Combine the eggs, cucumber, cheese, basil, cumin, cayenne, salt, and
remaining ghee in a large bowl.
Use a spatula to create 4 small wells for the eggs, and place a bit of
the remaining ghee in each well.
Not exact matches
Meanwhile,
in another saucepan, heat the
remaining ghee.
In the meantime, melt remaining butter or ghee in a large, 12 - inch, deep skillet on the stove over medium hea
In the meantime, melt
remaining butter or
ghee in a large, 12 - inch, deep skillet on the stove over medium hea
in a large, 12 - inch, deep skillet on the stove over medium heat.
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.
Now
in a large wok, heat the
remaining oil (or
ghee) and temper it with whole spices — cinnamon, cloves, green and black cardamoms and bay leaf.
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.
Remove the pan from the heat and stir
in the
remaining 2 cups of blueberries and the
ghee.
Heat the
remaining 1/4 cup of
ghee in a heavy skillet over a medium flame for a minute.
Ghee is clarified butter
in which all the lactose, casein and whey are removed and it is just the fat solids that
remain.
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.
Heat
remaining 3 tablespoons
ghee in reserved skillet over medium heat.
While cauliflower is roasting, heat a large stovetop pot over medium heat and toss
in the
ghee and
remaining tablespoon of olive oil until melted.
Heat
remaining 1 tablespoon
ghee in a medium skillet.
In a large nonstick skillet over medium - high heat, add 1 teaspoon of the
remaining ghee.