Home made madras?!
Answers: what is ghee,and where can you buy it?is one better than another?
Ghee is LIKE clarified butter but it is cooked a bit longer to give it a slightly stronger taste.
There is a written recipe over here:
http://www.currysafari.com/how-to-make-g...
Or if you prefer the video version, go here:
http://www.currysafari.com/ghee-recipe.h...
You can buy it in Indian supermarkets but I prefer to make my own because I can control the flavour. It's easy enough and you only have to do it a couple of times a year unless you use it a lot.
Ghee is clarified butter. Most Asian shops will stock it.
Not a clue - but if you can get it anywhere it will be at an Indian specific supermarket, they are popping up all over the place now.
If you are really lucky, maybe the exotics section at your local Teso if its a big enough store.
Give in, go and buy a jar of an Indian brand - i buy it in concentrate, add soft onions, cream of coconut, sultanas, chillis and its yummy :)
Ghee is a Sanskrit word for a clarified butter used primarily in Indian cuisine. Because the preparation of ghee involves heat, it has a distinctive toasted flavor, often described as nutty. Before the advent of commercial vegetable oils, ghee was widely used for deep frying. Unlike other butter-based products, ghee has a high smoking point and can be stored without refrigeration for weeks. As long as ghee is stored in air-tight containers, it does not spoil easily.
Traditional ghee is produced from the milk of buffalo indigenous to the regions of India and Pakistan, but it can also be made from any other milk-producing animal. The process begins with the standard butter created through the churning of milk fats, solids and water. This butter still contains a significant amount of moisture, which must be boiled off to create a clarified butter.
Sticks of pure butter are placed in a large saucepan or kettle over medium to high heat. As the butter melts, it begins to boil. The solids settle to the bottom, while a thicker layer of oil forms in the center. The excess water forms a foamy top layer as it boils away.
Once the boiling process has slowed considerably, the middle layer should have a golden brown appearance. This is the clarified butter or ghee. The preparer carefully spoons off this layer, making sure not to disturb the layer of solids on the bottom. The ghee is allowed to cool in an air-tight canister, similar to a solid vegetable shortening or animal-based lard. Ghee can be reheated for deep frying or drizzled over dishes like a syrup or sauce.
Ghee is considered a saturated fat, since it is derived from animals. Nevertheless, some studies suggest that it is healthier overall than traditional Western fats such as lard and margarine. Ghee uses a natural process to maintain stability without refrigeration, unlike the hydrogenated and partially-hydrogenated vegetable oils used in Western cooking.
Authentic ghee can be made at home by using traditional methods, but it can be time-consuming and a bit tricky without an experienced guide. Prepared ghee can be found in the Ethnic Foods section of well-stocked grocery stores and at many Asian markets.
to be honest you can just use cooking oil.
I make all my own currys and use cooking oil even for madras.
Honest its fine.
Midnight~Angel :)
You can make your own clarified Butter. Just melt real butter down on a low heat. Let it cool. You want the clear stuff on the top, and leave the cloudy stuff on the bottom (that's the stuff that will burn). I siphon off the clear with a turkey baster and flush the cloudy or give it to my dogs (they love it)
GHEE IS CLARIFIED BUTTER AND YOU CAN BUY IT IN ANY SUPERMARKET LIKE TESCO OR ASDAS