some more about ' ghee '

Ghee is also known by  the term "drawn butter", which is essentially the same thing, although often many people will simply melt some butter and call it drawn butter.

The process of clarifying butter is a  bit more complex. 

Then the  butter is melted and simmered (this process is also called  rendered") in a pot or large saucepan, until three layers form: a 

foamy, watery layer, which is skimmed off, 

a solid butter layer, and a milk solids layer.

The separated butter is the clarified butter, 

a liquid mass of rich, golden butterfat called

he ghee.

Ghee is the purest form of butter fat. It is mentioned in ancient texts which have been

dated by historians to around 8000 BC. In the days when there was no refrigeration of milk,

so it was converted to ghee to lengthen its storage life.

Ghee is said to stimulate the secretion of stomach acids to help with digestion.

In Indian medicinal practice it is thought that ghee helps  with ulcers, constipation, and the promotion of healthy eyes and skin.

An Indian folk remedy for thousands of years, believes that  ghee also  promotes learning and increased memory retention. It is used in Indian beauty creams to help soften skin, and as a topical for the treatment of burns and blisters. 

In addition  ghee has  nutritional value, it is rich with antioxidants and acts as an aid in the absorption of vitamins and minerals from other foods, feeding all layers of body tissue and also strengthens  the immune system.

A high concentration of  a fatty acid that ghee contains is anti viral also.

Every Indian pantry has a store of ghee. It is used for desserts for frying and to smear on

top of rotis. A spoonful is poured on top of lentils to give them a lift.

Ghee is available commercially packed in metal cans.

HOMEMADE ' GHEE ' AND A EASY WAY 2 MAKE IT..

 

Pure Ghee is also used on many deities,both in home worship and in Temple worship,  performed by Brahmin priests.
Lord Krishna, one of the most prominent Indian deities is shown stealing butter as an infant, and is a companion of milkmaids, as a teenager.
The Puranas speak of the gods churning an ocean of milk in order to retrieve an elixir of longevity. Ghee is a Sanskrit word for a clarified butter used primarily in Indian cuisine. The preparation of ghee involves heat, so it has a distinctive toasted flavor, often described as nutty. Before the advent of commercial vegetable oils, ghee was widely used for deep frying. Unlike other butter based products, ghee has a high smoking point and can be stored without refrigeration for weeks. As long as ghee is stored in air tight containers, it does not spoil easily. It is clarified butter that has been cooked longer to remove all the water so it can be stored for longer periods. Ghee or the clarified butter is the main ingredient in many of the Indian foods. It is better than ordinary butter as it does not burn easily and will retain the freshness of food for longer period of time.

It also adds great aroma, flavor and taste to the food.  The  traditional ghee is produced from the milk of buffalo in many  regions of India.

This is the highest quality cooking fat you can use. Delicious but also most fattening! 

As it is considered pure, ghee has great religious significance. It is used in all Hindu ceremonies, burned in every temple lamp, and used during cremation.

Authentic ghee can be made at home by using traditional methods.

So here is the easiest way for making homemade ghee.  

Collect | gather the  cream on the top of milk over a week or two.

Churn the cream well in a mixer with the help of ice and water to make butter.

The butter and the whey will separate.

Collect all the butter in a thick bottomed pan and cook  over a medium heat.

Do not cover the pan,  and when the butter starts foaming, reduce the heat and simmer uncovered.

Slowly all it's  water content vaporizes, it will foam and you’ll hear tiny, sharp crackling noises.

The ghee is ready when it. A change in color  from a cloudy yellow to clear golden color

will be seen.

Also  a thin, light tan, crust on the nearly motionless surface,  as the milk solids at the

bottom turn from white to tan. Now  keep a close watch on the ghee and remove from

the heat when done. Pour through a fine sieve.

The Ayurvedic texts say that ghee helps balance excess stomach acid, and helps maintain/repair the mucus lining of the stomach.

Mild Burns: Like aloe, ghee is said to prevent blisters and scarring if applied quickly to affected skin.

Mind: Ghee is said to promote all three aspects of mental functioning , like  learning, memory

and recall.

Ayurvedic Balance:  Ghee balances both Vata (the dosha that controls movement in mind

and body) and Pitta (the dosha that controls heat and metabolism).

Lord krishna Favourite Food..'. Makkhan Misri..'.

Makhan Misri, the most liked all time 

favorite of Shree lord Krishna.

Makhan Mishri, is  fresh white butter with

a sprinkling of sugar and it is the most loved

by Lord Krishan.  For ' Makhan ',  you need a bowl full cream, bring the cream to room temperature. Add 1 tsp  of curd for the cream

to curdle. Beat the cream with some water.

You will get the butter called  makhan that  seperates from the whey.

Take out the butter, add misri and coarsely ground almonds.

Offer  the Makhan , Misri on top remember to leave a piece of a tulsi leaf.

If one happens to visit Dwarka then a trip to Dwarikadheesh, this is where Shree   Dwarkadeesh reigned 5000 years or so back, but his presence is felt even today.

Sri Dwarikadheesh temple is a five storied structure, here special bhog are offered to

the lord, eight times a day.  Some of the bhog items include, makhan misri, thor, fruit, kesar sharbet, dry fruit, etc.

TIP 4 THE DAY

TIP 4 THE DAY : Use a non stick tava, which is non greasy 2 make the best phulkas, rotis and chappatis..do try.

What is ' Tomato Concasse'

Concasse, from the French 'concasser', to crush or grind,
is a cooking term meaning to rough chop any ingredient, 
usually vegetables. This term is most specifically applied
to tomatoes, with tomato concasse being a tomato that has 
been peeled, seeded (seeds and membranes removed), and chopped to specified dimensions. Specified dimensions can
be rough chop, small dice, medium dice, or large dice.
Tomato concasse is simply fresh ripe tomatoes that have
been peeled, seeded and coarsely chopped. 
Tomato concassee is made from peeled and seeded tomatoes
that have been diced. To easily peel the tomatoes, parboil
them to loosen the skin. Once the skin has been
removed, use a spoon to remove all the seeds and then dice
the remaining tomato.
Easy steps to make a ' Tomato ' concasse ..
Remove the stem and core of the tomatoes.
Boil a large pot of water and drop the tomatoes into the 
boiling water.
Allow the tomatoes to boil in  water,  for about 30-45 seconds then immediately refresh in the ice water.
When cool, peel the skin off the tomatoes. 
Then slice the tomatoes into  halves.
Squeeze out the juice and seeds, using  a spoon.
Italian Pasta sauce, tomato soup, chutney, stuffed tomatoes,Bruschetta , tomato is a key flavour in many,
many recipes.
Tomatoes are a round, typically red vegetable fruit
with firm, mildly sour flesh and edible seeds.
They vary in size and shape from small cherry tomatoes.
Tomatoes go  well with all sorts of other flavours, 
they enhance meat and fish dishes.
Garlic and onion add to its deeply savory nature while
basil, thyme, oregano and mint all work their own
aromatic magic. Peppers, aubergines and potatoes hail
from the same family as the tomato and complement each
other well.

what are ' leftover foods ' ...

Everyone has had that battle with themselves while looking around in the refrigerator
for something to eat. First one has to check
out what is available and what to make
out of  it.
Well, depending on just what leftover  food  is present. But still, no matter what we
put in the refrigerator, we all have a problem with the leftover food.
Leftovers are the uneaten edible remains of a meal after the dinner is over, and
everyone has finished eating. Food scraps that are not considered edible
(such as bones or the skins of some vegetables and fruits) are not regarded as leftovers,
but rather as waste material; any remaining edible portions constitute the leftovers.
Home cooking leftovers are often saved to be eaten later.
Some leftover food can be eaten cold from the refrigerator, while others may be reheated.
New dishes made from leftovers are quite common in world cuisine.
Leftover" foods are cooked foods that you or your family do not eat within 2 hours after they
are cooked.
Leftovers include foods that you may eat before or after they have been stored in the refrigerator
or freezer. The chance of food poisoning increases the longer you store a food after it is cooked. Improper handling or storing cooked food is one of the most common causes of food poisoning in
the home.
When leftovers have been in the refrigerator too long or if they look or smell unusual, throw them out!

So why become a vegetarian?

So why become a vegetarian?

Generally speaking a lot of research has 

been done which shows that a vegetarian 

diet once followed correctly can lead to a

much healthier lifestyle. 

The top 5 reasons are; vegetarians have 

much lower cholesterol than meat eaters because their meals are typically lower in saturated fat; vegetarians have much lower blood pressure than non-vegetarians as there

is a general reduction in sodium intake; less calcium is lost with a vegetarian diet which 

will in turn prevent osteoporosis, gallstones 

and kidney stones, this is because consuming large amounts of animal protein (meat) encourages the loss of calcium

from the bones quicker than that of plant

foods; a vegetarian diet helps prevents

cancer because they eat less fat and more 

fibre and because they have a high intake 

of vegetables or plants that contain cancer-fighting substances; an individual on a vegetarian diet have a better chance of controlling diabetes because their meals

are based largely on whole grain, fruit and vegetables with peas and beans which is a

diet low in fat and sugar giving them control over their diabetes.

Try to change your eating habits to 

'the vegetarian way'..

Start by eating vegetarian meal three days

per week.

Make it interesting, so try to include a new 

food into your vegetarian diet.

Try using  mushrooms, so that you are 

making replacements in your tried recipes.

There is an increase in awareness of the importance of healthy food, many people 

are also becoming vegetarian because it matches the kind of low fat, high fiber diet recommended by dieticians and doctors.

A vegetarian diet is better than a non-vegetarian diet for our all-round health.

Simple vegetarian cooking is the new ways to provide your family appetizing food with a wonderful aroma and minus any health risks involved.

 Select whole grain buns as the Vegetarian burger and also choose vegetables to add to this burger and add vegan mayonnaise....

Vegetables, they are a vital source of essential nutrients and vitamins.