Sarson Da Saag and Makki Di Roti (Tempered Mustard Greens with Cornmeal Flat Bread)

Winters brings with it a respite from the scorching hot summers, where temperature drops in and the spirits soar. Along with cosy blankets and quilts it brings with it variety of food, vegetables, fruits and sweets. This is the time when the  markets are flooded with lush greens saags and vegetables. Come winters Makki di roti (coarse maize bread) and Sarson da saag (mustard plant) are culinary delights that are savoured in every household of North India especially Punjab .

The prominent names that come to mind whenever Punjabi cuisine is mentioned are tandoori chicken and butter chicken. But one thing that remains literally evergreen, is the traditional Punjabi dish of sarson da saag with makki di roti. Come winter and every Punjabi household, eateries and most roadside dhabas 

have their fill of this dish which is so rich in iron and calorie.

Sarson ka saag is made with combination of different green leafy vegetable such as sarson or mustard leaves to which smaller quantities of paalak (spinach) and bathua (wild spinach) are added. Mustard leaves or sarson tastes a little bitter on it's own, to suppress that spinach or any other leafy vegetable is used along with it. Popularly spinach, bathua or methi is mixed with sarson but if it is not available you can just add spinach. However bathua adds a very nice taste to this saag. 

The sarson leaves are washed properly before being shredded and then pressure-cooked. The flavour of the dish comes from the Tadka, which is an art itself and has to be good. The saag dish is not complete without dollops of butter - be it the home-made white butter or the salted one. One does not have to be calorie-conscious to savour this Punjabi delight. Serve hot with spoonful of butter or cream. Sarson ka saag tastes best with makki ki roti made from corn flour, which makes it a complete package. Sarson da saag and  makki di roti is a quintessential Punjabi dish that is enjoyed by both Punjabis and non-Punjabis alike. The dish uses spinach-which makes it a healthier alternative.

Cuisine: North Indian/ Punjabi 
Prep Time : 30 minutes
Cook time : 40 minutes
Serve : 4

Ingredients

• 4 cups chopped Fresh mustard leaves
• 2 cups chopped Spinach
• 1 cup chopped Bathua ( Wild Spinach)
• 2 tablespoons Pure ghee 
• 2 medium Onions finely chopped
• 2 nos of medium tomatoes
• 2 inch piece of Ginger chopped
• 6-8 cloves Gralic cloves chopped
• 4 nos of Green chillies chopped
• 1 teaspoon Red chilli powder 
• 1 tbsp coriander powder
• 1 tsp garam masala
• Salt to taste
• 2 tablespoons Cornmeal 
•  Unsalted butter for garnishing
• Sliced Green Chillies, Tomatoes and Ginger Julienne for garnishing

Let's Learn how to prepare Sarson da saag recipe:

• Clean , wash and chop the mustard leaves, spinach and wild spinach leaves and keep aside.
• In a pressure cooker place the chopped mustard, spinach and wild spinach along with the ginger, garlic , tomatoes, salt and 2 cups of water and bring to  a whistle and let it simmer on low heat for another 10 minutes.
• After cooling take away the boiled leaves and keep the water aside. Place the boiled leaves in a food processor along with 2 tablespoon cornmeal and grind to smooth paste.
• Now heat 2 table spoon ghee in a pan.Add the finely chopped onion and sauté till light brown. Add green chillies and sauté for a few minutes more. Add the ground mixture , red chilli powder , coriander powder , garam masala and cook for five to ten minutes or till the paste thickens.
• Garnish with thinly sliced tomato, green chillies and ginger julliens Serve hot with makki di roti.

Makki di roti is a flat, unleavened Punjabi bread made from corn flour, primarily eaten in Punjab region of Pakistan and India. Like most rotis in South Asian cuisine, it is baked on a tava. It is an important element of the rural Punjabi cuisine. Makki is a Punjabi word for maize (corn) and a yellow flour made from it is the base ingredient for this recipe. Traditionally makke ki roti is prepared by flattening a dough ball into round shape by repeatedly pressing it in-between palms in a thumping motion and then baked on hot tawa.

Makki ki roti is a little different from the regular whole wheat flour chapattis. They are essentially to be made using warm water and they do not roll easily. One can use dry flour to roll them out between parchment paper or butter paper. Locally, corn flour is available only in the winter months. Rotis made with the flour of freshly harvested yellow corn are delicious. A dollop of unsalted white butter is mandatory on the roti; a half dollop doesn’t hurt in the saag as well. Winter is not the time for a low-fat diet.

Ingredients

• 2 cups Corn Meal or Maize flour
• 1 bunch of Chopped coriander leaves
• Salt as per taste
• 1 inch finely chopped ginger
• 2 nos of finely chopped green chillies
• 1 teaspoon ajwain
• Warm water

Let's Learn how to make  makki di roti:

• Mix maize flour, ajwain,chopped coriander, green chillies, ginger  and salt in bowl.
• Add warm water. Mix and knead to make a smooth dough. Cover With a damp kitchen cloth, cover the dough for 30 minutes.
• Divide the dough into equal parts. With your palm, flatten the dough pieces.Slowly roll the dough to a thick and small round on a silver foil or baking sheet to prevent it from sticking to the floor. A small quantity of flour can be sprinkled to stop the dough to stick to the surface.
• Place the Roti on a hot Tawa or griddle and cook on both sides. Roti is now ready to be served. Add a dash of butter  for a richer taste.

This recipe has been prepared for the 18th Foodie Monday Blog Hop theme of "Indian Flat Bread Recipes".

Amritsari Aloo Kulcha - Potato stuffed Indian Flat Bread

Aloo kulcha is one of the most popular flat bread recipe from north Indian cuisine. They are crisp as well as soft breads stuffed with a spiced potato filling. Aloo stuffed kulchas are delicious and is nowhere similar to the aloo paranthas. Amritsari stuffed aloo kulcha is very popular as it has the flavour and aroma of spices in it. They’re perfect for a dinner party, or even a homely meal served along with Chole and a simple Raita or Salad for a quick wholesome lunch or dinner.

Ingredients:

For Kulcha:

• 3 cups All Purpose Flour( Maida)
• 3 tablespoon thick curd
• 1/3 teaspoon Edible Soda
• 1/2 teaspoon Baking Powder
• 1 teaspoon Sugar
• 1 tablespoon Oil
• salt as per taste

For Potato Stuffing:

• 4 nos of large boiled potato
• 1/2 treaspoon salt
• 2 to 3 nos of chopped green chillies
• 1 inch long grated ginger
• 1/2 teaspoon Chat Masala
• 1/2 teaspoon red chilli powdert
• 1/2 teaspoon roasted cumin powder
• 1 teaspoon Coriander Powder
• 1/4 teaspoon garam Masala

For toppings:

•  A bunch of finely chopped  Coriander leaves
• 1 teaspoon Ajwain seeds

Let's Learn how to make this recipe:

• Seive the All purpose Flour, Baking Soda, Baking powder, Salt and Sugar.Mix the curd and oil in it.
• Knead the flour with lukewarm water to make a soft dough. Knead by punching the dough for minimum 5 to 7 minutes so that it becomes smooth. Apply a little bit of oil and covered it with a wet towel and keep it inside a warm place preferably inside your Oven for minimum 3 to 4 hours.

• In the meanwhile Peel and mash the boiled potatoes, add salt, green chillies, coriander powder, cumin powder, grated ginger, chat masala, red chilli powder, garam masala, coriander leaves and mix well. Divide it into 8 equal parts and make balls out of it.

• Take out the dough and you will see the dough has risen  and knead it again for 5 minutes . Divide the dough into 8 equal parts.
• Flatten the dough ball, and stuff a sufficient amount of filling in the flattened dough. Pinch sides together to make a stuffed dough balls. Using a little oil/or flour, flatten the stuffed dough to make a thin round.

• Wet your palms with little water and pat one side of the kulcha with it. sprinkle  a pinch of ajwain seeds , coriander leaves and press with your wet hands so that they stick to the kulcha.

• Heat a Skillet or Tawa on Gas stove and put the kulcha on the wet sides first to the pan so that it sticks to the pan and repeat the wet palm procedure on the other sides and fry on both sides till brown.Take out from  the pan and apply butter or desi ghee on it .

• Repeat the procedure for rest of the Kulchas and Serve with Green chutney, Curd or simply Amritsari Chole.

Red Kidney Beans dumpling in Rich Tomato gravy

Rajma-Chawal is a combination ‘to-die-for’…the best Rajma (Kidney Beans) and Chawal (Rice) can be had at any of the dhabbas alongside the highways all over North India. That is where the truck drivers eat and trust me…it taste divine. My love affair with this typical Punjabi Rajma Curry had started when I had the chance to visit the holy Mata Vaishno Devi shrine  in kashmir some years back. I  must admit the rajma served in jammu kashmir region of India are also very delicious and famous. If you get a chance to go to Jammu  , then don’t forget to order rajma chawal there.

Rajma Chawal is never a regular item at my place and it is made occasionally. But after I tasted it in Jammu, I went through the basic knowledge about Kashmiri cooking. The basic difference between the two primary schools of Kashmiri cooking , Kashmiri “Pandit” and “Muslim” , is that the Pandit’s used “hing (asafetida) and curd (yogurt)” while the Muslims used “onions and garlic”. You might be surprised to know that originally, onions and garlic were never used in Kashmiri cooking and its only now that it has been adapted into mainstream cooking as people have acquired a taste for them. 

Kidney beans are a variety of the common bean native to Central America and Mexico. This common bean is an important food crop, and a major source of protein throughout the world. Used in a variety of traditional dishes, kidney beans are usually eaten well cooked.

Even if I plan to include this in my Menu Even if I plan to include this in my Menu regularly, the time constraint of being a working Professional always pushes me into shifting it. So I decided to include it in my dinner menu but with a slight twist. For those of you who have never made Red Kidney Beans or Rajma before, this recipe will pleasantly surprise you and give you everything that you look for in an Indian curry with tangy, mildly spicy and comforting flavours.  And for those of you who have been cooking rajma, this recipe will prove to be a nice variation for a change. 

Red Kidney Bean Dumplings in Rich Tomato Gravy

Serves 4
For the Red Kidney Beans dumplings

1 cup Red Kidney Beans or Rajma
5-6 spring onions finely chopped
1/2 cup fresh coriander leaves
1 tsp roasted cumin powder
1 tsp roasted coriander seeds
4 to 5 nos of garlic cloves
1/2 tsp red chilli powder 
a pich of baking soda
1 tbsp all purpose flour
1 tsp lemon juice
1tsp black pepper
salt

For the Gravy:

1 large onion, finely chopped
1 tsp ginger paste
1tsp garlic paste
1 1/2 cups tomato puree
1 tablespoon corinder powder
1/2 tablespoon cumin powder
1 teaspoons garam masala
1/2 tsp turmeric powder
1 tsp Kashmiri Red chilli powder
Salt
1 tsp Kasoori Methi to garnish
Salt and fresh ground pepper, to taste
Fresh cream for garnishing

Let's learn how to make Red Kidney Beans dumpling in rich tomato gravy

• Soak the Kidney Beans overnight. Wash and Pressure cook with salt on medium heat till the cooker blows the whistle. Lower the heat and cook for minimum 10 to 15 minutes.Turn off the heat and let it cool.

• Once cool, drain the water in a separate pan and keep the water which will be later used for making the gravy.
• In a blender put the boiled kidney Beans and blend till semi smooth.Add the finely chopped spring onions ,  fresh coriander leaves, roasted cumin powder,roasted coriander seeds, garlic cloves, red chilli powder, a pich of baking soda,  lemon juice, black pepper powder and salt . Mix everything well. Make small balls out of it and keep aside.
• Roll these Dumplings over the all purpose flour and keep aside.
• Heat oil in pan and fry these dumplings on slow flame till golden brown. Drain and keep on absorbent paper to soak the excess oil.

• Boil 6 to 7 medium Tomatoes till it becomes soft. Let it cool and then remove the skin of the tomatoes and grind to a smooth puree.
• To make the gravy, heat the oil in a heavy based pot and add the onions. Fry over a medium high heat, until the onions are soft and start going golden around the edges, 7 to 8 minutes.
• Add the ginger garlic paste and fry together until fragrant, another minute.
• Add the  tomato puree, Season with a little salt. Turn down the heat and cook, stirring every so often until the masala starts reducing, comes together in a sticky mass and the oil starts separating from it, 7 to 10 minutes.
• Now add the coriander powder, cumin powder,turmeric powder and chilli powder. cook for a minute or so. Add the drained kidney bean water and bring to a boil. Donot put more water, just enough for gravy.  Add a little more hot water if the gravy is too thick.

• Stir in the garam masala and adjust seasonings with salt and pepper if needed. 
• Before serving place the Kidney Beans dumplings in the gravy and sprinkle kasooori methi over it.
• Top with a tsp of fresh cream just before serving.

• Serve immediately with Naan* or Phulka or Roti or plain chawal. 

*Naan is definitely the most popular bread in Indian restaurants. Traditionally, naan is cooked in a tandoor (hot clay oven).  But you can still make naan at home using  “tawa ” or cast iron Griddle available at home. Tawa Naan turns out really soft and it tastes great. It’s hassle free because you don’t need a tandoor or oven. 

Ingredients:

• 1 cup all-purpose flour 
• 1/4 teaspoon baking soda
• 1/4 teaspoon of salt
• 1/4 teaspoon sugar
• 1/4 cup yogurt at room temperature
• 1-1/2 tablespoons oil
• About 1/4 cup lukewarm water
• 1/4 cup all-purpose for rolling

For Garnishing

• 1 tablespoon soft butter or ghee
• About 1 tablespoon of chopped coriander leaves
• About 1 tablespoon chopped green chili 
• 1/4 teaspoon  salt
• 1 tsp onion seeds or kalonjee
• 1 tsp sesame seeds 

Method

• For garnishing mix butter, salt, coriander seeds , green chili and set aside.
• Mix the dry ingredients together, add 1 tablespoon of oil and yogurt mix it well. Then add the water gradually to make very soft dough but not sticky. Knead the dough on a lightly floured surface, knead the dough well. Apply light oil to the dough and cover. Let the dough sit for about 3 hours in warm place.
• After 3 hour knead the dough again on floured surface. Divide the dough in four parts, lightly roll into the flour, cover the balls and let it sit for about five minutes before rolling.
• Roll the naan one at a time on a lightly floured surface little less than 1/4 inch thick. Sprinkle the water lightly on one side of the naan.
• sprinkle onion seeds and sesame seeds on it and roll in oblong shape or round whichever is preferable to you.
• Heat the tawa on medium heat, to check if tawa is ready sprinkle the few drops of water on tawa, water should sizzle.
• Put water side naan over tawa, once the naan start bubbling and dough start drying, turn the tawa over flames keeping about 2 inch away from the flames to cook the naan from top. 
• Once naan browned to your satisfaction, remove, and spread the butter mix over it. Place in a on a plate and cover with a cloth to keep warm until serving.    

Recipe Notes

•         You can use fresh tomato puree for this recipe, if you prefer. Blanch and peel two large, ripe tomatoes and discard the seeds. Blend to a fine puree and use as directed.

•           I  prefer a smooth gravy, so I have blended the onion-tomato-spice mixture to a fine paste and return to the pot before adding the water.

•       I suggest to cook the kidney beans fully so that they become soft and easy to digest. remember, well cooked kidney beans are easy to digest. another important point which I must mention about making this recipe is to soak the kidney beans overnight so that they take less time to cook in the pressure cooker.
•       The naan will stick to tawa and will not fall of, but if it comes out its perfectly all right, with the use of a tongue hold it on direct flame till the side becomes brown.