Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun A clarified semifluid butter used especially in South Asian cooking.
from The Century Dictionary.
- noun The solid fat obtained from the seeds of Madhuca butyracea, a tree found in northern India. It is used as a food, and also for an ointment, and in making soap and candles.
- noun In the East Indies, a liquid clarified butter made from the milk of cows and buffaloes, coagulated before churning.
from the GNU version of the Collaborative International Dictionary of English.
- noun India Butter clarified by boiling, and thus converted into a kind of oil.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun A type of
clarified butter used in South Asiancooking ; usli ghee. - noun in India
vegetable oil for cooking.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun clarified butter used in Indian cookery
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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He said it was made by frying shredded carrots in ghee and then simmering in whole milk with sugar till is formed a thick mass and left the sides of the pot.
Lite Gajar Halwa Anjali 2009
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He said it was made by frying shredded carrots in ghee and then simmering in whole milk with sugar till is formed a thick mass and left the sides of the pot.
Archive 2009-02-01 Anjali 2009
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Just think of the cauliflower as being served in a butter sauce -- the ghee is crucial to the success of the dish.
Gobhi Hari Matar Sabji (Sauteed Cauliflower & Green Peas) Laura 2009
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Just think of the cauliflower as being served in a butter sauce -- the ghee is crucial to the success of the dish.
Archive 2009-05-01 Laura 2009
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A blend of baby spinach, Swiss chard and just a tiny bit of broccoli, sauteed in ghee, cornflour, spices and topped with home made paneer ...... a treat for hungry stomachs, serve this with some puris or parathas and you have a meal that is sure to nourish.
JFI Greens: Swiss Chard-Spinach Blend with Paneer Cardamom 2007
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The ghee is just to lubricate the tummy as the mangoes create heat.
Amras Malai Bhat and Amras Puri Anjali 2007
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The ghee is just to lubricate the tummy as the mangoes create heat.
Archive 2007-06-01 Anjali 2007
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Now add the gundar that had been fried in ghee in the beginning.
Adadiya Cardamom 2007
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Fry beetroot in ghee, then sprinkle milk or water and close the pan, till it looses its raw flavour.
Oven Methi Nan Anjali 2006
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A tarka is made of spices and sometimes onions or chiles cooked in ghee or oil, then stirred into a dish just before serving to fill it with fragrance and delightful flavor.
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