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Permalink Reply by Yasmeen(ADMIN) on January 30, 2012 at 12:53pm

Sarson ka saag -- 1 kg(leaves only boiled and pasted)
Mustard seeds -- 1 tsp
Oil -- 1/4 cup
Salt -- upto taste
Butter -- 1 tbsp
Red pepper powder -- 1/2tsp
Green chillies- - 2 to 3 paste
Garlic paste -- 1 tsp
Onions-diced in small pieces(half)

 

Put a pot over low flame and add oil to it let it cook a little then add onions and cook until onion becomes transperent (do not over cook or brown onions)
Then add mustard seeds and cook for 1 min.
Then add sarson ka saag paste in there with garlic paste and cook for a while.Then add green chilli paste salt and red pepper powder in it.
Leave it over a low flame for abt 3 to 5 min to let all extra water evaporate.
In end put butter and simmer for futher 2 mins

It is ready to serve with makii ki roti and garlic chutni.

Permalink Reply by Yasmeen(ADMIN) on January 30, 2012 at 12:57pm

every one has different ways of making

Sarson ka Saag
Mustard Greens
(serves 4)

750 gms (1 ½ lb) mature mustard greens
250 gms (½ lb) spinach greens
1/3 C makki ka atta* (not cornstarch) or cornmeal
2 T unsalted butter or ghee
2 T grated ginger
1 C chopped onion
1 C chopped tomatoes
slit green chillies
salt
additional butter or ghee for serving (optional but recommended)

Wash the greens, including the tougher stems, and chop very fine. Pressure cook with a little water till tender. Alternately, cook covered over gentle heat till tender. Mash with amadaani or a wooden roller, or use a handheld blender, taking care to not make a fine puree. Put it back on the stove to simmer. Stir in corn flour and cook till creamy.

Traditionally, saag is prepared in large quantities to be consumed over a few days. The tadka is added only to the portion that is being served. I find it stays well for a couple of days even if you add the tadka to the entire quantity.

For preparing the tadka, heat butter or ghee in a pan or karahi. Add ginger, followed by chopped onions, and cook till the onions are transparent. Add the tomatoes and cook, stirring constantly over medium heat, till the tomatoes are mushy and the fat has risen to the surface. Add slit green chillies and stir. Add the cooked greens and salt, and simmer for 10-15 minutes. Serve hot with makki ki roti. Corn tortillas should be a reasonably good substitute for the corn rotis.

Maaki ki Roti
Corn Roti

3 C makki ka atta (or fine cornmeal)
salt
grated mooli (radish), 1 C or so (optional)
very hot water

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. I rarely use ghee for frying since it makes too much smoke; peanut oil is my preferred fat here.

Serve hot, topped with butter, with sarson ka saag. The fresh and sweet taste of corn makes these rotis special.

Permalink Reply by Farrukh Janjua on January 30, 2012 at 1:11pm

aapi g hmara serdion m her roz nashta makai ki roti with saag hota h ....kal sai apko pic khench k attach keru ga....

Permalink Reply by Yasmeen(ADMIN) on January 30, 2012 at 6:40pm

ok je ,waiting 

waisy main hr roz to nhn pakati saag .lekin bajray ke roti taqreeban roz with makhan,