Heat some water and steam the broccoli florets until just cooked. You should just be able to stick a fork into the side of the florets but there should be some resistance. Set aside.
High on the menu are such flavors as sausages, barley wine, butter oil tea, beef and mutton eaten with the hands, yak tongue, steamed buns, zanba made from highland barley, pastries, sweet tea, butter tea, dried beef, and minced mutton or beef.
The ghee that you purchase in Indian markets has a nutty - slightly rancid - flavour. Most sources on the subject put this down to the grass or feed the cows are fed in India. I have not been able to achieve the same flavour but the following recipe will not let you down. Once you make it, the ghee will last for at least six months in the fridge.
Now, in the frying pan, melt the ghee and then pour in the spice powder mixture. Pour in enough water to made a thick gravy. Continue stirring over medium heat for a few click here minutes. As the gravy sizzles away, the ghee will begin to rise to the top.
To be honest, I do prefer the imported Indian ghee nowadays but this homemade recipe is good to have in your recipe library should you have the sudden urge to make Indian curry and not have ghee on hand.
Add the potatoes, cauliflower, and beans. Add the peas now if you are using fresh ones. Pulse the mixture a few times, and then transfer it to a bowl. Add the garam masala, turmeric, salt, pepper and steamed vegetables. Mix well and divide the mixture into portions.
I would recommend a quarter teaspoon of herb for each pound of butter. When making clove or cardamom ghee, I use 6 to 8 cloves or cardamom pods to the butter and it tastes great.