Sarson ka Saag with Makkai Roti

Ingredients

Palak-200 grams or 500 grams(depends on ur taste)

Sarson-500 grams

Bathwa-200 grams(optional)

Soya-100 grams(optional)

Onions-1

Tomotoe-1-2

Green chilly-4-5

Red chilly-3-4 (seeds removed by tearing)

Garlic- 1 clove

Ginger- 1 small piece

Salt-1 tsp

Saute

Red chilly-4-5

Cumin seeds-1 tsp

Oil-2 tbsp (cooking spoon)

Recipe

1. One can take equal amounts of palak and sarson too ( one can include bathwa and soya to too) and cut them really small.

2. Wash the saag and let it drain completely.

2. Add saag in cooker and add onions, tomotoes, Ginger , , green chilly, salt to it.

3. Cover it with a plate and keep on low flame so it leaves water.

4. Let it leave some water and then add about 1/2 cup of water or more if water left by saag is less and close lid and let it give 2-3 whistles.

5. Take out sag on a strainer so water is stored in bowl down and saag in up.

6. Let it cool completely and then mix in a mixer using the stored water.

7. Take oil in kadai and add red chilly(whole cut into 3 each ) to it and zeera and then add the saag to it and water to make it thin of desired consistency and cover partially and cook for 3-5 minutes so that water is boiled nicely.

The saag tastes awesome with makkai roti.

Makai ki roti

Ingredients

2 1/2 cup maize flour
hot water

Method

Take all the ingredients in a bowl and add hot water.

Mix with a wooden spoon.

Keep covered till it is cool enough to be kneaded by hand. Knead for a few minutes. Hot water helps obtain a softer dough that doesn’t fray at the edges when rolled.

Divide into 8-10 portions. Roll out, one at a time, into 1/8 inch thick circles 5-6 inch diameter and .

Pressed between the palms to perfection by expert cooks, I roll mine between two layers of plastic (this slit Ziplock freezer-bag has been serving me well for over 10 years!].

Cook on medium heat on a tava or cast iron griddle, with or without a brushing of oil, ghee, or butter.

or

(1. Prepare a dough by adding water gradually.
2. Shape rotis between plastic sheets or make thin with hand by keep using water.
3. Cook on hot, well-greased griddle on slow flame.
4. Add a little ghee on both sides while cooking. Smear ghee on top and serve hot.)

Tip : Chopped methi leaves or grated radish can be added while making the dough. One can add 1-2 tsp atta and some ghee too.

Chane saag is made same way....use half kilo chana saag and 250 grams of both palak and bathwa

Methi Aloo

Ingredients

1 bunch fresh methi (fenugreek) leaves (cleaned, washed and finely chopped) (500 grams)
2 medium peeled and cut into small pieces aloo (potatoes)
2-3 medium tomato (chopped)
2 onions

ginger garlic paste-1 tsp(optional)
Salt To Taste- 1/2 tsp
1/4th tsp turmeric powder
Red chili powder to taste (opipnal)

green chillies-2-3
1/2 tsp panch puran

1/4 tsp rai
1 tbsp vegetable oil

Preparation:

• Heat oil and add panj puran and rai and let it spluter
• When seeds are done add onions, green chilly and saute till they turn brown and then add potaoes, salt, turmeric, chili powder and fry nicely . Sauté foe a moment.
• Cook till potatoes are half done on a medium flame.
• Add methi and cook on a medium flame till they absorb water and then add potatoes and ginger garlic paste so that smell retains and then cook till done.
• Serve the aloo methi hot with chapati .

Note: one can add equal amounts of palak too to it and cook same way.

Palak aloo/Palak bathwa (1 bunch each) aloo is cooked in same way but use cumin seeds instead of panj and rai.

Urad Dhuli Dal

Ingredients

Urad Dal(dhuli) (yellow) -1 cup

Onion-1

Tomoto-1-2

Ginger garlic paste-1 tsp

Green chily-1-2

Some freshly cut ginger

Tumeric powder-1/2 tsp

Red Chilly powder-1/2 tsp

Salt-1 tsp

Fresh palak- 200 grams(optional)

Milk/malai-1/2 cup

Ghee-1 tsp

Water

Tadka

Cumin seeds-1/2 tsp

Garlic - 1 -2 small pieces

Ghee-1 tsp

Recipe

1. Take water according to consistency in a cooker and put it on High flame.

2. Add all the ingredients in it and add dal in end.

3. Let it boil and then let it simmer for 1-2 minutes.

4. Close the lid and let it whistle once and then put on low lid.

5. Let it cook for 5-10 minutes(-5 wAbout 4histles)

6. Let steam releases and then mix it out.

Tadka

1. Take ghee in a pan and heat it.

2. Add cumin seeds and let it splutter and add garlic let garlic brown a bit.

3. Put this mixture in the dal and mix it and then add little dal in pan and put it in cooker again.

Dal is ready.

Note:

If ever the dal is cooked dry one can add boiled water to it and simmer for a minute for consistency.

Hari Pyaaz aur Aloo Sabzi

Ingredients

Panj Puran-1 tsp

Rai-1 tsp

Onions-1
Tomotoes-2-3
Green chilly-1-2

Red chilly powder-1/2 tsp
Fresh garlic
Ginger garlic paste-1 tsp

Spring onion-500 grams

Salt-1 tsp
Water-1 cup
Oil-1 cooking spoon

Potatoes-2

Recipe

1. Heat oil in a cooker and add panj puran and rai and let it splutter

2. Add green chilly, tomotoes to it and fry for some minutes.

3. Add rest of the masala to it and fry it nicely. Add potatoes and fry till they are done a bit.

4. Add hari pyaz and let it leave out water and cook in it for some time till it blends and is done.

Methi Aloo

Ingredients

Panj Puran-1 tsp

Rai-1 tsp

Onions-2-3
Tomotoes-2-3
Green chilly-1-2

Red chilly powder-1 tsp
Fresh garlic
Ginger garlic paste-1 tsp

Methi-500 grams

Salt-1 tsp
Water-1 cup
Oil-1 cooking spoon

Potatoes-2

Ghee-1/2 tbsp

Recipe

1. Heat oil in a cooker and add panj puran and rai and let it splutter

2. Add onions, green chilly , fresh ginger to it and fry for some minutes.

3. Add tomatoes and fry it nicely and add potatoes to it and rest of the masala to it and fry it nicely. Add a few drops of water and keep sauteing for few minutes till potatoes are done a bit.

4. Add methi and let it leave out water and cook in it for some time . Also add ghee and cook till it blends and is done.

Dolma!

Ingredients

Tinda(apple gourd)-10-12
Cumin seeds- 1 tsp
Onions- 2-3
Tomotoes-2
Green chilly- 3-4
fresh garlic - few chopped
Ginger garlic paste-1 tsp(optional)
Rice- 2 cup with 1-2 cloves
Kheema(Minced meat)- cooked (2o0 grams) (optional for non vegies or one can skip this)
Water- 3 cups for rice, 2 tablespoon for cooking
Tumeric powder-1/2 tsp
Red chilly powder-1/2 teaspoon
Salt- 3/4-1 tsp
Oil

Recipe
1. Wash and slice off the tops of tinda (used as caps) and remove the inside scrapping and keep aside. Also scratch the outside part with a light hand.

2. Wash rice and keep aside.

3. Heat 1 cooking spoon of oil and put jeera in it. Let it splutter and then add onions, green chilly, ginger garlic paste, fresh garlic to it and fry it nicely.

4. Then add tomotoes, tinda scrapping, green peas (mattar) and rest of the masala and about 1/4 salt to it and let it fry till done.

5. Add cooked kheema if ur a non vegies during this time mix nicely or else dont and just add rice with ur choice of garam masala and mix it properly and then add 3 cups of water and rest of the salt to it. We use less water so that rice are half cooked.

6. Once the mixture is done. Let it cool and then stuff it inside the tinda. And then add oil in the same pan and then put all tinda and close pan and do it cook till done.

Keema

Ginger garlic paste-1 tsp
Black pepper-1 tsp
Cloves-2
Methi powder-1 tsp(optional for taste)
Big cardomon seeds-1-2
Indian bay leaf-1
Cinnamon-1
Salt-1 tsp
Red chilly powder-1/2tsp
Coriander powder-1 tsp
Tumeric powder-1/2 tsp
Water-1 cup
Oil-1 cooking spoon
Fresh coriander.

Recipe

1. Heat oil in a cooker and add jeera, black pepper, cardamon, cloves to it and let it splutter.

2. Add onions, green chilly , fresh ginger to it and fry for some minutes.

3. Add tomatoes and fry it nicely and add ground meat to it and rest of the masala to it and fry it nicely. Keep sauteing for few minutes.

4. Add about cup of water and close the lid and let it whistle 2-3 times and then close the flame.

5. Open it when steam releases and then fry on flame if water still there and fry till all water evaporates and its nicely done.

6. Decorate with fresh cut coriander and mix well.

Variations

1. One can make kheema aloo, kheema arbi with kheema too (arbi should added at same time as kheema) .

2. One can use capscicum and tomotoes for it too....One shd add capscicum and tomotoes last as its done soon and tinda dolma often needs to be pressure cooked.

3. I preparing mixture in same pan as i will cook dolma in so i separately cook kheema before and then put rice in pan and cook so its partially cooked and then fill in vegetables and cook so its oily in bottom.

4. One can always make vegetarian dolma by skipping adding keema and adding rest of ingredients.