Home Made Ghee

Ghee is a class of clarified butter originated in ancient India . It is commonly used in cooking sweets or any other dishes  . It can be used instead of oil. Ghee is usually prepared at home or can also be bought in stores. Ghee is made using any unsalted butter. Here I have given step by step pictures of how to make ghee at home.

INGREDIENTS:

Unsalted butter - 900 gm
Fenugreek seeds - 4 to 5 no.s


METHOD:

1. In a nonstick pan, add the butter and allow it to melt.

2. Once it melts completely, it starts to boil.

3. Initially it is in pure white with foamy texture. Once it starts boiling, it gets transparent.

4. When it boils well, you would hear a "shhh" sound. Keep stirring occasionally.

5. After sometime the "shh" sounds stops and you get white foams and it comes up as in picture below.

6. Immediately add the fenugreek seeds and switch off the gas stove. After 5 minutes, all the residue settles bottom and you can see a clear golden ghee above. Fenugreek seeds helps in separating the clear ghee and the residue.

(If you are unable to watch the video, click here - >https://goo.gl/photos/JkfFic5dkxZWkiEEA)

7. Allow it cool down completely and transfer the clear ghee to any glass vessel. you can take the residue at the bottom, and keep it separately. It is completely edible. It will be little dark in color, but is consumable. We usually mix it with rice and pepper and eat it or apply it on rotti after cooking.

Ghee residue

8. You can refrigerate it and use it for all your cooking later on.

Ghee after it solidifies.

  

Rice Upma

Rice Upma- A quick and easy tiffin made with rice grits(Broken Rice) . It taste well with idly/dosai podi .

Seves - 2 -3 people
Preparation Time: Under 10 minutes
Cooking Time - Under 20 minutes

INGREDIENTS:
Rice Grits - 1 cup( If you dont have rice grits, take raw rice and grind in mixie for just one round .You get broken rice. You can also use basmati rice . If using basmati rice, for 1 cup of rice grits , use 1.75 cup of water )
Water - 2 3/4 cup(2.75 cup)
Mustard - 1 teaspoon
Cumin seeds - 1 teaspoon
Whole black pepper - 1 teaspoon
Channa dal - 1 tablespoon
Dry red chilli - 2 no.s
Green chilli - 1 no. chopped finely
Oil - 1 tablespoon
Sesame oil - 1 teaspoon
Plain yogurt or curd - 1 tablespoon

METHOD:

1. In a pan, dry heat rice grits just for 2 minutes. Don't do it for long. The rice grits just need to be heated.

2. Now transfer the rice grits to a bowl. Add some gingelly/sesame oil and mix well.

3. In a pan, add oil. Add mustard and cumin seeds.

4. Add channa dal,dry red chilli and pepper and fry for a minute , till they change the color.

5. Now add green chilli.

6. Add 2.75 cups of water . Also add a table spoon of curd and required salt. Allow the contents to come to boil.

7. Now  turn the stove to full sim. Add the rice grits and mix well and keep it covered. After 15 minutes, open the lid and mix well and cover again. Always keep the stove in simmer mode, so that it doesn't get burnt at the bottom. After another 5 minutes , taste and see the upma . It should be soft and not crunchy. Switch off the stove. Sprinkle asafoetida powder and mix well.

8. Rice upma is ready !. Serve with Idly/dosai podi and oil.

ALSO SEE:  Rava Kichadi , Ven pongal

Bhindi Kadhi

This is a rajasthani based kadhi recipe made of yogurt,gram flour and spices. Adding veggies is just optional.. This kadhi will taste better even without any veggies. I tried making this kadhi with Bhindi(ladies finger).

Serves - 2- 3 people
Preparation Time - Under 10 minutes
Cooking Time - Under 10 minutes

INGREDIENTS:
Ladies Finger(Optional)- 5 to 6 no.s. diced in bite size pieces.
Plain yogurt or curd - 1 cup
Water - 2 cups
Gram flour or besan - 2 tablespoon
Turmeric powder -1/4 teaspoon
Salt - As required
Oil - 2 teaspoon

SEASONING:
Ghee - 2 tablespoon
Mustard seeds - 1 teaspoon
Cumin Seeds - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Bay leaf - 1 no.
Dry red chilli - 1 no.
Red chilli powder - 1/2 teaspoon
Asafoetida powder - as required

METHOD:
1. In a pan , add some oil and fry bhindi(ladies finger) for 4 to 5 minutes till it change color and turn soft. Sprinkle some salt.

2. Keep the bhindi aside. Now take a bowl,add a cup of yogurt ,gram flour,turmeric powder, water and required salt and mix it well using a hand blender  without any lumps.

3. Now in a pan, allow the yogurt mixture prepared in step 2 to boil for 7 to 8 minutes , till it gets thick. You need to keep stirring continuously , else the kadhi will break.

4. Once it gets thick, add the bhindis and mix gently and cook for a minute and switch off the gas stove.

5. Now we need to temper the kadhi. In a pan, add ghee and add mustard,cumin seeds and allow it to crackle.

6. Now add fenugreek seeds,dry red chilli and bay leaf . Sprinkle some asafoetida powder and switch off the gas. Now add red chilli powder and mix .Red chilli powder need not be roasted in pan for long.It will get burnt very easily. Hence you need to add it to the pan after switching off the gas . Then immediately pour it over the kadhi.

7. Immediately pour the contents over the kadhi. Keep the kadhi covered for 5 to 6 minutes . Then later mix it well. Serve with rotti or rice.

SEE ALSO: Brinjal Kadhi, Simple Morkuzhambu 

Paruppu Urundai Kuzhambu

Paruppu Urundai Kuzhambu - also called in English as dal ball curry. Dal balls are made of toor dal and channa dal and then added to kuzhambu (thick sambar) ... Try it !!!

INGREDIENTS:

FOR MAKING DAL BALLS:
Toor dal(split pigeon peas) - 1/2 cup
channa dal(gram dal/bengal gram) - 1/2 cup
Dry red chilli - 3
Fennel seeds - 1 teaspoon
Coconut - 2 tablespoon grated
Green chilli - 1 no.
Oil - 2 teaspoon
Salt - as required.

FOR MAKING KUZHAMBU:
Oil - 2 teaspoon
Mustard - 1 teaspoon
Gram dal - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Tamarind - lemon sized ball
Onion - 1 medium sized
Tomato - 1 no.
Sambar powder - 2 teaspoon
Salt - As required
Asafoetida powder - as required

METHOD:

1. Soak toor dal and gram dal together for 2 hours.Prepare all ingredients and set ready .

2.  Drain the water from dal completely. Grind dal along with fennel seeds, dry red chilli, green chilli in to a thick paste. Also add salt to the paste and mix well.

3. In a tawa , add 2 teaspoon of oil, add the paste prepared in step 2 and also add grated coconut and mix well and cook for a minute. Then switch off the stove and allow the contents to cool. Make lemon sized balls out of it.

KUZHAMBU(thick sambar) PREPARATION:

4. Now , keep the dal balls away. In pan, add 2 teaspoon of oil, add mustard,gram dal, fenugreek seeds . Then add onion and fry till it turn color. Then add tomatoes and fry till they turn soft.

5. Now add sambhar powder,salt,tamarind water and  also add some water as required . Do not add too much water as it would turn very watery. Now allow the contents to boil. Now add the dal balls prepared in step 3. Add them one by one. 

6. Allow the contents to boil. When the balls are cooked, they would rise up. At that time, switch off the stove and sprinkle asafoetida powder.

7. Paruppu urundai kuzhambu is ready. Have it rice or rotti !.

ALSO SEE : Morkuzhambu , Garlic kaara kuzhambu 

Tamarind Pongal

Tamarind Pongal - A simple one shot recipe, suited ideally for lunch box or travel food . Try it !.

INGREDIENTS:

Basmati Rice - 1 cup
Tamarind - lemon sized ball
Water - 2.25 cups
Urad dal  -1 teaspoon
Channa Dal - 1 teaspoon
Dry red chilli - 3 no.s
Mustard- 1 teaspoon
Fenugreek powder - 1/4 teaspoon
Oil - 4 tablespoon
Asafoetida powder - As required

METHOD:
1.  Dissolve tamarind in 1/4 cup of hot water and keep aside.

2. In a pressure cooker, add oil. Then add mustard,urad dal,channa dal,dry red chilli and fry for a minute till it changes color. Now add tamarind water and also 2 cups of water. Add salt and allow it to boil.

3. Now add basmati rice, fenugreek powder and mix well and cover the lid. Cook in high for a whistle .Then keep to full sim and cook for 8 minutes. Then switch off the stove and wait for pressure to settle in. Sprinkle asafoetida powder and mix well.

4. Tamarind pongal is ready ! ..Add roasted cashews and peanuts and mix well. It gives a nice taste to it !