Indian Cooking - North Indian Breads

I was first treated to this fantastic dish when I was studying at CSU Sacramento in the mid 80s. At the time, there was an Indian restaurant - the only Indian restaurant in town - that my friends and I visited every weekend.

What you get - The restaurant is famous for its south Indian fare. They also serve North Indian, Chinese and Jain cuisine. But these are priced above the norm. Being in this restaurant and not trying their specialties would be a crime.



The term antioxidants is used a lot these days but most of us don't have an idea of it full implications in our daily life. These help us neutralize free radicals in our body. Free radicals are atoms with an unpaired electron giving them a negative charge and are generated by the various chemical reactions taking place in our body. These free radicals are highly reactive in nature and destroy cells when encountered. Over time when cells are continuously destroyed, it results in aging of the body. Antioxidants like Vitamin C, E on the other hand remove these unpaired electrons thereby neutralizing the free radicals and making them harmless.

Depending on the severity of the pain and how often it recurs, earache may warrant a visit to the doctor's office. If what you're looking for is just a quick fix to deal with an isolated earache, or a holdover until you can get to a doctor, these methods may help.

The Ghee that you purchase in Indian markets has a nutty - slightly rancid - flavour. Most sources on the subject put this down to the grass or feed the cows are fed in India. I have not been able to achieve the same flavour but the following recipe will not let you down. Once you make it, the Ghee will last for at least six months in the fridge.



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Pour off the ghee into a clean jar with a tight fitting lid. Place a metal spoon into the jar while pouring in the hot ghee, to absorb some of the heat and prevent the jar from shattering. Allow the ghee to cool before sealing and storing.