Sarson Ka Saag Punjabi (Ashok-bore2death)

My first try:)i may not have all the english words for the ingredients. u might have to visit a indian shop near yr locality and ask for the ingredient by its indian name:)
Dictionary : Makki= corn (Maize), Roti= Chapati (a indian bread), Sarson= (a variety of greens), Saag=the dish made frm sarson, ka atta= flour

Ingredients:
1 kg (35.3oz) sarson (mustard greens), chopped finely
1/4 kg (9oz) spinach, chopped finely
2 cms (3/4 inch) piece ginger, minced
4 cloves garlic minced
2 green chillies, minced
2 red chillies
2 tbsps gram flour, sieved
1 tbsp butter/clarified butter (Ghee)
Salt to taste

Method:
Boil both the greens till soft. Remove excess water and mash (u cud twirl them in yr wet grinder for a min) the leafy vegetables well and reserve.
Heat 4 tbsps ghee (butter) and add ginger, garlic, green chillies and broken red chillies.
When the above mix (masala) has browned, add the mashed greens and salt.
Mix the gram flour in a little water and add to the saag.
Simmer for at least 30 minutes.
Serve, topped with a spoon of butter, with makki (maize flour) ki roti.
Note - serves 6

MAKKI KI ROTI
Ingredients:
2 cups Corn Flour (Makki ka atta)
2 Finely chopped onions (optional)
2 Finely chopped green chillies (optional)
Finely chopped coriander leaves (optional)
1/2 grated radish (optional)
Salt
grinded red chillies
Warm Water

Method:
Knead the makki (corn) ka atta with warm water just before cooking the rotis.
While kneading, add the optionals as per yr choice and salt red chillies to taste.
To roll the roti, put a square of polythene paper on the kitchen platform.
On this put a ball of the kneaded dough. Cover with another piece of polythene and then press with the ball of your palm till you get the size of a roti.(shape of roti is approx 4" round and just as thin as u can make it, without breaking it. tip : lightly spread some ghee (clarified butter) on the polythene before putting the ball of flour so that it does not stick to the polythene and is easily transferred to the skillet when it is time to do so.)
This roti is slightly thicker than the normal roti. Remove the polythene cover and transfer the roti to a hot tava (skillet). Cook on low heat, turning till both sides are roasted.
If u like them crisp add some ghee on last turn and roast till crisp. be careful of the fumes that will rise when the ghee comes in contact with the hot tava:)wear a bandana if necessary:)
and serve with the bandana on ...u wud look like a indian princess serving her king:)


Serve with Sarson ka saag


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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