different between ghee vs chaunk

English

Alternative forms

• ghi

Etymology

From Hindi ?? (gh?) / Urdu ???? (gh?), from Sanskrit ??? (gh?ta, “sprinkled”). Attested in English since the late 17th century.

Pronunciation

• enPR: g?, IPA^(key): /?i?/
• (South Asia) IPA^(key): [??i?]
• Homophone: gi
• Rhymes: -i?

Noun

ghee (usually uncountable, plural ghees)

1. A type of clarified butter used in South Asian cooking; usli ghee.
2. (South Asia) Vegetable oil for cooking.
   • 1973, Madhur Jaffrey, An Invitation to Indian Cooking:

     There are two kinds of ghee. Usli ghee or clarified butter is used rarely, partly because of its expense and partly because Indians consider it "heavy". The more commonly used ghee is a mixture of various vegetable oils.

Translations

See also

• butter oil
• clarified butter

References

• “ghee”, in Merriam–Webster Online Dictionary, (Please provide a date or year).

Portuguese

Noun

ghee m (plural ghees)

1. ghee (South Asian style clarified butter)

English

Alternative forms

Etymology

From Hindi ???? (chau?k).

Noun

chaunk (uncountable)

1. (cooking) A garnish made by frying mustard seed, asafoetida, and other whole spices in oil or ghee to release the flavours. Can be added to soups, curries, etc., at the end of cooking.

Translations

See also

• chaunk on Wikipedia.Wikipedia