Egg Thalipeeth, White Butter and Green Chili Thecha

Ingredients

• 4 cup Malai (Chilled, full-fat heavy cream)
• 3 cup Cold Water (Ice cold, divided)
• 1 cup Ice Cubes (For washing the butter)

Instructions

1. 1

   Prepare for Churning

   • Ensure the malai (heavy cream) is well-chilled. For best results, also chill the large bowl and the whisk attachment of your stand mixer (or beaters for a hand mixer) for 15-20 minutes in the refrigerator.
   • Place the chilled malai into the cold bowl.
2. 2

   Begin Churning

   • Start churning the malai on a low speed for 2 minutes to prevent splashing. Gradually increase the speed to medium-high.
   • Continue churning for 5-7 minutes. The cream will first thicken into a whipped cream consistency with soft peaks, then progress to stiff peaks.
3. 3

   Watch for Separation

   • Keep churning for another 5-8 minutes. The mixture will start to look grainy and curdled. This is the sign that the butterfat is separating from the liquid.
   • Suddenly, you will see a clear separation: yellowish, lumpy solids (butter) and a thin, milky liquid (buttermilk).
4. 4

   Consolidate the Butter

   • Once separated, reduce the mixer speed to low and pour in 1 cup of ice-cold water. This helps the butter firm up and separate completely.
   • Mix on low for another 30-60 seconds. The butter will clump together into one large mass.
5. 5

   Wash the Butter

   • Turn off the mixer. Pour the liquid buttermilk into a separate container to save for other uses. Use a spatula to press the butter against the side of the bowl to squeeze out more buttermilk.
   • Gather the butter into a ball. Add the remaining 2 cups of ice-cold water and the ice cubes to the bowl.
   • Using your clean hands or a spatula, gently knead and press the butter ball under the ice water. The water will become cloudy. Discard the water and repeat this washing process 2-3 times until the water runs clear. This step is crucial for removing all buttermilk, which extends the butter's shelf life.
6. 6

   Shape and Store

   • Once washed, press the butter firmly to squeeze out any remaining water.
   • Shape the butter into a block, log, or small balls as desired.
   • Store in an airtight container in the refrigerator for up to 2 weeks. For longer storage, you can freeze it for up to 3 months.

Ingredients

• 100 g Green Chilies (Use a spicy variety like Lavangi or Kolhapuri for authentic heat)
• 12 cloves Garlic Cloves (Peeled)
• 0.25 cup Raw Peanuts
• 1 tsp Cumin Seeds
• 1 tbsp Vegetable Oil (Peanut oil can also be used for a more authentic flavor)
• 0.75 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Chopped, optional)
• 1 tsp Lemon Juice (Optional, to balance the heat)

Instructions

1. 1

   Roast Peanuts and Sauté Aromatics

   • Heat a heavy-bottomed pan or skillet over medium heat. Add the raw peanuts and dry roast for 3-4 minutes, stirring constantly, until they are fragrant and have light brown spots. Remove from the pan and set aside to cool.
   • In the same pan, add 1 tbsp of oil. Once the oil is hot, add the peeled garlic cloves and green chilies (stems removed).
   • Sauté for 4-5 minutes, stirring occasionally, until the chilies develop charred blisters and the garlic turns light golden. Be careful, as chilies can splutter.
   • Add the cumin seeds and sauté for another 30 seconds until they become fragrant. Turn off the heat.
2. 2

   Prepare for Crushing

   • Allow the chili-garlic mixture to cool for a few minutes until it's safe to handle.
   • Transfer the sautéed chilies, garlic, cumin seeds, roasted peanuts, and salt to a mortar and pestle (khalbhatta) for the most authentic texture.
   • Alternatively, you can use a small food processor or a chopper.
   • If using, add the chopped coriander leaves to the mixture.
3. 3

   Crush to a Coarse Texture

   • Using the pestle, pound the ingredients into a coarse, rustic mixture. Do not grind it into a fine paste; thecha should have a chunky texture.
   • If using a food processor, pulse 3-4 times for just a few seconds each time. Scrape down the sides between pulses.
   • Once crushed, stir in the lemon juice, if using. This helps to balance the intense heat.
4. 4

   Serve

   • Transfer the Green Chili Thecha to a serving bowl.
   • Serve as a fiery accompaniment with Jowar or Bajra Bhakri, roti, or as a side with dal and rice to add a powerful flavor kick.