The cold winter weather and short days make us want to wrap up warm and become couch potatoes. This lack of exercise can cause the body's systems to stagnate. Join a yoga class, so on your way back from work you can stop in and become recharged and get that energy flowing. Eating warm cooked foods, drinking warm water or herb/spice teas like ginger or cinnamon can help improve circulation, digestion and elimination, keeping skin healthy and clear.
Now boil all this Desi Ghee for a few minutes on a high flame minutes or so This is how to check if the rice is done. Without burning your fingers, take a few grains of rice (use a clean spoon to take some out of the boiling water), break a grain, if it breaks into 3 parts easily, your rice is done.
Where the flour tortilla is made with pork lard, the Indian paratha is made best ghee on the market with ghee - or clarified butter. The paratha also takes slightly longer to make but believe me... the end result is worth you extra time and work.
I would advise for a container full of yoghurt too. I have found sour yoghurt, best for churning. Thus, keep yoghurt in open; out of the refrigerator for at least few hours. Its smell would indicate it has become sour and if required you can taste too.
Initially, it might appear a bit difficult to make clarified butter as you have to observe the consistency a lot of times, in obtaining the main ingredient- butter. However, I have been making and incorporating in several dishes. I just adore it and often put some sugar and eat like dessert.
Sometimes people feel a little intimidated about preparing ghee -- a key ingredient in Ayurvedic cooking. As I explained, ghee is butter cooked down (or clarified) so that all the moisture evaporates. There is a tendency to associate clarified butter with complicated French cooking. And that raises people's cooking anxiety.
I have to admit that when I first started making ghee, I messed it up like any other beginner. It took time to get into the rhythm of cooking it. I was looking for a certain appearance and texture, and in the process ended up throwing away the brown ghee formation that rises to the top.