Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, indian authentic mustard saag (leaves of mustard)#post 41. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Mustard greens are an excellent source of many vitamins including vitamin K, vitamin A (in the form of beta-carotene), vitamin C and vitamin E. They are The spices used in this recipe are very basic and found in every Indian kitchen. Fresh mustard leaves feature dark green coloured broad leaves with flat surface and may have either toothed, frilled or lacy edges.
Indian authentic mustard saag (leaves of mustard)#post 41 is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Indian authentic mustard saag (leaves of mustard)#post 41 is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook indian authentic mustard saag (leaves of mustard)#post 41 using 8 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Indian authentic mustard saag (leaves of mustard)#post 41:
- Get 1 bunch Mustard leaves
- Prepare 1 inch Ginger piece
- Get 4-5 Green chillies
- Take 2 tbsp Jaggery sugar powder
- Get 2 Onion
- Make ready 3-4 tbsp Corn flour
- Prepare 3-4 tbsp Clarified butter/desi ghee
- Take 1 tbsp Butter fo' garnishing
The combination is thus not only awesome in terms of taste but also highly nutritious. Drain excess water and then chop sarson saag. Bathua saag leaves are very small and hence does not require chopping. Mustard greens provide us with this cholesterol-lowering benefit whether they are raw or cooked.
Steps to make Indian authentic mustard saag (leaves of mustard)#post 41:
- Firstly cut then wash the mustard leaves 3-4 time by dipping in plenty of water as it contains a lot of dust in it
- Chop roughly 3/4inch ginger and green chilles
- Take a pressure cooker and put chopped mustard leaves immediately after wash along with ginger and green chillies in it..add salt, jaggery sugar and close the lid of pressure cooker..put the pressure cooker on flame and cook fo' at least 30 minutes on full flame till 8-10 whistles.. Flame off.. Let to release the steam automatically out of pressure cooker as cooking process continous inside the pressure cooker even after switching of the flame
- Open the lid of pressure cooker and stir the saag properly..check how much the saag reduce and also check the water level (moisture) and add 2cups of water.. Close the lid again and cook fo' 30 -35 minutes more on"sim"flame..after 30 minutes switch off the flame and open the pressure cooker as firstly
- Blend the cooked mustard leaves (saag)with the help of a electric or traditional hand blender..u can make this process in mixture blender then u have to cool down the saag completely (as the hot saag can come out of jar during blending due to very hot steam present in the saag)
- After blending add a laddle full of dry corn(maize) flour in it slowly slowly while stirring very well as no lumps should be formed..hot water can be added at this stage according to the consistency of saag.. It should be thick (n't runny or pouring)..let it to simmer fo' about 15-20 minutes at very low heat by covering the lid (be careful, this time u have n't to pressure cook the saag, simply cover with lid as at this stage too much hot bubbles of saag can came out of lid
- Care fully stirring the saag in bubbling process..heat off
- Yo'r indian authentic mustard leaves saag is ready now
- Tadka_chop onion and 1/4 inch of ginger in fine brunoise dice
- Heat clarified butter/ghee in a pan and stir fry first chopped ginger then after 1 minute add chopped onion and stir fry till golden brown in colour.. Add tadka in saag and give a good mix
- Take a serving bowl,add saag in it and garnish with a big spoon of chilled butter
- Serve hot with corn(maize) flour chapatti and "Ginger,green chilli pickle"
However, a recent study has shown that the cholesterol-lowering ability of raw Serve the Sarson Ka Saag along with Makki Ki Roti with a dollop of white butter and jaggery and end it with a Masala Chaas. This healthy saag paneer is an Indian recipe thats full of flavor and uses mustard greens or arugula I've grown up eating saag which is usually made with a combination of mustard greens, radish Saag paneer uses a combination of spinach and mustard greens (or any other green leaves) and cubed. Sarson da saag (also sarson ka saag or mustard greens) is a popular Punjabi vegetarian dish consisting of leaves of the mustard plant, spinach, green chilli, fenugreek, ginger and salt. The dish is slowly simmered in its own juices over low heat until it develops the typical, buttery creaminess. Korean traditional food Leaf mustard Kimchi. pickled mustard leaves and stems.
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