HOMEMADE GHEE/ CLARIFIED BUTTER

1Hello All. How is your Saturday going on? Weekends means double the work isn’t it? Especially for a mother there are no holidays.

Few days before in Instagram and Facebook I had shared my ghee picture. And many of you had asked for recipe. I got delayed by some commitments. Hence posting it today.

Ghee is a simple science. But it is no artificial science. My parents made ghee at home. We used to get cows milk at home and we never wasted the cream. Even now they sometimes get ghee for my son. Ghee is now considered super food. And it is recommended to use it. Especially for kids it is considered very healthy.

You need to collect cream from milk for almost a month so you get at least half a kilo of ghee.

2INGREDIENTS:

Full Fat milk

INSTRUCTIONS:

  1. Boil milk.
  2. Once cooled take the cream and store it separately.
  3. Store the milk in fridge.
  4. After 8 hours or so, collect the cream again from the top layer.
  5. Likewise collect after every refrigeration and boiling.
  6. After a month when you have enough cream pour the cream in thick bottom kadai.
  7. Bring it a boil.
  8. Keep stirring in between with a slotted spoon (thick handle spoon with holes )or else it will stick to the bottom of the kadai.
  9. The cream will all melt and dark brownish substance will start forming.
  10. Keep mixing and mixing.
  11. This continues for 20-30 minutes.
  12. Keep mixing till you cannot see the white cream anymore.
  13. Now all you can see is the dark brown substance and no cream at all.
  14. Switch off the flame.
  15. Move the brown substance to the side of kadai.
  16. The ghee will start collecting to the other side of the kadai.
  17. Once completely cooled pour the cooled ghee in a air tight container.

TIPS:

  1. Keep your required amount of ghee in another air tight container for your daily usage.
  2. Rest ghee should be kept in fridge for longer usage.Β 3
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VEGETABLE STEW

1Hi. We are in second month of the new year and time is just flying by. Don’t you think ? Have you ever felt that your mind is blank? That there is nothing to say. I am feeling exactly that. I don’t know what to talk about. Maybe it is the weather that is fluctuating my mood.

2It is so hot even at 9 AM in the morning. Being in office we don’t realize it much but when we go out or during weekend is when we feel the heat. Today’s recipe has spices but it is not hot. It is the best side dish for Appams. A very simple yet delicious dish full of color and flavors.

3INGREDIENTS:

Beans – 1/4 cup

Carrot – 1/4 cup

Potato – 1/4 cup

Green Peas – 1/4 cup

Cardamom – 2-3

Cloves – 3-4 tsp

Black Pepper – 1/4 tsp

Cinnamon – 1 inch piece

Green Chilly – 2

Onion – 1 big

Coriander Leaves – 2 tblspn

Mustard – 1/4 tsp

Coconut milk – 1 cup

Coconut Oil – 2 tblspn

Curry Leaves – 1 stem

Salt to taste

Boiled eggs (optional)

INSTRUCTIONS:

1.Cut beans, carrots and potatoes into equal sized match sticks.

2. Pressure cook the beans, carrots, potatoes, green peas and onions with a little salt and 2 cups water.

3. In a kadai heat coconut oil.

4. Add in cardamom, cinnamon, cloves and black pepper and saute for 30 sec.

5. Splutter mustard seeds.

6. Add slit green chillies and curry leaves. Saute.

7.Pour in the cooked veggies from the pressure cook and bring it to a boil.

8. Add in coconut milk and stir continously. Do not let it boil.

9. Adjust the salt and switch off the flame.

10. Garnish with chopped coriander leaves.Add boiled eggs and serve.

This goes well with all types of appams.Β 4

 

 

MOOLI KI SABJI/ RADISH SIDE DISH

Hello There. Hope you all are in pink of your health. Hoping that you are eating healthy with a little sneak sometimes here and there. πŸ™‚

Confession time. I do not eat salads. Raw onions, raw radish, pepper are not my thing. The onions sprinkled on top of pav bhaji – well I am the person who will remove them. The salad served with tangdi kebab – well I ask others to finish it off. Yep. That’s me. Maximum I can try to eat the cucumber and carrot. That’s it.

So when you say Radish only 2 things pops on my mind – salad or paratha. Salad I hate and paratha I love. But I was in no mood to prepare those. So what else can be done with radish. I tried to prepare a simple side dish. And it was news to me when it didn’t taste like radishy at all. It was perfect for rotis.

2So here we go,

INGREDIENTS:

Radish – 2 small

Tomato – 1 medium

Cumin – 1 tsp

Chilly Powder – 1 tsp

Mustard – 1/2 tsp

Turmeric powder – 1/4 tsp

Coriander Powder – 1/2 tsp

Garam Masala – a pinch

Curry leaves – 1 to 2 stem

Oil – 1 tblspn

Sugar – a pinch (optional)

Lemon JuiceΒ – 1/4 tsp

Salt to taste

INSTRUCTIONS:

  1. Wash and grate the radish. ( You can keep the skin on but I removed it).
  2. In a kadai, heat oil.
  3. Splutter mustard and cumin seeds.
  4. Add curry leaves.
  5. Add the grated radish and saute on high flame. Radish will start leaving lots of water.
  6. After the water content has reduced add turmeric, chilly, coriander powder and mix well.
  7. Add chopped tomato and mix well.
  8. Add salt and close and cook on low flame.
  9. Keep stirring in the between till the tomatoes have softened.
  10. Add sugar and garam masala and mix well.
  11. Take it off the flame.
  12. Add lemon juice and mix well.

Serve hot with rotis.

Enjoy your day. Till we meet next time keep smiling.Β 1

STUFFED IDLI

1Namaste. Hello. We South Indians are very fond of our idli’s and dosas. It won’t be wrong to say that these humble dishes are world favorites. And with the growing health awareness people are experimenting with many grains that can make a good idli. Also there is a growing trend for stuffed items. There is stuffed veggies (stuffed brinjal, lady finger,etc), stuffed parcels (calzone), stuffed flatbread (parathas), etc. Hence came the stuffed idlis.

2It is a very simple recipe though. And heavy due to the stuffing. Just prepare the stuffing and when pouring out the batter put a little batter and then cover it again with batter. So it is like idli sandwich.

3INGREDIENTS:

Boiled potato – 1 medium

Carrot – 1 medium (chopped finely)

Green Peas Frozen – 1/2 cup

Cumin Seeds – 1/4 tsp

Onion – 1 small

Coriander Powder – 1.5 tsp

Chilly Powder – 1 tsp

Lemon Juice – half a lemon

Oil – 1 tblspn

Salt to taste

Idli Batter

INSTRUCTIONS:

  1. Grate boiled potatoes and keep aside.
  2. In a kadai, heat oil.
  3. Crackle cumin seeds and add onions.
  4. Saute onions till translucent.
  5. Add carrots and green peas. Add 1/4 cup water and let the carrot and peas cook.
  6. Once the carrot and green peas are cooked let the water evaporate. (just keep sauteing without lid till the water disappears.
  7. Add coriander powder, chilly powder and salt and mix well.
  8. Add grated potatoes and mix well.
  9. Take it off the flame and add lemon juice and mix well.
  10. In Idli maker boil little water. Grease the idli plates well.
  11. Pour a little batter on the idli wells. Fill it only till 1/3 of the well.
  12. Place a little stuffing on the poured batter.
  13. Pour another spoonful of batter on top.
  14. Likewise fill all the idli wells and steam it.
  15. Once cooked remove the idlis and serve with coconut/tomato chutney.

This is a good tea time snack too. Cut it into small pieces and serve it for your kids lunch box along with tomato chutney.4