Ingredients:

1 kg mustard greens
(sarson) finely chopped
250 gm spinach,
finely chopped
25 gm maize flour,
sieved at least 3 times
Salt to taste
1/2 cup clarified butter or refined oil
3 tsp ginger, chopped
5 garlic cloves, chopped
3 green chillies, finely chopped
3 red chillies, whole

Procedure:
Boil the mustard greens and spinach till soft. Drain and blend to make a coarse paste. Keep aside. Heat a pan and add the green paste. Put in 1 cup of water. Cook, stirring and mashing the paste against the side of the pan. Add the maize flour and salt and cook for at least 45 minutes, adding water as and when required. Heat the clarified butter or refined oil. Then add the ginger, garlic and green chillies. Fry until they change colour. Add the whole red chillies and fry for 2 minutes. Pour over the green paste and mix well. Cook further for 30 minutes or till cooked.

Makki Di Roti

Ingredients:
1 1/2 cups maize flour
1/2 cup wheat flour
1 tsp salt
Clarified butter (ghee) for frying

Procedure:
Sieve the maize, wheat flour and salt. Make a smooth dough with warm water and cover for 10 minutes with a wet cloth. Divide the dough into 8 equal parts and flatten each to form a disc. Sprinkle each disc with flour and carefully roll out to make a roti 5 inches in diameter. Heat a griddle on medium heat and lay the roti flat onto it. Add a little clarified butter on the sides and fry. Turn the roti over and do the same till cooked.