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Recipes of the Day Jan 06, 2013

Sarson Ka Saag

Ingredients

·        2 bunches of Sarson (Broccoli Rabe)

·        1 bunch of palak (Spinach)

·        ¼ bunch of Bathua (Lambs Quarters) - Optional

·        2 tbsp makki ka Atta (Corn flour)

·        2-3 green chillies

·        2” piece ginger

For Tadka

·        1 small onion

·        2 medium size tomatoes

·        5-6 pieces of garlic

·        2-3 tbsp Desi Ghee

Method

·        Wash and cut sarson, palak and bathua leaves and pressure cook along with ginger, green chillies and salt for about 20 mins. by adding ½ a cup of water

·        When done add 2 tbsp of makki ka atta and mix it properly with a ladle until the water dries up

·        Heat desi ghee and add onions, garlic, tomatoes and cook till oil separates

·        Add the pressure cooked saag to the tadka cook for another 10 -15 mins on slow flame

·        Sprinkle garam masala and serve with Makki Ki Roti

Makki Ki Roti (Simple way)

Mix 1 cup makki ka atta and 1 cup regular atta and knead with warm water and make rotis to serve with sarson ka saag

Dal Ka Chilla

·        Mix ¼ cup green moong dal, ¼ cup chana dal, ¼ cup urad dal, ¼ cup tuar dal, ¼ cup masoor dal and ¼ cup moong dal

·        Soak in water for 2-4 hrs and grind along with 2- 4 green chillies and 2” ginger

·        Add chopped onions, green dhania, salt, garam masala and mix well

·        Grated vegetables of your choice could also be added

·        Make small chillas in the form of dosas or pancakes on tava and serve with green chutney.

Moong Dal ka Dhokla

·        Mix and soak 1 cup green moong dal and 1 cup rice for 2 hours

·        Grind into a fine paste by adding salt , green chillies and ginger acc. to your taste

·        Pour the mixture in a plate and steam for 20- 30 mins to make dhokla

·        Heat 2 tbsp oil, add mustard seeds and red whole chillies and waghar it over the dhokla

·        Cut into pieces and serve with sweet tamarind chutney OR  green chutney.

Moong Dal Vadas (courtesy Neha)

·        Soak 1 cup green moong dal for 2-4 hours and grind it coarsely OR into a fine paste

·        Add chopped onions, ginger, garlic, salt, haldi, green chillies, green dhania, garam masala and other dry masalas of your choice

·        Make vadas and serve with green chutney.

Gur Ka Chilla (courtesy Veenu Ji)

·        Measurement is according to your taste and quantity

·        Melt Gur (jaggery) in little water and mix in some flour and saunf to make a pancake kind of batter. Make chillas on tava and serve with kheer.