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.
Papad - papadam - lentils pancake
Papad, papadam is a pancake lens served as a snack or a meal accompanying india and sri lanka.
Mattar Pilau - Rice with peas
Mattar Pilau is an Indian dish with yellow rice tasty with its many spices.
Gajar ko Halwa - Carrot Pudding
Gajar ko Halwa is a carrot pudding that is part of the carrot dessert népalais.Pudding
Fish head curry
The Fish head curry is a specialty of Singapore also found in Malaysia and southern India.
Aamer Ombol or Aum-bowl - soup of mango
Here is a sweet tangy soup was consumed in Bangladesh and India.
Kesari - semolina cake
Kesari is a dessert in southern india and sri lanka is a semolina cake and saffron.
Murtabak - martabak - pancake stuffed
Murtabak or martabak is a pancake stuffed with mutton and onions. It is popular in Asia as in India,...
Rasgulla - rasagolla - cheese ball
Rasgulla or rasagolla is a dessert popular in northern India and Bangladesh
Chapatis - Indian bread
These are discs of unleavened Indian bread, very pleasant taste and texture somewhat elastic.
Sanwin Makin - semolina cake
Sanwin Makin is a semolina cake of Burma, it can be eaten as a dessert.