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
