Thứ Hai, 26 tháng 7, 2010

Makki di roti 'n sarson da saag



Makki di roti 'n sarson da saag.. rustic, soulful, nutritious, delicious. The world famous Punjabi household staple is my family favorite too. The dish is comprised of two components, almost always paired together (a match made in heaven). Makki di roti essentially means corn flat bread and sarson da saag is mustard greens cooked up with traditional herbs and spices. The mustard greens are relatively easy to make but the Makki roti requires a little patience and skill. It took me a couple of attempts to get it right. So do not be disheartened if you have to give it a second shot to perfect it.




Ingredients:

For saag -

Mustard leaves ........................... 4 - 5 cups washed and chopped

Spinach leaves ........................... 10 oz packet chopped

Dill ........................................ 1 tblsp (optional)

Onion ..................................... 2 medium chopped fine

Tomato ................................... 2 medium chopped fine

Garlic ..................................... 4 - 5 fat cloves chopped fine

Ginger .................................... 2" chopped fine

Green chilli .............................. 2 chopped fine

Red chilli powder ....................... 1/2 tsp or to taste

Garam masala powder ................. 3/4 tsp

Oil ........................................ 1 tblsp

Ghee ...................................... 1 tblsp

Salt ....................................... to taste

Hing ...................................... a pinch

Turmeric powder ........................ a pinch

Makki ka atta............................. 1 tsp

Butter .................................... for garnishing

For Tadka -

Garlic ..................................... 1 clove, chopped

Tomato ................................... 1/2 medium, chopped

Green chilli .............................. 1 chopped

Ghee ...................................... 1 tsp

For roti -

Makki atta ............................... 2 cups

Whole wheat flour ..................... 1/2 cup

Daikon (mooli) .......................... 1/2 cup grated

Ajwain ................................... 1/4 tsp

Salt ....................................... 1 tsp or to taste

Hot water ................................ 1/2 cup or as needed

Oil for shallow frying







Method:

For saag -

1. Bring 3 cups of water in a large pot to a boil. Add in the mustard, spinach and dill and cook uncovered for about 15 minutes till the greens are tender. Drain and allow to cool a little. Puree the greens in a blender to make a slightly grainy paste. Keep aside.

2. Place oil and ghee in a non-stick pan on medium heat. Add hing, ginger, garlic and green chilli and stir till they get light brown in color, about a minute. Add the onion, turmeric and salt and cook till the onions are light golden brown. Add the tomatoes and 1 tsp makki atta and cook till the mixture appears mashed up and is even.

3. Add the pureed greens and cook till the oil separates. Stir occasionally. Add the red chilli powder and garam masala and cook for two minutes. Remove from heat.

4. In a separate small pan, heat ghee on medium high heat. Add all the tadka ingredients and cook for 2 minutes while stirring. Pour this over the cooked saag.

5. Place a glob of butter over the saag and serve with roti (see below).




For roti -

1. In a bowl take makki atta and whole wheat flour. Add salt and ajwain.

2. Squeeze out all the water from the grated mooli. Mix in to the flours evenly.

3. Knead by adding a little water at a time. Note that the dough will be grainy and will not get as smooth as a regular roti dough. Knead it enough so it can hold its shape if you form a ball in your hand.

4. To roll the roti, take a small ziploc bag, cut open two of its sealed sides to make a folder, moisten the insides with some water and place the ball in it. Cover and close. Place it on a flat surface and slowly but firmly press with your palm to roll the ball out into a 4 to 5 inch disc.,slightly thicker than roti.

5. Carefully remove the roti from the ziploc bag and place on a hot non-stick tawa. Let it cook on one side. Pour some oil on the top and flip to the other side. Cook evenly till the roti gets a nice golden color on both sides. Serve hot. ENJOY! 




Notes:1. Do not prepare the roti dough too much in advance as it dries out quick and becomes difficult to manage.

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