Everyday Cooking With A2 Cow Ghee: Tadka, Rotis, Rice and More

A jar of good ghee goes furthest when you use it where its aroma matters most. A spoon in the right place can make a simple meal taste special. Here's how to use A2 cow ghee in everyday cooking, starting with the most important skill: the tadka.

How to make a perfect ghee tadka

A tadka (tempering) blooms spices in hot fat so their flavour spreads through a dish. Ghee works especially well because it carries aroma beautifully.

1. Heat the ghee on medium. For a dal serving four, 1 to 2 teaspoons is usually enough. The ghee is ready when it shimmers and a cumin seed sizzles immediately.
2. Add whole spices first. Jeera or rai go in first and should crackle within seconds.
3. Then the quick-burning ones. Hing, curry leaves, garlic and dried red chillies go in next, for just a few seconds.
4. Powders last, off the heat. Red chilli powder or haldi burn quickly, so add them after turning off the flame.
5. Pour immediately. Pour the sizzling tadka over the dal, raita or kadhi and cover for a minute to trap the aroma.

Common tadka mistakes: ghee that isn't hot enough (spices taste raw), ghee that's smoking (spices turn bitter) and garlic that browns too far.

Ghee tadka pairings to try

• Dal: jeera, hing, garlic, dried red chilli.
• Khichdi: jeera, hing, a pinch of haldi.
• Raita or chaas: jeera, a pinch of hing, curry leaves.
• Kadhi: methi seeds, jeera, dried red chilli, hing.

Other everyday uses

On rotis and parathas

Brush a few drops on a hot phulka, or use ghee to roast parathas on the tawa for a crisp, golden finish.

In rice

A teaspoon of ghee in the water keeps basmati grains separate and fragrant. Jeera rice and pulao often start with ghee.

In sabzi

Use ghee for dry sabzis like aloo jeera or beans, or add a small spoon to finish a curry.

In sweets

Ghee is the base of halwa, ladoo, panjeeri and many barfis. See our kaju katli and badam katli recipes.

For roasting

Roast makhana, dry fruits, sooji or vermicelli in a little ghee for flavour.

How much is enough?

A little goes a long way. Use it where you can taste it, and use plant oils for other cooking to keep your total fat in balance. Read more in Ghee in an Everyday Diet.

From the PoshBhumi pantry

Our PoshBhumi A2 Cow Ghee is made from Gir cow milk by the bilona method. Pair it with Premium Hing and Haldi for your next tadka.