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Friday, November 17, 2017

The Unbeatable Sarson ka Saag and Makki Di Roti


'A healthy mind resides in a healthy body' the old adage goes.  To remain healthy one is must take a balanced diet full of proteins, fibre, minerals, carbohydrates and fat. These days, the prevalence of iron deficiency in young women has been a cause for concern as an estimated 45% of the women in the childbearing age are anaemic.It reduces the capacity to work and in worst cases also results in infant mortality if not treated.
In India, we are blessed with foods that do not cost much and are very delicious and rich in iron content. Makki ki roti and Sarson ka saag with chutney and aloo gobhi with a little variation can be quickly prepared and is rich in iron and fibre and tastes very good. A recipe of the same is given below 
 Required
For Sarson ka Saag

1. 250 gm Sarson leaves
2.250 gm Palak leave
3. 200 gm Methi leaves
4. 100 gm onions 
5. 2 green chillies
6. 200 gm red tomatoes
7. Two teaspoon Makki atta
8. Three  tablespoon Ghee
9. Salt 3/4 teaspoon
10 Haldi/ Jeera 1/2 teaspoon each
11. Dhania powder 2 teaspoon
12. Three tablespoon tomato purée 

For Makki Di Roti
1. 1 cup Makki Atta
2. 1/4cup wheat atta
3. Salt to taste


Aloo Gobhi Vegetable
1. Two Large potatoes
2. One medium-size cauliflower
3. Two tablespoons cooking Oil
4. 1/2 teaspoon Salt, Haldi, Red Chillies powder( each), zeera(little)
5. Little Garam Masala
6. Fine chopped green coriander to garnish

Green Chutney
1. 100 gm green coriander leaves
2. two green chillies
3. 1/2 lemon
4.  1/2 teaspoon salt, Jeera, Hing( a pinch)

The above ingredients can serve up to 4 people and it takes about one hour to prepare the meal
Preparation of  Saag

1. Wash all the leafy vegetables nicely in water after removing the stems.
2 Next, wash the tomatoes and boil all the leafy vegetables with one cup of water in the cooker for two whistles and set it to cool down
3. Chop the onions after peeling and chop the chillies.  Heat the ghee in the pan and add zeera till it sputters. Add the onions and chillies and toss them till they turn golden. Now, add the tomato purée and dhania, salt and little red chillies till it is cooked on a low flame
4. The steamed vegetables should now be ground in a thick paste in the blender after it has cooled down.
5.Add the vegetable paste in the pan containing the tomato gravy, and add two spoons of makki atta. Keep stirring to avoid creation of lumps. Cook over the low flame for about 15 minutes after covering with the lid. Keep stirring after every few minutes. Turn off the flame. The saag is ready!

Preparation of Aloo Gobhi

1. Peel the potatoes and chop them into small wedges.
2. Chop the cauliflower into small florets. Wash both the potatoes and cauliflower florets in water
thoroughly.
3. Next, heat the oil in a pan and add  hing and zeera till it splutters. Add, the washed vegetables and sprinkle salt and haldi and toss. Add two table spoon water, and cook over slow flame for about 15 minutes after covering with the lid.
4. Once the vegetable is cooked, sprinkle, dhania powder, red chillies and garam masala and mix it.
5. The vegetable is ready. Sprinkle, the finely chopped coriander leaves just before serving

Preparation of the chutney

1. Remove the stems of the coriander leaves and clean the chillies.
2. Wash them thoroughly.
3. Put the coriander leaves and green chillies in a blender and add, jeera, salt and hing. Add three tablespoon water and grind into a paste.
4. Pour the contents in a small cup and squeeze the lemon after removing the seeds. Mix the contents. The chutney is ready.

Preparation of  Makki ki Roti

1. Take the makki and wheat flour on a plate, add a pinch of salt.
2. Make a dough of this by gradually adding water and kneading slowly till the dough is ready
3. Roll the dough in a ball and make round chappatis with a rolling pin by dusting with flour
4. Now heat a pan/ tawa on a flame and toss the roti on the pan. After few minutes turn this over and cook this over a low flame directly with a pair of tongs.
5. Grease the hot roti with clarified butter.

Lo and behold, the delicious meal is ready. Pour the saag in a small katori and add clarified butter. Serve this with the chutney, aloo gobhi and freshly prepared aloo gobhi. The meal is very yummy and
full of iron. In winters this is a perfect meal for lunch.
( This is my blog post for the Indiblogger/ Livogen sponsored contest. http://www.livogen.in/iron-
chef)






8 comments:

  1. Yes Sarson ka saag and Makki ki roti is an unbeatable combination.
    Thanks for sharing your recipes Rahul.

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  2. My husband worked in Rajpura, Punjab for 8 years before marriage. His favourite was makki di roti and sarson ka saag. I tried to do it but he said the taste was not there:). Will try your recipe now, thank you!

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    1. Wow! It is so nice to learn that your husband enjoys this food! Do let me know if my recipe passed the test:)

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  3. Many thanks Induji for reading! I am yet to meet someone who does not like this food:)

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  4. wow I can't wait to try these recipes!! My mouth is watering even now.

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    Replies
    1. So good to see you after a long while! Many thanks❤️

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