Pour the warm liquid into a air tight glass jar. If you still see some traces of white form, pass through strainer
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
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.