Add the ghee to the pan and add the chopped onion and ginger and fry until slightly browned - about five minutes. Add the garlic and cook for another two minutes until all of the ingredients are nicely browned.
Open Cuts and Wounds- As soon as you have some kind of injury, sprinkle turmeric over it. It has antiseptic qualities and hastens the healing of wounds. You can also use it for healing of burns. It will not leave behind any scar tissue or unsightly marks after healing.
In a food processor, add all the spices along with the vinegar and blend the ingredients into a course paste. This can all be done a day ahead of time.
You can buy a jar of ghee in Indian grocery stores, in some health food stores, and online, but I usually make my own. Another benefit is that, because the milk and other solids are cooked out of it, ghee has a longer shelf life than regular butter.
In fact, Ghee makes cooking easier! The reason why chefs use it is because it will not burn during cooking. Also, Ghee possesses a rich buttery flavor that can turn even a plain meal into an read more impressive culinary achievement. Who can complain about that?
This bread too has a Kashmiri variation called the Katlam. The only difference is in the size, where the Kashmiri version is usually smaller and crisper than its mainline cousin. Like many Kashmiri breads, it is eaten with hot tea.
Once the meat has marinaded all day, I will roast it in a hot oven until the meat is fall off the bone tender. The meat will then be added to four portions of the gravy mixture (I am hungry today) along with the marinade and reheated and served with white rice.