Cooking oils and ghee are essential ingredients in Indian cuisine, playing a crucial role in enhancing flavor, texture, and nutritional value. Each type of oil and ghee has distinct properties that make them suitable for different cooking methods, from frying and sautéing to tempering and baking.
1. Ghee (Clarified Butter)
Ghee is a traditional Indian cooking fat made by simmering butter to remove the water and milk solids, leaving behind pure, golden clarified butter. It has a rich, nutty flavor and a high smoke point, making it ideal for frying, roasting, and tempering spices. Ghee is also used in traditional sweets like ladoo, halwa, and ghee roast dishes. Known for its digestive and anti-inflammatory properties, ghee is revered in Ayurveda for its health benefits.
Uses:
- Frying, sautéing, and tempering spices (known as tadka or baghar).
- Making rich, flavorful curries.
- Adding to rice, chapati, or bread for extra richness.
Health Benefits:
- Rich in healthy fats and fat-soluble vitamins (A, D, E, K).
- Lactose-free and easily digestible.
- Promotes gut health in small amounts.
