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.

Palak Shaljam Ghost

Ingredients

Cumin seeds- 1 tbsp
Onions-2
Mutton-500 grms
Tomotoes-2-3
Green chilly-1-2
Fresh garlic
Ginger garlic paste-1 tsp
Black pepper-1 tsp
Cloves-2

Shaljam-500 grams

Palak-500 grams

Methi-200 grams (optional)
Big cardomon seeds-1-2
Indian bay leaf-1
Cinnamon-1
Salt-1 tsp
Red chilly powder-1/2tsp
Water-1 cup
Oil-1 cooking spoon

Potatoes-2


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 then Shaljam, palak and methi 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. Let it leave water.

4. Add about a cup of water and close the lid and let it whistle 3-4 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.

Note: Use the red shaljam with leaves for this dish- they are the best ones

Palak and bathwa when cooked together are best saag....one can add soya if available.

For making the white non leavy shaljam , use panj and rai and cook like normal sabzi and no need for garam masala. Steam for 1-2 whistles and use 1 katori water.

Muli bhurji

Ingredient

Radish-2-3 with leaves
Oil- 1 cooking spoon
Garlic-2-3
Cumin seeds- 3/4 tsp
Water- 1 cup
Salt-1 tsp
Red chilly powder-1/2-1 tsp

Recipe

1. Wash the radishes and then cut them into small pieces and cut the leaves as well.

2. Take them in a cooker along with some salt and water and boil them. Give 2-3 whistle.

3. Dry off the excess water from it in cooker and then mash it nicely.If the radish is little too sour then just take out and dry excess water in hand.

4. Take oil in pan and add cumin seeds and garlic and let splutter. Add onions to it and fry it nicely.

5. Add radish mixture to it and add red chilly powder and salt if less to it and fry it nicely till done.

Variation 


Mooli palak sabzi

One can add equal amount of spinach(palak) and pressure cook it. One can add tomotoes, ginger garlic paste, etc when one pressure cook it and no need to add more water and add according to how much palak leaves. Cook it while till it leaves water before pressure cooking and rest method is same. For palak one can add whole red chilly in oil for tadka instead of red chilly powder.