This recipe is one of the many koubba (kibbeh) recipes that are common throughout the Middle Eastern region. This particular one I am told comes from Iraq.

Drinking butter tea is a regular part of Tibetan life. Butter tea is made by mixing brick tea, ghee and salt together. Ghee, which looks like butter, is a kind of dairy product of fat abstracted from cow milk or sheep milk. Tibetan people like the ghee made of yak milk. When they make buttered tea, they mix boiled brick tea and ghee in a special can, add some salt, pour the mixed liquid into a pottery or metal teapot and finally heat up the buttered tea (but not boil it).
 

 

Skimmed milk: Skimmed milk is produced by removing the cream from the milk. It can be consumed by people who are suffering from heart diseases and obesity. Skimmed milk is fat free and can be consumed by people of all ages.

What about those who really achieved six pack abs? They spend several hours a day in heavy cardio and heavy weight training as advised by the internet gurus. Once they stop, they quickly regain their former shapes.

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 ghee, which is clarified butter. The cutlets are wonderful served hot with chutney on the side.

 

 

Most women consider fat/oil as the number one enemy in the fight to achieve the perfect body and end up depriving themselves of the minimum daily fat requirement. In the end website your skin might end up paying the price for those flat abs. If you are getting less than 20 gm of fat per day your skin will not have enough to lubricate itself resulting in dry and flaky skin. You don't have to over indulge here but incorporate olive oil as an alternative. Or use Ghee. According to Ayurveda ghee (clarified butter) has various medicinal properties and rejuvenates the skin from inside.

The Kulcha is a variety of baked flat bread that is made using refined flour. It is leavened with baking powder and active, whole milk yoghurt. It can be eaten as is or lightly toasted in a pan or toaster. It tastes slightly sour and is sometimes garnished with chopped coriander leaves on top. Kulchas are usually eaten with a chickpea curry and are also good with Indian pickles for breakfast.

Continue stirring and adding a little water as and when required so that the other ingredients do not burn. After about a half hour of cooking, add the onion tarka and the garlic. Continue cooking.