Fats Used for Cooking

Ghee (clarified butter) or vegetable ghee (clarified margarine) is used as a rule for cooking the dishes described in this book. The use of butter or margarine without clarification is not recommended for the preparation of curries because both of them when heated result in some deposit which settles down and sticks to the bottom. Hence the food prepared by the addition of masala fried in butter or margarine acquires an insipid flavour.

If however it is necessary to use butter in place of ghee, increase the quantity stated in the recipes by 25%. Margarine also can be used in the same way but it does not produce such good results as are obtained with butter.