Remove the butter and place the same in a non-stick container. Repeat the process till you get the final drop of butter. The remaining liquid could be drunk or used in the form of buttermilk. You could also use it for making curry or yoghurt-based dishes.
One thing that holds some people back from making kicharee is the preparation of ghee. People think it is complicated because we associate clarified butter with fancy French chefs. In fact, ghee is simple to prepare and lasts for months. You can make a batch once and have it on hand for a while. Ghee is nothing more than cooked down butter that has lost its liquid.
This curry can be made in minutes. Teamed with a little saffron rice or chewy home made naan bread it is the perfect mid week family meal or side or main dish for an exotic dinner party.
Shitali- Roll the tongue into a tube (as best as you can) and stick the tip out of the mouth. Inhale through the tongue and hold the breath in for 4-5 seconds with the shin pressed against the chest. Exhale using Ujjayi Pranayama through the nose. Repeat 5-10 times.
In the same pan add the rest of the Ghee or oil and throw in the onions, tomatoes and chopped chilli peppers. Cook until the onion is transparent and just beginning to turn a light brown. Add the garlic and cook for a further minute.
In a powerful blender, blend the cashews and cauliflower. Add the lemon juice and water 1 tablespoon at a time. Stop adding when you reach the desired consistency. When it is whipped together, remove from the blender and move to a large bowl. Fold in the garlic, chives and sea salt - blend well. Garnish with 1 tablespoon of chives.
Add the potato water and Ghee. Beat the potatoes on a high setting for another 4 minutes. Taste the potatoes and add more water or Ghee, if needed in order check here to reach the desired consistency. Beat again if you make further additions. Add black pepper to taste. Stir with a spoon and serve.