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The rich, silky, nutty flavor of ghee adds an incomparable flavor to food. Along with exotic spices, ghee is what gives Indian cuisine its depth of flavor and unique aromas.Collect a liter of cream from milk. I collect the cream from milk every day. After collecting for odd ten days and storing in a cold storage or freezer, I remove on the day when
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Indian cooking is unimaginable without ghee or clarified butter. Puris, parathas, kulchas and main course meals are cooked in ghee. It is used as spread on rotis or chapattis.On another note, the idea of cloning and modifying cow DNA strikes an Indian chord in my heart. As you know, in India the cow is a symbol of the Divine Mother -- the symbol of