Posted on: 10-08-06 19:29:37
The curry leaves( a few leaves only) is added after all the evaporation is done and the ghee is warm and just sitting on the table. It is not added while the melting is done. The curry leaves gives a special flavor both taste and smell to the ghee while it is mixed for eating SPICY FOOD.
Do not try this for the ghee used for making SWEETS.
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Speech by Thomas Friedman of The New York Times....
"When we were young kids growing up in America, we were told to eat our
vegetables at dinner and not leave them. Mothers said, 'think of the
starving children in India and finish the dinner.' And now I tell my
children: 'Finish your maths homework. Think of the children in India
who would make you starve, if you don't.'"
Quote:Fat free ghee is a contradiction by itself
Originally posted by Garvo Gujarati
Pratick,
As you know lot on this subject - can you please explain what is Fat Free Ghee or Fat Free Margarine? I mean how do they make it?
Ghee is nothing but 99% milk fat - the rest is moisture and some leftover milk solids and proteins.
I haven't seen fat free ghee in stores - can you name any brands?
Fat free margarine are mostly spreads made with vegetable oils.
Vegetable oils are mostly polyunsaturated fats and the fat may have been removed or reduced.
The rest is mostly moisture and other agents such as carrageenan.
I am sure there are several other preserving agents that are used to stabilize the polyunsaturated fatty acids.
I found the following links with a Google search -
http://www.fitnessandfreebies.com/food/margarine.html
http://www.goatview.com/october13fatfreemargarine.htm
http://www.margarine.org/howtousemargarine.html
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"Mah deah, there is much more money to be made in the destruction of civilization than in building it up."
-- Rhett Butler in "Gone with the Wind"
the best desi ghee in canada and usa is NANAK GHEE. i think the ghee prices are very reasonable as compared to making it on your own and the hassle.
