Ghee can be great assets for people who are on low fat diet since even a lower quantity of ghee can add lot of flavor to the food than any other oil or fat products. According to the ancient Ayurveda, a moderate amount of ghee is the best cooking oil

When buying Ghee, be sure to buy Ghee from animal such as cow. Do not buy an artificial ghee made by hydrogenating vegetable oil.  Pure Top Quality Cow Ghee can be purchased at Doc's Farms Ltd.

Dahee - In India, Dahee is used as a side dish. It may be garnished with sugar or salt and pepper. Cold soups are made by adding cucumber called Raita. Desserts are made with Dahee like Shrikhand. Dahee is also used in cooking. The lactic acid in Dahee is used to tenderize chicken/lamb/beef as a marinate to breakdown collagen, tenderize  gluten in the wheat flour to make Roti, as well as sauces such as Makhni gravy sauce. 

Technically, Dahee is a fermented milk where part of lactose has been converted into lactic acid by the lactic bacteria. Dahee has the same nutritional value as the milk from which it is made. However, 90% of the yogurt is digested within an hour, as opposed to 30% for milk. The live bacteria continues to work in the intestine. This allows people intolerant to milk lactose to avoid flatulence and diarrhea. It also helps you rebuild the intestinal flora.
Dahee's bacteria is sensitive to heat. If Dahee is pasteurized or processed at ultra-high temperatures, the bacteria becomes inactive and benefits associated with these 'pro-biotic' bacteria are lost. Dahee is also used in Traditional Hindu Prayers and once again, the highest quality Dahee can be purchased at Doc's Farms Ltd.

Paneer - is the most common Indian form of cheese. It is an unaged, acid-set, non-melting farmer cheese that is similar to acid-set fresh mozzarella and queso blanco, except that it does not have salt added. Another significant difference between mozzarella and paneer is the fact that mozzarella melts like any other cheese whereas paneer does not melt while cooking. Paneer is not simply a salty form of mozarella. Most paneer is simply pressed into a cube and then sliced or chopped, although Bengali paneer is beated or kneaded like mozarella. Paneer is one of the few types of cheese indigenous to the Indian subcontinent, and is widely used in Indian cuisine and even some Middle Eastern and South Asian cuisine. Unlike most cheeses in the world, the making of paneer does not involve rennet; it is therefore completely vegetarian. Paneer is a primary source of protein for Buddhists (typically those of South Asian origin) who adhere to vegetarian as opposed to vegan diets.