Paratha Danedar Handmade Ghee resemble the Mexican tortilla. Flour tortillas which are more of an American invention are made in a similar way with wheat flour, water and fat but the end result - in my opinion - is not as good as the paratha.
In this article, I'll introduce some common and not so well known north Indian breads. For the record, the term 'North India', from a cultural point of view, includes New Delhi, Punjab, Jammu and Kashmir, Himachal Pradesh, Uttar Pradesh, Uttaranchal, and Rajasthan. Except New Delhi, which is more of a cosmopolitan city-state, all these places have their own distinct food culture and traditions. It is therefore slightly unfair to club them all in a single term when discussing food, but it will have to do for the purpose of this article.
Alum (phitkari) - Apply alum powder at the area of the injury to arrest blood loss and give antiseptic cover as well. Alum is a very common home remedy for wound.
Leave the heated ghee to cool for 10 to 20 minutes and then line a strainer with some cheese cloth and strain the ghee into clean containers (sterilized jars work great).
India is a land of abundant cultures and sub cultures, each having their own unique way of cooking, with more info very little in common between them. Cooking styles vary, and so do tastes, textures and spices used. However, three main spices are common throughout India- Turmeric (Haldi), Salt (Namak) and Red Chilli Powder (Mirch). Keeping these as a base, Indian cooks create a huge variety of dishes by varying add-on spices.
Iii) Ambyacha Shira: the pulp is mixed with sugar, nuts and cooked along with semolina in water or milk. Once cooked, the mixture looks like mango (yellow) color and is ready to eat.