kitcheree - 2 questions

[Guest guest]

Sat nam,

I'm glad to get the recipe for kitcheree, I used to eat it when I

lived in the ashram in Houston, and it must be the food of the Gods -

so delicious, and just makes you feel good after you eat it.

2 questions - How to make ghee?

and

"garma masala" - sounds like a prepared food that one can buy at an

Indian food store?

 

Thanks. Good eating.

 

Kartar Kaur

[Guest guest]

>2 questions - How to make ghee?

 

to make ghee simply melt unsalted sweet butter (pref organic and rBGH-free)

on low heat and let it bubble and such for about a half hour. Skim off any

remaining white foam on the top and then run it through a strainer or

cheese cloth to get rid of the milk solids (or if you are really careful,

let the milk solids settle down to the bottom and then pour off the ghee)

 

 

>"garma masala" - sounds like a prepared food that one can buy at an

>Indian food store?

 

Garam Masala is not spice or a food per say, but a particular blend of

spices, there's no one "correct" version of garam masala but usually it

incl. coriander, cumin, black pepper, cinnamon, cardamom and cloves. I

think the bottle I have at home has some nutmeg too. There are plenty of

recipes on the internet for it or you can usually buy it already made from

any health-food store, coop, upscale grocery, etc.

 

I think that there are variations corresponding to different regions in

India and types of cooking, but I could be wrong. I do know that it roughly

translates into "warm spice" and it does indeed have that intoxicating,

warming, wrapped in blankets feeling Of course, making your own probably

enhances the spice by a factor of 10, but I've found store-bought

preparations to be just fine.