Indian cuisine - The Healthy and Tasty way to Life

Indian cuisine has been around for at least 2500-3000 years and it has changed much over the years. The use of many different herbs and spices make each dish quite unique. Each different region in India is known for it's wide selection of different recipes and Indian cooking styles and tastes. Though about one third of the population is strictly vegetarian, there are many different dishes that include chicken, lamb and goat meat. In India though the cow is thought of as a sacred animal therefore you will not find many recipes including beef. Food is such an important part of Indian culture as in most cultures, and plays an important role in the family life and in festival celebrations. There is also usually a dessert served as well.

Wednesday, April 2, 2008

Garlic Infused Ghee

The following quantity makes about one cup of garlic-infused ghee and quarter cup garlic-ghee puree.
Unsalted butter - 4 OZ (113 grams)
Garlic cloves - 6 to 8, skins peeled
Black peppercorn - 8
Salt - a pinch
Tea or coffee strainer
Small mortar and pestle.
For preparation
1. Finely slice each garlic clove into thin layers. Inside you see white or pale green stem. The pure white ones are preferable for this recipe, and discard the garlic if you see any green growth inside.
2. Place the garlic and butter in a medium saucepan. Bring to a simmer over medium-low heat.

The garlic and ghee will look like this in the beginning.
3. After about 20-30 minutes of slow simmering, the butter changes to crystal-clear, aromatic ghee. Pale reddish-brown sediment forms at the bottom of the pan. The garlic also changes to soft and golden. Turn off the heat now.
4. Pour the garlic-ghee through a strainer into a cup. The golden sediment and garlic will get separated from garlic-infused ghee.
5. Take the contents of strainer in a mortar. Add peppercorn and salt. Gently mash them to coarse paste.
6. Allow the garlic-ghee puree and garlic-infused ghee to cool. Store them in clean jars.