For chronic earache problems, a more potent home remedy for ear pain may be needed. This one requires between four and five garlic cloves. Combine them with linseed oil and burn the garlic, storing the resulting solution in a bottle. Put some of this oil around the painful ear once in the morning and again in the evening. This helps put a stop to constant earache.
Bhaturas are one of my all time favorites. Usually thick and soft, they can be crispy too and are traditionally eaten with one of many varieties of chickpea curry. Refined flour forms the base for this bread, which is leavened with yoghurt and yeast and flavored with a little sugar and salt. After rising, the dough is rolled out and pulled from one side to make it slightly elongated, after which it is deep fried in hot oil.
Take a speculate spoon and stir it frequently. Some people prefer adding a little besan to it. When the water and curd solution begins to boil vigorously, reduce the flame and allow simmering. Put Bhindis into it. When the Bhindis are fully tender and well blended with the curd, mixture seasons it with asafetida and cumin seeds, roasted in liberal quantity of ghee. Now add Salt and Chillies to it and serve it hot with Rice or Chapattis.
Bayberry wax costs about 4 times that of Beeswax. It takes 15 pounds of Bayberries to make one pound of wax. It has a warm, earthy fragrance reminiscent of newly mown hay, and dries to a lovely olive green color. A small amount can be added to other waxes to make them harder & impart this link its green color. This is a pro as there are no other natural colorants for candles apart from the yellow of the beeswax. All natural candles, that is totally natural candles, are white unless they have beeswax or bayberry wax added.
Another way to achieve relief from earaches is to chop up a radish into very small pieces. Add these radish bits into mustard oil and heat it up. Then, put the resulting oil into a bottle. Whenever an earache pops up, put a couple of drops into the affected ear for rapid relief.
Use waxed paper to line a cookie sheet and put half inch thick cutlets on it. Cover and chill for half an hour. Whisk the flour, cornstarch, and milk, then dip each cutlet in this mixture and roll them in the poppy seeds. Let them air dry. Heat three quarters of an inch of ghee and fry the cutlets for two minutes on each side. Drain and serve hot.