Another variant is the Kashmiri Kulcha. Made with a dough that is quite similar to the one used for Tel Varu, the Kashmiri Kulcha is quite different from the normal Kulcha. While the normal Kulcha is slightly sour tasting and quite soft, the Kashmiri Kulcha is quite crisp and rusk-like. It comes in two flavors - sweet and salty with a spot of cumin seed. The Kashmiri Kulcha too is normally eaten with tea - Sheer Chai, Kahwa or normal tea.
It contains a whole lot of vitamins and minerals to keep you fit, healthy and strong. A glassful of milk contains vitamin A B for good eyesight and increasing RBC count carbohydrates for vitality and energy potassium for proper nerve function magnesium for muscular function phosphorous for energy release protein for body Desi Ghee repair and growth.
When tallow has been properly rendered it will have no taste and no smell and because of its makeup it will probably be solid and white at normal room temperature. In these modern times it has uses both as a lubricant and oil for cooking, with our new technologies it can be converted to be used as a bio fuel which might help in these times of high oil prices. There is a considerable amount of animals slaughtered worldwide with meat consumption what it is.
In other areas people only use it indirectly. It is very possible for you to make tallow at home but the whole process will make a lot of mess and stink a lot. To make it you need to have more info availability to suet and the pans to cook it with.
This may sound too much for the little word 'milk'. But yes, that's true. If you drink 2 glasses of milk everyday you have a very low risk of cancer in your life, this is scientifically proven. Milk has low glycaemic index to help you control blood sugar levels. But milk does not help in the treatment of diabetes.
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.