ghazi52
PDF THINK TANK: ANALYST
- Joined
- Mar 21, 2007
- Messages
- 102,925
- Reaction score
- 106
- Country
- Location
Famous Pakistani Food
- Thread starter ghazi52
- Start date
ghazi52
PDF THINK TANK: ANALYST
- Joined
- Mar 21, 2007
- Messages
- 102,925
- Reaction score
- 106
- Country
- Location
Sarson ka saag
Sarson ka saag recipe is a traditional Punjabi sabzi made with mustard leaves and spinach. Sarson ka saag is also popularly known as sarson da saag in Northern India and is served with makki ki roti. Here, we have used palak leaves but you can also use bathua or radish leaves. sarson ka saag is a spicy bright green curry.
Sarson ka saag is mostly made and relished in winters as mustard leaves are easily available during winters. Sarson ka saag is best enjoyed in winters as quality of the ingredients is better when in season. When not in season, make use of canned mustard greens.
Sarson da saag is lightly flavored and the greens are what shine and add to the taste. To get the perfect authentic taste, you need to be patient as this recipe to be on the mark needs perfection. Yet the cooking part is quick and easy only the preparation time is time consuming.
All you need to do is clean the leaves, chop and blanch them. Make sure you immediately drain and transfer them to ice-cold water so that we do not lose out on the color of the vegetables and the color is retained.
To make sarson ka saag recipe blend mustard leaves and spinach to a coarse mixture with green chillies. Further, heat ghee in a deep non-stick pan. You can use makhan or butter If you wish to. Add garlic ginger and onions to it. Sarson ka saag is mild in flavor and no complicated ingredients are added to the sabzi. Next, add the course palak sarson mixture and add Indian spices turmeric, red chili powder and coriander powder, cook for few minutes and the super delicious sarson ka saag is ready to be relished! Do not pressure cook the leaves as you may lose the color of the leaves and they may turn black.
See why we think this is a healthy sarson da saag recipe? Mustard leaves are the storehouse of many phytonutrients that have health promotion and disease prevention properties. Mustards are very low in calories and fats. However, its dark-green leaves contain a very good amount of fiber that helps control cholesterol level by interfering with its absorption in the gut.
Mustard leaves in sarson ka saag have a unique flavour that is mildly bitter but quite pleasing to the palate. In order to decrease the bitterness, the mustard leaves are first cooked in boiling water with the spinach before being blended and sautéed with flavourful ingredients like garlic and onions.
A dash of spice powders add more zing to this delicious sarson ka saag, making it a treat to the taste buds.
Serve this delicious Sarson ka Saag with Makki ki Roti and a dollop of butter or makhan topped over it, to make a satiating meal.
Sarson ka saag recipe is a traditional Punjabi sabzi made with mustard leaves and spinach. Sarson ka saag is also popularly known as sarson da saag in Northern India and is served with makki ki roti. Here, we have used palak leaves but you can also use bathua or radish leaves. sarson ka saag is a spicy bright green curry.
Sarson ka saag is mostly made and relished in winters as mustard leaves are easily available during winters. Sarson ka saag is best enjoyed in winters as quality of the ingredients is better when in season. When not in season, make use of canned mustard greens.
Sarson da saag is lightly flavored and the greens are what shine and add to the taste. To get the perfect authentic taste, you need to be patient as this recipe to be on the mark needs perfection. Yet the cooking part is quick and easy only the preparation time is time consuming.
All you need to do is clean the leaves, chop and blanch them. Make sure you immediately drain and transfer them to ice-cold water so that we do not lose out on the color of the vegetables and the color is retained.
To make sarson ka saag recipe blend mustard leaves and spinach to a coarse mixture with green chillies. Further, heat ghee in a deep non-stick pan. You can use makhan or butter If you wish to. Add garlic ginger and onions to it. Sarson ka saag is mild in flavor and no complicated ingredients are added to the sabzi. Next, add the course palak sarson mixture and add Indian spices turmeric, red chili powder and coriander powder, cook for few minutes and the super delicious sarson ka saag is ready to be relished! Do not pressure cook the leaves as you may lose the color of the leaves and they may turn black.
See why we think this is a healthy sarson da saag recipe? Mustard leaves are the storehouse of many phytonutrients that have health promotion and disease prevention properties. Mustards are very low in calories and fats. However, its dark-green leaves contain a very good amount of fiber that helps control cholesterol level by interfering with its absorption in the gut.
Mustard leaves in sarson ka saag have a unique flavour that is mildly bitter but quite pleasing to the palate. In order to decrease the bitterness, the mustard leaves are first cooked in boiling water with the spinach before being blended and sautéed with flavourful ingredients like garlic and onions.
A dash of spice powders add more zing to this delicious sarson ka saag, making it a treat to the taste buds.
Serve this delicious Sarson ka Saag with Makki ki Roti and a dollop of butter or makhan topped over it, to make a satiating meal.
ghazi52
PDF THINK TANK: ANALYST
- Joined
- Mar 21, 2007
- Messages
- 102,925
- Reaction score
- 106
- Country
- Location
Ingredients:
Milk 1 liter
Vermicelli ½ cup
Ghee 1 tbsp
Small/green cardamom 3
Dry dates 4 sliced (optional)
Pistachio sliced 3 tbsp
Almonds sliced 3 tbsp
Saffron ½ tsp
Sugar ½ cup heaped
Khoya (solid milk) 2 tbsp
Cooking Directions:
Heat up ghee. Add cardamoms with vermicelli and brown it.Then add milk with sliced dry dates, cook for 5 minutes. When dates turn into soft; add sugar, khoya, almonds, pistachios and saffron. Cook for 5 minutes more. Royal sheer khurma is ready serve & enjoy!
ghazi52
PDF THINK TANK: ANALYST
- Joined
- Mar 21, 2007
- Messages
- 102,925
- Reaction score
- 106
- Country
- Location
1 kg Mutton
1 kg rice
10 cloves garlic
2 inch piece Ginger
3 tablespoon Coriander seeds
3 tablespoon Fennel seeds
4 Bay leaf
4 Cinnamon
6 green cardamom
3 Black cardamom
8 Clove
10 Black Pepper
1 tsp Black cumin seeds
Kabab cheeni 10 to 12
green chillies 4 to 6
Salt as required
Other Ingredients
Oil 3/4 to 1 cup
Bay leaves 4-6
Onion 3 medium
Ground garam masala 1tablespoon
Yogurt 1 cup
green chillies 6-8
Badyan ka phool 2
Green cardamom 6
1 tbsp powder of nutmeg and mace and green cardamom
Place the pan on the medium heat then add one small chopped onion, garlic, ginger, kabab cheeni, salt, fennel seeds and coriander in the water. Let it to be cooked very well.
When half of the water gets dry, take the meat out of pan and strain the yakhni.
Heat the oil in another pan, fry chopped onion till brown then add meat. Add yogurt and ground garam masala and powder Nutmeg mace (jaifel, javetri) and black cardamom.
Saute it for five minutes then add yakhni and the rice with whole garam masalay, bay leaves, badyaan, green cardamom and cover the pan. When all the water absorbed by the rice put spread some fried onion on top and keep it on the low heat for 20 minutes then serve with Raita, salad and chutney. Enjoy!
ghazi52
PDF THINK TANK: ANALYST
- Joined
- Mar 21, 2007
- Messages
- 102,925
- Reaction score
- 106
- Country
- Location
Carrot shredded 2 kg
Milk 1 litre
Solid milk (khoya) 250 grams
Sugar 1 cup
Kewra essence few drops
Clarified butter 4 tbsp
Dry fruit as required
Pour milk in a pan and cook carrot in it till milk dry.
Then add sugar in it and stir fry until sugar water dissolves.
Now add clarified butter and stir fry till butter comes on top.
Add milk solid and dry fruit in it and cook for 2-3 minutes.
Now mix kewra essence in it and dish it out.
Top with solid milk and dry fruit. Serve warm.
ghazi52
PDF THINK TANK: ANALYST
- Joined
- Mar 21, 2007
- Messages
- 102,925
- Reaction score
- 106
- Country
- Location
Ingredients for the Kofta
Ground beef half a kg
Ginger garlic a tablespoon(fried)
Salt is the flavour of choice
Onion a number of medium
Red pepper a teaspoon (stirred)
Chow two tablespoon (roasted)
Double bread slices two pcs
One Egg
For the gravy:
Ingredients
Ginger garlic a meal spoon (fried)
Salt is the flavour of choice
Onion square chopped two pcs medium
Yogurt a cup (torn)
Red pepper a tablespoon (stirred)
Proven coriander a tablespoon
White cumin a tablespoon
Fennel a teaspoon
Klonji, a teaspoon
Fenugreek grain, half a teaspoon
Tomato square cut, three pcs medium
Green peppers three to four pcs
Green coriander half a kuthi (finely cut)
Ko king oil half cup
Cooking Directions
For Kofta:
Mix onions, green peppers, green coriander, ginger garlic, kashkash and chunnu.
Mix it in mince and add double bread slice and egg, mix well and make meat and put it in the fridge.
For gravy:
Heat the cooking oil in a pan and fry the onions on medium touch for four to five minutes.
Then add ginger garlic, red pepper and yogurt and roast in it.
Take all the proven spices thick coat and put in the same pan with salt and tomatoes.
Fry this spicy so long that tomatoes melt well and oil separates, add a cup of water and let it boil.
Add meat and cook for five to seven minutes without covering.
Stir the pan in the middle with the help of cloth.
Sprinkle green coriander and green peppers and cover it for twelve to fifteen minutes and put it on the breath.
Serve with hot bread
Similar threads
