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cook the rice with a dash of salt & sugar and half a tablespoon of clarified butter boil the beetroot, keep the water/ stalk, peel and grate the boiled beetroot and keep aside take one tablespoon of cooking oil mixed with one tablespoon of clarified butter, cumin seeds, cinnamon stick and star anise and heat in a wok add the green chillies, onions and carrots to saute until onions are soft and pink add cooked rice and grated beetroot with the stalk, mix well and let it cook for about 5 minutes add salt and sugar to taste if required serve hot or cold with curd
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking