MAKKAI KI ROTI AND SARSON KA SAAG

Makkai Ki Roti AND Sarason Ka Saag.
Makkai ki roti and sarason ka saag are a good combination for lunch or dinner.As the mustard leaves are generally available in winter, this combinatin of dishes are mostly prepared in winter season. It is a favourite dish of Punjabi community. Both the dishes are very nutritious as well as delicious.


a)Makkai Ki Roti.
Ingredients:
Maize flour (makkai  flour)-2cups,
a pinch of salt,
ghee-2tsps.


Method:
The dough should be made separately for every roti, for one after the other, by adding water little by little.
Make roti on a flat surface.
Before forming the roti, sprikle a little flour on the surface to avoid the dough sticking to the surface.
While spreading also, sprinkle a little flour on the top, to avoid sticking.
The roti is formed by pressing the dough with the palm and the edges with the fingers.
Rotate the roti, while forming(spreading).
Heat the tawa and put the roti on it. Moisturise the top side with a moist cloth.
After one side is cooked, turn upside down.
Once the present bottom side is cooked, turn again and lightly press the top with a soft  cloth.
The roti will get puffed up.
Apply little ghee and roast  both  the sides.


Sarason Ka Saag.
Ingredients:
mustard leaves(sarason)-4cups(cleaned and chopped)
palak(spinach)-2cups(cleaned and chopped)
bathuva(amaranthus leaves)-1cup(cleaned and chopped)
onions(chopped)-2
tomato-1(cut into small pieces),
green chillies(chopped)-2
garlic and ginger paste-1tsp(together),
ghee-1tbsp,
butter-1tsp,
makkai atta-2tsps,
jeera-1tsp,
salt to taste.
Method:
Cook all the leaves together in a pressure cooker to a soft texture.
On cooling,  grind it to a course texture.
In a pan, heat ghee and add jeera.
When it flutters, add green chillies, ginger and garlic paste and the oninons and fry till light brown.
Add the tomato pieces and fry again, till tomato becomes soft.
Add the cooked vegetables and salt and cook for 5 mts.
Mix the makkai flour separately in a little water and add to the vegetables.
Stir well.
Cook for 10 mts on low flame.
If required, add little water to bring it to the desired consistency.
Remove from flame and add butter.
Mix well.
The saag is ready.