FrancesRenHuang

The Journey of Indian Cooking

In Recipes, The Piglet Oinking on December 7, 2010 at 5:32 pm

Golden Elixir

I started my Indian cooking classes a few weeks ago, and since then it has been an Indian cooking marathon. This aroma of onions, cardamom, ghee, cilantro, and bread have now moved permanently into our apartment.

First lesson: Store lots of Ghee for stir-frying, frying, baking, eating it raw etc.

In Ayurvedic medicine, ghee aids digestion, treats anxiety, retains memory, and promotes the immune system. Ghee is as important to the Indian as butter is to the French. As it may be similar to clarified butter, the process of simmering the butter is much longer, up until the popping sound of the water subsides and the milk solids sink down to the bottom. The result is a golden clear liquid that holds a rich nutty aroma.

Ghee

  • a few sticks of butter to your liking, cut into 1 inch cubes
  • cheese cloth or kitchen paper towel
  1. In low heat, melt the butter in a non-stick pot.
  2. Simmer quietly. The foam will appear in the top layer. Continue to cook until the popping sound of the water subsides and the milk solids sinks down to the bottom, 10~15 minutes.
  3. Strain the liquid through a cheese cloth or kitchen paper towel.
  4. Reserve in a glass jar with a tight-fitting lid; can be kept in the fridge for months.
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