MAKKE KI ROTI - SARSON KA SAAG

 
Tantalize your taste buds with the perfectly homemade filling meal of Makke ki Roti and Sarso ka Saag!!

Winter is the best season to indulge in seasonal delicacies that are not only delicious but are also healthy. For a brilliant winter rendition, indulge in Makke ki Roti and Sarso ka Saag, a healthy, wholesome and power-packed meal. This authentic meal is much loved in the Punjab regions of India and Pakistan.

It is consumed throughout the year but mostly eaten during the winters. Since mustards are grown abundantly in Punjab and other parts of the country. It is extremely flavorful dish and served in almost all the restaurants and food joints across the country. It is highly nutritious because mustard leaves contain a lot of iron and protein.

Makke ki roti is a flat, unleavened Punjabi bread made from corn flour and Sarson ka Saag is a traditional Punjabi dish made from mustard leaves and spinach. The combination of Makke ki Roti and Sarso ka Saag is surely irrefutable, but when topped with homemade white butter it's totally unbeatable. 

Sarson ka Saag is cooked on slow fire for hours. The Saag is generally is served with generous topping of homemade fresh white butter or clarified butter which enhances it's flavor. It's one of my all-time favorite winter dishes. It's a wonderfully delicious and nutritious dish. It's rich in vitamins and minerals.

Always remember to add 2 boiled (mashed) potatoes and a tbsp of clarified butter to soften the dough. You can make makke ki roti with the help of rolling pin or feel free to use something like a wine bottle but it will be good if can try patting them between your palms as the dough is very soft.

This slow cooking saag recipe takes a little time to make but it is well worth the wait. To save the time, you can clean the greens a day before, put them in a plastic bag and keep them in the refrigerator. The mustard greens has a bitter and a pungent smell but can be subdued it by adding spinach and bathua.

I have added 2 bunches of mustard greens and a bunch of spinach and bathua (chenopodium) each in my recipe. Clean the greens, wash and chop them. Add all the greens followed by water, salt and ginger in a pressure cooker. You can pressure cook them for 4 whistles and mash the saag with a wooden masher. Do not make a smooth paste, just coarsely mash it. After preparing the tomato tempering and add the cooked saag in the pan. Stir and simmer for couple of minutes and it's ready. Add lot's of white butter or ghee (clarified butter) while serving the saag with makke ki roti.

MAKKE KI ROTI - SARSON KA SAAG

Preparation time : 1 hour
Cooking time : 1 hour
Serves : 6-8 people
Author : The Food Root


INGREDIENTS
For Makke ki Roti

2 cup Maize flour
2 potatoes boiled (peeled and mashed)
Water for kneading
1 teaspoon - Clarified butter
1 teaspoon - Carom seeds (ajwain)
Salt to taste

METHOD
1. Mix all the ingredients and make a soft dough : In a bowl add 2 cups of Maize flour, 2 boiled (mashed) potatoes, 1 tsp of carom seeds, 1 tsp of clarified butter, salt (1 tsp) and mix it well. Add sufficient water and knead into a soft dough.

2. Pat the dough with your hands : Divide the dough into equal sizes and try patting them between your palms as the dough is very soft. You can also make makke ki roti with the rolling pin or feel free to use something like a wine bottle. If the dough is sticking to the surface put couple of oil drops or use dry flour accordingly.

3. Heat griddle and place the roti : Now, heat griddle or tava (flat shaped, frying pan) and add little ghee so that it does not stick. Now place the roti very carefully on it. Flip and cook on the other side. Cook the roti with ghee till golden brown. Enjoy it with the delicious Saag!!

INGREDIENTS
For cooking Saag

2 bunches of Mustard Greens (sarson ka saag)
1 bunch of Spinach (palak)
1 bunch of Bathua (chenopodium)
2 cups of water
2-3 green chillis - chopped
1 inch ginger - peeled, grated
Salt to taste

For Tempering
4 tablespoon clarified butter
pinch of asafoetida
5-6 garlic cloves - finely chopped
2 medium size onions - chopped
4 medium size tomatoes - chopped
1/2 teaspoon - Red chili powder (lal mirch)
1/4 teaspoon - Turmeric powder (haldi)
1 teaspoon - Coriander powder (sukha dhania)
1/4 teaspoon Garam masala
Sat to taste

METHOD
1. Clean, wash and chop the greens and add them in the pressure cooker : Remove all the hard stems of the greens. Wash all the greens for 4-5 times properly and chop them. Next, add all the chopped greens in the pressure cooker followed by 2 cups of water, 3 chopped green chillis, 1 inch of grated ginger and salt to taste (1 tsp). Pressure cook it for 3-4 whistles. The best way to cook is to wait for the first whistle on high flame then turn the heat down for 12-15 minutes. Increase the heat again and you'll need to pressure cook it for another 3 more whistles.

2. Mash the Saag : Switch off the flame and remove it. Wait for the pressure to release completely before opening the cooker. Next, open the lid and mash the saag with wooden masher. Do not make a smooth paste, coarsely mash it.

3. Sauté onions and garlic in a pan : Heat 4 big tablespoon of clarified butter (ghee) or oil, add a pinch of asafoetida powder followed by 6-7 finely chopped garlic cloves and fry them for 40-50 seconds. Next, add 2 chopped onions and stir it. Keep stirring and adjusting the flame so that onions cook slightly golden brown.

4. Prepare the tomato puree tempering : Add 4 chopped tomatoes and sauté it for around on 7-8 minutes on low-medium flame. Next, add the spices - 1/2 tsp Red chili powder, 1/4 tsp Turmeric powder 1 tsp of Coriander powder and salt to taste (1 tsp). Stir it well. Let the mixture cook, till the oil separates.

5. Add the cooked saag in the pan : Now add the cooked Saag in the pan. Stir it for another 8-10 minutes on low/ medium flame. Add 1/4 tsp of garam masala and mix it well. Turn off the heat and remove it

6. Serve and Garnish : Now, transfer the saag to a serving bowl and add loads of white homemade butter or clarified butter. Serve the Saag with a bite of soft Makke ki Roti and enjoy it with onions, pickle and jaggery.

NOTES
1. Add boiled (mashed) potato and a tbsp of clarified butter to soften the dough.

2. You can also make makke ki roti with the rolling pin or feel free to use something like a wine bottle. If the dough is sticking to the surface put couple of oil drops or use dry flour accordingly.

3. This slow cooking saag recipe takes a little time to make but it is well worth the wait. To save the time, you can clean the greens a day before, put them in a plastic bag and keep them in the refrigerator.

4. The mustard greens has a bitter and a pungent smell but can be subdued it by adding spinach and bathua. If you don't want to add spinach or bathua you can go ahead and make it by just adding the mustard greens.

5. Pressure cook the saag for 3-4 whistles. The best way to cook is to wait for the first whistle on high flame then turn the heat down for 12-15 minutes. Increase the heat again and you'll need to pressure cook it for another 3 more whistles.

6. Mash the cooked saag with wooden masher. Do not make a smooth paste, coarsely mash it.

7. Add loads of white homemade butter or clarified butter. Serve the Saag with a bite of soft Makke ki Roti and enjoy it with onions, pickle and jaggery.

DAL PAKWAAN

Scoop the dal with a bite of crispy pakwaan!

Dal Pakwaan an authentic delicacy among Sindhis, mostly served as breakfast or brunch. It's a combination of Dal (lentils) and Pakwaan (crunchy snack). It's one of the easiest, and yet lip smacking dish. It's my favorite among the few Sindhi dishes that I have relished so far and is something that is often prepared in our kitchen. It's an ideal dish for brunch which you would love to serve to your family.

Pakwaan is deep fried crisp flat bread prepared with all-purpose flour (maida), carrom seeds (ajwain) and crushed black pepper which is served alongside with Dal.

I added both bengal gram (chana dal) and black gram split (urad dhuli) in this. Though, urad dhuli is not the part of original recipe but I added both the lentils in equal quantity. This dal will give you a perfect nutty sweet texture of bengal gram and a creamy texture of black gram. In punjabi we call it as 'maah choleyan di dal'. I don't like chana dal so I always add urad dhuli to get the right flavors. If you don't like urad dhuli you can make it with chana dal. The method is same.

I haven't soaked the lentils here, I directly pressure cooked it. This process will take 15-20 more minutes. I find it better because you can control how far you can take it and this method will give you perfect flavors and creamy texture.

To get the authentic taste of Dal Pakwaan, add some dry mango powder (amchur) in the dal. Sprinkle some chaat masala, squeeze in the lemon juice and it will taste delicious. Scoop the dal with a bite of crispy pakwaan and enjoy it with onions, pickle or your favorite chutney. Yummmm!!!

DAL PAKWAAN

Preparation time: 30 minutes
Cooking time: 40 minutes
Serves: 4 people
Author: The Food Root

FOR DAL
Ingredients
For Cooking Lentils
1/2 cup or 100 grams - bengal gram (chana dal)
1/2 cup or 100 grams - black gram split (urad dal dhuli)
2.5 to 3 cups - water
1 teaspoon - salt
1/2 teaspoon - turmeric powder
1 - 2 chopped green chilli
2 cloves (lavang)
1/2 inch cinnamon (dalchini)

For Tempering

2 tablespoon - clarified butter or oil
1/2 inch ginger - peeled, grated
5-6 cloves - garlic, finely minced
2 medium size onions - chopped
2 medium size tomatoes - chopped
1/4 teaspoon - red chili powder (lal mirch)
1/2 teaspoon - coriander powder (sukha dhania)
1/2 teaspoon - garam masala
1 teaspoon - dry mango powder (amchur)
coriander leaves (chopped)

For Garnishing
1 teaspoon - chaat masala
1 teaspoon - lemon juice

Method
1. Wash 1/2 cup of chana dal, under the running water. Drain it completely and add into the pressure cooker. Next, add 3 cups of water and pressure cook it for 1 whistle on high flame. After 1 whistle, turn off the heat and wait for the pressure to release completely before opening it.

2. Open the lid and add washed 1/2 cup of urad dal dhuli and the spices - 1 teaspoon of salt, 1/2 teaspoon of turmeric powder, 2 cloves, 1/2 inch of cinnamon and 2 chopped green chillis. Add water if required and pressure cook it again for 1 whistle. After 1 whistle, switch off the flame and remove it.

3. Heat about 2 tablespoon of clarified butter or oil in a pan and add ginger and garlic paste and sauté it for 40 to 50 seconds on low to medium flame. Next, add 2 chopped onions and stir it. Keep stirring and adjusting the flame so that the onions cook slightly golden brown.

4. Add 2 chopped tomatoes and sauté it for around 5 minutes on low to medium flame. Next, add 1/4 teaspoon of red chilli powder and 1/2 teaspoon of coriander powder and stir it well.
Let the mixture cook till the oil separates.

5. Now, add the cooked dal in the pan. Stir it for next 10-15 minutes till it's nicely cooked. Add 1/2 teaspoon of garam masala, 1 teaspoon of dry mango powder, chopped coriander leaves and mix it well. Stir it again for 2-3 minutes. Turn off the heat and remove it.

6. Transfer the dal to a serving bowl. Sprinkle some chaat masala, squeeze in the lemon juice and it will taste delicious. Scoop the dal with a bite of crispy pakwaan and enjoy with onions, pickle or your favorite chutney!!


FOR PAKWAAN
Ingredients
1 cup or 200 grams - all-purpose flour (maida)
1 cup - lukewarm water
1 teaspoon - salt
1 teaspoon - carrom seeds (ajwain)
1/2 teaspoon - crushed black pepper
1 tablespoon - oil

Method
1. In a bowl, add the all-purpose flour, 1 teaspoon of salt, 1 teaspoon of carrom seeds, 1/2 teaspoon of crushed black pepper, 1 tablespoon of oil and mix it well.

2. Add sufficient water and knead into a semi-soft dough.

3. If the dough feels sticky, brush it with 1 tablespoon of extra dough and make it smooth. Set the dough aside and let it sit for atleast 15 minutes or longer.

4. Divide the dough into 7-8 balls and roll it into 4 inch diameter. Use your hand or a rolling pin to lightly flatten each ball. If the dough is sticking to the surface put couple of oil on the surface.

5. Prick the rolled dough with a fork all over, so that they don't puff up while frying.

6. Now, heat oil in a deep frying pan till the smoking point. Fry the each pakwaan on low heat till it turn golden and crisp. Fry one pakwaan at a time, make sure you press down the pakwaan when it's fluff up.

7. Remove the pakwaan on tissue paper to absorb the extra oil.

Notes

1. I added both bengal gram (chana dal) and black gram split (urad dhuli) in my dish. Though, urad dhuli is not the part of original recipe but I added both the lentils in equal quantity. If you don't like urad dhuli you can make it with chana dal. The method is same.

2. I haven't soaked the lentils here, I directly pressure cooked it. This process will take 15-20 more minutes. I find it better because you can control how far you can take it and this method will give you perfect flavors and creamy texture.

3. In order to obtain crisp, crunchy pakwaan prick the rolled dough with a fork so that they don't puff up while frying.

MOONG BEAN FRITTERS

Treat yourself and your family to these crispy and delicious moong bean fritters!!

No fancy restaurant or a street food vendor can beat the taste of Mom's homemade fritters!!! Last weekend, my Mom fried a batch of crispy and golden Moong Dal Fritters for the entire family. They were so good that I ate the entire first batch myself. These crunchy and delicious fritters are great eaten hot with a cup of tea or coffee.

It's a quick snack and can be enjoyed at any time of the day. If you are craving for a taste of autumn, do try them. It may not be the most nutritious, but who cares? Ideal as a side dish, these moong dal fritters are fried to crispy perfection. Serve them with coriander chutney or ketchup and a cup of tea or coffee. It's a bliss specially during a monsoon season.

These fritters are made from moong dhuli dal (skinned and split green gram beans). Soak it in the water for few hours (2-3 hours) so the green skin of the gram comes off.

It's unbelievably easy to make. Wash the moong dal and soak it in the water for about 2 hours. Grind it into a coarse paste. Add a little water and whisk to ribbon like consistency, keep it aside for 2 hours. Add the spices just 5 minutes before frying the batter and enjoy your crunchy and delicious fritters with mint chutney and hot tea!

MOONG BEAN FRITTERS

Soaking time: 2 hours

Prepration time: 20 minutes
Cooking time: 20 minutes
Serves: 4 people
Author: The Food Root

INGREDIENTS
1 cup or 200 grams - Moong Dal (skinned and split green gram beans)
1 piece or 1 inch long ginger, grated
2 green chillis, chopped
pinch of asafoetida
handful of chopped coriander leaves
1 teaspoon - fennel seeds, lightly crushed
1/2 teaspoon - chili powder
1 teaspoon - salt or as per taste taste
- and your favorite veggies (optional)
boiled peas, lightly mashed
1 medium size potato, chopped
1 medium size onion, chopped
Oil for frying

METHOD
1. Soak 1 cup of Moong Dal for 2 hours. Drain the water and put the soaked moong dal in the grinding jar and coarsely grind it. If the batter looks thick add a little water but do not make a smooth paste.

2. Take the moong dal paste out from the grinding jar and keep it aside for 2 hours.

3. Next, add grated ginger, green chillis, pinch of asafoetida, chopped coriander leaves and other spices in the batter - lightly crushed fennel seeds, red chili powder, and salt to taste. Mix it well.

4. You can also add some yummy veggies of your choice in the batter. I added mashed boiled peas, chopped potato and chopped onion in the batter. Add little water if required.

5. Now, heat the sufficient oil in a deep pan. Once the oil is hot, spoon in the small sizes of fritter mixture, spaced apart. Cook for over 3-4 minutes on both sides, until they turn golden brown. You may need to do this in 2-3 batches until they become golden brown.

6. And, the Moong Dal Fritters are ready! Sprinkle some chaat masala on top and serve them with coriander chutney or ketchup.

NOTES
1. Make sure you chop your veggies really small otherwise you'll get stuck with crunchy fritters.

2. I recommend frying a test fritter to begin with and to check that you have the right consistency.

3. Theses crunchy fritters are made from moong dhuli dal (skinned and split green gram beans). Soak it in the water for few hours (2-3 hours) so the green skin of the gram comes off.