Best 4 Usli Ghee Recipes
**Usili Ghee: A Culinary Symphony of South Indian Delights**
Usili ghee, a cornerstone of South Indian cuisine, is a flavorful and versatile dish that showcases the region's culinary prowess. This aromatic dish, often served as a side dish or accompaniment, is a harmonious blend of lentils, vegetables, and spices, all lovingly simmered in a rich ghee-based sauce. With its vibrant colors, enticing aromas, and delectable flavors, usili ghee is a true testament to the culinary artistry of South India.
This comprehensive guide presents a collection of usili ghee recipes, each offering a unique take on this classic dish. From the traditional usili ghee featuring a medley of lentils, drumsticks, and vegetables, to innovative variations that incorporate ingredients like paneer, corn, and even pineapple, this article is a treasure trove of culinary inspiration. Whether you're a seasoned home cook or just starting your culinary journey, these recipes will guide you in crafting this delectable dish that is sure to impress your family and friends.
LENTIL AND VEGETABLE RAGOUT (KORMA)
Steps:
- Put the lentils and turmeric in a deep pot. Add 3 cups of water and bring to a boil. Cook lentils, gently simmering, partially covered, until cooked but still hold their shape, about 30 minutes. Stir a few times during cooking to ensure the lentils are not sticking to the pan and burning. Add more water if necessary. Add squash, tomatoes, onions and curry powder and mix well. Cook for 10 minutes or until the vegetables and lentils are tender. Stir in the nuts and salt; cover and set aside. Heat the ghee or oil in a small frying pan over medium-high heat until hot. Add cumin and cook until the spice turns several shades darker. Add asafetida and crushed pepper. Let spices sizzle for a minute then put the entire contents of the pan over the lentil-vegetable mixture. Add coriander and stir just a few times to mix lightly. Garnish with lemon wedges and serve with deep fried balloon bread.
- Heat stick of butter in a small saucepan over low-heat until fully melted, 5 minutes. Increase heat and cook the butter until all its moisture evaporates and the milk solids turn brown, and the clear fat will turn golden amber, about 5 minutes. Strain the clear fat usli ghee into a jar.
GHEE
Provided by Alton Brown
Categories condiment
Time 12m
Yield Slightly less than 1 pound of ghee
Number Of Ingredients 1
Steps:
- Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.
GHEE (USLI GHEE)
Ghee is used in preparing many Indian dishes. This is an easy way to make it yourself. Just watch carefully while it's on the stove.
Provided by breezermom
Categories Indian
Time 35m
Yield 1 1/2 cups
Number Of Ingredients 2
Steps:
- In a heavy saucepan, melt the butter over very low heat; so not stir.
- When butter is completely melted, increase heat just enough to bring to boiling. Stir once and immediately reduce the heat to low. Simmer the butter, uncovered, for 30 minutes.
- Line a strainer with several layers of clean cheesecloth. Strain the clear liquid through it, making sure none of the solids in the bottom of the pan goes through. Pour into a clean jar. Cover and label. Store in the refrigerator.
Nutrition Facts : Calories 2170.1, Fat 245.5, SaturatedFat 155.5, Cholesterol 650.7, Sodium 33.3, Carbohydrate 0.2, Sugar 0.2, Protein 2.6
HOW TO PREPARE GHEE
Ghee is a healthy alternative to butter and oils. Ghee is an ingredient in many Middle Eastern dishes. It is also called clarified butter. It is available at natural foods and Indian product stores or you can prepare the ghee yourself. Is an unsalted butter that has been cooked to remove not only its butter fat solids, as in drawn butter, but also all water -- so as to produce a food that contains no molecular oxygen, and is thus extremely storable and not subject to rancidity as in normal cooking oils. The health advantages accrue from the fact that ghee contains no oxidized cholesterol, the kind which leads to free radical damage in the cells of the body.
Provided by Rita1652
Categories Asian
Time 45m
Yield 1 1/2 cups
Number Of Ingredients 2
Steps:
- Heat unsalted butter in a stainless steel, thick-bottomed sauce pan, over a low-medium flame.
- Allow the oil (ghee) to separate from the milk solids.
- Periodically remove the foam that accumulates at the top.
- When the oil is clear in color, the ghee is done.
- Remove from the stove and allow to cool for a while, than carefully pour off the ghee into a wide-mouthed jar through several layers of cheese cloth secured to the opening of the jar or through a fine mesh strainer.
- Cover the jar and store at room temperature.
Nutrition Facts : Calories 2170.1, Fat 245.5, SaturatedFat 155.5, Cholesterol 650.7, Sodium 33.3, Carbohydrate 0.2, Sugar 0.2, Protein 2.6
Tips:
- Use ghee made from unsalted butter for a more neutral flavor.
- If you don't have ghee, you can substitute clarified butter or coconut oil.
- Use a heavy-bottomed pan or pot to prevent the usli from burning.
- Stir the usli frequently to prevent it from sticking to the pan.
- Add more or less water to achieve the desired consistency.
- Serve the usli hot with rice, chapati, or dosa.
Conclusion:
Usli ghee is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized to your own taste. With its combination of savory and sweet flavors, usli ghee is sure to be a hit with your family and friends.
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