SARSON KA SAAG
AND
MAKKE KI ROTI
This probably is the most sought after dish in north India in winters.
Served typically with gur/jaggery and white butter it tastes like heaven when served fresh n hot.
In my house this is cooked and relished religiously in winters. This perhaps is the most featured dish in northern India but still has many ways to cook.I can simply cannot think of my blog without this recipe so here is my version and i feel much pride in mentioning that i can my the makai ki rotis are soft that they melt in mouth.
For sarson ka saag:
Sarson saag:1 kg
Spinach leaves:1/2kg
Bathua / chenopodium leaves: 250gms.
Ginger 3 inch approx cut in small cubs
Garlic :10-12 cloves.
Salt to taste.
Onion-2 big
Dry red chilli's:3-4
Ghee for tempering
Red chilli powder for tempering
Carom seeds/ jeera : 1 tsp
Sarson saag:1 kg
Spinach leaves:1/2kg
Bathua / chenopodium leaves: 250gms.
Ginger 3 inch approx cut in small cubs
Garlic :10-12 cloves.
Salt to taste.
Onion-2 big
Dry red chilli's:3-4
Ghee for tempering
Red chilli powder for tempering
Carom seeds/ jeera : 1 tsp
Makai ki roti:
Makai ka aata: 2cups
Salt totaste
Red chilli powder (degi): 1/2 tsp
Ajwain -1/2 tsp.
Makai ka aata: 2cups
Salt totaste
Red chilli powder (degi): 1/2 tsp
Ajwain -1/2 tsp.
For Saag
In a pressure cooker put the cleaned and washed saag,spinach leaves,bathua leaves , ginger and garlic .
Put it on high flame till one whistle and then simmer it and cook for another 25 minutes. Check in between for water levels.
Once boiled n cooked fine grind it with a hand blender .Add salt to taste.
This serves a good quantity for 6 people. So if you have less servings and wish to store the rest for later use then temper a little portion which is to be consumed immediately.
For tempering:
Heat oil in pan .add carrom seeds / jeera and dry red chillis. Add onions( acc to the quantity of saag) and cook till light brown.Add red chilli powder to taste. Add saag and and cook on low flame for 5-6 minutes.
Serve hot with white butter.
In a pressure cooker put the cleaned and washed saag,spinach leaves,bathua leaves , ginger and garlic .
Put it on high flame till one whistle and then simmer it and cook for another 25 minutes. Check in between for water levels.
Once boiled n cooked fine grind it with a hand blender .Add salt to taste.
This serves a good quantity for 6 people. So if you have less servings and wish to store the rest for later use then temper a little portion which is to be consumed immediately.
For tempering:
Heat oil in pan .add carrom seeds / jeera and dry red chillis. Add onions( acc to the quantity of saag) and cook till light brown.Add red chilli powder to taste. Add saag and and cook on low flame for 5-6 minutes.
Serve hot with white butter.
For makai ki rotis:
Makai aata: 2 cups
warm water: to knead
Ajwain: 1/4 tsp
Salt 1/2 tsp
warm water: to knead
Ajwain: 1/4 tsp
Salt 1/2 tsp
Mix everything and knead with warm water .The flour should be a little softer than you make for wheat rotis. Moist flour will make the rotis very soft and melt in mouth.after kneading keep aside for 5-8 minutes so that the flour soaks enough water.
Happy eating!!!
Happy eating!!!
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