FRESH CREAM

 

INGREDIENTS:-

1. Fresh cream              1 cup
2. Oil                             1/4 cup

METHOD:-

• Whip fresh cream and oil for 2 times.
• Serve with mexican rice.

PEANUT BUTTER

 INGREDIENTS:-

1. Groundnut        1 cup              
2. Powder jaggery   1/2 cup
3. Groundnut oil      1/4 cup

METHOD:-

• Dry roast groundnut until the skin changes its color.
• Cool down for 1 hour, grind with jaggery to a smooth paste.
• Add oil and whip for 2 or 3 times.
• Transfer to another glass bowl and serve with bread, chapati.

CURRY LEAVES FRY

INGREDIENTS

1. Ghee                         1 cup
2. Curry leaves             few sprigs

METHOD

• Heat ghee and fry the curry leaves till crisp.
• Eat daily 5 leaves, it is good for eyesight and iron strength.

GHEE [ CLARIFIED BUTTER]

INGREDIENTS

1. Butter[unsalted]              500 gms
2. Salt                                  1 tsp
3. Drumstick leaves            small bunch[optional]

METHOD

• Take butter in a pressure pan, or any other thick-bottomed big vessel.
• Heat butter in low heat until the butter melts.
• First, it becomes frothy, then clarifies. 
• The butter should melt completely 
• It takes for 3 minutes to clear, Then the bubbles comes up.
• Add salt, and the ghee sediments turn to reddish.
• The ghee comes up like sugar syrup.
• Add drumstick leaves and fry for a minute till crisp.
• Off the stove and close the lid.
• After an hour fill the ghee into the bottle.
• Retain the ghee sediments for the rice.

Garlic Butter

Ingredients

1. Garlic                      1 pod
2. Butter                      1 cup
3. Salt                          1 tsp
4. Coriander leaves     handful
5. Water                      1 cup

Method

• Peel Garlic, cut coriander leaves.
• Pressure cook Garlic adding 1 cup of water.
• Cook for 2 whistles. Drain water and reserve for making bread.
• Grind Garlic to a smooth paste.
• Butter should be at room temperature.
• Add salt, Garlic paste, Coriander leaves mix well.
• Serve with bread, fried chicken.