The document discusses the importance of ghee in Indian cuisine, highlighting its health benefits such as promoting heart health, burning body fat, and being safe for lacto-intolerant individuals. It provides recipes for three dishes—Dal Makhani, Bombay Potatoes, and Gajar Ka Halwa—incorporating ghee as a key ingredient, along with detailed cooking instructions. Additionally, it introduces 'Himalayan Natives,' a brand dedicated to producing natural ghee sourced from the Himalayan region.

1. Himalayan Natives
Recipes using Ghee

2. About Desi Cow Ghee
Ghee has been a part and parcel of Indian cuisine for a long time. The word ‘ghee’ itself evokes memories of
festivities. Ghee comes with certain benefits that help your body stay young and active.
Some benefits of Desi Cow Ghee-
• Good Heart Health
• Burns Body Fat
• Strong Bones
• Muscle Growth

3. What makes Ghee unique for cooking?
• Compared to most of the cooking oils, ghee has a higher smoke point which stands at 485° F (compared to its
sibling, butter which has 350° F). What this means is, ghee is a much better and safer option when it comes
sautéing, stir-frying and deep-frying. A lower smoke point means the oil starts to burn at a lower temperature and
this can release free radicals which are harmful to the body
• Ghee is free from milk solids thereby being safe for the lactose intolerant
• Ghee can be added to dishes to give that rich and nutty, caramel-like flavor

4. Recipe
Dal Makhani

5. Ingredients
● ¼ cup kidney beans (rajma)
● ¾ cup of whole black urad
● 3 cups of water for cooking
● 1 bay leaf
● 2 large tomatoes, chopped
● 1-2 tbsp. of ghee
● 1 tsp. of Kashmiri chili powder, ginger-garlic paste,
coriander powder each
● ½ tsp. of turmeric powder and cumin powder each
● 1 large finely chopped onion
● 2 tbsp. of fresh cream
● Generous pinch of asafoetida
● ¾ tsp. of Kashmiri chili powder
● ¼ tsp. of garam masala (optional)
● Few chopped coriander leaves and
● Salt to taste

6. Directions
Cooking dal:
● Add the urad dal and kidney
beans in a large bowl and soak
in sufficient water for 8 hours
● Drain the water and rinse the
dal & beans and then transfer to
a cooker
● Add 3 cups of water and salt to
taste
● Cook on medium flame and wait
for 5 whistles or till you are
certain the dal is completely
cooked
Making the dal makhani:
● In a large kadhai, add ghee and saute bay leaves till the
fragrance comes
● Add the chopped onions and saute till they turn golden brown
● Once the onion changes color, add the ginger-garlic paste and
saute until the raw smell is gone
● Add the chopped tomatoes and cook till they become soft
● Once soft, add the powders - turmeric, coriander, cumin, chili,
and salt to taste and cook the masala for about a minute
● Once the oil starts to come out of the masalas, add the cooked
dal and stir
● Based on your consistency requirement, add water
● Boil the mix for like 15 minutes so that the dal absorbs the flavor
and turns thick
● Add the fresh cream for that creamy texture
● Top-up the dish with coriander leaves
Tempering:
● Heat the tadka pan and heat ghee
(add basis your requirement)
● Add the chili powder and garam
masala and heat for 2-3 min
(optional)
● Pour the mix over the dal makhani
till you get a bright color and flavor
● Serve the dish with jeera rice or
garlic naan

7. Recipe
Bombay potatoes

8. Ingredients
● 350 gm of potato, boiled and quartered
● 4 tbsp. of ghee
● ¼ tsp. of mustard seeds and turmeric powder each
● 2 pinches of chili powder
● Salt to taste

9. Directions
● Heat ghee in a pan
● Add mustard seeds and wait till they pop
● Add chili powder, turmeric powder, and salt into this mixture
● Fry the masala for 1 minute and then add the cooked potatoes
● Fry the potatoes for about 4 minutes until they appear to have crispy edges
● Cover the pan and cook for 5 more min on low flame
● Serve hot

10. Recipe
Gajar (carrot) ka halwa

11. Ingredients
● 8-9 medium-sized carrots, peeled and shredded
● 4 tbsps of ghee
● 4 cups of milk
● 1 tsp. of cardamom powder
● 10-12 tbsps. of sugar
● 10-12 cashew nuts and chopped almonds each
● 2 tbsp. of raisins
● 1 pinch of saffron strands (optional)

12. Directions
● In a non-stick kadhai or thick bottomed pan, mix the grated carrot and milk
● Boil the whole mixture on low flame and then simmer
● Keeping stirring while simmering to avoid the dish getting burned
● During simmering, the grated carrots will cook in the milk and the amount of milk gets reduced
● When the milk is reduced by 75 percent, add ghee, sugar and cardamom powder to the mixture
● Stir in between and continue to simmer on low flame
● Add the cashews, almonds, raisins, and saffron to the mixture
● Simmer till the milk is evaporated completely
● Enjoy your gajar ka halwa

13. Himalayan Natives
Himalayan Natives is a new brand under Khanal Foods Pvt. Ltd. that has ventured into the natural ghee market of India.
They are a Himalayan food company committed to bringing you 100% natural, wholesome, and joyous food, sourced
lovingly from the pristine Himalayan region.
Currently, Himalayan Natives offers Cow Ghee and A2 Badri Cow Ghee with Organic and Yak Ghee next in the line-up.
FOOD FROM THE LAND OF THE HIMALAYAS