Hi Chefs!
As I got up early morning today, I could smell winter. I live in Mumbai so I can't really feel the biting cold. The days are hot but the nights are a little cool here. Even though I am living in Mumbai, my heart belongs in Delhi, having been born and brought up there. My location doesn't stop me from enjoying my winter favorite food since childhood.
Yeah!! Makki Ki Roti Aur Sarson Ka Saag, gheyon(Ghee) paa ke te naal Gud(Jaggery) aur Lassi(Buttermilk).
This is what I call “Ishq Wala Love”.
And for the winter wala feel AC on full blast ..
HaaHaa…..
Mustard Green (Sarson) is a winter vegetable. It is a Punjabi delicacy and is eaten to help stay warm in the winter season. Since Mustard Greens are slightly bitter on their own so Palak(Spinach) & Bathua along with other spices are included in it. It is loaded with dietary fiber, protein, vitamin K, manganese, calcium, vitamin B6, and many more nutrients. The fresh flavor of the greens should remain intact so spice it less and enjoy the real taste and health.
Let's get started with the simplest yet flavourful recipe as below:
Sarson Ka saag (Mustard Greens) makes 4 serving
Ingredients :
Sarson (Mustard Greens) - 500gms
Palak (Spinach) - 250gms
Bathua - 100gms
Curd - 3/4cup
Makki Atta(yellow cornflour) - 1/2cup
Ginger – 1tbsp (crushed)
Garlic - 1tbsp (crushed)
Green Chilli – 1-2 (chopped)
Ghee - 4-5tbsp
Jeera(Cumin Seeds) - 1tsp
Hing(asafetida) - 1/4tsp
Red Chilli Powder - 2tsp
Coriander Powder – 1tbsp
Salt - acc. to taste
How To Make Saag :
1. Thoroughly wash and coarsely chop all greens.
2. Pressure cook them with 1cup of water, up to 1whistle, and simmer for 10 minutes.
3. Let it cool down.
4. After it is cooled, coarsely grind it.
5. Add Makki atta and curd to it while grinding.
6. In a wok/kadhai add ghee. when it is hot add jeera and heeng to it.
7. Add garlic, ginger & green chili to it.
8. Saute it for a minute.
9. Add all other spices and add the ground greens to it.
10. After mixing all spices well, cover it with the lid.
11. Let it cook on low flame for a minimum of half an hour.
12. Serve it hot topped with butter/ghee along with Makki ki roti.
Makki Ki Roti
Ingredients:
Makki atta (yellow cornflour) – 400gms
Whole wheat flour – ½ cup
Salt – 11/2tsp
Warm water – 3-4 cups (for kneading the dough)
How To Make Makki ki Roti
1. Mix both the flour and add salt to it.
2. Knead it to a soft dough with the help of warm water.
3. Cover it with a damp cloth and let it rest for 15 minutes. (as cornflour is coarse so it absorbs water, so giving it a rest period is important)
4. Take a little dough and knead it and soften it with help of warm water.
5. Make a ball and sprinkle some dry flour on your working surface.
6. Flatten the dough on the surface into a round by patting your palm lightly on it.
7. Very carefully place it on the hot Tawa.
8. Cook on both sides.
9. Apply ghee/butter on it.
10. Serve hot with Sarson ka saag.
Accompaniments: Jaggery(gud) and Lassi(buttermilk)
Enjoy!
Some Pro Tips:
1. Cook saag on low flame for at least half an hour to get that perfect taste. The more the better.
2. Top it with ghee/butter according to your taste.
3. Always use warm water to knead the dough.
4. Before making roti always soften the dough again with help of warm water.
So tempting......will definately try