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Jesse · 03-20-2016, 07:36 PM

Indian Spiced Ghee

Author: Katja from Savory Lotus

Ingredients:

1 and ½ cup ghee (make at home or buy here)
2 tsp mustard seed
2 tsp cumin seed
4 tsp turmeric
2 tsp coriander powder
½ tsp cumin powder
1 tsp ginger powder
½ tsp cinnamon powder
3 tsp fennel seeds
5 whole cardamom pods, crushed

Directions:

1. Gently heat ¼ cup ghee in a heavy bottom pan on MEDIUM LOW.
2. Once melted, add mustard and cumin seeds and turn down heat to LOW. Allow to cook for 35 minutes, stirring once in a while.
3. Meanwhile place rest of spices in a small bowl.
4. Add spice mix to pot and continue to cook on LOW for 25 minutes, stirring occasionally. The spices will become fragrant.
5. Pour in the rest of the ghee and allow to warm on LOW for 20 minutes, uncovered. Be sure that it is very LOW.
The ghee should not bubble in any way. The low heat is just to help the spices infuse.
6. Remove from heat and allow to cool for 30 minutes.
7. Strain with a fine mesh strainer into a glass jar. Enjoy!

Recipe by Savory Lotus at: http://www.savorylotus.com/indianspicedghee/

03-20-2016, 07:36 PM	#371
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,782 Times in 3,940 Posts Rep Power: 21474857	Indian Spiced Ghee Author: Katja from Savory Lotus Ingredients: 1 and ½ cup ghee (make at home or buy here) 2 tsp mustard seed 2 tsp cumin seed 4 tsp turmeric 2 tsp coriander powder ½ tsp cumin powder 1 tsp ginger powder ½ tsp cinnamon powder 3 tsp fennel seeds 5 whole cardamom pods, crushed Directions: 1. Gently heat ¼ cup ghee in a heavy bottom pan on MEDIUM LOW. 2. Once melted, add mustard and cumin seeds and turn down heat to LOW. Allow to cook for 35 minutes, stirring once in a while. 3. Meanwhile place rest of spices in a small bowl. 4. Add spice mix to pot and continue to cook on LOW for 25 minutes, stirring occasionally. The spices will become fragrant. 5. Pour in the rest of the ghee and allow to warm on LOW for 20 minutes, uncovered. Be sure that it is very LOW. The ghee should not bubble in any way. The low heat is just to help the spices infuse. 6. Remove from heat and allow to cool for 30 minutes. 7. Strain with a fine mesh strainer into a glass jar. Enjoy! Recipe by Savory Lotus at: http://www.savorylotus.com/indianspicedghee/ __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”