Traditional
39-448: Mitra and Varuna ( Sanskrit : mitrā́váruṇā ) are two deities frequently referred to in the ancient Indian scripture of the Rigveda . They are both considered Ādityas , means sons of Aditi; and they are protectors of the righteous order of Ṛta . Their connection is so close that they are frequently linked in the dvandva compound Mitra–Varuna. Mitra-Varuna is also the title of
78-437: A lactose intolerance or milk allergy. Ghee consumption has been associated with an increased risk of cardiovascular disease . The British Dietetic Association , British Nutrition Foundation , National Health Service , Heart and Stroke Foundation of Canada and World Health Organization advise people to limit ghee consumption due to its high saturated fat content. There are five common methods through which ghee
117-526: A 1940 essay in Proto-Indo-European mythology by Georges Dumézil . This article about Hindu religious studies , scripture or ceremony is a stub . You can help Misplaced Pages by expanding it . Mitra (Hindu god) Mitra ( Sanskrit : मित्र IAST : Mitrá ) is a Hindu god and generally one of the Adityas (the sons of the goddess Aditi ), though his role has changed over time. In
156-408: A caramelized flavor. Milk is separated into cream which is then churned into butter. The butter undergoes heat clarification to produce ghee. This method is suitable for large quantities of butter. Butter is melted at 80–85 °C (176–185 °F) for 30 minutes. Layers of protein particles, fat and buttermilk are induced. The buttermilk is drained out. The remaining layers of fat are heated to
195-460: A clay pot full of soil and plant many kind of seeds and plant roots in it. Every Sunday of the month they worship and sprinkle water on it. On the final day they abduct Itu Thakur in water before sunset. Ghee Ghee is a type of clarified butter , originating from the Indian subcontinent . It is commonly used for cooking, as a traditional medicine, and for Hindu religious rituals. Ghee
234-510: A temperature of 110 °C (230 °F) to remove moisture and develop flavor. Ghee is generally found to be packaged in airtight glass jars. They should be kept away from direct sunlight as sunlight can cause moisture to build inside the jar. Moisture can cause deterioration to the ghee's quality as well as reduce its shelf life . To prevent the acceleration of the oxidation process , they should be protected from anything that causes it, such as UV rays from sunlight and fluorescent lights. If
273-662: Is maitrin or mitrā . In the Rigveda , the oldest of the Vedic texts, Mitra is mostly indistinguishable from Varuna , together with whom Mitra forms a dvandva pair Mitra-Varuna, and in which Mitra-Varuna has essentially the same characteristics as Varuna alone. Varuna is not only the greater of the two, but also – according to RV 2.12 – the second-greatest of the RigVedic gods after Indra . Rigvedic hymns to Mitra-Varuna include RV 1 .136, 137, 151–153, RV 5 .62-72, RV 6 .67, RV 7 .60-66, RV 8 .25 and RV 10 .132. Mitra
312-471: Is a traditional evening meal of rice with lentils , cooked in a curry made from dahi (curd), cumin seeds, curry leaves , cornflour , turmeric , garlic , salt and ghee. It is also an ingredient in kadhi and Indian sweets , such as Mysore pak , and varieties of halva and laddu . Indian restaurants typically incorporate large amounts of ghee, sometimes brushing naan and roti with it, either during preparation or just before serving. In
351-408: Is addressed independently in one hymn only RV 3 .59, where he has hardly any traits that distinguish him from Varuna, and owing to the scantiness of the information supplied in that hymn his separate character appears somewhat indefinite. Mitra as an independent personage is insignificant. ... One theory holds that the dvandvic union possibly represents an apotropaic application [of "friend"] to
390-558: Is also worshiped in Bengal in the month of Agrahayan (November- December). Worship begins on Kartik Sankranti , the last day of the Bengali calendar month Kartik; and after worshiping the Mitra Dev (locally called Itu Thakur) for the full month, it is abducted into water on the day of Agrahayan Sankranti. This puja is celebrated like a Vrata especially by women. On the first day, adherents bring
429-621: Is associated with sunrise, and accordingly, Mitra is worshipped in the sunrise prayers of the Hindus. The morning upasthaana prayer, recited to the risen sun after contemplation on the sacred Gayatri mantra , is a collection of Vedic verses addressing Mitra. Mitra is co-worshipped in the Mitrotsavam Hindu festival of the Sun god Surya , whose orderly traversal of the sky is ensured by Mitra (e.g. RV 1.35) and Mitra-Varuna (e.g. RV 8.25.8). Mitra
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#1732854909494468-458: Is churned with water, to obtain cultured butter, which is used to simmer into ghee. Like any clarified butter, ghee is composed almost entirely of fat , 62% of which consists of saturated fats . Most commercial preparations in India were also found to contain significant amounts of trans fats . It has negligible amounts of lactose and casein and is, therefore, acceptable to most people who have
507-680: Is cognate with the Ancient Greek word χριστός ( khristós , 'rubbed, anointed'), from which the English word Christ is derived. Traditionally, ghee is made from bovine milk, either cow or water buffalo , and has been used in rituals since the Vedic period . It is a sacred requirement in Vedic yajña and homa (fire rituals), through the medium of Agni (fire) to offer oblations to various deities (See: Yajurveda ). Fire rituals are utilized for ceremonies such as marriage and funerals. Ghee
546-421: Is prepared. Industrial preparation on the other hand is done by using "white butter", usually sourced from other dairies and contractors. Sour raw milk is churned into butter . The butter is boiled in an open pan to allow the water to evaporate. The hot ghee is transferred and stored. Fresh cream, cultured or washed cream is directly converted to ghee. This method requires a long heating time and produces
585-404: Is required in Vedic worship of mūrtis (divine deities), with aarti (offering of ghee lamp) called diyā or dīpa and for Pañcāmṛta ( Panchamruta ) where ghee along with mishri , honey , milk , and dahi (curd) is used for bathing the deities on the appearance day of Krishna on Janmashtami , Śiva ( Shiva ) on Mahā-śivarātrī ( Maha Shivaratri ). There is a hymn to ghee. In
624-408: Is the name of Mitra's wife and the couple has three sons—Utsarga, Arishtha and Pippala. The pairing of Mitra with Varuna is still present; a yajna dedicated to them by Vaivasvata Manu is mentioned in these scriptures. An instance of rivalry between Varuna and Mitra also occurs: Other significant references to Mitra include the legend of Prithvi , where he acted as milkman of the gods to milk
663-550: Is traditional with rice or roti or as a finishing drizzle atop a curry or dal (lentils) whereas buffalo milk ghee is more typical for general cooking purposes. Ghee is an ideal fat for deep frying because its smoke point (where its molecules begin to break down) is 250 °C (482 °F), which is well above typical cooking temperatures of around 200 °C (392 °F) and above that of most vegetable oils. The main flavour components of ghee are carbonyls , free fatty acids , lactones , and alcohols . Along with
702-562: Is typically prepared by simmering butter , which is churned from cream , skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom. Spices can be added for flavor. The texture, color, and taste of ghee depend on the quality of the butter, the milk used in the process, and the duration of boiling time. The word ghee comes from Sanskrit : घृत ( ghṛta- , IPA: [ɡʱr̩tɐ] ) 'clarified butter', from घृ , ghṛ- , 'to sprinkle'; it
741-712: The Atharvaveda , Mitra is again associated with sunrise, and is contrasted with Varuna's association with the evening. In the Brahmana s , the exegetical commentaries on the Vedas, the associations with morning and evening lead Mitra to be connected with the day, and Varuna with night. Also in Shatapatha Brahmana , Mitra-Varuna is analyzed as "the Counsel and the Power" – Mitra being
780-524: The Mahabharata , the Kaurava were born from pots of ghee. Ghee is also used in bhang in order to heat the cannabis to cause decarboxylation , making the drink psychoactive . In Buddhist scripture , stages of dairy production are used as metaphors for stages of enlightenment. The highest-stage product, sarpir-maṇḍa , is theorised to be ghee or clarified butter. Ghee is common in cuisines from
819-510: The Indian subcontinent , including traditional rice preparations (such as biryani ). In Maharashtra , polis or Indian flatbreads are accompanied with ghee. For example, 'Puranpoli', a typical Maharashtrian dish is eaten with much ghee. In Rajasthan , ghee often accompanies baati . All over North India , roti is served with ghee. In Karnataka and Tamil Nadu , ghee is provided alongside dosa , and kesari bhath . In Bengal (both West Bengal and Bangladesh ) and Gujarat , khichdi
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#1732854909494858-454: The Mitanni inscription , Mitra is invoked as one of the protectors of treaties. In the Rigveda , Mitra appears primarily in the dvandva compound Mitra-Varuna , which has essentially the same attributes as the god Varuna alone, e.g. as the principal guardian of ṛtá "Truth, Order". In the late Vedic texts and the Brahmana s , Mitra is increasingly associated with the light of dawn and
897-500: The animal whose milk has been used. The vitamin A content ranged from 315 to 375 μg per 100 grams. Palmitic acid and oleic acid were two of the main fatty acids found in both cow and sheep ghee. The saturated fatty acid profile was 53.9 to 66.8%, the unsaturated fatty acid profile was 22.8 to 38.0% and the other fatty acids was 3.5 to 10.4%. Cholesterol amounts ranged from 252 to 284 mg/100 grams. The market size of ghee in India
936-443: The biggest consumers of ghee. Vegetarian dishes of Andhra Pradesh especially use ghee for the preparation of savoury and sweet dishes alike. Ghee is important to traditional North Indian cuisine , with parathas , daals and curries often using ghee instead of oil for a richer taste. The type of ghee, in terms of animal source, tends to vary with the dish; for example, ghee prepared from cow's milk ( Bengali : গাওয়া ঘী, gaoa ghi )
975-507: The cow-form of the earth goddess ; his fight with Praheti in the Devasura war ; and his worship by Pandava King Yudhishthira and Akrura. Indic Mitra is first attested in a 14th century BCE Mitanni inscription in which an Indo-Aryan king of Mitanni invokes the gods Mitra, Indra , Varuna , and the Nasatyas as guarantors of his sworn obligations. In the Atharvaveda , Mitra
1014-409: The flavour of milk fat, the ripening of the butter and the temperature at which it is clarified also affect the flavour. For example, ghee produced at 100 °C (212 °F) or lower has a milder flavour, whereas 120 °C (248 °F) results in a strong flavour. The production of ghee differs slightly from that of clarified butter . The process of creating clarified butter is complete once
1053-419: The hymn being addressed to Mitra himself ( Indra 1.129.10, 10.22.1–2 etc.; Agni 1.38.13 etc.; Soma 1.91.3; Vishnu 1.156.1). A characteristic unique to Mitra is his ability to marshal the people ( yātayati , yātayáj-jana ), an attribute that appears to be peculiarly his. In some of their aspects, Varuna is lord of the cosmic rhythm of the sun and other celestial spheres, while Mitra brings forth
1092-518: The jar is unopened, it does not need to be refrigerated as long as the previously mentioned conditions are met. Once opened, they can be stored in a kitchen cabinet for up to three months. Afterwards, it may be left in the refrigerator for up to a year. The refrigerator causes ghee to harden but if it is left at room temperature for a while, it will soften up again. Ghee may be made of milk from various domesticated ungulates , such as cows, buffaloes and sheep. The composition of ghee varies depending on
1131-399: The light at dawn, which was covered by Varuna the previous evening. Mitra is also independently identified as being force by which the course of the sun is regulated (ṛta); Savitr ( RV 1.35) is identified with Mitra because of those regulations, and Vishnu ( RV 1.154) takes his three steps by those regulations. Agni is kindled before dawn to produce Mitra, and when kindled is Mitra. In
1170-441: The morning sun (while Varuna becomes associated with the evening, and ultimately the night). In the post-Vedic texts – in which Mitra practically disappears – Mitra evolved into the patron divinity of friendship, and because he is "friend", abhors all violence, even when sacred. The Indo-Iranian common noun * mitra means "(that which) causes [-tra] to bind [mi-]", hence Sanskrit mitram , "covenant, contract, oath",
1209-419: The otherwise frightening and dangerous Varuna." Mitra-Varuna are conceived as young, they wear glistening garments, are monarchs and guardians of the whole world and their palace is golden, with a thousand pillars and a thousand doors. They support (and are frequently invoked next to) heaven and earth, and the air between heaven and earth. They are lords of rivers and seas, and they send rain and refreshment from
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1248-539: The priesthood ( Purohita ), and Varuna the royal power ( Rājān ). Mitra appears in post-Vedic Hindu scriptures like the Ramayana , the Mahabharata , and the Puranas . However, his role gets significantly reduced and little is mentioned about him other than him being a solar deity and an Aditya , (the sons of the goddess Aditi , fathered by the sage Kashyapa ). According to Bhagavata Purana , Revati (lit. 'prosperity')
1287-458: The protection of which is Mitra's role in both the Rigveda and in the Mitanni treaty. In post-Vedic India, the noun mitra came to be understood as "friend", one of the aspects of bonding and alliance. Accordingly, in post-Vedic India, Mitra became the guardian of friendships. In most Indian languages , the word mitr means 'friend'. The feminine form of the word in languages like Marathi or Hindi
1326-460: The same characteristics as Varuna in that hymn. Like Varuna, Mitra is lauded as a god following ṛta , order and stability and of observances (3.59.2b, vrata ). Again like Varuna, Mitra is the sustainer of mankind (3.59.6a, said also of Indra in 3.37.4c) and of all gods (3.59.8c, devān vishvān ). Elsewhere, when Mitra appears not paired with Varuna, it is often for the purpose of comparison, where other gods are lauded as being “like Mitra”, without
1365-453: The sight of nymph Urvashi , from which the sages Vashishtha and Agastya emerged. Although they are Asuras, Rigvedic Mitra-Varuna are also addressed as devas (e.g., RV 7.60.12). Mitra is also a deva ( mitrasya...devasya , RV 3.59.6) in RV 3.59, which is the only Rigvedic hymn dedicated to Mitra independently from Mitra-Varuna. Despite the independent dedication, Mitra still retains much
1404-415: The sky. They wet the pastures with dew of clarified butter ( ghee ), and rain abounding in heavenly water comes from them. Their domain has streams that flow with honey, and their pastures have cattle that yield refreshment. They afflict those that disregard them with disease. They are asura s , and (like all asura s) wield their power through secret knowledge ( māyā́ ), which empowers them to make
1443-582: The state of Odisha ghee is widely used in Odia dishes such as Khechedi and Dalma . Particularly the satwik food prepared in most temples in Odisha has ghee as a major ingredient in its culinary tradition. Ghee is used in South Indian cuisine for tempering curries and in the preparation of rice dishes and sweets. North Indians also add ghee to rice before eating it with pickles, dal and curries. North Indians are among
1482-405: The sun traverse the sky, and to obscure it with clouds. Their eye is the sun, and they mount their chariot in the highest heavens, which they drive with the rays of the sun as with arms. They have spies that are astute and undeceivable. They are maintainers of order ( ṛtá , “truth”), they are barriers against falsehood, which they punish. They once both emitted their semen into a pitcher at
1521-464: The water is evaporated and the fat (clarified butter) is separated from the milk solids . However, the production of ghee includes simmering the butter, which makes it nutty-tasting and aromatic. A traditional Ayurvedic recipe for ghee is to boil raw milk and let it cool to 43 °C (109 °F). After leaving it covered at room temperature for around 12 hours, add a bit of dahi (yogurt) to it and leave it overnight. This makes more yogurt. This
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