Ingredients :
- 2 pads of sweet butter
Preparation :
The ghee gives it a rich taste, characteristic of the cuisine of Northern India.
Not containing casein, one can, without blackening, bringing it to very high temperatures.
He buys by the box, package or tube, but it is difficult to find commercially.
Heat butter in a saucepan over low heat. Choose a pot with a thick, heavy bottom (preferably).
Remove the foam with a spoon.
Once the butter has melted, place over medium heat (continue to remove the foam).
After 20 minutes, the liquid separates from the solid, which remains at the bottom. Stop the cooking.
Filter to collect the liquid.
Tips: The ghee will keep for 3 or 4 months at room temperature in an airtight jar.
Kitchri - kitchuri - rice with lentils
Kitchri Indian dish is a very old and is the perfect example of British Indian food.
Kesari - semolina cake
Kesari is a dessert in southern india and sri lanka is a semolina cake and saffron.
Fish head curry
The Fish head curry is a specialty of Singapore also found in Malaysia and southern India.
Sanwin Makin - semolina cake
Sanwin Makin is a semolina cake of Burma, it can be eaten as a dessert.
Chapatis - Indian bread
These are discs of unleavened Indian bread, very pleasant taste and texture somewhat elastic.
Rice with ghee
Ghee rice is widespread in india, srilanka or malaysia. An easy recipe full of flavor thanks to its ...
Moorgi kosha - Chicken Curry Bengal
Moorgi kosha is a chicken curry of Bengal, Bangladesh is heavily influenced by Indian cuisine.
Rasgulla - rasagolla - cheese ball
Rasgulla or rasagolla is a dessert popular in northern India and Bangladesh
Aamer Ombol or Aum-bowl - soup of mango
Here is a sweet tangy soup was consumed in Bangladesh and India.
Papad - papadam - lentils pancake
Papad, papadam is a pancake lens served as a snack or a meal accompanying india and sri lanka.