Makki Di Roti, Sarson Da Saag & Lassi

Makki Di Roti

Ingredients:

Maize flour - 2 cups
Salt
Asafetida - 2 pinches
Ghee/cooking oil
Butter (to smear on top of roti)

Method:
Mix flour, salt and asafetida.
Add sufficient hot water to form a stiff dough.
Carefully add the water by using a large spoon.
Knead well and form balls. Cover and keep aside for 10 minutes.
Place a plastic sheet on the surface. Place the ball on sheet.
On the top of the ball, again place the plastic sheet.
Now flatten into round discs with fingers.
Carefully remove the upper sheet and remove the disc and place over the greased griddle.
Add cooking oil or ghee.
Cook thoroughly on both the sides.
Continue with the remaining balls.
Smear the roti with butter and serve with sarson ka saag.

Note:
To this roti, spinach, fenugreek leaves & radish can be added and prepared. But I preferred the plain one.
Always Knead every ball before making discs.
If you want to make rotis in larger quantity, knead them in smaller quantity.

Sarson Da Saag

Ingredients:
Mustard greens - 1 bunch
Spinach - 1 bunch
Onions - 1 chopped
Ginger - 1 inch (grated)
Garlic - 3 cloves (finely chopped)
Tomatoes - 2 (small chopped)
Ghee
Maize flour - 1/3 cup
Green chilies - 4 (chopped)
Black pepper - ½ tsp. (crushed)
Red chili or red chili powder - ¼ tsp.
Salt

Method:
Clean, wash & chop the greens.
Bring water to a boil and add the greens, pepper, red chili and salt.
Cook over a slow flame or medium flame till the greens are tender.
Don’t discard the water.
Blend them coarsely.
Make a paste of maize flour and add it to the cooked greens.
Mix well.
Now return the saag to the fire and cook for 5 minutes in a low flame.
Meanwhile in another burner heat ghee and add onion, garlic, ginger, green chilies one by one and fry till they turn golden color. Add the tomatoes and fry.
Add this to the greens and stir for a couple of minutes and remove.
Serve the saag with butter.

Note:
Bathua or fenugreek leaves can be added in a small quantity.

Lassi

Ingredients:
Yogurt - 500 gm
Khoya or pedas - 50 gm (I used sweetened khoya)
Milk - 100 gm
Sugar - 3 to 4 tsp.
Kewra essence - 2 to 3 drops
Almonds - 4

Method:
Beat the yoghurt thoroughly.
Add khoya or peda and sugar to it.
Add the milk. Blend properly.
Add the essence. Sprinkle the chopped almonds.
Serve the lassi in glasses.
Note: Add ice cubes in summer.

Serves 3 persons.



Sent off to Pari's "Combo event".

Posted in: lunch, Punjabi Cuisine