How To Make Home-Made Ghee For Indian Cooking?

Method: Soak oats and cashew nuts in milk and grind it in mixie. Then add Banana and grind it to make a nice paste. Add sugar and cardamom with the paste and mix it well. Pour it in Kuzhipaniaram tava with Ghee, fry it till it becomes golden brown in colour. It can be eaten along with tomato pickle. It will be the youngsters favorite dish.

Everyone has their favourite curry house curry and here I would like to show you one of the key building blocks to creating them. Make a large batch of the homemade curry powder and you could be eating your favourite curries in minutes in the comfort of your own home.



Paratha are also better for you as they are made from chapati flour instead of bleached white wheat flour. Chapati flour is essentially very fine whole wheat flour. It is available in Indian markets and in some large super markets.

Random Tip- Yoga Exercises- Headache Cures - Yoga is probably the most ancient science that deals with every kind of mental, physical and physiological ailment while keeping one fit and supple.

One thing that holds some people back from making kicharee is the preparation of ghee. People think it is complicated because we associate clarified butter with fancy French chefs. In fact, ghee is simple to prepare and lasts for months. You can make a batch once and have it on hand for a while. Ghee is nothing more than cooked down butter that has lost its liquid.



Random Tip- Yoga Exercises- Headache Cures - Yoga is probably the most ancient science that deals with every kind of mental, physical and physiological ailment while keeping one fit and supple.

The Kulcha is a variety of baked flat bread that is made using refined flour. It is leavened with baking powder and active, whole milk yoghurt. It can be eaten as is or lightly toasted in here a pan or toaster. It tastes slightly sour and is sometimes garnished with chopped coriander leaves on top. Kulchas are usually eaten with a chickpea curry and are also good with Indian pickles for breakfast.

Continue stirring and adding a little water as and when required so that the other ingredients do not burn. After about a half hour of cooking, add the onion tarka and the garlic. Continue cooking.