Type what you have

Ingredients

• ✓ ghee
• ✓ ghee
• creamy wheat cereal
• mustard seed
• cashew
• chile de arbol pepper
• carrot
• pea
• curry leaf
• turmeric
• water
• sea salt
• cilantro
• water

Instructions

1. 1 Melt 1/4 cup ghee in a large skillet over medium heat. Pour in creamy wheat cereal; toast, stirring frequently, until light brown and nutty-smelling, 5 to 8 minutes. Transfer to a bowl. Wipe the skillet with a paper towel.
2. 2 Heat remaining 2 tablespoons ghee in the skillet over medium-high heat. Add mustard seeds; cover and wait until seeds stop popping (like popcorn), about 30 seconds. Add cashews and chiles; stir-fry until nuts are golden brown and chiles blacken, 1 to 2 minutes.
3. 3 Stir in carrot, peas, curry leaves, and turmeric; stir-fry about 2 minutes. Stir in 3 cups water and the salt and bring to a boil. Reduce heat to medium and simmer, covered, until carrots are fork-tender, 3 to 5 minutes.
4. 4 Reduce heat to medium-low and stir in toasted cream of wheat. (It will instantly absorb liquid and begin to swell.) Cover and cook until fully softened, about 5 minutes. Remove from heat; let stand, covered, 3 to 5 minutes.
5. 5 Stir in remaining 1/4 cup water if desired for a creamier texture. Sprinkle with cilantro and serve warm.

By Raghavan Iyer

Ingredients

• ✓ ghee
• white rice
• chickpea
• urad dal
• toor dal
• red onion
• hot red pepper flake
• curry leaf
• asafoetida powder
• salt
• water

Instructions

1. 1 Combine rice and all dals in a bowl of cold water; soak for 45 minutes. Rinse several times and drain. Grind into a coarse meal.
2. 2 Add onion, pepper flakes, curry leaves, asafoetida powder, and salt. Slowly add water and stir until smooth. Let sit in a warm place until is starts to ferment, at least 45 minutes, but ideally longer.
3. 3 Grease a frying pan with melted ghee and set over medium heat. Ladle some batter into the pan; spread it thinly and evenly into a circular shape and drizzle with more ghee. Cook until golden brown, 5 to 8 minutes, flipping halfway through. Repeat to cook remaining adai dosa.

By Allrecipes Member

Ingredients

• ✓ ghee
• lime juice
• semolina
• salt
• ginger root
• tomato
• water
• curry leaf
• green chile pepper
• onion
• asafoetida powder
• mustard seed
• chana dal
• black lentil
• cashew
• red chile pepper
• cooking oil

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Fry the dried red chile peppers, cashews, urad dal, chana dal, and mustard seed in the hot oil until the cashews are golden brown, about 5 minutes. Sprinkle the asafoetida powder into the skillet. Add the onion, green chile peppers, and curry leaves to the mixture; cook and stir until the onions are softened, about 5 minutes.
2. 2 Pour the water into the skillet along with the tomato, ginger, and salt; bring to a boil. Gradually pour the semolina into the mixture in a thin stream, stirring continually. This is very important. If you add the semolina too quickly, or do not stir quick enough, you will get lumps. Cook and stir until the mixture begins bubbling; reduce heat to low, cover, and allow to cook 10 to 15 minutes. Stir the lime juice and ghee into the mixture. Remove from heat and allow to rest 10 minutes before serving.

By SUSMITA

Ingredients

• ✓ ghee
• bacon
• potato
• onion
• salt
• black pepper
• kale
• truffle oil
• egg

Instructions

1. 1 Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
2. 2 Add ghee to the bacon drippings. Add potato, onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook and stir until potatoes are tender, about 10 minutes, adding kale during the last few minutes. Remove potatoes to a plate and crumble bacon slices over top. Reduce pan temperature to low.
3. 3 When pan has cooled to low, crack eggs into the pan. Season with remaining salt and pepper. Cook until eggs are almost completely set but not hard, 1 1/2 to 2 minutes. Carefully flip eggs and cook until whites are completely set, about 30 second more. Gently slide eggs on top of the potato hash. Drizzle with truffle oil and serve.

By Elizabeth Fellows

Ingredients

• ✓ ghee
• almond meal
• pecan
• baking powder
• heavy cream
• egg
• vanilla bean paste

Instructions

1. 1 Mix almond meal, pecans, and baking powder together in a large bowl. Whisk heavy cream, eggs, ghee, and vanilla paste together in a separate bowl.
2. 2 Heat a waffle iron to medium-high according to manufacturer's instructions.
3. 3 Mix almond meal mixture and cream mixture together. Let batter rest until thickened, about 5 minutes.
4. 4 Stir batter and cook in the preheated iron according to manufacturer's instructions.

By Buckwheat Queen

Ingredients

• ✓ ghee
• cooking spray
• mushroom
• spinach
• cherry tomato
• green onion
• salt
• black pepper
• egg
• cheddar cheese
• parsley
• parmesan cheese
• italian seasoning

Instructions

1. 1 Spray a slow cooker generously with cooking spray.
2. 2 Melt ghee in a skillet over medium heat. Add mushrooms, spinach, cherry tomatoes, and green onions. Sauté until soft, about 5 minutes. Season with salt and pepper. Transfer to the slow cooker.
3. 3 Whisk eggs, Cheddar cheese, parsley, Parmesan cheese, and Italian seasoning together. Pour egg mixture over vegetables in the slow cooker.
4. 4 Cook until set, 1 to 2 hours on High, or 3 to 4 hours on Low.

By KNOEL1414

Ingredients

• ✓ ghee
• coconut
• brown sugar
• white sugar
• water

Instructions

1. 1 Melt 1 tablespoon of ghee to a pan over low heat; add coconut and roast until lightly browned, about 2 minutes. Set aside.
2. 2 Add brown sugar to a skillet over medium heat and slowly mix in sugar. Put in a glug of water, increase heat, and bring to a boil, about 3 minutes, stirring constantly. Lower the heat, stirring constantly until the mixture starts to solidify, about 2 minutes. Add coconut and mix in until well combined.
3. 3 Transfer mixture to a greased sheet pan or baking dish and spread out. Cut immediately into squares or rectangles and allow to cool completely.
4. 4 Take the coconut you put aside earlier and add it to the mixture, mix well so the coconut is evenly spread throughout the sugar
5. 5 Pour the mixture into a pan and allow to firm up. Cut into pieces. Serve and enjoy.

By Allrecipes Member

Ingredients

• ✓ ghee
• cashew
• milk
• sugar
• semolina flour
• cardamom

Instructions

1. 1 Heat the ghee in a heavy-bottomed pan over medium heat; fry the cashews in the ghee until golden brown, about 5 minutes. Scrape onto a cutting board to cool, leaving some of the ghee in the pan and return the pan to the stove. When the cashews are cool, chop coarsely.
2. 2 Mix the milk, sugar, and semolina flour into the ghee remaining in the pan. Bring the mixture to a boil; reduce heat to low and cook, stirring frequently, until the mixture becomes very thick, 30 to 45 minutes. Stir the cardamom into the mixture.
3. 3 Lightly grease a rimmed platter. Pour the milk mixture onto the prepared platter and spread into an even layer. Sprinkle the chopped cashews over the mixture. Score the mithai into squares and allow to cool completely before cutting.

By SUSMITA

Ingredients

• ✓ ghee
• cashew
• green cardamom
• white sugar
• water

Instructions

1. 1 Blend cashews in a grinder just until they're in powder form. Don't overblend or they will start releasing their oil; we want the powder to remain dry.
2. 2 Remove green cardamom from the pods. Crush them into a powder with a mortar and pestle.
3. 3 Combine sugar and water in a nonstick pan over medium-high heat. Cook until sugar has completely dissolved, then bring to a boil. Lower the heat to medium and add cashew powder; stir thoroughly, making sure there are no lumps. Continue to cook and stir until it becomes a little thick.
4. 4 Add crushed cardamom powder and ghee; keep mixing and cooking until mixture thickens and starts separating from the sides of the pan. If it doesn't release from the pan, add some more ghee and mix again; it should look moist and sticky and not at all dry. Check to see if it's done by taking a spoonful and cooling it a bit; when you mold it into a ball and the texture is like fudge, it's done.
5. 5 Transfer mixture to a greased or parchment-lined plate and let cool until only slightly warm. Grease your palms and knead on parchment paper on a flat surface to form a very smooth dough, 2 to 3 minutes. Roll evenly to a thickness of 1/4 inch.
6. 6 Let rolled dough cool completely. Cut kaju katli into desired shapes. Serve at room temperature or cold.

By Dwaraka Organic

Ingredients

• ✓ ghee
• garlic
• cumin seed
• tomato paste
• ginger
• garam masala
• salt
• onion
• water
• spinach
• paneer
• cilantro
• garam masala

Instructions

1. 1 Melt ghee in a saucepan over medium-low heat. Stir in garlic and cumin seed; cook until the garlic softens, about 3 minutes. Add tomato paste, ginger, 1 teaspoon garam masala, salt, onion, and water. Increase heat to medium, and stir until the tomato paste dissolves. Simmer slowly for 1 hour, adding water as needed to maintain a sauce-like consistency.
2. 2 Stir in spinach and cook until hot, about 5 minutes. Add paneer, and allow to cook an additional 5 minutes, or until hot. Pour into a serving dish and sprinkle with cilantro and remaining 1 teaspoon garam masala.

By E Martin

Ingredients

• ✓ ghee
• cashew
• raisin
• whole wheat flour
• water
• sugar
• cardamom

Instructions

1. 1 Melt the ghee in a heavy-bottomed skillet over medium heat; cook the cashews and raisins in the melted ghee until the raisins plump and the cashews are lightly browned, about 5 minutes. Remove the cashews and raisins from the pan with a slotted spoon and set aside. Add the flour to the pan and roast till brown and nutty, about 10 minutes.
2. 2 Meanwhile, bring the water and sugar to a boil in a saucepan until the sugar dissolves to make a clear syrup. Stir the cardamom into the syrup; slowly pour over the roasted flour, stirring as you pour to avoid lumps. Continue cooking until the halwa pulls away from the sides of the pan, about 5 minutes more. Transfer to a serving dish and spread into an even layer; sprinkle the cashews and raisins over the halwa to serve.

By SUSMITA

Ingredients

• ✓ ghee
• carrot
• milk
• water
• white sugar
• raisin
• cardamom

Instructions

1. 1 Melt ghee in a saucepan over medium heat. Add carrots; cook and stir until soft, about 5 minutes. Add milk and bring to a boil. Cook and stir until thickened, about 10 minutes. Reduce heat to medium.
2. 2 Combine water and sugar in a bowl; stir to dissolve. Add to the saucepan with the carrots. Stir in raisins and cardamom. Cook and stir until raisins are plumped and mixture is thickened, about 10 minutes. Remove from heat.

By jinny

Ingredients

• ✓ ghee
• semolina flour
• white sugar
• cardamom
• cashew nut
• milk

Instructions

1. 1 Heat a large dry skillet over medium to medium-high heat. Add the semolina, and toast, stirring constantly. Stir in the sugar and cardamom while toasting until light brown and fragrant, about 10 minutes.
2. 2 Heat a small amount of the ghee in a separate skillet over medium heat. Add the cashews, and cook until lightly toasted, about 10 minutes. Add the cashews to the semolina along with the remaining ghee. Gradually stir hot milk into the semolina until it is thick enough to pack into a ball. Remove from heat, and form palm-sized balls. Let cool and serve.

By Anita

Ingredients

• ✓ ghee
• milk
• water
• cardamom
• chickpea flour
• sugar

Instructions

1. 1 Bring the milk and water to a simmer in a saucepan over medium-low heat; stir the cardamom into the mixture. Set aside.
2. 2 Melt the ghee in a shallow skillet over medium heat; stir the chickpea flour into the melted ghee and cook until fragrant, about 10 minutes. Add the sugar and stir to incorporate. Slowly pour the milk mixture into the skillet while stirring to avoid lumps. Continue cooking and stirring until the halwa pulls away from the sides of the pan, 10 to 15 minutes. Serve hot or spread the mixture into a rimmed plate and allow to cool. Cut into squares and serve.

By SUSMITA

Ingredients

• ✓ ghee
• water
• active dry yeast
• sugar
• all-purpose flour
• salt
• yogurt
• kalonji

Instructions

1. 1 Whisk warm water with yeast and sugar until yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
2. 2 Sift flour and salt three times into a large bowl. Add yeast mixture, yogurt, and 1/2 of the ghee. Mix into a soft dough, then knead on a floured surface until dough is smooth and elastic, about 5 minutes. Place dough into a large greased bowl, cover, and let stand in a warm place for 1 1/2 hours or until doubled in volume.
3. 3 Punch down dough, then knead for 5 minutes. Divide dough into six equal pieces. Roll each piece out into 8-inch rounds.
4. 4 Cover an oven tray with foil and grease the foil. Brush dough rounds with remaining ghee and sprinkle with kalonji. Cook one at a time under the broiler until puffed and lightly browned, about 2 minutes per side.

By Michelle Chen

Ingredients

• ✓ ghee
• water
• salt
• white sugar
• all-purpose flour
• clarified butter
• egg
• water

Instructions

1. 1 Mix warm water, salt, and sugar together in a bowl. Put flour in a large mixing bowl; work in 3 1/2 tablespoons ghee using your fingertips.
2. 2 Beat egg and 1 teaspoon water together in a bowl; add to flour mixture. Gradually mix warm water mixture into flour mixture while kneading until dough becomes soft and pliable. Form dough into balls and let rest in a well-oiled bowl, 2 to 3 hours.
3. 3 Working on a flat greased surface, take a dough ball and flatten it using the heel of your palm to make a paper-thin circle. Spread 1 teaspoon ghee inside it. Fold the edges together to make roti into a square. Repeat with remaining dough.
4. 4 Heat about 1 tablespoon ghee on griddle or in a skillet over medium heat; cook roti until browned, 1 to 3 minutes per side.

By Suhara

Ingredients

• ✓ ghee
• milk
• water
• ginger
• honey
• turmeric
• cinnamon
• black pepper

Instructions

1. 1 Combine milk, water, ginger, honey, ghee, turmeric, cinnamon, and black pepper in a small saucepan. Whisk over medium heat until boiling, 5 to 10 minutes.
2. 2 Remove the pot from heat. Strain out fresh ginger and serve immediately.

By Storm

Ingredients

• ✓ ghee
• potato
• cumin seed
• green chile pepper
• ginger root
• chili powder
• coriander
• amchoor
• salt
• cilantro

Instructions

1. 1 Place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Drain and allow to cool slightly.
2. 2 Heat the ghee in a large skillet over medium heat. Lightly toast the cumin seeds in the ghee. Mix in the green chile peppers and ginger. Season with chili powder and coriander. Stir in the potatoes, and cook about 5 minutes. Season with amchoor and salt, and continue cooking about 15 minutes. Garnish with cilantro to serve.

By RG

Ingredients

• ✓ ghee
• rice
• milk
• coconut
• white sugar
• jaggery
• cardamom
• cashew
• raisin

Instructions

1. 1 Place the rice in a bowl and cover with a few inches of cold water; let soak for 1 hour. Drain in a sieve.
2. 2 Bring the milk to a boil in a heavy-bottomed saucepan; stir the rice, coconut, white sugar, jaggery, and cardamom into the milk. Reduce heat to low and cook until the rice is tender and the mixture is thick and creamy, 30 to 45 minutes.
3. 3 Heat the ghee in a small skillet over medium heat. Fry the cashews and raisins in the ghee until the cashews are lightly browned and the raisins plump; stir the mixture into the rice. Eat right away, or better, chill in the refrigerator for a few hours and serve. If the kheer gets too thick, thin it out with some milk.

By SUSMITA

Ingredients

• ✓ ghee
• cumin seed
• turmeric
• coriander
• salt
• mustard seed
• cayenne pepper
• potato
• water
• yogurt
• green pea

Instructions

1. 1 Heat the ghee in a skillet over medium heat, and mix in the cumin, turmeric, coriander, salt, mustard seed, and cayenne pepper. Place potatoes in the skillet, and stir to evenly coat with the ghee. Cook 10 minutes, stirring often. Pour water into the skillet. Reduce heat to low, and simmer 30 minutes, until potatoes are tender.
2. 2 Mix the yogurt and peas into the saucepan. Continue cooking until heated through.

By Jen Schaffer

Ingredients

• ✓ ghee
• onion
• garlic
• curry powder
• vegetable broth
• potato
• red lentil
• baby carrot
• coconut milk
• lemon juice
• cilantro
• tamarind concentrate

Instructions

1. 1 Heat ghee in a large pot over medium heat. Add onion, garlic, and curry powder; cook and stir until onion has softened and turned translucent, about 5 minutes. Add vegetable broth, potatoes, lentils, and carrots. Bring to a simmer, then cook until carrots are tender, 15 to 20 minutes.
2. 2 Remove from the heat and purée soup with an immersion blender until smooth.
3. 3 Return to the heat and add coconut milk, lemon juice, cilantro, and tamarind concentrate. Cook, stirring occasionally, until heated through, 3 to 5 minutes.

By EKG

Ingredients

• ✓ ghee
• tomato paste
• red curry paste
• chicken breast
• onion
• garlic
• coconut milk
• heavy cream
• curry powder
• garam masala
• turmeric
• stevia-erythritol sweetener

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Allow pot to heat up, then add ghee, tomato paste, and curry paste. Cook and stir until paste starts to sizzle, about 3 minutes. Stir in chicken, onion, and garlic and saute for 3 to 5 minutes. Stir in coconut milk and cream until combined. Cancel Saute function.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in curry powder, garam masala, turmeric, and sweetener.

By thedailygourmet

Ingredients

• ✓ ghee
• jasmine rice
• water
• red chile pepper
• black mustard seed
• turmeric
• curry leaf
• asafoetida powder
• milk
• yogurt
• salt

Instructions

1. 1 Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
2. 2 Heat the ghee in a small skillet over medium heat. Add the broken chile pepper, and cook until fragrant, about 30 seconds. Stir in the black mustard seeds, and cook until they begin to pop, about 30 seconds more. Remove from the heat, and stir in the turmeric, curry leaves, and asafoetida powder.
3. 3 Whisk the milk, yogurt, and spice ghee together in a large bowl until smooth. Fold in the rice until well mixed. Season to taste with salt, then allow to cool to room temperature before serving.

By DHANO923

Ingredients

• ✓ ghee
• red lentil
• water
• tomato
• ginger
• thai chile
• turmeric
• cilantro
• cumin seed
• baby spinach
• sea salt

Instructions

1. 1 Rinse lentils in a 3- to 4-quart pot with water, rubbing lentils between the fingertips of one hand, then drain. Repeat 3 or 4 times or until the water runs clear.
2. 2 Place drained lentils in the pot and add 2 cups water, tomatoes, ginger, chiles, and turmeric. Bring to a boil over medium-high heat, skimming and discarding foam. When tomato skin is loosened and wrinkled, after about 5 minutes of cooking, transfer tomatoes to a plate to cool.
3. 3 Reduce heat to medium and simmer lentils, uncovered, stirring occasionally, until very tender and almost mushy, about 15 minutes. (The lentil color will change from salmon to pale yellow as they cook.) Keep warm over low heat.
4. 4 Meanwhile, peel and core cooled tomatoes; discard skins. Transfer tomatoes to a blender, along with the ginger and chiles from the pot and the cilantro. Pureé, scraping down the sides as needed, until you have a thick, green-flecked tomato sauce.
5. 5 Heat ghee in a large skillet over medium-high heat until it shimmers. Add cumin seeds and let sizzle until they turn reddish brown and smell nutty, about 10 seconds. Immediately add spinach in handfuls, stirring to wilt.
6. 6 Stir spinach mixture, tomato sauce, and salt into warm lentils. Simmer uncovered, stirring occasionally, to let the flavors mingle, about 5 minutes.

By Raghavan Iyer

Ingredients

• ✓ ghee
• red chile pepper
• spinach
• mustard green
• cumin seed
• onion
• ginger paste
• garlic
• tomato
• salt
• white sugar
• water

Instructions

1. 1 Place the chiles into a dry skillet over medium heat, and cook and stir until the chiles turn dark red-brown in color and give off their fragrance, 1 to 2 minutes. Remove from heat, allow to cool, and remove stems of chiles; shake out the seeds, and tear the flesh of the roasted chiles into pieces. Set aside.
2. 2 Place the spinach into a saucepan over medium heat; place mustard greens into a separate saucepan. If leaves are dry, mix in 1 or 2 of tablespoons of water. If leaves are still wet, just cover the pans and simmer the greens until tender, about 10 minutes. Allow to cool.
3. 3 Place greens together into the work bowl of a food processor, and pulse several times to break up the greens, then process to a paste, about 1 minute.
4. 4 Heat ghee in a large saucepan over medium heat, and stir in the cumin seeds, stirring for about 30 seconds or until the seeds sizzle and turn a darker brown color. Mix in the onion, cook and stir until lightly browned, about 3 minutes, and mix in the roasted peppers, ginger paste, garlic paste, and tomato. Mix in the pureed greens, bring to a simmer, and stir in salt and sugar to taste. If dish is too thick, mix in up to about 1/4 cup of water, 1 tablespoon at a time, until the greens are the desired thickness.

By FoodLover

Ingredients

• ✓ ghee
• basmati rice
• mung bean
• split yellow dal
• cumin seed
• mustard seed
• shallot
• ginger root
• goda masala
• turmeric
• black pepper
• salt
• water

Instructions

1. 1 Rinse rice and mung beans. Cover with water and soak for 15 minutes. Rinse split yellow dal and add to rice and mung beans to soak for 15 minutes more. Drain and set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add 2 tablespoons ghee. Sauté cumin and mustard seeds in hot ghee until fragrant, about 2 minutes. Add shallot and ginger; cook until shallot is tender and translucent, about 5 minutes. Add drained rice and legumes; stir to combine. Turn off Sauté function.
3. 3 Stir in goda masala, turmeric, pepper, and salt. Add water; stir well. Close and lock the lid. Select high pressure and set the timer for 18 minutes according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
4. 4 Allow pressure to release naturally for 15 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Stir khichdi and divide between 6 bowls. Top each with 1 tablespoon remaining ghee.

By Buckwheat Queen

Ingredients

• ✓ ghee
• onion
• ginger
• garlic
• curry leaf
• cumin seed
• black mustard seed
• turmeric
• potato
• cauliflower
• red chile
• tomato
• collard green
• salt
• black pepper

Instructions

1. 1 Heat ghee in a deep skillet over medium-high heat. Fry onion until translucent, about 5 minutes. Add ginger and garlic; cook and stir until fragrant, about 1 minute. Mix in curry leaves, cumin, mustard seeds, and turmeric.
2. 2 Add potatoes, cauliflower, and chiles; cook and stir until golden brown, about 5 minutes. Add tomatoes and cover with a lid. Reduce heat to low and cook until vegetables are tender, about 20 minutes.
3. 3 Stir collard greens into potato mixture; replace the lid and cook until wilted, about 2 minutes. Season with salt and pepper.

By Try This Recipe!

Ingredients

• ✓ ghee
• vegetable oil
• onion
• garlic
• chicken thigh
• turmeric
• chili powder
• salt
• tomato
• cumin
• coriander
• ginger root
• cilantro leaf

Instructions

1. 1 Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
2. 2 Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
3. 3 Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.

By Alia Tasleem

Ingredients

• ✓ ghee
• spinach
• onion
• garlic
• ginger paste
• chile powder
• turmeric
• garam masala
• coriander seed
• black pepper
• salt
• coriander
• cumin
• tomato

Instructions

1. 1 Wash spinach; shake dry and stem. Slice into 1-inch strips.
2. 2 Heat ghee in a large saucepan over medium-low heat. Add onions and garlic and cook until golden and soft, 5 to 7 minutes. Reduce heat to low.
3. 3 Add ginger paste and toss gently to incorporate. Stir in chile powder, turmeric, garam masala, coriander seeds, peppers, salt, coriander, and cumin. Cook until fragrant, about 1 minute.
4. 4 Add spinach and coat well; add tomatoes with 1/2 of their juice. Bring mixture to a rapid boil. Reduce heat and simmer until the spinach and tomatoes have cooked down, 5 to 10 minutes.

By Shana

Ingredients

• ✓ ghee
• milk powder
• all-purpose flour
• baking powder
• milk
• almond
• pistachio nut
• raisin
• cardamom
• vegetable oil
• sugar
• water
• rose water
• cardamom

Instructions

1. 1 In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.
2. 2 In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.
3. 3 Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
4. 4 Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.

By COOLGUTS