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Ghee contains butyrate, which helps boost immunity and keeps the digestive system healthy.
While ghee has excellent nutritional value, store-bought ghee may not be as healthy, often containing artificial colours and flavours.
Ghee contains negligible amounts of lactose and casein, making it a safer alternative for those with dairy sensitivities.
The ghee rice is prepared ideally with the khaima or jeerakasala rice.
Crispy poori loaded with fresh ghee and flavoursome potato masala curry is a combination made in culinary heaven.
Beetroot is a storehouse of vitamin C. Not just the regular stir-fries or curries, beetroot could be used to make melt in the mouth halwa too.
The taste of ripe local variety of mango lingers forever. Similar is my liking for the ghee made out of cow’s milk, she says.
Haryanvis prefer vegetarian food and use ghee in plenty for their preparations.
Though the Tandoori flavour traces its origins to Persia, the chicken tandoori mixed in native and home-made flavours is an integral part of Punjabi cuisine.
Here are a few tips on how to sort the fresh from the fetid and the pure from the impure.
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