Heat a cast iron tortilla flat pan and brush on thick
layer of ghee.
I love the idea of creating a bowl with the squash by cutting it in half lengthwise, then rubbing it with a nice
layer of ghee (coconut oil, or just plain old butter work well, too), and then topping it with garam masala and a touch of organic honey.
Not exact matches
Brush the root vegetable
layer with the remaining 1 tablespoons
of oil or
ghee and sprinkle with salt and pepper.
Now lay one
layer of half rice and
ghee.
As the
ghee progresses, it will slowly separate into three
layers: 1) The top
layer of foam 2) The middle
layer contains the liquid
ghee 3) The bottom
layer is where the milk solids will settle.
If you gently part the foam
layer with a spoon, you can see the golden liquid
ghee underneath, and you may start to see the milk solids settling on the bottom
of the pot.
Repeat the
layers of zucchini (brushed with seasoned
ghee / oil), tomato and remaining mozzarella cheese.
If there is concern that there are still some milk solids left in the finished product, strain the
ghee a second time using three new
layers of cheesecloth.