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

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

Ingredients
All purpose unbleached flour 4 cups
Baking Soda 1/2 tsp
Warm Milk 1 cup
Warm water 1/4th cup
Yeast 11/2 Tbs
Greek yogurt 1/2 cup
Honey 2 Tbs
Toppings/garnish
Butter melted 1/4th cup
Fresh minced garlic 4 cloves
Cilantro 5 strands chopped OR
Sesame seeds 2 Tbs mixed with 1/4 cup melted butter
How to 
In a big glass bowl, mix yeast, water and honey together. Let it stand for 10 minutes. Add milk and yogurt. In a separate bowl mix baking soda and flour. Slowly add to the wet ingredients. Gather everything together till all the mixture bind in a form of a big ball. Add some more water slowly if needed. Cover the glass bowl with plastic wrap and put in a warm place  for an hour and a half, so the dough rise double the size.
Trick:  Sometime you cant find a warm place at home. on the top of the plastic wrao cover with a towel and have a space heater in the area where you will keep the bowl but dont let it to be too close to the bowl. Yeast works better when it finds a perfect warm temperature.
Mix toppings in a small bowl and keep it ready to use
Cooking Instructions
Once the dough is ready. Place it on a cutting board surface and cut into 12 equal parts Each in a size of a  tennis ball. Roll on a slightly dusted surface in a shape of an oval. brush both sides with a melted butter. 
Heat a skillet on a medium hot setting. once its hot place an oval dough on the skillet. Brush toppings on the top side. Cover the skillet with a lid and let it cook till you see the bubles are popping up high you can lift the cover and check the bottom iif its is evenly browned but not overly cooked. Turn the naan and cook for aditional two or two minutes with the cover. lift and see if its evenly cooked on the other side.
Enjoy with any kind of kabobs, curries, daals, and or green chutney and if you are like me i would love to have it with my morning tea.