1) Herbs like myrrh gum, goldenseal and hawthorn leaf and flowers help in improving the blood circulation to the ear canals and eliminating any infection. These herbs are available in various forms in health food stores.
Naans are made using dough made of refined flour with a leavening agent of some sort. Some use fermented dough, others may use yeast and few people mix active yoghurt into the dough. The end result however, is the same - the dough must rise. Naans vary in size from a few inches across to a monster I've personally had the pleasure of demolishing, which was a little more than 1.5 feet in diameter. Typically, Naan's are cooked in the tandoor, though an oven does the job too. Coal however, delivers a flavor that cannot be matched by a conventional oven.
Be click for info alert to remove the liquid from the heat as the milk solids turn golden brown on the bottom of the pan. Otherwise, the ghee may burn. At this point, you may notice that the ghee smells like popcorn, and you can see tiny bubbles rising from the bottom.
Another variant is the Kashmiri Kulcha. Made with a dough that is quite similar to the one used for Tel Varu, the Kashmiri Kulcha is quite different from the normal Kulcha. While the normal Kulcha is slightly sour tasting and quite soft, the Kashmiri Kulcha is quite crisp and rusk-like. It comes in two flavors - sweet and salty with a spot of cumin seed. The Kashmiri Kulcha too is normally eaten with tea - Sheer Chai, Kahwa or normal tea.
Take a sharp knife and cut a slit from the centre of the circle out to the edge. Put the knife down and take hold of one of the new edges and fold it back about two inches. Continue folding the same piece again and again until you end up with a flat but layered triangle.
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.