Showing Tag: "ghee" (Show all posts)

Baked Mutton in Claypot

Posted by Kroocrew on Friday, December 10, 2010, In : Bangladesh 





Ingredients:
  • Bone in Mutton 2 kg ( 4½ lb) cut into 8 pieces
  • Oil 240 ml (1 Cup)
  • Butter 2 Tablespoon
  • Chopped Onion  480 ml (2 Cup)
  • White Pepper Powder ½ teaspoon
  • Salt  to taste
  • Tomato Paste 240 ml (1 Cup)
  • Almond Paste 120 ml (½ Cup)
  • Pistachio Paste 120 ml (½ Cup)
  • Red Chilli Powder 1 teaspoon
  • Turmeric Powder 1teaspoon
  • Cardamom Powder ½ teaspoon
  • Cumin Powder 1tTeaspoon
  • Water  5 litres (5 quarts)
Method:
  1. Heat the oil in a pot and put chopped onion, garlic and stir until brown.
  2. Add tomato paste, turmeric, red...

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Chicken Paneer Paratha

Posted by Kroocrew on Friday, December 10, 2010, In : Bangladesh 






Ingredients:
  • 480 gm (4 Cups) Whole-grain wheat flour
  • 2 Tablespoon Ghee/vegetable oil                              
  • 300 ml (1¼ Cup) Water                                                
  • Salt to taste
  • ½ cup Boneless boiled chicken (shredded)
  • ½ cup Onion sliced
  • ½ cup Julienne cut vegetables
  • ½ cup Cottage cheese (paneer)
Method;
  1. Place a chicken in a pot of water, breast side up. Add enough water to immerse the chicken.
  2. Bring to the boil for 15 minutes. Skim off any scum floating on the surface ...

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Nasi minyak (flavored ghee rice)

Posted by Kroocrew on Friday, February 12, 2010, In : Indonesia 

CC license


Ingredients:

  • 300 gm long grain rice
  • 3 Tbsp ghee
  • 10 cloves
  • 10 cardamon pods
  • 2 onions, chopped
  • 4 cm (1 1/2 in) ginger, grated
  • 200 gm evaporated milk
  • 200 gm green peas
  • 50 gm cashew nuts
  • 1 tsp turmeric powder

Method:

  1. Fry half of the onion, the cloves, the cardamom and the ginger three minutes in the ghee.
  2. Add the rice and the turmeric powder and fry three more minutes.
  3. Add the evaporated milk and 500 gram water and simmer 20 minutes.
  4. Cook the peas to taste in the meantime and fry the cashew nuts and the re...

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Potent Potatoes

Posted by Kroocrew on Sunday, January 31, 2010, In : Bhutan 


Ingredients:

  • 4 large baking potatoes, like idaho bakers
  • 1/4-1/2 cup oil or clarified butter (aka ghee)
  • 2-3 chopped onions
  • 1/4-1/2 cup gingerroot, finely minced
  • 1-2 tablespoon minced garlic
  • 1 teaspoon black pepper
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon caraway seeds
  • 1/4 teaspoon Cayenne or crushed red pepper flakes
  • 8 whole cloves
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 2-4 tablespoons tamari or salt (to taste)
  • 1/2 pint cottage cheese (optional)
  • 1/2 lb Monterey jack Cheese, grated (optional)
  • 1 re...

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Pyajo

Posted by Kroocrew on Wednesday, January 20, 2010, In : Myanmar 



Ingredients :
For the wadas :
  • 2 teacups gram dal
  • 2 sliced onions
  • 10 green chillies
  • salt to taste
  • oil for deep frying
For the curry :
  • 4 large boiled potatoes
  • 2 large coconuts
  • 2 sticks cinnamon
  • 2 cloves
  • 1 tsp maida
  • 1½ tsp chilli powder
  • 2 tbsp powdered gram dal
  • 2 tbsp ghee
  • salt to taste
For the sweet chutney :
  • 1 teacup tamarind
  • 1 teacup dates
  • 1 teacup gur
  • ½ tsp chilli powder
  • salt to taste
For the garlic chutney :
  • 1 pod garlic
  • 6 tsp chilli powder
  • 1 small raw mango (optional)
  • salt to taste
For the garam masala :
  • 15 small r...

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Ghee

Posted by Kroocrew on Saturday, October 10, 2009, In : India 




The process boils off moisture and volatile compounds. It also heat denatures many of the milk solids being casein and precipitates these as the brown precipitate left in the pan. It is important to store the ghee in very clean, even sterilised, dry jars and to use dry implements such as spoons to subsequently take amounts out of the storage vessels. Adding moisture will reduce the stability of the ghee and cause oxidation and the noticeable rancidity of ghee.

Please be careful and prepared a...
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Saffron Rice (Kesar Chaval)

Posted by Kroocrew on Monday, September 14, 2009, In : India 

 


CC license
Ingredients:

480 ml (2 c.) long grained rice (eg. basmati rice)
5 ml (1 t) saffron threads
45 ml (3 T) plus 4 cups boiling water
90 ml (6 T) ghee or butter
One 2-inch piece stick cinnamon
4 whole cloves
240 ml (1 c.) finely chopped onion
10 ml (2 t) salt
2.5 ml (1/4 t) ground cardamom


Method:

Place the saffron in a small bowl and cover with 3 tablespoons of boiling water. Soak for 10 minutes.
Meanwhile, heat the butter over moderate heat in a large 3 or 4 qt. stockpot. Add the cinnamon and cloves and ...
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