Recipe : Sarson ka saag aur makke ki roti

With the change of season, winter brings the change of vegetables. In winters, the vegetable baskets are full of green vegetables especially leafy ones like mustard leaves, spinach, etc. In abundance of greens, our dining remains incomplete without Sarson ka saag and Makke ki roti. So, presenting

Sarson ka saag  aur makke ki roti

Sarson ka saag

Ingredient :

Fresh mustard leaves (sarson ka saag) - 250 gm.

Fresh spinach leaves (palak) - 100 gm.

Chenopodium (Bathua) - 50 gm.

Asafoetida - ¼ tsp.

Salt to taste

Tomato – 2 medium

Onion – 2 medium

Green chilies   – according to taste

Ginger garlic paste – ½ tsp

Turmeric powder – ¼ tsp

Butter -100 gm

Ghee – 50 gram

Cornmeal- 2 tsp

Method:

• Chop all type of saag in thin manner
• Wash it properly in plenty of water
•  Put all the saag in a Pressure cooker
• Add asafoetida, salt, turmeric and little amount of water (about 1 cup)
• Allow 3 whistle in high flame, and about ½ hour at low
• Then make a smooth paste of all the saag by whipping vigorously or grinding
• Take ghee in a wok .add chopped onion, sauté  it for 3 to 5 minutes.
• Add ginger garlic paste and stir it. After a while, add chopped tomato & chopped chilies, stir it well
• When masala leave the ghee, add all saag paste, cornmeal and some amount of butter, mix it well
• Continue string saag, adding butter in between, till it becomes ⅓ or ½.
• Saag is ready

Makke ki roti :

Ingredient :

Cornmeal ( makke ka aata ) – 200 gm.

Asafoetida powder – ⅛ tsp

Salt– ¼ tsp

Luke warm water- for kneading

Method: 

• In makka ka atta, add salt and hing powder, mix it well
• Kneed the makke ka aata, using lukewarm water and adding it gradually, to make soft dough
•  Dough is ready, prepare  roti as usual you make chapati.
• Now serve hot sarson ka saag with lots of butter & butter applied makke ki roti, chhaach and jaggery