600 gm Sarson Saag (Mustard Green)
200 gm Bathua saag (Chenopodium collection)
200 gm Palak (spinach)
3-4 medium size onion
2 inch ginger
5-6 garlic cases
2 green chilies
1 tablespoon Coriander powder
1 tablespoon garam masala (blended flavors)
1 tablespoon red bean stew powder
according to taste Salt
Wash and clean green verdant vegetables appropriately.
At that point slash all green verdant vegetables and furthermore hack onion, ginger and garlic utilizing blade or food processor.
Take profound cooking container, put all green verdant vegetables and onion, ginger, garlic blend in it and include hot bubbling water with salt (according to taste).
Once saag (greens) begins bubbling, include every single dried flavor barring asafoetida, blend and spread the top for saag to cook on medium low fire.
Meanwhile, ply the corn flour batter with modest quantity of salt and water and keep it aside to rest
Continue crushing the greens utilizing steel masher or mathni (wooden churner) with the goal that all greens are blended appropriately.
After 30 min, include 3-4 tablespoon corn flour in the green and blend well and guarantee to utilize masher so that there are no chunks of corn flour in the greens.
Greens will take roughly 45 min to 1 hour to cook appropriately and to come at the consistency required.
When green are cooked and squashed well, an ideal opportunity to temper it.
Warmth mustard oil in the dish. When sufficiently hot, include 1 teaspoon mustard seeds, 2 dried red chilies, some cleaved garlic cases, asafoetida and afterward include cooked saag (greens).
Blend everything great and let saag cook for an additional 5 minutes
Presently it’s an ideal opportunity to make corn flour level
Presently put this maize flour level bread on hot skillet and let it get cooked. When you see those dim spots on one side, flip it for opposite side to likewise get cooked appropriately.
Presently put the level bread on direct warmth utilizing utensils and get the earthy colored spots on the two sides.
Presently spread ghee (explained margarine) on the cooked corn flour level bread to keep it clammy.
Serve hot saag (greens) finished off with liberal measure of white spread and makki ki roti (corn flour level bread).
Appreciate this stunning, generous formula in winters.
bread (makki ki roti).
Put the iron tawa (skillet or frying pan) on gas so it is hot enough when we begin making corn flour level bread.
Take a material paper or margarine paper on moving board, begin spreading modest quantity of massaged corn flour mixture utilizing hands. Make roti (level bread) of 4 inch breadth and ½ cm thickness. Use sprinkle on water on hands while spreading the bread.
Makki ka aata (maize flour)
1 teaspoon Mustard seeds
2 entire dry red bean stew
4-5 cleaved garlic
¼ teaspoon asafoetida for treating
2 tsp Mustard oilAdd the three saags, salt and water into pressure cooker and cook over low warmth for 1/2 hours.
2.Squeeze out saag and keep saag water aside. Squash saag in the cooker until coarsely ground, and include makki atta and mix.
3.Put back saag water and a little new water and bubble over moderate fire.
4.Add green chillies and ginger and cook till saag gets thick.
5.For tadka, include slashed onions, ginger, garlic, red pepper powder; garam masala, dhania and saute until onions are light earthy colored.
6.Mix into saag and decorate with julienne of ginger seared in ghee.
Plan Makki ki Roti:
1.Knead the makki atta until it turns into a ball, add atta to dry it and manipulate.
2.Heat the tava and include a little ghee with the goal that it doesn’t stick.
3.Make round states of makki roti on chakla and cautiously move to the tava.
4.Cook with ghee till brilliant earthy colored.
5.Serve with hot sarson da saag and gur and white margarine.