Cumin-Flavored Ghee
JEERA GHEE
Recipe from Yamuna mataji
The use of seasoned ghee is perhaps the subject way to introduce flavor
to simple steamed, baked of raw foods. If you have ever tasted the
brownish sesame oil used in Oriental cooking, you can get an idea of
how even a few teaspoons of cumin ghee can lend flavor and aroma to
unseasoned dishes. Because this ghee is not as strong as the thick
sesame oil, you can use it both as a cooking oil and for subtle
flavoring.
Prepare this ghee just as you would in the stove-top or oven method
ghee in the previous two recipes, with the following additions for
every 3 pounds (1.5 kg) of butter:
3 table spoons (45 ml) cumin seeds
6-8 fresh or dried curry leaves
Wrap the seasonings in a small piece of cheesecloth to make a bouquet
garni. When the butter has melted, add the bouquet garni, and then
cook, strain and label.