Juwar no Rotlo, Lasan ni Chutney and Ghee

Ingredients

• 1 cup Garlic Cloves (peeled, about 150g)
• 3 tbsp Kashmiri Red Chili Powder (for vibrant color and mild heat)
• 1 tbsp Red Chili Powder (for heat, adjust to preference)
• 1 tsp Salt (adjust to taste)
• 1 tsp Cumin Powder (preferably from freshly roasted cumin seeds)
• 1 tsp Coriander Powder
• 2 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Peanut Oil (or sesame oil)
• 2 tsp Water (as needed for grinding)

Instructions

1. 1

   In a small grinder jar or food processor, combine the peeled garlic cloves, Kashmiri red chili powder, regular red chili powder, salt, cumin powder, and coriander powder.

2. 2

   Pulse the mixture 5-6 times to coarsely chop the garlic and mix the spices. This prevents the garlic from releasing too much water at once.

3. 3

   Add the fresh lemon juice and peanut oil to the grinder. Blend until you achieve a thick, coarse paste. Scrape down the sides of the jar with a spatula halfway through to ensure even grinding.

4. 4

   Check the consistency. If the mixture is too dry and difficult to grind, add 1 teaspoon of water at a time and blend again. Be careful not to add too much water, as this is a semi-dry chutney.

5. 5

   Once you have the desired consistency, transfer the Lasan ni Chutney to a clean, dry, airtight glass jar. Let it rest for at least 30 minutes before serving to allow the flavors to meld.

Ingredients

• 1 lb Unsalted Butter (High-quality, grass-fed butter will yield the most flavorful and nutritious ghee.)

Instructions

1. 1

   Melt the Butter

   • Cut the unsalted butter into 1-inch cubes to ensure even melting.
   • Place the butter cubes in a heavy-bottomed, medium-sized saucepan or pot.
   • Heat the pot over medium-low heat. Allow the butter to melt completely without stirring, which should take about 5-7 minutes.
2. 2

   Simmer and Clarify

   • Once melted, increase the heat slightly to a medium-low simmer. The butter will go through several stages.
   • First, it will come to a boil and a layer of white foam (milk solids) will form on top. Let it simmer gently.
   • After 10-15 minutes, the foam will start to thin, the bubbling will become finer, and the liquid will turn more transparent.
   • Continue simmering. The milk solids will begin to sink to the bottom and turn a golden-brown color. The bubbling will become very quiet, and the liquid will be clear and golden. This process takes about 10 more minutes.
   • The key indicator that the ghee is ready is a distinct nutty, popcorn-like aroma. Be very watchful at this stage to prevent the solids from burning.
3. 3

   Strain the Ghee

   • Immediately remove the pot from the heat once the milk solids are golden brown and the aroma is nutty.
   • Let the ghee cool in the pot for about 5-10 minutes to reduce the risk of burns.
   • Line a fine-mesh sieve with 2-3 layers of cheesecloth and place it over a clean, completely dry, heatproof glass jar.
   • Carefully and slowly pour the hot ghee through the cheesecloth-lined sieve, leaving the browned milk solids behind in the pot.
4. 4

   Cool and Store

   • Allow the strained ghee to cool completely to room temperature in the jar, uncovered. As it cools, it will solidify and become opaque.
   • Once fully cooled and solidified, seal the jar with an airtight lid.
   • Store the ghee in a cool, dark pantry for up to 3 months, or in the refrigerator for up to a year.