SARSO DA SAAG
Ingredients
| • | Fresh mustard leaves (sarson) | 5 bunches |
| • | Fresh spinach leaves (palak) | 1 bunch |
| • | Bathua | 1 bunch |
| • | Olive oil | 5 tablespoons |
| • | Ginger,sliced | 2 one-inch pieces |
| • | Garlic,sliced | 6-8 cloves |
| • | Onions,sliced | 2 medium |
| • | Green chillies | 4 |
| • | Salt | to taste |
| • | Cornmeal | 2 tablespoons |
Method
Heat three tablespoons olive oil in a pan, add ginger, garlic and onion and sauté for two to three minutes. Roughly chop mustard leaves. Add to pan and stir. Roughly chop spinach and bathua. Add to pan and stir. Break the green chillies and add to the pan. Add salt to taste and stir well. Let it cook till the greens turn soft. Add cornmeal dissolved in a little water and continue to cook till the greens are completely cooked. Cool and grind to a coarse paste. Transfer into the pan. Add the remaining olive oil and mix. Simmer for two to three minutes. Serve hot with makki ki roti.
Heat three tablespoons olive oil in a pan, add ginger, garlic and onion and sauté for two to three minutes. Roughly chop mustard leaves. Add to pan and stir. Roughly chop spinach and bathua. Add to pan and stir. Break the green chillies and add to the pan. Add salt to taste and stir well. Let it cook till the greens turn soft. Add cornmeal dissolved in a little water and continue to cook till the greens are completely cooked. Cool and grind to a coarse paste. Transfer into the pan. Add the remaining olive oil and mix. Simmer for two to three minutes. Serve hot with makki ki roti.
MAKKI DI ROTI RECIPIE
Ingredients
1 1/2 cups of cornmeal (makki ka atta)
1/4 cup Whole wheat flour
1 green chilli chopped
1 teaspoon grated ginger
salt to taste
ghee or butter for cooking
1/4 cup Whole wheat flour
1 green chilli chopped
1 teaspoon grated ginger
salt to taste
ghee or butter for cooking
Method
Combine all the ingredients except the ghee/butter in a mixing bowl. Add a little water at a time and make a soft dough. Drizzle a little oil over the kneaded dough and knead for a few more minutes until the dough is smooth. Divide the dough into 10 portions of lemon ball size and keep aside, covered with a wet muslin cloth.
Preheat an iron skillet; place a wet muslin cloth on the working surface; wet the palms of your hands and place a dough portion on the wet cloth and pat it with your fingers to make a flat circle. You can also use a rolling pin to roll it out to approximately 3 inches in diameter.
Invert the muslin cloth over the preheated skillet and place the rolled out corn bread on skillet. Cook the roti on medium heat, flipping over to cook on both sides. Cook until you see brown spots appear. Once you notice lighter brown spots, smear a teaspoon of ghee and cook for a few more minutes until lightly crisp.
Serve hot, with sarson ka saag
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