Ghee is clarified butter. Although it is prepared completely from butter, its properties, according to Ayurveda, are very different from butter itself. Once of the most obvious differences is that all of the milk protein has been removed. Ghee is pure fat with none of the impurities that may be found in butter. Unlike butter, ghee contains no bacteria and it is not prone to turning rancid, even after storing it for several months outside the refrigerator.

A Lachha Paratha is composed of many layers - many more than a normal paratha. Also, the layers here are horizontal as well as vertical, as opposed to only vertical in a normal Paratha. This is made by rolling out a Roti, spreading oil or ghee on the surface and then cutting it into strips. These strips are place one on top of the other and holding the pile by both ends, twisted into a roundish shape. This is then rolled flat and cooked on a griddle. Another way of making this is to make a long cylindrical shape with the dough, coating it with oil and starting from one end, making it into a wheel shape with concentric circles. As with technique #1, this is then rolled flat and cooked on a hot griddle, or in a Tandoor.
 

 

In India, however, the idea of food as medicine is as old as Methuselah. Tradition holds that there is no waiting until you get sick in order to get well. In the ancient Ayurvedic tradition the aim is to keep your body Desi Ghee and mind in constant balance to always be healing. Therefore, using food to fine-tune your body and spirit becomes an everyday affair.

Drinking butter tea is a regular part of Tibetan life. Butter tea is made by mixing brick tea, ghee and salt together. Ghee, which looks like butter, is a kind of dairy product of fat abstracted from cow milk or sheep milk. Tibetan people like the ghee made of yak milk. When they make buttered tea, they mix boiled brick tea and ghee in a special can, add some salt, pour the mixed liquid into a pottery or metal teapot and finally heat up the buttered tea (but not boil it).

For example, most Indian food contains ghee which is a type of clarified butter. It makes food taste great but is one of the worst ingredients that you can use in cooking as it is terrible for your arteries.

 

 

The following recipe combines spices like garam masala, chili, here ginger, and cumin with vegetables to make a healthy vegetable dish. You can use any vegetables you like, including peas, beets, cabbage, broccoli, or carrots. Just finely chop them, boil them, and drain them well. This recipe calls for ghee, which is clarified butter. The cutlets are wonderful served hot with chutney on the side.

According to the Tibetan custom, Tibetan people drink butter tea in separate sips and the host refills the bowl to the brim after each sip. Thus, the guest never drains his bowl because it is constantly topped up. If the visitor does not wish to drink, the best thing for him to do is to leave the tea untouched until the time comes to leave and then drain the bowl. In this way etiquette is observed and the host will not be offended.

No wonder authentic Indian curry recipes are the most sought after. You can easily cook and enjoy many scrumptious curry recipes in my ebook. I have complied a great selection of great tasting curry recipes and will let you in some culinary secrets every food lover must know. Enjoy!