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May 10, 2015

434 : Sarson Ka saag / Mustard Greens Gravy

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Sarson Ka saag is a popular vegetable dish in the Punjab region of India and Pakistan made from mustard leaves and spices. However, it is also popular in other neighboring states of Haryana and Rajasthan. Punjabis love e this served with Makki ki roti(Cornmeal bread) – each is incomplete without other.

Ingredients:

Mustard Greens (Sarson leaves)        1 Bunch      
Mustard Greens
Spinach ( Palak)                               1 Bunch
 Chopped Fenugreek Leaves              ½ cup
Finely grated Ginger                          2 Tbsp.
Finely chopped Green chilies              5 no.
Finely chopped tomatoes                   ½ cup
Ghee/ Oil                                          1 Tbsp.
Maize flour                                        2 Tbsp.
Salt                                                  To Taste
Butter                                                1 Tbsp.  
Cilantro for Garnish        

Method:

  • Chop and clean all the greens. Wash really well, especially the mustard greens well to get rid of the mud or soil clinging to the stems.
  • Combine mustard leaves, spinach, green chilies, and ginger with 1½ cups of water in a pan and cook on medium flame till the greens get cooked.
  • Squeeze out saag and Keep aside to cool.  Keep the saag water aside.
  • Blend the saag with tomatoes to a coarse paste in a mixer. Keep aside.
  • Add maize flour in it and mix it well. The maize flour helps in making the saag smooth as well as thickening it and does imparts its flavor to the saag.
  • Now pour the greens puree in a deep pan. i used the pressure cooker as while simmering the saag, it bubbles and splutters. So be careful and use a deep pan.
  • Add the reserved water to adjust the consistency if necessary.
  • Add the salt and cook for 7 minutes in simmer, while stirring continuously. or until well blended.
  • Serve hot garnished with a dollop of white butter and cilantro.
  • Serve the hot sarson Ka saag straight with makki di roti or Paratha and steamed rice.
  • The best is to serve with makki di roti. Nothing beats this combination. 

May 1, 2015

433: Kesari Seviyan /Sweet Vermicelli

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Sweet vermicelli cooked to perfection with raisins and almonds, a great and quick dessert to be enjoyed with a cup of coffee or chai.  It is so simple to make and it tastes awesome. It tastes even better when topped with khoa.  I made this dish in less fat and less sugar, if you want more taste, you can add more sugar and ghee.

Ingredients:
Vermicelli ( Thin ones)            1 cup
Water                                   1 cup
Sugar                                    ½ cup
Crushed Green Cardamoms       4 no.
Ghee                                     1 tbsp+1 tsp.
Fried Raisins & Cashews           for Garnishing
Kesar color                             a pinch

Method:
  • In a pan put one teaspoon ghee and fry the vermicelli till light brown.  Constantly stir it to ensure even browning. Keep aside.

  • In the same pan add one tsp of ghee and fry the cashew nuts and raisins. Keep aside.
  • Take a frying pan, add water and bring into boil.
  • Now add the fried vermicelli and cook till soft.


  • Now add sugar,crushed cardamons and color in it. Mix it well.
  • Cook till it thickens in low flame.
  • Add remaining ghee and stir thoroughly and make sure and water is completely absorbed.
  • Garnish with fried cashew nuts, and raisins.
  • Transfer it to a glass bowl.
  • Serve hot chilled with tea or as snacks.


Note: 
  • For Health reasons, I made this dish in less fat and less sugar.  You can add khoya  or milkmaid for more creamy tasty. If you want more taste, you can add more sugar and ghee.
  • Instead of water, you can add whole milk also.


Sweet, Vermicelli, Kesari



Apr 27, 2015

432: Jeera Sathuamuthu/ Cummin Rasam

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Cumin seed is known as Jeera in Hindi and Seeragam(seer+Agam) in Tamil. Agam means human body; Seer means making it healthy .That’s why cumin seed is used in most of the Indian dishes on a daily basis. Cumin seed is very good for digestion and stomach ache. And also it boosts metabolism, , improves memories, removes cold,and cures indigestion. It also helps removing Vata dosha from the body

According to Ayurveda jeera exhibits the following medicinal properties.

((Shubhrajeeram katu graahi paachanam deepanam laghu
Garbhashayashuddhikaram ruksham balyam sugandhikam
Tiktham vamikshayaadhmanam vaatam kushtam visham jwaram


Here is a refreshing rasam for all, try out something new.

Ingredients

Tamarind                                 Lemon size
Chopped tomatoes                     1 no.
Grated ginger                             1 tbsp.
Curry leaves                                few
Turmeric Powder                         ¼ tsp.
Asafetida powder                         ½ tsp.
Chopped coriander leaves             for decoration.
Salt                                             to taste

For Sathuamuthu/Rasam Powder

Cumin Seeds                                  1 tbsp.
Curry leaves                                    few
Red chilies                                       2 no.
Tovar dhal                                       1 tsp.

For Tempering
                               
Ghee                                            1 tsp
Crushed pepper & cumin seed         1 tsp.
Hing                                              a pinch

Method:

  • Soak tamarind in 1 cup of hot water, squeeze out the juice and discard the pulp. Keep aside. 
  • Using a blender make a coarse powder of Cumin seeds, curry leaves, red chilies and toor dal and keep it aside. 
  • In a sauce pan / eeya sombhu add tamarind pulp,chopped tomato, salt, grated ginger, turmeric powder, asafetida and blended jeera rasam powder bring it to boil until the raw smell of tamarind disappears.
  • Add 1/2-3/4 cup of water, when it begins to boil, switch of the stove.
  • Temper will all seasonings in ghee. Garnish with fresh coriander, leaves.
  • Rasam can be served with rice or as a soup.


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