Sarson Da Saag

Ingredients:

2 bunches Mustard greens(sarson ka saag), cleaned & chopped

Asafoetida A pinch

1 no. Onion, small, minced

1"piece Ginger finely chopped

2 flakes Garlic finely chopped

1 tsp.Makai flour

1/2 tsp. Turmeric powder

1no. Tomato, large, blanched & diced

Chili powder To taste

Salt To taste

Procedure to make Sarson Da Saag:

1. Heat 6 tablespoons Ghee or butter in a pan , put in asafoetida, then add all the spices,mustard,tomato and salt.

2. Cover tightly and cook till tender.

3. Mash to a very fine paste.

4. Blend makai flour with 2 tablespoons water and put in.

5. Keep on stirring till the saag turns dry.

6. Heat 2 tablespoons ghee and toss in ginger, garlic and onion and fry till soft.

7. Mix in and serve hot.

Methi Matar Ka Saag

Ingredients:

1 onion finely chopped
fresh fenugreek leaves (or kasuri methi) roughly chopped 2 cups
frozen peas or freshed peas 1 cup
plain yoghurt, beaten 1/2 cup
cumin seeds 1 tsp
coriander seeds 1 tsp
red chilli powder 1 tsp
coriander powder 1 tsp
garam masala 1 tsp
light cooking oil 2tsp
salt, to taste

Procedure To Make Methi Matar ka Saag :

1.Heat oil in a pan.Saute cumin and coriander seeds in hot oil till they start to sizzle and pop. Add sliced onions and fry till tender.

2. Add in fenugreek leaves, and fry for a few minutes till they wilt.

3. Mix in salt and other spices, and then add peas.(boil the peas if fresh for 2 minutes in microwave)

4. Add youghurt and stir well for another minute or two, allowing to simmer for a few minutes.

5. serve warm with rotis.

Cabbage Recipe By Kainaz

This is Beginneer's Recipe which can be used in main meal menu.Its not so simple but after seeing my loving friend Kainaz's Recipe on Facebook I decided to add it in Beginner's Recipe section in my Blog.It would be better to describe a beginner's recipe by a beginner only so I am writing this recipe in her own words.Slightly changes are needed which are written in bracket.But I really liked her efforts and the way she described it in such a simple way with the help of pictures.So here is delicious Cabbage Recipe by my Dear Friend Kainaz Saher..

1.CABBAGE KO KAAT KE TAYYAR RAHKO



2. THEN TAKE TWO MEASURES OF OIL AND SOME SALT



3. KEEP TOMATOES, GREEN PEAS, GREEN CHILLIES AND CHILLY GARLIC PASTE READY



4. ADD THE CHILLY GARLIC PASTE TO THE OIL



5. THEN ADD THE CABBAGE AND MIX IT WITH THE CHILLY GARLIC PASTE



6. ADD GREEN CHILLIES



7. ADD TOMATOES



8. AND THEN ADD GREEN PEAS



9. MIX ALL OF IT WELL.AND ADD TURMERIC POWDER.AGAIN MIX IT PROPERLY



10. THEN ADD VV LITTLE RED CHILLY POWDER



11. ADD MUSTARD SEEDS AND ZEERA
MIX IT UP AND KEEP IT ON SLOW FLAME FOR ANOTHER 15 MINS




(and here she did wrong where she was supposed to add the mustard seeds and jeera directly after heating the oil and let them splatter.then rest ingredients.)

12. YOUR CABBAGE IS READY :D

Bharwa Baigan (Stuffed Brinjal)

Ingredients:

**For Brinjal Stuffing**

6 Baingan / Brinjal
4 tbsp Coriander Powder
1 tbsp Cumin Powder
1 Pinch Turmeric Powder
1 tsp Ginger Garlic Paste
1 tbsp Red Chili Powder
2 tbsp lemon juice
1 tsp Garam Masala
Salt to taste

** Spices:For Masala/Gravy **

2 Green chilies (finely chopped))
1 Onion (roughly chopped
1 tsp Dry Coconut (grated)
2 tsp Groundnut powder2 Cloves
4 Black pepper
1 inch Cinnamon stick(dalchini)
2 Bay leaves(Medium Sized)
2 tbsp aniseeds


2-5 Tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
Salt To Taste

Coriander Leaver finely chopped to garnish




Procedure to make stuffed baigan:

1. Wash the baigan
and slit them lengthways without halving them.And soak them in salted water for few mins.



2.Take the stuffing material and mix well to make a stuffing.

3.Stuff the mixture between baigan (bringal) and tie them back together with cotton thread to prevent stuffing escaping.




4.In a pan with 1-2 tbsp of oil roast all tha masala ingredients (for gravy) till brown and then grind it into smooth paste and keep aside.

5.Heat the oil in a large frying-pan and fry the above paste for a minute(dont let it be brown)

,

6.Add the brinjal and cover the lid tightly.



7.Leave to cook turning occasionally until cooked for about 20-30 minutes or till it becomes tender(time varies according to the quality of Brinjal/Baigan).



8.Bhawa Baigan is ready.



9.If you like Bharwa Baigan with gravy add water according to your consistency.Let it boil and add 2 tsp Garam Masala.And let it boil agaon for 2-3 minutes.

10. Bharwa/Stuffed Baigan with curry is ready to serve with Roti or Rice.