Homemade Ghee and Paneer

Ingredients:

• Malai- carefully removed from milk and stored for 15- 20 days in the refrigerator
• Water- to wash the butter

Method:

For detailed method, please watch the video.

1. Blend the malai and separate the butter from the liquid. Use your hands to do it. If the temperature is too hot outside, add a few ice cubes to the mix and then separate the butter. 
2. Place it in the pan (heavy bottom) which has some water in it. Rinse it carefully and empty the water.
3. Place the pan on heat, in simmer and let the butter melt gradually.
4. Meanwhile place the dish with the leftover liquid on heat and as it starts to curdle add a spoonful of curd and mix well. Keep the heat on medium. 
5. After a few minutes, the liquid will split and we will have whey and fat separated. Turn off the heat and strain the liquid.
6. The whey can be used to knead the chapati dough or added to rice for cooking. It can be added to gravy curries as well.
7. The remaining fat can be used after cooling down. 
8. The butter will melt and turn golden in color. Stir gently with spatula. 
9. After a few minutes it will get a darker shade of honey brown. We are done now. Turn off the heat and let it sit of 2-3 minutes.
10. Now pour gently into a jar and let it cool completely. 
11. Close and lid and store for future use.

Minapa roti or Dibba roti

Ingredients:

• Idli batter- 1/2 cup
• Water- 1/8 cup
• Oil- 3-5 tbsp
• Cumin seeds- 1/4 tsp (optional)

Method:

1. Add some water to the idli batter and make it into a semi liquid state.
2. You can add cumin seeds to the batter and mix.
3. Heat oil in a copper bottom pan pour this batter onto the oil. 
4. The oil will automatically spread around the batter.
5. Cover with lid. Keep the heat it simmer and let it cook for about 5-7 minutes. 
6. Check to see if the batter is cooked.
7. The indication is that the edges will have a golden shade and not stick to the pan.
8. Turn off the heat and try to flip it gently. The crust should be golden brown in color.
9. Not switch on the heat again and let it cook on the other side for 3-4 minutes in simmer.
10. Do not cover with lid this time. 
11. Slightly shake the pan. If the roti moves, then it is ready. 
12. Turn off the heat and transfer to a serving plate.
13. Just lightly press on the upper crust of the minapa roti. 
14. If it bounces, it is completely cooked, just like bread.
15. Serve hot with Ripe Mango Chuntey or Mango Coconut Chutney or Methi Leaves Chutney. 

Tips:

1. We do not add salt because the batter already has salt. 
2. You can add finely chopped ginger, green chilies and coriander leaves to make it more interesting. 
3. It tastes best when eaten hot.
4. Try not to use a non-stick pan as it does not give a proper crust which is teh highlight of this dish. 

Methi Leaves Chutney

Ingredients:

• Methi leaves- 1 cup
• Green chilies- 2-4 broken
• Tamarind- 1-2 small pieces, washed
• Salt- to taste
• Oil- 1 1/2 tbsp

For Tempering:

• Oil- 2 tbsp
• Urad dal- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp (Jeera)
• Dry red chilies- 3-4 broken 
• Asafoetida- 1/4 tsp

Method:

1. Remove the methi leaves from the stem and add to a dish of water.
2. Wash the leaves and change the water to remove any dirt or sand.
3. Heat oil in a pan and add the leaves by squeezing out the water and green chilies. 
4. Mix and cook for 5-7 minutes till the leaves change color and start to come together.
5. Meanwhile in a smaller pan heat oil and add urad dal, mustard seeds, cumin seeds, dry red chilies and asafoetida.
6. Once the mustard splatters turn off the heat.
7. Let both the mixes cool down and first grind 70% of the tempering.
8. To that add tamarind, cooked leaves and salt.
9. Grind again by adding 1 tsp of water if required.
10. Finally add the remaining tempering and transfer to serving bowl.
11. Serve with rice, idli, dosa or roti.

Tips:

1. This chutney stays good for 3 days when stored in refrigerator.
2. For those who like you can add a small piece of jaggery for mild sweetness.

Murmura Upma - Puffed Rice Upma

Ingredients:

• Murmura- 100-150 gms
• Onion- 2 medium chopped
• Tomato- 2 medium chopped
• Green Chilies- 2 slit and chopped
• Garlic cloves- 3-4 chopped
• Salt- 1 tsp or more
• Turmeric powder- 1/4 tsp
• Curry leaves- 6 leaves
• Water- 1 wide dish filled upto 3/4th
• Lemon juice- of half a lemon

For Tempering:

• Oil- 4-5 tbsp
• Roasted chana dal- 2 tbsp
• Urad dal- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Asafoetida- 1/4 tsp

Method:

1. Once the onion and tomato are chopped and ready, heat oil in a non stick pan.
2. Add the roasted chana dal, urad dal, mustard seeds, cumin seeds and asafoetida.
3. As the mustard splatters, add green chilies, curry leaves and garlic.
4. Now add chopped onion and let it cook till it turns pink.
5. Then add chopped tomato and salt. Cover with lid.
6. Now soak the murmura in the water.
7. As the tomatoes soften, add turmeric powder and mix once.
9. Squeeze the water from murmura gently and add to the cooked mixture.
10. Mix once and the juice of half a lemon.
11. Let it cook for 2-3 minutes and turn off the heat.
12. Let it sit for 5 minutes and serve hot.

Notes:

• This can be had as breakfast, lunch, evening tiffin or dinner. It is easy, tasty and healthy.