North India typically Danedar Handmade Ghee has a multitude of griddle tava baked breads made with unleavened dough for the most part. The base dough for most consists of whole meal flour mixed with water and a little salt, the whole of which is then kneaded to a soft pliable consistency. This is then made into different types of breads as below.
And, no labeling is being required. The only safe route, if you eat meat, or buy dairy, is to go organic. Certified organic meat and dairy will not be modified genetically. Of course, until cross-breeding starts taking place, like we are seeing with genetically modified foods.
Switch on the burner and let the butter melt. Start stirring in a circular manner so that butter gets melted. While heating, the liquid would start coming up in the form of bubbles. Make sure, it doesn't pour out of container. Keep stirring for some time. Soon, you would see the froth settling down. Stop stirring and leave the container on burner in simmer position. As soon as you sense a smell (an aroma typical of ghee), switch off the burner. Let the liquid settle and cool for some time.
Requirements: Carrot-200 gms, Big onion-1, Green Peas-50 gms, Cheese-50 gms, Chilli powder-2 Teaspoon, Corn flour-100 gms, Salt-Required amount, For frying- Ghee or Sunflower oil.
Ii) Amba Burfi: The pulp is mixed with sugar and reduced to a thick paste by boiling. The reduced pulp is then mixed with khoya and chopped nuts. the mixture is allowed to cool more info in large flat pans and cut into cubes and then packed.
I serve this meal with a light green salad and dosses. Dosses are an Indian pancake made from fine rice flour. If you cannot get dosse mix which is available in Asian markets, try crepes or white rice.