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  2. When (And Why) You Should Be Using Ghee Instead Of Butter - AOL

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  3. 22 Winter Appetizer Recipes for a Warm Welcome - AOL

    www.aol.com/22-winter-appetizer-recipes-warm...

    Saba, a tart grape juice syrup, is drizzled over creamy goat cheese, olive oil, and fresh herbs then baked until bubbly. This recipe, from 2007 F&W Best New Chef Gavin Kaysen of Spoon and Stable ...

  4. Ghee - Wikipedia

    en.wikipedia.org/wiki/Ghee

    The type of ghee, in terms of animal source, tends to vary with the dish; for example, ghee prepared from cow's milk (Bengali: গাওয়া ঘী, gaoa ghi) is traditional with rice or roti or as a finishing drizzle atop a curry or dal (lentils) whereas buffalo milk ghee is more typical for general cooking purposes.

  5. Indian cuisine - Wikipedia

    en.wikipedia.org/wiki/Indian_cuisine

    Hydrogenated vegetable oil, known as Vanaspati ghee, is another popular cooking medium. [35] Butter-based ghee, or deshi ghee, is used commonly. Many types of meat are used for Indian cooking, but chicken and mutton tend to be the most commonly consumed meats. Fish and beef consumption are prevalent in some parts of India, but they are not ...

  6. Chicken ghee roast - Wikipedia

    en.wikipedia.org/wiki/Chicken_Ghee_Roast

    Chicken ghee roast is a popular Tuluva Mangalorean Chicken recipe whose origins go back to the town, Kundapur, close to Udupi. [1] Chicken ghee roast is fiery red in colour, and has a tangy and spicy flavor with ghee and roasted spices. [2] [3]

  7. You Won’t Believe Everything You Can Make In Your Air Fryer

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    Air Fryer Buttermilk Onion Rings. Cornstarch and seltzer combine with buttermilk to keep the batter light, while the fine cornmeal and paprika give each bite a little more crunch and flavor that ...

  8. Spiced rice - Wikipedia

    en.wikipedia.org/wiki/Spiced_rice

    Some recipes might also incorporate tomato slices [1] and curry leaves. After sauting briefly, water is added, depending on the quantity of rice used for preparation. Once the water comes to boil, the rice is added into the broth and then, is allowed to be cooked on low to medium flame for about 5-10 minutes (depending on type of fuel, size of ...

  9. Tempering (spices) - Wikipedia

    en.wikipedia.org/wiki/Tempering_(spices)

    Tempering is a cooking technique used in India, Bangladesh, Nepal, Pakistan, and Sri Lanka in which whole spices (and sometimes also other ingredients such as dried chillies, minced ginger root or sugar) are cooked briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with ...

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