Not exact matches
Unlike stylists, I always
use good chocolate and clarified butter or
ghee rather than hydrogenated vegetable shortening, because I expect
people to eat rather than simply photograph my curls.
It was very useful.Some
people add milk to make it more soft and sweet.Some
people use Yogurt too.When keeping the dough to rest for 1/2 hour my mom
use to cover the vessel with a damp (not very wet) cloth.I think it will prevent moisture from escaping.Applying a small amount of
ghee at the end (after removing from stove) will make it taste better.In my home town old generation do a trick to make the puffed.They take a cup of very clean sand put that in a piece of cloth (at the center).
2 sticks of butter or one cup of
ghee 4 - 5 large onions (most
people use yellow, sometimes a mix of yellow and red is good) 2 tsp.
Some
people are allergic to casein (dairy protein in butter) but can handle the fat when the proteins are removed (
ghee) and so
use ghee in some recipes to get some of the «butter essence» without the proteins.
A Girl Worth Saving — Bulletproof Coffee Drops * This recipe
uses grass fed
ghee so technically it's not dairy - free but most
people who go dairy - free consume
ghee since it's lactose free.
A Girl Worth Saving — Bulletproof Coffee Drops * This recipe
uses grass fed
ghee so technically it's not dairy - free but most
people who go dairy - free consume
ghee since it's lactose free.
fat of choice (I
used a combo of
ghee and olive oil) Hand full rotisserie chicken per
person (optional) Shiritaki noodles (I eat 1 package alone — the rest of this recipe serves 2, so if you want dinner for 2 and eat like I do, grab 2 packages)
Some
people who are allergic or intolerant to dairy say they can have
ghee, which is clarified butter, often
used in Indian recipes.
Most
people make their
ghee using salt butter, but when you only have sweet butter, just prepare your
ghee the same way.