In Indian restaurants masala mash is more often than not quite chunky. There's nothing wrong with that but I have found that this smoother version is much better especially when serving it with more liquidy curries. The curry gravy and the soft mash seem to go so nicely together.

Paratha Danedar Handmade Ghee resemble the Mexican tortilla. Flour tortillas which are more of an American invention are made in a similar way with wheat flour, water and fat but the end result - in my opinion - is not as good as the paratha.
 

 

Eczema in its acute form shows itself by redness and swelling of the skin, the formation of minute vesicles and severe heat and irritation. If the vesicles rupture, a raw, moist surface is formed, from which a colourless discharge oozes, which forms skin crusts when it accumulates. Such attacks may occur as a result of digestive derangements, or in persons of rheumatic or gouty tendency and they tend to appear at certain seasons, such as springtime.

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 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.

Leave the heated ghee to cool for 10 to 20 minutes and then line a strainer with some cheese cloth and strain the ghee into ghee making at home clean containers (sterilized jars work great).

 

 

The stuffed paratha starts out as a Roti rolled out, in the centre of which is placed a dollop of stuffing (spiced, mashed boiled potatoes, cauliflour etc). The Roti is then picked up by the edges, sealed (by pressing together) and then rolled out again. This is then cooked the same way as a Paratha. Typically it is served crisp, with yoghurt (sometimes whipped) with pickles. An idea after-paratha drink is sweet, milky tea.

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.