Although cooking has never been my passion but I learnt to cook well. I do keep trying my hands on new cuisines. I feel that cooking should not be too much complicated with long hours to spend in kitchen. It should be simple and yet liked by all. Having spent initial twenty years of my life in Delhi and coming to Valsad after marriage, I learnt both the cuisines. I want to share my recipes in my blog so thought of beginning with this winter specialty. A dish loved by my family and friends.
Mustard is a winter and spring delicacy, and its relative abundance in Punjab, Rajasthan, and North-East has made it one of the most popular dishes in those regions. After moving to Valsad after marriage I was not able to enjoy it frequently because of its non availability in the cityof Valsad. I had to get it from Vapi a neighbouring town but now it is easily available in our Valsad also. A very healthy dish and a must try in winter season. The classic Punjabi dish: Sarsoon da saag te makki di roti. Best had with some white butter, and jaggery .This winter special combination of meal makes everyone drool in winters. As a traditional Punjabi dish, saag means green and Sarsoon means mustard.
INGREDIENTS
For Saag:
4 cups sarson leaves(chopped)
4cups palak leaves(chopped)
2 cups bathua leaves (also called cheel ni bhaji) (take whole leaves with stems removed)
2 cups water with a pinch of salt
2 tbsp makki atta
3 Green chilli
20 gms ginger
1 Onion (finely chopped)
1 small tomato chopped
4 Garlic cloves(crushed)
4 tbsp ghee
1/2 tsp red pepper powder
1/2 tsp garam masala
1/2 tsp coriander powder
For Makki ki Roti:
1 ½ cups makki Atta (yellow corn flour)
½ cup wheat flour
Pinch of salt
Water (for kneading)
Method
Prepare the Saag:
Add the three leafy vegetables, green chillies, ginger chopped and water into pressure cooker & cook for 3 – 4 whistles and then 5 -10 minutes on slow flame.
Mash saag in the cooker until coarsely ground.
For tadka, add chopped onions, ginger, garlic, tomato, red pepper powder; garam masala, dhania & sauté until onions are light brown.
Mix saag and allow it to cook on slow flame for 10 – 15 minutes.
Add makki ka atta for thickening the saag.
Top with ghee and serve.
Prepare Makki ki Roti :
Knead the makki atta and wheat flour with salt to make soft dough. Roll the dough divided into balls with flour.
Heat the tava and carefully transfer the roti to the tava. Cook both sides and then apply ghee or butter.
Serve hot with saag.
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