A question for culinary experts here

Hellsangel wrote:Aren't clarified butter and ghee one and the same thing?

FluteHolder wrote:Yes. Clarified butter means Ghee though I have never seen in shops sold as in that name. We still make ghee at home from Organic unsalted butter from wholefoods and the ghee tastes almost same as back home. In India, we use 'drumstick' leaves while making ghee, here we use fresh curry leaves.

If what your neighbor gave is ghee, have more dosais with milagaipodi, and ghee

FluteHolder wrote:Yes. Clarified butter means Ghee........ In India, we use 'drumstick' leaves while making ghee, here we use fresh curry leaves.

In our parts we use betel leaves (paan leaves) when melting butter for making ghee, specially the Bangla kind of betel leaves (they are thicker than normal sweet betel leaves, and their aroma is stronger and longer lasting).

indophile wrote:

FluteHolder wrote:Yes. Clarified butter means Ghee........ In India, we use 'drumstick' leaves while making ghee, here we use fresh curry leaves.

In our parts we use betel leaves (paan leaves) when melting butter for making ghee, specially the Bangla kind of betel leaves (they are thicker than normal sweet betel leaves, and their aroma is stronger and longer lasting).

goodcitizn wrote:

indophile wrote:

FluteHolder wrote:Yes. Clarified butter means Ghee........ In India, we use 'drumstick' leaves while making ghee, here we use fresh curry leaves.

In our parts we use betel leaves (paan leaves) when melting butter for making ghee, specially the Bangla kind of betel leaves (they are thicker than normal sweet betel leaves, and their aroma is stronger and longer lasting).

Thanks, Indo. Didn't know betel leaves are also used. Wonder why different leaves are used in the preparation of ghee. Flavor?

garam_kuta wrote:

goodcitizn wrote:

indophile wrote:

FluteHolder wrote:Yes. Clarified butter means Ghee........ In India, we use 'drumstick' leaves while making ghee, here we use fresh curry leaves.

In our parts we use betel leaves (paan leaves) when melting butter for making ghee, specially the Bangla kind of betel leaves (they are thicker than normal sweet betel leaves, and their aroma is stronger and longer lasting).

Thanks, Indo. Didn't know betel leaves are also used. Wonder why different leaves are used in the preparation of ghee. Flavor?

aama sAmi - murungai or vetrilai or curry leaves give an exquisite aroma and taste (flavor) when you mix it with plain rice and initiate eating 3 or 4 course meals like you do (so blessed maan !) -another alternative is a touch of fenugreek to add at the end when it is still hot.  To get it in rava consistency, add a few drops of mOr at the end carefully, drop-wise, as it can spurt violently. Ghee is clarified butter alright  and IMO varying degrees of clarified butter can be made and good ghee falls relatively at the high end, before getting burnt and charred. All relatively highly saturated stuff solidify  easily at cooler temperatures that includes coconut oil

garam_kuta wrote:

goodcitizn wrote:

indophile wrote:

FluteHolder wrote:Yes. Clarified butter means Ghee........ In India, we use 'drumstick' leaves while making ghee, here we use fresh curry leaves.

In our parts we use betel leaves (paan leaves) when melting butter for making ghee, specially the Bangla kind of betel leaves (they are thicker than normal sweet betel leaves, and their aroma is stronger and longer lasting).

Thanks, Indo. Didn't know betel leaves are also used. Wonder why different leaves are used in the preparation of ghee. Flavor?

aama sAmi - murungai or vetrilai or curry leaves give an exquisite aroma and taste (flavor) when you mix it with plain rice and initiate eating 3 or 4 course meals like you do (so blessed maan !) -another alternative is a touch of fenugreek to add at the end when it is still hot.  To get it in rava consistency, add a few drops of mOr at the end carefully, drop-wise, as it can spurt violently. Ghee is clarified butter alright  and IMO varying degrees of clarified butter can be made and good ghee falls relatively at the high end, before getting burnt and charred. All relatively highly saturated stuff solidify  easily at cooler temperatures that includes coconut oil

indophile wrote:

garam_kuta wrote:

goodcitizn wrote:

indophile wrote:

FluteHolder wrote:Yes. Clarified butter means Ghee........ In India, we use 'drumstick' leaves while making ghee, here we use fresh curry leaves.

In our parts we use betel leaves (paan leaves) when melting butter for making ghee, specially the Bangla kind of betel leaves (they are thicker than normal sweet betel leaves, and their aroma is stronger and longer lasting).

Thanks, Indo. Didn't know betel leaves are also used. Wonder why different leaves are used in the preparation of ghee. Flavor?

aama sAmi - murungai or vetrilai or curry leaves give an exquisite aroma and taste (flavor) when you mix it with plain rice and initiate eating 3 or 4 course meals like you do (so blessed maan !) -another alternative is a touch of fenugreek to add at the end when it is still hot.  To get it in rava consistency, add a few drops of mOr at the end carefully, drop-wise, as it can spurt violently. Ghee is clarified butter alright  and IMO varying degrees of clarified butter can be made and good ghee falls relatively at the high end, before getting burnt and charred. All relatively highly saturated stuff solidify  easily at cooler temperatures that includes coconut oil

They say the solid residue at the bottom is the real good stuff in terms of nutritive value. It's all protein. The liquidy ghee at the top is all fat. So we carefully filter the protein out of the butter and keep the fat.  
As kids we used to mix the residue with a little sugar and enjoy it.