Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Subzis

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Makki di roti Sarson da saag

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Makki Di Roti Sarson Da Saag

Serves: 3-4 persons

Ingredients:

Broccoli Leaves

Spinach

For the roti:

  • 1 cup maize flour/makki ka atta
  • 2½ cup whole wheat flour
  • ½ teaspoon carrom seeds
  • Salt to taste
  • Water to knead the dough
  • ghee/butter

For the saag:

  • 1 bunch mustard leaves or broccoli leaves
  • ½ bunch spinach
  • 2 tomatoes chopped
  • 2 onions chopped
  • 1 tablespoon ginger garlic paste
  • ½ teaspoon green chili paste
  • 3 tablespoon maize flour/makki ka atta
  • ½ teaspoon red chili powder
  • 3 tablespoon ghee/butter
  • ¼ teaspoon cumin seeds
  • Pinch of turmeric powder
  • Pinch of asafoetida
  • Salt to taste

Method:

To make roti:

  1. Mix all the dry ingredients in a bowl. Add enough water to knead dough.
  2. Make medium sized balls of the dough.
  3. Dust the surface with whole wheat flour and roll the dough to make roti.
  4. Heat tava/griddle. Place the roti on tava and grease the sides and top of the roti with ghee/butter.

To make sarson da saag:

  1. Wash and chop mustard and spinach leaves well.
  2. Pressure cook them with a glass of water for around 8-10 minutes.
  3. Blend them until smooth.
  4. Heat ghee in a pan and add cumin seeds, asafoetida, and turmeric powder.
  5. Add chopped onions and fry them till light brown. Add ginger garlic paste and tomatoes.
  6. Add maize flour and stir throughly.
  7. Add the blended mixture of green vegetables. Add red chili powder and salt.
  8. Adjust the consistency of water and stir occasionally. Let it cook for 5-10 minutes.
  9. Serve makki di roti and sarson ka saag immediately.
Sarson Da Saag, Makke Di Roti, Gajar Halwa, Gur Revadi

Sarson Da Saag, Makke Di Roti, Gajar Halwa, Gur Revadi

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Dal dhokli

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Dal Dhokli

Serves: 2 persons

Ingredients:

For the dhoklis:

  • 1 cup whole wheat flour
  • 1 tablespoon gram flour/besan
  • ½ teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • ¼ teaspoon carrom seeds
  • 1 tablespoon oil
  • Salt to taste

For the dal:

  • ½ cup toor dal/arhar dal
  • 2 tablespoon tamarind pulp
  • 1 tablespoon jaggery
  • 1 teaspoon red chili powder
  • Salt to taste

For the tempering:

  • 1 spring curry leaves
  • Pinch of turmeric powder
  • 2 tablespoon oil
  • ¼ teaspoon mustard seeds
  • ¼ teaspoon asafoetida
  • 1 stick cinnamon
  • 2-3 cloves
  • 4-5 chopped garlic pods
  • Chopped cilantro

Method:

For the dhoklis:

  1. Combine all the ingredients in a bowl. Knead it into a soft dough with water.
  2. Cover the dough with a lid and keep aside for atleast 15 minutes.
  3. Divide the dough into 5 equal portions and roll out into a chapati. Cut each chapati into square shapes. Separate the squares and keep aside.

For the dal:

  1. Pressure cook the dal with 2 cups of water for 3-4 whistles. Whisk the dal until smooth.
  2. In a deep pan, heat the oil and add all the ingredients for tempering one by one.
  3. Pour the dal to the tempering. Add salt, tamarind pulp, jiggery and chilli powder.
  4. Mix well and cook on a medium flame for 5 to 10 minutes, while stirirng occasionally.
  5. Add water to make dal of very thin consistency. Once it starts boiling add the dhoklis one by one.
  6. Mix well and cook on a medium flame for aound 5 minutes, stirring occasionally.
  7. Dal dhokli is ready! Serve immediately with ghee and onion.