Neyyi~ Homemade Ghee/ Clarified Butter

Traditionally used in Indian cuisine, Ghee/Clarified Butter has been given the cherished title of "Rasayana" in Ayurveda ~ foods that help overall health, longevity and well-being. Ghee/Clarified Butter balances both Vata and Pitta.

In the old days, fresh whole milk was churned very slowly for the butter to form and separate from the milk. The accumulated butter was then melted to make a very aromatic liquid mass of rich, golden ghee. Most modern dairies, even many “organic” ones, no longer churn their cream to make butter.

These days typically Neyyi/Ghee is store bought but the homemade Ghee is very aromatic and delicious when compared to the store bought ones. I always prepare Ghee/Clarified Butter at home for added flavor and freshness.

Procedure:

1. In a heavy bottomed vessel, melt 1 pound unsalted butter over low heat; this should take about 15 minutes.
   
2. Increase the heat to medium. White foam will begin to form on the surface and the butter will start to crackle.This indicates that the moisture is beginning to leave the milk solids. Leave it on for 10 minutes without stirring.
3. When the moisture is completely gone, the crackling will stop and the foam will subside. Using a wooden spatula, stir the liquid constantly until it begins to get to a golden brown in the picture shown. Immediately turn off the heat and let the brown residue settle to the bottom.
4. When the melted butter is cool, pour the clear liquid into a jar through a double layer of cheesecloth or a fine seive.
   

Neyyi~ Homemade Ghee/ Clarified Butter

TIPS:

• One pound of unsalted butter will yield 1 1/2 cups of ghee. Ghee will keep in a well-sealed jar for about 2 months at room temperature and 5 months in the refrigerator.
• Add a few drumstick leaves OR curry leaves dipped in buttermilk just before removing from the heat for added flavor.
• If you cook the Ghee too little, you will be left with moisture in the Ghee and it will lack the taste and qualities also, it will tend to spoil. If you cook it too much, it will burn and impart a certain flavor to the Ghee.

Adhirasam

Adhirasam/Ariselu

Adhirasam is a South Indian delicacy made with fresh ground rice flour and jaggery. Although the ingredients are simple, care has to be taken while preparing them to get the right consistency. Athai makes traditional south Indian sweets close to perfection and Adhirasam is one among them. This is her recipe for a crunchy on the outside and soft in the inside Adhiarsam~ a pure Deepavali delight.

List of ingredients:

1. 2 cups homemade rice flour
2. 1 cup powdered jaggery
3. 1/4 cup water
4. 1/2 teaspoon cardamom powder
5. oil or ghee for deep frying

Procedure:

1. Soak about 3 cups rice for about 6 hours. Drain the water in a colander. Powder the rice in a mixer to a coarse powder ( It has to be in fine rawa consistency ). The powder should have some moisture. Keep aside.This should yield about 2 cups of rice powder.
   
2. In a pan bring the water to a boil, add the powdered jaggery. Leave it on medium heat until it forms a thick syrup. Filter this syrup to another heavy bottomed vessel to remove any impurities. Bring this syrup to a boil to a thick two string consistency(When you put a drop of this syrup in cold water, it will not dissolve in water OR when you hold in between your thumb and index finger and slowly pull apart, it will form a thick string between fingers) .
3. When the syrup is ready, mix in the cardamom powder. Slowly mix the rice powder with the syrup to form a smooth dough ( It should be like a smooth dough like roti dough OR when you take a small portion and roll it into a ball, it should form a smooth ball without any cracks ).
4. Keep the dough aside at room temperature for a day.

5. The next day heat oil or ghee ( I used oil and four tablespoons of ghee ). Apply oil on aluminum foil. Take a lemon sized dough and flatten into a round shape as shown in the picture and slowly slip them into the oil/ghee.
   

6. When it rises on to the top, carefully flip them over. When it turns to nice brown color on both sides, remove them from the oil. Gently press the Adhirasam in between two flat slotted ladle to remove excess oil/ghee before placing them on a absorbent sheet of paper.
   
7. Spread the Adhirasams to cool. Take care not to place them one over the other. When completely cool, store them in airtight containers. The above mentioned measurements will yield about 12 Adhirasams to the size shown.

TIPS: If the dough is little hard then add some milk to the dough, mix well and then flatten into round shape. Sprinkle some sesame seeds on the adhirasam and gently press before frying in oil.

Deepavali Greetings!

Deepavali Sweets and Snacks

Dry Fruits & Nuts Halwa

Fruit & Nut Halwa

With Deepavali comes good luck, prosperity happiness and lots and lots of sweets. Typically different variety of traditional Indian sweets and snacks are prepared well in advance. One of the sweets I made for this year`s Deepavali is Dry Fruits and Nuts Halwa, which contains a variety of delectable dry fruits and nuts that are sweetened with sugar and flavored with cardamoms. The natural sweetness from the fruits, the crunchy almonds and a little bitterness from the walnuts makes this dessert a divine delight. 

List of ingredients: 

1. 2 cups Bread crumbs
2. 1 cup Dry figs
3. 1 cup Chopped raisins/dry grapes
4. 1 cup De-seeded, chopped dates
5. 1/2 cup Dry Cherries
6. 1/2 cup Dry Prunes
7. 1/2 cup Peeled and chopped almonds
8. 1/2 cup Chopped cashew nuts 1/2 cup
9. 1/2 cup Chopped walnuts 1/2 cup
10. 1/2 teaspoon Cardamom powder
11. 2 cups Sugar
12. 1/2 cup Ghee 

Procedure: 

1. Wash the almonds 4 to 5 minutes and then soak them for about 4 to 5 hours in warm water or until the skin comes off easily. Peel the skin and keep aside.
2. Soak the walnuts in a cup of water for five minutes. Drain and wash well. Set aside. Chop the nuts finely.
3. Fry the crumbs in about four tablespoons of ghee till well roasted. Transfer to a plate.
4. Chop the dry fruits as much as possible. In a large heavy bottomed pot, add the dry fruits with four cups of water. Stir and cook over moderate heat till the mixture becomes a little thick and the dry fruit is cooked or until it is like a thick gravy consistency. Mix in the sugar and stir well until the sugar is dissolved.
5. Now add the the walnuts, almonds and the cashews. Keep stirring for about 5 minutes
6. Add the crumbs and stir to halwa consistency. Add the remaining ghee and cardamom powder.

Serve warm at room temperature.

Poondu Chutney-Garlic Chutney

Poondu Chutney

Garlic is an integral part of my everyday cooking both for flavor and health benefits. Garlic has been an integral component of Ayurvedic and Chinese remedies since ancient times for its therapeutic and healing properties. Hippocrates, the father of medicine in his medical notes recommends use of this valuable herb in treating infections. Garlic has originated in Central Asia and then spread to remaining parts of world. It was also known to Egyptians, Greeks, Romans and Africans from ages and was used as a medicine for several common ailments. Today, science is validating the goodness of garlic all over again.

Today`s Poondu chutney recipe is a very simple preparation with the infusion of garlic with tomatoes. Garlic plays a dominant role in the chutney and its flavor is overpowering but balances well with the addition of tomatoes and red chillies, making it a perfect combination with hot steaming Idli`s on a slow Sunday Morning.

List of ingredients:

1. 2 cups Garlic peeled and sliced
2. 1 cup Chopped tomatoes
3. 10 to 15 red chillies
4. salt to taste
5. 1 tablespoon oil

Procedure:

In a kadai or pan, heat the oil and add the chopped garlic and saute for about 2 minutes , then add the red chillies and tomatoes. Sauté well until the tomatoes starts to become soft. Allow to cool and grind the mixture in a blender.

Serve with Idli or Dosai. Can be refrigerated for 2 to 3 days.