| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indian |
Indian, Condiment |
6 |
Servings |
INGREDIENTS
INSTRUCTIONS
Information: Clarified butter. Many Indian cooks use a ghee substitute
derived from vegetable oil; this is available from Asian stores. Ghee
should keep several months in the 'fridge.
Preparation:
1. Heat butter over low heat in a heavy pan. Skim off any floating
particles.
2. Maintain the heat just below the simmer for 1 hour.
3. Strain through several layers of cheesecloth.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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