Makki Ki Roti ,Sarson Ka Saag

Welcome to My Recipes :-Vegetarian , full of Flavor and Colorful.............

 Makki ki Roti (Yellow Corn Flour)and Sarson ka Saag (Mustard Leaves) 
           Makki Ki Roti:-
                     Ingredients : (For 6-8 Rotis)

1.       2 cups Yellow Corn Flour (Makki ka atta)

2.       Grated Radish (Optional, Add this to make soft Rotis)

3.       Salt (As Required)

4.       Warm Water

 

Method:

  • Knead the Makki (Corn) ka Atta with warm water just before cooking the Rotis.
  • While kneading, add some grated radish and salt. Not too soft ,not Hard just right consistency will make soft and easy to roll.
  •  To roll it, put a square of polythene or wax paper on the kitchen platform.
  • On this put a ball of the kneaded dough. Cover with another piece of paper and then press with the ball of your palm till you get the size of a Roti.
  • This Roti is slightly thicker than the normal Roti. Remove the paper cover and transfer the roti to a hot Tava (skillet). Cook on low heat, turning till both sides are roasted.
  • Apply some Veg.Oil to make it better on both side.
  • And Roti is ready to serve with sarson ka saag and Butter.

            Sarson Ka Saag :-

 

               Ingredients: (serve for 6)

  • 1 kg Sarson (mustard greens), chopped finely
  • 1/4 kg Spinach, chopped finely
  • 1 medium red onion, chopped
  • 2 cm piece Ginger, minced
  • 4 cloves Garlic minced
  • 2 Green Chilies, minced
  • 2 Red chilies
  • 2 tbsp Corn Flour, sieved
  • 1 tbsp Butter
  • Veg.Oil
  • Salt to taste

               Method

  • Boil both the greens till soft.(With boiling that will stay green..will not change the color)Add  pinch of salt, minced garlic and chopped green chillies while boiling. Remove excess water, mash the leafy vegetables well and put in side.
  • Heat 2 tbsps veg. oil  and add  oninos, ginger, green chillies and broken red chillies.
  • When  all the spices has been browned, add the mashed saag and little salt.
  • Mix the corn flour in a little water and add to the saag.
  • Simmer for at least 30 minutes.
  • Serve hot, topped with a spoon of butter, with makki ki roti.
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