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A bit of Punjab in my life !!


A bit of Punjab stepped  into my kitchen as I cooked the renowned Sarso Ka Saag… Cooked from the Mustard leaves and spices, this dish does score high on the taste buds of most Indians. I cannot refuse that it failed to impress me too. The simple yet spicy fish is quite a delight to have with its equally renowned counterpart, Makke di Roti. Makke di roti made out of corn flour, adds a dash to the simple dish. But health concious people be aware. This dish could best be relished wit loads of ghee and butter. So a helping of this food would actually add to days of workout on the treadmill.  But for foodies like me it would just add a lasting taste to the taste buds. Ingredients:

  buy gabapentin online usa For sarson ka saag:
  •  2 bunches of mustard leaves (sarson leaves)
  • 1 bunch of spinach (palak)
  • 1 inch of ginger grated
  • 4-5 cloves of garlic crushed
  • 2 medium sized onion finely chopped
  • 4-5 green chilies
  • 1/2 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 3-5 tsp red chili powder
  • 2 tbsp ghee
  • Salt to taste

order prednisone canada For makki ki roti:

2 cups of maize flour (makki ki atta)
1 tsp of ajwain (optional)
Hot water as required
Salt to taste


For sarson ka saag:

  1. Wash mustard & spinach leaves, remove leaves from stems.
  2. Pressure cook mustard & spincah leaves up to 5-6 whistle with a little salt.
  3. Grind it in a grinder but make sure not to puree the mixture. The roughness of leaves & stalks should be there.
  4. Heat ghee in a pan
  5. Thereafter add ginger, garlic, stir for few seconds.
  6. Add chopped onions & cook till they become a little translucent, add green chilis & stir for some time.
  7. Now add red chili powder, coriander powder, cumin powder, garam masala & stir.
  8. Mix mustard & spinach mixture to this, salt & cook for 8-10 mins on low flame. You can add water if required.
  9. Garnish with a dollop of butter, sarson ka saag is ready to serve.

For makki ki roti:

  1. Mix all the dry ingredients in a bowl.
  2. Make a soft dough with hot water, knead for a few minutes.
  3. Divide dough into equal-sized balls. Lightly flour a rolling surface & roll each ball into a circle approx 5″ in diameter (1/4″ thick)
  4. Now heat tava/griddle & place roti very carefully on it.
  5. Flip & cook from other side till you see red-brown marks & get that distinct aroma.
  6. Serve hot makki ki roti glazed with butter on top & piping hot sarson ka saag.

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