Kasuri methi or dry fenugreek leaves- 1tbsp Salt- as per taste Procedure Marinate the chicken with lemon juice and salt for 30 minutes. Meanwhile chop all the spices that you need for the dish. Now heat half a cup ghee in a deep bottomed pan. Season it with bay leaf, cardamom, cinnamon and cumin seeds. Add onions and saute on a low flame for 3-4 minutes. When the onions become translucent, add chicken pieces. Saute the chicken pieces for 3-4 minutes more until they start turning golden. Then add ginger, garlic and green chillies. The garlic must be whole to reduce its pungent flavour. Cook for 2 minutes and then add tomatoes. Sprinkle salt, red chilli, cumin and garam masala powder. Mix it well and saute for another 5-6 minutes on a low flame. Then add 1 cup of water. Cover and cook for 10 minutes. You need to keep stirring it to prevent the curry from sticking to the bottom of the pan. After 10 minutes, when the chicken is totally cooked, heat the left over ghee in a deep ladle.

When it gets warm, add kasuri methi and heat it for 30 seconds. Now add this warm ghee as a seasoning or chok to the chicken curry. You can serve ghee chicken curry with pulao and also with naans.

Indian food Glossary - Indian food hindi names, telugu names, tamil names and kannada names Indian Food Glossary Achar: Any kind of pickle Aloo: Potato Biryani : A fancy rice casserole, often containing meat, poultry, seafood or vegetables Chapati/Roti: Thin bread cooked on the griddle Dal: Any kind of legume--beans, peas, or lentils Dosa: Crispy, crepe-like southern Indian specialty filled with potatoes or vegetables Korma : Braised meats in a thick, mild creamy sauce Kulcha: Tender, pita-like bread cooked in the tandoor Lassi: A refreshing, creamy yogurt drink that can be sweet or salty Masala: Spice blend Naan: Flat, oval bread cooked in the tandoor Pakora: Fritter dipped in a spicy chickpea batter; can be made with vegetables, cheese, chicken or seafood Paneer: Cheese Paratha: Flaky bread fried on the griddle Poori: Airy, deep-fried bread Pulao : An aromatic rice pilaf Raita : A yogurt-based condiment usually containing vegetables Rasam: A thin, spicy broth Saag: Spinach, but can also refer to other greens Sambar

: An extremely spicy broth popular in southern India Samosa: Flaky, pyramid-shaped pastry stuffed with potatoes or ground meat; a traditional Indian snack Tandoor: A deep, clay oven that has very high temperatures Tandoori : Any dish cooked in a tandoor Vindaloo : An extremely spicy curry dish that's a regional specialty of Goa A to Z Glossary Aachar: Indian Pickles are mainly made with vegetables and fruits like mango, lime, green chilies etc.

Made mostly during the summer in India, they are a spicy and delightful addition to the Indian meal. One has to get aquatinted with the strong flavors of most pickles, so do try one. Appam: Wafer thin, round and flat. They are usually made out of rice, potato and/or various lentil flours Aloo: Potato Am chur: Mango powder. A sour flavoring agent. Appam: Wafer thin, round and flat. They are usually made out of rice, potato and/or various lentil flours Ata (Atta): Chapatti flour . Fine whole meal flour used in most Indian breads. Avial: Vegetable curry from the south of India __________________________________ Bandai: Aniseed stars. Badam: Almond Bagar or Tadka or Chounk: Spices and herbs are added one at a time to hot oil and this tempering is either done as the first step in the cooking process, before adding the vegetables for example, or as the last, pouring the tempered oil over a cooked dish. The oil extracts and retains all the sharp flavors of the spices and flavors the entire dish.

Balchao as in the Goan recipe Prawn Balchao where the shrimp is marinated in a brine sauce: a Goan specialty where vegetables like aubergines or seafood like prawns are "pickled" in sugar, vinegar and spices for a day or two before eating. Barfi: A dessert made from milk that has been cooked slowly and reduced to a fudge-like consistency. This sweet is flavored with either saffron, vanilla essence, cocoa, rose water, etc. Sometimes nuts and fresh coconut is added. Eaten and served in bite-sized pieces "Barfi" is a very popular after dinner dessert. Just like bringing a bottle fine wine when you visit someone for the first time, a decorative box filled with different kinds of "Barfi" is a traditional gift in India. Basmati rice: Basmati rice is authentic Indian long grained white rice, which has unique nutty flavor. Basmati rice is very popular in India and all over the world. A wide variety of rice dishes are made with Basmati rice.

They are: plain steamed rice, pulaos, pilafs, biryanis or just different types of fried rice  which include meat, vegetables, nuts, and even fruits sometimes. Gourmet cooks prefer to use Basmati rice for its fragrant flavor. Special occasion rice dishes are mostly made with Basmati rice. Besan: Chickpea flour. Bhaaji or Sabji: Deep-fried vegetable dipped in a seasoned batter  usually made with onion. Bahare: Stuffed Bharta: A spicy vegetable dish, with a pulp like consistency. A commonly made bharta is a "baingan" (eggplant) bharta. Bhel Puri: One of Bombays favorite snacks. It is a mixture of puffed rice, "sev", "puri", lentils, finely chopped onions, chopped coriander topped with two kinds of chutneys; one is the sweet tamarind date chutney and the other is the spicy cilantro chutney. Bhuna or Bhunao: is to saut� or stir-fry.

Usually onions, tomatoes, ginger, garlic and green chilies are fried in oil, but to make sure that this doesnt stick, burn or cook unevenly, a small amount of liquid is added, repeatedly. After the oil separates from the mixture, the main ingredient (meat or vegetable) is added and cooked. Biryani: Elaborate dish made from spiced saffron rice cooked with pieces of lamb, chicken or vegetables. It is usually made on special occasions since it takes a long time to make a biryani, but it is surely worth the effort. It always tastes better the next day since the spices marinate and flavor the meat and rice. Bombay Duck: A smallish fish native to the Bombay area known locally as Bommbil. It is dried and appears on the table as a crispy shallow-fried starter or as an accompaniment to a curry. Bondas or Vadas: Round deep-fried savory snack made in different varieties usually from lentils, potatoes etc. eaten with a chutney. Boti Kebab: Marinated boneless cubes of meat cooked in a tandoor.

Brinjol: Eggplant __________________________________ Cassia Bark: A corky bark with a sweet fragrance similar to cinnamon and is used extensively in Northern Indian cookery. Cayenne pepper: A type of chili powder. Ceylon curry: Usually cooked with coconut, chili, and lemon. Chaamp: Chop. Chakla Belan: A special rolling pin and board. Chamcha: Spoon or ladle. Chaat: Salty snacks served with an array of sweet and spicy chutneys. Chai: Indian tea. Chapatti: Unleavened Indian flatbread made with wheat flour, water, oil and salt. Usually cooked on a "tava" or thick griddle and brushed with "ghee". Chaval: Rice. Chhalni: Sieve Chili: There are a great many species of chilies, which are the fleshy pods of shrub-like bushes of the capsicum family. Chilies range from large to small and colors include green, white, purple, pink, and red. Chilies are the most important heat agent in Indian cooking. They vary in hotness from mild to incendiary-like potency. Most commonly used are the small, fresh green or red chilies.

Red chilies can be dried and used whole, and chili powder is made from grinding dried chilies. Chimta: Tongs Chutney: Fresh relishes made with fruits, vegetables, and herbs. Curry : To Indians, the term curry means gravy or sauce, Curries are what made Indian cuisine famous all over the world, the most famous of all is the Chicken Curry. Residents of the rest of the world, however, have come to think of "curry" as simply a thick creamy yellow sauce or any dish seasoned with a curry-powder blend, whether it has a sauce or not. An authentic Indian curry is an intricate combination of a stir-fried wet masala (mixture of onion, garlic, ginger, and tomatoes), various spices and seasonings with which meat, poultry, vegetables or fish is prepared to produce a stew-type dish. Curry leaves: (Not to be confused with the curry spice blend) The curry leaf plant is a tropical tree of the citrus family. The long slender leaflets that look a little like bay leaves are dark green on top and paler underside. The leaves have a strong, warm curry (combination of nuts and lemons) aroma when bruised or rubbed.

__________________________________ Dahi: Yogurt Dal: Dal is an Indian word, which includes dried peas, beans, and lentils that are red, yellow orange, or pink, plus split peas and other legumes. Dal can also be used to describe a soup like dish prepared with lentils. Dals are the primary source of protein in a vegetarian diet. Dals are cooked whole or pureed, depending on the dish. Ground powdered dal is used in unleavened breads and crackers, and even in spice mixtures Dalchini or Darchim: Cinnamon Dewa: Lentils. There are over sixty types of lentils. The most common types are masoor, channa, and urid. Dhansak: Traditional chicken or meat dish cooked in lentil and vegetable puree. Doroo: Celery Dosa: A popular delicacy from southern India made from rice and "urad" dal. They are usually made very thin and pancake-like and sometimes filled with a spiced potato mixture. Served with chutney and "sambar". Dum: A way to steam foods in a pot with a tightly covered lid or a sealed pot. A popular spiced vegetable dish is "Dum Aloo".

In the olden days, the utensil was sealed with atta (dough) to capture the moisture within the food as it cooked slowly over a charcoal fire. Some coal was placed on the lid to ensure even cooking. The food continued to cook in its own steam, retaining all its flavor and aroma. Dum means, "to steam" or "mature" a dish. __________________________________ Elaichi: Cardamom __________________________________ Feni: The Goan drink made from cashews or coconut is the perfect beach drink. It was originally a very basic and local drink, much like toddy. __________________________________ Goor or gur: Jaggery (palm sugar) or molasses. Gosht: Lamb Gulab Jamun: Deep-fried cake balls served with aromatic syrups. Gurda: Kidney. __________________________________ Haldi or Huldi: Turmeric. Haldi is a very important Indian spice. It is the basis for all Indian curry spice blends. Halvah: Indian sweet made from a variety of finely grated vegetables, milk, and sugar and flavored with cardamom. The consistency is that of a thick pudding. Among the popular halvah is the "Gajar Halvah".

Hing: Asafetida is the dried gum resin of an East Indian plant. It has a strong odor and the flavor is a little like "spicy garlic. Usually just a pinch is used for cooking mainly fish, vegetables and making "Indian pickles". It is available in a yellow powdered form. __________________________________ Idli: South Indian steamed rice cakes: a very popular snack from the south of India. Generally eaten with "sambar" and "chutney". Imli: Tamarind. Jaifal or Taifal: Nutmeg Jal frezi: Saut� or stir-fry. Jalebi: These sweet crisp round whirls, made from plain flour and water deep-fried and then dipped in sugar syrup, served hot or cold, make a favorite Indian dessert. Kala jeera: Black cumin seeds. Kala namak: Black salt. Kaleji: Liver. Kalongi: Nigella, similar to wild onion seeds. Karanji: Pastries made out of whole-wheat flour and filled with a cooked mixture of freshly grated coconut and sugar. It is a Maharashtrian delicacy.

Karela: Small, dark green, knobby vegetable of the gourd family. Kashmir Chicken: Whole chicken stuffed with minced meat. Katori: Small serving bowls which go on a thaali (tray). Kebabs: Marinated and spiced small pieces of any meat, poultry, fish, ground meat, vegetables, skewered and grilled in a tandoor/oven or over a grill. Kebabs can also be shallow fried over a pan. Keema: Ground meat, raw or cooked. Kheer: Essentially a rice pudding, made with rice, milk and sugar flavored with cardamom. Sometimes nuts are added. Served either hot or cold. Khoya: Also known as "mawa" is made by bringing milk to a boil in a pot and stirring continuously thereafter on a low flame. It is then reduced and thickened to the consistency of soft cream cheese. Used widely in the making of many Indian desserts and sweet meats. Khurzi: Lamb or chicken, whole with spicy stuffing. Kish mish: Sultanas Koftas: Spiced meat or vegetable balls deep-fried and served with a curry sauce. Kokum: A variety of plum, pitted and dried.

They are very sour. Korma: Rich sauce thickened with yogurt, nuts or poppy seeds, fragrantly seasoned with aromatic spices. Kulcha: Flatbread often stuffed with onion or potatoes and seasoned with cilantro. Kulfi: Sweet, aromatic ice cream made from cream, milk, and sugar flavored with mango, pistachios, saffron etc. __________________________________ Lasan: Garlic Lassi: A tall cool drink made from yogurt and water and made either sweet or salty. Lavang: Cloves Makhani: A traditional dish. Tandoori chicken is cooked in ghee and tomato sauce. Makke: Corn flour Maiai: Cream Masala: Spices, herbs and other seasonings ground or pounded together. When wet ingredients like water, vinegar, yogurt etc. are added to the spice mixture it is appropriately called a "wet masala". Dry spice mixtures are also called "Garam masala" or commonly known in the world as "Curry powder". Indian cooks generally don't use pre-prepared curry powder (originally a British invention to approximate Indian seasoning) but prefer making their own ever-changing blends.

Malaya: The curries of Malaya are traditionally cooked with coconut, chili, and ginger. Mama: Puffed basmati rice. Masala Dabba: Spice box containing the commonly used dry spices and is always kept near the cooking range for easy and quick access. A spoon is included for ease of use. Masoor: Red lentil with a green skin. Mattar or Mutter: Green peas. Mattar Paneer or Mutter Paneer: Curried peas with cubes of fried homemade cheese. Methi: Fenugreek. Mirch: Pepper. For centuries the most important spice, gaining the title king of spices. It grows on vines that flower triennially and produce clusters of berries, which are picked and dried which then become peppercorns. Green, black, and white are not different varieties. All peppercorns are green when picked and must be bottled or freeze-dried at once to retain the color. Black pepper is the dried berry. White pepper is obtained by soaking off the black skin of the berry. Peppercorns are a heat agent and can be used whole or ground. Mollee: Fish dishes cooked in coconut and chili. Moong: One of the more commonly used lentils.

It has a green skin and can be used whole, split or polished to make various dals. Munacca: Raisins Murgh: Chicken Murgh Masala: A specialty dish of whole chicken, marinated in yogurt and spices for 24 hours then stuffed and roasted. __________________________________ Naan: Indian flat bread made from wheat and baked in a tandoor. Naan keema: Baked naan bread, stuffed with a thin layer of minced meat curry Naan peshwari: Baked naan bread stuffed with almonds and or cashews and or raisins. Nargis kebab: Indian scotch egg spiced minced meat around a hard-boiled egg. Namak: Salt Nimboo: Lime __________________________________ Paan: Betel leaf stuffed with supari (betel nut), quick lime paste, kathechu paste, gulukand (rose petal preserve), fennel seeds and dried grated coconut. Paan is eaten usually after a meal and has known to aid in digestion. Paan connoisseurs always add tobacco in their paan. The paan is garnished with edible thin silver foil called "Varak".

Pakoras: Popular Indian crispy and spicy snack served usually hot out of the frying pot along with coriander chutney. A popular teatime snack served with Indian tea. Slices of different vegetables like potatoes, onion, chilies, spinach leaves, eggplant etc dipped in a batter made out of chickpea flour and a few dry spices and deep-fried. Palak or sag: Spinach or green leafy vegetable Paneer: Cheese (aka Indian cottage cheese) made from bottled milk that can be fried and curried. Papdams (Papad): Thin wafer like discs about 4 to 8 inches in diameter made from a variety of lentils, potato, shrimp, rice etc. The discs are deep-fried or dry roasted on an open flame and served as a crispy savory appetizer. Served in many Indian restaurants complimentary before a meal. Paratha: Whole-wheat unleavened flatbread. It is sometimes filled with cooked ground meat or a vegetable mixture. Slightly larger than a Chapatti and shallow fried to perfection. Pasanda: Meat, usually lamb, beaten and cooked in one piece.` Raita: A cooling chutney of vegetables and yogurt.

Rajama: Red kidney beans. Rassgulla: One of the most famous Indian sweets that originated from east India. The walnut-size balls of semolina and milk are cooked in a light sugar syrup, flavored with cardamom. Rogan Josh gosht: Rich lamb curry, literally meaning "red juice lamb". It is a traditional Northern Indian dish of lamb that is marinated in yogurt, then cooked with ghee and spices and tomato. It should be creamy and spicy  but not too hot. Roti: is Bread in Hindi. "Tandoori roti" is bread that is baked in a tandoor, "Rumali Roti" or literally meaning handkerchief bread is a kind of a thin and flaky partha made up of many layers. Ruh gulab: Rose water Sag or saag: Spinach Sagzi: The generic term for vegetables. Sambhar or sambar: Lentil curry from the south of India. Served as an accompaniment with "idli"and "dosa". Samosas: The celebrated triangular deep-fried pastry appetizers filled with vegetable or meat mixtures.

Sarson ka sag: Mustard leaves Saunf or souf: Aniseed. Seekh Kebab or sheek kebab: The word "Seekh" in Hindi means skewer. Seekh kebab simply means kebabs on a skewer. Kebabs are usually made out of ground lamb mixed with various spices, cooked in a "tandoor". Seenl: Allspice. Related to the clove family. Sev: Thin string-like fried snack preparation made out of gram flour. Used in the preparation of "Sev puri" and "Bhel Puri" or can be enjoyed just plain. Nowadays there are many spicy and non-spicy varieties of "sev" available in specialty Indian stores. Shahi: means "Royal" in Hindi Shami kebab: Round minced meat rissoles. Shashlik: Cubes of skewered lamb. Sonf: Fennel seed. Sont or Sonth: Dried ginger. Supari: Mixture of seeds and sweeteners for chewing after a meal. It usually includes aniseed or fennel, shredded betel nut, sugar balls, marrow seeds, etc.

__________________________________ Tadka: A garnish of spices and fried onions. Tadka dal: Fried lentils and spices garnished with spices and onions. Tandoor: The traditional Indian clay oven is called the "Tandoor". A Tandoor is a clay pot usually sunken neck deep in the ground. Charcoal is put on the flat bottom of the pot. The heat generated by the hot charcoal in and on the sides of the clay pot is used for cooking. Long iron rods, long enough to reach the bottom of the pot, are used in the cooking process. It is probably the most versatile kitchen equipment in the Indian kitchen. Barbecues, breads, dal, gravies made in them acquire a unique taste, very different from the food cooked on the regular kitchen oven. Tandoori Murgh: This is the bright red world famous Tandoori Chicken. Chicken marinated with spices, dried red peppers, and yogurt, cooked in a tandoor. Tej patia: Bay leaf. Thaali: A tray that holds the complete meal served in individual bowls (katori). Tikka: Skewered boneless meat cubes cooked in a tandoor.

Toor or toovar: A type of lentil. Tusci: Basil. Ghee: A Lovely Fat | Food Renegade Food Renegade by Kristen Michaelis 50 Comments | Affiliate Disclosure Ghee should be a part of every kitchen. Oh wait! You’ve never cooked with ghee? Wouldn’t even know where to start? Hardly even know what ghee is? You’re missing out. For thousands of years, ghee has been a staple in Indian cuisine. Ayurvedic thought believes ghee is the ultimate in cooking oils, healing to both mind and body. The ancient Indian philosopher Charvak (3000 B.C.) once opined: As long as you live, live happily Beg, borrow or steal, but relish ghee Relish ghee. Now that’s a philosophy to live by! Why did the ancients value ghee so much? What’s so great about it anyway? Consider this my ode to ghee. Ghee is basically butter, cleaned of milk solids.

In the west, that’s caused it to go by many names such as “clarified butter,” “butter oil,” and “drawn butter.” Unlike many new-fangled oils and fats, you can make ghee at home, on your stove top. Ghee has a golden color, a nutty and savory flavor, and (if you source it from grass-fed cows) a rich nutrient profile. Like butter from pastured cows, ghee is rich in the fat soluble vitamins A, D, and K2. It is also rich in CLA (conjugated linoleic acid) — the essential fatty acid found almost exclusively in grass-fed animals which is now believed to protect against cancer, heart disease, and type II diabetes. But, you ask, why not just eat butter? Mark Sisson answered the question this way: Why remove the milk solids and water from butter? Separating the milk solids from the butterfat almost entirely removes the carbohydrates (lactose) as well as a protein that some people are sensitive to, casein. Evaporating out the water means the flavor of the butter is less diluted.

Additionally, removing the milk solids and water also gives butter a higher smoke point, which means you can use ghee for sautéing, stir frying, or deep frying at high heats (375-485 degrees Fahrenheit, depending on purity). What if you don’t cook Indian food? How will you use ghee? Jenny, the culinary queen of the Nourished Kitchen, said : While its heavily used in classical Indian cuisine, I rarely use it that way as Indian cookery makes only rare appearances in my kitchen. (I do love it though!) Indeed, I use ghee primarily in sauteing and frying where its beautiful almost nutty flavor is best highlighted. It’s a remarkably versatile and very under-appreciated fat. It’s better suited to a variety of dishes than coconut oil or tallow with their strong flavors. Even our locally owned movie theater uses a grass-fed ghee to top fresh popped corn. So, why do I think ghee should be a staple in every kitchen? Because of it’s flavor, nutritional profile, and versatility. If you have a hard time handling the heavy coconut flavor of coconut oil, ghee is the fat for you.

If you find that tallow or lard simply taste too “heavy” for the dish you’re making, ghee is the fat for you. If you want a healthy saturated fat rich in antioxidants and essential vitamins, ghee is the fat for you. If you’re cooking at higher temperatures, want to avoid any potential complications from lactose or casein, yet desire that savory, silky, nutty, buttery flavor, ghee is the fat for you. What are some of my favorite ways to use ghee? Mix with a quality salt and spread on sprouted grain or sourdough breads. Drizzled over fish, scallops, or lobster. Mix with herbs & seasonings, use as a rub for roast chicken. Use as a cooking oil when the flavor of coconut or tallow won’t do — particularly to saute or stir fry veggies. Stir into hot maple syrup before serving with sausage & swiss stuffed french toast . Fried & scrambled eggs! It doesn’t brown like butter will. Where do I get ghee from grass-fed cows? Unfortunately, although ghee is available in the ethnic aisles of grocery stores and at natural foods stores, you’ll be hard pressed to find ghee from grass-fed cows.

As far as I can tell, you have two options: 1) Make it yourself. Once you’ve got butter from grass-fed cows, it’s only about 25-20 minutes of work (most of it waiting over a stove, so does it really count?) to turn that into ghee. Diana at A Little Bit of Spain in Iowa recently posted a handy tutorial . 2) Buy it. Here’s the brand I buy . I’ve found that buying it in bulk can be more economical than making my own. And, in the very least, it’s less work! indian cuisine - Is “ghee” clarified butter or beurre noisette? - Seasoned Advice Is “ghee” clarified butter or beurre noisette? up vote 7 down vote favorite Reading the Wikipedia pages on “ Ghee ,” “ Clarified butter ” and “ Beurre noisette ” has left me somewhat confused as to what ghee is. Some statements on the pages seem to suggest that it's always clarified butter, some that it's always beurre noisette, others that it can be either of the two depending on regional variations, and then it also might just be something in-between.

Can someone clear up my confusion? Does it make (much) of a difference for cooking Indian recipes (I presume not, as ghee plays a less prominent role in a curry than beurre noisette does when it's used as a sauce). up vote 7 down vote accepted Judging from those Wikipedia articles: Clarified butter is rendered butter, which means that the solids are removed. Beurre noisette is browned butter, which contains the solids. Ghee is slightly-browned (it should have a golden color) butter that is rendered. So you melt the butter till it's golden. Then you remove the solids by pouring the top layer into a container. So you have a combination (if you like) of clarified and browned butter. up vote 7 down vote I was doing some product demonstrations at an Asian market in Portland once, and an Indian vendor treated me to some of his samples brushed with a brownish ghee. I mentioned that I had never seen this kind of ghee before; I was used to a more yellowish, clarified-butter style.

He told me "Yeah, my wife hates it when I make this kind of ghee, but I prefer it because it has more flavor." So, there's at least some anecdotal evidence that within the Indian ghee can vary in style from a simple clarified butter to a strained brown butter. His was slightly less brown than when I make a brown butter, but I suspect there's a broad continuum. up vote 2 down vote The primary distinction between ghee and beurre noisette is twofold: In preparing ghee, every effort is made to ensure that all of the water is evaporated from the butter, so that it is has good long term storage properties. Evaporating the water is a side effect in making beurre noisette, and so it may or may not be fully purged, and room temperature storage is not recommended. In preparing ghee, the milk solids are left behind (again, so that it has a long shelf life), and the product is essentially pure milkfat. Any color imparted to ghee during the preparation is flavor and color compounds that have dissolved into the fat phase, as the milk solids are not part of the final product.

In beurre noisette, the browned milk solids and the flavor that they impart are the entire reason for making it, so they are included in the final product. The name reflects the color (as of hazelnuts) of the browned butter, due to the browning of the milk solids. Cuisines - TSG Cooking School Cuisines Penang Nyonya Cuisine Peranakan or Nyonya cuisine is a combination of Chinese, Malay and other influences into a unique blend. Peranakans are descendants of early Chinese migrants who settled in Penang, Malacca, Indonesia and Singapore, inter-marrying with local Malays. The old Malay word “nyonya” a term of respect and affection for women of prominent social standing (part “madame” and part “auntie”), has come to refer to the cuisine of the Peranakans. Nonya cooking is the result of blending Chinese ingredients with various distinct spices and cooking techniques used by the Malay/Indonesian community. This gives rise to Peranakan interpretations of Malay/Indonesian food that is similarly tangy, aromatic, spicy and herbal.

In other instances, the Peranakans have adopted Malay cuisine as part of their taste palate, such as assam fish and beef rendang . There are regional variations in Nonya cooking. Dishes from the island of Penang in the northern part of Peninsular Malaysia possess Thai influences, such as more liberal use of tamarind and other sour ingredients. Dishes from Singapore and Malacca show a greater Indonesian influence, such as the use of coconut milk. A classic example is laksa (a spicy noodle soup), which comes in two variants: the sour asam laksa from Penang and the coconut milk-based laksa lemak from Singapore and the southern regions of Peninsular Malaysia. Related dishes: Lor Bak Malay Cuisine Malay cuisine is the cuisine which consists of Malay people of various countries such as Malaysia, Indonesia, Singapore, Brunei, Mindanao and Southern Thailand. Different Malay regions are all known for their unique or signature dishes The main characteristic in traditional Malay cuisine is undoubtedly the generous use of spices. The coconut milk is also important in giving the Malay dishes their rich, creamy character.

The other foundation is belacan (shrimp paste), which is used as a base for sambal, a rich sauce or condiment made from belacan, chili peppers, onions and garlic. Malay cooking also makes plentiful use of lemongrass and galangal. Nearly every Malay meal is served with rice, the staple food in many other East Asian cultures. Nasi lemak, rice cooked in rich coconut milk probably is the most popular dish ubiquitous in Malay town and villages. Nasi lemak is considered as Malaysia’s national dish and is one of our sought after class in the school. Related dishes: Kuih Dadar (Pandan Flavor Crepe) Indian Cuisine Indian cuisine encompasses a wide variety of regional cuisines native to India. Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables and fruits. Indian food is also heavily influenced by religious and cultural choices and traditions. Staple foods of Indian cuisine include rice, whole-wheat flour and a variety of lentils.

Many Indian dishes are cooked in vegetable oil and some recipes calls for Butter-based ghee,(clarified butter).Spices and flavorings in Indian cuisine such as chilli pepper, cardamom, cumin, turmeric, garam masala are widely used in the cooking. Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia’s Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka’s Northern Province, much of Malaysian Indian cuisine is predominantly South Indian inspired in character and taste.

Question: What name is given to the cooked and clarified butter, much used in Indian cuisine?
Answer: GHEE