The following recipe combines spices like garam masala, chili, ginger, and cumin with vegetables to make a healthy vegetable dish. You can use any vegetables you like, including peas, beets, cabbage, broccoli, or carrots. Just finely chop them, boil them, and drain them well. This recipe calls for Danedar Handmade Ghee, which is clarified butter. The cutlets are wonderful served hot with chutney on the side.
Those cute little "100 calorie" snack packs are not the solution here! They are loaded with toxic, inflammatory ingredients, and provide virtually zero positive nutritional benefit. Caloric content is NOT what to look for first in a snack (or meal, or beverage). Look at the source and quality of those calories vs. the number of them.
As the milk enters the bowl, it is distributed into these spaces between the discs; it is immediately subjected to a tremendous force. While both the fat and skim milk are subjected to here the centrifugal force, the difference in specific gravity affects the heavier portion (skim milk) more intensely than the lighter portion (i.e. cream) thereby the skim milk is forced to the periphery while the fat portion moves towards the center of axis. The skim milk and cream both form vertical walls within the bowl and are separated by being led trough separate outlets.
Sheermaal is a baked flatbread from ethnic Muslim cuisine. It is made using a dough comprising refined flour, milk, a pinch of salt, sugar, clarified butter (ghee) and Vetivier (kewda). This dough is rolled into circular shape about 2 - 3mm thick. The saffron is mixed with some warm milk and used to brush the bread from time to time when it's baking in the oven. This gives the bread its characteristic orangish yellow color. When done the sheermaal must be brushed with some white (freshly churned) butter and served immediately.
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 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.