Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian cuisine and ritual .
The word ghee comes from Sanskrit: घृत and has several names around the world (Bengali: ঘী ghee, Punjabi: ਘਿਉ ghyo, Hindi: घी ghī,Gujarati: ઘી ghī, Nepali: घ्यू ghyū, Urdu: گھی ghī, Oria: ଘିଅ gheeo, Marathi/Konkani: तूप tūp, Kannada: ತುಪ್ಪ tuppa, Malayalam: നെയ്യ് ney, Tamil: நெய் ney,Telugu: నెయ్యి neyyi, Somali: subaag, Arabic: سمنة samna, Persian: روغن حیوانی roghan-e heivani, Georgian: ერბო erbo, Indonasian: minyak samin, Malay: minyak sapi, Hausa: man shanu).
Traditionally ghee is prepared with cream collected from curd. People make butter from this cream. ((Meegada ninchi venna teesi, daanitho neyyi tayaaru chestaaru )
You get solids after you make ghee from home made butter ( We call it as Godavari in our place), but when you make ghee with store bought butter you don't get it.
We get ghee in market, but when i came to abroad , i personally dint like the taste of that ghee, so i used to prepare it from store bought unsalted butter.... For more flavor you can add curry leaves, Fenugreek seeds (or) Methi seeds , and drum stick leaves :)
Preparation time : 10 mins
Makes : 200 grms approx...
Ingredients :
Unsalted Butter : 250 grms
Method :
Take a Kadai or pan , heat it , add block of butter to it.
Let it melt completely.
While it is melting remove the impurities that are coming on top.
White colour foam that is forming on top, they are the impurities.....
Take a spoon or spatula remove them and gather them into a bowl.
You need not throw this, you can use this in your general cooking......
After removing all impurities, boil it for one more minute... you can see some solid kind of thing at bottom, at this stage take it out of the flame ..
Let it cool down completely before you store it.
Store it in a container and use it when ever you want it :)
Thank you, do post your comments !!!!!
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