Making Stock
Chicken Stock Ingredients 1/2 kg (500 gms OR 1 Lb.) chicken, cleaned and cut up
2 large carrots, sliced
1 medium onions,sliced
2 bay leaves
1 tablespoon whole peppercorns
1 tsp. crushed garlic
1 tsp. crushed ginger
1/2 tsp. dried thyme
1 tsp. Salt
12 cups of water
Method
1. Put all the ingredients in a deep pan,Cover and bring to a boil, then lower heat to a simmer. Occasionally skim off the foam residue.
2.Continue to cook at a slow simmer and additional hour to concentrate all the flavors. Add the boiling water if the stock level gets too low.
3.Cool and remove the chicken pieces and vegetables. ( Chicken can be used in soups, noodles and fried rice)
3. Strain the stock and defat.
Advice
I always keep this tasty, rich stock in my freezer. Use it to flavor the cooking water for rice, for steaming vegetables, and as the base for soups, stews, etc
If you do not plan to use all the stock within two days, freeze it.
Making Paste
Boiled Onion Paste Ingredients 1 kg OR 2 1/4 LB Onions
3 Bay leaves
3 Black Cardamom
3/4 cup + 4 tsp. of water
Method
1. Peel, Wash & roughly cut onions. In a pan, add bay leaves, Cardamom and water.
2. Bring it to boil and simmer until onions are transparent and the liquid has evaporated.
3. Transfer to a blender and make a fine puree.
Advice
The Onion-water ratio is crucial to this preparation as excess water will make a thin puree and if water is not enough, the onions will remain uncooked.
Makes appx. 1kg. of onion paste.Fried Onion Paste Ingredients 1 kg OR 2 1/4 LB Onions
100 gms. Or 3 1/2 oz Yogurt
Oil for frying
Method
1. Peel, Wash & slice the onions. In a pan, heat oil and sauté the onions over medium heat until brown.
2. Remove onions and cool.
3. Transfer to a blender, add yogurt and make a fine puree.
Advice
This paste can be stored in an airtight container for up to 15 days in the refrigerator.
Makes appx. 2/3 LB of onion paste.Ginger Paste Ingredients 170 gms OR 1 cup ginger
45 ML Or 3 tbsp. of water
Method
1. Scarp, Wash & roughly chop ginger.
2. Put the chopped ginger in the blender, add water & make a fine paste. Remove & refrigerate.
Makes appx. 210 gms OR 7 1/2 oz of ginger paste.Garlic Paste Ingredients 170 gms OR 1 cup garlic
45 ML Or 3 tbsp. of water
Method
1. Peel, Wash & roughly chop Garlic.
2. Put the chopped garlic in the blender, add water & make a fine paste. Remove & refrigerate.
Makes appx. 210 gms OR 7 1/2 oz of garlic paste.Cashewnut Paste Ingredients 160 gms OR 1 cup broken Cashewnuts
100 ML Or 7 tbsp. of water
Method
1. Soak cashewnuts in water for 30 minutes and then drain.
2. Put the drained cashewnuts in the blender, add water & make a fine paste. Remove & refrigerate.
Makes appx. 250 gms OR 9 oz of cashewnut paste.Poppy seed Paste Ingredients 150 gms OR 1 cup Poppy seeds
100 ML Or 7 tbsp. of water
Method
1. Soak Poppy seeds in water for 30 minutes and then drain.
2. Put the drained poppy seeds in the blender, add water & make a fine paste. Remove & refrigerate.
Makes appx. 330 gms OR 11 oz of poppy seed paste.Tamarind Pulp Ingredients 50 gms OR 2 oz. Tamarind
Method
1. Soak Tamarind in 50 ML Or 10 tsp. of Luke warm waterfor 30 minutes and then force through a strainer & discard the residue.
Makes appx. 75 Ml OR 3 oz of Tamarind pulp.Common Preperations
Chenna/Paneer Ingredients 5 cups of Milk
2 tsp. of Curd/Yogurt
11/2tsp vinegar or 1/2tsp lemon juice
Method
1. Mix the mix & curd in a pan and bring it to boil.
2.When it's boiling add lemon juice or Vinegar which ever you are using, while stirring.
3. Stir until the milk curdles.Turn off the gas and keep aside for 5 minutes.
4. Strain the curdled milk in a muslin cloth and tie it with a tight knot. Squeeze the residue gently until the milky whey starts oozing out.
5. This residue is chhena. Knead it to mash all the granules, while still warm.
Advice
Do not throw away the leftover milky whey as it can be used for kneading chapati or paratha dough.
Khoya/Mawa Different Methods for preparing Khoya/Mawa Khoya or mawa is a dairy product. Khoya is used in making many sweets dishes and gravy vegetables. Khoya can be made at home, though the method is little tedious.
It is prepared by Boiling milk in a thick, broad vessel, stirring often, until a thick residue is left .Use of a non-stick pan is ideal, although occasional stirring is necessary. One can put a few drops of lemon juice in the boiling milk to hasten the process.
Methods
Method: 1
Solid and molded khoya: It is made out of full cream milk. The milk is boiled in a large pan on a high flame, and stirred occasionally.
The flame is reduced when the milk thickens. When the mixture is in a semi-solid stage it is removed from the fire and set into moulds.
A liter of milk will yield 200 gm of khoya. This khoya is used in burfies and laddus.
Method: 2
Sticky Khoya:This is made with low fat milk. The process of making it is the same as for the solid khoya but it is removed from the fire slightly earlier.
It is loose and sticky in consistency with a higher moisture content. It is suitable for making gulab-jamuns and gajar ka halwa.
Method: 3
Granulated khoya:This khoya is made out of full cream milk. The difference is that khoya is curdled slightly by adding little tartary in powder form.
The milk curdles slightly hence the khoya is soft textured. Care should be taken not to spoil the texture while stirring.
The water content is more than Solid Khoya but less than the Method 2 khoya. This type is used in making kalakand and laddu.
Method: 4
Khoya from Ricotta cheese : It turns out real good and you can make very good Khoya burfi from it also.
Buy Ricotta cheese from the market and pan fry it stirring continuously on medium heat till it looses all the water content and becomes dry, dark yellowish in color.
Initially the cheese color will be creamish. This khoya can be used for all dishes which mention Indian Khoya.
Curd/Yogurt Ingredients 1 liter Milk
1/2 tsp curd (yogurt)
Method
1. Milk should be boiled and cooled to 50 degree C (You can test this by dipping your finger in it. It should be slightly warm.)
2.In a bowl add curd and milk, stirring well. Place it in a warm & cozy place for overnight or for 6-7 hours.
3. When it is done refrigerate it for 1-2 hours for better results.
Advice
In winter - Set the curd in a ceramic container and place it on the voltage stabilizer of your refrigerator.
Sugar Syrup Ingredients 21/2 cups Water
2 tbsp Milk
4 cups sugar
Method
1. Dissolve sugar in water and bring it to boil in a pan. Now lower the heat to moderate.
2. Add milk to the boiling syrup so that the scum comes to the top of the syrup.Remove the scum with a spoon.
3. Take a drop of the liquid on your index finger and the thumb try releasing instantly.
4. Repeat 2 or 3 times if an elastic string forms between your finger and the thumb then the syrup is ready to use.
5. Continue to boil for two, three or four strings.
Butter/Ghee Ingredients For Butter Cream of milk (Malai)
1/4 tsp. Curd
Chilled water OR Ice Cubes
Method
1.In a covered bowl collect and store the cream of milk (malai) in a refrigerator for 3 days so that you have enough quantity to use.
2.Now add curd to the collected cream and mix well. Set-aside in a warm dark place for overnight or till it sets.
3. Using a hand whiper or an electric whiper whip it till butter separates from liquid. Now add 2-3 cups of chilled water and whip again.
4. The butter will form lumps. Collect the lump in hand and form a ball and pour out the water (this is buttermilk).
5. Collect the butter lump in a separate container and wash 2-3 times more with chilled water. Drain out the water. Now butter is ready to use.
Preparing Ghee from the above made butter
1.Melt the butter in a saucepan over a moderate heat and bring to boil, stirring.
2. Leave the butter to simmer gently for 30 minutes.
3.Remove the pan from the heat and skim the scum from the top. Allow the ghee to cool for about two hours. Sieve the ghee using a muslin cloth and transfer to a large jar.
Sprouts Ingredients 1 cup Sabut Moong
Method
1. Wash the moong and soak in water for 5-6 hours or overnight.
2.Drain water thoroughly (do not rub) and wait for 5 minutes.
3. Keep in a jar and cover it with a piece of cloth (preferably muslin cloth) for 5-6 hours.Place in a refrigerator overnight.
4. Next day wash and drain and again keep it for 5-6 hours as earlier. Again place in a refrigerator overnight. By morning long sprouts are ready. Sprinkle little water on the sprouted beans and store it in the refrigerator until required.
5. It will take at least 2 days for the Moong to get sprouted.
Dough Making Ingredients 2 cups whole wheat flour (atta) or as per consumption.
Water to knead
A pinch of Salt
1tbsp oil (optional)
Method
1. Mix all the ingredients except water. Add a little water at a time and make soft dough.
2.Pat and knead well for several times. The Dough should be neither too thick nor too losing.
3. Keep it for 20-30 minutes before using and cover it with wet muslin cloth.
Simple Dal Ingredients 1 cup Moong dal
2 cups water
1 onion
1 1/2 tbsp. ghee
1/2 tsp. salt.
Method
1. Wash the dal in water. Drain and add fresh water. Add salt and cook till it reaches boiling-point.
2.Boil for 15 minutes, lower the heat and simmer for 1 hour.
3. Slice the onion and fry in the ghee. Add to the dal, stir and serve.
Simple Rice Ingredients 1 cup rice
2 cups water
1-2 tbsp. oil OR Ghee
1/4 tsp. salt.
Method
1. Wash the rice twice in fresh water. Leave to soak for 5 minutes, then drain.
2.Warm the oil/ghee in a saucepan, add rice and fry, stirring frequently, for 5 minutes.
3. Add the water and salt, stir and cook till 3/4 of the water has dried.
4. Reduce the heat and place the saucepan on a Tavaa ( Griddle) and cook till all the water has dried and rice is tender.
Tamarind Juice/Pulp Ingredients Lemon-sized tamarind
1 cup warm water
Method
1. Soak the tamarind in warm water for about half an hour.
2.Squeeze and extract the maximum juice from the pulp. Keep adding water, if you need juice.
3. Remove the Pulp and use in the desired recipe.
Coconut Milk Ingredients 4 tbsp. grated coconut
1 cup hot water
Method
1. Blend the grated coconut with 1 cup warm water in a mixer for a minute.
2.Strain and squeeze out the milk.
Making Masalas
Garam Masala Ingredients 1/2 cup Cumin seeds
2 tbsp. Coriander seeds
4 sticks Cinnamon
10-12 green Cardamom pods (bruised)
4-5 black cardamom pods (bruised)
10 cloves
1/2 nutmeg broken
3-4 blades of mace
1 tbsp. black peppercorns
4 whole star anise
5 bay leaves
Method
1.Roast all the ingredients lightly in a flat bottomed pan.
2.When the spices give off the fragrance allow to cool slightly. Grind to a powder.
3. Store this powder in a dry airtight container.
Sambhar Masala Ingredients 1 tsp. Cumin seeds
2 tbsp. Coriander seeds
4 Curry leaves
1/2 tsp. Asafetida seeds
1/2 tsp. Fenugreek seeds
1 tsp. turmeric powder
1 tsp. Mustard seeds
6 nos. Red chilies
9 nos. black peppercorns
2 tbsp. grated coconut
1 tbsp. Urad Dal
Ghee for roasting
Method
1.Roast all the ingredients lightly in a flat bottomed pan.
2.When the spices give off the fragrance allow to cool slightly. Grind to a powder, then press through a sieve.
3. Store this Masala in a dry airtight container.
Chaat Masala Ingredients 2 tbsp.Cumin seeds
4 tbsp. Coriander Seeds
2 tsp. Garam Masala
1/2 tbsp. dried Mint leaves
1tsp. carom (ajwain) seeds
1tsp. Asafetida powder
1 tbsp. rock salt
1tbsp Dried Mango powder
5 cloves
1 tsp. Ginger powder
2-3 Whole dry Red Chilies
1/2 tsp. Citric acid
1 tbsp. black peppercorns
2 tsp. Salt
Method
1.Roast the coriander, cumin, ajwain seeds separately and powder them with chilies, black salt and citric acid.
2.Mix in the remaining ingredients, cool & Grind.
3. Store this Masala in a dry airtight container.
Curry Powder Ingredients 1 1/4 cups Coriander seeds
3/4 cup Bengal gram dal
1/2 cup Black gram dal
3/4 cup Red chilies
2 tsp. Asafetida powder
A small sizes Tamarind
3 tsp. Oil
Salt according to taste
Method
1.Roast dry the coriander seeds, Bengal gram dal and black gram dal.
2.Fry the red chilies in 3 tsp. of oil. Mix all the ingredients together and powder them.
3. Store the powder in an airtight container and use when required.
Tandoori Masala Ingredients 1tsp. garlic powder
1tsp. ground ginger
1tsp. cloves powder
1/2tsp. grated nutmeg
1tsp. mace powder
11/2tbsp. cumin powder
2tbsp. ground coriander
1tsp. fenugreek powder
1tsp. ground cinnamon
1tsp. freshly ground black pepper
1tsp. ground brown cardamom seeds
2tsp. red food coloring.
Method
1.Mix all the above ingredients, without roasting them first, push through a fine sieve.
2.Now roast them and when the spices give off the fragrance allow to cool slightly. Grind to a powder.
3. Store this powder in a dry airtight container.
Rasam Powder Ingredients 1/2tsp Cumin seeds
4 tsp Coriander seeds
1tsp Fenugreek seeds
1tsp mustard seeds
6 Dried red chilies
Few curry leaves
1/4 cup Bengal gram dal
1tbsp black peppercorns
1tbsp turmeric powder
Method
1. Roast and dry all the ingredients separately except the turmeric powder.
2.Mix all the ingredients, powder them adding the turmeric powder.
3. Store this powder in a dry airtight container.
Making Sauce
Apple Sauce Ingredients 1/4 cup water
6 apples peeled,cored and quartered
Juice of One Lemon
2 nos. Cloves
1 dash cinnamon -- to taste
3/4 cup sugar -- to taste
1 tbsp.Butter
Salt A pinch
Method
1. In a large heavy pot that has a cover, put the water. Add the quartered apples, sugar, cloves & Cinnamon.
2.On a high flame, cook covered until the apples are soft. Remove cover and let some water cook away.
3. Using a colander, press the cooked apples through it to separate the puree from the skins and seeds.
4. Heat the puree, and add butter, lemon juice, a pinch of salt and bring to a boil.Serve hot or cold.
Cheese Sauce Ingredients 2 tbsp.of margarine or butter
2 tbsp.of plain flour
2 cups of milk
1 cup grated cheese, Cheddar is good
1 tsp.Mustard powder
Salt and Pepper according to taste
Methods
1. Melt margarine in a pan, then stir in the flour, and cook for 1 minute until bubbling slightly. Remove from the heat.
2.Add milk, a couple of tablespoonfuls at a time, stirring after each addition, until all milk is added. This is the bit where patience is a virtue. If you add too much milk at once, you will get a lumpy sauce.
3. Return to the heat, and stir whilst the sauce comes to the boil, when it will thicken.
4. Add the cheese and mustard powder and stir in to mix until melted and the sauce is smooth. Add seasoning (salt, pepper, and a little ground nutmeg if you like) and stir.
Chocolate Sauce Ingredients 2 tbsp. drinking chocolate
1 tbsp. cocoa powder
3 tbsp. icing sugar
1/2 tsp. glycerin
1 tsp. table butter (soft)
2 tbsp. water
1/4 tsp. vanilla essence
Method
1. Use a double boiler or a small heavy saucepan for cooking. Add all ingredients except essence and cook on very slow fire. Stir continuously till thick and shiny.
2. DO NOT BOIL or else the shine will not come. Mixture should hold on the back of the spoon to coat.Keep cooking till the you reach the desired consistency.
3. Add essence. Stir Pour into any heat proof glass container. Serve warm or cold as a topping for any Ice-cream.
Barbecue Sauce Ingredients 1 clove of fresh Garlic
2 Tbs. Butter
1 medium Onion (Diced)
1 tsp. Salt
1 tsp. Pepper
1 tsp. Chili Powder
½ tsp. Dried Mustard
1 cup Ketchup
1/4 cup Chili sauce
¾ cup Water
2 Tbs. Worcestershire Sauce
2 Tbs. Vinegar
2 Tbs. Real Lemon Juice
2 Tbs. Brown Sugar
Method
1. Combine Garlic, Butter, Onion, Salt, Pepper and Dried Mustard in a sauce pan and cook on low to medium heat until Onions are partially done (approximately 15 minutes).
2. Add Worcestershire Sauce, Vinegar, Real Lemon Juice and Brown Sugar to the Onion mixture and simmer 15 minutes.
3. Finally, Add Ketchup, chili sauce and Water to mixture and simmer at least 30 minutes.
4. Add Barbecue sauce to cooked beef, deer, chicken or turkey.
Caramel Sauce Ingredients 1/4 cup butter
1 cup sugar
1/2 cup packed brown sugar
1/2 cup half and half cream
1 tsp. vanilla extract
Method
1.Melt the butter in a small saucepan over medium heat. Stir in the sugar,brown sugar,and cream and bring to a boil, stirring constantly until the sugar is dissolved.
2. Reduce heat and simmer for 1 to 2 minutes. Sauce should be thin. Remove from heat and stir in the vanilla.
3. Cool. Serve over ice cream,pudding or pound cake etc. This makes about 1 1/2 cups of sauce.
4. If you do not have Cream at home you can substitute it with 1 cup of Milk.
Butterscotch Sauce Ingredients 1/2 cup Butter
1 3/4 cup brown sugar
1 cup corn syrup
1/2 tsp. vanilla
1 cup evaporated milk OR 1/2 cup Thick Cream
Method
1. Place the sugar, syrup and butter in a heavy-bottom pan and boil the mixture till it reaches a soft ball stage.
2.Remove from the heat, add Milk OR cream, Vanilla and mix well.
3.Cool and serve over ice cream, apple pie or anything else you can think of. 
White Sauce Ingredients 3 cups milk
1/2 cup plain flour
1 tbsp. butter
Salt and Pepper according to taste
Method
1. Boil the milk just before making the sauce and let it be warm.
2.Melt the butter, add flour and fry for a little while over low heat.
3. Do not let it turn brown, take off from heat and add the hot milk and stir well to avoid formation.
4.When the mixture becomes smooth put the pan over low heat again and stir constantly till the sauce comes to a boil.
Mayonnaise Ingredients 1 cup Salad oil
1 Egg OR 2 Egg yolks
1 tbsp. Lemon juice OR 1 tbsp. Vinegar
1/2 tsp. Mustard powder
Salt, Paprika and pepper according to taste
Method
1. Mix all the above ingredients in a mixer.Now, add oil gradually till the mayonnaise becomes light and fluffy.
2.Once the mayonnaise is ready store in a container.
Red Chili Sauce Ingredients 5 tbsp. chili powder
1 tbsp. each of ginger & garlic Paste
1 tsp. Salt
2 tbsp. Sugar
1 1/2 cup vinegar
Method
1. Mix all the ingredients in a liquidiser except vinegar.
2.After 5 minutes mix vinegar in the above mixture and serve.
Green Chili Sauce Ingredients 125 gms. of Green Chilies
1 tbsp. each of ginger & garlic Paste
1 tsp. Salt
2 tbsp. Sugar
1 1/2 cup vinegar
Method
1. Mix all the ingredients and boil it for 10 minutes.
2.Now blend it in a mixer and Serve.
Cutting A Chicken
Cutting Up a Whole Chicken Step: 1
Wash chicken thoroughly. Using a sharp knife, first cut the 'poop', the extra skin and fat at the chicken's base.
Place the chicken with its legs facing you, breast side up, on a cutting board and cut skin between thighs and body.Repeat for other leg.
Step: 2
Holding one leg in each hand, lift chicken and bend back legs until bones break at hip joints.
Step: 3
Remove leg and thigh from body by cutting between the joints, close to bones in back of bird.
Repeat for other side.
Step: 4
To separate thighs and drumsticks, locate knee joint by bending thigh and leg together.
With skin side down, cut through joint of each leg.
Step: 5
With chicken on back, remove wings by cutting inside of each wing just over joint.
Pull wing away from body and cut from top down through joint.
Step: 6
Separate breast and back by placing chicken on back and cutting through joints along each side of rib cage.
Step: 7
To cut breast into halves, place skin side down on board and cut wishbone in two at V of bone.
Quartering Chicken
Step: 1 
Place chicken on back and with a sharp knife, cut in half along the breastbone. Step: 2 Pull the two sections apart by breaking the ribs away from the backbone; finish cutting with knife.
Step: 3 
Take each half and separate the leg-thigh combination from breast-wing portion by cutting between the thigh and breast.
Facts About Paneer
There are many types of cheese that are made in India on a small scale, but paneer is the only cheese which can be compared to Western cheese in terms of
texture. 
Good paneer can be made from milk which contains 5 % more fat than normal milk. Therefore, buffalo milk is more suitable for preparing paneer. To curdle milk for paneer, add citric acid or lime juice to heated milk. Strain the curdled milk through a muslin cloth and squeeze out all the whey.
Paneer is the most popular form of cheese that is prepared in Indian homes and used generously in cooking and confectioneries like rosogullas and sandesh.
If you want to cut paneer into a particular shape then place the paneer in a rectangular tray and it will take that shape while setting. In this way it will be easier to cut into squares, triangles, etc.
Grated paneer can be used to decorate a simple dish and make it look quite tempting. Even a paneer burji can make your breakfast more lively.
Vegetarian cooking looks and tastes a lot more delicious, as the soft color of paneer heightens the colors of the other ingredients.
Paneer not only looks but also tastes delicious. No wonder it has carved a niche for itself in the vegetarian world.
Difference Between Baking Soda And Baking Powder
Baking soda and baking powder are both leavening agents. What is a leavening agent? It is an ingredient that produces a gas which causes batters and dough's to rise.
Baking soda is simply sodium bicarbonate, which does not have any leavening capabilities by itself. It is only when baking soda is mixed with an acid such as sour cream, molasses, lemon juice, or buttermilk that these gases are released. Because these gases start forming right after the baking soda and acid are mixed, batters using baking soda should be baked immediately after mixing.
Baking powder actually consists of baking soda and an acid, usually cream of tartar, calcium acid phosphate, sodium aluminum sulfate, or a mixture of the three. Double-acting baking powder, the most common type, is usually made up of baking soda, sodium aluminum sulfate, calcium acid phosphate, and cornstarch which is used as a drying agent.
It is called double-acting baking powder because it has two rising actions.The first time the mixture rises is when a liquid comes in contact with the baking powder, and the second time is when the batter is exposed to heat.This makes it possible to mix the ingredients ahead of time and to bake the dough whenever it is convenient.
How To Fold And Roll Puris,Roti
Parantha : Stuffed layered Indian Bread
Folding Part : Divide the kneaded dough into equal balls. Make two small balls from the dough & roll out each small ball into 4" diameter. Now put a little oil on one rolled out ball & spread your filling generously on the greased roll and put the other one on top. Press the edges to seal and pat between the palms of both the hands to seal the filling.
Rolling Part: Take a little dry flour in a dish/plate, dust your roll out ball with some dry flour and carefully with the help of an rolling pin roll it into a big parantha say 6" in diameter.
Frying part: Put the tawa (griddle) on fire, when it gets hot, put rolled out parantha on it and let it cook on both the sides and keep trickling some ghee or oil from the sides to get crisp edges. When it is brown take it off the tawa & serve hot.
Chapati OR Roti: It is the basic bread & the staple food of Indians
It is very easy. Divide the kneaded dough into equal balls. Dust each ball with some dry flour and with the help of an rolling pin roll it into a disc shaped roti say 5" in diameter.
Cooking Chapati: Put the tawa (griddle) on fire, when it gets hot, put roti on it and let it cook on both the sides. OR
you can also try this method Cook on Tawa(griddle) for half a minute and then on direct flame till puffed and cooked. Serve hot with some ghee clarified butter) on it.
Puri: Deep fried puffed Indian bread.
Divide the kneaded dough into equal balls. Now take some oil in a small bowl, apply little oil to the ball & roll it into 4" diameter.
Frying part: Heat oil in a pan OR kadahi. Fry Puris in this hot oil until golden brown in color. Serve hot.
Making Ghee From Butter
Ghee is great - buttery and lasts without refrigeration. You can get it from your nearby Indian store if you don't want to make it! There is even organic Ghee. But here's the recipe...- Place 1 Lb OR 450 gms. of unsalted butter in a heavy bottomed sauce pan over low heat. Allow to melt completely then raise heat to medium. When butter begins to boil and starts foaming, stir once and reduce to a very lower heat, simmer uncovered and undisturbed for 45 minutes. The butter cooked this way prevents it from mold.
- The butter is done when the moisture has cooked out and the milk solids at the bottom of the pan have turned a light golden brown and transparent butter afloats. Remove from heat, let cool, pour through a strainer into a jar.
- Store at room temperature or cooler. Once cold it will solidify.
- This recipe makes about 1+1/2 cups, and may be kept at room temperature for several months, or almost indefinitely refrigerated. It will congeal if refrigerated, and so must be warmed before using if liquid ghee is called for.
Note: In India clarified butter is called Ghee. It has been prepared this way for thousands of years. Ghee that is older than ten years is considered a medicinal food.
Learn How To Do Basic Preperations At Home
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