Ghee

Ghee wani nau'in man shanu ne, wanda ya samo asali ne daga Yankin Indiya. Ana amfani dashi don dafa abinci, a matsayin maganin gargajiya, da kuma bukukuwan addinin Hindu.

 Bayyanawa 
Ghee yawanci ana shirya shi ta hanyar dafa man shanu, wanda aka yi amfani da shi daga cream, cire duk wani ƙazanta daga farfajiya, sannan zuba da riƙe mai mai tsabta yayin samun wani amfani don ragowar da ta zauna a kasa. Ana iya ƙara kayan yaji don dandano. Yanayi, launi, da dandano na ghee sun dogara da ingancin man shanu, madara da aka yi amfani da ita a cikin tsari, da kuma tsawon lokacin tafasa.

 Magana 
Kalmar ghee ta fito ne daga Sanskrit: (ghṛta-, [ɡɦr̩tɐ]) 'mai haske', daga turare, , 'don yayyafa';  yana da alaƙa da kalmar Tsohon Girkanci  (, 'ya shafa, an shafa'), daga abin da aka samo kalmar Turanci Kristi. 

 A cikin addinin Hindu 
A al'ada, ana yin ghee daga madarar shanu, ko dai saniya ko buffalo na ruwa, kuma an yi amfani da shi a cikin al'ada tun zamanin Vedic. Bukata ce mai tsarki a cikin Vedic Yajña da homa (al'adun wuta), ta hanyar Agni (wuta) don miƙa hadaya ga alloli daban-daban (Dubi: Yajurveda).

Ana amfani da bukukuwan wuta don bukukuwan kamar aure da jana'iza. Ana buƙatar Ghee a cikin bautar Vedic na mūrtis (alloli na allahntaka), tare da Diya-linkid="205" href="./Aarti" id="mwSg" rel="mw:WikiLink" title="Aarti">aarti (bayar da fitilar ghee) da ake kira diyā ko Dyrpa kuma don Pañcāmṛta (Panchamruta) inda ake amfani da ghee tare da mishri, zuma, madara, da da da dahi (curd) don wanke alloli a ranar bayyanar Krishna a Janmashtami, Śiva (Shiva) a Mahā-śivarātrī (Mahavaratri). Akwai waƙar yabo ga ghee. A cikin Mahabharata, an haifi Kaurava daga tukwane na ghee.

Hakanan ana amfani da Ghee a cikin bhang don dumama wiwi don haifar da decarboxylation, yana sa abin sha ya zama mai hankali.

A cikin Nassi na Buddha, ana amfani da matakai na samar da madara a matsayin kwatanci don matakai na haskakawa. Samfurin mafi girma, sarpir-maṇḍa, an yi la'akari da shi a matsayin ghee ko man shanu mai tsabta.

 Amfani da abinci 
Ghee ya zama ruwan dare a cikin abinci daga Yankin Indiya, gami da shirye-shiryen shinkafa na gargajiya (kamar Biryani). A Maharashtra, polis ko Gurasar Indiya suna tare da ghee. Misali, 'Puranpoli', ana cin abinci na Maharashtrian tare da ghee mai yawa. A Rajasthan, ghee sau da yawa yana tare da Baati. A duk faɗin Arewacin Indiya, ana ba da Roti tare da ghee. A Karnataka da Tamil Nadu, ana ba da ghee tare da Dosas, da kesari bhath. A Lens" Bengal (duka West Bengal da Bangladesh) da Gujarat, Kishdi abinci ne na gargajiya na yamma na shinkafa tare da lentils, wanda aka dafa a cikin curry da aka yi da dahi (curd), tsaba na cumin, ganyen curry, masara, turmeric, tafarnuwa, gishiri da ghee. Har ila yau, sinadarin ne a cikinadi da Katin zaki na Indiya, kamar Mysore pak, da kuma nau'ikan halva da laddu. Gidan cin abinci na Indiya yawanci suna kunshe da ghee mai yawa, wani lokacin suna shafa naan da Roti tare da shi, ko dai a lokacin shiri ko kafin a ba da abinci. A cikin jihar Odisha ana amfani da ghee sosai a cikin Abincin Odia kamar Khechedi da Dalma . Musamman abincin satwik da aka shirya a mafi yawan temples a Odisha yana da ghee a matsayin babban sinadarin al'adar abinci. Ana amfani da Ghee a cikin Abincin Kudancin Indiya don daidaita curries da kuma shirya abincin shinkafa da kayan zaki. Har ila yau, 'yan Indiyawan Arewa suna ƙara ghee zuwa shinkafa kafin su ci shi tare da pickles, dal da curries. Mutanen Arewacin Indiya suna daga cikin manyan masu amfani da ghee. Abinci na kayan lambu na Andhra Pradesh musamman suna amfani da ghee don shirya kayan lambu masu dadi da masu daɗi. Ghee yana da mahimmanci ga abincin gargajiya na Arewacin Indiya, tare da parathas, daals da curries sau da yawa ta amfani da ghee maimakon mai don dandano mai kyau. Irin ghee, dangane da tushen dabba, ya bambanta da abincin; alal misali, ghee da aka shirya daga madarar saniya (Bengali: গাoya ঘী, gaoa ghi) na gargajiya ne tare da shinkafa ko Roti ko a matsayin mai kammalawa a saman curry ko daal (lentils) yayin da ghee na madara ya fi dacewa da dalilai na dafa abinci.
alt=In the cream butter method, cream separated from milk must be churned to produced butter. The butter then undergoes heat clarification.|thumb|A cikin hanyar man shanu, ana raba man shanu daga madara kuma an yi amfani da shi don samar da man shanu. Man shanu sa'an nan kuma ya sami haske mai zafi.

 Man shanu 
Ana zuba madara mai zaki a cikin man shanu. Ana tafasa man shanu a cikin kwanon rufi don ba da damar ruwa ya bushe. Ana canja wurin ghee mai zafi kuma ana adana shi.

 Cream kai tsaye 
Sabon cream, al'ada ko wanke cream ana canza shi kai tsaye zuwa ghee. Wannan hanyar tana buƙatar lokaci mai tsawo kuma tana samar da dandano mai ɗanɗano.

 Man shanu 
Ana raba madara a cikin cream wanda aka juya shi cikin man shanu. Man shanu yana fuskantar tsabtace zafi don samar da ghee.

 Kafin rarraba 
Wannan hanyar ta dace da man shanu mai yawa. Ana narkar da man shanu a 80-85   na minti 30. Ana haifar da yadudduka na barbashi na furotin, kitse da madara. An zubar da madara. Sauran yadudduka na kitse ana dumama su zuwa zafin jiki na  ° C (230 ° F) don cire danshi da haɓaka dandano.

 Kunshin 
Ana samun Ghee gabaɗaya a cikin kwalba na gilashi. Ya kamata a kiyaye su daga hasken rana kai tsaye kamar yadda hasken rana zai iya haifar da danshi don ginawa a cikin kwalba. Ruwa na iya haifar da lalacewa ga ingancin ghee da kuma rage rayuwar ajiya. Don hana hanzarin Tsarin oxidation, ya kamata a kare su daga duk abin da ke haifar da shi, kamar Hasken UV daga hasken rana da fitilu masu haske. Idan kwalba ba a buɗe ta ba, ba lallai ba ne a sanyaya ta muddin an cika yanayin da aka ambata a baya. Da zarar an buɗe su, ana iya adana su a cikin akwatin dafa abinci har zuwa watanni uku. Bayan haka, ana iya barin shi a cikin firiji har zuwa shekara guda. firiji yana haifar da ghee ya yi tauri amma idan an bar shi a zafin jiki na ɗan lokaci, zai sake taushi.

 Dubi kuma 

 Chrism
 Manteiga-da-terra
 Smen

 Manazarta 

Rukuni:Shafuka masu fassarorin da ba'a duba ba