Whoever has learnt cooking from their mothers and grandmothers always have an upper
hand in the kitchen, because of the little anecdotes that have been passed on to
them from the older, more expert generation. These culinary gems not only make things
easier during preparation, but also elevate the taste of what’s cooking! But not
everyone is privileged enough to have been taught to cook. With the coming of the
internet and a massive database of Indian recipes online, there are more self-taught
cooks now than ever before!
But nobody needs to feel left behind! We’re opening up grandma’s box of secrets
which will reveal how you can use pure Ghee to salvage your cooking disasters and
add that little extra magic to your culinary creations. Here are six tricks you
can try when cooking at home with Aashirvaad Svasti Pure Cow Ghee.
- Have some old,
stale desi Ghee? Do not discard it! Freshen it up by boiling it with a little yogurt.
Keep the ratio as one kilo of Ghee to two tablespoons of yogurt. Once it boils,
cool it, strain it and reuse. Remember, there’s always a way to recycle and reuse
food. Never waste!
- The world loves
Italian food, and Risotto is a worldwide favourite. The dish is rich in starch,
but did you know that if you wash the Risotto rice before cooking, you will lose
the starch that is essential to the dish? Instead, toast the rice in Aashirvaad
Svasti Ghee so that each grain is lightly coated. This will also help the rice absorb
the cooking sauce gradually and release its starch slowly. Try this trick and you
will see that your Risotto will turn out creamier than ever!
- Some of us
prefer food that’s closer to home, because no matter what, there’s nothing like
Indian cooking like the quintessential ‘Dal – Chaawal’. Enhance the taste of dal
by adding a few pinches of turmeric powder and a teaspoon of Aashirvaad Svasti Ghee
to it before pressure cooking. You will relish the difference in taste and wipe
your plate clean!
- Using pure
Ghee to fry greatly improves the taste of your food. Making vegetable stir-fry ?
Use Aashirvaad Svasti Ghee in place of cooking oil or butter. It won’t brown, and
it will also take your dish to a whole new level in terms of flavour.
- Choose Ghee
over any other vegetable oil or butter when cooking at high heat because it has
a higher smoke point. When oil starts to smoke, it not only gets stinky, but also
makes your food unhealthy. When fat reaches high temperatures, compounds can be
damaged. Pure Ghee has a smoking point of 400-500 degrees- much higher than most
other oils and fats, which makes it a healthier, and definitely tastier option,
when cooking at high heat.
- Seasoning cooked
food always adds an extra level of flavour to the food. You can also mix some herbs
and other seasoning with the Ghee and use it as a rub when making roast potato.
You could also use Ghee in Indian cooking along with mustard and cumin seeds to
season hot Rasam or Sambar. This will give your food the magical finishing touch
it needs!