Sarso Ka Saag (Mustard leaves)

Very popular Punjabi dish eaten with makkai (corn) ki roti or paratha. Every time I make this my husband hated this dish and would never eat it. But finally my bhabi Tinni came to my rescue and she gave me the recipe which is easy to make and tastes like heaven. Of course my 48 year old baby loves it now.

Sarso Ka Saag and Makkai Ki Roti

Saag is a combination of mustard, fenugreek and spinach leaves but you can any combo with mustard leaves. But mustard is a must when you are making sarso saag (meaning mustard) this is usually made in winter. So if you are making in summer then of course you will find it hard to get mustard and at that time use whatever greens you have on hand.

What you need:
Saag (a combo of mustard, spinach and fenugreek leaves) - each one bunch

Ginger and garlic paste - 2 tbls

Green chillies - 3 or 4 (more if you like it spicy)

Tadka (seasoning):
Finely chopped onions - 1 nos

Tomatoes diced - 2 nos

Desi Ghee / Butter - 2 tbls

Iron kadai (a must to add the authentic taste)

Salt to taste

How to make it:
1. Boil all the green leaves (make sure you put the mustard stems), ginger and garlic paste, green chillies and salt in pressure pan. Give up to 3 whistels.

Tip: now this can be stored in refrigerator and taken out whenever needed.

2. Heat ghee/butter in a iron kadai.

3. Add chopped onions and satue till pink.

4. Add chopped tomatoes and salt and let it all get mush. 

5. Add boiled sag and keep on low. Stir till all the water is aborsbed. If there was no water to begin with then half cup water and stir till most of the water is evaporated.

Serve warm with butter and makkai ki roti and a big glass of lassi.



Bell Pepper Rice

Bell Pepper Rice

I got tons of peppers (sweet and hot) from farmers market. Initially did not know what to make but them remembered my mother's pepper rice. She always made them with green pepper so I just followed her recipe for these colored peppers. Turned out to be delicious and can be made in a jiffy even when you are super tired.

What you need:

Peppers - at least 10 medium size (different colors or just green or just red or just yellow)

Basmati Rice - 1 1/2 cups

Mustard Seeds - 1 tsp

Curry leaves - 1 spring

Cashews - 5 or 6 (or more if you like them or any other nut)

Gingili oil - 4 tbl spoons

Masala Powder

Dhania (coriander) seeds - 2 tsp

Tuvar dal - 1 tsp

Sesame seeds - 2 tsp

Dry red chilies - 5 nos (or more if you want it hotter)

Curry leaves - 1 spring

How to make it:
1. Chop all the peppers and keep them aside.

2. Cook the basmati rice in a large pan and drain the water.

Tip on cooking the rice: Keep triple the amount of water and let it boil. Then add the washed basmati rice and let it cook to al dente. Once al dente strain the water and keep the rice uncovered. This will give you rice where each kernel will be separated.

3. Dry roast the masala powder ingredients and powder them. Not too fine or too coarse. Medium fine.

4. Now heat gingili oil in a wok or kadai.

5. Add mustard seeds once the splutter, add cashews once they turn golden then add curry leaves once they turn crisp, add the bell pepper and the cooked basmati rice.

6. Mix the rice and the peppers once and add the masala powder. Do not cook the bell pepper too much otherwise they will lose their crunch and it will not be as tasty.

7. Lastly add salt - mix and remove.

Serve warm with raita or yogurt.