Heat your pressure cooker and
add the remaining ghee.
Not exact matches
Once the syrup has turned to butter,
add the
remaining ingredients:
ghee, vanilla and salt and combine with the stick blender.
If you don't want to
add collagen, maca, or cinnamon, you can just make a plain butter coffee with coffee and
ghee / coconut oil, and leave out the
remaining ingredients.
Melt the
remaining 3 tablespoons
ghee and
add to a small mixing bowl.
Heat
ghee in a heavy bottom pan,
add onion paste, saute till lightly browned,
add bay leaf and marinated chicken,
remaining red chili powder and ground powder, mix well, turn the heat on sim, cover and cook for 5 minutes.
Saute the onion in the
remaining ghee now
add renaming milk, mava, fennel powder, ginger powder, red chili powder and cream, then
add the pieces of cauliflower cook it for 2 - 3 minute more and off the flame.
In the same skillet heat the
remaining tablespoon of
ghee / olive oil,
add the zucchini and saute until it starts to take on a bit of color, two or three minutes.
Add the
remaining 2 tablespoons of
ghee.
Add additional
ghee or oil if the pan looks dry, and cook the
remaining batter.
Ghee (this has been
added to the acceptable list after much research and assurance that it is approximately 98 % fat and the
remaining is water.
In a large nonstick skillet over medium - high heat,
add 1 teaspoon of the
remaining ghee.