Makke Di Roti Sarson Ka Saag

A typical Indian Punjabi meal comprises of Sarson ka saag and makke di rot.



Makke Di Roti


Ingredients:

• Corn Flour (Makki ka atta) - 2 cups
• Warm Water

Method:

• First of all knead the corn flour with warm water in a shallow tray.
• Now put a square of polythene paper on the kitchen platform.
• Put a ball of the kneaded dough on the paper and cover with another piece of polythene.
• Then press with the ball of your palm till it turns to be the size of a roti.
• Remove the polythene cover and transfer the roti to a hot skillet.
• Cook on low heat, turning till both sides are roasted.
• Apply some ghee over it and serve it hot.

Sarson Ka Saag



Ingredients:

• Sarson greens - 1 bunch
• Spinach - 1 bunch
• Onion - 1 nos. (grated)
• Ginger & garlic - 1/2 tsp. each (grated)
• Green chillies - 3 nos.
• Cheese or paneer - 1 tbsp. grated
• Lemon juice - 1/2
• Ghee - 2 tbsp.
• Oil - 1 tbsp.
• Garam masala - 1/2 tsp.
• Maize flour - 1 tbsp.
• Salt

Method:

• Chop both sarson greens and spinach and wash and drain them.
• Heat oil in the pressure cooker direct.
• Add both greens, green chillies and stir it.
• Add ginger, garlic and stir it.
• Add few pinches salt and 1 cup water.
• When the pressure cook is done then take it out and mash it well.
• Heat ghee in a pan and add onion, saute it till brown,
• Add all other ingredients, except cheese.
• Stir well and cook till oil separates.
• Garnish with cheese.
• Serve hot with makke di roti.

Masala Tea

Ingredients:

• Milk - 1 Cup
• Water - 2 Cups
• Tea leaves - 4 tsp
• Cinnamon - 1 Piece
• Dried ginger - 1 small piece
• Cardamoms - 3 nos. (crushed).
• Cloves - 3 nos
• Black peppers - 2 nos.
• Sugar
• Lemon - 1.

Method:

• First boil two cups of water.
• Then add all ingredients in it except sugar and milk and boil for about 30 seconds.
• Allow it to stand for a minute.
• In a pot, heat the milk.
• Filter the tea into cups.
• Now add milk and sugar.
• Add some lemon juice on it according to your taste.
• Masala tea is ready to serve. Serve it hot and piping.

Til Gajak

Ingredients:

• Sesame - 1 Cup
• Ghee - 2 tbsp
• Jaggery - 3/4 Cup
• Cardamom powder - 1/2 tsp

Method:

• First heat the pan and roast sesame seeds on low heat.
• Keep it stirring constantly to avoid it from spluttering.
• Prepare thick syrup of jaggery by boiling it with 1/2 cup water.
• Strain this syrup.
• Now take out the roasted sesame from the pan and add it to the syrup.
• Spread a thin layer of oil on a rolling board.
• Spread the sesame-jaggery mixture over oil film and press it to 1 cm thickness.
• Cool the mixture sufficiently and cut into square pieces.
• Til Gajak is ready.
• Keep it in an airtight container as it can be used frequently.

Extra:

• Til Gajak is very good for winter season as it brings warmth to your body from inside.

Moong Dal Halwa

Ingredients:

• Moong Dal - 100 gms
• Ghee - 200 gms
• Sugar - 100 gms
• Water - 1/2 glass
• Badam - 10 pieces
• Pista - 5 pieces
• Currants - 4-5

Preparation:

• First of all soak moong dal for two hours and then grind it in a mixie and keep it aside.
• Heat ghee in a pan and put the moong dal in it.
• Saute on low flame till it turns golden brown and leaves a distinct aroma.
• Remove from the flame and set aside.
• Now heat water in a pan, add sugar and boil the mixture till the sugar melts.
• Put the moong dal mixture in this sugar syrup and cook on a low flame till the dal and sugar blends well.
• Remove moong dal ka halwa from the flame.
• Decorate it with chopped dry fruits. Serve it hot.

Gajar ka Halwa

Ingredients:

• Cardomom powder - 1/2 teaspoon
• Gajar (carrots) - 1 kg
• Full fat milk - 1 litre
• Sugar - 250 gms.
• Ghee - 4 tablespoons

Method:

• First of all wash & peal the carrots and grate them .
• Now take a thick bottomed Vessel add two tablespoons of Ghee and add the grated carrots and stir for 2 to 3 minutes.
• After this add 1 litre milk and cook in high flame till the milk is absorbed totally.
• Now add sugar and stir till the ghee leaves the bottom of the vessel.
• Then add cardomom powder and two tablespoons of ghee.
• After the halwa is complete take it out on a dish and put mawa on top of it.
• Add dry fruits, cherries and serve it as a sweet dish.

Winter Recipe

Now I am presenting to you some recipes which are very much popular in India during winter season.

So you all enjoy cooking.

Paapri Chaat

Ingredients:

• Paapri - 6
• Peppermint Chutney - 6 teaspoon
• Tamarind Chutney - 6 teaspoon
• Chaat Wala Dahi - 6 Tablespoons
• Potatoes - 1, Boiled, Peel sliced or cubed about ¼" thick
• Chaat Masala - ½ teaspoon
• Cilantro - ¼ Cup, wash, remove stems and chop

Method:

• Arrange the paapri on a plate
• Now assemble potato layer over paapri.
• Now sprinkle chaat masala over potatoes.
• Now pour dahi (curd) over the potato layer and after this sprinkle chopped cilantro
• Now add a teaspoon of peppermint chutney, and teaspoon of tamarind chutney over the dahi layer.
• Add some sew, dry fruits and promerginate over it and serve it.

Extra:
Maida Paapri

Ingredients:

• Maida - 3 Cups
• Atta - 1 Cup
• Cayenne powder - 1 teaspoon
• Salt
• Turmeric powder - ½ teaspoon
• Asafetida powder (Hing) - ¼ teaspoon
• Cumin seeds - 1 teaspoon, crushed very coarse
• Ajwain seeds - 1 teaspoon
• Ghee - ¼ cup
• Water - ¾ Cup

Method:

• First mix all the ingredients except ghee and water.
• Cut in shortening. You will see flour crumbles so slightly.
• Now add water to make very stiff dough and roll out a sheet of any shape.
• Use a Cookie cutter to cut 2 to 3" diameter circles.
• Preheat Deep fryer to 300º F. We will fry on a lower temperature to give more time for the water to escape.
• Now we will deep fry about two to three paapri at a time till they just start to turn brown.
• Remove the paapri when done and put on a layer of paper towels to absorb oil.
• You can store it in an air tight container and can use it whenever you need it.