Interesting...I've never heard this word before...always heard this called a Tadka or Tarka, which is probably Hindi. What language is Chaunk?
Originally Posted by Sambal
The only other word like this I know is Chatak...which is like the sounds you make when you eat something very tasty...I think that's a Hindi word.
Talal, yup, I use this everytime when I make Moong Daal. One of my favorites.
Here's some photos from a batch of Moong Daal a while back:
Fantastic looking .. ive never made dosas myself to be honest.. always enjoyed moong dal on a mountain of rice! but you have certainly inspired me to try it out! :)
Originally Posted by Sambal
Dave I use Ghee when doing steaks in a pan. I make my own from 1 pound of unsalted butter. It isn't hard to do as I've listed the steps below, though it doesn't take a bit of time but makes the kitchen smell like buttered popcorn. The dog and cats love the foam by the way.
How to Make Ghee
use 4 sticks (or 1 lb.) of regular, unsalted butter.
Melt the Butter
Put all the butter into a pot, and cook it on a low heat. In a few minutes, the butter will melt, the foam will rise to the top, and bubbles will be bursting.
Scoop the Foam From the Butter
Once the foam appears, lower the heat to an even lower degree and scoop off the foam with a spoon.
Continue to cook the butter on a low heat for about 5-20 minutes, or until the butter becomes very clear and the milk solids on the bottom become a light brown.
Pour the Butter Through a Filter (coffee filters work good or fine cheese cloth)
Now turn the heat off and let the pot stand for 2 minutes, allowing everything to settle before straining everything into a jar through a coffee filter or a cheese cloth.
Once everything is in the jar, let it cool and solidify.
Store the Ghee
Your clarified butter is now ready and can be stored at room temperature for up to a year. You can now use it a as a dip for lobster sauce, an Indian food, or as a substitute for any recipe at all that calls for butter.
I use it all the time, always made it myself. Sometimes I'll flaver it, like this time of year a vanilla pod, cinnamon stick, star Anees, sauté butternut squash, or butternut squash ravioli.
You can also do "brown ghee" and "black ghee" by cooking the milk solids for differing periods of times...gives a significantly different flavor profile to the finished product.
I've used leftover ghee to cook steaks and burgers in a cast iron pan over coals in the Weber. Worked well!
For neutral oils, I like rice bran oil lately. Also good for high temperature situations, good fat composition and the same 450 smoke point as peanut oil. ALso fewer allergy problems...
The range of flavor profiles I've got from different brands purchased is crazy. What drives me nuts is when I get one I like and then return for more the flavor is always different. I need to start making this stuff myself.
Originally Posted by Dave Martell
Well, I assume you're getting Indian ghee and in my experience with India having spent quite a bit of time there on several extended trips from the 70s till recently, consistency is generally a bit of a challenge with most things Indian. I'm not being disparaging in a prejudiced manner I assure you. It's just how it is. Also, levels of freshness has a lot to do with it I suspect. 'Amul' is the brand I like most.
On a tangent, there's a growing interest here in Melbourne with people churning their own butter. Any of you doing this? Seems like something I can get into and enjoy doing.