on The month of january 17, 2014
A Traditional Punjabi dish, an ideal mixture of Mustard leaves and spices. Mustard is grown being an oilseed crop in Pakistan. Mustard Saag is cooked in nearly every home in the winter months season.The budding stems from the crop are utilized as vegetables (saag), cooked in villages almost on regular basis. Saag, which apparently looks a cost free dish, consumes most of the time along with other products inevitable for any scrumptious dish.
This typically Punjabi dish tastes great with Makkai Ki Roti (corn meal flat bread) along with a dollop of fresh butter.
I usually consider myself very fortunate because after marriage i enjoy a large amount of chances to understand more about my very own country. Nature is my inspiration. and also the new sights of nature cause me to feel rejoice just like a child&....exploring Punjab region and it is wealthy culture is definitely an amazing experience for me personally.
Really my like to nature and my husband’s hobby (photography) required us to individuals beautiful fields of gold, where all of us really enjoyed the sights and smell as well as were built with a blast taking photos! It was really the first time that I used to be close up to mustard fields.
These fields of gold certainly are a sight to behold! Your whole vision can get completely drawn in with the yellow everywhere! The planet around me was engrossed in yellow mustard fields and that i should state that this sight was heavenly.In couple of fields we had waves of mustards&...lol&.... together with eco-friendly budding crop of wheat.
In mustard fields we heard buzzing seem everywhere. Nature’s peace ran into our mind as sunshine flows into trees. The calm breeze was blowing their very own freshness into you&.....Oh God it had been an elegance&....:)
METHOD:
- Wash the leaves of mustard and Green spinach and boil in 1/4 cup water till tender ,allow it to awesome lower and blend it.
- Inside a pot /clay pot add ghee and onion, fry till light golden adding cumin seeds fry for couple of minutes.
- Add ginger root garlic clove paste and stir for couple of seconds adding turmeric,chilli powder and salt ,stir again and add paste of veggie and eco-friendly chilli.
- Mix well after couple of minutes add maize flour inside it.Allow it simmer for couple of minutes and make preparations a tempering/ bhagar.
- By 50 Percent tablespoons of ghee/butter add chopped garlic clove 1 tablespoons of and red chilli flakes 1/2 teaspoon and fry for couple of minutes then pour on sag and blend.
- Prepared to serve.
- The image here is of clay pot by which i saw saag on dhabba.
INGREDIENTS FOR MAKKI KI ROTI:
Makki /Maize flour
METHOD:
- Mix salt in flour and knead with tepid to warm water,established aside the dough.
- Make small roties and fry in ghee.
- Serve hot with Saag.
and also to “Flavours around the globe -Grand Finale”.
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Comments
This green spinach curry looks so lovely and cooked within the traditional way. The corn rotis are a good accompaniment. Inviting you to definitely send this Punjabi dish to Flavours around the globe grand finale event at simply.food.
Qurat ul Ain states:
Many thanks,certain i would like to participate&....:)
Thank you for delivering these scrumptious recipes to both occasions.
Qurat ul Ain states:
You're welcome&...:)
Any, thank you for discussing these homely, wealthy, fresh and comforting recipes with fabfusionfoods, they always making me consider the straightforward and good existence.
Qurat ul Ain states:
Oh Thanks Deena ,glad you loved these recipes&...I'm humbly honored&...:)
2 factor of punjab’s famous, first laasi second assi.
thank.x for discussing.
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