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

Famous Maharashtrian Dessert- Puran Poli

By
  Dear friends,     Today I am here with another famous delicacy of Maharashtra(India), Puran Poli. The famous delicacy; is specially made by the Marathi during the Gudi padwa and Holi festival. This dessert is also famous apart from Maharashtra in Gujarat, Andhra Pradesh, Karnataka, Tamil Nadu. But the stuffing and ingredients of the delicacy are different. This dish is one of the old dishes mentioned in a 12th-century Sanskrit concordance collected by SomeshvaraIII, who conducted from present-day Karnataka.     So friends, let's start making Puran Poli. Ingredients:- For the outer dough- Whole wheat flour- 2cups.(you can mix all-purpose flour also) Clarified butter- 4tbsp. Salt- 3/4tsp. For the Puran Poli Filling:- Jaggery- 1cup(grated/powdered). Split Bengal Gram- 1cup. Saffron- A pinch. Fennel powder-3/4tsp. Dry ginger powder- 1tsp. Cardamom powder-1/2tsp. Nutmeg powder- A pinch. Clarified butter- 2-1/2 tsp. Other Ingredients:-  Oil- As requir...
2 comments
Read more

Thekua (a famous dessert of Bihar)

By
  Hello friends,     Today I will share you a famous dessert of Bihar (India) "Thekua". A Bihari favorite, thekua is an important part of the festivities of "Chhat".In Bihar, the festival of Chhat is celebrated to worship the Sun. Thekua is sweetmeat, prepared as an offering to the Sun God on Chhat. The reason that the thekua is preferred as prasad is because it is made of healthy ingredients. The word thekua, comes from the verb 'thokna' literally meaning 'to hammer'. The process of making this cookie involves pressing the dough hard against a wooden mould. The original word for this dish was thoka, which means transformed to thekua. Hope like the information. Ingredients:- 1. Wheat flour- 1-3/4cups. 2. Semolina- 2tbsp. 3. Fennel seeds- 1tsp. 4. Cardamom powder- 1/2tsp. 5. Dry coconut- 3tbsp(grated). 6. Jaggery- 3/4cup(grated). 7. Cashew nuts- 50g.(finely chopped). 8. Raisins- 15-20nos. 9. Milk- 1/2 cup. 10. Clarified butter- 3tbsp. For frying:- 1. ...
Post a Comment
Read more

Nadru/ Kamal Kakdi' or ki ke Kofte(Kofte made with Lotus stem)

By
Dear friends,          Today I am here to share with you a healthy yet tasty recipe, 'lotus stem kofte.' In India, the lotus stem is also known as Kamal kakdi and Nadru. Lotus stem is usually round and white to light green. It includes empty air cubicles that run the length of the stem. The vegetable has a light, slightly sweet flavor and is suitable for eating raw or cooked. You can use this vegetable in salads, pickled or cooked into curries, and stir-fried with pork or seafood. Before sharing the recipe, let me share with you the benefits of lotus stem:-  Lotus stem is a rich source of calcium, iron, and fiber- The calcium in the lotus stem forms bone strength and density as well as heart function. The iron in this vegetable is useful for boosting hemoglobin and myoglobin production in our blood. The fiber in the lotus stem is significant for helping you to control digestive and bowel health. Lotus stem increases, our consumption of antioxidants:- Edible...
1 comment
Read more