Well this new year i have planned to try out new recipes…make dishes that i have never tried before… so to begin with..here goes Sarson ka saag and makke di roti
Sarson ka Saag & Makke di Roti
Pick the leaves from both the greens and wash them nicely in water.
Blanch the greens in boiling water , after 3-4 minutes of blanching the greens, remove them from hot water and immediately wash them with cold water (this helps in retaining the green colour).
Puree the onions and tomatoes and set aside.
Puree the cooked greens and set aside.
Heat oil in a kadai and add jeera to it. Once the jeera starts spluttering.. add the ginger-garlic paste.
Once the paste loses the raw smell, add the onion and tomato puree and cook for 4-5 minutes.
Now add the pureed greens.. Add salt, turmeric powder and chilli powder ti it and cook for 5-8 minutes.
Remove the cooked greens from the flame and add a dollop of ghee and then add lemon juice and set aside.
Add 1 cube of cheese and serve hot with makke di roti
Makke di roti
Mix all the ingredients with water and knead it into a dough.
Cover the dough and Set aside the for 1 hour.
Make balls of the dough of size equivalent to 2-3 lemons put together.
Take a plastic cover or greased paper for making the rotis.
Grease the plastic cover with oil and keep the maize flour ball on it.
Slightly wet your hands and pat the balls flat to a desired size.
Heat a tava and gently place the makke di roti on the tava with the help of the plastic sheet / cover.
Cook the rotis on both sides and set aside on a plate..
Serve hot with Sarson ka Saag
This is D’s speciality. Loved having this with steamed rice and believe it or not as a side dish for curd rice too
Scrambled egg in a tomato gravy
In a kadai, heat some oil and break open all the eggs one at a time and scramble them.
Add salt and once the eggs are nicely scrambled, add the milk and mix it nicely and cook on low flame for 1-2 mins so that the eggs are soft and fluffy. Once cooked set aside...
Take a kadai and heat oil in it...add ground whole masalas and jeera to it...
Add the chopped onions, ginger-garlic paste and saute till the onions turn pink in colour...
Add the pureed tomatoes, peas and corn and cook till the oil seperates from the corner of the vessel.
Now add the scrambled egg and the egg curry powder.
Close the kadai with a lid and let the curry simmer on a low flame for 20-25 minutes.
Add the chopped coriander leaves and mix well...
Add a dollop of ghee and mix well...
Serve hot with steamed rice.