500 grams (about 20 oz.) white unsalted butter
a pinch of salt

Put the butter along with the salt into a heavy bottomed vessel and keep on a medium flame.
Reduce the heat when the melted butter starts bubbling. Keep on very low heat, stirring frequently, for about 15 minutes till the residue is brown in color and it gives out a good aroma.
Let it stand for 10 minutes. Strain and bottle the ghee. Discard the residue. Refrigerate the bottled Ghee.

TIPS:

The secret to making good aromatic ghee lies in careful browning on a slow flame stirring continuously towards the end. The darker / browner the residue gets, the more aromatic the ghee will be.
Ghee may be readily available off the shelf in Indian stores. However, it is important that it be fresh stock.
A suitable amount of this Ghee can be used as and when required for many recipes such as
Creamy Black Gram Dal (Kali Dal Makhni),
Yellow Gram Rice (Mag ni Dal ni Khichidi), and
Carrot Pudding (Gajar Halwa).

2 tablespoon(s) ghee (clarified butter) / butter
4 dry red chillies
1 tablespoon(s) finely chopped ginger
2 green chillies slit
600 grams (about 24 oz.) tender spinach washed and finely chopped
1 teaspoon(s) sugar
salt to taste
2 tablespoon(s) cream
finely chopped fresh coriander to garnish (optional)

Heat the clarified butter in a heavy-based pan. Add the whole dry red chillies and fry till they darken. Add the ginger and fry till it is light brown. Add the green chillies and fry briefly.
Add the chopped spinach, sugar, salt and mix well on high heat. Cook without covering on medium-high heat stirring frequently for about 20 minutes or till the spinach is cooked and dry. Mix in the cream.
Garnish with chopped fresh coriander (optional).
TIP:

Deep fried cottage cheese or tofu cubes can be added to the spinach just before all the water has dried up. Cover and keep warm so that the cottage cheese or tofu cubes are soft. Mix in the cream just before serving.
Serve hot with: Rice with Dried Mushrooms (Kanegach Pulav), white rice or Indian bread (Roti, Chapati, Pooris).

Method
Pressure cook the dal, onions, green beans and tomato
till done.The dal should be soft and mushy.
Set aside.
Add the sambhar powder, sugar(jaggery), coriander leaves,
tamarind juice and salt to taste.
Bring to a boil on a low flame.
Season with mustard, curry leaves and hing using ghee.
Eat hot with dosa or plain white rice.

Preparation : 5 minutes (exc. time for making powder)
Cooking: 10 minutes (exc. the time for pressure cooking dal)

Method
Roast the first 5 ingredients in a little oil and
grind in a coffee grinder to a smooth powder.
Set aside.(This is the rasam powder)
Boil the dal in a pressure cooker till soft and set aside.
Add the chopped tomatoes, rasam powder,
jaggery water and salt to taste to the boiled dal.
Heat the ghee in a saucepan and prepare the seasoning
with the garlic, cumin, mustard, hing and curry leaves.
When the mustard starts crackling, add the tomatoes and
dal.
Add enough water to get the required rasam consistency.
Boil till the tomatoes are well cooked on a low flame.
Take it off the fire.
Eat when hot with rice.

Preparation : 15 minutes (inc. roasting time)
Cooking: 15 minutes (exc. the time for pressure cooking dal)

Method
Mix together 1 cup of maida and buttermilk to get a smooth
batter, Add water if necessary only!
Keep it aside overnight at room temperature.
The next morning, mix in the remaining maida
and ghee.
Set aside.
Make a stringy syrup with enough water and the sugar
and let it cool.
Add the saffron/food coloring and mix well.
Bring the oil to smoking point.
Pour the batter in concentric circles to get a spriral
shaped jalebi.
Fry till crisp and golden brown.
Dip in sugar syrup for about 1/2 a minute and take out.
Serve on a platter, dusted with cardammom powder and
powdered sugar.
Leftover jalebis can be refridgerated.

Preparation : 10 minutes(exec. overnight fermenting time)
Cooking: 30 minutes (syrup and frying)

Method
Cook the carrots in the milk in an open pan(low flame),
with constant stirring.
You can also put the carrots and the milk in a microwaveable
dish and cook it in the microwave on high heat for about
20 minutes.
When the carrots are done, take them out and drain any excess milk.
Add the milk powder(mava), the ricotta cheese and the sugar
to the carrots.
Heat the ghee in a frying pan, add the carrot paste and
keep on high flame until the carrot paste loses the milky
texture and becomes golden brown and the sugar is
tatally dissolved.
Add the raisins, cardamoms, powdered pistas and the almonds.
Heat through and serve either hot or cold with cream
on the side.

Preparation : 20 minutes
Cooking: 60-90 minutes

:: Ingredients
Rice flour and urad flour- 3:1 ratio
Salt to taste
Ghee
For masala :
Potato -3 (cooked with 1/2 tsp turmeric and salt)
Onions
Ginger a small piece
Mustard -1/2 tsp
Urud dhal – 1/2 tsp
Channa dhal – 1/2 tsp
Curry leaves – 1 sprig
Oil

:: Method
Mix both the flours together with some water. Add salt to taste. Cover and keep it
in a warm place for about 7-8 hrs to ferment.
Heat a flat pan (Thava) and Grease it with a spoon of oil. Add some water in the
dosa batter and make it into a thin batter. Pour 1/2 cup of the batter in center of
the pan (tava) and quickly spread with outward spiral motion to form a thin
pancake of about 8 inches in diameter. Place 2 tsps of potato masala in the
center. Dot the edges with a tsp of ghee and cook until golden brown. Using a
spatula carefully fold the dosa and remove from the pan. Repeat doing this with
the remaining batter to make more dosas. Serve hot with chutneys or sambar
For masala:
Heast oil in a pan. Add the mustard, when it cracks add urud &channa dhal.Add
the mashed potatoes. Cook for sometime.Add curry leaves