Ingredients:
Mustard green or sarsoo leaves - 700 gms with stem - 350 gms leaves( discard the thick stem),
Spinach or palak leaves - 250 to 1/2 kg gms leaves ( thick stem discarded),
Bathua or methi leaves - 100gms leaves ( stem discarded),
Ginger - 1 and 1/2 tsp shredded,
Green chilli- 1,
Water - 1/2 glass,
Garlic cloves- 7 to 8 small - finely chopped,
Onion medium - 2- finely chopped,
Tomato - 2 chopped,
Garam masala- 1/4 tsp,
Makki ka atta - 1 tbsp,
Salt to taste,
Oil or ghee - 2 tbsp,
Butter or ghee -for topping
Method:
Pluck ,wash and chop the greens.
Put the greens in a medium size cooker ,with 1 tsp ginger,green chilli ,1 tsp salt and 1/2 glass of water.
Close the lid and raise the heat to high.
Lower the heat after one whisle,let it cook for 5 minutes.
Raise the heat again and let the cooker give 4 to 5 whisles .
Close gas and wait for the cooker to cool down so that the lid can be opened.
Open the lid and run the blender for few seconds or puree the greens in your mixer.
Add 1 tbsp of makki ka atta and put the cooker on heat again.
Cook on low heat for 5 minutes and keep stirring.
Meanwhile we prepare for the tempering.
Heat 2 tbsp of oil or ghee in a kadhai and as oil heats up add chopped garlic and 1/2 tsp of shredded ginger.
As the colour of garlic changes to light pink ,add the chopped onions .
Stir fry in medium heat .
When the onions are lightly brown add the chopped tomatoes.
Lower the heat,and let the tomatoes cook till soft and tender.
Once the tomatoes are soft ,add the puree.
Keep the heat low and keep stirring .
Add 1/4 tsp of garam masala and salt .( taste )
Let it cook for few minutes and then close gas.
Sarsoo saag is ready.
Serve hot,topping with ghee pr butter ( 1 to 2 tsp)
Enjoy sarsoo saag with makki ki roti.It goes very well with missi roti and naan too.
Ingredients:
Spinach- 1/2 kg- blanched,squeezed and then finely chopped,
Red( new) potato- 4 medium size ( boiled,peeled and grated),
Frozen green peas- 1 cup ( coarsely crushed),
Green coriander leaves- 1small bunch( finely chopped),
Green chilli -2 (finely chopped ),
Ginger- 1 inch( finely grated),
Roasted cumin pwd- 1tsp,
Chaat masala - 1tsp,
Amchoor pwd or mango pwd- 1/2 tsp,
Cornstarch or cornflour- 1/4 cup,
Cornstarch- for dusting the kebab,
Salt to taste,
Oil- for roasting the kebab on tawa.
Method:
Boil the spinach in boiling water only for 30 seconds and then rinse them in cold water.
Squeeze out the water thoroughly by pressing between your palms.
Keep it aside in a plate.
Before you chop the spinach,squeeze out the water once again and then finely chop them.
Boil the peas in water for few minutes till they are slightly tender.
Take out and keep aside in a strainer to drain out the water.
Transfer to a small bowl.
With a laddle or a heavy spoon, semi crush the peas.
Mash or grate the potatoes while they are still slightly warm.
Cold boiled potatoes become very mushy and sticks to the fingers.
Take a medium size bowl and assemble all the ingredients - blanched spinach,crushed peas,green coriander leaves,chopped green chilli,grated ginger,cornflour,cumin pwd,chaat masala,amchoor pwd and salt.
Mix and then by using a 1/4 inch measuring cup make small kebabs so that all the kebabs are of uniform size.
Cover with a cling film and keep in the fridge for 1/2 hour for the kebabs to become firm.
Take out the kebabs and lightly dust them with cornflour.
Heat tawa or a frying pan and smear 1 tsp of oil on it.
As oil heats up roast the kebabs turning sides so that both the sides are evenly browned.Drizzle more oil if required.
Serve hot with tamarind chutney.
Makes-11 kebabs
This recipe is very similiar to pakora kadhi
Ingredients for kofta:
Spinach- 500 gms - blanched and chopped ,
Gram flour or besan- 170 gms - sieved ,
Onion - 1 finely chopped,
Garlic - 3 cloves finely chopped,
Cumin pwd - 1tsp,
Green corriander leaves - 2 tbsp- chopped.
Ingredients for yogurt sauce :
Yogurt or curd - 375 gms,
Gram flour or besan- 4 tbsp,
Water - 750 ml,
Garlic - 3 - finely chopped,
Onion - 1 finely chopped,
Onion seeds - 1 tsp,
Fenugreek seeds - 1/4 tsp,
Turmeric pwd -1 tsp,
Red chilli pwd - 1/2 tsp,
Green curry leaves - 6 to 8,
Oil - 1 tbsp,
Oil for frying the koftas.
Method :Preparation for the koftas
Blanch the spinach in boiling water for a minute and then refresh the spinach in cold water
Squeeze out excess water by pressing in between the fingers.
Chop the spinach and combine gram flour, chopped onion,garlic ,cumin pwd and chopped corriander leaves in a bowl.
You should able to form firm balls with the mixture .
If it is too sloppy add more besan and if it is too dry add few drops of water.
Roll the mixture and make balls slightly bigger than golf balls.
Deep fry the palak balls in hot oil till they are crisp and slightly brown.
Drain on kitchen towel.
Yogurt sauce :
Sieve the yogurt in a big bowl and then add the gram flour .
Mix till there are no lumps and then add 750 ml of water.
Mix and keep aside.
Heat 1 tbsp of oil in a deep pan or kadhai and put fenugreek seeds and onion seeds.
After 30 seconds add chopped garlic and curry leaves.
As the garlic is slightly roasted in oil add the chopped onions.
Fry the onions till they are soft and slightly turning brown.
Add the turmeric pwd and red chilli pwd.
Fry for 30 seconds and then lower the heat.
Add the yogurt besan mixture and keep stirring till the sauce is evenly mixed.
Raise the heat and let it come to boil.
As it comes to boil , cover and lower the heat and let it simmer for 15 minutes.
Stir once or twice in between.
Add salt and if you like it to be more hot ,you can add chilli pwd.
After 15 minutes drop the koftas in the yogurt mixture and let it cook for 10 minutes or till creamy.
Taste salt .
Serve with hot rotis.
Makes- 17 koftas.
