Mint-Lime Butter
Sep09

Mint-Lime Butter

I feel that a splash of lime or lemon juice livens up almost any food, and for those who are cutting down on salt it is a flavor booster and natural salt substitute. The limes in India are most like our key limes: yellowish-skinned, very juicy and sour. The dark green-skinned limes from Florida are quite acid by comparison. If you wish to control flavors, use lemon or lime juice for Sourness, the zest for concentrated taste, and fresh...

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Home-Made Idli Batter
Sep08

Home-Made Idli Batter

Ingredients . Rice – 3 Cup . Urad Dal – 1 Cup . Meethi Dana – 2 tsp Preparation 1. First wash the black gram and rice propely. 2. The water should be double the quantity of gram and rice. 3. Now soak them in water for 4-5 hours. 4. Along with black gram, soak the fenugreek seeds as well. 5. After Soaking, the black gram and rice, Now we will grind them for the better. 6. First grind black gram in a grinder. Add water...

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Clove-Sesame Ghee
Sep07

Clove-Sesame Ghee

This is a delicately flavored ghee that I have found excellent for sautéed green vegetable dishes –broccoli, asparagus, green beans and spinach. Prepare the ghee by either stove-top or oven method, with the following additions for every 3 pounds (1.5 kg) of butter: Ingtredients • 25 whole cloves • 2 table spoons (30 ml) whole sesame seeds • ¼ whole nutmeg Preparation Wrap the seasonings in a small piece of cheesecloth and add to the...

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Yogurt Cheese
Sep07

Yogurt Cheese

Unlike some cultured milk products in this chapter, yogurt cheese is not yet sold commercially in America. I think it could become as popular as Neufchatel or cream cheese. It is a revelation in light cheese, with an intriguing flavor. If you like yogurt, you will love dehin. It is nothing more than whole milk yogurt, or even low-fat yogurt, drained of whey and thickened until solid. It requires little more than a colander in the way...

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Homemade Butter
Sep06

Homemade Butter

In Indian homes, butter is churned today much as it has been for thousands of years. A large earthen pot called a ghee is half-filled with several days worth of ripened cream. By using a system of interconnected sticks and ropes, hand-agitation makes a wooden paddle whirl butter flecks into butter blobs. Our modern wonder the food processor has more than simplified the procedure. Depending on the size of your work bowl, you can...

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Cumin-Flavored Ghee
Sep04

Cumin-Flavored Ghee

The use of seasoned ghee is perhaps the subject way to introduce flavor to simple steamed, baked of raw foods. If you have ever tasted the brownish sesame oil used in Oriental cooking, you can get an idea of how even a few teaspoons of cumin ghee can lend flavor and aroma to unseasoned dishes. Because this ghee is not as strong as the thick sesame oil, you can use it both as a cooking oil and for subtle flavoring. Prepare this ghee...

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