ghee

Type: Term Pronunciation: gē Definitions: 1. A clarified butter in India made from cow or buffalo milk that has been coagulated before churning; used as an emollient, a dressing for wounds, and a food.
Found on http://www.medilexicon.com/medicaldictionary.php?t=36902

Ghee

(Indian) Clarified butter (without milk solids)
Found on http://theory.tifr.res.in/bombay/history/people/cuisine/vocab.html

ghee

[n] - clarified butter used in Indian cookery
Found on http://www.webdictionary.co.uk/definition.php?query=ghee

Ghee

Indian food terms > Ghee
Found on http://www.spicesofindia.co.uk/acatalog/Glossary-of-Indian-Food-Terms-G-I.h

Ghee

Ghee (gē) noun [ Hind. ghī clarified butter, Sanskrit ghrta .] Butter clarified by boiling, and thus converted into a kind of oil. [ India] Malcom.
Found on http://www.encyclo.co.uk/webster/G/24

ghee

A clarified butter in India made from cow or buffalo milk that has been coagulated before churning; used as an emollient, a dressing for wounds, and a food. ... Origin: Eng. Spelling of Hind. Ghi ... (05 Mar 2000) ...
Found on http://www.mondofacto.com/facts/dictionary?ghee

ghee

noun clarified butter used in Indian cookery
Found on http://wordnetweb.princeton.edu/perl/webwn?s=ghee

Ghee

• (n.) Butter clarified by boiling, and thus converted into a kind of oil.
Found on http://thinkexist.com/dictionary/meaning/ghee/

ghee

clarified butter, a staple food on the Indian subcontinent. As a cooking oil, ghee is the most widely used food in India, apart from wheat and rice.[2 related articles]
Found on http://www.britannica.com/eb/a-z/g/28

Ghee

Clarified, nut-flavored butter. Made by slowly melting butter, skimming the foam, and saving the remaining golden liquid. Indian cooks simmer the butter until all the moisture evaporates. Ghee is used for cooking vegetables and meats.
Found on http://www.foodler.com/glossary/cuisines/Indian/5.html

Ghee

Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian (Indian, Bangladeshi, Nepali and Pakistani) cuisine. The word ghee comes from घृत ({IAST|ghṛta}, IPA `sprinkled`) and has several names around the world (Bengali: ঘী ghee, Punjabi: ਘਿਉ ghyo, Hindi: घी ghī, Gujarati: ઘી..
Found on http://en.wikipedia.org/wiki/Ghee

Ghee

Ghee is the clarified butter-fat obtained from buffalo or cow butter. It is widely used in the Punjab area of India for cooking, and amongst Punjabi cooks outside of India. The milk is boiled for an hour or so, and cooled, after which a little curdled milk is added. Next morning the curdled mass is churned for half an hour; some hot water is then a
Found on http://www.probertencyclopaedia.com/browse/QG.HTM

ghee

ghee: see butter.
Found on http://www.infoplease.com/ce6/society/A0935213.html

ghee

(GEE) - Ghee is clarified butter with all of the water and solids removed. Ghee will not scorch or burn and can be cooked at higher temperatures than any oil. It allows cooking with butter at a higher temperature before it will burn. It removes the milk solids from the butter and will last in the fridge for a long time! Ghee can be used in place o.
Found on http://whatscookingamerica.net/Glossary/G.htm

Ghee

Clarified butter.
Found on http://www.bikramyoga.com/BikramYoga/yoga_glossary.php

Ghee

The Indian name for cooking fat. Most commonly used is clarified butter made from the milk of buffaloes and yaks. In regions where milk is unobtainable, mustard and sesame oil are used.
Found on http://www.foodworks-intl.com/page1_glossary_of_culinary_terminology.htm

Ghee

This is clarified butter or pure butter that is cooked for about two hours, until the impurities in it settle to the bottom. This is the highest quality cooking fat you can use. Delicious but also most fattening!
Found on http://www.quickindiancooking.com/glossary/

Ghee

Ghee is clarified butter, used for frying.
Found on http://www.ralpharama.co.uk/item.php?page=curry%20glossary

Ghee

Clarified butter.
Found on http://beyondcurries.blogspot.co.uk/2009/03/glossary.html
No exact match found