Makki ki roti and Sasron ka saag is one of the famous dishes of Punjab and it depicts the agricultural culture of this Province, famous both in Pakistan and India. The best thing about this dish is that it is not confined or related to only one time meal, you can serve it in breakfast, lunch, dinner, snacks or anytime 🙂 I didnt know how to make it first and I used to think it as a very difficult but love (for food) made it easy for me, so here is the recipe for you ….
2 bunch of choy sum (Available in supermarkets or fruit and veg market easily, Australia wide) or saag (available at wyndham village fruit market in Melbourne)
1 bunch spinach
1 bunch fenugreek (available at fruit market)
5- 10 small green chillies
1 bunch fresh coriander
4 cloves of garlic
Salt to taste
Red chilli powder to taste
1 tbspn ginger and garlic paste
Some green chillies to garnish
2 scoops Ghee
1 scoop white butter (homemade, unsalted) to serve
1 medium sized onion chopped
Water for boiling
Wash and clean and cut all the greens. Wash them in open and wide container under cold water to get rid of all the sand and soil and put in a colander to drain.
Boil 2 litres of water in a deep pot and add the greens, garlic cloves, salt and green chillies.
Cook covered for 20 minutes and drain the access water. Keep the boiled greens in the colander for 15 minutes to remove all the excess water and cool down.
Grind it in a food processor to coarse.
Now if you want to use it later, you can make 2 packets and freeze for up to 60 days.
Or if you want to cook it straight away, melt ghee is a cooking pot and fry chopped onion until its translucent. Add ginger and garlic paste and fry until it is golden brown. Add saag puree and cook until the water evaporates and ghee starts to separate.
Add chopped green chillies and take it out in a dish.
FOR MAKKI ROTI
3 cups makki aata (I use Grewal brand which is easily available in Melbourne)
Some warm water to knead the dough
Ghee as per use
Take 3 cups of makki aata in a deep bowl and gradually knead it by adding little warm water at a time.
The texture will look like wet or kinetic sand, not like normal flour dough.
Knead it for 5 minutes and keep aside for 20 – 30 minutes at room temperature.
The best thing about this dough is it will not stick to your hands but still grease your hands a bit just to give it an even shape. Make 3 – 4 round balls of this dough.
Spread some aluminum foil on your kitchen bench top (flat surface) and make round roti or chapatti on it by using your palm and fingers.
The roti will not be even or flat as normal roti and it will break if you make it on hand, that’s why we are using aluminum foil.
Heat tawa or flat pan or griddle and very carefully put the roti along with the foil on the tawa with roti facing the tawa. Gently peel off the foil. Drizzle some ghee or oil on the sides of the roti so it does not stick to the pan. After 1 minute, very carefully turn the roti with flipping spoon and apply ghee on the other side.
When the roti is brown and cooked, serve hot with saag and white homemade butter.
Egg bhurji is inspired by South Asian cuisine. They add spices in everything man! I never tried this just because my mind was not accepting the idea of having too much spices in the egg for breakfast but then I tried a cheese omelette at one of my best friend’s home where she put cumin and coriander in it and OMG Yessss! it was great. So from there I got inspired to try this at home and it came out so perfect. Here is the recipe for you, if you are traumatised by the idea of having all the spices in egg, believe me its not bad at all, go with my believe and try this ❤ I am sure you will love it!
2 tbspns milk
Salt to taste
A little pic of red chilli powder
1 tspn coriander seeds (coarsely ground)
1 tspn cumin seeds (coarsely ground)
A generous pinch of turmeric
1 red onion (medium sized, chopped)
6 green chillies (small size, chopped)
½ cup chpopped coriander
2 leaves of mint (chopped fine)
1 tomato (chopped fine)
3 tbspns oil or a knob of butter
Wash and chop all the veggies.
Crack 6 eggs in a bowl, add salt, spices, milk, mint and coriander leaves and whisk.
Melt some butter in a pan or heat some oil. Add onion and cook until its translucent. Add tomato and cook until tomato loses the stiffness and then add green chillies and mix. Add egg mixture and let it sit for 1 minute in the pan to let it cook from the bottom until we scramble it.
Add some cheese at this stage if you want to otherwise mix and scramble the egg. DO NOT OVERCOOK. Keep it moist and take it out in a plate. Serve with light rye toasts and enjoy.
Shaljam Bhujya is one of the not so favorite 😀 not so famous Pakistani dish in home cooking. Kids hate it but oldies love it. My recipe is very simple, handy and easy. It is actually my grandma’s recipe. I have learnt cooking vegetables from her, she makes it mild but my recipe is hot and spicy. Give it a try!
4 large turnips (peeled and cut into cubes)
2 medium sized onion
3 medium sized tomatoes
4 green chillies
1 tbspn ginger and garlic (crushed)
4 tbspns olive oil
1 tbspn ghee
1 cup coriander (fresh, chopped)
1 chicken stock cube (Optional)
Salt to taste
1 tspn red chilli p[owder
1 tspn red chilli flakes
1 tspn turmeric
1 tbspn crushed dried coriander (not powder)
1 tspn cumin seeds
1 tspn cuin powder
1 tspn garam masala
1 tbspn methi leaves
Heat oil and fry onions until they are golden and crispy. Add everything else except methi leaves, coriander, 2 green chillies and methi leaves.
Pressure cook on low heat for 30 minutes or until two whistles.
Carefully take off the lid and cook on medium heat until the moisture evaporates. Now add rest of the stuff and cook on high heat until the oil comes on the sides of the pan.
Boneless chicken simmered curry, inspired by Lahore (the food giant of Pakistan) and Delhi (the food giant of India), is presented to you!
This is probably the most easy and handy recipe you will find, go for it! and make your weekend desi 🙂
1 kg boneless chicken cubes (breast and thigh mix)
3 medium onion (sliced)
2 cups cooking oil
1 tbspn minced garlic
1 tbspn crushed ginger
6 – 8 green chillies, few cut into slices
2 tbspns fresh fnugreek leaves (chopped)
2 tomatoes sliced
2 tbspns yogurt
Fresh coriander (1 cup), chopped
Ginger julienne (if desired)
Salt to taste
Chicken salt/ chicken cube (for extra flavour) (adjust according to the salt you add)
1 tbspn red chilli flakes
1 tspn red chilli powder
1 tspn turmeric powder
½ tspn cracked black pepper (very coarse)
1 tbspn coarsely ground coriander
1 tspn garam masala
1 tspn cumin seeds, pan roasted, coarsely ground
1 tspn cumin seeds
1 tbspn desi ghee (if desired)
1 tspn ground pomegranate seeds
Heat oil and fry onions on medium heat with constant rotation, until its crispy golden.
Add ginger and garlic and fry for 30 secs. Add chicken and stir fry until the chicken changes the color.
Add salt, chicken salt, tomatoes and few green chillies. Cook on medium heat until tomatoes lose the stiffness. Meanwhile mix all the spices (except garam masala and black pepper) in a small bowl and add it to the chicken. Add yogurt as well. Mix.
Put the lid on and reduce the flame to low- medium and let it cook for 15 minutes or until the oil starts to separate.
Add chopped fenugreek, desi ghee, black pepper and garam masala and give it a final mix.
Mango Kulfa…. Sub Continental version of no churn Ice Cream. Made of milk, nuts, mango and condensed milk, this dessert is everyone’s favorite. My recipe is very handy and easy, give it a try and fall in love with this delicacy ❤
0.5 litre blue top milk/ fresh full cream milk
1 tin sweetened condensed milk
200 gms cream
1 ½ tbspn Rice flour
3 tbspns mango custard powder (easily available at Pakistani grocery stores)(Preferred brand: Rafhan)