![\"Garlic](\"\/mahanandi\/images\/garlic\/garlicgheecopyrightedimage7.jpg\")
\n<\/center><\/p>\n
Garlic roasted in ghee was a favorite summer time snack growing up. It was the only way I could eat garlic when I was a child. They are also specifically prepared and fed to new mothers after delivery. Garlic is well known for it’s disease-preventing properties and toasting in ghee makes garlic more palatable. So, it’s no wonder garlic-ghee combination has traditional roots. Also, garlic seems to enjoy ghee’s company. The special affinity between them is evident by the deep blush and the sweetness of garlic when ghee is around. Even the aroma changes to stimulating from another “s” type.:)<\/p>\n
The following is a recipe that I have come up with while playing in the kitchen yesterday afternoon. I started out with the idea of preparing garlic-infused ghee, then during the process I realized I could make two types of garlic-ghee. Garlic infused ghee and garlic pureed in ghee. Both of them tasted so good and the aroma was wonderful, they have made the whole process of cooking a great adventure instead of an annoying chore. And with garlic-ghee on hand, I know miracles are possible with many savory entr\u00c3\u0192\u00c2\u00a9es.<\/p>\n
Recipe:<\/strong><\/p>\n The following quantity makes about one cup of garlic-infused ghee and quarter cup garlic-ghee puree.<\/p>\n Unsalted butter – 4 OZ (113 grams) Tea or coffee strainer<\/a> For preparation, follow the photo pictorial below:<\/p>\n 1. Finely slice each garlic clove into thin layers. Inside you see white or pale green stem. The pure white ones are preferable for this recipe, and discard the garlic if you see any green growth inside.<\/p>\n 2. Place the garlic and butter in a medium saucepan. Bring to a simmer over medium-low heat.<\/p>\n 3. After about 20-30 minutes of slow simmering, the butter changes to crystal-clear, aromatic ghee. Pale reddish-brown sediment forms at the bottom of the pan. The garlic also changes to soft and golden. Turn off the heat now.<\/p>\n <\/center> 4. Pour the garlic-ghee through a strainer into a cup. The golden sediment and garlic will get separated from garlic-infused ghee. <\/p>\n <\/center> 5. Take the contents of strainer in a mortar. Add peppercorn and salt. Gently mash them to coarse paste.<\/p>\n 6. Allow the garlic-ghee puree and garlic-infused ghee to cool. Store them in clean jars.<\/p>\n <\/center> Greens, vegetables, dals, meat and fish, just a teaspoon would be enough and both, the garlic puree and ghee make wonderful additions to any savory preparation.<\/p>\n","protected":false},"excerpt":{"rendered":" Garlic roasted in ghee was a favorite summer time snack growing up. It was the only way I could eat garlic when I was a child. They are also specifically prepared and fed to new mothers after delivery. Garlic is well known for it’s disease-preventing properties and toasting in ghee makes garlic more palatable. So, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[227,117,148],"tags":[],"class_list":["post-1173","post","type-post","status-publish","format-standard","hentry","category-garlic-vellulli-2","category-ghee","category-jihva-for-ingredients"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/1173","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=1173"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/1173\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=1173"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=1173"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=1173"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nGarlic cloves – 6 to 8, skins peeled
\nBlack peppercorn<\/a> – 8
\nSalt – a pinch<\/p>\n
\nSmall mortar and pestle<\/a><\/p><\/blockquote>\n![\"Garlic](\"\/mahanandi\/images\/garlic\/garlicgheecopyrightedimage.jpg\")
<\/p>\n![\"Garlic](\"\/mahanandi\/images\/garlic\/garlicgheecopyrightedimage2.jpg\")
\nThe garlic and ghee will look like this in the beginning. <\/p>\n![\"Garlic](\"\/mahanandi\/images\/garlic\/garlicgheecopyrightedimage3.jpg\")
<\/p>\n![\"Straining](\"\/mahanandi\/images\/garlic\/garlicgheecopyrightedimage4.jpg\")
<\/p>\n![\"Preparing](\"\/mahanandi\/images\/garlic\/garlicgheecopyrightedimage5.jpg\")
<\/p>\n![\"Garlic-Ghee](\"\/mahanandi\/images\/garlic\/garlicgheecopyrightedimage6.jpg\")
\nGarlic-Ghee Puree and Garlic-Infused Ghee ~ for Mathy’s Garlic Jihva<\/a><\/center><\/p>\n