I had no idea churning butter was this easy! I had about half a pint of whipping cream expiring soon and didn’t want to eat it with fruits or anything. And found this easy method to make it into butter! And all it took was about ten minutes. My daughter loved it with the homemade bread I had lying around. Feeling very much like an old time settler. Or like my grandma.
Vangibaath is a dish from the Indian state of Karnataka. It is a spiced rice dish made primarily with eggplant, and a special spice mix (masala). I learned this recipe from my very first friend in the US, Usha. When my babies were, well, babies, we used to spend a lot of time with Usha and her husband Shivu. They adopted our young family as their own. There was a lot of cooking that happened. As a delicious result, my cooking has been influenced by Usha’s karnataka style cooking quite a bit, and I still, after 20+ years, make a lot of dishes I learned from her. This is one of them.
This is the masala powder that is added to cooked rice and eggplant/brinjal. I also learned to use this powder with other vegetable+rice combos such as green pepper, and cauliflower.
Anyway, this powder, though readily available in most Indian grocery stores, tastes best when made fresh at home, and it doesn’t take a long time to make. I make it in small quantities whenever I need, but you can make it in small batches and store in the refrigerator.
This is a versatile spice powder made with coriander seeds, red chilies, sesame seeds, cumin and can be used as a finishing touch for tamarind rice. This powder has a shelf life of at least 2 weeks, and more if refrigerated. Use it as a final garnish on any dry curries that need a little spice and flavor.
Ghee is clarified butter that is used to season and cook a number of Indian dishes, instead of oil. The flavor that it adds is truly amazing. In smaller quantities, it’s considered healthy, necessary for brain health, and even recommended in traditional ayurvedic cooking.