Ghee to My Heart

After a month of meatloaf, I needed to veg out for a while.  Luckily, from the files come seven varieties of raita.   A topping, a side dish, a dip, it completes vegetarian meals nicely. But more on that later…

 I consulted Deborah Madison’s Vegetarian Cooking for Everyone for Indian inspired dishes.  Healthy was on my mind, but I’m not sure that I got it with the Indian-Style Saute of Cauliflower and Greens.  A virtuous combination of potatoes, cauliflower, spinach, watercress, and carrot, it also had ghee, Indian clarified butter.  I’ve never cooked with ghee before, but I know I like it given my dopamine high from the ghee dosa at The Temple Canteen, and my love for brown butter.  If there was a greater word for love, it would be how I feel about ghee right now.  The nutty, silky flavor permeates through the quick saute, emerging through the spices.  The heady aroma is addicting, with every bite, I want more.  Think Pavlov dog.  Think crack cocaine.


I’m so into ghee that I try to incorporate it into other dishes from the book.  Spicy Chickpeas with Ginger is a tomatoe-y stew for which I took great liberties and lessons from the previous recipe – ghee instead of oil, more garlic and ginger than required, canned diced tomatoes instead of the underripe ones right now, and a quick toss of spinach in the mix.  Sadly, the ghee was buried by the tangy tomatoes, not the best use of its talents.


The ghee becomes and overachiever in mujadarrah, Lentils and Rice with Fried Onions.  Basic and plain, dressed up only with the sweetness of carmelized onions, ghee makes it rich and indulgent, delivering butteriness in every bite.  Absolutely delicious, but probably not the ascetic dish that it’s meant to be.  Going to show, who needs meat when I have ghee.



One Response to “Ghee to My Heart”

  1. Rating Raita « The Littlest Kitchen Says:

    […] for weeks.  Not just the Indian inspired dishes that I’ve been making as an excuse for ghee, but on eggs, as a dip, anything that needs a spot of creaminess, spiciness, and crunchiness.  The […]

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