Thursday, 26 November 2015

Sarson ka Saag Makki Di Roti with Jhatpat Mooli ka Achar

Sarson ka Saag Makki Di Roti with Jhatpat Mooli ka Achar 

1 bunch Green Mustard leaves chopped and cleaned
3 Tomatoes chopped
3 Green chillies
1 small Ginger piece
1/2 tsp Cumin seeds
2 Pinch of Asafoetida
1/4 tsp Turmeric powder
1/2 tsp Chilli powder
Salt to taste
1 tbsp Makka flour
2 tbsp Ghee

Make tomato, ginger and green chillies paste.
Take a cooker and add the chopped leaves and add 1 cup of water and pressure cook it. After 2 whistles take it off the gas and let the pressure release.  Once  the leaves cool down, blend it in a blender into a fine paste. Take a wok, add 1 tbsp ghee, add the cumin seeds and asafoetida, let the cumin seeds crackle. Add the corn flour and roast it till light brown, add the tomato paste, turmeric and salt, saute and cook for 5 minutes. Add the mustard leaves paste and a cup of water.  Stir the gravy, After gravy comes to boil, simmer and  cook it on a low flame till it is in semi liquid form, add the rest of the ghee and serve hot with Makki Di roti and Jhatpat Mooli ki Achar..

P.S. 1/2 bunch of Spinach and 1/4 bunch of Dill  leaves can be added along with Mustard leaves while boiling. Chopped onion and 1/2 tsp chopped garlic also can be added while sauté.

Makki Di Roti

500 grams  Makka Flour
Salt to taste
Warm Water
Butter / Ghee

Take Makka Flour in a vessel. Add salt and mix the flour. Knead dough just before preparing. Knead the flour with warm water. Heat the skillet.  Take a small portion of dough and knead it again with hands until soft. Take a portion of the dough and roll into a ball. Apply water on the palm and flatten the dough with palms and make circles round of 5-6” in diameter.
Place it on hot skillet,  turn when one side is done. When other side is also cooked, with the help of a tong cook directly on the flame,  turning around until both sides are done. Add ghee before serving.

Jhatpat Mooli ka Achar
3 Radish (Mooli)  washed and  cut in to big pieces
1/2 cup Radish leaves stem washed and  chopped
6 Green Chillies
1 small Garlic Pod cleaned
1/4 cup Vinegar
1/2 tsp Turmeric Powder
1 tsp Carom seeds
1 tbsp Feaugreek split dal
2 tbsp  Mustard split dal
2 tbsp Red Chilli powder
Sea Salt to taste
2 Pinch Asafoetida
1/4 cup Mustard oil

Take a chopper, add the radish, radish stem, green chillies, garlic, vinegar, turmeric, carom seeds, Feaugreek dal, mustard dal, chilli powder and salt. Coarsely grind the ingredients together. Take a pan, heat oil, add the asafoetida. Add the ground ingredients in the oil, cook it till the water from the ingredients have dried up and only the oil should remain. This pickle can be had instantly after it cools down, store it in a dry glass bottle and refrigerate it. It remains till 3 months.

No comments:

Post a comment