Yes you heard it right..ghee the
most important food product in our kitchen has successfully made a comeback.
The nutriotinists/dieticians now explicitly prescribe ghee in the food chart
that they offer to their clients.
Our grannies always used generous
amounts of ghee for the tadka in our dals. Mithais were invariably made in asli
ghee. In certain parts of India, ghee was served in a katori as an
accompaniment with the meal, it was strongly believed that consuming ghee will
lead to good health, shiny hair and supple skin. When someone at home used to
fall sick, they were served with khichdi and a dollop of ghee to regain
strength. Ayurveda also gives special importance to ghee. In olden days people
used to follow Ayurveda to the t wherein usage of ghee was a must.
However suddenly a few years
later ghee was blacklisted.. it was looked upon as a villain in the kitchen and
we were clearly asked to stay away from it as it was closely associated with
weight gain, cholesterol, heart problems etc. So most of us quickly shifted to
oil, using ghee only on rare occasions.
But then the question that
arose was which oil to use. The market was flooded with a variety of oil you
name it.. sunflower oil, rice bran oil, coconut oil, ground nut oil ,mustard
oil, olive oil etc. They then said that choice of the cooking oil should be in line with the geographical &
conditions.
Now cut to recent times the good
old asli ghee has made a dramatic comeback with a bang. Along with dieticians
and nutritionists even some doctors are prescribing and promoting ghee for good
health. They have concluded that ghee must be an integral part of your food.
Must be consumed regularly though in limit.
So what are we waiting for dug
your teeth into that home-made mithai laden in asli ghee and enjoy the soulful
khichdi with a dollop of ghee without being conscious of weight gain until they
say the otherwiseJ
