6) Of the several ailments normally associated with diabetes, we do not know the link it may have with hyperinsulinamia, which is responsible for the production of undesirable eicosanoids. Research in this field is sill in its infancy.
I would advise for a container full of yoghurt too. I have found sour yoghurt, best for churning. Thus, keep yoghurt in open; out of the refrigerator for at least few hours. Its smell would indicate it has become sour and if required you can taste too.
When you are ready to cook, preheat your oven to 190 c / 375 f. Remove as much of the marinade from the meat as possible and cook the rabbit pieces on a rack for 40 minutes.
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.
One of my favourites was this spiced sea bream. He taught me how to cook it in a hot wood fired tandoor oven but I have changed it for the home kitchen.
Jalebi: Jalebi is a popular festival sweet in which the main ingredient is flour (maida). It is a coil shaped sweet which is dipped in sugar syrup. We can find the reference of Jalebi in the old 13th century cookbooks. But originally the sweet comes from Iran where it was known as Zlebia. Through trade and culture diffusion, in India it become popular by the name of Jalebi as Z is replaced by J in most Indian languages. In Iran during the Ramadan, Zlebia was distributed among the poors. Jalebi is served both warm and cold and in some parts of India it is served along with a glass of milk.
Paratha breads are best eaten within a half hour of cooking them but I have warmed them up more info in the microwave after a couple of days an they still taste amazing.