FOOD INFO - GHEE
Pure ghee , long on the list of ban food items of cholesterol-conscious individuals due to its high amount of saturated fat, may not be as bad as popularly thought. If taken n moderation, it may be even good and help one to maintain his health.
Ghee has indeed almost always been associated with Indian cuisines. In fact, in reality ghee has been widely used not only in cooking, but also in medication, beauty treatment as well as religious rituals. So, this clarified butter has transcended all aspects of the lives of Indian community in particular. Ghee lost it's milk protein component during its' clarifying process, and due to that, ghee is lactose free and is absolutely safe for lactose-intolerant individuals. Ghee is notably also said to stimulate the secretion of stomach acids which helps digestion while other fats such as butter or oil do the complete opposite. It is also believed ghee has some antioxidants and aids the absorption of vitamins and minerals. It's also said to help memory retention, and promote better skin complexion. All these might explain why ghee has become so much prized in Indian medicinal practices and cosmetic production.
If anyone already has high cholestrol level in body however, ghee shouldn't be harmful if used sparingly and wisely.
RECIPE:
IKAN BAWAL MASAK ARAB.
This is our all time favourite fish dish for my whole family. Though I now know how to prepare the delectable dish myself, I still miss the one cooked by my mother.
INGREDIENTS:
Pomfret
Ghee for frying and the fish gravy
Cooking oil for frying
2 to 3 spoon
cumin powder
10 dried chilies
10 onions
6 garlic ginger
peanut
vinegar
sugar
salt
turmeric powder
an egg
METHOD:
Marinate fish with salt and turmeric powder. Leave aside for a while. Heat cooking oil and add in a few spoon of ghee. Beat an egg, then dip the fish into the egg. Fry the fish and leave it to cool.
To prepare the thick gravy, soak groundnut/peanut into water for about half and hour and then grind it finely. Grind onion, chilies, garlic and ginger, turmeric powder and add in water and cumin powder. Heat few spoon of ghee in a pan and saute the paste until fragrant. Add in ground peanut and add in little water. Leave to cook but stir occasionally. Finally , add vinegar, salt and sugar to taste.
Pure ghee , long on the list of ban food items of cholesterol-conscious individuals due to its high amount of saturated fat, may not be as bad as popularly thought. If taken n moderation, it may be even good and help one to maintain his health.
Ghee has indeed almost always been associated with Indian cuisines. In fact, in reality ghee has been widely used not only in cooking, but also in medication, beauty treatment as well as religious rituals. So, this clarified butter has transcended all aspects of the lives of Indian community in particular. Ghee lost it's milk protein component during its' clarifying process, and due to that, ghee is lactose free and is absolutely safe for lactose-intolerant individuals. Ghee is notably also said to stimulate the secretion of stomach acids which helps digestion while other fats such as butter or oil do the complete opposite. It is also believed ghee has some antioxidants and aids the absorption of vitamins and minerals. It's also said to help memory retention, and promote better skin complexion. All these might explain why ghee has become so much prized in Indian medicinal practices and cosmetic production.
If anyone already has high cholestrol level in body however, ghee shouldn't be harmful if used sparingly and wisely.
RECIPE:
IKAN BAWAL MASAK ARAB.
This is our all time favourite fish dish for my whole family. Though I now know how to prepare the delectable dish myself, I still miss the one cooked by my mother.
INGREDIENTS:
Pomfret
Ghee for frying and the fish gravy
Cooking oil for frying
2 to 3 spoon
cumin powder
10 dried chilies
10 onions
6 garlic ginger
peanut
vinegar
sugar
salt
turmeric powder
an egg
METHOD:
Marinate fish with salt and turmeric powder. Leave aside for a while. Heat cooking oil and add in a few spoon of ghee. Beat an egg, then dip the fish into the egg. Fry the fish and leave it to cool.
To prepare the thick gravy, soak groundnut/peanut into water for about half and hour and then grind it finely. Grind onion, chilies, garlic and ginger, turmeric powder and add in water and cumin powder. Heat few spoon of ghee in a pan and saute the paste until fragrant. Add in ground peanut and add in little water. Leave to cook but stir occasionally. Finally , add vinegar, salt and sugar to taste.
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