Sarson Da Saag And Makki Di Roti

Hi Friends:
Visited Delhi and not having SARSON DA SAAG not possible. Its a very common dish of North India. Sarson leaves are also know as mustard leaves, basically available during winters.
Sarson da saag is normally serve with makki di roti, topped with butter.......... YUM YUM.
I learnt this recipe from my mother, she is expert in cooking. Love you mom !!!

Ingredients:
For Saag:

• 1 bunch sarson (mustard leaves) (roughly chopped)
• 1 bunch spinach (palak) (roughly chopped)
• 1/2 radish (roughly chopped)
• 1 carrot (roughly chopped)
• 1 onion (roughly chopped)
• 1" grated ginger (roughly chopped)
• 3-4 cloves of garlic (roughly chopped)
• 2-3 green chillies (roughly chopped)
• 2-3 tbsp Wheat flour / Maize flour

For Tadka / Tempering:

• 2 tbsp ghee
• 1 tbsp ginger-garlic paste
• 2 medium size onion (roughly chopped)
• 3 medium size tomatoes (roughly chopped)
• Salt acc.to taste
• 1/2 tbsp garam masala
• 1/2 tbsp coriander powder

Method:

• Put all the ingredeints of saag in the pressure cooker with little water.
• Keep on the high flame till 2 whistles then on the low flame for 5-10 mins.
• Remove from fire, open the lid once the pressure drops.
• Once it cools down, grind it into coarse mixture.
• Mix wheat flour/ maize flour in the saag mixture and keep it aside.

For Tadka/ tempering:

• Heat ghee in a pan.
• Add ginger-garlic paste, saute for 3-4 mins.
• Add chopped onions. Saute till they become golden brown in colour.

• Add tomatoes, mix well and cook till oil separates.

• Add all the dry masalas.
• Add the saag mixture and mix nicely.

• Keep it on low flame for 10-15 mins. Till saag is nicely cooked.
• Now your saag is ready to serve with Makki Ki Roti.

For Makki Ki Roti

Ingredients:
2 cups maize flour (makki ka atta)
1 radish (grated)
1/2 tbsp salt
Hot water to knead the flour.

Method:

• Put grated radish, salt and flour in a large bowl.

• Add hot water. Mix with the help of spoon. 

• Once the water becomes warm then  knead with your hands for a few minutes.
• Divide into equal portions. 
• Roll them lightly to make chapati. I use an empty milk pouch to make roti.( Tear the milk pouch from three sides leaving one side untouched, place the dough in between the pouch and then press it lightly with your hands. Don't use rolling pin)

• Cook on medium heat on a tava, keep applying ghee or oil in between. 
• Cook evenly from both the sides.

• Remove from fire and serve hot.

For serving: Take SARSON KA SAAG in a bowl topped with butter and serve along with MAKKI KI ROTI.......................

Sending this recipe to:

      Ramya's Blog                                           Priya's Blog / Divya's Blog
                                                      


          Siri's Blog                                                    Viya's Blog    
                                             

Soya Mattar Kathi Roll

Hi Friends,
Earlier I posted a recipe of Paneer Frankie, this time I am back with soya mattar kathi roll or wrap.
Kathi roll is basically made up of paratha having veg or non-veg stuffing inside. For me it is the easiest form of giving roti/paratha to my son while he is busy in playing. 

Ingredients:
For Roti:
1 cup maida (all purpose flour)
1/2 cup wheat flour
Salt
Water to knead 

For filling : I used Soya Keema Mattar (peas) for recipe please click HERE.

To assemble :
Green pudina chutney/ tomato ketchup
Sliced onion
Shredded cabbage
Grated Carrot
Low fat mayonnaise
Chaat masala

Method:

• Mix maida, atta and salt, knead into soft dough using water. Keep it aside for 30 -40 mins.
• Divide the dough into 8 equal portion and roll out into thin rotis.
• Cook each roti on medium flame. Keep them aside.
• Take a non-stick pan ...brush it with oil and put each roti in the tava.
• Cook on low flame. Remove from fire.
• Divide the stuffing (Soya Keema Mattar) into 4 equal portion.

To assemble:

• Take the roti, apply mayonnaise and green chutney/tomato ketchup.
• In the centre place sliced onion.
• Put soya keema mattar mixture on the sliced onion.
• Put shredded cabbage on soya mixture and sprinkle chaat masala on the cabbage.
• Roll up the roti to form a roll.
• Wrap lower part of each roll in a foil paper. This will help you to hold the roll easily.
• Serve along with sliced onions and lemon wedge.
• Enjoy the roll .......

Sending this recipe to:

Nithu's Blog and Asiya's Blog :

Phulka and Nithu's Giveaway

Hi Friends ...
  Phulka or Roti is a common form of consuming wheat.... Phulkas are always made in lunch or dinner along with the veggies, dal and raitha.
Half cook it on tawa after that directly on the gas flame with the help of tongs, which makes it blow up like balloon....

For the phulka recipe, visit Nithu's blog here...... She has explained it nicely and please do participate in her ongoing event and giveaway ....



Click here for the giveaway information ..

All the best gals :-)

Mughlai Parantha

Hello Friends ....
On weekends I get time to try new recipes but today's recipe I am making from last 10 yrs....Parantha fill with egg stuffing,very easy and healthy to make.
I learnt this recipe from my massi :-) I love it, you can try this recipe for your kidos...Pack it in their lunch box or give them as evening snack too...

Ingredients:
1 cup wheat flour
1/2 cup all purpose flour (maida)
Salt
Water for kneading
For filling:
4 eggs
1 onion (finely chopped)
1 tomato (finely chopped) (optional)
2 green chilies (finely chopped)
Few fresh coriander leaves (finely chopped)
Salt acc.to taste
1/2 tsp black pepper powder


Method:-
Mix both the flours and salt. Add water and knead into soft dough.
Divide it into 8 equal portion and roll out in thin rotis.
Take a bowl, whisk eggs and mix all other ingredients. Mix them nicely.
Cook each roti on medium flame.
Put 4 tbsp of egg mixture on the center of the roti.

Fold the roti from both the sides.
Apply thin layer of egg mixture on the top.
Now cook the parantha from the sides, till egg mixture inside is fully cooked.
Apply oil on both the sides while cooking the parantha.
Once the egg inside is fully cooked, remove from the tawa.
Cut the parantha diagonally and serve hot with tomato ketchup.

Tandoori Roti

Ingredients:

• 2 cups atta
• 1/2 tsp salt
• 3-4 tbsp ghee
• Water approx.

Method:

1. Mix all the ingredients and knead into soft dough.
2. Keep it aside for 15-20 mins.
3. Divide the portion into equall portion.
4. Roll out each portion into a diameter of 5".
5. Remove the lid of the pressure cooker and lightly grease the insides of the bottom with oil.
6. Heat upside down over an open flame.
7. Apply a little water on one side of each tandoori roti and stick the wet side on the inside of the heated bottom of the pressure cooker.
8. Again turn the bottom of the pressure cooker upside down and cook till brown spots appear on the surface of the tandoori roti and it peels away easily.
9. You can stick 2-3 rotis on the inside of the pressure cooker at a time.

Note: You can apply little butter on the top to make BUTTER TANDOORI ROTI....

Serve Hot.....