#kashmiri tadka twist

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How to make Mango ‘aam’ dishes by way of Chef Narayan Salunke are special

New Post has been published on http://articlesworldbank.com/2018/04/19/how-to-make-mango-aam-dishes-by-way-of-chef-narayan-salunke/

How to make Mango ‘aam’ dishes by way of Chef Narayan Salunke are special

How to make Mango ‘aam’ dishes by way of Chef Narayan Salunke are special

Mango Pickle by Chef Narayan Salunke Ronak Y Mastakar speaks to Chef Narayan Salunke who has curated special Mango dishes with scrumptious spins

Summer is on us, and the solar god is blazing down on its full glory. Sipping on all matters cold, gorging on ice-cream is rapidly turning into a common sight (along with purchasing for summery clothes, of course). But it’s no longer just the heat that the season brings with it; what it additionally brings is king of culmination, the powerful Mango – the fruit that could be a favored not just with children, with the elderly as well.

Image Source Daily hunt

All is forgotten when one is savoring the ones delicious, succulent mangoes especially in the consolation of 1’s domestic. And you probably don’t even reflect on consideration on the outside heat or will cross on to disregard your siblings who are possibly sitting subsequent to you eyeing those mangoes. Beyond the candy, luscious flavor of mangoes, they also have the capability of creating the grown-usainto a kid again.

Standing proud, as ‘The King of Fruits – Mango’ a timeless favorite of Indians, in no way fails to thrill one’s palate. Chef Narayan Salunke, Sr. Executive Sous Chef – Radisson Blu Resort, Alibaug has given a twist to the fruit and curated scrumptious mango recipes to indulge the flavor buds. From highly spiced chutney to tangy pickles to candy jams, these recipes are sure to satisfy your each mango yearning season.

Chef Narayan Salunke

“Mangos are a refreshing and scrumptious deal with, whether they’re on their personal or fused into recipes. Being a seasonal fruit, they may be utilized in diverse food preparations – coolers, salads, curries and cakes in special cuisines. Originating from the Konkan belt and having traveled across the vicinity, I grew up studying the conventional ways and techniques of Mango arrangements. I try to get the proposal from what I learned as a toddler and comprise them in modern approaches in the recipes I dish up at Radisson Blu Resort & Spa Alibaug,” Chef Salunke says.

Being a native of the Konkan area, Chef Salunke says his circle of relatives has usually experimented with mangoes in traditional recipes. “The neighborhood tradition and traditions witnessed by using me considering the fact that adolescence evokes me to convey out the culinary artwork with seasonal fruit of our location. Variations of the fruit have additionally instigated me to create exclusive recipes,” he provides.

Apart from mango, Chef Salunke unearths culmination like Kokum, Strawberry, Kiwi, Tamarind, Jackfruit, Banana, Chikoo and Apple right elements in dishing up some specific dishes.

Mango Chutney

Ingredients:

Ripe Alphonso Mango Dices 150gm

Fresh Tender Coconut 100gm

Green Chili 2 to three

Small Garlic Cloves 2 to three

Tamarind Pulp 1 Tsp.

Jaggery 1tsp

Salt for taste

Method:

Grind all substances besides mango & make the best paste

Roughly chop the mango

Mix the chopped mango within the paste

Best while served with parathas or dal rice

Kairi Aani Kandyache Takku (Grated Raw Mango & Onion Pickle)

Ingredients:

Grated uncooked mango 150gm

Grated onion 100gm

Kashmiri chili powder 50gm

Jaggery 30gm (non-compulsory)

Salt to taste

For Tempering/ Tadka:

Mustard 1tsp

Curry leaves five-7 leaves

Hing 1tsp

Oil 30ml

Methi seeds ½ tsp

Turmeric powder 1 pinch

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Method: –

Peel & Grate the onion and the uncooked mango

Mix grated onion, chili powder, grated raw mango, salt & jaggery in a bowl

Simultaneously, warmness oil in a small frying pan for tempering (Tadka) the components

Add mustard & fenugreek seeds to the heated oil and crackle them

Then upload turmeric powder, Hing & curry leaves within the pan till it modifications color, fry the mixture nicely at a low flame so that you don’t burn the tempering

Pour the entire tempering at the side of the oil in the aggregate, garnish if required.

Best when observed with Chapatti or Curd Rice

Kairi Aani Kothimbiricha Tikhat Jam (Spicy Raw Mango Jam)

Ingredients: –

Raw Mango 150gms

Jaggery 100gms

Chopped Green Coriander 50gms

Degi Chili Powder 1 Tsp

Roasted Cumin Powder 1 Tsp

Salt to Taste

Method: –

Boil the uncooked mango, peel and get rid of the seed

Mix the raw mango pulp, jaggery, roasted jeera powder & chili powder to a bowl

Slowly cook dinner this mixture & lessen

It turns into thick & brilliant like a jam

Spicy jam is prepared. Keep in a fridge

Serve with parathas, bread, and phulka.

Coconut Mango Oatmeal with Cinnamon Hint

Ingredients:

Shredded soft coconut 50gm

Coconut milk 150ml

Oats 150gm

Ripe small diced mango 150gm

Castor sugar 30gm

Dry end result 20gm

Honey 20gm

Cardamom powder 1 pinch

Method:

Stir all the elements collectively in a bowl & cowl & go away it overnight.

Recipes by means of Chef Narayan Salunke, Sr. Executive Sous Chef at Radisson Blu Resort & Spa, Alibaug

With input from free press journal

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Best Chola Masala Powder | Cooking Basics - A Spicy Affair EP-02

Chola masala powder is a spice blend widely used in chickpeas curry (Chola / Chana Masala curry) in Indian subcontinent. Whole spices of cinnamon, coriander seeds, cumin seeds,chili, cardamom pods etc are toasted in a pan to release their aromatic flavors, then ground to a powder. Based on region other spices like mace, nutmeg etc. can also be added.  The advantage of homemade chola masala powder is that the aroma of spices is fresh unlike store bought powdered masala and not to mention there are no artificial colors or additives added when made at home. Enjoy!

Recipe

Ingredients:

1. Kashmiri Red Chili - 10-12

 2. Coriander Seeds - 4 tbsp

3. Cumin Seeds - 2 tbsp

4. Green Cardamom - 1 tbsp (~10)

5. Black Pepper (Whole) - 1/2 tbsp

6. Cloves - 1 tsp

7. Cinnamon - 4 Sticks

8. Mace - 1

9. Kashmiri Red Chili Powder - 2 tbsp

10. Turmeric Powder - 1 tbsp

11. Mango Powder - 1 tbsp

12. Black Salt - 1 tbsp

13. Pomegranate Powder - 2 tbsp

14. Mustard Powder - 1 tbsp

15. Tamarind Powder -1 tbsp

Method:

1. Dry Roast all whole spices on low heat for about 3-4 mins

2. Let these cool down

3. Grind the roasted whole spices into a fine powder in batches

4. Take out in a mixing bowl and add rest of the ground spices 

5. Mix everything very well

6. Store the chola masala in an airtight jar

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Creamy Mushroom Pasta in Homemade White Sauce 

Try this quick and easy pasta recipe that's packed with flavors. Treat your kids with this white creamy pasta made with homemade white sauce consisting of simple ingredients easily available in our kitchens like butter, milk and all purpose flour with a touch of Parmesan cheese to get that cheesy texture. Loaded with the goodness of creamy cheese and mild spices and aromatic herbs, this white sauce pasta will make your kids happy for sure.  This easy white sauce pasta recipe will help you make the most authentic pasta without putting in too much effort. Enjoy!

Ingredients

1.        Raw Pasta – 2 Cups 2.        Water (for boiling pasta) – 6-7 Cups 3.        Oil – ½ tsp 4.        Mushrooms – 5-6 (cut into slices) 5.        Butter (for frying mushrooms) – ½ tsp 6.        Butter (for white sauce) – 1 tbsp. 7.        Milk – 1 & ¾ Cups 8.        Garlic Powder – ½  tsp 9.        Onion Powder – 1 tsp 10.     Black Pepper Powder – ½  tsp 11.     All Purpose Flour – 1 tbsp. 12.     Salt – ½ tsp 13.     Dried Basil – ½ tsp (or herbs of your choice) 14.     Parmesan Cheese (Shredded) – 1 tsp

 Method:

1.        Boil Water and add oil (so that pasta doesn’t stick) 2.        When water begins to boil, add pasta and cook until pasta is soft 3.        Drain and keep aside 4.        In a pan add butter (1/2 tsp) and fry mushrooms until brown and take out  and keep aside 5.        In the same pan, add butter and then add all-purpose-flour 6.        Fry until it turns brown, then add milk. Mix well so that no lumps are formed and cook until sauce thickens. 7.        Add salt and other spices like onion and garlic powder, black pepper powder 8.        Mix well until the sauce thickens 9.        Add dried basil and the fried mushrooms and mix well 10.     Add some cheese (~1/2 tsp) to make the sauce bit cheesy and immediately add the boiled pasta. 11.     Give it a nice mix and Pasta in homemade white sauce is ready!

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Classic Hearty Vegetable Soup | Harvest Veg Soup 

Come winter and soup is one thing that comes to mind which help us in keeping ourselves warm and ward off any infections. One of the best options is Classic Hearty vegetable soup also called as Harvest Vegetable Soup which consists of various hearty vegetables simmered to perfection in a savory vegetable broth. Hearty Veg soup is healthy, filling and simple to make. Try our simple and quick recipe and let us know in comments how it turned for you.

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Fish Kofta | Machli Kofta - Kashmiri Style

Fish Kofta or Machli Kofta is an easy yet flavorful dish to make. In Kashmiri style the fish Kofta (meatballs) are made of fish meat mixed with fresh herbs like mint and coriander leaves and spices that makes this recipe so flavorful. Fish Koftas are then deep fried and cooked in tomato sauce to induce that tangy flavor making the koftas crispy from the outside and soft and moist inside. For this recipe we have shallow fried the koftas so as to make the dish healthy (less oil). Fish Kofta can be had as appetizer or as a side dish dish served with rice or Naan. Try this yummy and easy recipe in and let us know in comments how it turned out for you. Enjoy!

Ingredients for fish kofta:

1. Salt – 1tbsp 2. Kashmiri Red Chilli Powder – 1/2 tsp 3. Fennel Powder – 1 tbsp 4. Ginger Powder – 1 tsp 5. Garam Masala Powder – 1 tsp 6. Corn Starch – 3 tbsp 7. Rice Flour – 1 tbsp 8. Mint – Chopped finely – 10-12 leaves 9. Cumin Seeds– 1 tsp 10. Black Pepper Powder – 1/2tsp 11. Onion – ½ chopped 12. Ginger Garlic Paste – 2 tbsp 13. Egg - 1 14. Oil for frying and 15. Fish (Tilapia Fillets) - 500 gm (We’ve used Tilapia Fillets, you can use any fish with this recipe)

For the gravy:

1. Onion Paste – 3 tbsp 2. Tomato Paste – 3 tbsp 3. Turmeric Powder – 1 tsp 4. Kashmir Red Chilli Powder – 1/2 tsp 5. Cloves – 3-4 6. Garlic Cloves – 2 -3 7. Coriander Powder – 1 tsp 8. Ginger Garlic Paste 9. Black Cardamom – 2 10. Oil – 2-3 tbsp 11. Ginger Garlic Paste – 1 tbsp 12. Cumin Seeds - 1 tbsp

Method:

1. Boil the Tilapia fillets for 2 mins in water 2. Drain all the water and mash the fish in the bowl (If your fish has bones please remove all the bones at this stage) 3. Add all the ingredients listed under fish kofta ingredients 4. Mix Well 5. Refrigerate for about an hour 6. Take out and start making medium sized balls (Kofta) 7. Heat oil in a pan and fry the koftas until these turn brown. Take out and keep aside 8. In a separate pan heat oil and add cloves and garlic and saute for a min 9. Add black cardamom and  ginger garlic paste and saute for another min 10. Add onion paste and fry for 2 mins 11. Add tomato paste 12. Add Turmeric Powder, red chili powder, coriander powder and fennel seed powder.Saute for 2 mins 13. Add fried fish koftas and cook for another min or two and Fish Kofta curry is ready. Add some water 1/2 Cup & Spread cumin seeds on the top and cook for 2 -3 mins.

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Tandoori Masala Powder | Barbecue Masala 

Tandoori Masala Powder is a flavorful spice blend mainly used in making marinade mixture for marinating meat, chicken , paneer (cottage cheese) and even vegetables that are to be cooked in a tandoor hence the name. Tandoori Masala (also known as barbecue masala) is similar to Garam Masala powder only differing in the quantity of spices used. Tandoori Masala is stronger than the Garam Masala in terms of heat and both could be used interchangeably if you have to. Make this tandoori masala blend at home and enjoy the rich taste and aroma of spices next time you plan a barbecue party at home. Enjoy!

Ingredients:

1. Black Cardamom - 4

2. Green Cardamom - 1 tbsp

3. Cloves - 1/2 tbsp

4. Black Pepper - 1 tbsp

5. Coriander Seeds - 4 tbsp

6. Cumin Seeds - 2 tbsp

7. Mace - 2

8. Nutmeg - 1

9. Cinnamon - 2 big sticks

10. Dried Fenugreek Leaves - 2 tbsp

11. Kashmiri Red Chili (Whole) - 10 - 12

12. Kashmiri Red Chili (Ground) - 2 tbsp

13. Turmeric Powder - 1 tbsp

14. Mango Powder - 1 tbsp

15. Mustard Powder - 1 tbsp

16. Ginger Powder - 1 tbsp

17. Black Salt - 1 tbsp

Method:

1. Dry Roast all whole spices on low heat for about 3-4 mins

2. Let these cool down

3. Grind the roasted whole spices into a fine powder in batches, grind mace, nutmeg and cinnamon together and then the rest of spices.

4. Take out in a mixing bowl and add rest of the ground spices

5. Mix everything very well

6. Store the Tandoori Masala in an airtight jar

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Easy Stuffed Chicken Dinner | PUBG Chicken Dinner | Winner Winner Chicken Dinner

Winner winner Chicken Dinner! For all PUBG lovers, we bring to you the Real Chicken Dinner. Doesn't matter whether you win or loose , enjoy this cheesy and Juicy chicken dinner with your family. This simple recipe is a healthy combination of chicken, veggies, cheese (less oil)  which makes it a complete dinner.

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Best Biryani Masala Powder Recipe | Cooking Basics - A Spicy Affair

When you cook biryani, vegetable or otherwise, the biryani masala powder you use determines how your biryani will turn up. And That's the truth. And trust us if you try this biryani masala recipe its the only biryani masala you'll ever need! For a biryani to taste good and have that aroma the choice of spices used in the biryani masala powder is very important. That's why the Biryani Masala Powder made at home is a much better choice than the packaged ones. First it’s easy to make and you have control over the choice of spice pick & second there are no artificial colors/additives/ or any taste enhancers added. Give this biryani masala a try and let us know in comments if you liked it or not. Enjoy!

Recipe

Ingredients:

1. Coriander Seeds - 4 tbsp

2. Cumin Seeds - 3 tbsp

3. Fennel Seeds - 1 & 1/2 tbsp

4. Black Cardamom - 16

5. Green Cardamom - 2 tbsp (~20)

6. Black Pepper (Whole) - 2 tbsp

7. Cloves - 1 tbsp

8. Cinnamon - 5 Sticks

9. Aniseed - 1 & 1/2 tbsp

10. Bay Leaf - 10

11. Mace - 3

12. Nutmeg - 1

13. Kashmiri Red Chili Powder - 4 tbsp

14. Turmeric Powder - 2 tbsp

15. Dried Apricot - 5-6

Method:

1. Dry Roast all whole spices, except mace and nutmeg, on low heat for about 3-4 mins

2. Let these cool down

3. Meanwhile grind mace and nutmeg into a fine powder and keep aside

4. Grind the roasted whole spices into a fine powder in batches

5. Take out in a mixing bowl and add the mace nutmeg powder and mix well

6. Now add red chili powder, turmeric powder and mix everything very well

7. In the end add the dried apricots

8. Store the biryani masala in an airtight jar

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Working From Home and Cooking | Our WFH Cooking Routine 

Working From Home and Cooking is an art which took some time for us to master it. This video is about our way of managing the the art of our cooking routine during the current WFH situation. When it  all started it was kind of chaos amidst the kids, office work, calls & meetings but finally we found a routine that's working well for us. Its just matter of having a fixed routine, no magic but just a little time management to make your life simpler. We do hope that it'll be useful to you as well. Enjoy!

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Spicy Chicken Tenders | Baked Chicken Fingers 

Spicy Chicken Tenders (also known as chicken fingers, chicken tendies or chicken strips) are chicken meat, usually chicken breast, dipped in egg batter and breading and then deep-fried, grilled or baked. Chicken fingers are a popular fast-food snack in the North America region particularly the U.S. For this video we have made the spicy chicken tenders in the simplest way. Chicken Tenders can be had as appetizer but many people tend to have these as main course as well along with some sides like potato fries etc. Enjoy!

Recipe:

Ingredients:

1.    Chicken Breast Boneless – 4 lb

2.    Kashmiri Red Chili (Whole) – 10-12 (Soaked in water)

3.    Salt – 1 tsp or as per taste

4.    Black Pepper Powder – ½ tsp

5.    All Purpose Flour (For coating) – As needed

6.    Eggs – 2

7.    Bread Crumbs – (For coating) – As needed

Method

1.       Grind the soaked whole chili into a fine paste and keep aside

2.       Cut the chicken breast into strips of medium size

3.       Add salt, black pepper powder to chicken stripes

4.       Add 2-3 tbsp of the chili paste to chicken stripes and mix well

5.       Using a fork poke holes into chicken so that its marinated well

6.       Cover and keep aside for an hour

7.       After an hour, take two eggs and beat these well

8.       Add 1-2 tbsp of chili paste to the beaten eggs if you wish to have extra spicy chicken tenders (Optional)

9.       Start coating the chicken stripes with All-Purpose Flour, then dipping in egg batter and finally coating with bread crumbs

10.   Place on a rack/baking tray

11.   Pre-Heat the oven to 350F and bake the chicken tenders for total of 20 mins (10 mins each side)

12.   After 10 mins, flip and spray some oil and bake for another 10 mins

Yummy Spicy Chicken Tenders are ready!

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Onion & Cheese Omelette | Mushroom & Cheese Omelette | Breakfast Series

Omelette is the easiest and perhaps the most loved & most common breakfast served around the world. Only difference is the way its made and the fillings used in it. Omelette is made from beaten eggs fried with butter or oil in a frying pan. In Indian sub-continent, the most common filling used are onions and sometimes green chilies are added as well. You can literally add anything as filling.Some of the common fillings used are cheese, chives, vegetables, mushrooms, herbs like coriander etc. and in the west even meat is added (often ham or bacon) or some combination of the above. In this video we have made Omelettes with onions and Cheese (Kids Favorite) and another one using Mushrooms, tomatoes and cheese. Hope you find this video useful & like our recipe. 

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Kashmiri Dum Aloo | Mom's Quick Dum Olav Recipe |

We bring to you the authentic & easiest way of making Kashmiri Dum Aloo (Baby potatoes cooked in pran (shallot paste) spices and yogurt. Add this dish to your day-to-day cooking menu or as a special Tadka dish to your guest menu, and you won’t be disappointed.  

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Kashmiri Street Food | Tilli Karre & Olav Monji | Peas & Potato Fritters

Tilli Karre is a favorite snack & a popular street food in Kashmir Valley. These are crispy fritters made either from chickpeas or dried green peas (interchangeably called Karre or Karri in Kashmiri language), dipped in rice flour batter and are then deep fried in hot oil (Teel in Kashmiri) until golden brown. Besan known as Gram flour or All-purpose flour or mix of these can also be used.  Aloo Monji or Olav Monji are potato fritters dipped in the same rice flour batter and deep fried until golden brown. The method of preparation of Teli Karre and Aloo Monji is the same as Nadir Monji (Lotus Stem fritters) in fact the same batter can be used. If you are craving for some Kashmiri street food right now then do give this recipe a try and enjoy. Radish & Onion chutney goes very well with any Kashmiri street food and Teli Karre and Aloo Monji are no exception. For making radish and onion chutney do watch our earlier video on Nadir Monji: 

 https://www.youtube.com/watch?v=xXRePYq6BD8&t

Recipe:

Ingredients:

1.       Chickpeas – 150 gm

2.       Dried Green Peas – 150 gm

3.       Potatoes – 2 medium

4.       Rice Flour – 2 Cups

5.       Salt – 1 & ½ tsp

6.       Kashmiri Red Chili Powder – 2 tsp

7.       Cumin Powder – 2 tsp

8.       Fennel Powder – 1 tsp

9.       Turmeric Powder – 1 tsp

10.    Oil for frying

11.    Water – as per need to make thick batter

 Method:

1.       Soak Chickpeas and Peas in water over night

2.       For batter take rice flour in a bowl and add all the dry ingredients listed above and then add water gradually to make a thick batter.

3.       Pour the batter over soaked chickpeas and peas enough to coat generously.

4.       Heat oil in a pan and then drop chickpeas loosely in hot oil for frying .

5.       Fry until light brown and then take out for about 5 mins

6.       Then again fry these to make them crispier and when color turns red take out

7.       Fry the Green peas in the same manner

8.       For Potato fritters (Aloo Monji) peel the potatoes and cut into wafer like slices

9.       Dip in the batter and coat well and then fry in the hot oil until crispier and color turns red.

10.    Serve with onion-yogurt chutney.

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Garlic Butter Pan Fried Salmon | Spinach & Mushroom Sides | Something Fishy!

Garlic Butter Garlic Salmon is one of the best fish recipes. It is a simple pan fried fish topped with butter garlic sauce and is super easy to prepare. If you want to make a healthy meal for your family without spending too much time in the kitchen then this is the perfect recipe for you. We have prepared the spinach & mushroom as sides for this fish recipe. Next time when you get fish, do try this recipe and let us know in comments if you liked it.

Recipe

 Ingredients: 

1. Fish (boneless/fillet) - 500 gm

2. Spinach - 200 gm (chopped finely) 

3. Mushrooms - 4-5 (Sliced finely) 

4. Onion - 1 Small (chopped finely) 

5. Mozzarella Cheese - 1/4 Cup 

6. Garlic - 5-6 (chopped finely) 

7. Lemon Juice - 1 tsp 

8. Salt and Pepper to taste 

9. Oil - 1 tbsp 

10. Butter - 2 tbsp 

11. Water - 1 -2 tbsp 

12. Soy Sauce - 1 tsp 

13. Herbs (Dry Basil and Organo) for aroma  

Method:

 Sides: 

 1. Heat oil in a pan and fry half of choppes garlic for 20 to 30 secs 

2. Now add onions and saute for a min 

3. Add Mushrooms and fry until these are light brown and then sprinkle some salt and pepper for taste 

4. Add spinach and saute for 20 secs 

5. Add cheese and turn off the heat. Side dish is ready keep aside. Fish: 

6. Cut fish into pieces and season with some salt and pepper and keep aside for 5 mins 

7. In the same pan add butter and fry both sides of the fish on med to low heat. 8. When fish is done add Soy sauce  and fry for a min and until its done as per your choice. Keep Aside Garlic 

Sauce: 

 9. In the same pan and remaining butter add the rest of the chopped garlic and and fry 

10. Add lemon juice and water and cook for 2 mins 

11 Then add herbs 

12. Saute for a min and garlic butter sauce is ready. Serve fish on a plate and pour the garlic butter sauce all over it. ENJOY!!!

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Traditional Kashmiri Tehri | Turmeric Rice | Tahari |

Tehri or Tehar (As called in local language),also called as Turmeric or Yellow rice is a ubiquitous traditional  Kashmiri dish & is an important part of Kashmiri Cuisine. If you are walking around the streets of Srinagar or taking a walk in the countryside chances are that you'll find someone standing distributing a bucket of Tehri whether its a summer day or a chilly cold winter morning. In Kashmir Tehri has become associated with some event or ritual and is generally prepared during some religious occasion. For us Tehar is a sort of comfort food which is easy to make and it serves as a Saturday Brunch for us sometimes. Now a days various variations have been introduced in Tehri preparation like adding chicken/meat to it but for this video we have stuck to the basics and presented the authentic method followed. Irrespective of everything every Kashmiri has some sort of emotional connect to TEHRI. Enjoy! Hope you find this video useful & like our recipe. 

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Pure Desi Ghee | Clarified Butter

Ghee is a type of clarified butter. The term comes from the Sanskrit word meaning 'sprinkled'. It’s more concentrated in fat than butter, as its water and milk solids have been removed. Desi Ghee is typically prepared by simmering butter, which is churned from cream skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom. The texture, color and taste of ghee depend on the quality of the butter, the milk source used in the process and the duration of time spent boiling. Ghee has been popular in the culinary traditions of the Middle East, India & Pakistan. Ghee was created to prevent butter from spoiling during warm weather. Ghee is a rich source of vitamins (Vitamin A, C, D, K and E,) antioxidants, and healthy fats.

Enjoy!

Ingredients

1.        Unsalted  Butter – ~1000 gm (You can use salted butter as well, however salted butter will lead to more foam and its likely you’ll forget at times that it already has salt in it)

Method:

1.        Heat a heavy bottomed saucepan (having high sides) on medium to high heat.

2.        Add butter blocks and reduce the heat to simmer and let the butter melt slowly.

3.        When the butter starts melting, the fat starts separating from the milk solids.

4.        The melted butter will start foaming and bubbling, make sure it doesn’t overflow.

5.        When all the water evaporates the bubbles and foam will eventually go off.

6.        Now the milk solids will begin to sink to the bottom of the pan and the melted fat (ghee) will come to the top.

7.        The ghee is ready when the milk solids at the bottom of the pan will start turning brown.

8.        Turn off the heat and let it cool down

9.        Store in a clean dry container by straining through a fine mesh strainer or a cheese cloth to prevent milk solids to go through.

10.     Enjoy!