Food-Zine-January-2022-Issue

Yummy and nutritious Sarso Ka Saag METHOD: F R OM T H E K I T C H E N O F 4 • Wash and finely chop one bunch of mustard leaves (Sarson Ke Patte) and ½ bunch spinach (palak). Also, add bathua leaves if available. • Take the chopped leaves in a pressure cooker along with two cloves of chopped garlic, one-inch ginger, ¼ onion, two green chillies and ½ teaspoon of salt. • Add one cup of water and pressure cook till four whistles. • Mash until coarsely grounded. • Further add two tablespoons of Makki Ka Atta and mix well. • Cook for five minutes or until the mixture thickens. Keep it aside. • Now in a large kadhai, heat two tablespoons of ghee, and sauté two cloves of garlic, one inch of ginger and one green chilli. • Further sauté one onion until it turns golden brown. • Add in cooked and mashed leaves and mix well. • Continue to cook for four to five minutes or until the saag is cooked completely. • Finally, enjoy Sarso Ka Saag with Makki Ki Roti or with chapati. FOR PRESSURE COOKING: • 1 Bunch mustard leaves/Sarson Ke Patte • ½ Bunch spinach/palak • 2 Cloves of garlic (chopped) • 1 Inch of ginger (chopped) • ¼ Onion (chopped) • 2 Green chillies • ½ Teaspoon of salt • 1 Cup of water OTHER INGREDIENTS: • 2 Tablespoons of cornflour/Makki Ka Atta • 2 Tablespoon of ghee/clarified butter • A pinch of hing/asafoetida • 2 Cloves of garlic (finely chopped) • 1 Inch of ginger (finely chopped) • 1 Piece of green chilli (slit) • 1 Onion (finely chopped) INGREDIENTS: Healthy and yummy SARSO KA SAAG Prepared By Mr. Raj Kumar Yadav Mr. Raj Kumar Yadav Diamond Director Haryana