The Authentic Punjabi Style Sarso Ka Saag | Sarson Ka Saag Village Style | Makki Ki Roti | How to Make Makki Ki Roti | How to Make Sarson Ka Saag | Sarson Ka Saag Recipe | Makki Ki Roti Recipe |

The Authentic Punjabi Style Sarso Ka Saag | Sarson Ka Saag Village Style | Makki Ki Roti | How to Make Makki Ki Roti | How to Make Sarson Ka Saag | Sarson Ka Saag Recipe | Makki Ki Roti Recipe Sarso Ka Saag & Makki Ki Roti Recipe: Mustard greens and corn roti are a favourite dish made in every Punjab household during the winter season. Today, we bring you an easy recipe for mustard greens and corn roti, which you can easily make at home in a short time. For this, we need mustard greens (mustard leaves). You can also add bathua or spinach leaves. This green is prepared with some other basic spices and is eaten with corn roti. So, let's learn about the mouth-watering popular recipe of Punjab, | Sarson Ka Saag & Makki Ki Roti Recipe 

Ingredients for Sarso Ka Saag:

- 500 grams mustard greens

- 250 grams bathua (chenopodium) (optional, can be added for flavor)

- 200 grams spinach (optional, can be added for flavor)

- 2-3 green chilies (to taste)

- 1-2 medium onions, finely chopped

- 1 tablespoon ginger-garlic paste

- 2 tablespoons ghee or mustard oil

- Salt to taste

- 1/2 teaspoon turmeric powder

- 1/4 cup water (as needed)

- 2 tablespoons corn flour (optional, to thicken)

Ingredients for Makki Roti:

- 2 cups corn flour (makki ka atta) 

- Lukewarm water (as needed)

- Salt to taste

- Ghee or butter (to taste)

Sarso Da Saag & Makki Di Roti

Instructions

For Sarso Ka Saag:

- Wash the mustard, bathua leaves, and spinach thoroughly. Chop them roughly.

- Add the chopped green vegetables, green chilies, and a little water to a large pot. Cook over medium heat until the green vegetables are soft and wilted. This usually takes about 15-20 minutes. You can also cook it in a pressure cooker for 2-3 whistles.

- Once cooked, use a mixing jar or hand blender to make a coarse paste. If you prefer a thicker paste, blend less.

- Heat ghee or mustard oil in a separate pan. Add the chopped onion and fry until golden brown. Add the ginger-garlic paste and fry for another minute.

- Add the ground green vegetables to the spices, then add salt and turmeric powder and mix well. Adjust the water if needed. Let it simmer over low heat for about 10-15 minutes, stirring occasionally.

- Add corn flour for a thicker consistency and richer flavor. Cook for another 5 minutes.

For the Makki Ki Roti:

- In a mixing bowl, combine the cornflour and salt. Gradually add lukewarm water and knead into a soft dough. Let it rest for about 10-15 minutes.

- Divide the dough into equal portions. Sprinkle a little more cornflour to prevent sticking. Roll each portion into a circle about 6-7 inches in diameter. You can use a plastic sheet or parchment paper for easier spreading.

- Heat a griddle or pan over medium heat. Carefully place the rolled out roti on it. Cook for 1-2 minutes until small bubbles form, then flip and cook the other side. For a richer flavor, brush with ghee or butter while cooking.

- Repeat the same process for the remaining dough portions.

For Serving:

Serve hot mustard greens with makki ki roti. You can top it with a little ghee and some pickles or onions. Enjoy your traditional Punjabi meal!

Makki Ka Dhokla | Makki Ke Dhokle Recipe | Rajasthani Makki Ke Dhokle | How to Make Makki Ke Dhokla | Winter Special Makki Ke Dhokle | Dhokla Recipe |

 

Makki Ka Dhokla | Makki Ke Dhokle Recipe | Rajasthani Makki Ke Dhokle | How to Make Makki Ke Dhokla | Winter Special Makki Ke Dhokle | Dhokla Recipe | Delicious Rajasthani Corn Dhokla Recipe: Corn Dhokla is one of the most popular Rajasthani dishes. You can easily make it at home. Some people eat it with chickpeas and urad dal, while others prefer it with curry. As we all know, corn is a fiber-rich food, making it easily digestible. Let's learn about this delicious recipe.

Ingredients:

- 1 cup cornmeal

- 1/4 cup kasuri methi

- 1/4 cup papad khar

- 3-4 tbsp green peas (boiled)

- 1 tbsp ginger-green chili paste

- 1/2 tsp turmeric powder

- 1/2 tsp red chili powder (optional)

- 1 tsp cumin seeds

- 1 tsp carom seeds

- Salt to taste

- 2 tbsp oil (for greasing)

- Chopped fresh coriander leaves for garnish

- 1/2 cup water (as needed)

Rajasthani Makki Ke Dhokle

Instructions:

First, add the cornmeal to a pan. Add the cumin seeds, carom seeds, fenugreek leaves, green peas, ginger, green chili paste, turmeric powder, red chili powder, salt to taste, and papad khar and mix everything well.

Now add water as needed and knead a soft dough. Make sure the dough is neither too hard nor too soft.

Now shape it into a doughnut. Give all the dhoklas the same shape.

Now place it in a steamer and steam it on high heat for 25-30 minutes.

Check it once with a knife or toothpick. If it comes out clean, the dhokla is cooked. If it's not completely cooked, cook for another 5 minutes.

Finally, your Rajasthani Corn Dhokla is ready to serve. Serve it with curry or dal. Don't forget to drizzle it with desi ghee. This will enhance its flavor.

Rajgira Kheer | Rajgeera Kheer | Rajgira Kheer Recipe | How to Make Rajgira Kheer | Rajgira Kheer Desert | Rajgira Kheer Gluten Free |

 

Rajgira Kheer | Rajgeera Kheer | Rajgira Kheer Recipe | How to Make Rajgira Kheer | Rajgira Kheer Desert | Rajgira Kheer Gluten Free | Rajgira Kheer Recipe: Rajgira Kheer is a delicious and nutritious dessert made from Amaranth seeds. It's a popular dish during fasting in Indian cuisine. Here's how to make it:

Ingredients:

- 1 cup Rajgira (Amaranth seeds)

- 4 cups milk (you can use full cream or regular milk)

- 1/2 cup sugar (to taste)

- 1/2 cup grated coconut (optional)

- 4-5 cardamoms (crushed)

- 2 tablespoons ghee (clarified butter)

- A handful of chopped nuts (like almonds or cashews) for garnish

- A pinch of salt

Amaranth Sweet Porridges/ Rajgira Kheer

Instructions:

1. Method for making Rajgira:

- Wash the Rajgira seeds under running water to remove any dirt. Drain thoroughly.

2. Cooking Rajgira:

- In a pan, dry-roast the Rajgira seeds over low heat until they reduce in size and begin to smell like nuts. Be careful not to burn them.

- Remove the roasted Rajgira seeds to a bowl and set aside.

3. Making Kheer:

- Bring milk to a boil in a heavy-bottomed saucepan.

- Once the milk is boiling, add the roasted Rajgira seeds and a pinch of salt. Mix well.

- Reduce the heat and let it simmer for about 20-25 minutes, stirring occasionally to prevent sticking. The Rajgira seeds should be cooked and the mixture should thicken.

4. Adding Sweetness and Flavor:

- Add sugar to the kheer and stir until dissolved.

- Add grated coconut (if using) and crushed cardamom. Stir to combine thoroughly.

- Cook the kheer for another 5-10 minutes, until the consistency is your desired consistency.

5. Final steps:

- Heat ghee in a small pan and fry the chopped nuts until golden. Add them to the kheer.

- Mix well and remove from heat.

6. Serving:

- Serve Rajgira Kheer hot or cold, garnish with more nuts or coconut if desired.

Enjoy your nutritious and delicious Rajgira Kheer!

Rajasthani Kachchi Haldi Sabji | Haldi Sabji Recipe | Kachchi Haldi Sabji Recipe | Rajasthani Haldi Sabji | Haldi Sabji Recipe in English | Ingredients for Haldi Sabji | Rajasthani Kachchi Haldi Sabji

Rajasthani Kachchi Haldi Sabji | Haldi Sabji Recipe | Kachchi Haldi Sabji Recipe | Rajasthani Haldi Sabji | Haldi Sabji Recipe in English | Ingredients for Haldi Sabji | Rajasthani Kachchi Haldi Sabji: Today we bring you Kachchi Haldi Sabji, a popular Rajasthani dish. You can serve it with roti or paratha. It's made with onions, spring onions, jasmine, and green peas, along with some basic spices. Let's explore this 15-minute turmeric sabji recipe.

Ingredients:

250 grams of raw turmeric

1 medium-sized onion, finely chopped

1 medium-sized tomato, finely chopped

1/4 cup of chopped green onions

1/4 cup of fresh green peas/frozen peas

8-10 chopped cashews

2-3 tablespoons of raisins

2 bay leaves

1/2 teaspoon of cumin seeds

200 grams of ghee + 1-2 tablespoons of ghee 

1/4 cup of yogurt

Chopped coriander leaves

Authentic Raw Turmeric Curry

Instructions:

First, wash the raw turmeric with clean water. Then, finely grate it with a grater.

Now, heat 200 grams of ghee in a pan. Once the ghee is hot, add the grated turmeric and fry until soft. Turn off the heat.

Now, take a pan and heat 1-2 tablespoons of ghee. Add the cumin seeds and bay leaves and fry.

Add chopped onions and sauté until translucent. Then, add green onions and tomatoes. Cover and cook for 5-7 minutes.

Meanwhile, boil green peas in a pot with water until soft.

After 5-7 minutes, mix everything well. Add the boiled peas.

Add red chili powder, coriander powder, and salt to taste.

Finally, add roasted turmeric, cashews, and raisins and mix well.

Now, whisk the yogurt well, add the lentils, and mix well. Cook on low heat for 5 minutes.

Finally, add coriander leaves and mix. The Kachi Haldi ki Sabji  is ready. Serve with roti or paratha. 

Gajar Matar Ki Sabji | Gajar Matar ki Sabji Recipe | How to Make Gajar Matar ki Sabji | Gajar Ki Sabji | Kasoori Gajar Matar | Carrot Pea Curry |

 

Gajar Matar Ki Sabji | Gajar Matar ki Sabji Recipe | How to Make Gajar Matar ki Sabji | Gajar Ki Sabji | Kasoori Gajar Matar | Carrot Pea Curry | Carrot Pea Curry Recipe: Today, we bring you a recipe for carrot and pea curry cooked in mustard oil. You can enjoy it with plain roti or paratha. It's very easy to make. This curry is made with carrots and some basic spices. So, let's take a look at this recipe.

Ingredients:

- 2 cups carrots, peeled and chopped or sliced

- 1 cup green peas, fresh or frozen

- 2 tablespoons oil (mustard or vegetable oil)

- 1 teaspoon cumin seeds

- 1 medium onion, finely chopped

- 1-2 green chilies, chopped (to taste)

- 1 teaspoon ginger-garlic paste (optional)

- 1/2 teaspoon turmeric powder

- 1 teaspoon red chili powder (to taste)

- 1 teaspoon coriander powder

- Salt, to taste

- Fresh coriander leaves for garnish

Winter Special Gajar Matar ki Sabji

Instructions:

In a pan or wok, heat oil over medium heat. Add cumin seeds and let them crackle.

Add chopped onion and green chilies. Saute until the onion becomes translucent.

Add ginger-garlic paste, if using, and saute for a minute. Then add turmeric powder, red chili powder, coriander powder, and salt. Mix well.

Add the chopped carrots to the pan and mix well with the spices. Cover and cook over medium heat for about 5-7 minutes, until the carrots begin to soften.

When the carrots are slightly soft, add the green peas. Mix everything together and cover again. Cook for another 5-10 minutes, stirring occasionally, until both the carrots and peas are thoroughly cooked.

Taste and add salt or spices as needed.

Turn off the heat and garnish with fresh coriander leaves.

Serve hot with roti, paratha, or rice.

Enjoy your delicious and nutritious Gajar Matar Ki Sabji!

Korean Cheese Corn | Korean Corn Cheese Recipe | What is Korean Cheese Corn | How to Make Cheese Corn | Best Cheese Corn Recipe | Best Corn Cheese Recipe |

 

Korean Cheese Corn | Korean Corn Cheese Recipe | What is Korean Cheese Corn | How to Make Cheese Corn | Best Cheese Corn Recipe | Best Corn Cheese Recipe | Cheese Corn Recipe: Today we have an instant recipe for you. You can make and eat it anytime. Today's recipe is cheese corn. You can use frozen, fresh, or canned corn. If you like, you can also add your favorite vegetables to make it even more tasty and healthy. So let's get into the full details of the cheese corn recipe.

Ingredients:

- 1 cup corn kernels (fresh, frozen, or canned)

- 1 cup grated cheese (cheddar, mozzarella, or a mix)

- 1/4 cup milk or cream

- 1 tablespoon butter

- 1 clove garlic, finely chopped (optional)

- Salt and pepper to taste

- Chopped fresh herbs (like parsley or chives) for garnish (optional)

Cheese Corn Recipe

Instructions:

If using frozen corn, cook it according to the package instructions. If using fresh corn, you can steam or boil it until tender. For canned corn, simply drain and rinse.

Melt butter in a medium saucepan over medium heat. If using garlic, add it to the butter and sauté for about 1 minute until fragrant.

Place the corn in a saucepan and stir. Add milk or cream and stir until heated through.

Slowly add the grated cheese, stirring until it melts and is thoroughly incorporated into the corn mixture.

Add salt and pepper to taste.

Transfer to a serving dish and garnish with chopped herbs if desired. Enjoy hot as a side dish or appetizer!

Feel free to modify the recipe by adding spices and vegetables for more flavor!

Cheese Balls | Cheese Balls Recipe | How to Make Cheese Balls | Easy Recipe forCheese Balls | Mini Cheese Balls | Cheese Balls Recipe Indian Style | Sausage Cheese Balls |

 

Cheese Balls | Cheese Balls Recipe | How to Make Cheese Balls | Easy Recipe for Cheese Balls | Mini Cheese Balls | Cheese Balls Recipe Indian Style | Sausage Cheese Balls | Cheese Balls Recipe: This is an easy-to-make snack for kids. You can make it for a birthday party or any other small function. You can also add some vegetables like sweet corn, bell peppers, and carrots to make it healthier. So, let's learn the full recipe for easy cheese balls.

Ingredients:

- 1 cup soft cream cheese

- 1 cup grated cheddar cheese

- 1/2 cup grated Parmesan cheese

- 1/4 cup finely chopped green onions

- 1/4 cup chopped nuts (like walnuts or pecans)

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- Salt and pepper to taste

- Optional: herbs like parsley or dill for flavor and garnish

Cheese Balls

Instructions:

In a large mixing bowl, combine the soft cream cheese, cheddar cheese, and Parmesan cheese. Mix well until smooth and creamy.

Add green onions, garlic powder, onion powder, salt, and pepper. Adjust seasonings to taste.

With your hands, take small portions of the cheese mixture and roll them into small balls about 1 inch in diameter.

In a shallow bowl, spread chopped nuts (or any other coating of your choice). Roll each cheese ball in the nuts to coat them evenly.

Place the cheese balls on a plate and let them chill in the refrigerator for at least 30 minutes to firm up.

Once cooled, serve the cheese balls as an appetizer with crackers or vegetables. You can also garnish them with fresh herbs.

Enjoy your delicious cheese balls!