INDIA
Ingredients
•
750 gm sarson saag
Preparation
•
250 gm palak saag
For the saag:
•
250 gm bathua saag
1. Add the three saags, salt and water into pressure cooker & cook over
•
2 cups water salt pinch
•
1 1/2 cup makki atta
•
4 green chilly
•
25 gm ginger
•
2 onions
•
6 cloves of garlic
•
100 gm ghee
•
1/2 tsp red pepper powder
•
1/2 tsp garam masala
•
1/2 tsp coriander powder
•
Makki ki roti
For makki ki roti:
•
1/2 kg makki atta
1. nead the makki atta until it becomes a ball,
•
Water for kneading
•
Ghee for frying
low heat for 1 1/2 hours.
2. Squeeze out saag and keep saag water aside. Mash saagin the cooker
until coarsely ground, and add makki attaand stir.
SCHOOL :
ST. MARK’S SENIOR
SECONDARY PUBLIC
SCHOOL, JANAKPURI
3. Put back saag water and a little fresh water & boil over slow fire.
4. Add green chillies & ginger & cook till saag gets thick.
5. For tadka, add chopped onions, ginger, garlic, red pepper powder; garam
masala, dhania & saute until onions are light brown.
6. Mix into saag & garnish with julienne of ginger
fried in ghee.
add atta to dry it & knead.
2. Heat the tava and add a little ghee so that it
does not stick.
3. Make round shapes of makki roti on chakla &
carefully transfer to the tava. Cook with ghee till golden brown.
4. Serve with hot sarson da saag and gur and white butter.
37
KRISHNA KHATRI
Main Course