SARSON KA SAAG

Sarson ka saag is a North Indian Dish.  It is a winter special.  I happened to taste this dish in one of the marriage party.  On that day it was quite cold,  my friend who was a punjabi told me to try this dish as I never eaten this before.  She said you would love this.  So we both went to that counter and took one makai ki roti and little bit of saag as I never tasted it before.  I thought I will go for more if I like it.

Though I was eating the dish for the first time, it was served hot, I could not resist myself as it was awesome along with some pickle and onion.  I ate around three roti along with the saag.  

I asked her to give me the recipe, she said, I only know to eat, you must ask my mother for the recipe.  But she was kind enough to write and bring the recipe for me.  I am sharing the same with you all.

Sarson means mustard and saag means greens.  So you must have got the name yes mustard greens.  few other greens are also added to this viz.palak, radish, methi, bhatua etc.  I have taken only three main ingredients i.e. mustard greens, palak and bhatua as the bunches were quite big and the vendor was not giving me half of it as I do not need so much. 

 


 Still I brought the same, prepared  and shared  the saag with my friends and told them to make makai ki roti and Rinku was kind enough to prepare the hot roti and we all enjoyed it. 

It tastes so good but at the same time, it is very time consuming and take your half day almost.  So If you are working, prepare the same on weekly off day.  You need lots of  patience to  prepare this  yummy dish.  

MAKAI KI ROTI

Makai ki roti is the North Indian  flat bread  speciality of Punjabis.  This is served normally with sarson ka saag.  It can also be served with Palak saag, bhatua saag and can be served plain with a cup of tea also.

During winter, the combination of sarson ka saag and makki di roti is good to keep your body warm.  People are bit confused with  maize flour or corn meal and corn flour.  Corn flour is a very fine  starch,  white in colour made out of corn, used as a thickening agent whereas maize flour or corn meal is yellow in colour, which is used for making idli, dosa, paratha and the roti.  makai adai, corn meal dosa  I have already posted.

I happened to taste this dish in a punjabi wedding and liked it very much but never thought of making it at home. Ever since I started the blog, I was thinking of making it but could only do it in the past week.

It was an amazing experience for me to make the roti with the saag.  But unfortunately, my husband and daughter could not taste it as they were out of town.

BITTER GOURD PULIKACHAL

Pulikachal is a tangy tamarind (puli in Tamil) sauce. This is an ideal side dish for Molagootal, Thair Sadam, Idly and Dosai.  Also, you can mix this with plain rice and serve.  It can be stored in fridge for few months, if handled properly. This can be served as pickle too. Normally,  this is part of the feast in South India especially in Kerala.

The tanginess, sweet and sour has to be balanced for the real taste of it.  Let us look at the recipe now:

This recipe was shared with me by my neighbour Kamala Vaidyanathan.

PAPAYA KESARI

Kesari is a sweet dish made with suji, sugar during festivals and also for weddings.  Normally we add kaju kishmish etc. in this but  I have made papaya kesari with little twist in it.  This dish came out very well.    This can be cut into pieces and serve or can be scooped too.

Let us  look at the recipe now:

Ingredients:

400 gm  ripe papaya
1/2 cup sugar
1/2 cup  milk
2 tbsp suji
2 drops of vanilla essence
1 tsp grated coconut
3 tbsp ghee
2 tbsp charoli
1 tbsp musk melon seeds
kaju, pistachios as you wish
1/4 tsp cardamom powder
1 tsp corn flour  (optional)

Method:

cut the papaya into cubes, add sugar, 1/2 cup  water and pressure cook the same for 4-5 whistles. cool and grind to a smooth paste along with the corn flour and essence.

In a kadai, heat ghee, add the rava and roast it like you roast the same for the sheera.  add the milk and cook the same till the milk is dried up.  add the papaya puree, grated coconut  into it and cook till it starts leaving the sides of the kadai.  add the charoli, little dry fruits, mix well and transfer it into a greased plate.

garnish with the melon seeds and remaining nuts.   cool it, keep it in fridge.  then cut into desired shape if you wish or serve scooped out with spoon.

This is a different kind of kesari.  Hope u all will like it and do post your comments on the blog and share it on FB.

THANKS FOR VISITING THE BLOG.  YOUR SUGGESTIONS ARE MOST WELCOME.

MATTAR POD KOOTU

When you buy next time the fresh green peas, do not discard the pods.  the same can be used for making lovely subzis.

I have already posted two subzis.  this is the third post.  mattar pod subzi


Mattar pod kootu is a side dish I prepared for the chapati and also to be served along with the sambar rice today.  If you add little more water and make into a running consistency, it can be called as Molagootal and served as a main dish too.

The preparation is with coconut based gravy and a mild dish.  Even the small children can be fed with this as it is not spicy at all.



video: mattar pod kootu

Let us look at the recipe now:

Ingredients:

1/2 cup mattar pod chopped (see the video how to clean the mattar pod)
1/4 piece of potato chopped or a small potato
fistful of sweet corn
fistful of fresh green peas
1/4 cup moong dal
turmeric powder
salt

Tempering:

1 tsp oil
1 tsp urid dal
1 tsp mustard dal
a piece of red chilli
curry leaves

to roast and grind

1 tsp oil
1 tsp urid dal
1 small piece of red chilli
2 tbsp grated coconut
1/4 tsp cumin seeds

Method:

Heat oil in kadai, roast the urid dal and chili, keep aside.  grind together with the coconut and cumin seed by adding little water to a smooth paste.

wash and soak the moongdal for 15 minutes in water.

In the same kadai, boil water.  add the moongdal, vegetables in the water and cook till soft by adding turmeric and salt.  ensure that the same are cooked till soft and not mushy.   add the ground paste in it and bring to boil.  temper with the ingredients mentioned under tempering.  serve hot with chapati or as a side dish for sambar, rasam rice.

Note:  By adding little extra water, it becomes molagootal an can be served as a main dish too with rice, chapati.

BHATUA KOOTU

Bhatua is a leafy vegetable which is added to the sarson (mustard greens) for making sarson ka saag.  Recently I made sarson ka saag and a cup of bhatua was balance in my fridge.  Though I have not made any dish with this greens, I tried the kootu today.   The kootu is made in different ways but this is a unique one you will agree with me.

I used little moongdal, coconut paste made for avial.  something weird right.  What happened was I made avial today and the coconut paste was too much for the quantity of vegetable I boiled.  So I had kept some paste of that which I used for this kootu.

PAPAYA HALVA ll HOW TO MAKE PAPAYA HALVA

Papaya has a delicious sweet taste with a soft butter like consistency.  Papaya is also a rich source of antioxidant nutrients such as carotenes, vitamin C and flavonoids,  the B vitamins, folate and pantothenic acid,  and the minerals, potassium and magnesium,  and fiber. The pulp of this fruit is also a basic component of many facial creams, and shampoos.    Papaya is actually a wholesome fruit as it contains more Carotene when compared to other fruits like apple, custard apple, guava and plantains. Not being an expensive fruit, papaya is a common man’s fruit which is beneficial in many ways.

This version is very simple, easy and tasty too.  I was having a big papaya in fridge and no one wants to eat it.  When I cut it, it was not tasting that sweet hence there is no chance of  using it except for some custard or fruit salad or some sweets with it.   Hence I tried this version of halva with only the papaya, sugar and bit ghee and  corn flour.

I have already posted two recipes of papaya halva one with raw papaya   the link is here:   raw papaya halva.  

the other one with ripe papaya halva in www.simpleindianrecipes.com where I used to share my recipes before I started my blog.   

Let us look at the recipe now:

TOMATO SAAR

One of my colleague always used to bring this tomato saar as she loves it along with the steamed rice and ghee.  For lunch, even I used to enjoy.  When I asked her the recipe, she was ready to share the same with me.

Tomato saar is made with tomatoes, coconut and spices.  This can be served as a soup and with steamed rice too.  You will need fully ripe tomatoes for this.  Very easy to prepare and  quite appetizing.  

MATTAR POD SUBZI

Before reading this recipe, request the viewers first to watch the video how to clean the matter pod.

During winter, we get lot of matter i.e fresh green peas.  Though I do not like this much, at times, it is ok for me to make the subzi. 

Yesterday, my colleague, Mrs. Ranjana Narkar brought the subzi made out of the pod.  I was quite surprised as it tasted awesome.  As usual, when I taste something different, I always ask for the recipe and she shared the recipe with me which I am sharing with you all.  I am sure, definitely you all will like it.

I would like to share some important thing about this subzi is that while peeling the pod, you have to be very careful as a thin membrane like part which looks like a plastic piece after removing it.  It has to be removed very carefully.  I am making this subzi for the first time and it came out very well.  While peeling the pod, you will be bored and give up.  But once your hand is set on to it, you will not stop yourself.

I have taken video of the same and uploaded on you tube. how to clean the matter pod.
mattar pod subzi



  You can watch that and go ahead with making the subzi.  Remember, you need tender pods and not the dried ones.

ORANGE RASAM

Rasam or chaaru or saaru is  a South Indian Soup traditionally prepared with tamarind  juice, with the addition of tomato, boiled lentils and spices.  Rasam varieties are endless.  This can be served as an appetizer.  Normally, it is a feeling in South Indian household that whenever you are having fever, rasam is prepared (normally served rasam rice).  

Normally the rasam is prepared with boiled lentils, but I have made it in a different way here.

But let me tell you that myself and my elder brother is quite satisfied with any kind of rasam and we love to eat the rice with rasam and chutta pappadam (roasted papad).  We do not want anything more than that.

Coming back to the Orange rasam, it is prepared with the orange juice and rind.  Today, my husband is bit unwell and the servant did not turn up for making rotis.  Hence he told me to prepare rasam  rice for him.  while preparing rasam,i happened to see one orange lying in the fridge. Hence thought of utilising the same.  It was really awesome and I could not resist myself I just drank the bowlful of piping hot rasam, really enjoyed.