Posts Tagged ‘Saag’

Saag Pulao

Saag Pulao

We went to blueberry picking, something I have been looking forward to do this summer.This way we are getting the freshest fruits at its peak, and nothing beats the flavor of a juicy, sun-ripened berries right off the plant, right?

We picked a pound of blueberries and 2 pints of blackberries. We probably should have gotten more, which I always think after buying the stuff and riding back home.We already ate half a pint of blueberries riding back home, and the rest, I think my going to make muffins and will also use in making smoothies. We loved the farm, it was so beautiful and scenic – covered in various fruits and vegetable gardens. Now I know from where to pick apples this fall..The best part was for my little one, who was happy to see little and big chickens out there. He didn’t want to pick any berries, just wanted to sit and talk to the chickens..:)

In the evening, I did not have the mood to cook something elaborate and made this quick and easy saag pulao for dinner.

Remember my Makke De Roti/Sarsoon da Saag post, I had some cooked saag left to use, so made this pulao with that. Alternatively you can use spinach leaves,blanch the spinach leaves in a boiling water for 4-5 minutes and drain immediately and immerse in a bowl of ice water.Squeeze out the excess water, and puree it in blender until smooth. And then use. Use about 1 1/2 cups of spinach leaves.

We had this pulao with yogurt, papads and onion salad on the side – one good comforting meal. So, here’s what I did to make this easy, delicious one pot meal.

Saag Pulao

Saag Pulao

Ingredients:

  • 1 1/2 cups basmati rice
  • 3/4  cup cooked greens/saag
  • 1/2 tsp cumin seeds
  • 2 bay leaves
  • 2 no’s black cardamom
  • 3 no’s cloves
  • 1 star anise
  • 1 inch cinnamon stick
  • 1 small white onion, finely chopped
  • 2 green chillies, devined and chopped
  • 1 1/2 tsp ginger garlic paste
  • 1/2 tsp garam masala
  • 10-12 whole cashew nuts. lightly roasted in oil
  • 2 tbsp light olive oil
  • salt to taste
  • water to cook the rice
Method:
  • Wash rice in several changes of tap water, drain and keep it aside for 20-30 minutes.
  • Heat oil on medium heat in cooker. When the oil is hot, add the cumin seeds, bay leaves, caradmom, cloves, cinnamon and star anise. Saute them first until lightly golden brown.
  •  Then add chopped onions, followed by green chillies, ginger-garlic paste and sauté until onions start to brown.
  •  Now add the saag, turmeric powder, gram masala powder, salt to taste and cook for 4-5 minutes on medium heat.
  •  To this sautéed masala, add the drained basmati rice and water. Season the rice with salt and stir the whole thing well. Cover the lid and cook for 1 whistle. Wait till the pressure releases, open the lid and gently mix the rice using a fork and add the roasted cashews.
  •  Serve with yogurt, papad and pickle on side. Enjoy!
Saag Pulao

Saag Pulao

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Sarsoon Da Saag!!!

Sarsoon Da Saag!!!

Sarson Ka Saag and Makke Di Roti is a authentic Punjabi dish which needs no introduction to all indians out there. But for the rest of the world, Makke Di Roti is a indian flat bread made from corn flour. And saag is basically a hindi term for various green-leaved dishes. In hindi Mustard greens are called Sarson. Sarson Ka Saag and Makke Di Roti is an ultimate combo to devour.

This dish is usually made during winter times, when there is surplus amout of greens on the farm. Traditionally making Saarson ka saag is a long process, which takes so much time and effort starting from cleaning, picking out the leaves, chopping them fine and cooking it for hours. Ofcourse during this process it loses all its beautiful green color but don’t get alarm with that, the final dish will make you weak at your knees. Seriosuly its that amazing and delicious. The moment you take a bite of this combo you will know what I mean.

My MIL makes the most delicious Sarson Da Saag in the whole world. Every year when we visit home, she will make sure to make this combo for us once in a week. So, this time I noted every thing she did to make this incredibly yummy food…here’s the result!

For Sarson Ka Saag:

  • 5 cups of baby mustard leaves
  • 5 cups of spinach leaves
  • 1 cup of fenugreek leaves(Optional)
  • 3 cups of water
  • 1/3-1/2 cup corn flour( corn flour/makki atta)

For tempering:

  • 1  1/2  tsp ginger-garlic paste
  • 2 green chillies, de-vined and chopped
  • Pinch of hing(asafoetida)
  • 1 medium onion, finely chopped
  • 1 medium tomato,seeds removed and finely chopped
  • 1/2  tsp turmeric powder
  • 1 tsp coriander powder
  • 1/4 tsp red chilli powder
  • 2 tbsp dried fenugreek leaves, crushed
  • salt to taste
  • 2 tbsp Clarified butter(Ghee)
  • 2 tbsp light olive oil or vegetable oil
Makke Di Roti n Sarsoon Da Saag!!!

Makke Di Roti n Sarsoon Da Saag!!!

For Makke ki Roti

  • 2 cups corn flour
  • 1 tsp salt
  • Warm water to knead a soft dough
  • oil to grease roti

Method:

  • Wash greens in several changes of cold water to remove all dirt. Remove the tough stems especially from the mustard greens and pick through leaves  and set aside.
  • Chop all the greens roughly and pressure cook on low heat for 2-3 whistles with enough water. When the cooker cools down, open the lid and mash the greens with a wooden masher or back of ladle(Potato masher works well too).
  • Again add some water and pressure cook on low heat for couple of more whistles. Aim is to get coarsely ground greens. Depending on the maturity of the leaves, may require 20 minutes to one hour of cooking time. The green leaves turn dark green during this long process and the cooking water will be reduced.
  • Once you get the green(saag) to the desired consistency add some corn flour and mash everything well. You can use 1/3-1/2 cup of corn flour to make the greens little thick. I have used almost 1/2 cup of it.
  • At this point you can store the cooked greens and temper with tadka before eating. I have used 2 cups of cooked greens(saag) for tadka.
  • Heat oil in a pan and add chopped onions, ginger-garlic paste, green chillies, hing(asafoetida) and cook until onions turns slightly brown. Add tomatoes, turmeric powder, coriander powder, red chill powder and salt to taste and cook until the oil separates from the masala about 4-5 minutes. In between add dried methi leaves to the masala. Crushed the leaves in between your hands before adding.
  • Add the cooked mashed greens to the pan and cook for 5-6 more minutes. Add ghee to the saag and stir everything well and turn off the flame.
  • Serve with Makke Di Roti.

Method:

  • Mix corn flour with salt and keep it aside.
  • To knead the dough, add hot water to the flour and let it sit for few minutes or until you can handle the dough without burning your hand. Knead with palm of your hand until you get a soft and smooth dough.
  • Divide the dough into 6 equal portions and place it on a zip log bag lightly greased with water and flatten down in a form roti about 3-4 inch in diameter. Alternatively you can also flatten in between your palm which needs a bit of experience.
  • Heat a cast iron tava and cook each roti, using little oil, till golden brown on both the sides. It takes time to cook, so keep the flame on medium, let it cook on one side, then flip to the other side.
  • Serve it hot, topped with some ghee, pickle and some onions… Not to forget the Sarson ka Saag.
Makke Di Roti n Sarsoon Da Saag

Makke Di Roti n Sarsoon Da Saag

I am in love with this Yellow-Green combo…isn’t it look Pretty…..And let me tell you it tastes pretty delicious too…try out for yourself…:)