Clarified Butter with Creamy Greens and Corn Bread

Ghee with Punjabi Saag and Makai kee Roti

Clarified Butter/Ghee

​Ingredients

1. Unsalted Butter 4 sticks

How to make it?

1. Melt butter in a shallow pan on medium heat
2. Let it cook until white foam forms on the top
3. Discard white foam with a spoon or spatula
4. Let it cool little bit but not completely
5.  Pour the warm  liquid into a air tight glass jar. If you still see some traces of white form, pass through strainer
6. Keep it in the refrigerator or at room temperature as long you want

* Liquid will change into light yellow solid form
​*Air tight jar must have no traces of water

PunJabi Saag
Creamy Greens

Punjabi Saag/Creamy Spinach Dish

Ingredient
4 cups of chopped spinach
2 cups of chopped mustard
2 cups of chopped brocolli
2 Jelepeno peppers 1 1/2 for step1 and 1/2 for step 3
1/2 red Onion
4 cloves of garlic
Salt and crushed red pepper
1 cup of whole milk for step 1 and 1/4 for step3
1 cup of water
1 Butter Stick
How to make it
Step 1
1. Mix all the ingredients in a  stove pan and cook on medium high until all the water and milk dries up but not to the extend that it starts to stick to the pan.
Let it cool.
Step 2
Transfer everything to the blender jar. Add 1/4 cup of milk to make the paste creamier.
 Step 3
In the same pan Melt of butter and add chopped jelepeno pepper.s As butter melt add the the blended spinach. Cover immediately and turn the stove off.
​Creamy Greens aka Punjabi saag is readu to be served with corn bread