Indian Food

[Rasputin]

[Rasputin]

Make Ghee

Ghee is the Indian version of what westerners call clarified butter, it resembles clarified butter in most respects but the steps are somewhat different and the end product is of higher quality in general, having less water and fewer solids.

Steps

Place one pound of butter in a sauce pan and melt over medium heat.

Raise heat slightly to bring butter to a boil until all of the water is boiled away and the milk solids are at the bottom of pan.

The remaining butter will become a clear golden color, then start to foam.

Remove foam with a spoon by scooping from the top. Continue until no foam remains. The remaining liquid is ghee/clarified butter.

Use spoon to remove the ghee from pan into a clean bowl. Allow to cool.
Pour ghee into a jar with a lid after it cools. Keep at room temperature - do not refrigerate. Use within two weeks.

Tips

Ghee is used in many Indian recipes.

It is sometimes called drawn butter.

May be used as a dipping sauce for lobster, shrimp and crayfish.

Great to saute vegetables, meats or anything that will benefit from the smooth intense taste of butter. Excellent when broiling fish.

Try eating a spoonful of ghee to recover from a sore throat. Repeat this every 12 hours on the hour.

[Khorsheed]

Ohh . . i would love to taste indian food . .
thanks for sharing ..

[Rasputin]

Western

Britain has a particularly strong tradition of Indian cuisine that originates from the British Raj. At this time there were a few Indian restaurants in the richer parts of London that catered to British officers returning from their duties in India.

In the 20th century there was a second phase in the development of Anglo-Indian cuisine, as families from countries such as Bangladesh migrated to London to look for work. Some of the earliest such restaurants were opened in Brick Lane in the East End of London, a place that is still famous for this type of cuisine.

In the 1960s, a number of inauthentic "Indian" foods were developed, including the widely popular "chicken tikka masala". This tendency has now been reversed, with subcontinental restaurants being more willing to serve authentic Indian, Bangladeshi and Pakistani food, and to show their regional variations. In the late twentieth century Birmingham was the centre of growth of Balti houses, serving a newly developed style of cooking in a large, wok-like, pan, with a name sometimes attributed to the territory of Baltistan, (however, the Hindi word for bucket is also Balti). Indian food is now integral to the British diet: indeed it has been argued that Indian food can be regarded as part of the core of the British cuisine.

After the Immigration Act of 1965, South Asian immigration to the United States increased, and with it the prevalence of Indian cuisine, especially in San Francisco, Los Angeles, Chicago, the New York City neighborhoods of Murray Hill, Jackson Heights and East 6th Street, and in Edison, NJ. In many Indian restaurants in the U.S., all-you-can-eat buffets with several standard dishes have become the norm.

Indian restaurants are common in the larger cities of Canada, particularly in Toronto and Vancouver where large numbers of Indian nationals have settled since 1970. A number of the more adventurous restaurants have transformed their offerings into so-called Indian "fusion" menus, combining fresh local ingredients with traditional Indian cooking techniques. Indian restaurants can also be found in many European and Australian cities, particularly Paris, London, and Istanbul.

Due to the large Indian community in South Africa, the cuisine of South Africa includes several Indian-origin dishes; some have evolved to become unique to South Africa, such as the bunny chow. Many others are modified with local spices.

[Rasputin]

[Andra]

I never eat indian food, thanks for sharing