Cooking with ghee – the figure-friendly fat

Cooking with ghee – the figure-friendly fat

Cooking with ghee – the figure-friendly fat

Traditional Indian ghee has a long list of surprising health benefits

I had a very juvenile moment on radio years ago with Pat Kenny when I was doing a segment on Indian food. I placed a large tub of ghee next to him, forcing him to say this colloquially rude word live on air. Pat, being the consummate broadcaster, went on to explain the etymology of the word and how the slang use of it came into being. It’s a Dublin thing!
Ghee, of course, is a traditional type of clarified butter used in Indian cuisine. Clarified butter is made by melting butter, discarding the dairy solids and just using the pure, clear fat that is left. Ghee goes through an extra step of gentle cooking to evaporate the moisture. It is rapidly gaining popularity with avid supporters of Paleo and low-carb high-fat (LCHF) diets and some even suggest taking ghee in your coffee to aid weight loss!

I don’t know if I’d go that far now, but ghee does have several health benefits and culinary uses that makes it an ingredient worth looking at.

Lactose free: When butter is melted to produce ghee, most of the dairy solids are discarded. This means that ghee is a pure fat with only trace amounts of lactose or casein. You can use ghee in the same way as you would regular butter, so it is the ideal substitute.

High smoke point: In culinary terms, the smoke point is the temperature at which fat starts to burn. Obviously, burnt flavours tarnish the taste and appearance of the dish. And from a health standpoint, burnt fats start to change into unhealthy compounds that are potentially carcinogenic. I would use ghee to sauté onions, and fry steak and pancakes.

Long shelf life: When ghee is produced, all the moisture is evaporated and the dairy solids are removed. The fat that is left is very stable and won’t go off if left at room temperature. It retains its original flavour and freshness for up to a year without refrigeration.
Fat busting: Ghee is a natural source of the essential fatty acid conjugated linolenic acid (CLA) found in animal fats. Bodybuilders often beef up on CLA or take supplements as studies show that it may improve the fat to lean muscle tissue ratio. One of its functions is that boosts the enzymes that help metabolise body fat and also resist new fat cells from forming.

Cancer fighting: Ghee contains cancer fighting CLA and butyric acid. Both have been shown to prevent and slow down certain types of cancers and tumour growth.
Vitamin rich: Ghee is rich is vitamin A, D, E and K which are vital for a healthy immune system, bones, brain, heart healthy and blood clotting.

Improves vitamin absorption: Ghee aids the absorption of fat-soluble vitamins and minerals from other foods. This has been a problem before in very low-fat diets. Aids digestive health: Ghee helps heal and restore the integrity of the gut lining. It reduces inflammation, has anti-viral properties and has been shown to be beneficial for sufferers of ulcerative colitis and Crohn’s disease.

Rozanne Stevens
Source : independent.ie

Spicy Cauliflower Curry with Milkio Pure ghee

Spicy Cauliflower Curry with Milkio Pure ghee

Spicy Cauliflower Curry with Milkio Pure ghee

Cauliflower curry is a yummy veg recipe and can be cooked in different ways. However, it is a seasonal recipe and should be cooked in a way where the freshness of cauliflower and deliciousness of spices used in cooking can be enjoyed in a healthy way.

Ingredients needed for cooking Cauliflower curry

  • Cauliflower: 750 gram, chopped into florets,
  • 1 onion: thinly sliced,
  • 3 garlic: thinly sliced,
  • Cumin Seed: 1 teaspoon,
  • 2 Fresh Tomatoes: chopped quarterly
  • Curry leaves: 2 stalks,
  • Creamy milk: 125 ml
  • Lukewarm water: 100ml
  • Salt: as needed.
  • Milkio’s Ghee: 3 tablespoon.

Instruction for cooking

Preparing the florets for cooking

Take the florets in a pot and add water so that the florets get submerged in water. Put the pot on flame and cover it with a lead. Make the flame medium and boil the florets for next 5-7 minutes. Drain the water and keep the florets half boiled ready. Put slight Milkio’s Ghee on it and slight ping o sugar and salt on them.

Preparing the dish

  • Add Milkio’s Cow ghee on cooking pan and warm it against moderate heat. Once it is evenly heated, add Cumin seed, sliced garlic, and curry leaves and fry the ingredients until it becomes fragrant.
  • Now add tomato pieces and keep on sautéing the tomatoes against moderately low heat. Keep on cooking until tomatoes become soft and half cooked.
  • Now add water and milk in the mix and allow the mix to be shimmered for next 10 min against moderately low heat.
  • Now it’s time to add cauliflower florets: once the florets are added keep on stirring the entire mix gently so that the florets are well smeared by the mix already prepared in pan. Keep on cooking until the florets become tender.
  • Add Milkio’s Ghee before putting off the flame for slight on-pan seasoning.
  • Take care so that the gravy gets quite dense. If needed, you may add some water in it.
  • This preparation is for 6-7 people and estimated time for cooking 35 minutes.

Your delicious cauliflower curry is ready for your yummy treat. Serve warm with roti, or paratha, or rice, and enjoy the taste. The spicy cauliflower gravy spiced with Milkio’s pure ghee flavor will add a regal flavor in your dinning.