Sarson Ka Saag,Makki Ki Rotis, turnips Bhaji,hot dry fruits Gur. Ingredients of Sarson Ka Saag Aur Makki Ki Roti: Along with a steaming hot makki roti and a dollop of butter or ghee this recipe is a yummy and lip smacking treat in winters. A mix of palak, bathua and sarson, pressure cooked and prepared in a host of spices, makes this a healthy winter treat. See great recipes for Saag Paneer, Kashmiri Saag, Kashmiri kadam saag too!
Create all people, cooking is indeed things which is quite soft. Besides they are indeed happy cooking and have talents cooking that is very good, they are also smart in mixing each dish so that it becomes food yummy. But there are those who cannot skillfully cook, so they must ask and see recipes that are easy to follow.
These tips and recipe will serve all the goodness of winter vegetables in Sarso ka Saag!
Remove sarson ka saag to a serving bowl, add dollop of butter on top.
Serving suggestion: During the winter months, usually sarson ka saag is served with makki ki roti.
You can cook Sarson Ka Saag,Makki Ki Rotis, turnips Bhaji,hot dry fruits Gur use 38 ingredients and 14 the steps. Here guides how you make it.
The main ingredient Sarson Ka Saag,Makki Ki Rotis, turnips Bhaji,hot dry fruits Gur as follows:
- Prepare of For Sarson Ka Saag...
- Provide 200 gm of Mustard Greens.
- You need 100 gm of Spinach.
- Provide 35 gm of Radish Greens.
- Provide 50 gm of Bathua.
- Provide 35 gm of Fenugreek Leaves.
- Provide 1 cup of Tomato Chopped.
- Prepare 1 cup of Onion Chopped.
- Prepare 1/4 cup of radish Chopped.
- You need 1 inch of Ginger Chopped.
- You need 8-10 cloves of Garlic Chopped.
- You need 2-3 of Green Chilli Chopped.
- Provide 1 tsp of Red Chilli Powder.
- Provide 1/4 tsp of Hing.
- Provide to taste of Salt.
- Provide 2 tbsp of Makki ka Atta.
- Provide of For tempering.
- Prepare 2 tbsp of Ghee.
- Prepare 1/4 cup of Onion Finely Chopped.
- You need 3-4 cloves of Garlic Smashed.
- Prepare of For Shalgam Ki Sabji...
- You need of turnips (Shalgam).
- Prepare 2 tbsps of ghee.
- Provide 1 teaspoon of Cumin seeds.
- Provide 1/4 teaspoon of Asafoetida powder.
- Provide 2 inch of ginger piece.
- Provide 1/4 teaspoon of Turmeric powder.
- Provide 1/2 teaspoon of Kashmiri Chili powder.
- Provide 1/2 teaspoon of dry Mango powder.
- You need 1/2 teaspoon of Coriander powder.
- You need 1/4 teaspoon of Garam Masala powder.
- Provide of Salt as per taste.
- Prepare to taste of Sugar.
- You need of For hot dry fruits Gur....
- You need 100 grams of desi Gur.
- Prepare 2 of tsps Desi ghee.
- You need 1/4 tsp of Carom Seeds.
- Provide 1 tbsp of Mixed dry fruits chopped.
Also few sliced onions and salted lassi are served on side. You can serve saag with paratha or roti as well. Tips: Makki /makai/maize flour is a gluten free flour which is very popular during winter. I often make parathas to serve with Sarso da Saag and Dhaba style Aloo Gobhi sabzi.
Instructions Sarson Ka Saag,Makki Ki Rotis, turnips Bhaji,hot dry fruits Gur
- Clean all the leaves and wash them thoroughly. One good way to wash your green is to fill a large pot with water. Dip your greens in water. Let it stay for a minute. All the impurities will settle down. Gently take out the leaves without disturbing the water..
- Repeat the process 2-3 times. Chop the greens and add them in a pressure cooker. Add tomato, onion, ginger, garlic, radish, green chilli, salt and a cup of water. Pressure cook for one whistle on high heat..
- Dissolve makke ka atta in little water and add it in the cooker. Add red chilli powder and hing and cook for 3-5 minutes. For tempering, heat ghee in a pan. Add onion and garlic and fry till golden brown..
- Remove the pressure cooker from heat and let it cool. Once cooled, blend the greens in a blender to make a coarse paste. Transfer the paste in the pressure cooker..
- Pour the tadka over the saag. Serve hot with makke ki roti and white butter..
- For Shalgam Bhaji...Clean and peel all the Turnips and then dice them into medium small pieces..
- In a heated pan with Oil in it, put Cumin seeds and Asafoetida powder and mix it for 10 seconds or till Cumin seeds turn Brown in color..
- Add chopped ginger,sauté for few seconds..
- Now add Turmeric powder, Kashmiri Chili powder, dry Mango powder,amchoor, Coriander seeds powder, Garam Masala powder and Salt into it and mix it well. Cook it on slow flame for another 2-3 minutes till all get mixed into each other..
- Add diced Turnips (Shalgam) into it and mix it well. Cover the pan with the lid and cook it over medium slow heat, stirring them occasionally till they are cooked or almost cooked..
- Super easy and very tasty Shalgam ki Sabzi ready. Garnish it with fresh chopped Green Coriander and serve hot..
- For hot dry fruits Gur....heat a nonstick pan.Add ghee,sauté carom seeds,and chopped dry fruits..
- Now add Crushed Gur.Mix well.Switch off the flame when Gur dissolved and mixed properly.Don’t over heat otherwise it would stick to the pan.Very crispy and yummy 😋.
- Now in a plate set Makki Ki Rotis,pickles,salad.Arrange Saag,Shalgam Bhaji and hot and yummy Gur.Enjoy the platter..
Makki ka atta is not easy to roll like wheat flour paratha so you need little pratice and patience to roll it. Finally few days back i got my hands on those and used it. It turned out delicious…I made makki ki roti and served it with this, it was totally yum and very very filling too. A quintessential Punjabi menu is incomplete without a plate of Chole Bhature! White chickpeas cooked in a host of spices and herbs such as chilli powder, turmeric, asafoetida, bay leaf, cinnamon, cumin, cloves, whole pepper corns, and green and black cardamom along with a hint of lime and, of course, dollops of butter. sarson wali sookhi bhindi : baby okra stir fried with mustard seasoning.