Guest guest Posted July 27, 2004 Report Share Posted July 27, 2004 Hi, I'm a vegetarian trying to become a vegan, basically I am avoiding animal products as much as I find possible. I wondered what people do if a recipe calls for ghee? This is made from butter, and sometimes used in Indian cooking. I don't know how necessary is, perhaps it could just be left out. Or perhaps it could be made with soya instead, not sure. Below is one recipe I have which I'd like to try (haven't tried it before) and do without the ghee. What do people think I should do? (just looked at the recipe again, the ghee is used to basically fry, so I guess I could just fry with oil but anyway would still like people's comments, maybe ghee is sometimes used for things other than frying). This dish is popular among the Muslim population of India where it is often served during the Muharram festival. The whole spices are traditionally served with the dish even though they aren't meant to be eaten, and will cause no harm if they are eaten accidentally. Substitute turmeric for part or all of the saffron if you like, but the result will lack the distinct aroma of the real thing. Saffron Pilaf (Zarda) 2 cups (500 ml) basmati rice 1 tsp (5 ml) saffron threads 4 Tbs (60 ml) ghee (see below) 8-10 whole cloves 6-8 green cardamom pods* 1 stick cinnamon 1/4 cup (60 ml) raisins 1/4 cup (60 ml) sugar Salt to taste * Available in finer supermarkets and Asian and Indian specialty shops To prepare rice in the traditional Indian manner, place it in a pot and fill the pot with running water. Empty the pot by tipping it, leaving the rice behind. Repeat 8 or 9 times and drain the rice. Place the washed rice in a bowl, add 4 cups (1 L) cold water, and let soak for 30 minutes. Drain the rice and reserve the water. Combine the saffron and 2 tablespoons (30 ml) warm water in a small bowl and mash the saffron with the back of a spoon until it is thoroughly dissolved. Set aside. Heat the ghee in a heavy pot over moderate heat and fry the cloves, cardamom pods, and cinnamon stick until lightly browned and aromatic, about 1 minute. Add the rice and stir until the rice is thoroughly coated with the ghee and begins to brown, about 3 minutes. Add the reserved soaking water, saffron water, and remaining ingredients. Bring to a boil, reduce the heat, and simmer partially covered until most of the liquid is absorbed and there are steam holes in the top of the rice. Cover the pot tightly, reduce the heat to its lowest setting, and cook for 10 minutes. Turn off the heat and let the pot sit undisturbed for 5 minutes - do not stir the rice during the last 15 minutes. Fluff with a fork before serving. Serves 6 to 8. Ghee 1 lb (450 g) unsalted butter Melt the butter in a heavy saucepan over moderate heat. Increase the heat and bring the butter to a boil. When the surface is completely covered with foam, stir the butter gently and reduce the heat to the lowest possible setting. Simmer uncovered and undisturbed for 45 minutes, or until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the butter through a sieve lined with linen or four layers of cheesecloth. If there are any solids in the ghee, no matter how small, strain it again until it is perfectly clear. Pour the ghee into a glass jar and seal tightly. This recipe makes about 1 1/2 cups, and may be kept at room temperature for several months, or almost indefinitely refrigerated. It will congeal if refrigerated, and so must be warmed before using if liquid ghee is called for. Bon appetit from the Chef at World Wide Recipes Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2004 Report Share Posted July 27, 2004 I would use olive oil.. it can with stand the high temp. needed to fry the tough shelled spices you need... but then maybe soya, because of the sweeter flavor it has? Either way, I don't think you can go wrong with using a subsitute. xoTara --- In , " Catherine Turner " <catherineturner2000> wrote: > Hi, > > I'm a vegetarian trying to become a vegan, basically I am avoiding animal > products as much as I find possible. > > I wondered what people do if a recipe calls for ghee? This is made from > butter, and sometimes used in Indian cooking. I don't know how necessary > is, perhaps it could just be left out. Or perhaps it could be made with > soya instead, not sure. Below is one recipe I have which I'd like to try > (haven't tried it before) and do without the ghee. What do people think I > should do? > > (just looked at the recipe again, the ghee is used to basically fry, so I > guess I could just fry with oil but anyway would still like people's > comments, maybe ghee is sometimes used for things other than frying). > > This dish is popular among the Muslim population of India where it is > often served during the Muharram festival. The whole spices are > traditionally served with the dish even though they aren't meant to be > eaten, and will cause no harm if they are eaten accidentally. > Substitute turmeric for part or all of the saffron if you like, but > the result will lack the distinct aroma of the real thing. > > Saffron Pilaf (Zarda) > > 2 cups (500 ml) basmati rice > 1 tsp (5 ml) saffron threads > 4 Tbs (60 ml) ghee (see below) > 8-10 whole cloves > 6-8 green cardamom pods* > 1 stick cinnamon > 1/4 cup (60 ml) raisins > 1/4 cup (60 ml) sugar > Salt to taste > > * Available in finer supermarkets and Asian and Indian specialty shops > > To prepare rice in the traditional Indian manner, place it in a pot > and fill the pot with running water. Empty the pot by tipping it, > leaving the rice behind. Repeat 8 or 9 times and drain the rice. > Place the washed rice in a bowl, add 4 cups (1 L) cold water, and let > soak for 30 minutes. Drain the rice and reserve the water. Combine > the saffron and 2 tablespoons (30 ml) warm water in a small bowl and > mash the saffron with the back of a spoon until it is thoroughly > dissolved. Set aside. Heat the ghee in a heavy pot over moderate > heat and fry the cloves, cardamom pods, and cinnamon stick until > lightly browned and aromatic, about 1 minute. Add the rice and stir > until the rice is thoroughly coated with the ghee and begins to brown, > about 3 minutes. Add the reserved soaking water, saffron water, and > remaining ingredients. Bring to a boil, reduce the heat, and simmer > partially covered until most of the liquid is absorbed and there are > steam holes in the top of the rice. Cover the pot tightly, reduce the > heat to its lowest setting, and cook for 10 minutes. Turn off the > heat and let the pot sit undisturbed for 5 minutes - do not stir the > rice during the last 15 minutes. Fluff with a fork before serving. > Serves 6 to 8. > > Ghee > > 1 lb (450 g) unsalted butter > > Melt the butter in a heavy saucepan over moderate heat. Increase the > heat and bring the butter to a boil. When the surface is completely > covered with foam, stir the butter gently and reduce the heat to the > lowest possible setting. Simmer uncovered and undisturbed for 45 > minutes, or until the milk solids in the bottom of the pan have turned > golden brown and the butter on top is transparent. Strain the butter > through a sieve lined with linen or four layers of cheesecloth. If > there are any solids in the ghee, no matter how small, strain it again > until it is perfectly clear. Pour the ghee into a glass jar and seal > tightly. This recipe makes about 1 1/2 cups, and may be kept at room > temperature for several months, or almost indefinitely refrigerated. > It will congeal if refrigerated, and so must be warmed before using if > liquid ghee is called for. > > Bon appetit from the Chef at World Wide Recipes Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2004 Report Share Posted July 27, 2004 Thanks, I think I'll use olive oil. Catherine > > apprendsvegan [tarasch7] > 27 July 2004 17:45 > > Re: Ghee > > > I would use olive oil.. it can with stand the high temp. needed > to fry the tough shelled > spices you need... > > but then maybe soya, because of the sweeter flavor it has? > > Either way, I don't think you can go wrong with using a subsitute. > > xoTara > > > --- In > , " Catherine Turner " > <catherineturner2000> wrote: > > Hi, > > > > I'm a vegetarian trying to become a vegan, basically I am > avoiding animal > > products as much as I find possible. > > > > I wondered what people do if a recipe calls for ghee? This is made from > > butter, and sometimes used in Indian cooking. I don't know how > necessary > > is, perhaps it could just be left out. Or perhaps it could be made with > > soya instead, not sure. Below is one recipe I have which I'd > like to try > > (haven't tried it before) and do without the ghee. What do > people think I > > should do? > > > > (just looked at the recipe again, the ghee is used to basically > fry, so I > > guess I could just fry with oil but anyway would still like people's > > comments, maybe ghee is sometimes used for things other than frying). > > > > This dish is popular among the Muslim population of India where it is > > often served during the Muharram festival. The whole spices are > > traditionally served with the dish even though they aren't meant to be > > eaten, and will cause no harm if they are eaten accidentally. > > Substitute turmeric for part or all of the saffron if you like, but > > the result will lack the distinct aroma of the real thing. > > > > Saffron Pilaf (Zarda) > > > > 2 cups (500 ml) basmati rice > > 1 tsp (5 ml) saffron threads > > 4 Tbs (60 ml) ghee (see below) > > 8-10 whole cloves > > 6-8 green cardamom pods* > > 1 stick cinnamon > > 1/4 cup (60 ml) raisins > > 1/4 cup (60 ml) sugar > > Salt to taste > > > > * Available in finer supermarkets and Asian and Indian specialty shops > > > > To prepare rice in the traditional Indian manner, place it in a pot > > and fill the pot with running water. Empty the pot by tipping it, > > leaving the rice behind. Repeat 8 or 9 times and drain the rice. > > Place the washed rice in a bowl, add 4 cups (1 L) cold water, and let > > soak for 30 minutes. Drain the rice and reserve the water. Combine > > the saffron and 2 tablespoons (30 ml) warm water in a small bowl and > > mash the saffron with the back of a spoon until it is thoroughly > > dissolved. Set aside. Heat the ghee in a heavy pot over moderate > > heat and fry the cloves, cardamom pods, and cinnamon stick until > > lightly browned and aromatic, about 1 minute. Add the rice and stir > > until the rice is thoroughly coated with the ghee and begins to brown, > > about 3 minutes. Add the reserved soaking water, saffron water, and > > remaining ingredients. Bring to a boil, reduce the heat, and simmer > > partially covered until most of the liquid is absorbed and there are > > steam holes in the top of the rice. Cover the pot tightly, reduce the > > heat to its lowest setting, and cook for 10 minutes. Turn off the > > heat and let the pot sit undisturbed for 5 minutes - do not stir the > > rice during the last 15 minutes. Fluff with a fork before serving. > > Serves 6 to 8. > > > > Ghee > > > > 1 lb (450 g) unsalted butter > > > > Melt the butter in a heavy saucepan over moderate heat. Increase the > > heat and bring the butter to a boil. When the surface is completely > > covered with foam, stir the butter gently and reduce the heat to the > > lowest possible setting. Simmer uncovered and undisturbed for 45 > > minutes, or until the milk solids in the bottom of the pan have turned > > golden brown and the butter on top is transparent. Strain the butter > > through a sieve lined with linen or four layers of cheesecloth. If > > there are any solids in the ghee, no matter how small, strain it again > > until it is perfectly clear. Pour the ghee into a glass jar and seal > > tightly. This recipe makes about 1 1/2 cups, and may be kept at room > > temperature for several months, or almost indefinitely refrigerated. > > It will congeal if refrigerated, and so must be warmed before using if > > liquid ghee is called for. > > > > Bon appetit from the Chef at World Wide Recipes > > > > > To send an email to - > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2004 Report Share Posted July 28, 2004 Instead of ghee you can use oil - peanut is good for taste, so is olive oil, and more 'tasteless' oils would work too. If you have a 'buttery' spread such as Earth Balance (great stuff! - the best vegan butter substitute we've found, btw) that might give a more authentic flavour, but we just use oil for Indian cookery ;=) - and we do a lot of it. Also, I might mention that some Indian restaurants use oil instead of ghee. Best, Pat in Montreal ;=) ===== psybermus LISTS: townhounds/ / vegetarianslimming/ HOMEPAGE: http://www.angelfire.com/art/pendragon/ ---- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2004 Report Share Posted July 28, 2004 , I am from India originally. Ghee is deadly and addictive. It is not good for health at all. It is a trans fat. Those who take it regularly are guaranteed to have heart and other health problems. It is thought of as a luxury but actually it is not. Vijay Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2004 Report Share Posted July 30, 2004 Hi Vijay, I am glad to meet someone with information on this (I asked months ago but I guess you weren't on the list yet). I use a vegetable ghee free from dairy/animal ingredients quite a bit in my Middle Eastern and Indian cooking. Is this the kind you are referring to? (I think the name brand in partricular is 'Dalia'- it comes in a yellow can with green lettering - I just finished it though so I don't know if I'm right on the name.) Also, I personally would not substitute olive oil for ghee; rather I would use canola oil or ugggg...the name slips my mind - EarthBalance (!??) margarine sticks - the sticks are for cooking/baking while the tubs are for spreading. Lisa - rvijay07 Wednesday, July 28, 2004 10:27 AM Re: Ghee ,I am from India originally. Ghee is deadly and addictive. It is not good for health at all. It is a trans fat. Those who take it regularly are guaranteed to have heart and other health problems.It is thought of as a luxury but actually it is not.Vijay To send an email to - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2004 Report Share Posted July 30, 2004 , " l. a l j u w a i e " <lisa@a...> wrote: > Hi Vijay, > > I am glad to meet someone with information on this (I asked months ago but I guess you weren't on the list yet). > > I use a vegetable ghee free from dairy/animal ingredients quite a bit in my Middle Eastern and Indian cooking. Is this the kind you are referring to? (I think the name brand in partricular is 'Dalia'- it comes in a yellow can with green lettering - I just finished it though so I don't know if I'm right on the name.) > > Also, I personally would not substitute olive oil for ghee; rather I would use canola oil or ugggg...the name slips my mind - EarthBalance (!??) margarine sticks - the sticks are for cooking/baking while the tubs are for spreading. > > Lisa Yes, the Ghee from Vegetable/Animal ingredients is what I am referring to. Vegetable Ghee is probably made from hydrogenation. Almost all Margarines are definetely Trans Fats. Butter is better than Margarine. Please read on Trans Fats on the net. Encourage your friends and others also to read on Trans Fats. It is very important for you and your family. Best Regards, Vijay Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2004 Report Share Posted July 30, 2004 Hi Lisa Sorry you didn't get an answer when you asked before - I don't know anything about ghee, possibly nobody else on the list knew at the time. \ Jo - l. a l j u w a i e Friday, July 30, 2004 12:51 AM Re: Re: Ghee Hi Vijay, I am glad to meet someone with information on this (I asked months ago but I guess you weren't on the list yet). I use a vegetable ghee free from dairy/animal ingredients quite a bit in my Middle Eastern and Indian cooking. Is this the kind you are referring to? (I think the name brand in partricular is 'Dalia'- it comes in a yellow can with green lettering - I just finished it though so I don't know if I'm right on the name.) Also, I personally would not substitute olive oil for ghee; rather I would use canola oil or ugggg...the name slips my mind - EarthBalance (!??) margarine sticks - the sticks are for cooking/baking while the tubs are for spreading. Lisa - rvijay07 Wednesday, July 28, 2004 10:27 AM Re: Ghee ,I am from India originally. Ghee is deadly and addictive. It is not good for health at all. It is a trans fat. Those who take it regularly are guaranteed to have heart and other health problems.It is thought of as a luxury but actually it is not.Vijay To send an email to - To send an email to - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2004 Report Share Posted July 30, 2004 ) Thanks Jo! That's ok, I wasn't upset about it ))) But am glad to learn! Lisa - Jo Friday, July 30, 2004 10:59 AM Re: Re: Ghee Hi Lisa Sorry you didn't get an answer when you asked before - I don't know anything about ghee, possibly nobody else on the list knew at the time. \ Jo - l. a l j u w a i e Friday, July 30, 2004 12:51 AM Re: Re: Ghee Hi Vijay, I am glad to meet someone with information on this (I asked months ago but I guess you weren't on the list yet). I use a vegetable ghee free from dairy/animal ingredients quite a bit in my Middle Eastern and Indian cooking. Is this the kind you are referring to? (I think the name brand in partricular is 'Dalia'- it comes in a yellow can with green lettering - I just finished it though so I don't know if I'm right on the name.) Also, I personally would not substitute olive oil for ghee; rather I would use canola oil or ugggg...the name slips my mind - EarthBalance (!??) margarine sticks - the sticks are for cooking/baking while the tubs are for spreading. Lisa - rvijay07 Wednesday, July 28, 2004 10:27 AM Re: Ghee ,I am from India originally. Ghee is deadly and addictive. It is not good for health at all. It is a trans fat. Those who take it regularly are guaranteed to have heart and other health problems.It is thought of as a luxury but actually it is not.Vijay To send an email to - To send an email to - To send an email to - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2004 Report Share Posted July 31, 2004 Please don`t be put off eating at Indian restaurants because of Ghee. My local takeaway uses vegetable Ghee ( yes I didn`t know there was such a thing either! until I saw the container it came in ). The takeaway/restaurant owners are usually only to glad to speak to vegans and answer questions. You usually find the more expensive places use Clarified butter Ghee. If you want to use an oil that can withstand a high temperature and not have a strong flavour of its own try using peanut or canola. The Valley Vegan......Catherine Turner <catherineturner2000 wrote: Thanks, I think I'll use olive oil.Catherine> > apprendsvegan [tarasch7]> 27 July 2004 17:45> > Re: Ghee>>> I would use olive oil.. it can with stand the high temp. needed> to fry the tough shelled> spices you need...>> but then maybe soya, because of the sweeter flavor it has?>> Either way, I don't think you can go wrong with using a subsitute.>> xoTara>>> --- In> , "Catherine Turner"> wrote:> > Hi,> >> > I'm a vegetarian trying to become a vegan, basically I am> avoiding animal> > products as much as I find possible.> >> > I wondered what people do if a recipe calls for ghee? This is made from> > butter, and sometimes used in Indian cooking. I don't know how> necessary> > is, perhaps it could just be left out. Or perhaps it could be made with> > soya instead, not sure. Below is one recipe I have which I'd> like to try> > (haven't tried it before) and do without the ghee. What do> people think I> > should do?> >> > (just looked at the recipe again, the ghee is used to basically> fry, so I> > guess I could just fry with oil but anyway would still like people's> > comments, maybe ghee is sometimes used for things other than frying).> >> > This dish is popular among the Muslim population of India where it is> > often served during the Muharram festival. The whole spices are> > traditionally served with the dish even though they aren't meant to be> > eaten, and will cause no harm if they are eaten accidentally.> > Substitute turmeric for part or all of the saffron if you like, but> > the result will lack the distinct aroma of the real thing.> >> > Saffron Pilaf (Zarda)> >> > 2 cups (500 ml) basmati rice> > 1 tsp (5 ml) saffron threads> > 4 Tbs (60 ml) ghee (see below)> > 8-10 whole cloves> > 6-8 green cardamom pods*> > 1 stick cinnamon> > 1/4 cup (60 ml) raisins> > 1/4 cup (60 ml) sugar> > Salt to taste> >> > * Available in finer supermarkets and Asian and Indian specialty shops> >> > To prepare rice in the traditional Indian manner, place it in a pot> > and fill the pot with running water. Empty the pot by tipping it,> > leaving the rice behind. Repeat 8 or 9 times and drain the rice.> > Place the washed rice in a bowl, add 4 cups (1 L) cold water, and let> > soak for 30 minutes. Drain the rice and reserve the water. Combine> > the saffron and 2 tablespoons (30 ml) warm water in a small bowl and> > mash the saffron with the back of a spoon until it is thoroughly> > dissolved. Set aside. Heat the ghee in a heavy pot over moderate> > heat and fry the cloves, cardamom pods, and cinnamon stick until> > lightly browned and aromatic, about 1 minute. Add the rice and stir> > until the rice is thoroughly coated with the ghee and begins to brown,> > about 3 minutes. Add the reserved soaking water, saffron water, and> > remaining ingredients. Bring to a boil, reduce the heat, and simmer> > partially covered until most of the liquid is absorbed and there are> > steam holes in the top of the rice. Cover the pot tightly, reduce the> > heat to its lowest setting, and cook for 10 minutes. Turn off the> > heat and let the pot sit undisturbed for 5 minutes - do not stir the> > rice during the last 15 minutes. Fluff with a fork before serving.> > Serves 6 to 8.> >> > Ghee> >> > 1 lb (450 g) unsalted butter> >> > Melt the butter in a heavy saucepan over moderate heat. Increase the> > heat and bring the butter to a boil. When the surface is completely> > covered with foam, stir the butter gently and reduce the heat to the> > lowest possible setting. Simmer uncovered and undisturbed for 45> > minutes, or until the milk solids in the bottom of the pan have turned> > golden brown and the butter on top is transparent. Strain the butter> > through a sieve lined with linen or four layers of cheesecloth. If> > there are any solids in the ghee, no matter how small, strain it again> > until it is perfectly clear. Pour the ghee into a glass jar and seal> > tightly. This recipe makes about 1 1/2 cups, and may be kept at room> > temperature for several months, or almost indefinitely refrigerated.> > It will congeal if refrigerated, and so must be warmed before using if> > liquid ghee is called for.> >> > Bon appetit from the Chef at World Wide Recipes>>>>> To send an email to - > Quote Link to comment Share on other sites More sharing options...
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