Some of my favorite recipes

I have taken most of these recipes from various sources, though I have always put my personal touch on them. A few are my own. I never measure when cooking (if I did, it would always taste the same!). I also tend to vary the ingredients from time to time; the amounts should thus be taken as approximate. More likely than not, the amounts given may be slightly underestmated.

Ghee

Indians are much more likely to use Ghee (clairfied butter) than any other kind of oil. Sometimes you have to pay extra to have your food cooked in Ghee.

You can easily make your own Ghee:

  • melt one whole packet of real butter in a pan. Leave it on low heat for about an hour
  • the butter should now have separated in two parts; a yellowish foam on top and a clear butter on the bottom
  • carefully remove the upper foamy part with a spoon and discard
  • if needed, filter the butter to remove any unwanted foamy parts. You may have to do this more than once and may have to reheat the butter (since it thickens as it cools down)

    The Ghee is ready! It will keep indefinitely in the fridge. It will also supposedly keep one year in room temperature.

    Indians claim that it gives you the highest frying temperatures of any oil. Definitely much nicer than ordinary oil!

    RafS 17.02.2020 English only Swedish only French only