Makai ki roti and sarso ka saag
Hi, everyone,
We are here once again with a very famous pure punjabi cuisine. An Indian recipe -Winter special-- Makai ki roti and sarso ka saag is not very popular in punjab but also appreciated by all over India.
Makai(Maize) roti is very good in taste accompanied with sarso ka saag and gur (jaggery) make this recipe rich and royal.
Most of Indian's are fan of this green sarso saag-- creamy leafy greens ... With dollop of butter and makai ki roti(bread) make this recipe lip smacking and finger licking.
But the saag take time to make it,and maize ki roti is little difficult to make it.
That is why, many of our home maker avoid to make it.
But ,do not worry for that ,I have remedy for you.
Here I will suggest you, how to make makai ki roti in very simple method.
These days people want to aware that what they eat? Is it healthy or not?
So friends,
Before going to recipe details, I want to share some goodness of - mustard green and maize. In another session I shall share you the goodness of spinach and bathua).
Maize---( makai)
maize(corn) is good source of vitamins and minerals,carbohydrate and proteins and fibre content.
*Rich in vitamin A and vitamin B1(thaimine).
*Rich in protein.
*Good source of anti oxidant.
*Boost immune system.
*Good for eye sight.
*very good laxative and rich in fiber- good for reduce your weight.
Prevent anemia.
*control diabetes.
*Good for skin.
*Good for heart.
*Because of anti oxidants ,its help to fight cancer.
Mustard Green's ( sarso ka saag)
*low in calories and fat..help to reduce hemmorriods, colon cancer and constipation.
*very good source of vitamin K..
-- play role in Alzheimer's disease patient by limiting neural damage in their brain.
*Rich in anti oxidant..like flavoniod and sulforaphene, carotene,indoles- proven benefit against colon,prostrate ,breast and ovarian Cancer.
* Fresh green leaf of mustard is a excellent source of vitamin C.
vitamin C is a natural anti oxidant,which help to protect against free radical injury and viral infections.
*Very good source of vitamin A-good for eye sight.
*fresh mustard greens are very good source of several essential minerals..like calcium, iron , potassium, magnesium,selenium, magnese, and zinc.
One should eat fresh mustard green on regular basis to prevent arthritis,iron difenciency anemia,asthma,cardiovascular disease, colon and prostrate cancer.
Ghee-( Clarified butter)
*Ghee has CLA(conjugated linoneic acid)- prevent cardiovascular disease.
* It can help to heal your digestive tract.
*Because of CLS - its help to reduce weight.
*Anti inflammatory and anti cancer.
*It is good for healthy immune system.
There are many other health benefits of these veggies and ghee.The list are too long.
Here above,I want to share with you some important health benefits.
So friends, if you are not aware of these goodness of your food..please come and know how beneficial our food are?
we should regularly incorporate green leafy veggies in our diet plan.
Before taking much time, lets quickly go through the right recipe.!
Let's us start with sarso ka saag-
Preparation time: 30 minutes
Cooking time:25-30 minutes
Makes for 5-6 person
Ingredients-
* 1 kg mustard green leaves ( sarso) ( wash and cleaned) finely chopped
*1/2 kg spinach (palak) wash and cleaned (finely chopped)
250 grams bathua(goosefoot) wash and cleaned finely chopped(optional)
2-3 tbsp grated ginger
2tbsp very finely chopped garlic
2-3 medium size onion finely chopped
2-3 medium size tamotoes( finely chopped)
4-5 slited green chilies
1 tsp red chilli powder
1tbsp garam masala powder( use home made garam masala powder for good taste)
1 tbsp maize flour(optional)
4-5 tbsp desi ghee(clarified butter)
1 tbsp butter
Salt to taste
Method-
*Heat 3-4 cup of water in pressure cooker.
*Add chopped greens to the water.
*Add 1/4 tsp of salt ,cover with lid and cook on high heat for one whistel , lower the heat and cook for 10-12 minutes or till the saag (greens) become soft.
*Remove from the heat.
*Strain and reserve the stock of this veggies greens.
*churn or coarse paste the greens (saag) in a mixie for 30 seconds.
Or
(Put the boiled saag in a pan and mashed with a masher for 3-4 minutes or till it get smooth texture)
(Do not fine puree the saag. The texture of saag should be coarse.)
*Heat ghee in a non stick pan / kadhai.
*Add grated ginger and crushed garlic.
*saute for a minute on medium heat.
*Add slited green chillies, and finely chopped onion .
*Saute for 2-3 minutes on medium heat or until onion become pink in colour.
*Add chopped tomatoes and pinch of salt, mix well and saute for 2-3 minutes on low heat till tomatoes becomes tender and mashy while stirring occasionally.
*Add chilli powder,garam masala powder, mix well saute for 20-30 seconds.
*Add maize flour , mix well and saute for 20-30 seconds.
*Add saag , mix well .
*Add reserve stock little by little. Mix well.(Use the quantity of Green's stock with your preference)
*Cook on medium heat to low heat for 10minutes,while stirring occasionally.
*Add salt , mix well and cook for a minute.
Check the consistency ( it should be not very thick nor very thin)or adjust consistency with your preference.
*serve hot and garnish with dollop of butter.(1 tbsp).
Makai ki roti( maize flour roti)--
Preparation time:5 minutes
Cooking time:20-25 minutes
makes 8-10 rotis
Ingredients-
*5cup Maize flour
*1cup wheat flour
*2-4 tbsp wheat flour for dusting
*salt to taste
* Luekwarm Water for kneading the dough
*Ghee or refine oil for shallow fry the rotis
*3-4 dollop of butter(2-3 tbs)
Method-
*Take a bowl ,add maize flour and wheat flour and salt .
*Using lukewarm water ,knead the dough gently for about 5-7 minutes.
* Cover it and rest it for 5 minutes.
*Heat a non stock tava.
*Take small portion or ball of dough. Make peda of it and dust by wheat flour and roll the gently by rolling pin.
(Make roti of your desired shape or thickness)
*place the roti on hot tava,
*Add 1 tsp of ghee /refine oil on each side of roti.
* Cook it on medium heat for each of side until you find golden brown spot in your roti.
*Roti is ready to serve. Rub /apply butter on rotis.
*serve hot with sarso ka saag and Gur.(jaggery).
Note-My mom tip--
*This roti making method is for beginner.
If you want to make roti as conventional method , do not dust the dough in a flour or roll by rolling pin while making makai roti).
Make makai ki roti by this method-
*Take a ball of the kneaded dough.
*spread a muslin cloth, place the ball on muslin cloth.
* simply -with wet hand, flatten the ball to make a roti.( do not use flour for dusting if you want to make with this method)
Or
(You can use plastic sheet instead of muslin cloth- this is a another option for maize roti making method)
*Expert can make with their hand( using by their palm and finger).
* For health point of view-you can make without using any oil or ghee.
Just apply butter on the last moment of cooking and serve hot.
*Always use hot or lukewarm water for kneading the dough.
* you must have a question in your mind that why I am using wheat flour for kneading the dough along with maize flour?
Answer-- is that maize flour have less elasticity for kneading the dough.if you take whole maize dough ,it might break while rolling it.
Wheat flour have gluten ,adding in a maize flour help the dough to bind enough for making roti smoothly.
knead for at least 5-7 minutes for good roti in texture and taste.
For saag -
*Maize flour is optional. Use maize flour while cooking of saag if you like it's taste in saag..otherwise skip it.The reason behind of use the maize flour in making saag for smoothing the texture of saag.
*You can make saag in refine oil instead of ghee, but if you want authentic taste of sarso ka saag ..then follow my steps.
*Always thoroughly clean the geeens veggies about 3-4 time in running water to remove the mud attached with greens).
*Do not fine puree the boiled saag. Always mashed or coarse paste them for authentic panjabi saag taste.
*you can skip garam masala in making saag but I suggest you to add it for very awesome taste.It taste very good.
Serve with a dollop of butter for rich and awesome taste.
That's all for today.
Do enjoy your winter with this healthy and delightful yummy taste of punjab.
Take care.
We are signing off.
Bye.
Asha
Archana
Our thoughts
Cook & share
Happy cooking.
Hi, everyone,
We are here once again with a very famous pure punjabi cuisine. An Indian recipe -Winter special-- Makai ki roti and sarso ka saag is not very popular in punjab but also appreciated by all over India.
Makai(Maize) roti is very good in taste accompanied with sarso ka saag and gur (jaggery) make this recipe rich and royal.
Most of Indian's are fan of this green sarso saag-- creamy leafy greens ... With dollop of butter and makai ki roti(bread) make this recipe lip smacking and finger licking.
But the saag take time to make it,and maize ki roti is little difficult to make it.
That is why, many of our home maker avoid to make it.
But ,do not worry for that ,I have remedy for you.
Here I will suggest you, how to make makai ki roti in very simple method.
These days people want to aware that what they eat? Is it healthy or not?
So friends,
Before going to recipe details, I want to share some goodness of - mustard green and maize. In another session I shall share you the goodness of spinach and bathua).
Maize---( makai)
maize(corn) is good source of vitamins and minerals,carbohydrate and proteins and fibre content.
*Rich in vitamin A and vitamin B1(thaimine).
*Rich in protein.
*Good source of anti oxidant.
*Boost immune system.
*Good for eye sight.
*very good laxative and rich in fiber- good for reduce your weight.
Prevent anemia.
*control diabetes.
*Good for skin.
*Good for heart.
*Because of anti oxidants ,its help to fight cancer.
Mustard Green's ( sarso ka saag)
*low in calories and fat..help to reduce hemmorriods, colon cancer and constipation.
*very good source of vitamin K..
-- play role in Alzheimer's disease patient by limiting neural damage in their brain.
*Rich in anti oxidant..like flavoniod and sulforaphene, carotene,indoles- proven benefit against colon,prostrate ,breast and ovarian Cancer.
* Fresh green leaf of mustard is a excellent source of vitamin C.
vitamin C is a natural anti oxidant,which help to protect against free radical injury and viral infections.
*Very good source of vitamin A-good for eye sight.
*fresh mustard greens are very good source of several essential minerals..like calcium, iron , potassium, magnesium,selenium, magnese, and zinc.
One should eat fresh mustard green on regular basis to prevent arthritis,iron difenciency anemia,asthma,cardiovascular disease, colon and prostrate cancer.
Ghee-( Clarified butter)
*Ghee has CLA(conjugated linoneic acid)- prevent cardiovascular disease.
* It can help to heal your digestive tract.
*Because of CLS - its help to reduce weight.
*Anti inflammatory and anti cancer.
*It is good for healthy immune system.
There are many other health benefits of these veggies and ghee.The list are too long.
Here above,I want to share with you some important health benefits.
So friends, if you are not aware of these goodness of your food..please come and know how beneficial our food are?
we should regularly incorporate green leafy veggies in our diet plan.
Before taking much time, lets quickly go through the right recipe.!
Let's us start with sarso ka saag-
Preparation time: 30 minutes
Cooking time:25-30 minutes
Makes for 5-6 person
Ingredients-
* 1 kg mustard green leaves ( sarso) ( wash and cleaned) finely chopped
*1/2 kg spinach (palak) wash and cleaned (finely chopped)
250 grams bathua(goosefoot) wash and cleaned finely chopped(optional)
2-3 tbsp grated ginger
2tbsp very finely chopped garlic
2-3 medium size onion finely chopped
2-3 medium size tamotoes( finely chopped)
4-5 slited green chilies
1 tsp red chilli powder
1tbsp garam masala powder( use home made garam masala powder for good taste)
1 tbsp maize flour(optional)
4-5 tbsp desi ghee(clarified butter)
1 tbsp butter
Salt to taste
Method-
*Heat 3-4 cup of water in pressure cooker.
*Add chopped greens to the water.
*Add 1/4 tsp of salt ,cover with lid and cook on high heat for one whistel , lower the heat and cook for 10-12 minutes or till the saag (greens) become soft.
*Remove from the heat.
*Strain and reserve the stock of this veggies greens.
*churn or coarse paste the greens (saag) in a mixie for 30 seconds.
Or
(Put the boiled saag in a pan and mashed with a masher for 3-4 minutes or till it get smooth texture)
(Do not fine puree the saag. The texture of saag should be coarse.)
*Heat ghee in a non stick pan / kadhai.
*Add grated ginger and crushed garlic.
*saute for a minute on medium heat.
*Add slited green chillies, and finely chopped onion .
*Saute for 2-3 minutes on medium heat or until onion become pink in colour.
*Add chopped tomatoes and pinch of salt, mix well and saute for 2-3 minutes on low heat till tomatoes becomes tender and mashy while stirring occasionally.
*Add chilli powder,garam masala powder, mix well saute for 20-30 seconds.
*Add maize flour , mix well and saute for 20-30 seconds.
*Add saag , mix well .
*Add reserve stock little by little. Mix well.(Use the quantity of Green's stock with your preference)
*Cook on medium heat to low heat for 10minutes,while stirring occasionally.
*Add salt , mix well and cook for a minute.
Check the consistency ( it should be not very thick nor very thin)or adjust consistency with your preference.
*serve hot and garnish with dollop of butter.(1 tbsp).
Makai ki roti( maize flour roti)--
Preparation time:5 minutes
Cooking time:20-25 minutes
makes 8-10 rotis
Ingredients-
*5cup Maize flour
*1cup wheat flour
*2-4 tbsp wheat flour for dusting
*salt to taste
* Luekwarm Water for kneading the dough
*Ghee or refine oil for shallow fry the rotis
*3-4 dollop of butter(2-3 tbs)
Method-
*Take a bowl ,add maize flour and wheat flour and salt .
*Using lukewarm water ,knead the dough gently for about 5-7 minutes.
* Cover it and rest it for 5 minutes.
*Heat a non stock tava.
*Take small portion or ball of dough. Make peda of it and dust by wheat flour and roll the gently by rolling pin.
(Make roti of your desired shape or thickness)
*place the roti on hot tava,
*Add 1 tsp of ghee /refine oil on each side of roti.
* Cook it on medium heat for each of side until you find golden brown spot in your roti.
*Roti is ready to serve. Rub /apply butter on rotis.
*serve hot with sarso ka saag and Gur.(jaggery).
Note-My mom tip--
*This roti making method is for beginner.
If you want to make roti as conventional method , do not dust the dough in a flour or roll by rolling pin while making makai roti).
Make makai ki roti by this method-
*Take a ball of the kneaded dough.
*spread a muslin cloth, place the ball on muslin cloth.
* simply -with wet hand, flatten the ball to make a roti.( do not use flour for dusting if you want to make with this method)
Or
(You can use plastic sheet instead of muslin cloth- this is a another option for maize roti making method)
*Expert can make with their hand( using by their palm and finger).
* For health point of view-you can make without using any oil or ghee.
Just apply butter on the last moment of cooking and serve hot.
*Always use hot or lukewarm water for kneading the dough.
* you must have a question in your mind that why I am using wheat flour for kneading the dough along with maize flour?
Answer-- is that maize flour have less elasticity for kneading the dough.if you take whole maize dough ,it might break while rolling it.
Wheat flour have gluten ,adding in a maize flour help the dough to bind enough for making roti smoothly.
knead for at least 5-7 minutes for good roti in texture and taste.
For saag -
*Maize flour is optional. Use maize flour while cooking of saag if you like it's taste in saag..otherwise skip it.The reason behind of use the maize flour in making saag for smoothing the texture of saag.
*You can make saag in refine oil instead of ghee, but if you want authentic taste of sarso ka saag ..then follow my steps.
*Always thoroughly clean the geeens veggies about 3-4 time in running water to remove the mud attached with greens).
*Do not fine puree the boiled saag. Always mashed or coarse paste them for authentic panjabi saag taste.
*you can skip garam masala in making saag but I suggest you to add it for very awesome taste.It taste very good.
Serve with a dollop of butter for rich and awesome taste.
That's all for today.
Do enjoy your winter with this healthy and delightful yummy taste of punjab.
Take care.
We are signing off.
Bye.
Asha
Archana
Our thoughts
Cook & share
Happy cooking.
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