Kuch baat hi alag hai sardiyon ki 🙂 Oos se bheegi subeh…Alsaaya sa suraj…Garam chaddaron mei lapte hue log, Garam Garam chai aur garma garam khaana… Aur kya chaiye? 🙂 Hai na?
( Winters are special.. the misty morning…lazy sun…warm blankets, hot tea and super hot food… Nothing can beat that warm cozy feeling.. Isn’t it? 🙂 )
Winter is a season of fresh harvest. From flowers to fruits, from seeds to vegetables everything is just sprawling fresh and youthful…Visiting a vegetable market is an experience of another level all together and one is really spoiled by the choice of harvest available.You tend to shop more, cook more and eat more… Along with regular curries and juices and soups… even a salad looks more appetizing and flavorful in Winters…
When it comes to winter greens… we get ample varieties like Methi leaves, Bathua leaves, Sarson saag, Palak and lot more… These leaves are not only fresh to savor but also has magical benefits for the health… 🙂
One of a traditional winter delight is Sarson ka Saag and Makke ki Roti – Prepared with lot of patience and generosity, this dish is a favorite of every Punjabi family. This classic dish is healthy and preserve all the nutrients of fresh vegetables. Even the makke ki roti is super nutritious and takes your taste buds to another level. 🙂
Sarson ka saag and Makke ki Roti is a dish which I dedicate to my Mother-in-law – She taught me how to prepare this delish treat in the humblest of the way. Thank you Ma! 🙂
Let’s have a look at the recipe.
Preparation time: 20 mins
Cooking time: 40 mins
- 1/2 kg Sarson Leaves / Mustard Leaves
- 1/2 kg Spinach Leaves
- 200 gms Bathua leaves
- 2 medium sized onion
- 2 medium sized tomatoes
- 1 inch ginger
- 4-5 green chillies
- 4-5 chinese garlic knots
- 2 tbsp ghee
- 1 tbsp Maize Flour
- 1 tbsp Garam Masala
- 1 tbsp Red chilli powder
- 1/2 tbsp Kashmiri powder
- Salt as per tastes
- 1 tbsp Ghee
- 1 tsp cumin seeds
- 1 tsp kashmiri mirch
For Makke ki Roti
- 3 cups Makke ka aata / Maize flour
- 1 carrot – Finely chopped
- 1/2 small cabbage – Finely chopped
- 2 Spring onions – Finely chopped
- Salt as per taste
- 1 glass warm water
Sarson Ka Saag
- Clean all the leaves well and finely chop.
- Boil in water for 5-6 mins, drain the water and pour cold water over it. ( This will help in retaining the color of the greens)
- Once cool, grind the leaves finely and keep it aside.
- Now grind onions, garlic and ginger together finely. Grind tomatoes.
- Heat the ghee and fry the onion masala well. Add tomatoes. Add spices and fry till the ghee is seperated.
- Now add the grounded leaves paste into the onion masala and fry for 5 mins. Keep the flame low. This will help in keeping the colors intact.
- Add Maize flour and mix well. This will help in smoothening the saag.
- Once done, put it in a serving bowl and temper it with warm ghee and garlic.
- Sarson ka Saag is ready!
Makke ki Roti
At my home, Makke ki roti is a complete affair. It holds goodness of all the winter veggies and is too delicious in taste.
- Mix all the ingredients and knead a soft dough.
- The dough will be a crumbled mixture due to maize flour. Let the dough rest for 5 mins.
- Now it’s a trick to prepare makke ki roti. Use 2 plastic sheets and roll out the dough with your palms.
- Grease the 2 plastic sheets and put the rolled dough on the center. Make out a chapati out of it.
- Make it over the tawa and garnish it with white butter.
- Makke ki Roti is ready!
Serve the Sarson Ka Saag and Makke ki Roti along with Gud and White butter. Trust me, every one in the family will relish the taste forever. 🙂 It’s healthy, nutritious and cherishable forever! 🙂
This dish is dedicated to our 71st Foodie Monday Bloghop wherein the theme for this week is Winter Vegetables!
Bon appetit! 🙂
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