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Use For sarso Ka saag :.
Provide sarso chopped.
You need to prepare spinach (palak) chopped.
Use bathua (chenopodium) chopped.
Prepare mulli ke patte (radish leaves) chopped.
Prepare tomatoes chopped.
Provide green chillies chopped.
Provide ginger paste.
Prepare Garlic paste.
Provide Coriander powder.
You need to prepare Salt.
Prepare makki Ka atta (maize flour).
Use Butter.
Use ghee.
Provide For makki ki roti :.
You need makki Ka atta (maize flour).
You need to prepare Salt.

Short Tips:

- Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you should add salt, but it is a good rule of thumb to add at least a pinch or two when you start cooking and once more at the very end. Your palate are going to be the final guide here, so taste often.

Wash leafy vegetables 2-3 times in water. Add sarso, palak, mulli ke patte, bathua, green chillies & tomatoes in pressure cooker..
Cook it until 5-6 whistles on medium flame. Let it cool. Drain excess water. Don't throw it. Use it while kneading makki Ka atta..
Grind it in Mixer grinder. Make coarse paste..
Heat butter & ghee in Kadhai. Add ginger & garlic paste. Saute until light brown. Add all seasonings. Saute it..
Add sarso paste, makki Ka atta. Stir all..
Saute until saag leaves Kadhai (it will take 7-8 minutes to cook).
Sarso Ka saag is ready. Serve with butter & salad..
Add makki Ka atta,salt and remaining sarso boiled water. Add Lukewarm water if required. Knead soft dough. Keep rest for 15 minutes..
Dust maize flour on working surface. Divide equal portions of dough. Flatten it with your palm or roller pin..
Place it on pre heated Tawa. Pour ghee or oil. Roast it both sides on medium flame until golden brown..
Garnish with butter. Serve with sarso Ka saag & salad..

Cook the roti with ghee until it is golden brown. The most popular Punjabi winter preparation. This popular Punjabi meal is best enjoyed with fresh makkhan (homemade butter) and lassi. In this recipe, sarson ki bhaji which means green mustard leaves are cooked together. A winter specialty this sabzi is made with a mix of wilted mustard and.

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