Makki ki Roti - Sarson Ka Saag

What a lovely combo ! They truly complement each other very well. The recipe is so simple and tastes so great. Sarson is called as Mustard greens here in US is widely available in many Indian and American Grocery stores. It is know for it's distinct pungent, horse-radish mustardy flavor and is rich in Vitamin A and Vitamin K. Because of it's pungent flavor it is usually cooked with milder greens like spinach.

This wonderful punjabi dish is my entry for my event - Made for Each Other. Only 4 days more left. Have you sent your jodi yet ? I couldn't think of a better jodi. Truly inseparable! What do you say ?

Sarson Ka Saag :

Ingredients:

1 bunch(like the one shown in picture above) - sarson(Mustard green)
1 cup packed - spinach
4 cloves - garlic, finely chopped
2" - ginger, peeled and finely chopped
2 - green chillies, chopped
1 tsp - salt or to taste
2 tbsp - makki ki atta( corn flour)
1 1/2 tsp - powdered jaggery
For Tempering :
3 tbsp - ghee or oil
1" - ginger, finely chopped
2 - green chillies, finely chopped
3/4 tsp - red chilli powder

Method:

1. Wash and clean mustard leaves. Remove the leaves. Hold the stem closer to the leaf and pull the leaf downwards, stringing out the thick fiber of the stem(like the way you string beans). Stems add flavor to the saag, but string them before adding and the stems have to be tender. Chop them finely. Chop spinach and add to the mustard greens.





2. Cook them with 1/2 cup water. Add ginger, garlic and green chillies while cooking the greens into the pan. Add salt. Cover and cook for 15 mins on a medium flame. Remove and set aside until cool.


3. Grind into a coarse paste. Do not grind into a smooth paste.


4. In a small bowl, take corn flour and add couple of tsps of water and make into paste. Set aside.


5. In a separate pan, add ghee and do tadka(tempering) by adding ginger and green chillies. When ginger changes color, add ground greens. Add corn flour paste and cook for 2-3 mins.


6. Add red chilli powder and adjust salt. Cook for another 2-3 mins. Add water if the saag is too thick. Turn off the heat.


7. Serve hot with Makki Ki Roti and with a dollop of butter.

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Makki Ki Roti :

Ingredients:

2 cups - makki ki atta( corn flour)
1/2 tsp - salt or to taste
hot water - to knead
ghee for frying
2 small plastic sheets

Method:

1. Sieve the flour, add salt and knead gently with hot water to a soft dough. Do not knead the dough well in advance.


2. Place one plastic sheet on the working surface. Place one ball of dough and place the other plastic sheet on it, such that there is plastic sheet above and beneath the dough ball.









3. Press carefully with your fingers into slightly thick roti.


4. Heat a pan or tava on low flame. Carefully transfer the roti into the tava and both side by adding ghee. Serve hot immediately with Sarson ka Saag.