Containing the sweet (madhura)
tastes of ghee, carrots and rice, this dish will provide energy while also grounding vata's nervous and stressed energy.
I took
a taste of this ghee right off the spoon and I really like it.
I don't like
the taste of ghee, though I understand it may be a better source of K2, and I eat little other dairy.
Not exact matches
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to
taste 2 tablespoons neutral coconut oil or
ghee — divided 1 cup millet — soaked overnight juice
of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch
of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
In Ayurvedic tradition,
ghee is regarded as a highly medicinal food (anti-inflammatory, immune - boosting and a digestive aid), and what better thing to give your loved ones than a jar
of health - promoting
ghee that also
tastes amazing and can be used to enhance so many foods in their kitchens — anything from toast to veggies.
I've found that if I use plenty
of real salt, it
tastes better and the kids are more likely to drink it, and once we introduce
ghee, that helps with flavor sometimes too.
2 tablespoons
ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to
taste Pinch
of cayenne pepper (optional)
Saute the curry powder in the butter (or
ghee) for a minute or so before adding the rest
of the ingredients, to bring out the flavor and avoid a disappointing
taste.
To increase the
taste of rice in this simple recipe, roasted onions and cashew nuts are also used in
ghee.
I sometimes find chicken piccata too lemony, but the asparagus and
ghee add some richer, earthier flavors here so that the balance
of tart and savory
tastes is just perfect.
Enjoying dal with rice and
ghee gives a delicious
taste and having dal with
ghee / clarified butter gives a feeling
of a complete meal and one doesn't even ask for side dishes while eating dal, rice and
ghee.
2 tbsp cooking fat
of choice (lard,
ghee, butter, olive oil, coconut oil, etc.) 1 large onion (or 2 small) 3 ribs celery 3 cloves garlic 6 carrots, peeled 1 medium beet, peeled 1 bay leaf 1 1/2 cups water 1/4 cup fresh basil Salt to
taste
1 quart lobster stock tail meat and claws
of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter,
ghee, or olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to
taste 2 tbsp chopped chives to garnish lemon slices for serving
500 gm chicken, cut into medium pieces 1 tsp
ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1 tbsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp cashew nuts, soaked in 1/4 cup
of water for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves for garnish Salt to
taste
It was very useful.Some people add milk to make it more soft and sweet.Some people use Yogurt too.When keeping the dough to rest for 1/2 hour my mom use to cover the vessel with a damp (not very wet) cloth.I think it will prevent moisture from escaping.Applying a small amount
of ghee at the end (after removing from stove) will make it
taste better.In my home town old generation do a trick to make the puffed.They take a cup
of very clean sand put that in a piece
of cloth (at the center).
Instead
of olive oil I used patan
ghee and the
taste was too delicious... The
taste had little fragrance
of coconuts... Cheers
6 cloves garlic 1 2 - inch piece
of ginger, peeled 4 black peppercorns 1 cup coconut milk 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons
ghee 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to
taste
However, if you add sea salt, a touch
of maple sugar, and the crispy crunchy texture
of toasted coconut to Tinstar's brown butter
ghee, not only do you have something that
tastes good, but you have got one unbeatable flavor combination.
2 tablespoons unsalted butter (or
Ghee for paleo, I was out
of Ghee and didn't use any butter and it ended up still
tasting great)
1 lb
of raw shrimp 1 tbsp
of olive oil 4 tbsp
of butter or
ghee (or more olive oil) 1 tbsp
of minced garlic 1/2 tbsp
of lemon juice 1 tbsp
of orange juice Dry chipotles or chipotle powder to
taste (optional) Salt 1/4 to 1/2 tsp
of dry oregano Fresh Parsley or cilantro for garnishing
12 medium scallops 6 slices
of sugar - free, nitrate - free bacon, cut in half 3 tbsp
of melted coconut oil, butter or
ghee 1 tbsp
of fresh minced garlic 1 tsp
of Dijon mustard 1/2 tsp
of smoked paprika Salt and pepper to
taste
a lip smacking pickle... will
taste awesome with hot dal chawal... a tsp
of ghee smeared on it. . .
While I am decidedly eating Ancient Organics
ghee for the
taste, I feel reassured that there is both old and new evidence
of its health benefits.
3 red bell peppers cut in half 2 tablespoons oil (butter /
ghee / lard) 1 medium onion, finely diced 4 cloves
of garlic, minced 1 lb
of grass fed beef (or bison) 1 medium tomato, diced 2 tablespoons tomato paste 1 teaspoon sea salt 1 teaspoon paprika 1/4 teaspoon basil 1/4 teaspoon oregano 1/4 teaspoon marjoram 1/4 teaspoon thyme Red pepper flakes (to
taste) Grated cheese
And the combination
of pecans and coconut oil in the crumb crust
tastes buttery to me — without adding any butter or
ghee.
Adding in the grass - fed butter or
ghee is a fantastic way to make this
taste incredible and it has tons
of good fats in it.
1 cup split mung beans, soaked overnight 2 cups basmati rice 1 large bunch fresh cilantro 1 cup raw almonds 1 garlic clove, peeled 1 inch piece
of fresh ginger, peeled & chopped 4 tbsp Ancient Organics
Ghee salt and pepper to
taste
Using
ghee as a fat source to cook Brussels sprouts not only provides the sweetest and nuttiest
taste, but it ensures that no clouds
of smoke will be billowing from your oven during the roasting process.
2 pieces
of gluten free bread, toasted (I used Anna B's, a local Richmond, VA brand) 1 tsp
ghee or coconut oil 1 large hass avocado 3 tbsp fresh chèvre 1/8 tsp coarse sea salt, or more to
taste 1/8 tsp maple syrup 1/8 tsp hot paprika, or more to
taste
Ghee is used to «oil» cooking implements & used in making a variety
of flatbreads in traditional Indian cuisine but it does not work well (or
taste well) in traditional baking.
1/4 teaspoon turmeric 1/4 teaspoon ground cumin cayenne pepper, to
taste fine grain sea salt, to
taste 1 teaspoon
ghee, coconut oil, or olive oil 1 bunch
of chives 2/3 cup extra virgin olive oil 1 medium head
of cauliflower, cut into eights
This
Ghee tastes great, but it goes bad very quickly, mine started growing mold after a week
of opening the jar.
100 grams (3/4 cups) Ottos Naturals Cassava Flour (Get it here) 3 tablespoons arrowroot flour (Get it here) 1 tablespoon whole golden flax, finely ground * 1/4 -1 / 2 teaspoon salt (to
taste) 3 tablespoons fat
of choice (palm shortening, lard,
ghee) 1/2 cup plus 2 tablespoons (150 ml) lukewarm water
If you want a dairy free version, switch the milk for 1/2 cup
of almond milk and use coconut oil or
ghee instead
of butter but I never tested this version and it would alter the
taste significantly.
3/4 — 1 lb each) 2 tablespoons oil (butter /
ghee / coconut oil) 1 large onion, diced 3 - 4 cloves garlic, chopped 4 celery ribs, sliced 4 - 6 cups stock (depending upon cooking time and desired thickness
of soup) 1/2 cup chopped parsley or cilantro 1 1/2 teaspoons sea salt (or to
taste) Dash
of black pepper 1 — 2 tablespoons lemon juice
2 tablespoons oil (
ghee / coconut oil) 1 medium onion, diced 1 lb carrots (about 5 medium carrots), peeled and sliced 1/2 head
of small / medium cauliflower, chopped * 2 cloves garlic, chopped 1 teaspoon fresh grated ginger 1 teaspoon ground cardamom (green, not black) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin Red pepper flakes (to
taste) 1/2 — 3/4 teaspoon sea salt (depending on
taste) 3 - 4 cups chicken stock or vegetable stock (depending on how thick you like the soup) 1 cup coconut milk
1 head cauliflower 2 sweet potatoes (yams, regular potatoes
of any variety or carrots may be substituted) 4 - 5 tbsp Ancient Organics
Ghee (enough to coat veggies) handful
of fresh herbs (ie parsley, thyme, basil, oregano), chopped sea salt, to
taste fresh ground black pepper, to
taste
for the pancake: 150 g chickpea flour (a.k.a. gram flour) 230 ml milk
of your choice (I use unsweetened almond) 2 tbsp extra virgin olive oil 2 medium carrots
ghee or coconut oil salt and freshly ground black pepper, to
taste
I followed the recipe «as written», but with these modifications due to what I had on hand (seems like a lot
of modification, but I believe my changes did not change the overall quality
of the recipe): - doubled the amount
of spice that goes into the sauce (I
tasted the sauce midway and it seemed under spiced)- ground ginger instead
of 4 teaspoons finely grated peeled ginger - Greek yogurt thinned with milk instead
of 1 1/2 cups whole - milk yogurt - butter instead
of 3 tablespoons
ghee - ground cardamom instead
of 6 cardamom pods -5 dried chiles de árbol instead
of 2 dried chiles de árbol (extra spicy, plus crushed red pepper)-1 1/2 cups heavy cream instead
of 2 cups heavy cream I will be honest, I have never had Tikka Marsala, but this dish was great!
1 tablespoon saffron strands 4 teaspoons warm milk 2 fresh green chiles, such as serranos, stems removed 2 fresh red chiles, such as serranos, stems removed 2 large onions, chopped 1 2 - inch piece
of ginger, peeled 8 cloves garlic 8 peppercorns 1/2 teaspoon cardamom seeds 1 1 - inch piece
of cinnamon, crushed 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1/4 teaspoon powdered nutmeg 1/4 teaspoon powdered mace 1/2 cup mint or cilantro leaves 1/4 cup lemon juice 2 cups plain yogurt 3 pounds
of boneless chicken, cut into 1 - inch cubes Salt to
taste 2 tablespoons olive or vegetable oil 1 tablespoon
ghee, recipe here 1 onion, finely chopped 8 large tomatoes, chopped 2 cups basmati or long grain rice 1/3 cup each raisins, cashews, and almonds 6 hard boiled eggs, halved
1 tablespoon saffron strands 4 tablespoons warm milk 1 tablespoon each
of almonds, walnuts, cashews, peanuts, and raisins 1 teaspoon poppy seeds 1 cup coconut milk (see recipe, here) 1 1 - inch piece
of ginger, peeled and minced 10 cloves garlic 1 small green papaya, peeled, seeds removed, and diced 1/2 teaspoon each powdered nutmeg and mace 1 tablespoon coriander powder 1 tablespoon cumin powder 6 fresh red chiles, such as serranos, stems removed 2 cups yogurt Salt to
taste 4 pounds lamb shanks, chopped with a cleaver into 1 - inch long sections 4 teaspoons
ghee (recipe here) or vegetable oil 2 large onions, finely chopped
Dress with a teaspoon
of ghee, a drizzle
of olive oil and salt and pepper to
taste.
1/2 cup rolled oats 1/2 cup steel cut oats 3 cups water Ancient Organics
Ghee to your
taste unsweetened coconut flakes ground cinnamon, to
taste drizzle
of maple syrup, to
taste handful
of raisins sliced almonds or chopped walnuts sliced bananas
stems
of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a couple handfuls
of other vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful
of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to
taste 3 1/2 tablespoons
ghee or grapeseed oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to
taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)
6 cloves garlic 1 2 - inch piece
of ginger, peeled 4 black peppercorns 1 cup coconut milk, recipe here 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons
ghee, recipe here 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to
taste
Both the chutney and the dal along with a dollop
of ghee over hot rice
tastes out
of the world.
I don't have an official recipe, but what I typically do is mash them with
ghee, coconut cream or milk, a bit
of lemon juice and nutritional yeast to
taste, plus salt and pepper.
I would use a mixture
of half palm oil and half
ghee to get that butter
taste when my daughter was dairy free.
The slightly bitter
taste of turmeric all but disappears when cooked with buttery
ghee, ginger and garlic.
Ingredients: 1/2 medium sized butternut squash, peeled and cubed 1 medium carrot, scrubbed & cut into 1 inch pieces 1 small onion, diced 1 tbsp
of coconut oil or
ghee 1 clove
of garlic, minced 1 inch piece
of ginger, peeled & minced 1 - 2 tsp ground turmeric sea salt and pepper to
taste 2 - 3 cups organic bone broth / vegetable broth 8 oz buckwheat noodles (or noodle
of choice)