Delicious Recipes made with Ghee

Ghee Rice

Ingredients:

Basmati rice - 2 cup(s)
Warm water - 4 cups
Cinnamon stick broken - 1"
Bay leaves and cloves - 2 each
Black peppercorns - 1 teaspoon(s)
Medium sized onions finely sliced- 6
Clarified butter (ghee) / butter - 4 tablespoons
Salt to taste

Method
1. Heat the clarified butter (ghee) / butter in a heavy-bottomed pan till hot. Add the whole spices and fry for a few seconds. Add the onion slices and saute for a few seconds on high level. Lower the heat and saute on medium / low level till the onions are transparent and soft.
2. Add the rice and saute for a few seconds. Pour in the warm water and add the salt. Bring to a boil, cover and cook on a low level for about 15 minutes or till the rice is done and all the water has evaporated. Separate the grains of rice with a fork.

Vegetable Biriyani

Ingredients:

Assorted vegetable, cut into longish pieces - 2 cups
(You can use green beans, peas, carrots, cauliflower, etc)
Rice - 3 cups
curd(yoghurt) - 1 cup
Salt to taste
Green chillies(minced) - 6
Fresh garlic paste - 1 tsp
Fresh ginger paste - 1 tsp
Chopped mint leaves -2 tsp
Chopped coriander leaves - 2 tsp
Tomatoes(chopped) - 2
Fresh dhania (coriander) powder- 1 tsp
Fresh cumin powder - 1 tsp
Red chilli powder- 1 tsp
Clove powder - 1 tsp
Cinammon powder - 1 tsp
Chopped cashewnuts - 1 tsp
Cinammon, broken into bits- 1 stick
Cloves - 2
Cardamoms -2
Medium sized onions, sliced finely- 2
Ghee - 3 tbsp
Saffron(orange coloring)- A pinch
Milk - 1-2 tsp

 

For garnishing:
1 cup deep fried onion slices for garnish
1/2 cup chopped mint and coriander leaves for garnish(Optional)
Method:
1. To the vegetables add curd, salt, green chillies, garlic paste, ginger paste, mint leaves, coriander leaves, tomatoes, coriander powder, cumin powder, chilli powder, clove powder, cinammon powder to it and let it marinate for about 1/2 hr.
2. Heat the ghee in a pressure cooker and add the cashewnuts, cinnammon, cardamom and cloves.
3. Fry for 15 seconds and add the sliced onion. When the onions turn transparent, add the marinated vegetables and without adding any water, cook the vegetables on medium heat till the masala is well cooked and turns aromatic.
4. The vegetables should be completely done. The masala will reduce and lose all moisture.
Set aside.
5.Wash the rice and add it.
6. Add 6 cups of water. Dissolve the saffron in the milk and mix with it.
7. Allow it pressure cook for 5 min and add 2 tsps of ghee to add flavour before serving.

Carrot Halwa

Ingredients:

Grated Carrot - 8cups
Ghee - 4tbs
Milk - 6cups
Sugar - 2cups
Almonds or cashew nuts - few
Saffron or cardamom powder for flavouring

 

Method

Sauté the grated carrots in ghee. Add milk and cook till very soft. Add sugar, simmer for a while, till sugar dissolves and the mixture thickens. Add saffron or cardamom powder. Garnish with flaked almonds or cashew nuts. Serve hot or cold as desired.

Neyyapam

Ingredients:

1 3/4 cups - rice flour
1/4 cup -plain flour
2 bananas, mashed
4 tablespoons jaggery
1 tablespoon finely chopped fresh coconut
1 tablespoon black sesame seeds
1/4 teaspoon cardamom powder ghee, as required, for frying

 

Method

1. Melt jaggery in 1/2 cup of water in a pan on low heat.
2. Strain it and allow it to cool.
3. In a separate pan, fry the chopped coconut in ghee until it is golden brown. Keep aside.
4. In a large bowl, mix together the rice flour, plain flour and mashed bananas.
5. Add all the remaining ingredients, except the ghee/oil to fry and mix well.
6. Stir in water to make it into a thick consistency mixture.
7. Leave it aside for 4-5 hours.
8. Heat oil in an 'Appakara'{a special moulded frying dish}.
9. Pour the thick mixture in small quantities into the pan moulds.
10. Remove the fried pancakes from the vessel when they are dark brown.
Your snack is ready to serve.

Kara Pongal

Ingredients:

Pongal
Ingredients:
Rice 1 cup
Green gram dal 1/2 cup
Water about 3 cups
Milk 1/2 cup(optional)
Salt to the taste
Curry leaves few
Grated ginger 1 tbsp
Black Pepper 1 tsp
Cumin seeds 1 tsp
Ghee 2 tbsps
Broken Cashewnuts 8


 

Method:
Wash rice and green gram dal together. Add 3 cups of water and pressure cook or cook till done.
Add salt, ginger, curry leaves with half cup of milk. Crush pepper and cumin seeds. Fry cashewnuts, cumin seeds and pepper in little ghee. Then pour over pongal.
Mix well and serve hot with ghee on top.

Rava Laddu

Ingredients:

Grated Carrot - 8cups
Ghee - 4tbs
Milk - 6cups
Sugar - 2cups
Almonds or cashew nuts - few
Saffron or cardamom powder for flavouring

 

Method:
1. In a pan with little ghee(about 2 tsps) , fry cashew and almonds till golden brown and keep aside.
2. Then pour the remaining ghee and roast rava over the low flame stirring continuously until  it gets golden brown.
3. While frying prepare the sugar syrup or pak

Sugar syrup:
Heat the sugar and 1/2 cup water in a sauce pan. Bring to boil. After boiling for 5 minutes, check it for thread like consistency. When you take syrup in between your fingers it must appear like thread.
4. When it comes to this point turn off the heat, add this syrup to roasted rava and mix thoroughly. Add cardamom powder, fried cashewnuts, almonds and raisins.
5 . Make small balls while it is warm. It can be stored up t0 25 days.

Shira

Ingredients:

Semolina(rava) 1 cup
Milk 1 cup
Ghee 3/4 cup
Sugar 3/4 cup
Banana pieces 1/2 cup
Cashew 8-10
Raisins few
Cardamom Powder 1 tsp

 

Method:
1. Heat the pan. Add ghee(wait till ghee melts). Add rava and fry for about 10 minutes in low heat.
2. When rava turns to golden brown, mix milk and banana. Stir it nicely and cover the lid. Cook for 4-5 minutes.
3. Now add sugar,cashew, raisins and cardamom powder. Cover the lid. Cook for another 3-4 minutes and turn off the heat. When you add sugar it may appear like watery. But don't worry. Let it settle for few minutes. Then it will be fine.