Ghee

-




Ghee or clarified butter is butter without the milk solids. As per Ayurveda Ghee was said to be the food of the Gods. From the traditional kitchen of our grandmothers in India to the Shelves @ Wholefoods ..this superfood has taken flight around the world and how !

Growing up in India Ghee was a part of lunch everyday...drizzed over hot steaming rice with a pinch of salt and pepper, spread over roti or a nice crisp ghee dosa for breakfast. Theres lots more to ghee than just enhancing the taste of food. 

The Ayurvedic cooking medium of choice is Ghee. Rich in antioxidants, ghee fights the harmful effects of free radicals. An effective carrier of lipid-soluble nutrients; spices and herbs coated in ghee are readily absorbed by the body thus maki
ng a healthy meal even more nutritious. Ghee is so aromatic and flavourful  a little goes a long way. The ancient text Ayruved calls Ghee a Rasayana - a healing food that balances body and mind and promotes longevity. 


Making Ghee at home is so easy just follow the steps below. 

INGREDIENTS

1 pound unsalted butter

STEPS

  • Place butter in a medium saucepan and slowly melt over medium to low heat. 


  • When the butter comes to a boil, reduce the heat and simmer the butter uncovered and undisturbed for 30-45 minutes. 



  • As the temperature reaches the boiling point of water, the butters water content vapourizes and the butter foams and makes tiny sharp crackling noises. 


  • The milk solids in the butter will slowly settle to the bottom leaving pale golden liquid on top that you can sieve immediately into a clean glass jar. 

Watch detailed recipe video in our YouTube channel mysattvikplate









Comments

Post a Comment

Popular posts from this blog

Super Soft Fluffy Idli batter recipe with Vitamix

-
Image
Being away from India I have struggled to get the perfect idli batter recipe for years. The first time I tried to make the batter was a hilarious episode that I can never forget. It was a cold month of Feb and I was craving for super soft idlis.  Called Amma and got the recipe from her 4:1 Parboiled rice and Urad. I got Uncle Bens parboiled rice and Urad dal ....and made the batter...waited waited waited for it to ferment for 3 days !!!! it did not ferment but still went ahead and made the idlis...and the idlis turned out to be like soap 😂. Years and Years of experiments later some hits and many misses ....finally this super easy idli batter recipe is always a winner. Ok so lets start with the rice I use the Laxmi Organic Idli rice and organic white whole urad. Another trick I learnt this year when I visited my Aunt in Kerala was not to soak the Urad overnight. Urad needs to be soaked only for couple of hours. Some tips to be followed are washing of the rice. I wash it at least 5-...
Read more

Karela & Sprouted Mung Sabzi - Zero Oil !

-
Image
  As per Ayurveda a balanced meal should have all the six tastes - Shad Rasa.  Ayurveda correlates the food we eat into six tastes / rasas. Madhura - Sweet, Amla - Sour,  Lavana - Salty, Tikta - Bitter, Katy - Pungent, Kashaya - Astringent.  The taste buds on our tongue are organized in six groups, corresponding to the six tastes recognized by Ayurveda. Different group of taste buds on the tongue perceive taste and sends a signal to the brain, from there, messages go out which not only directly influence digestion but also affect the doshas and all the boys cells, tissues, organs and systems.  This recipe of Karela (bitter gourd) and sprouted mung has all the six tastes and is Ayurveda approved. It has zero oil, steamed and is a perfect way to add karela to our diet.  INGREDIENTS  : 5 - 6 Karela washed, cored and sliced. 1 cup sprouted mung salt and jaggery powder to taste Masala to be dry roasted 1 tsp fennel seeds 1/4 cup shredded coconut 1 green chi...
Read more

Sprouted Masoor and Pumpkin Daal

-
Image
  This Sprouted Masoor and pumpkin daal is like a warm hug to your soul in a bowl..makes you feel well grounded and nourished !  As per Ayurveda cooked Pumpkin is very balancing for all doshas especially the fiery Pitta and dry Vata. It is a rich source of potassium and vitamin A. It is very good for inflammation, kidney stones, skin disorders, infections, blood pressure, detox and the list goes on. It helps protect heart and circulation due to magnesium.  It is a storehouse of many anti-oxidant vitamins such as vitamin A, vitamin C and Vitamin E.  This recipe of Sprouted Masoor and Pumpkin is made with simple good for you ingredients and one of my  to go recipe to use pumpkin.  INGREDIENTS  : 2 cups chopped pumpkin 1 cup cooked sprouted masoor dal (u can use any dal of your choice) 1 tsp turmeric powder 1/2 cup coconut 1 tblspn Jeera 1 tsp black pepper handful of curry leaves 1 tblspn each roasted urad and mustard seeds salt to taste STEPS : Bring tw...
Read more