Oh, that's a mighty bad pun right there. Sorry (but not very).Anyhoo, I've been continuing my little Indian cooking project here and there and even did a little class last week. In the cookbooks I've picked up and in my poking around everyone talks about critical ingredients and how it's a different set of things than most Western cooking. And people talk about how you can't make India food without ghee and make it sound like you have to take a special trip to Little India on Devon to get it.
This is silly. Know what ghee is? Butter without the 14% water of most American butters. Know how to turn your butter into ghee? Melt it. When it stops sputtering take it off the heat, let it cool and pour in a jar.
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