How to make dry kala chana recipe for kanjak

Dry kala chana is made typically in our house for the kanjak and is served alongside sooji ka halwa and poori. That said you can have this with a regular chapati or a nice crisp namak ajwain parantha. I also use this for stuffing inside a kulcha. The only thing is that typically this sookha kala chana will become too dry so add just a bit lime and some dry mango powder before it goes in as stuffing.

kala chana recipe dry

The best I must say for this chana is the poori and sooji halwa combination. The plate looks good and the taste with sweet sooji halwa is absolutely very very good.

So let us dive straight into the step by step instructions for how to make dry kala chana recipe

1) Take chana and wash it three to four times. I always go for a branded one that way they clean of any small stones or other impurities. Still better to wash them and then spread them out on a big plate to check if they have any impurities or any unwanted materials among them. Now soak them in water  overnight and add one spoon of salt to it. That will mean approximately 10- 12 hours.  You will see that post the soaking of the chana would have absorbed some water and it will be bit bigger and with no wrinkles. Do not throw this water out . We will use the stock water in the next step. That is why it is essential to wash the chana thoroughly.

Soaked and boiled

Soaked and boiled

2) Now take the chana in a pressure cooker. Use the same stock water from step1 . The water in the pressure cooker should be double the amount of chana. If you see that the stock water is less in the cooker then add some more water to it. Typically the water should be double the amount of chana. Boil it for 20-25 minutes.

3) Remove the chana from the pressure cooker and strain the water.

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4) In a round bottom pan or kadahi you can add the oil say about 3 tbsps

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5) Then add jeera or cumin seeds to the oil.  Make sure that the jeera is well simmered and has a dark golden color. Now add some salt to this.

6) Add Coriander powder . Mix well.

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7) Now add kala chana and mix the entire ingredients well.  Saute the kala chana on the low flame else they may get burned.

8) Now if you are not using the kala chana for kanjak then you can add dry mango powder, add some lime and cut som green chillies on to and serve it.

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I have not added any other ingredients such as turmeric and again it all depends how you like it. I like the colour to be dark however you can very well add the turmeric powder in step 5.

How to make dry kala chana recipe for kanjak
 
Prep time
Cook time
Total time
 
Kanjak wala sookha kala chana. Eat it with sooji ka halwa and poori.
Author:
Recipe type: main
Cuisine: Punjabi
Serves: 4
Ingredients
  • Kala Chana or black chickpeas - 2 cups
  • Jeera or cumin seeds - 1 tbsp
  • Coriander powder or dhaniya powder - 2 tbsps
  • Water - 5 cups
  • Salt - 1 tbsp
  • oil - 3tbsps
Instructions
  1. Take kala chana. Wash it thoroughly and then soak it in double the amount of water overnight. Add salt into this.
  2. Strain the water in the morning. Keep the stock as we will use it in next step.
  3. Take the kala chana and boil it in a pressure cooker for 20-25 minutes. Use double the amount of water.
  4. Now remove the chana and strain the excess water.
  5. Take kadahi or round bottom pan. Add oil
  6. Add jeera or cumin seeds. Simmer them to golden brown colour
  7. Add coriander powder.
  8. Add some salt
  9. Add boiled kala chana and mix well.
Notes
You can add green chillies if required
You can also add turmeric powder if you want to have that extra colour.

 

sending this for  breakfast entry here at cooking 4 all seasons

How to make makki ki roti recipe

Come winter and the only thing on my mind is to enjoy that tasty and delicious sarson ka saag with makki ki roti.  In the Punjabi houses this is enjoyed with the homemade white butter.

Now you should be careful as to what is makki ka atta. In most of North India if you go to a local shop and ask for that you will get it . I have lived in Chennai for several years and can tell you how tough it is to get atta there. In English Makki ka atta is called maize flour. Just to be sure you do not confuse this with corn flour. Corn flour is used for a very different purpose and is not used for making rotis. In fact Corn flour is white in colour. Maize flour or makki ka atta is light yellow in colour.

How to make makki ki roti

Makki ki Roti

This roti can be made with just plain atta and no other additions to it. However, I typically add some mooli ka patta (Radish leaves) and spinach to it . It is healthy plus it gives that added taste to the overall Roti. I also add green chillies to this. Again, this is your choice , I love green chillies and spicy stuff , so I am ok to add this. My poor husband does not like it though 🙂

The toughest part of making the roti is the toughness that atta has and how to roll it such that it does not break . Also, it is challenging to take the rolled dough and put it on the hot plate or the tava. As we proceed you will see that it is easy to keep a plastic sheet underneath when you are rolling the dough , so that it is easy to roll and pick it up. Also the plastic sheet helps as the atta will not stick and you can easily take it an put it in the tava.

Step by Step Instructions for makki di roti recipe

1) First step is to make the dough. Take two cups of maize flour , add some salt to it , add radish leaves and some grated radish and make it into a dough.

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2) For making the dough , use warm water and add it slowly while you are kneading the dough.

20150315_120708 20150315_120729

 

3) If you notice that the dough is not holding up and is falling apart then add some warm water and knead again however do it little by little. Do not add a whole lot of water at once. So add little water, knead check if it is firm or not. If not then repeat the process.. add little warm water, knead check.

4)Knead the  flour gently till it is firm. Now unlike the regular dough for chappti , this dough will have cracks and it will very rough. So do not worry about it.

5) Next make some medium sized ball from this dough.

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6) we are ready to roll ..

7) On the rolling board or the chakla as they call in North India , keep a plastic sheet. I typically use the regular white transparent bag on the chakla and sprinkle some dry makki atta on it.

 

8) Keep the medium sized dough ball on rolling board and press it gently.

9) Now take the rolling pin or the belan and start rolling . Be very gentle as typically the rolled roti can break very easily. Be very slow and exert minimal pressure.

10) Now do not roll into very thin roti. It is very thick , so make it thick. Even thicker than your regular parantha.

11) Put some ghee onto the tawa or the hotplate.

20150315_121451

12) Here comes the toughest part to transfer the rolled out roti onto the tawa. I typically take the plastic sheet on which the rolled out roti is , pick that sheet gently and slowly such that once it is off the rolling board, and slowly slide my hand underneath the plastic sheet. Essentially now i have the plastic sheet with the rolled out dough on my hand. Then with one quick move I transfer the rolled roti onto the tawa.

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13) Now let bottom side of the roti be browned and heated.

14) take the spatula and flip the roti such the other side is also baked.

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15) Typically you will see the sides getting a bit crunchier in this roti and that is how I like that. So once you see the center of the roti looks baked and is not very moist then you can take the roti off the tawa .

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16) Enjoy this makki di roti with sarson kaa saag and white butter.

How to make makki ki roti recipe
 
Prep time
Cook time
Total time
 
Makki di roti with delicious sarson kaa saag.
Author:
Recipe type: main
Cuisine: Punjabi, North Indian
Serves: 4-5 rotis
Ingredients
  • Maize Flour - 2 cups
  • Warm water - ½ cup
  • Ghee - 2 tablespoons
  • Salt
  • Green chillies - 3 chopped
  • Radish leaves - Chopped
  • Spinach - Small bunch and chopped
Instructions
  1. Take Makki ka atta in abig plate or bowl for making the dough
  2. Add radish leaves, salt, spinach leaves and green chillies
  3. Knead and make it into a dough
  4. Take a plastic sheet pr bag and keep it on the rolling board
  5. Using your hand initially and then the rolling pin roll the dough into thick flat roti
  6. Now transfer the roti onto the tawa and let one side get roasted
  7. Flip and let the other side get roasted.
  8. Make sure both the sides are adequately browned and are roasted.
  9. The sides of the makki ki roti are a bit crunchier
  10. Serve hot with white butter and sarson ka saag

 

 

Gobi Masala recipe and how to make gobi masala at home

Being a Punjabi , I have had this yellow coloured gobi masala at home with curry or without curry. However that said I am bored eating the same style for years together. I tried a lot of cauliflower combinations to see if I can make this differently.

After several unsuccessful tries and various combinations of masalas now I have something which I am sure you all will like. My family liked it very much and enjoyed the masala gobi with paranthas last Sunday.

 

Masala Gobi recipe

Masala Gobi

I will warn you that this is a bit time consuming though not very difficult to make. It is requires some effort especially the steps require a particular way to fry the gobi or the cauliflower and then how to add that special aroma to this recipe. I would say that this aroma is the strength of this recipe.

I mean do not get me wrong  I love gobi and aloo gobi with a bit of amchur (mango powder) and dhaniya (coriander) is what I love the most. In fact, I love Gobi paranthas the most. Really Yum with that special white butter.

Let us dive straight into the nitty gritty of making this special masala Gobi and let me know in the comments as to how was it and did your family members like it ?

As usual I will first give you step by step instructions

for this recipe with photos and then at the end is a printable format for your ease of use. Plus a list of ingredients at the end.

pic14

Most importantly in this recipe below , make sure that you read the notes along with the steps. Very important as those will make sure that this masala gobi comes out special.

  1. Chop 1 medium sized cauliflower into six or seven sized florets. I would suggest that you use your hand to break the cauliflower into these florets. Though you can use the knife but however with hand the florets will come out intact. The stem of the floret should be in medium sized.pic16
  2. Now in each of the florets, stick one clove.
  3. Now boil these florets for 5-7 mins on medium flame.

    Florets with Cloves inserted and inside the water to be boiled Note: the stem is inside the water fully

    Florets with Cloves inserted and inside the water to be boiled
    Note: the stem is inside the water fully

Note: To boil these florets, the florets should be facing upwards with their stems dipped completely into the water.  This way the stems can become soft and tender as shown in the above image

  1. Remove the boiled florets from the flame and drain the water thoroughly

Note: Make sure that the stem of the floret is soft and tender after boiling.

  1. Take 3-4 medium sized potatoes and cut each of the potatoes into two pieces. I usually remove the top and bottom of the potato and then use the remaining potato and cut into two. That way I have two round pieces of the potato from each original potato.

    Cut Potatoes

    Cut Potatoes

  2. Take a pan or vessel in which we will make some masala. Pour some oil into the vessel (5-6 tbsp).
  3. Add garlic (ten pieces), cloves (5 pieces), cinnamon sticks(5 sticks), black cardamom into the heated oil. Stir these till the garlic is golden brown in colour.

Note : Remove Cloves, cinnamon and cardamom from this mixture once the garlic is golden brown in colour.pic17

  1. Add onion (2 chopped medium sized onions). Stir after adding till onions are golden brown in colour.

    Masala Mixture - chopped tomatoes added

    Masala Mixture – chopped tomatoes added

  2. Now add tomatoes (2medium sized chopped)
  3. Stir the mixture well, let it fry for some time but keep stirring and then remove from the flame.
  4. Take another frying pan and deep fry the potatoes. Remove the potatoes from the pan when they are golden brown in color.

    Deep Fried potatoes

    Deep Fried potatoes

Note : Deep fry them in low flame so that they are cooked from inside as well as have nice colour on the outside.

  1. Now take the boiled florets from Step 3 and fry them in a vessel by adding some 5-6 tbsps of oil.

    Florets upside down inside the pan with some oil

    Florets upside down inside the pan with some oil

Fried Florets with golden brown color

Fried Florets with golden brown color

Note: Two important things to note here are. Take the cloves out from the florets before you fry them (no deep fry). Also, fry them in a manner such that the stem is facing you and the flower of the floret is in the oil.  Fry till the florets are golden brown in colour at the top. The stem should not be golden brown and only the top of the floret should be.

  1. Now take the masala mixture from step 9 and add some salt to it. Add Dhaniya powder (1/4 tbsp)

Add red chilli powder (1/4 tbsp), add aamchur powder (mango powder) (1/4 tbsp)

Add garam masala (1/4 tbsp)

Add Kitchen king masala (1/4 tbsp)

Fully ready masala mixture with spices added

Fully ready masala mixture with spices added

Yes we need to add these many spices and you can tell this will pack some punch to the gobi.

  1. Now take the fried potatoes and fried florets and add them to this mixture. Stir gently such that florets should not break.

    Florets and potatoes in the masala

    Florets and potatoes in the masala

  2. Dress this with coriander leaves and serve.

    Ready to serve

    Ready to serve

Gobi Masala recipe and how to make gobi masala at home
 
Prep time
Cook time
Total time
 
A special twist to gobi masala recipe and it will add a special taste to your gobi.
Author:
Recipe type: main
Cuisine: North Indian , Punjabi
Serves: 3-4
Ingredients
  • Cauliflower – 1 medium sized cauliflower
  • Potato – 6 small sized potatoes
  • Onion – 3 chopped onions
  • Coriander – 1 bunch
  • Tomato – 6 small sized tomatoes
  • Cloves – 9-10 pieces
  • Cinnamon sticks – 5
  • Black cardamom – 3
  • Garlic – 10-12 pieces
  • Dhaniya powder -1/4 tbsp
  • Red chilli powder - ¼ tbsp
  • Aamchur powder (mango powder) - ¼ tbsp
  • Garam masala -1/4 tbsp
  • Kitchen king masala -1/4 tbsp
  • Oil: any refined oil
Instructions
  1. Chop and get some 6 florets out of the cauliflower
  2. Stick cloves into each
  3. Boil the florets in water
  4. Cut the potatoes ion two round pieces each
  5. Take a frying pan, add some oil, add garlic, cloves, cinnamon sticks and black cardamom into it. Stir and make sure that garlic is golden brown in colour. Remove the cloves, cinnamon and cardamom as they were only added for flavour.
  6. Add chopped onion then add chopped tomatoes.
  7. Deep fry the potatoes
  8. Fry the gobi (5-6 tbsp of oil) or the cauliflower separately till golden brown in colour from the top. Always have the flower inside the oil and the stem facing you while frying. That way only the flower on the top will become golden brown.
  9. Take the masala mixture of onions and tomatoes. Add salt, dhaniya powder, red chilli powder, aamchur powder, garam masala and Kitchen King masala to it. Your masala mixture is now ready.
  10. Now to this masala mixture add the fried florets.
  11. Then add deep fried potatoes.
  12. Stir very gently such that masala s all draped on each of the florets and potatoes.
  13. Dress it with coriander leaves. Serve in a nice bowl.

 

A simple whole wheat eggless cake recipe

An eggless pound cake recipe which, I have wanted to do for a long time for two reasons. One it is for those who are pure vegetarians and do not want to eat cakes/pastries which are made with eggs and secondly this is a whole wheat cake recipe. I am definitely in favour of having wheat as opposed to having maida.

More and more, my kids as they grow up want to have cakes and other bakery stuff. I am keep on trying bakery stuff which is more healthy and more palatable than having maida and this eggless cake is one such product which I am very happy about.

In fact, I always used to think that makings stuff with atta or wheat flour would be tough however as this cake recipe shows it is not tough at all. On the contrary this has been very very easy. There are some things that you need to careful about and that is it.

I am sure you would be asking what is that you should be careful about . Here it is

  1. The proportions need to be correct what you would do in a regular cake
  2. While mixing the batter, you need not whisk it too strongly. Be gentle and very kind to the batter. It will work like a charm

A couple of things before we start on the recipe. I have used the milkmaid condensed milk as a substitute for eggs. Plus you will need milk, butter and may be some white butter (or even three four spoons of malai or cream that you get at the top of milk). I would suggest if you are trying for the first time then only go for the unsalted butter. Do not go for salted butter. Also, if you are not using the milkmaid condensed milk then it is use sugar along with unsweetened condensed milk. The milkmaid condensed milk is very sweet, though just added a bit of sugar but not a whole lot. My cake was much sweeter.

Indian simple eggless cake recipe

Eggless cake recipe

Step by step instructions for the Indian whole wheat eggless cake recipe.

In addition as usual at the end of this recipe I have a printable version along with a list of ingredients. Before we even start , make sure that you have your oven preheated at 180 degree (330 degree Fahrenheit) for about 15-20 minutes.

All Ingredients for the recipe for an eggless cake

All Ingredients for the recipe for an eggless cake

Take 1 ½ cups of whole wheat or atta, Baking soda ( ½ tbsp) and baking powder(1 tbsp). Now make sure that you add both baking soda and baking powder. This is needed in an eggless recipe. Take all three ingredients and use a sieve to sieve them through onto a plate or a flat tray.

  1. Atta with Sieve

    Atta through the Sieve

  2. Take 200 grams of unsalted butter and melt it in pan. For melting the butter heat it on a very low flame. This 200 grams of melted butter should be about ½ cup of melted butter in a cup.
    Butter being melted

    Butter being melted

    Melted butter

    Melted butter

  3. Pour this melted butter into a bigger vessel. Now add 200 grams of milkmaid condensed milk to this melted butter.

    Melted Butter and Condensed Milk

    Melted Butter and Condensed Milk

  4. Take whisk and start mixing the butter and condensed milk mixture. As I said earlier this has to be done very slowly.
  5. Add ½ cup milk (warm and not very hot) into this mixture.

    Butter/Condensed milk and warm milk mixture

    Butter/Condensed milk and warm milk mixture

  6. Now add sugar into this mixture. I do grind the sugar in a grinder before adding. You can add it without grinding however I like this better as it mixes well.
  7. Stir again with whisk and do it very slowly.
  8. Now add the sieved atta, baking powder & baking soda mixture into this butter mixture which you have been stirring

    Sieved atta mixture added into the butter mixture

    Sieved atta mixture added into the butter mixture

  9. Add Vanilla extract

    Vanilla extract added

    Vanilla extract added

  10. Once added, again start the stirring with whisk. Be gentle and firm.

    The overall mixture

    The overall mixture

  11. Now take the loaf pan and grease it with oil or butter. We grease this pan else the mixture will stick to the pan while it is being baked.
  12. The size of the baking pan does make a difference so use the one which is of the dimensions’ 8.5 x 4.5 x 2.5 inches. Instead of a rectangular one you can use the 7.5 inches round one.

    Loaf pan

    Loaf pan

  13. Now pour the mixture into the pan and keep it into the oven. Since this a wheat cake the top will go brown after about 15 minutes. Once the top of the cake is brown then take the cake very briefly and keep aluminum foil on the top such that the top of the cake does not start to burn and get black. The aluminum foil will prevent it from getting direct heat and getting burnt. After pouring into the loaf pan I sprinkled some walnuts on top . You can mix it so that walnut is well spread within the mixture or just let it remain on the top. Your choice.
    Mixture with walnut on top

    Mixture with walnut on top

    Cake mixture in the otg oven

    Cake mixture in the otg oven

Overall I was done in about 40-45 minutes. However it can vary, so use a toothpick or a wooden skewer to prick the cake in the center. After pricking if you take out the toothpick then no cake residue should be sticking onto this. If that is the case, then it means that cake is done.

Another check is that typically the top of the cake will become crusty and will crack. The crack is a sign that cake is fully baked.

Fully Baked

Fully Baked

  1. Take the pound cake out and let it cool. Once it is cooled off take the cake out of the load pan. Slice it and eat the yummy cake. This can be stored for 3-4 days in refrigerator.

    Walnut cake out of the loaf pan

    Walnut cake out of the loaf pan

    Here are the ingredients and recipe in an easy format to save and print if you like.

    Recipe for a whole wheat basic cake without eggs
     
    Prep time
    Cook time
    Total time
     
    A simple easy to make and a very basic cake without eggs and made with wheat.
    Author:
    Recipe type: Dessert
    Cuisine: International
    Serves: one loaf of cake
    Ingredients
    • Atta or whole wheat flour – 180 grams or 1.5 cups
    • Baking powder – 1 tbsp
    • Vanilla extract - 1 tbsp
    • Warm milk – ½ cup (approx 120 ml)
    • Sugar – ¼ cup
    • Baking soda – ½ tbsp
    • Butter – Unsalted – 200 grams (1.5 grams after it is melted)
    • Milkmaid condensed milk – 200 grams ( ⅔ cup )
    • Walnut – 5 pieces ( not a must). My kids love walnut so went with that option
    Instructions
    1. Mix atta, baking powder, baking soda in a vessel.
    2. Use a sieve to make sure no lumps are there in the mixture. Keep the sieved mixture separately
    3. Now take unsalted butter and melt it on low heat. Once done, pour that into a separate bigger pan as that we will use that for making the overall cake mixture.
    4. Add milkmaid condensed milk. Stir with a whisk
    5. Add warm milk. Stir gently with a whisk
    6. Now add some malai or homemade cream from milk. This step is optional.
    7. Add some sugar(better grind the sugar and add)
    8. Add vanilla extract
    9. Mix and stir well with a whisk. Be gentle.
    10. Add the dry sieved atta mixture into this.
    11. Stir again and again but gentkly
    12. Now take the loaf pan and grease it with oil .
    13. Now pour the stirred mixture into the load pan.
    14. Keep this loaf pan into the preheated (180 degree centigrade) oven. You can use the convection mode in microwave oven for this.
    15. Once you see the top is fully brown then cover the top with aluminum foil. Keep the loaf pan in the oven till the cake is fully baked. That would mean using the toothpick to check if it is baked. It will take anywhere between 35 minutes to 45 minutes to bake this. Again timing can vary, so keep checking.
    16. Once baked take the loaf pan out and let it cool.
    17. Cut it and eat the delicious cake.

This recipe goes into the event which is all about eggless stuff here at Gayathris cook spot

Sarson ka saag recipe with makki ki roti

Winter time in North India is special. You get to eat all those delicious gachak & rewaris. That steaming hot gajar ka halwa. The good thing that I like about winters is that the vegetable market is a sea of greens. You find nice lush green palak, methi, sarson and bathua at any vegetable vendor place. To be honest, I love winters more than summers as I can eat my favorite Punjabi dish Sarson ka saag and makki ki roti with loads of white makkhan.

 The key thing before you start making the saag is that you need to wash the sarson, palak and bathua very thoroughly. The leaves of mustard or sarson can be very dirty and if you do not do a very through wash of those leaves then they will come in your mouth while you are eating the saag and the entire dish is effectively ruined.

Sarson Ka Saag with Makki ki roti

Sarson Ka Saag with Makki ki roti

Sarson or mustard by itself is a bit bitter so better to add bathua and spinach to make it taste sweeter. Another point is that in some places there will be usually a challenge getting Bathua or even sarson. I suggest you get methi and spinach (palak) and some mooli(radish). Methi is a bit bitter so use less of methi and more of spinach.

The best way to enjoy the saag is with makki di roti and homemade white butter. If you go to any Punjab village you can definitely see the households having saag with dollops of ghee added and makki di roti with dollops of butter on top. Yummy and delicious though you may need to watch out for the calories and the kilos you will add !

Here are the step by step instructions with some images of the sarson ka saag recipe

1) This dish is easy to make but the toughest part is cleaning. Cut out the stems for the sarson leaves , bathua leaves and the spinach leaves. Now you can leave the stems there but sometimes they can destroy the taste if they are not cooked properly as they can be very hard. It is better to cut the stems. Usually they can be just cut out with the hand or take the bunch and just cut out the lower portion of the entire bunch together. Wash the leaves and wash again and wash again.

Cut Leaves of Bathua, sarson and Spinach

Cut Leaves of Bathua, sarson and Spinach

2) Place the leaves in the strainer to drain out the water

3) Once the water is drained out then take the leaves and cut them. No need to cut them into fine stuff, just them into smaller chunks such that it is easy when you blend them later in the blender.

4) After cutting put the leaves (spinach, bathua and sarson) into the pressure cooker. Now in the pressure cooker add some two bowls of water ( katori as we call in hindi). Add one big ginger piece into the cooker as well.  No need to grate this piece of ginger. Just peel and put it into the cooker. It will leave a very good aroma. Add two green chillies as well.

5) Now give about 3-4 whistles in the pressure cooker. You can check to see if the leaves are soft enough after removing the cooker from the gas. Let the mixture cool off and become lukewarm. Take out the piece of ginger as we do not want to blend it.

6) Take out the soft leaves and blend them with a blender.  Make it into a very thick puree. Now that said I know in some north Indian houses they do not make it into a fine puree and let it be a bit coarse. It all depends on how you want to eat it. I like it medium , so for me it is a puree but not that fine. You can check the coarseness of the puree by tasting it a bit. You should be able to feel some very fine leaves/lumps etc. Generally I just give one round of blend and take the mixture out. You will see that after one round it is not even a puree and it is just a coarse mixture. That is really how the actual saag is made. You can do two rounds if you wish to make it a little more pureed form.

Mixture after one round of blend

Mixture after one round of blend

Simmering Mixture after blending

Simmering Mixture after blending

7) Pour the puree into another pan. Add 2 tbsp of maize flour and mix it well with the thick puree of blended leaves. Put it on the burner and let it simmer for 30 minutes. Add just a bowl of water to make sure that the thick puree can simmer properly.

8) While the blended greens mixture is simmering in step 7, you should take another small pan and heat some oil in it. Once the oil is heated, add some grated ginger into it. Then add three or four pieces of garlic and then add the chopped onions into it. Once the onions are light brown, add chopped green chillies. Always add the stuff into oil in this order ginger first, then garlic and then onions and chillies. If you add ginger later then it will stick to the pan.

Sarson Ka Saag recipe

Ready to Eat

9)Take this mixture of oil, onions, chillies, ginger and garlic and pour it on the simmering mixture of blended greens.

10) Take two tablespoons of desi ghee and add it to the mixture. Stir well. This will give that extra flavour and taste.

11) Your saag is ready.  eat it with makki ki roti and homemade butter.

 

Sarson ka saag recipe with makki ki roti
 
Prep time
Cook time
Total time
 
Steamy hot Sason ka saag with makki ki roti along with homemade butter is something you ought to have. It is delicious and has that yum that you will love.
Author:
Recipe type: Main
Cuisine: North Indian
Serves: 5-6
Ingredients
  • Green Mustard / (sarson) leaves – 2 bunch ( you can use cups as measurement as well). So this will be 2 cups full of sarson leaves.
  • Spinach leaves / (Palak) –1 bunch or 1 cup
  • Bathua – 1 bunch
  • Makki ka Atta (cornmeal) – 2 tbsp or maize flour. (alternatively you can use besan or gram flour)
  • Green chilies – 2 to 3 chopped
  • Green chillies - 2 full
  • Ginger – 1 inch long
  • Garlic - Four pieces chopped
  • Onion – 3 sliced medium size
  • Oil – 5 tbsp
  • Red chilly powder – add to taste
  • Salt – add to taste
  • Butter / Ghee – 1 tbsp
Instructions
  1. Make sure to clean the sarson, bathua and radish leaves
  2. Chop the greens so that they can easily be cooked
  3. Add the leaves into the pressure cooker
  4. Cook the leaves in the pressure cooker for about 7-8 minutes
  5. Once done take out the contents
  6. Put them into a blender
  7. Turn on the blender and till all the leaves are blended into a smooth curry
  8. Pour the blended green into another pan
  9. Let it simmer for a about 30 minutes
  10. Fry the onions in another pan for some time till they are golden brown
  11. Now add a little bit of saag to this frying pan so that the saag and the oiniuon mix well.
  12. Take this mixture of onions and saag and add it to the big pan with all the saag
  13. Serve with makki ki roti