Friday, 4 November 2016


Prep Time  : 20 mins
Cooking Time  :  25 mins
Serve  : 2

Sarso ka saag   -   250 gms
Sliced tomato  -  1/2 bowl
Turnip/ salgam   -  1 small size
Garlic cloves  -  3 - 4
Ginger  -  1 inch stick
Green chilly  -  2
Salt  -  to taste
For Tadka
Clarified butter   -  4 tbsp
Cumin seeds  -  1/4 tsp
Ginger garlic paste   -  1 tsp
Red chilly powder  -  1/2 tsp
Coriander powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Black pepper powder  -  1/4 tsp

Wash and chop sarso saag.
Heat pan add sarso ka saag,sliced tomato,garlic cloves,ginger stick,turnip,green chilly,salt and also add little water.
Cover it and cook for 15 mins.
Once cooled grind to make a puree.
For tadka
Heat 2 tbsp clarified butter in a pan.
Add cumin seeds to crackle.
Add ginger garlic paste,red chilly powder,coriander powder ,turmeric powder,black pepper powder and also add 2 tbsp water and mix well.
Add sarso saag puree and mix well.
Add clarified butter / desi ghee and serve with makki ki roti.

Prep Time  : 15 mins
Cooking Time  : 20 mins
Serve : 2
Maize flour / makki ka atta  -  1 bowl
Finely chopped onion  -  1 tbsp
Finely chopped green chilly  -  1/4 tsp
Finely chopped coriander leaves  -  1 tbsp
Curd  -  2 tbsp
Boiled n mashed potato  -   1/2 bowl
Clarified butter  -  2 tbsp
Butter  -  1 cube

In a kneading bowl mix maize flour / makki ka atta, boiled n mashed potato,onion,green chilly,coriander leaves ,salt and curd.
Make a soft dough.
Dont use water if nessary you can use curd.
Divide the dough into balls.
Place a plastic sheet over that place a ball of dough is cover with other plastic sheet and then roll tightly this will ensure that it does not break and steak.
Grease a pan with little clarified butter/ghee and heat on a medium flame.
Makki ki roti is ready to eat serve with sarso ka saag and butter.