
Sarson ka Saag is a winter staple in north india. comforting sarson ka saag aka mustard greens. creamy and delicious greens. Ingredients:(Serves 7-8)
1 bunch mustard leaves/sarson
½ bunch bathua leaves/chenopodium...
1 bunch mustard leaves/sarson
½ bunch bathua leaves/chenopodium...
½ bunch spinach leaves/palak
1 cup chopped tender radish leaves/mooli ke patte
2 to 3 inches white radish root/mooli
1 cup fenugreek/methi leaves, chopped
2 medium sized onions, chopped
3 medium sized tomatoes, chopped
2 inch ginger, chopped
2 green chilies, chopped
7-8 garlic, chopped
½ tsp red chili powder
a generous pinch or two of asafoetida or ¼ tsp asafoetida powder
2 to 3 cups water
2 tbsp maize flour
salt as required
for the tempering for 3 servings:
1 medium sized onion, finely chopped
1 to 2 tbsp oil
3 bowls of cooked saag
Instructions
-firstly clean and chop all the greens.
-then wash the greens well.
-in a pressure cooker or pan add all the ingredients listed under saag except for maize flour.
-cover the pressure cook and cook for 6-7 minutes or more.
-if cooking in a pan, then cover and let the greens cook till done. do check occasionally.
-pour the greens along with the stock and maize flour in a blender.
-blend till smooth.
-in another pan, pour the pureed greens.
-simmer for a good 25-30 minutes.
-in another small pan, heat oil or ghee
-add the chopped onions and fry them till light brown.
-add the prepared saag. stir and simmer for a couple of minutes.
-stir occasionally.
-serve sarson ka saag hot with some chopped onions, whole green chilies and a dollop of butter on the saag with makki di roti
Coconut Laddoo to satiate your sweet tooth
Ingredients
1 cup suji (semolina)
1 1/2 cups grated fresh coconut
1 tin Milkmaid
1 cup caster sugar
Method:
-Roast suji in a round vessel and when it starts turning light brown take it out and keep aside.
-Add at least one cup grated coconut to the semolina and keep the mixture to cool down.
-Keep rest of the grated coconut to wrap the laddoos.
-Put caster sugar after a while and add ¾ tin milkmaid. Mix well.
-Make small balls of the mixture.
-Roll the balls in the coconut powder.
-Place it in the refrigerator.
-Laddoos are ready to serve.
Sweet lassi-No punjabi meal is complete without it
Ingredients
1.5 cups yogurt/curd, chilled
7-8 tsp sugar or as required
½ cup water or cold milk
½ tsp cardamom powder
1 pinch saffron (optional)
6-7 almonds or shelled pistachois, chopped or sliced (optional)
1 tsp rose water (optional)
ice cubes while serving the lassi
Instructions
-take the yogurt, cardamom powder, water and sugar in a blender.
-you can also blend with a hand blender or use the traditional madani.
-blend till the yogurt is evenly blended.
-don’t over do as then you will get butter floating on top.
-serve lassi in tall glasses.
-add crushed ice cubes, garnish lassi with some cardamom powder and sliced almonds.
-serve the sweet lassi.
1 cup chopped tender radish leaves/mooli ke patte
2 to 3 inches white radish root/mooli
1 cup fenugreek/methi leaves, chopped
2 medium sized onions, chopped
3 medium sized tomatoes, chopped
2 inch ginger, chopped
2 green chilies, chopped
7-8 garlic, chopped
½ tsp red chili powder
a generous pinch or two of asafoetida or ¼ tsp asafoetida powder
2 to 3 cups water
2 tbsp maize flour
salt as required
for the tempering for 3 servings:
1 medium sized onion, finely chopped
1 to 2 tbsp oil
3 bowls of cooked saag
Instructions
-firstly clean and chop all the greens.
-then wash the greens well.
-in a pressure cooker or pan add all the ingredients listed under saag except for maize flour.
-cover the pressure cook and cook for 6-7 minutes or more.
-if cooking in a pan, then cover and let the greens cook till done. do check occasionally.
-pour the greens along with the stock and maize flour in a blender.
-blend till smooth.
-in another pan, pour the pureed greens.
-simmer for a good 25-30 minutes.
-in another small pan, heat oil or ghee
-add the chopped onions and fry them till light brown.
-add the prepared saag. stir and simmer for a couple of minutes.
-stir occasionally.
-serve sarson ka saag hot with some chopped onions, whole green chilies and a dollop of butter on the saag with makki di roti
Coconut Laddoo to satiate your sweet tooth
Ingredients
1 cup suji (semolina)
1 1/2 cups grated fresh coconut
1 tin Milkmaid
1 cup caster sugar
Method:
-Roast suji in a round vessel and when it starts turning light brown take it out and keep aside.
-Add at least one cup grated coconut to the semolina and keep the mixture to cool down.
-Keep rest of the grated coconut to wrap the laddoos.
-Put caster sugar after a while and add ¾ tin milkmaid. Mix well.
-Make small balls of the mixture.
-Roll the balls in the coconut powder.
-Place it in the refrigerator.
-Laddoos are ready to serve.
Sweet lassi-No punjabi meal is complete without it
Ingredients
1.5 cups yogurt/curd, chilled
7-8 tsp sugar or as required
½ cup water or cold milk
½ tsp cardamom powder
1 pinch saffron (optional)
6-7 almonds or shelled pistachois, chopped or sliced (optional)
1 tsp rose water (optional)
ice cubes while serving the lassi
Instructions
-take the yogurt, cardamom powder, water and sugar in a blender.
-you can also blend with a hand blender or use the traditional madani.
-blend till the yogurt is evenly blended.
-don’t over do as then you will get butter floating on top.
-serve lassi in tall glasses.
-add crushed ice cubes, garnish lassi with some cardamom powder and sliced almonds.
-serve the sweet lassi.