All auspicious things in life starts with ghee

  • Preparation: buy one pound (4 sticks) of unsalted butter. Take a heavy bottomed vessel, put the butter sticks in it, and on medium heat melt them. When the butter starts to melt, there will be lot of bubbling and gurgling, don’t panic. Reduce the flame to low; in a few minutes this action will subside, next the butter will begin to develop foam at the top.
    Simmer on low heat, uncovered and undisturbed, for 30 to 45 minutes, until milk solids on the bottom of the vessel turn from white to golden brown and butter on top becomes transparent. This is the signal to turn off the heat.
    What’s happening was milk solids separating into 3 layers, foaming milk solids on top, clarified butter in the middle, protein milk solids on the bottom. Please take caution not to burn the milk solids, it gives off scalded milk smell and you have to throw everything away. Never, ever use high heat to make ghee.
    Let it stand for 10 minutes; remove any crust that rises to the surface with a spoon. Strain, discarding the milk solids at the bottom of the vessel, using a coffee filter or cheesecloth or simply ladle off the ghee into a dry jar. Store this at room temperature. When first made or heated, ghee is clear golden oil. At room temperature it will be in solid form. To use, take necessary amount with a dry spoon and remelt. Never use a wet spoon to take ghee, moisture spoils the ghee.

Paneer :  Pure, fresh, soft and quality Paneer is the first choice of tasteful and healthy people. It is prepared from fresh and pasteurized milk and can be used for preparing various Paneer based recipes such as Pakoras, Bhaturas, Vegetables etc.

Paneer is a soft cheese made from milk. It doesn’t have much taste of its own, but it is used in many great dishes like palak paneer (spinach with paneer, also called saagh paneer in the north of India) and mattar paneer (peas with paneer). It can be cooked, fried or deep-fried. It is very popular in India. 

  • Preparation:

1) 2 liters of full milk (fuller is better) 2) several limes (the juice is needed, vinegar can also be used) 3) (optional) some pepper or freshly chopped coriander

Heat the milk until it boils. Add lime juice as soon as the milk starts to boil (turn off the heat and keep on stirring!). Add enough so that the milk curdles. 
Pour everything through a muslin cloth (or use a tea-towel as I always do), rinse it with some cold water, and hang it to dry for a while (30 minutes or so). 
Press the remaining paneer under a heavy pan for a while to get rid of the remaining liquid. You should have a reasonably solid cheese left after about an hour.

Some popular Paneer recipes:


Paneer Tikka :

  • Preparation 
    Paneer – 250 gms Thick Curd – 1/2 cup (tied in cloth for 2 hours) Ginger – 1″ (grated) Garlic – 1/2 (crushed) Red Chilli Powder – 1 tsp Tandoori Masala – 1/2 tsp Chaat Masala – 1/2 tsp Sugar – 1/2 tsp Cumin Seeds – 1/2 tsp (crushed) Capsicum, Onion, Tomato, Carrot juliennes – 1 tbsp each (long thin strips) Coriander – 1/2 tbsp (finely chopped) Butter – 1 tbsp 

    Cut paneer into 1/2″ horizontal slabs. Mix the red chilli, salt, sugar, cumin, tandoori masala, half the ginger-garlic and chopped coriander in the curd. Mix well. Brush the slabs of paneer liberally with this dip on both sides and edges. Marinate for 30 minutes. Place in refrigerator till required. Before serving, heat a non-stick pan. Add butter and place slices to sizzle till light brown. Flip and repeat for other side. Cut into bite size square and arrange in serving dish. Add remaining butter to pan, heat. Add julinned vegetables, chaat masala and salt to taste. Pour over the tikka paneer.

Milk Sweets
Sweets have always been an integral part of Indian cuisine, with milk based sweets being a predominant feature. While they maybe little bit over sweet to western palates, it would be worth remembering that most Indian sweets aids in digestion and is normally consumed after heavy meals.


  • Preparation
    Milk – 2 liters
    Sugar – 4 tbsp 
    Rice – 3-4 tbsp 
    Few raisins 
    Sliced almonds 
    Chopped cashew nuts 
    Heat milk in a large pan. Simmer until it is reduced to 3 quarters its original volume. Add sugar and continue cooking until milk is reduced to half and thickens. Add the raisins, almonds and chopped cashew nuts. Remove from heat. Cool and serve.



  • Preparation
    Paneer – 1 kg 
    Sugar – 1 liter 
    Water – 1.5 liter 
    Ghee – 4 tbsp 
    Semolina – 2 tsp 
    Standard flour – 2 tsp 
    Rose Water few drops 
    Cardamom powder – 1/2 tsp 
    Sugar Syrup:
    In a pan add the water and the sugar and boil them together for 20 to 30 minutes and let them thicken.

Rosogulla Balls 
In a big bowl add the Paneer, ghee, semolina, cardamom powder, and standard flour. Add all the mixteures together until it forms a dough. Knead the dough evenly until and unless your palms become oily. Now make small balls of 1 1/2 inch diameter. Add these balls in the boiling sugar syrup and let them get cooked in the boiling sugar syrup for 25 minutes. This will make them spongy. Remove the pan from heat and after 10 minutes add the rose water essence.



  • Preparation
    whole milk – 1 cup 
    condensed milk – 1/2 cup 
    ghee(clarified butter) – 4 tbsp 
    sooji (rawa or semolina) – 4 tbsp 
    cardamom powder – 1 tsp 
    raisins – 2 tbsp 
    lmonds sliced fine – 1 tbsp 
    Melt the ghee in a non stick pan. Add the rawa and fry until the rawa turns golden brown. Mix the milk and the condensed milk in a pan and set aside. Add the rava to the milk mixture and the add the cardmom powder and stir well. Cook until dry and the ghee separates from the rawa. Add the raisins and stir well. Remove from heat and garnish with almonds.


Sevai Payasam

  • Preparation
    vermicelli 200 gms 
    ghee 1/2 cup 
    milk 1 1/2 liters 
    sugar 100 gms 
    cashew nuts 2-3 tsp 
    raisins 1 tsp 
    cardamom powder 1/4 spoon 
    Heat the ghee and fry the vermicelli until a golden brown. Mix in the cashew nuts and the raisins. Add milk and boil for 5 minutes. Mix in the sugar and stir till the sugar is dissolved. Stir in the cardamom powder and serve hot or warm.



  • Preparation
    curd 500 gms 
    sugar 200 gms (powdered) 
    cardamom powder 1/4 tbsp 
    saffron 1 Pinch 
    pistachios 1 tbsp (chooped)
    Pour fresh curd into a clean muslin cloth and tie inside the fridge for 2-3 hours. Take out water completely & beat with sugar till mixed. Add saffron chopped nuts. Serve cool.

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