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Ghee – The Secret Ingredient of Quality Indian Dishes At Home!
The rich, silky, nutty taste of ghee adds an incomparable taste to food. Along with exotic spices, ghee is what gives Indian cuisine its unique flavor and aroma.
Sometimes people are a little nervous about preparing ghee – an essential ingredient in Ayurvedic cooking. As I explained, ghee is butter that has been cooked (or clarified) so that all the moisture is retained. There is a tendency to combine clarified butter with simple French cooking. And this leads to the concern of people to cook.
Well…today I am going to give you a recipe for ghee. You will see for yourself how easy it is to prepare.
In fact, ghee makes cooking easier! The reason why chefs use it is that it will not burn during cooking. Also, ghee has a delicious buttery taste that can transform even a simple dish into a culinary delight. Who can complain about that?
Let’s Talk About Health…
I can give you endless reasons why ghee is a healthy ingredient to cook with. Firstly it is a good source of vitamins A, D and E. Ayurvedic cooks prize ghee for its ability to …
– absorption of essential nutrients and herbs
– deliver them into the cells of the body
– good lubrication of the muscles and parts of your body
I am big on recommending ghee for patients with excess stomach acid. I believe it is very helpful in clearing mucus in the stomach.
In addition, ghee oil helps to increase sexual energy by keeping the muscles alive. The content of vitamin E makes it a good choice for strengthening the nervous system and building muscles.
“But Doesn’t Butter Mean High Cholesterol?”
I know there has been some controversy as to whether anything related to butter is healthy. Even some Indian restaurants are worried about losing ghee and vegetable oil. But like many unnecessary health risks, I predict that this too will happen.
Many health studies have shown that if you eat a small amount of ghee or butter, you don’t have to worry about increasing your risk of heart disease. It’s well established that trans-fatty acids — made from hydrogenated fats — are the most unhealthy fats of all. In contrast, butter contains only one gram of saturated fat per teaspoon.
You can buy a bottle of ghee at Indian grocery stores, some health food stores, and online, but I usually make my own. Another benefit is that, because milk and other solids are cooked from it, ghee has a longer shelf life than regular butter.
Make sure you buy ghee made from butter and not vegetable oil (AKA vegetable ghee). Vegetable oils are made into artificially flavored margarine like ghee. It’s full of trans-fatty acids that damage your arteries and are dangerous to your heart.
How to Make Homemade Ghee From the Book of Dr. Helen to Ayurveda
1. Place one pound of organic butter in a stainless steel or heatproof glass pan and place over low heat.
2. Let it melt and boil; skim off the foam that forms on top.
3. Reduce the heat and allow the moisture to evaporate. The oil will turn golden but not burnt..
4. Remove from heat, let cool.
5. Strain into a container.
6. Store in your refrigerator as it will keep forever. Ghee can last up to two months without refrigeration.
An Ayurvedic doctor agrees…
I have to admit that when I started making ghee, I messed up like any other beginner. It took a while to get into the oven. I was looking for a certain shape and form, and in it I could see the brown ghee formation that rises to the surface.
I later learned that this is a valuable drug. It has a very high viscosity and it lubricates the muscles very well. Very good for nerve problems.
Enjoy the recipe!
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