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Tuesday, February 12, 2013

Ghee from Butter

#Ghee is mainly added in our daily diet to enhance the taste & aroma of a dish.

Paruppu sadam ( dhal rice ), paruppu podi sadam ( dhal powder rice ),  and milagu podi sadham can be relished only with ghee. It becomes unpalatable without ghee. Ghee has to be poured over tiffins like pongal, dosai, adai,.... and the list goes on and on. 

Ghee manufactured under different brand names and also unbranded ones are available in the market. But, ghee made from #butter at home tastes very good. Its texture and aroma stands out.

To get a good textured ( like sand particles ) ghee, the butter should be of good quality.
Murungai keerai [ Drumstick leaf or Moringa leaf ] has to be added without fail to enhance the aroma of the ghee.


Ingredients :

Butter                                 : 250 grams


Drumstick tender leaves [ murungai keerai or Moringa leaf ]   : very small quantity

Method :

Take butter in a thick bottomed vessel.
Heat the vessel on a slow flame.
Butter melts and turns into yellow color liquid.


After few minutes starts foaming on the surface.


Then after sometime these foams disappear and bubble starts making murmuring sound.


Do not disturb or stir with a ladle.
You could see some light colored sediments at the bottom.
When theses sediments start turning into golden color add the drumstick leaves.


The sound and the bubbles completely goes off at one stage and the color of the sediments turns into golden brown color.


At this stage turn off the burner. Now the butter has turned into ghee.

Transfer the fried crispy drumstick leaves onto a plate.


Then transfer the ghee into a clean & dry container.


Once cooled down ghee sets down as a thick mass with slightly yellowish shade.
Use a clean dry spoon to take the ghee from the container.

Note : The crispy fried leaves can be relished when its hot.

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