Ghee – the secret ingredient for quality Indian dishes at home!

The rich, silky and nutty flavor of ghee adds an incomparable flavor to food. Along with exotic spices, ghee is what gives Indian cuisine its depth of flavor and unique aromas.

Sometimes people feel a little intimidated when preparing ghee, a key ingredient in Ayurvedic cooking. As I explained, ghee is butter that is cooked (or clarified) so that all the moisture evaporates. There is a tendency to associate clarified butter with complicated French cooking. And that increases people’s anxiety about cooking.

Ok… today I’m going to give you a ghee recipe. You will see for yourself how easy it is to prepare.

In fact, ghee makes cooking easier! The reason chefs use it is because it won’t burn during cooking. Furthermore, ghee possesses a rich buttery flavor that can turn even a simple meal into an impressive culinary achievement. Who can complain about that?

Let’s talk about the health benefits…

I can give you endless reasons why ghee is a healthy cooking ingredient. For starters, it is a good source of fat-soluble vitamins A, D, and E. Ayurvedic cooks value ghee for its ability to…

– absorbs important nutrients and herbs

– deliver them into the cells of the body

– fully lubricate your body tissues and organs

I am a supporter of recommending ghee to patients with excess stomach acid. I think it is very useful in helping to repair the mucous lining of the stomach.

Furthermore, the lubricating properties of ghee help to improve sexual vitality by keeping the nerve endings alive. Its vitamin E content makes it a good option to strengthen the nervous system and build muscle.

“But doesn’t butter mean high cholesterol?”

I know there’s been some controversy about whether anything butter-related could be healthy. Even some Indian restaurants have been concerned with ditching ghee in favor of vegetable oils. But like most unwarranted health scares, I predict this too shall pass.

Many health studies have shown that if you consume ghee or butter in small amounts, you should not worry about increasing your risk of heart disease. It’s well established that trans fatty acids, a byproduct of hydrogenated oil, are the least heart-healthy of all fats. In contrast, butter contains only one gram of saturated fat per teaspoon.

You can buy a jar of ghee in Indian supermarkets, some health food stores, and online, but I usually make my own. Another benefit is that because milk and other solids cook, ghee has a longer shelf life than regular butter.

Be sure to buy ghee made with butter and not vegetable oil (also known as vegetable ghee). Vegetable ghee is a cleverly disguised margarine flavored with ghee. It is full of trans fatty acids that are destructive to the arteries and dangerous to the heart.

How to make homemade ghee from Dr. Helen’s guide to Ayurveda

1. Put 1 pound of organic butter in a heatproof glass or stainless steel saucepan and place over medium heat.

2. Let it melt and boil; remove the foam that forms on top.

3. Lower the heat and allow the moisture to evaporate. The ghee will brown but should not burn.

4. Remove from heat, let cool.

5. Strain into the storage jar.

6. Store it in your refrigerator where it will keep indefinitely. Ghee will last up to two months without refrigeration.

Ayurvedic doctor confesses…

I have to admit that when I started making ghee, I messed up like every other beginner. He took time to get into the groove of cooking it. He was going for a certain look and texture, and in the process I ended up throwing off the brown ghee formation that rises to the top.

Later I learned that this is a very valuable medicine. It has high viscosity and lubricates the finest tissues. Excellent for nervous disorders.

Enjoy the recipe!