E-mail : chitra.ganapathy@gmail.com

Search this blog

September 15, 2012

HOMEMADE GHEE | நெய் காய்ச்சும் முறை


GHEE

 

Before my marriage , i was not aware of making ghee @home. My mom used to buy ghee from a milk man who gives us fresh , flavourful ghee.When i was young, I used to eat the resided curry leaves/ Drumstick leaves which he brings specially for me.After marriage , i saw my MIL making ghee from store bought butter. I was amazedSurprised smile .I learnt from her and now i can confidently make ghee on my ownSmile . I know many of our blogger friends have already posted this. But i got few tips which may be new to some of u.Just have a look at the ingredients mentioned.I am sure u can make ur house aromatic with the smell of melted ghee by following this method… Even beginners can try this !! I usually make ghee very simply without adding red chillies & cumin seeds..But adding them sure enhances the flavour of ghee..But Ghee won’t taste spicy Winking smile
Also don’t forget to read the health benefits of ghee in kitchen clinic section !

ghee2
 
INGREDIENTS
  • Unsalted Butter – 500 gms ( I use Nandini)
  • Red chilly – 1 no
  • Jeera/Cumin seeds – 1/2 tsp
  • Curd – 1/2 tsp
  • Crystal salt – 1/4 tsp
  • Curry leaves / Drumstick leaves – few
  • Methi seeds – 1/4 tsp (optional)
 
METHOD
  • Take the butter out and put it in a wide , big vessel .( I normally use an aluminium pan which is almost three times bigger because while melting the froth raises till the rim of the vessel).
2012-09-13 16.07.142012-09-13 16.07.34
  • Switch on the flame and start melting the butter by placing a wooden ladle .Keep the flame high and keep on stirring till the butter melts completely .( by stirring continuously , u’ll get less residue at the end)
2012-09-13 16.08.332012-09-13 16.09.562012-09-13 16.12.24
  • After it melts down, add jeera, whole red chilly and few crystal salt.
2012-09-13 16.13.072012-09-13 16.14.052012-09-13 16.14.29
  • Now simmer the flame and mix well. It will boil and become frothy by producing big bubbles.It produces a hiss sound.
2012-09-13 16.14.542012-09-13 16.15.332012-09-13 16.18.43
  • After 5- 7 mins , the bubbles will cease and the froth rises.(make sure the flame is low).. After a few secs from rising , u’ll see tiny brown spots that appear on the top. As soon as u see a single brown spot , add little curd.. After u add the curd u’ll get a noise.Switch off the flame &Mix well ...U’ll see lot of brown spots. Remove the vessel from the stove.
  • Add few curry leaves/ drumstick leaves…
2012-09-13 16.19.512012-09-13 16.20.032012-09-13 16.22.04
  • After it cools down,the residue will settle down at the bottom and transfer the ghee alone to the desired bowl ..All the spices u used will be settled in the bottom along with residue..
  • Keep the bowl open for sometime. Then close it with a lid and use whenever required..
2012-09-13 16.22.452012-09-13 16.30.072012-09-13 16.30.13
  • U can use the residue by mixing in plain rice or by adding in sambhar or pongal.I use the residue in our daily cooking by mixing them in sambhar , rasam etc..

ghee3
 
NOTE
  • Adding jeera and whole red chilly never changes the taste of ghee. It just enhances the aroma.U can use this ghee for making sweets without any doubt Smile
  • Adding them are optional. U can also try without adding jeera & red chilly. It also works fine.
  • Crystal salt is used for the residue to settle down easily.
  • Adding methi seeds is optional. If u wish, add along with curry leaves at the end . ie. before switching off the flame.
  • Drumstick leaves can also be added instead of curry leaves.
  • U should be more careful when the brown spots appear. Keep the lights on in ur kitchen and keep watching at this stage.I add curd as soon as i see a single brown spot. I Mix it and switch off the flame. But my MIL waits for more spots to come. Also she removes the vessel from the stove and keeps it in a plate of water to cool down quickly.
KITCHEN CLINIC
Ghee, or clarified butter, is made when the milk solids are separated from the liquid, leaving a pure, clear, amber-colored substance . It has been used for about 2,000 years in Ayurveda or the ancient natural healing system of India. Ghee has about 14 grams of fat per tablespoon.
Health Benefits of Ghee
  • Ayurveda maintains say that Ghee is a vital food for healthy skin, mental clarity and good digestion. It also helps the body assimilate nutrients.
  • Ghee is salt and lactose free so it is beneficial for those who can't drink milk or eat cheese.
  • Ghee is said to have anti-cancer and anti-viral properties.
  • Contains CLA or conjugated linolenic acid which aids weightloss, especially stubborn belly fat and has been shown to slow the progress of some types of cancer and heart disease.
  • We all need healthy fats in our diet and Ghee is an easily digestible source of saturated fat that contains no trans fats or hydrogenated fats. Ghee, however, is low in the essential omega 3 fatty acids you need for good brain health so supplementation with omega 3's is a needed for a healthy diet.
  • Ghee is also very alkaline for your body, which helps to offset the overwhelming acidity of most American diets. Coffee, sugar, alcohol, fast food and processed food are all very acidic, which helps to promote inflammation and diseases such as arthritis and cancer in our bodies..
Other Benefits of Ghee
  • Making Ghee is a great way to preserve butter, which turns rancid or loses flavor quickly. Ghee won't turn rancid at room temperature like butter and retains it'soriginal flavor and freshness for up to a year withoutrefrigeration.
  • Withstands high heat in baking at temperatures above 240 degrees Farenheit and is one of the few unrefined oils that does so.
  • Ghee is also delicious. After years of eating fake margarines, which are full of chemicals and preservative, you'll love the taste of ghee on your food.
Ghee is widely available in health food stores but it's easy to make your own. Try this easy to make ghee recipe.

Source:
http://path2healthyliving.blogspot.in/2009/03/health-benefits-of-ghee.html

Ghee is most notably said to stimulate the secretion of stomach acids to help with digestion, while other fats, such as butter and oils, slow down the digestive process and can sit heavy in the stomach. Although tests and research are still ongoing, it has been used in Indian medicinal practice to help with ulcers, constipation, and the promotion of healthy eyes and skin. An Indian folk-remedy for thousands of years, ghee is also said to promote 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 to ghee's 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 serving to strengthen the immune system. A high concentration of butyric acid, a fatty acid that contains anti-viral properties, is believed to inhibit the growth of cancerous tumors.
Opponents Against Ghee
Opponents against ghee point to its high saturated fat content, claiming it will lead to heart disease. People with high cholesterol are advised not to consume ghee. The combination of saturated fat and cholesterol can increase the risk for heart disease.
Source:http://www.squidoo.com/ghee

 

Pain

Ghee is a traditional remedy for yoga-related strains and injuries. Including it in the diet treats tight hamstrings and alleviates pain and inflammation, according to Dr. Vasant Lad, director of the Ayurvedic Institute in Albuquerque, New Mexico. A dose of 1 to 2 tsp. per day provides benefits and checks overconsuming calories and saturated fat, according to Shurbhra Krishan, author of "Essential Ayurveda." A teaspoon contains 4 g and 108 calories.

Read more: http://www.livestrong.com/article/441087-ghee-health-benefits/#ixzz26XEW4dtd
 

18 comments:

  1. I make ghee at home but with cream or malai ...
    very useful post :-)
    shrutirasoi

    Today's Recipe
    Egg Briyani

    ReplyDelete
  2. wow very useful with different ingredients... can feel the aroma of ghee... n my sithi also make ghee at home... but c used to store the palaadai n make it from it...
    VIRUNTHU UNNA VAANGA

    ReplyDelete
  3. WoW! Nice post Chitra, very helpful

    ReplyDelete
  4. Home made is the best,can imagine the flavor.

    ReplyDelete
  5. Very Useful post dear....I too prefer homemade....

    ReplyDelete
  6. oh so yummy.....useful post thanks for sharing...

    ReplyDelete
  7. Super informative post chitra. We add drumstick leaves or curry leaves,but rest all is new to me. nicely clicked

    ReplyDelete
  8. Everything that homemade taste and smell good dear.

    ReplyDelete
  9. Very useful post Chitra and till now haven't tried preparing ghee.Have bookmarked and will try next time.

    ReplyDelete
  10. Nothing like homemade ghee. When we were young, the butter used to be obtained by churning buttermilk and then that would be made into ghee! Now sadly, I buy ready made stuff. But then we do not use much of it.

    ReplyDelete
  11. Homemade ghee is always more flavorful with all that curry leaves and drumstick leaves..

    ReplyDelete
  12. Nice, flavorful homemade ghee..Nothing can beat homemade version!!
    Prathima Rao
    Prats Corner

    ReplyDelete
  13. I do the same way too,nothing will beat this homemade ghee na.

    ReplyDelete
  14. I've not added chillies or cumin before... my paati adds moru & drumstick leaves... and I used to love eating the crispy leaves after she drains the ghee :)

    ReplyDelete
  15. homemade ghee is looking fantastic.. thank u for the post.. will follow ur style next time when i make ghee at home..

    ReplyDelete

Thanks for visiting this page..Feel free to leave ur comments & feedback.
Anonymous users,please avoid spamming my inbox with ur ads.It will be removed.Thanks for understanding.

back to top