Now put enough ghee-clarified butter in a thick pan and fry the Bhindis lightly, and then cover it with a plate for some time. When the Bhindis turn soft, put them in a separate plate. Now beat the curd vigorously. Heat some water in a separate container and bring it to boiling point. Then add the beaten curd to it.
In a dry frying pan, add all the seeds, peppercorns and cinnamon stick and fry over medium heat until the spices begin to smoke. Be sure to toss them around a bit so that they toast evenly. Remove to a spice grinder or pestle and mortar and grind to a fine powders.
Drop the chilies my site into a running blender, and then add the nuts, seeds and chickpeas and process until the peas are mashed. You might need to add a little of the water from the vegetables.
One of the near essentials, Ghee is used all over the Indian continent. Basically a clarified butter, Ghee has one of the highest smoke points of any oil and is wonderful used for frying because it does not go rancid easily. Once made, ghee can last months if stored in a tightly sealed container, away from heat and light. It can be stored in the refrigerator, but will need to come to room temperature before use.
Apart from these there are so many other milk products that are beneficial to our health and consumed by people all over the world. Some of these products include ice creams, paneer, condensed milk, milk shakes, milk powder, tofu and so forth. All these products are available online these days. With a variety of milk products, manufacturers advertise their products in the B2B directories so that consumers find it easy to purchase their choice of products.
Skim the solids off the top and discard. Now carefully pour the clarified butter into a plastic container. Ensure that the solids stay in the pan and do not mix with the clarified butter - ghee.