Basic Recipe for Ghee
2 x 250 gr. Butter
- heat the butter in a heavy-bottom pot
- when it starts melting, reduce the heat to the minimum and let it simmer till a clear golden color is visible
- remove the rising foam from the surface with help of a ladle
- leave the crust at the bottom untouched
- when the ghee is ready, sieve the liquid ghee into a jar and keep the jar tightly covered with the lid.
You can store it at room temperature for up to one month.
Stir-fried Potatoes with Sesame Seeds
4 medium size potatoes
1tsp. ghee or oil
1 ½ tsp. sesame seeds
1 tsp. Potato-Spice-Harmony
salt to taste
1 tbs. chopped parsley or mint leaves
½ tsp. fresh lime juice
- wash and boil the potatoes
- peel the potatoes and cut into 1cm thin slices
- heat ghee/oil in a sauce pan, add sesame seeds and roast for one minute
- add Potato-Spice-Harmony and stir well
- now add potatoes and salt and stir carefully for two minutes
- garnish with parsley or mint leaves and sprinkle with lime juice
You can also sprinkle Vata-Spice-Harmony, straight over the ready potato dish prepared of your choice.
Broccoli with Paneer
200 gr. broccoli florets washed
200 gr. slices of paneer
1 tsp. ghee
1 ½ tsp Vata-Spice-Harmony
Salt to taste
2 tbs. pieces of almonds
50 ml. milk cream or Soya cream
30 gr. grated Parmesan cheese
- steam broccoli florets for about 12 minutes
- arrange the broccoli and paneer slices in a casserole and keep aside
- heat ghee in a saucepan and add Vata-Spice-Harmony, salt and almond pieces and stir well
- stir the cream and parmesan cheese together and add to the saucepan
- pour this mixture over the vegetables and before serving bake in the preheated oven on 220 c for 10 min.
Paneer (home made fresh cheese)
2 tbs water
1½ litre fresh milk
½ liter natural yoghurt
- put the water in a heavy-bottom pot, pour fresh milk into it and bring it to boil
- when the milk starts boiling, immediately add yoghurt to the milk and stir well
- milk will start separating from its water and lumps of cheese will be formed
- remove pot from the heat
- strain it through a clean thin cloth, or very fine sieve and let the water drop out.
- transfer it to a bowl, cover and refrigerate it for about one hour
The water contains a lot of minerals and can be used for drinking; mixed with some juice if desired.
Paneer is very good with Tridosha or Kapha-Spice-Harmony with bread and salads and is frequently used for cooking with vegetables or for sweet dishes.
Quick-tips for Broccoli and Paneer
Broccoli or Paneer: Sprinkle Vata-Spice-Harmony on steamed broccoli or Paneer, or mix Vata-Spice-Harmony well with sour cream or soya cream as a dip for steamed broccoli.
Paneer: People who are prone to cold and cough can enjoy Paneer with our Kapha Spice Harmony.
Moong Dal with tomatoes
½ cup moong dal
salt to taste
1 tsp. ghee
2 tsp. Dal-Spice-Harmony
1 tomato, peeled and chopped
1 tsp. fine cut strings of ginger
1 tbs. coriander or parsley leaves, chopped
- wash moong dal well changing the water several times until the water becomes clear
- soak it in two and half cups of water for a couple of hours
- pour the dal and water in a cooking vessel
- add the salt and cook it on low flame for about 25 minutes and stir it every five minutes
- if foam is build during cooking, just remove it with a spoon
- remove the dal from the heat as soon as it is cooked
- heat ghee in a pot, add Dal-Spice-Harmony and stir it for ten seconds
- add tomatoes and mix well
- pour cooked dal over it carefully, mix well
- garnish with ginger strings and coriander or parsley
- serve with hot rice or bread
You can also use our Dal-Spice-Harmony directly on top of ready dal dish mixed with a tsp. of melted ghee and enjoy the food with joy.