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Use Makki ki Roti ingredients:.
You need Corn flour.
You need Simple flour.
You need to prepare Salt as your taste.
You need to prepare Butter yeh ghee as your required.
Prepare Sarson ka saag ingredients:.
You need to prepare Palak.
You need Sarson.
Provide Green chilies "6 adad.
Use Butter 1 paket. Yeh ghee 1cup.
You need to prepare Corn flour.
Provide Whole red chilli 8 adad.
You need Salt as your taste.
Prepare Garlic.
Prepare Pani.
You need Tarka ke ingredients:.
You need to prepare Oil.
Use Butter 1/2 paket.
Prepare Garlic cloves fine chop 4 adad.

Short Tips:

- In order to make the process of cooking less complicated, you should take to time to make large quantities of meat or veggie stock as well as store it in the freezer. Not only is making your own stock more economical than buying it from a store, yet it makes it very easy to maintain a huge supply available. Simply freeze the stock in tiny and also clearly classified parts and after that obtain what you require when you need it!

Makki ki Roti (method) Corn flour, simple flour,salt in sab ko pani se mix kar ke dough bana Lain aur small small ball bana kar Roti ki shape mein roll kar Lain ab gram tawy per roti sanke kar butter yeh ghee laghen makki ki Roti is ready..
Palak, sarson ko wash kar ke ek pan m dalhn aur garlic cloves,whol red chilli, green chilies aur 1glass pani dal kar boil kar ke pani dry kar Lain aur sarson ko grander kar Lain.
Aik pan mein butter yeh ghee dal kar saag aur 1/2cron flour,salt mix kar ke achi trah bhoone jab khusbu ahny lagy to flame off kar dhn.
Tarka ke let pan and 3 tbsp oil, 1/2 paket butter, 4 adad garlic cloves chopped dal ke golden brown kar ke sar son ke saag per dal dehn aur butter ke sath serve karein..

I love to have Sarson ka Saag aur Makki ki Roti during the Winter. This is one of the popular Wholesome food prepared during winter in North India. Mungfali de Khusbu, de Goorh de Mithhas, Makki di Roti te Sarsaon da Saag! Di Khusi te Aapnaya Pyaar, Mubarak ho Tanoo Lohri de Tewhar! Add sarson ka saag to the pan.

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