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Clarified Butter with Creamy Greens and Corn Bread

1/6/2021

 

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

Picture

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


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    Chicken Corn Soup

    Chicken Soup

    Picture
    Ingredients
    1. Chicken Broth 6 Cups ( use 4 leg and thigh pieces and 1/2 chicken breast)
    2. Shredded Chicken 2 cups (strain from above)
    3. Garlic/ginger paste 1 Tbsp.
    4. Sesame oil 2 Tbsp.
    5. Salt 1.5 Tbsp.
    6. White or black pepper 1 Tbsp.
    7. White Vinegar 3 Tbsp.
    8. Soy sauce 1Tbsp. + more for garnish
    9. Corn starch 2 Tbsp.
    10. Egg whites 2
    11. Frozen corn 1 cup
    12. 4 Finely chopped Spring onions for garnish
    • Chopped Cilantro for garnish

    Method:
    • Sauté chicken in oil at medium heat with ginger garlic paste until color changes slightly (don’t let it get brown).
    • Add salt, pepper, vinegar and Soy sauce
    • Add 6 cups of water and boil until 4 cups remain . Use fork to ensure pieces are cooked through and no trace of blood remains.
    • Remove chicken from broth and shred. Set aside and discard bones.
    • In another pan saute corn in 1 Tbsp. of oil.
    • Add shredded chicken and mix well.
    • Pour chicken broth and allow it to boil.
    • Slowly stir in beaten egg whites, continuously stirring.
    • Mix cornstarch in equal amount of water to make a paste. Slowly add the paste to the soup, continuously stirring.
    • Allow the soup to cook until it reaches the desired thickness.
    • Add spring onions towards the end.
    • Garnish with cilantro. Serve hot with crackers, hot sauce ,soy sauce and white vinegar.
    Enjoy!

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