Pakistan – Punjabi Tradition Sarson Da Saag or Makki De Roti
Mustared Leaves Dish with Maize Flour Chapati
By Dahiza Umar
PUNJABI TRADITIONAL CUISINE
Punjab is divided into two parts in 1947, Indian and Pakistani Punjab.
But I think the tradition is somehow same through out the Punjab. Punjabi cuisine is rich with their freshly prepared spices and use of fresh vegetables directly from the farm.
Saag is known as the traditional dish of Punjab.
SAAG AND MAKKI DI ROTI
Sarson da saag is actually mustard leaves and makki de roti is maize flour chapati. This dish is also a time consuming recipe that took almost 12 hours or a whole night when cooked on clay pot (mitti k handi).
The use of butter or desi ghee on the top of saag when plate out and serve with makki k roti and chatti k lassi (Punjabi drink ) and the aroma that blew away the heart of real Punjabi.
INGREDIENTS FOR SAAG
- Mustard leaves 2 kilograms
- Spinach 1/2 kilograms
- Bathua (chenopodium) 1/2 kilogram
- Salt 1 tablespoon
- Green chilies 10 to 12
- Coriander powder 1 teaspoon
- Cumin powder 1 teaspoon
- Desi ghee/ butter 1 cup
- Ginger chopped 2 inch piece
- Garlic chopped 2 tablespoon
- Onion sliced 1 large
METHOD TO MAKE SAAG
- Just take a pot of full of water about 1 liter and add saag leaves to it.
- Add salt, chilies, coriander powder and cumin powder and green chilies.
- Put it on low flame for around 6 to 8 hours or over night.
- When water dried out take out the saag let it cool completely.
- Now mash the cooked saag with special spatula made up of wood to mash saag ( saag ghotna in urdu)
- This special spatula is used to make saag mashed into paste like texture.
- Now put saag paste back to clay pot and heat it up
- On other pan,for tarka preparations add desi ghee with ginger, garlic and onion.
- Let it golden brown and add to saag pot and mixed
- Saag is ready to serve
- Make maize flour chapati and serve the whole meal with lassi.
- Enjoy the flavors of Punjab
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