Wednesday, December 11, 2019

Ghee (Traditional Method)

Homemade Ghee...also known as clarified butter. It's used mostly in Indian and Middle Eastern cooking. Cooking traditional dishes with ghee enhances the aroma and flavor of the dish. Though ghee is readily available in the market, my mother always made fresh ghee at home. This is something that I learnt from her and have realized that homemade Ghee is truly special and more rich and flavorful than store bought ghee.

I had earlier shared an easy method of making Ghee on this blog.

In the easy method, store bought butter was used to make the ghee.

Today, Im sharing the traditional method used by my mother and grandmother to make ghee at home regularly for years. I have been using this method and though its a little time consuming and a bit messy, the end result is totally worth it !!!

Skim off the cream from boiled milk and place it in an airtight container. On the 1st day, add some plain curd/yoghurt to this cream and let this sit at room temperature for 8-10 hrs.
NOTE: The yoghurt is to be added only on the 1st day.
Cream on boiled milk

Storing cream in container after adding yoghurt on 1st day

From the following day, add skimmed cream to the container everyday till it gets filled. Keep this container in the freezer. It takes about 2 weeks for my container to get filled.

Once the container is full, remove it from the freezer and keep it at room temperature to thaw for about 3-4 hrs.

Add this cream in batches to your blender and churn out the butter from the cream. Separate the butter from the buttermilk and add the butter to a thick bottomed deep-dished pan.
Churned butter

Cook on slow/medium heat stirring occasionally.

A thick layer forms as the butter starts cooking. As it cooks, the foamy layer will reduce and you will see the golden layer of ghee at the bottom of the pan.
Once the milk solids turn brown, the ghee is ready. Let it cool for a few minutes.

Using a tea strainer, strain the ghee from the milk solids into a clean dry bottle/container.
As the ghee cools, it will solidify.
Store in the refrigerator for longer shelf life.

Enjoy with hot rice or roti and paratha

Friday, August 7, 2015


Bruschetta is an Antipasto dish from Italy consisting of grilled bread rubbed with garlic, olive oil and salt. There are a variety of toppings used - tomatoes, vegetables, cured meat, cheese etc. It is served as a snack or appetizer.

Here is my version of Bruschetta.
I tried Bruschetta for the first time, during my trip to Germany in April 2015 & absolutely Loved it !!!
Once back home, I tried this recipe at home & it was a instant hit & everyone at home love it as much as I do!!!
A very quick appetizer recipe. Enjoy !!!!


 1 loaf Baguette (French bread)

For the topping

2 tomatoes (finely chopped)
a handful of olives (sliced)
3-4 cloves of garlic (minced)
2 tsp coriander leaves (finely chopped)
1 tsp Italian seasoning (dried herbs consisting of parsley, rosemary, dill & thyme)
1/2 tsp crushed pepper
1/2 tsp red chilli flakes
salt to taste
2-3 tbsp Olive oil
1/4 cup shredded Mozzarella cheese


Slice the baguette diagonally into 1" thick slices. Arrange the slices on a baking sheet.

Pour Olive oil into a bowl. Add chopped tomatoes, olives, garlic, coriander leaves, Italian seasoning, pepper, chilli flakes & salt. Mix together with a spoon.

Scoop a teaspoonful of this mixture and spread onto the sliced bread slice. Repeat with the rest of the bread & topping.
Sprinkle 1/2 tsp shredded cheese on each slice.

Toast in a 200C preheated oven for 10-15 mins

Serve warm.

Friday, June 5, 2015

Whole Wheat - Garlic & Herb Bread

A healthy Whole wheat bread exploding with flavors of garlic, herbs & olive oil...


2 cups whole wheat flour
1 tbsp yeast
5-6 cloves of garlic (minced)
a small bunch of cilantro leaves (finely chopped)
1 tsp italian herbs
1 tsp red chilli flakes
1/4 cup shredded mozarella cheese
salt to taste
2-3 tbsp Olive oil
Warm water for the yeast + 1 tsp sugar


Add sugar & yeast to warm water. Set aside in a warm place till the yeast is frothy.

In a bowl, add the dry ingredients & mix.
Pour in the yeast solution. Mix & knead to form a soft, sticky dough, adding flour as required.
Smear with Olive oil. Cover & place in a warm place till the dough has risen double its size.
Once the dough has risen, punch down & knead again.

Transfer the dough to a bread pan smeared with Olive oil. Cover & allow to rise again.
Brush the top of the dough with some olive oil.

Bake in a 200C pre-heated oven for 30-35 mins till the top is crusty & golden brown.
Cool the baked bread & de-mold.
Cut into slices & serve warm.
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