Homemade ghee, How to prepare homemade ghee using homemade butter

Homemade ghee is very tasty and fresh we can use it to prepare many sweets, snacks, and we can add it in breakfast, meals what not. And ghee plays main role while preparing traditional recipes on festivals and preparing prasadam to temples. Ghee is also used to light diyas in Pooja room and in temples. While preparing ghee I pour some ghee on cotton wicks/vattulu and keep it in Pooja room. We can prepare ghee from scratch by collecting malai/megada, make butter and extract ghee or simply prepare ghee using store bought butter. 

   Though the smell of ghee is very flavourful but while preparing ghee we will get some bad smell.  My hubby likes ghee alot, and we use ghee daily in our food. Without ghee our food is incomplete. I Donot throw ghee left over(milk solids), I always prepare ladoo's by adding wheat flour in it. 

  The color of ghee depends of the type of milk used. I used cow milk so ghee color is yellow . If you use Buffalo milk then ghee will be white. We have to notice the correct time to switch off the flames. When sizzling sound completely stops, milk solids starts changing color and start getting nice ghee smell then switch off the flames and remove Kadai from stove. Today I am explaining  ghee preparation using homemade butter. I collected malai/megada for 25 days for today's ghee. Click the link below the pic for Homemade butter . 

              Homemade butter

  In order to get nice aroma we can add any one of the following

*Curry leaves

*drumstick leaves

*Methi seeds/menthulu

*Betel leaf/thamala pakku while preparing ghee.

Today I dint not added any of the above as I want to reuse the milk solids, I always prepare wheat flour ladoo using left overs of ghee. It taste very good. 

Let's start recipe

          Homemade Ghee

Preparation Time - 0(if butter is ready)

Cook Time : 15 minutes
Serves : 250ml
Category : Homemade
Recipe Cuisine: Indian 
Main ingredients : Butter
Author : Arunasaraschandra    

Ingredients

Homemade butter - 1 big bowl


Instructions

1) Remove butter from fridge and keep it out till it comes to room temperature.

2) Quite if your preparing from scratch. (I prepared from scratch). Wash butter in water till you get clear water. 

2) Add butter in heavy bottom pan and maintain medium - low flames. 

3) Butter starts melting as shown below. 

4) mix it continuously if flames is in medium flames, or mix occasionally if flames in low. White milk solids starts forming once butter starts  melting. 

5) And you can get sizzling sound with bubbles. 

6) Mix it, slowly sizzling sound will start decrease. 

7) Ghee starts forming and white milk solids starts changing color. You can see the difference in above and below pic. Here ghee looking clearly. 

8)Switch off the flames and remove Kadai from stove. As sizzling sound stops and white milk solids changed color. 

9) Let the ghee cool to room temperature. And milk solids will settle down as shown below. 

10) Then pour it into any glass jar using filter / tea strainer. 

 Close the lid and store it in refrigerator or you can also keep it outside. That's it very aromatic and fresh homemade ghee is ready. 

Note

* You can also use store bought butter to prepare ghee. 

Tips

** Main tip to get perfect ghee is when to switch off the flames and when not to switch off the flames. Stop when sizzling stops and remove kadai/vessel from the stove. Donot stop before sizzling stops, as you can get bad smell and ghee taste spoils. 

** You can add curry leaves or Methi seeds or drumstick seeds or betel leaves in step 5 to get nice aroma. 

** Store it in glass container or you can also use any steel container but air tight container. 

** Store ghee in refrigerator so that ghee will remain fresh for long time. I have small stell container with small spoon in it, (you can see in pic) I fill it with ghee and keep remaining in fridge. Before serving I heat the container. In all south Indian homes this small steel/silver container available🤗. 

Also check some sweet recipes prepared by using homemade ghee, by clicking the link below pic

                    Sweet pongal

                  Ellu Bella Mix

                       Pineapple Sheera

Poha Badam Ladoo

   

                       Ragi Peanut ladoo               
     

Moong dal Kheer

Poha Payasam

Dates & dry fruits burfi

        Sabudana Coconut Ladoo

          Almond Mango Sandesh

Rava Ladoo

  Puffed Rice/Maramarala LAdoo

                        Kaju Katli

Sooji Kakara Pitha

Hope you like homemade ghee preparation. Give it a try and drop your comments in inbox.

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Thanks for visiting my blog,

ArunaSaraschandra 😄

Stuffed Mirchi Bajji, Mirapakaya bajji, Andhra style stuffed mirchi bajji

Stuffed Mirchi Bajji is spicy, tangy, tasty, flavoured,very less bit sour in taste. I think I mentioned almost all flavours🤗, as spicy from mirchi we used bajji green chilli which is bit less spicy compared to other green chilli and it is specially used for mirchi bajji. Flavoured becoz of the ajwain /carom / vamu/omam used in it, it gives good digestive system. Very bit sour(while biting chilli)becoz of tamarind paste we use in its stuffing which gives good taste to mirchi bajji. It is easy to prepare and we do 2 filling one before frying and other before serving. 

        Though Mirchi bajji is famous in Rayalseema as snack and in breakfast(everywhere & anytime😎)  along with uggani.I had this stuffed mirchi bajji in Tenali as street food(Hubby's place)  many times whenever we visit. And it is called as mirapakaya bajji in Andhra. I want to dedicate this recipe to my brother Ram becoz I never saw a person who loves bajji that much as he😍😍. And in our family view my mom prepare best bajji's😍😘. 

                Stuffed Mirchi Bajji

Preparation Time : 20 minutes
Cook Time : 15  minutes
Serves : 5
Category : Snack/Starter
Recipe Cuisine: Andhra
Main ingredients :  Bajji Mirchi
Author : Arunasaraschandra        


Ingredients 

Bajji Mirchi - 5
Oil - to deep fry

For stuffing 1

Tamarind - lemon size
Roasted Chanadal powder - 1/cup
Ajwain/carom seeds/vamu/omam - 2 tsp
Salt as per taste

For Batter

Besan powder/shanagapindi/gram flour- 11/2 cup
Rice flour - 1 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1/4 tsp(optional)
Ajwain seeds - 1 tsp
Hot oil - 1 tsp
Water - nearly 3/4 cup(adjust)
Baking soda - a pinch
Salt as per taste

For stuffing 2

Onions - 2 (finely chopped)
Coriander leaves - 2 tsp(finely chopped)
Red chilli powder - 1 tsp
Ground nuts - 1 tsp
Lemon juice - 3 tsp(1 small lemon)
Salt as per taste

Instructions

1) Soak lemon size tamarind in water(use less water). 

2) Take a mixer jar add roasted Chana dal/putnalu grind it to fine powder and take it into cup. 

3) Wash bajji mirchi and tap with dry cloth. Slit the mirchi in middle using knife. 

4) Remove the mirchi seeds from back side of spoon. 

5) Extract pulp from soaked tamarind, then add roasted Chanadal power/putnalu podi, salt, ajwain seeds/vamu, salt. 

6) Mix the above well without adding any water. 

7) Now fill the above masala in the slited mirchi bajji and keep it aside. 

8) Repeat the same for remaining mirchi's too. 

9) Take a pan add oil to deep fry and let it heat on very low flames and start preparing batter. Take a bowl add besan powder, rice flour, ajwain, salt, red chilli powder, baking soda and mixeverything well by adding water little by little. 

10) Now add 1 tsp of hot oil and mix well to thick batter. 

11) Check oil heat by dropping little batter, if the batter immediately comes up then start dropping bajji's. 

12) Take stuffed mirchi by holding its stem and dip it into batter. 

13) Now  coat the stuffed mirchi with batter by rolling it carefully. 

14) Now drop the coated stuffed mirchi in oil. 

15) Reapeat the same for other  stuffed mirchi's. Fry the bajji by roasting all the sides slowly in medium - low flames. And take it into plate and repeat the process. 

16) Switch off the flames and drop ground nuts in hot oil and fry it till changes color and take it into cup. 

17) Bajji' s are ready, it's time to prepare onion masala stuffing. Take a bowl add finely chopped onions, coriander leaves, salt, red chilli powder, fried groundnuts. 

18) Now extract Leon juice into the above onion mixture. 

19) Mix the above well and start stuffing. Take prepared bajji, slit in middle with knife. 

20) Now fill the onion masala mixture using spoon or directly with your fingers. Repeat the same to the other bajji's and take it into plate. 

That's it yummy, tasty, tempting, mouthwatering Andhra style stuffed mirchi bajji's is ready. Serve it with hot tea or have it in your meals as your wish😋🤗. 

  Today I had with mudda pappu, drumstick rasam with homemade ghee(upcoming recipes)😍💞. 

Note

* You can use normal green chilli's too but it will bit more spicy and can't fill stuffing - 1 properly

* Removing seeds from bajji mirchi/green chilli is optional. If you want more spice you can keep it. 

* you can also add roasted cumin powder in stuffing 1. 

* you can also add hing while mixing batter.  And also you can avoid ajwain seeds and red chilli powder while mixing batter. 

* If you are not comfortable by adding baking soda just skip it. 

Tips

** Adding baking soda while mixing batter will make bajji fluffy. But remember add a pinch of it otherwise bajji will absorb more oil. 

** Adding rice flour will make bajji crispy. You can also add roasted Chanadal powder/putnalu podi to get crispy. 

** Also adding 1 tsp of hot oil while mixing batter will make bajji crispy. Do not too much oil otherwise batter Donot coat to green chilli well. 

** Do not add more water while soaking tamarind. Take thick tamarind pulp. Otherwise it will comes out while frying bajji's. 

** Firstly stuff green chillies, keep it ready and start doing other things so that green chillies will taste good by absorbing tamarind extract. 

** Add stuffing 2 (Onion masala mixture ) before serving so that bajji will crisp. 

** Maintain oil heat on medium-low flames while frying bajji's, so that the mirchi and stuffing cook well. Otherwise mirchi color changes immediately and do not cook inside well. 

** As we get digestive problems by using gram flour/bean flour we use ajwain seeds/vaamu/omam so that we do not get any probs. So do not think about oil, enjoy this stuffed mirchi bajji in this winter season with your friends and family. 

 I mentioned almost all the tips that i know and remember, hope you like this Andhra style stuffed mirchi bajji, Mirapakayalu bajji. Also check some of the starters and snack recipes bys clicking the link below the pic... 

                   Uggani bajji

     Hyderabadi Mirchi ka salan

                Cabbage Manchuria

                            Paneer tikka

           

                   Pepper sev

Gujarat hi Methi Masala Khakhra

               Vaamu Aaku bajji

                  Paneer Wheels

          Star Gooseberry Masala

               Corn flakes chivda

                     Bhakarwadi

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You can also search recipe in BetterButter
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in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😄