HOW TO MAKE HEALTHY MAKKI KI ROTI WITH SARSON KA SAAG

This is a popular Punjabi dish. It contains mustard leaves, spinach leaves along with goosefoot also called bathua leaves has many health benefits. Sarson ka saag is high in nutrients, especially macronutrients It is high in fiber which regulates metabolism. Mustard leaves are rich in calcium, phosphorous, and magnesium essential for maintaining strong bones. along with this bathua is good for weight loss and can also help in skin care. Along with this, we eat makki ki roti is gluten-free and rich in vitamins like A, D, E, and K . Makki ki roti is rich in iron, zinc, and phosphorus, and also improves eyesight. We added homemade white butter in this recipe rather than the market yellow butter to add a delicious flavor and nutrition. Yellow butter typically includes salt, trans fats, and artificial coloring, whereas white butter, lovingly prepared at home, is free from such additives. Not only is it richer in essential nutrients like milk proteins, vitamins A and D, and saturated fats, which are good for bone health and immunity but it’s also gentler on your digestive system.

INGREDIENTS

SARSO KA SAAG

Mustard Leaves(Sarson)-300 g (chopped)

Spinach leaves (Palak)-150g (chopped)

Bathua/Goosefoot LEAVES-1 cup (chopped)

Garlic-6 cloves (finely chopped)

Ginger- 1.5 inch (peeled and chopped)

Green chillies 2 chopped

Asafoetida/heeng-1 pinch

Cumin Seeds-1 tsp

Red chili Powder-1/2 tsp

Coriander Powder-1/2 tsp

Maize flour/Makki ka atta-2 tbsp

Onion 1 large (chopped)

Tomato-1 large finely chopped

Salt-to taste

Homemade white Butter 4 tbsp + some to pour over

Desi ghee 4 tbsp

Water- 1/2 cup

MAKKI KI ROTI

 2 cups maize flour (makki ka atta) – 200 gram

1 cup hot water or add as required

1 teaspoon carom seeds (ajwain)

salt as required

Knead a dough by mixing all ingredients in a bowl with hot water.

HOMEMADE WHITE BUTTER

2 Cup full fat cream or malai

4 Cup iced water 

METHOD TO PREPARE SARSON KA SAAG

Properly wash and rinse mustard leaves, spinach leaves and bathua to remove dirt and mud. Now remove leaves’ hard stems and keep gentle leaves for saag preparation. Chop these leaves altogether.

Put a pressure cooker on flame, take 2 tbsp of desi ghee, and add half of the chopped ginger, garlic, and green chilies. Now add all the green leafy vegetables (Mustard, Spinach, and bathua ) and 1/2 cup of water. Cook for one whistle. Let it release its pressure and cool down. Meanwhile, heat 2 tbsp of desi ghee in another pan, and add in asafoetida and cumin seeds. When cumin seeds crackle, add the remaining garlic, ginger, and green chilies. Saute for a while

Now add in chopped onion and saute until softened, after that add finely chopped tomatoes. Put in coriander, red chilly powder, and salt. Saute intermittently until tomatoes are properly cooked and mashed. Meanwhile blend green leafy vegetables mix in a blender until smooth, Now add it into the pan on low flame, give it a mix, cover it with a lid, and let it cook. Just after adding pureed leafy vegetables, cover it with a lid. Add Maize flour and mix well. Cook for another two minutes. Sarson ka saag is ready to eat.

METHOD TO PREPARE HOMEMADE BUTTER

To make butter at home you can use cream (malai) from the milk. However, this fresh cream (malai) can be collected by boiling 1 liter of full fat milk  everyday for 10 days and stored in the refrigerator in an airtight container.

 Keep iced water ready in a  separate bowl. Bring out cream or malai from the refrigerator. Let it sit at room temperature then to make white butter we combine the malai and 2 cups of iced water in a deep bowl and blend using a hand blender for 3 to 4 minutes.

Continue to whisk and you will find a thick layer of butter formed, remove this using a large spoon in a deep bowl. Squeeze out all the water lightly by pressing it between your palms and put it in a deep bowl. Store homemade butter in a clean airtight bowl, in the refrigerator. It lasts for 2 days.

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