Topic started by MM (@ ess-p-203-54-132-27.mega.tmns.net.au) on Fri Aug 24 00:42:42 .
All times in EST +10:30 for IST.

what are some of the benefits of using ghee? when is it better to use ghee instead of oil/butter?

Responses:

• From: Hemant (@ ppp-185-162.bng.vsnl.net.in) on: Fri Aug 24 13:26:18
  
  Hello MM,
  Ghee is used in all the sweets (except Bengali sweets).
  If you use ghee in association with spicy and hot dishes, the real spicy taste of the dish gets spoiled.
  So when you are cooking spicy dishes, avoid using Ghee.
  If by mistake, you have made a dish very hot, you can reduce the excess effect of Chillies/Black pepper by adding a spoon of ghee.
  In rasams and sambars, adding a small quantity of ghee just before serving, enhances the flavour of sambars and Rasamas.
  Butter may be used in Butter Dosai.
  Ghee is used as a first aid in small burns and after cutting chillies as a salve on your palms.
  Ghee is having a variety of uses .
  
  
• From: MM (@ ess-p-203-54-136-27.mega.tmns.net.au) on: Sun Aug 26 20:34:46
  
  Thanks!
  
  
• From: Gaya3 suresh (@ 1cust156.tnt1.mercerville.nj.da.uu.net) on: Thu Aug 30 15:01:49
  
  Hi Hemant,
  yeah !!! but i use ghee for preparing chicken kurma . Its really nice. It did not spoil the food . Infact it increased the tast of the food. Please do explain me, whether i can use it further or not. I was cooking it for a year.
  
  
• From: Hemant (@ ppp-200-6-220.bng.vsnl.net.in) on: Fri Aug 31 02:46:26
  
  Hello Gayathri,
  You can surely prepare dishes using ghee instead of oil .Some englishmen and scots love their chicken cooked in rarified butter (ghee).
  The only thing will be that the taste will be slightly different and the amount of spices u use will be more than usual if u are cooking with oil.
  This is for asian spicy taste.
  
  
• From: Gaya3 suresh (@ 1cust69.tnt1.mercerville.nj.da.uu.net) on: Tue Sep 4 09:13:35
  
  Great hemant, thanx for ur response. Hey, hemant, i want to know the recipe of muthai kozamppu. I dont know whether u have heard it or not, coz i dont know whether u r a tamilian or a person speaking hindi. Anyway, if at all u know please do tell me.
  Thanx in advance , even u know or do not .
  Take care,
  gaya3 suresh.
  
  
• From: Rishi Roongta (@ 205.247.226.195) on: Thu Oct 25 08:38:58
  
  Yes please
  
  
• From: Hemant (@ 203.200.15.20) on: Thu Oct 25 10:38:58
  
  Hello Gaya3,
  What happened to Muttai Kozumbu recipe I had posted for you?
  I am waiting for your feedback.
  
  
• From: Gaya3 (@ 1cust26.tnt1.mercerville.nj.da.uu.net) on: Thu Oct 25 10:46:04
  
  
  hello RISHI ROONGTA,
  
  Here comes "hemant's muttai kozamppu"..............
  
  MUTTAI KOZUMBU
  
  The real taste of Muttai Kozumbu lies in the Gravy.You would be surprised to know that the Gravy for Muttai Kozumbu in the restaurants is generally prepared using leftover Curries, Stock of Chicken and leftover Kheema of chicken .
  But what I am posting is Pure delight using fresh ingredients.Muttai Kozumbu goes great with steaming Rice, Parottas , Poories and Pulao.So here is lip smacking recipe of Muttai Kozumbu or Egg Curry.
  
  
  INGREDIENTS
  
  
  Boiled Eggs 4 nos
  Onion Paste 1 cup
  Poppy seed Paste 2Table spoons
  (GhasaGhasa)
  Ginger-Garlic paste 3 Tea spoons
  Light Roasted Maida 1 spoon
  Tomato Puree 1 ladleful
  Curd 1 Tea spoon
  Salt to taste
  Oil for Cooking 1 ladle
  
  MASALAS
  
  Red Chilli Powder 1 spoon
  Turmeric Powder 1/4 spoon
  Garam Masala powder 1 spoon
  
  
  GARNISHING
  
  Ghee/oil I ladle
  Cardamom 5 to 6 nos
  Cinnamon 3 to 4 sticks of 2" size
  
  
  METHOD OF PREPARATION
  
  
  Take oil in a kadai and when hot, add a pinch of Mustard to chek if hot.When mustard start to crackle, add first onion paste and start turning it till it becomes light pinkish brown and starts leaving oil.Now add ginger garlic paste and briskly turn for two to three minutes.When the raw smell of Grlic goes off, add Tomato puree and fry for further two to three minutes.Add curd at this juncture.And heat for about 1 minute
  Now add water and let the whole thing simmer for about four to five minutes.Add Poppy seed paste and roasted Maida flour.Stirr briskly .You made mix some water with Maida flour to avoid sticking.If you have any leftover curries or kheemas, you can add at this juncture.Now add chilli powder, turmeric powder and Garam Masala powder along with salt to taste.Heat for a couple of minutes and see that the gravy is almost Dosai Maavu thick.If you want , you can add a little bit of Lime juice to make the gravy to your taste , otherwise it will be perfact .
  Now take ghee in a Garnishing ladle and heat Cardamom and Cinnamon.When Cardamom gets puffed, pour it over the Gravy.
  Now place four eggs which are pre boiled and its shells removed,in the gravy and serve hot after one hour.
  Cook and let me know the result
  
  
  The above recipe is for usage with Parotta .If you want to have it with rice, I would suggest you to increase the ingredients to double and make more of Gravy.Then you would have enough for both rice and Parotta.Keep the number of eggs same (four).This recipe is for two people.
  
  Take care , buddy.
  Gaya3.
  
  
  
  
  
• From: Gaya3 (@ 1cust26.tnt1.mercerville.nj.da.uu.net) on: Thu Oct 25 10:53:38
  
  Hi Hemant,
  I m sorry , my friend.......for this late feed back.
  y? do u ask this? What ever u cook must definatedly taste like heavenly food.............
  Yes !!! Hemant, it was real nice but the thing is , I heard that people drop the eggs at the end when the gravy is done which they call it as muttai kozamppu.
  But, u had ur own style which is really spicy and tasty....
  Thanx for the recipe, friend..... and thanx for the information about the stomach stones...............
  And, Hemant, do u have any idea, where do we get the "banana stem" in u.s.a.
  Hemant, y dont u give us some medical recipes.................. with the things available here in u.s.
  Thanx,
  Take care,
  Gaya3.
  
  

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