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 just as you would in the stove-top or oven method ghee in the previous two recipes, with the following additions for every 3 pounds (1.5 kg) of butter:
3 table spoons (45 ml) cumin seeds
6-8 fresh or dried curry leaves
Wrap the seasonings in a small piece of cheesecloth to make a bouquet garni. When the butter has melted, add the bouquet garni, and then cook, strain and label.
By Yamuna Devi Dasi