What does "curd" mean in an Indian recipe?!
Also, how does one make ghee?
Answers: I have an Indian cookbook and some receipes call for "curd". What would that be called in Western cuisine?
Also, how does one make ghee?
Curd is indian yogurt, you can make it yourself:
Heat 1 litre of milk until it boils. Allow it to cool until its temperature drops down such that its heat is tolerable when touched by hand. Now add 2 spoons of sour curd , stir once and leave it at room temperature to ferment.
When the milk becomes thick and just starts to get sour the stage is known as sweet curd. It is used in lassis etc. When the milk is fermented for about 1 day, it will be sour and is used for most other items including curd rice. Once the curd becomes sour store in refrigerator.
Ghee:
Ghee is highly regarded, both in Ayurveda (it is beneficial for all doshas) and by yogis who consider it a very satvic food. It can be used in most Indian recipes to replace oil for frying.
The idea is to get impurities and water out of the butter so you are left with pure fat. The points to remember are to never stir the butter while it is cooking, and to keep a close eyes on the colour so that the ghee doesn't burn.
Melt one pound of unsalted butter in a sauce pan on medium heat. Remember, the better the butter, the better the ghee, so use organic butter if you can. As the butter melts it will begin to boil and separate (white froth on top with sediment settling to the bottom of the pan). Keep the butter boiling steadily. Do not stir. Allow the butter to continue to cook until the bubbling noise quietens down, the sediment at the bottom of the pan starts to turn golden brown (you can check the colour of the sediment by gently tilting the pan), and the liquid under the froth begins to turn an amber colour (it usually takes about 20 minutes). The smell also change to that of freshly baked croissants. All these signs indicate that all the water has evaporated, and that you must turn off the flame immediately or the ghee will burn quickly. Leave the cooked ghee to cool for half an hour, then line a strainer with some cheese cloth and strain the ghee into sterilised jars. Discard the sediment (in India, it is used for pujas, fire rituals, my dog loves it). The ghee will turn hard when cooled and look yellow in colour - it melts quickly when exposed to heat. If it is properly made, ghee will keep for over a year, even outside the fridge.
I'm not as familiar with Indian cuisine, but bean curd in asian cuisine refers to tofu.
curds are yogurt
GHEE: boil butter on low heat until it separates, remove the milk solids, you are left with ghee or clarified butter