28 states: Makki Ki Roti and Sarson Ka Saag
We had asked you, dear reader, to share with us recipes and photographs of any of these wonderful dishes from the 28 states of India. Today we bring you the recipe of Punjab's Makki Ki Roti and Sarson Ka Saag.
Nothing can possibly prepare you for the diversity of India and its cuisines.
Following up on a list by Storypick, we invited you, our readers, to share recipes from select dishes from India's 28 states.
Andhra special Gongura Pachadi
Masor Tenga, Assam's fish curry recipe
Gujarat's special Khandvi
Kerala's Irachi Ishtu
Madhya Pradesh's Bhutte ka Kees
Bihar's Litti Chokha
West Bengal's Daab Chingri
Odisha's Chenna Poda
We have, as always, been inundated with your responses. Today, Sanjeev Bhardwaj shares this recipe of Punjab's Makki Ki Roti and Sarson Ka Saag.
for Sarson Ka Saag
- 1 kg Sarson Ka Saag
- 1/2 kg Spinach
- 2 Green Chillis
- 10 Flakes of garlic
- 20 gm Ginger
- 1 large onion (chopped)
- 2 large tomatoes (grated)
- 1 tsp cumin seeds
- 1/2 tsp asafoetida
- 1 tsp red chilli powder
- 1 tsp turmeric
- 1 tsp garam masala
- Desi Ghee
- 1 tbsp Besan
- 1 tbsp Kasoori methi
for Makki Ki Roti
- 1/2 kg Makki Ka Aata
- Cut soya or Corriander
for Sarson Ka Saag
- Remove the stems and wash sarson ka saag and the spinach and cut them into small pieces.
- In a pressure cooker cook the saag, spinach, garlic, green chilli, ginger, salt and 200 ml water.
- After the first whistle, lower the heat to simmer and cook for 30 minutes.
- Leave until it gets cold.
- Grind the cooked vegetables into a paste adding one table spoon of besan to lend consistency.
- In a pan, heat a tablespoon of oil and fry onion, followed by tomatoes.
- Add asafoetida, garam masala, red chilli and turmeric.
- When the oil separates, your masala is ready.
- Add the saag paste and cook on low heat for 20 minutes.
- You can add hot water if the saag paste is thick.
- Serve with desi ghee and Kasoori Methi.
for Makki Ki Roti
- Take lukewarm water and make a dough adding salt and green-cut soya or coriander leaves, leave it for 15 minutes.
- Take a plastic sheet on a rolling board
- Roll a bit of the dough into a small ball
- Add a little oil and pat it into a circular shape
- To avoid the dough sticking to your hand, dip it in water before you begin. It requires a bit of skill.
- Heat the tawa and place the Makki ki Roti on slow heat.
- Cook the roti adding drops of cooking oil on both sides.
- When it is cooking take a fork or sharp edge knife and pierce all over, so that it will also cook from inside.
- Serve this with saag adding home-made butter of any butter or desi ghee.
Love to cook? Care to share?
Here are the other recipes we are looking for along with photographs
Arunachal Pradesh: Smoked Pork In Sengmora Xaak
Haryana: Bajra Khichdi
Himachal Pradesh: Madra
Jammu and Kashmir: Kalaadi Cheese
Karnataka: Pandi Curry
Kerala: Irachi Ishtu
Madhya Pradesh: Bhutte Ka Kees
Manipur: Khaman Asinba Kangshoi
Meghalaya: Jadoh With Pork
Nagaland: Nagaland Pork With Dry Bamboo Shoot
Rajasthan: Malaai Ghewar
Tamil Nadu: Kambu Koozh
Tripura: Awan Bangwi With Wahan Mosdeng And Khundrupui Leaf
Uttar Pradesh: Baingan Ki Lonje
Uttarakhand: Bal Mithai
West Bengal: Daab Chingri
We are inviting you, our dear readers, to share with us your special recipes of these dishes.
Tell us how you make any of the dishes listed above.
Simply mail your recipes along with a photograph of the dish to firstname.lastname@example.org with the subject line 'Indian Recipes'.
We will publish the most lip-smacking, mouth-watering and yummiest recipes right here in Rediff.com and India Abroad.
Image: Makki ki roti and Sarson ka saag