Skip to main content

Sarson Ka Saag

By

 


Dear Friends,

 Today I am here to share with you a famous delicacy of North India (Punjab)." Sarson Ka Saag" with 'Makki Di Roti' is considered a unique dish in Punjab. Hot Makki di roti with Sarson da saag with butter or ghee is a lip-smacking treat in winter. So, let's start making Sarson Ka Saag.


Ingredients:-

  1. Mustard leaves- 400g.
  2. Spinach- 100g.
  3. Radish leaves- 100g.
  4. Chenopodium(bathua)leaves-100g.
  5. Turnip- 1/2cup.
  6. Fenugreek leaves- 1cup(chopped).


Spices:-

  1. Onions- 2medium(roughly chopped).+ 2medium(finely chopped).
  2. Tomatoes-3medium(chopped).
  3. Ginger- 2inch(chopped).
  4. Green chilies- 3(chopped).
  5. Garlic- 8cloves(chopped).
  6. Red chili powder- 1/2 tsp.
  7. Asafoetida- 1/4tsp.
  8. Cumin seeds-1/2tsp.
  9. Turmeric powder-1/2tsp.
  10. Maize flour- 2tbsp.
  11. Salt-To taste.
  12. Ghee(clarified butter)- 2 tbsp.


Preparation Method:-


Step 1- Firstly, remove the stalks from all saag(green leaves)and separate the leaves. Wash all green leaves under running water thoroughly, drain water, and set aside.


Step 2- Next, chopped all green leaves, pressure cook all saag along with turnip with the help of 1cup water. After 1whistle, turn off the flame and let the pressure release automatically.


Step 3- Now in a blender jar, add tomatoes, ginger, onion(roughly chopped), green chilies, and make a fine paste.


Step 4- Next, in the same blender jar, add pressure cooked saag(green leaves) and make a paste with them. Do not add water.


Step 5- Place a wok on medium flame add 2tbsp of ghee. When ghee will become hot, add Cumin seeds. Once the seeds start to crackle, add Asafoetida and finely chopped onions. Fry them till golden now, transfer tomato paste in the wok and cook well. Saute till the spices leave the edges of the wok.


Step 6- Once the masala is cooked well, add green leave paste(saag paste), turmeric powder, salt, the stock remains in the pressure cooker, and maize flour. Mix well simmer the flame cook for 10 to 15 minutes.


Step 7- Now serve hot Sarson ka saag with butter, onion, whole green chilies, and Makki di roti.





Labels:

Comments

Post a Comment

Last week's top

Italian Dessert - "Pistachio Panna Cotta"

By
image credit Hello readers,      Today I'm going to share with you an Italian dessert "Pistachio Panna Cotta". This is a traditional dessert of northern Italian region of Piedmont, "Panna cotta" in Italian means "cooked cream". One unverified source says that Panna cotta was invented by a Hungarian woman in the 'langhe' in the early 1900s. Ingredients: 1. Heavy cream- 500 ml. 2. Sugar-80 gm. 3. Milk- 100 ml. 4. Pistachio-200 gm 5. Pistachio- 1 tbs crushed. 6. Gelatin- 1 tbs ( unflavored). 7. Vanilla extract-1/2 tsp. 8. Water- 1/4 cup. Preparation Method: Step1- Take a bowl mix gelatin with 1/4 cup of room temperature water. Set aside. Step 2- Take a saucepan pour the milk  and cream into the saucepan and bring to boil in medium low flame, now add sugar, Pistachios, vanilla extract and boil again. Step 3- Remove saucepan from the gas oven now Grind to a smooth paste with the mixture and strain through a smooth strain...
Post a Comment
Read more

A Sweetest Indian Dessert - "Gulab Jamun"

By
 Hello readers,       Today I'm going to share with you a famous dessert of India  satisfying the tooth of millions of Indians" Gulab Jamun". The gulab is derived from Persian word 'gol'( flower) and 'ab'( water) referring to the rose water scented syrup. The gulab jamun originated in the Mediterranean region and Persian content, bought by Persians. It was known as" Luqmat Al Qudi" and come to India at the time of Emperor "Babur" in 1526AD. Ingredients:- For sugar syrup:- 1. Sugar- 1-1/2 cups. 2. Water-1-1/2 cups. 3. Green Cardamom Powder-1/2 tsp. 4. Rose water- 1 tsp. 5. Saffron-8-10 strings. For Gulab Jamun:- 1. Khoya (Mawa)- 125g.(grated) 2. Plain all purpose flour- 1-1/2 tbsp. 3. Paneer (cottage cheese)- 100g( grated). 4. Semolina-1tbsp. 5. Baking powder-1/4 tsp. 6. Milk- 2 tbsp(add as required). 7. Vegetable oil- As required (for deep frying). 8. Saffron strings- 16-20. Preparation Method:- Sugar syrup- Step 1-  Take a saucepan add...
Post a Comment
Read more

Indian Dessert - The famous "Malpua (Pan Cake)"

By
image source Hello readers,            Today I will share with you a pan cake recipe, in India it's known as"Malpua". This is a very popular sweet dish in India and also in some neighboring country such as Nepal & Bangladesh, but in different form & name. A good 'Malpua' should have crispy edges and soft in centre. Ingredients: For sugar syrup:- 1. White sugar- 200 gm. 2. Water-250 ml. 3. Green cardamom- 4 pods(crushed). 4. Fresh lemon juice- 2 tsp. 5. Few saffron strands (optional). For Malpua Batter:- 1. Flour-2 cups. 2. Semolina-1 cup. 3. Dry milk powder-1-1/2 cup. 4. Grated coconut- 1 cup. 5. Fennel seeds- 2 tsp( slightly crushed). 6. Granulated sugar- 2-1/2 tbs. 7. Milk- 4 cups warm.( Can add more milk if required). 8. Ripe bananas-2 (mashed). 9. Salt-1/4tsp. 10. Baking Powder- 2 pinch of. 11. Vegetable oil- 2 cups.(for frying) 12. Ghee (clarified butter)- 1 cup.(for frying) Preparation Method: To make sugar syrup:- Place a pan on heat, add 200...
1 comment
Read more