Pure homemade ghee

Ingredients
Two sticks of butter
A wide saucepan
A spoon
3 cardamoms -Lightly pounded
A filter
1 tsp Salt
An empty clean airtight glass jar to store the ghee( you could use your empty jam bottle)
Method:-
Put the two sticks of butter on the saucepan.Turn on the heat/flame to a simmer and allow the butter to melt.Once you notice a white froth floating add 1 tsp of salt.This will give you a grainy consistency,remove the forth with a spoon and keep it on for 7 mins more.Make sure you do not over melt the butter.This will burn the butter.Turn off the heat,add the pounded cardamom to the melted butter.Allow to completely cool.Then filter and store in a glass jar.This will solidify in 2 hrs in room temperature.Warning;do not filter the ghee when it is hot,this could break the glass jar.Allow to cool and then filter.This is stay fresh for a month.You could add a beetle leaf (Pan) leaf for added freshness in the jar while storing.

Biryani Masala powder-Home made

Bay leaf-4
Black cardamom-4
Black cumin-1 Tsp
Cinnamon Sticks-4
Cloves-8
Coriander powder-2 Tbsp
Cumin powder-1 Tbsp
Dried plums (optional)10 pieces
Fried onions-2 Tbsp
Green Cardamom-10
Peppercons-10
Pomegranate seeds ( Anaardana)-1 Tbsp
Red chilly powder-1 Tsp
Turmeric- 1/4 Tsp
Javetri-4 pieces
Kasuri methi-1/4 tSP
Methi seeds-1/4 Tsp
Kasuri methi

Pwder the following
Clove
Black cardamom
Javetri
Peppercons
Gr.cardamom
Bayleaf
Shahi Jeera
Cinnamom stick
Anaardana
Methi seeds
Fried onions
Plums
Pomegranate seeds-Anaardana
Once you have made a fine powder of the above,blend in the following
Red chilly pdr
Coriander pdr
Cumin pdr
Turmeric
Mix all of the above well and store in an air tight container in the fridge

Homemade Ginger garlic paste-Made easy

Ginger-250 Gms-Thoroughly washed-I prefer to keep the skin on as this is a good source of vitamins for the body
garlic-250 Gms-peeled
Cut the ginger and garlic and drop them into a blender with 100 ml water and make a fine paste.You can add more water if you face a problem making a fine paste.Now pour the paste into the ice tray and freeze it.After 5 hrs remove the cubes from the ice tray and transfer into ziploc bags.Store in the freezer and use when ever needed.This saves time and effort.