Oven-method Ghee

This is the best method for making a stockpile of ghee. Because the heat surrounds the ghee, rather than contacting only the bottom of the oan, the cooking is slower but almost effortless. More of a crust will harden on the surface, and the solids at the bottom of the pan will remain soft and somewhat gelatinous. Adjust the pan size to the quantity of butter you are turning into ghee. Always allow 3 inches (7.5 cm) of pan above the...

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Maple Cream Simply Wonderfuls
Feb03

Maple Cream Simply Wonderfuls

   A friend introduced me to the wonder of maple sugar as a sweetener, and we never tire of exchanging new ways to showcase its delicate flavor. It is the closest counterpart to Bengal’s exquisite nalin gur, an ingredient rarely found outside of the west Bengal. The confection is equally delicious sweetened with date sugar or date puree, all of them available at health food stores or mail order suppliers.   ...

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Perfumed Sandalwood Crush
Feb02

Perfumed Sandalwood Crush

  Before Srila Prabhupada left India for America in 1965, he lived in Vrindavan, lord Krishna’s birthplace. When he visited the S.K. Joshi family in their Vrindavan home, Mrs. Joshi frequently served him this beverage in the late afternoon. She explained that this recipe originated from the famous Radha Ramana Temple of Gopal Bhatta Goswami in Vrindavan and was centuries old. This exotic beverage, known for its cooling...

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Ginger Ghee
Feb01

Ginger Ghee

  My friend Saragini Devi, whose cooking has always fascinated me, includes ginger in many of her dishes. The first time she deep-fried pastries in ginger ghee, I became aware of the nuances possible with this wonderful oil. It is, hands down, my favorite of all seasoned ghees.   Prepare ghee by either the stove-up or oven method, with the following addition for every 3 pounds (1.5 kg) of butter: Preparation 1. 2-inch (5 cm)...

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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 Р3 Cup . Urad Dal Р1 Cup . Meethi Dana Р2 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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