Indian Spiced Ghee Food

INDIAN SPICED GHEE

Indian Spiced Ghee image

Provided by Katja from Savory Lotus

Number Of Ingredients 10

Ingredients

1 and 1/2 cup ghee (make at home or buy here)
2 tsp mustard seed (like this)
2 tsp cumin seed (like this)
4 tsp turmeric (I use this one)
2 tsp coriander powder
1/2 tsp cumin powder
1 tsp ginger powder
1/2 tsp cinnamon powder
3 tsp fennel seeds (like this)
5 whole cardamom pods (like this), crushed

Steps:

Gently heat 1/4 cup ghee in a heavy bottom pan on LOW-MEDIUM.
Once melted, add mustard and cumin seeds and turn down heat to LOW. Allow to cook for 3-4 minutes, stirring once in a while.
Meanwhile place rest of spices in a small bowl.
Add spice mix to pot and continue to cook on LOW for 2-3 minutes, stirring occasionally. The spices will become fragrant.
Pour in the rest of the ghee and allow to warm on LOW for 20 minutes, uncovered. Be sure that it is very LOW. The ghee should not bubble in any way. The low heat is just to help the spices infuse.
Remove from heat and allow to cool for 30 minutes.
Strain with a fine mesh strainer into a glass jar. Enjoy!

INDIAN CLARIFIED BUTTER (GHEE)

Indian Clarified Butter (Ghee) image

Categories Dairy Quick & Easy Gourmet

Yield Makes about 3/4 cup

Number Of Ingredients 3

Ingredients

2 sticks (8 ounces) unsalted butter, cut into 1-inch pieces
Special Equipment
cheesecloth

Steps:

Bring butter to a boil in a 1- to 1 1/2-quart heavy saucepan over moderate heat. Once foam completely covers butter, reduce heat to very low. Continue to cook butter, stirring occasionally, until a thin crust begins to form on surface and milky white solids fall to bottom of pan, about 8 minutes. Continue to cook butter, watching constantly and stirring occasionally to prevent burning, until solids turn light brown and butter deepens to golden and becomes translucent and fragrant, 16 to 18 minutes.
Remove ghee from heat and pour through a sieve lined with a triple layer of cheesecloth into a jar.

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