A little bit of Punjab in my life !!


A bit of Punjab stepped  into my kitchen as I cooked the renowned Sarso Ka Saag… Cooked from the Mustard leaves and spices, this dish does score high on the taste buds of most Indians. I cannot refuse that it failed to impress me too. The simple yet spicy fish is quite a delight to have with its equally renowned counterpart, Makke di Roti. Makke di roti made out of corn flour, adds a dash to the simple dish. But health concious people be aware. This dish could best be relished wit loads of ghee and butter. So a helping of this food would actually add to days of workout on the treadmill.  But for foodies like me it would just add a lasting taste to the taste buds.



 For sarson ka saag:
 2 bunches of mustard leaves (sarson leaves)

1 bunch of spinach (palak)
1 inch of ginger grated
4-5 cloves of garlic crushed
2 medium sized onion finely chopped
4-5 green chilies
1/2 tsp cumin seeds
1 tsp coriander powder
1 tsp garam masala
3-5 tsp red chili powder
2 tbsp ghee
Salt to taste

For makki ki roti:

 2 cups of maize flour (makki ki atta)
1 tsp of ajwain (optional)
Hot water as required
Salt to taste


 For sarson ka saag:
 1. Wash mustard & spinach leaves, remove leaves from stems.
2. Pressure cook mustard & spincah leaves up to 5-6 whistle with a little salt.
3. Grind it in  a grinder but make sure not to puree the mixture.
    The roughness of leaves & stalks should be there.
4. Heat ghee in a pan
 5. Thereafter add ginger, garlic, stir for few seconds.
 6. Add chopped onions & cook till they become a little translucent, add green chilis & stir for
some time.
 7. Now add red chili powder, coriander powder, cumin powder, garam masala & stir.
 8. Mix mustard & spinach mixture to this, salt & cook for 8-10 mins on low flame. You can add
water if required.
 9. Garnish with a dollop of butter, sarson ka saag is ready to serve.

For makki ki roti:

 1. Mix all the dry ingredients in a bowl.
 2. Make a soft dough with hot water, knead for a few minutes.
 3. Divide dough into equal-sized balls. Lightly flour a rolling surface & roll each ball into a
circle approx 5″ in diameter (1/4″ thick)
 4. Now heat tava/griddle & place roti very carefully on it.
 5. Flip & cook from other side till you see red-brown marks & get that distinct aroma.
 6. Serve hot makki ki roti glazed with butter on top & piping hot sarson ka saag.

About prynkray

A software engineer by profession and a traveler and foodie by heart. Having traveled ever since childhood it has become a part of me now. So when ever I happen to get a chance I pack my bag and am on the roads. Being blessed with a super tolerant husband who gives into my whim of traveling, we do spend most of our savings on it. Well I do not exactly regret and neither does my husband complain.. Cooking is something I started doing after I left home for job. To be frank I was not such a cook when I started but years down the line I did start enjoying cooking. Picking up recipes from around the world is one of my passion though being a true at heart Bengali, I still love cooking Bengali food.

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