Sarson ka Saag
I am not well - officially. I did not have the energy or the intent to enter the kitchen at all which implies something is wrong with me. Ask anyone who knows me even moderately well, and he will be able to tell you that keeping me away from kitchen in not an easy task.
I was also wondering what will I share with you guys on my blog today - I hope by now you have figured out I have something to tell you about / share every single day ! I am sincere....am I not ??
So like I said, I was not in a position to cook and this is where my family pitched in. Awww --- I love my family. They have been so supportive of this blog. Imagine how insane it can look to non-interested people, my capturing every thing I eat at different angles - again & again & again !
My mom made this super healthy Sarson ka Saag - not without the ever so obvious accompaniment - Makke ki Roti.
Why ???
1. So that her daughter dearest (that would be ME) can recover from her cold and flu as soon as possible - apparently sarson (mustard) helps.
2. So that I have something nice to put up on my blog - now that is some serious motherly love !
Also, it tasted quite nice even to my otherwise bland palate courtesy the cold I have caught that refuses to let go off me.
Here is the recipe that my mom uses to make her version of the sarson ka saag.
Sarson ka Saag
2 bunches mustard leaves
1/2 bunch spinach leaves
1/2 bunch bathua
4-5 cloves of garlic
2 tbs ginger chopped
1 small onion - sliced
1 green chilly chopped
1 tomato - chopped
1 1/2 tbs oil
1 tsp red pepper powder
Salt
Slightly different than the other recipes you will find online. I like my sarson ka saag to be a little chunky and not of the soupy consistency.
Roughly chop the mustard leaves, spinach and bathua. Boil water in a deep pan with a bit of salt and blanch the leaves in this water.
Grind the blanched leaves along with the ginger, garlic and green chillies and form a smooth paste.
In a pan heat the oil. Add the onion and saute till it is translucent. Now add the tomatoes. Fry for some time till the tomatoes are cooked, but still retain their shape.
Add the rep pepper powder and the paste of mustard leaves that we made earlier.
Add salt to taste. Cover and cook for another 10-12 minutes.
Serve hot with makke ki roti.
I was also wondering what will I share with you guys on my blog today - I hope by now you have figured out I have something to tell you about / share every single day ! I am sincere....am I not ??
So like I said, I was not in a position to cook and this is where my family pitched in. Awww --- I love my family. They have been so supportive of this blog. Imagine how insane it can look to non-interested people, my capturing every thing I eat at different angles - again & again & again !
My mom made this super healthy Sarson ka Saag - not without the ever so obvious accompaniment - Makke ki Roti.
Why ???
1. So that her daughter dearest (that would be ME) can recover from her cold and flu as soon as possible - apparently sarson (mustard) helps.
2. So that I have something nice to put up on my blog - now that is some serious motherly love !
Also, it tasted quite nice even to my otherwise bland palate courtesy the cold I have caught that refuses to let go off me.
Here is the recipe that my mom uses to make her version of the sarson ka saag.
Sarson ka Saag
2 bunches mustard leaves
1/2 bunch spinach leaves
1/2 bunch bathua
4-5 cloves of garlic
2 tbs ginger chopped
1 small onion - sliced
1 green chilly chopped
1 tomato - chopped
1 1/2 tbs oil
1 tsp red pepper powder
Salt
Slightly different than the other recipes you will find online. I like my sarson ka saag to be a little chunky and not of the soupy consistency.
Roughly chop the mustard leaves, spinach and bathua. Boil water in a deep pan with a bit of salt and blanch the leaves in this water.
Grind the blanched leaves along with the ginger, garlic and green chillies and form a smooth paste.
In a pan heat the oil. Add the onion and saute till it is translucent. Now add the tomatoes. Fry for some time till the tomatoes are cooked, but still retain their shape.
Add the rep pepper powder and the paste of mustard leaves that we made earlier.
Add salt to taste. Cover and cook for another 10-12 minutes.
Serve hot with makke ki roti.
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