How to make ghee at home

Now a days there are lots of brands of ghee available in the market. They advertise it as Manal Manalaai Nei - Sand like textured ghee. I have grown up eating ghee that was made at home. Dad will purchase butter - the Oothukuli butter from the famous Thayar Dairy stores in Ranganathan Street, T. Nagar, near the railway station. The butter will be pure white. I am not sure now if it is cow butter or butter from buffalo as the butter that I get now a days are slightly yellow in colour. The ghee made from this store bought butter at home smells great and the whole house will be full of that smell for almost the whole day. The best part of it is we kids get to eat a small ball of the butter which definitely we look for. The butter is not table butter. It is saltless and is of a smooth texture. I find that texture lacking in today's store bought cooking butter be it of any brand.

Making ghee at home is indeed a cherished tradition for many, and the quality and texture often surpass store-bought options. The process may seem straightforward, but attention to detail is crucial to achieve the perfect result.

To begin, start with high-quality butter, preferably pure white in color, which may indicate it's sourced from cow's milk. Oothukuli butter from renowned dairy stores like Thayar Dairy in T. Nagar is a popular choice for its purity and flavour.

Once you have your butter, follow these steps carefully:

Preparation: Ensure the butter is at room temperature before starting the process. Cut it into small cubes to facilitate even melting.

By following these steps with care and attention, you can create homemade butter with a smooth texture and rich aroma that surpasses many store-bought options. Enjoy the process and savour the delightful taste of homemade goodness!

1. Prepare the Butter: Place solid butter in a hard-bottomed pan and begin melting it over normal heat.

2. Melt and Stir: Once the butter melts completely, reduce the flame to medium and start stirring continuously. The melted butter will initially appear opaque.

3. Monitor and Adjust Heat: As the butter begins to bubble, reduce the flame further to prevent overflowing. Continue stirring to ensure even cooking and to avoid burning.

4. Observe Aroma and Transparency: At this stage, you'll notice the distinct aroma of ghee starting to emerge. The liquid will gradually turn transparent, indicating that the ghee is ready.

5. Strain and Store: Once the ghee reaches the desired consistency and color, remove it from heat and allow it to cool slightly.

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After removing the pan from the flame, place it on a solid surface to cool. Once the ghee has cooled to a manageable temperature, carefully transfer it to a designated ghee pot or container for storage.

As the ghee settles, you may notice sediment at the bottom of the container. This sediment, known as "ghee residue" or "ghee solids," can be utilized in various culinary applications to enhance flavour and nutrition. Stay tuned for another post where I'll share creative ways to utilize this nutritious by product of homemade ghee.

Delicious Tomato Sambar Recipe for Idly, Dosa, and Roti

Looking for a flavourful side dish for your favourite breakfast or dinner staples? Try this tangy and aromatic tomato sambar recipe, perfect for pairing with idly, dosa, or roti. Quick and easy to make, it's a sure fire hit at any mealtime.

"Tangy Tomato Sambar Recipe"

When you're in need of a delectable side dish for your idly, dosa, or roti, this tomato chutney recipe comes to the rescue! Bursting with flavor and easy to whip up, it's a must-try for any South Indian food lover.

"Ingredients"

• 8 medium-sized tomatoes (preferably country variety for optimal sourness)
• 8 shallots
• 2 green chillies
• 2 red chillies
• A handful of curry leaves
• 1/4 cup finely chopped coriander leaves
• 1 1/2 tsp salt
• 1/2 tsp hing (asafoetida)
• 1/2 tsp turmeric powder
• 1 tbsp gingelly oil
• 1/2 tsp mustard seeds
• 1 tsp cumin seeds
• 2 cups thuvar dal (optional, pressure cooked and mashed)

Method:

1. Peel and chop the shallots into halves. Chop the tomatoes into small cubes using a chopper or knife.

2. Heat oil in a pan. Add mustard seeds and let them splutter. Then, add cumin seeds, hing, and turmeric powder. Saute for a minute.

3. Slit the green chillies and add them to the oil along with the red chillies. Add half of the curry leaves and saute well.

4. Add the chopped shallots to the pan and mix thoroughly. Cook over low flame, stirring continuously until the shallots turn glossy.

5. Increase the flame and add the chopped tomatoes along with 1/2 cup of water. Let the tomatoes cook until soft and mushy.

6. Mash the tomatoes well using a masher. Season with salt and bring the mixture to a boil.

7. Add the remaining curry leaves and chopped coriander leaves to the sambar.

8. Serve the hot tomato sambar with idly, dosa, or chappati.

Manathakkali Vathakuzhambu A traditional recipe

 When we say Vathakuzhambu we in our family end up voting for either shallots vathakuzhambu or Poondu Vathakuzhambu. But my personal favourite is the manathakkali vathakuzhambu made using dried manathakkali vathal. Mom used to make it with fresh green manathakkali too. But this one gets thicker by the day and tastes too good in the night or the next day. Though the best combination with this is Keerai koottu or Keerai masiyal, I also prefer it with potato kara curry.

Here's the recipe for delicious Manathakkali Vathakuzhambu:

Ingredients:

• 
  2 tablespoons Manathakkali Vathal (unsalted)
• 8 tablespoons Tamarind Paste
• 4 tablespoons Vathakuzhambu Podi
• Few Curry Leaves (optional)
• 6 tablespoons Gingelly Oil

Salt, to taste

• 200 ml Water

For tempering:

• 1/2 teaspoon Mustard Seeds
• 1 teaspoon Channa Dal
• 1/2 teaspoon Hing (Asafoetida)

Method:

1. Heat gingelly oil in a hard-bottomed pan. Add mustard seeds and let them splutter.
2. Add channa dal and hing to the pan. Mix well until the dal turns golden brown.
3. Add the Manathakkali Vathal to the pan and fry until it becomes dark brown and crispy.
4. Stir in the Vathakuzhambu powder and sauté well in the oil.
5. Add salt to taste.
6. Mix the tamarind paste with water to achieve a thick consistency.
7. Pour the tamarind-water mixture into the pan and allow it to boil.
8. Cook until the water reduces and the oil starts floating on top, indicating that the Vathakuzhambu is ready.
9. Remove from heat and serve hot.
10. Enjoy with sutta appalam or your favorite accompaniment.

Keerai Masiyal - a quick and simple recipe

Convenience in food preparation has become increasingly important in today's fast-paced lifestyle. With options like cut fruits, chopped vegetables, and even pre-cleaned spinach available in the market, it's easier than ever to incorporate healthy and nutritious ingredients into our meals.

Even if pre-chopped spinach isn't readily available, purchasing cleaned spinach and using a vegetable cutter or chopper to prepare it can significantly streamline the cooking process. Chopping spinach ahead of time saves valuable time in the kitchen, making meal preparation more efficient and manageable, especially during busy weekdays.

By taking advantage of these convenient options, we can ensure that we have access to fresh, wholesome ingredients while minimizing the time and effort required for meal preparation. This allows us to prioritize health and nutrition without compromising on convenience or flavor in our meals. 

Ingredients:

• 1 bunch of greens or 3 cups chopped greens
• 2 tbsp Oil
• 1/2 tsp Mustard seeds
• 2 tbsp Whole Urad dal
• 1/2 tsp Asafoetida
• 4 Red Chillies
• 1 tsp + 1/2 tsp Salt

Method:

1. Wash and clean the greens thoroughly. Add 1/2 tsp of salt and wash them again to ensure they are free of any sand or dirt. Repeat this process 3 to 4 times if necessary.

2. In a pressure cooker, add 1 tablespoon of oil and 10 ml of water. Add the washed greens and pressure cook for 3 whistles. Allow it to rest until the pressure naturally releases. Then, open the cooker and add 1 tsp of salt. Mash the cooked greens well.

3. In a separate tadka pan, heat the remaining oil. When hot, add the mustard seeds and let them splutter. Then, add the whole urad dal, asafoetida, and red chillies. Fry until the dal turns golden brown and the red chillies become fragrant.

4. Add the tempering mixture to the cooked greens and mix well.

5. Serve this nutritious greens dish with Vathakuzhambu, rasam rice, or curd rice for a wholesome and flavorful meal.

Enjoy this simple yet delicious way to incorporate greens into your diet