Ingredients with Measurements:
For Sarson Ka Saag:
- 1 bunch of mustard greens (about 500g)
- 1 bunch of spinach (about 250g)
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons ghee
For Churma Laddoo:
- 1 cup whole wheat flour
- 1/2 cup ghee
- 1/2 cup jaggery
- 1/4 cup chopped almonds
- 1/4 cup chopped cashews
- 1/4 cup chopped pistachios
- 1/4 cup desiccated coconut
Special equipment needed:
- Pressure cooker
- Food processor or blender
- Mixing bowl
- Laddoo mold or your hands
Step-by-step instructions:
For Sarson Ka Saag:
1. Wash the mustard greens and spinach thoroughly and chop them roughly.
2. In a pressure cooker, add the chopped greens, onion, tomato, green chilies, ginger-garlic paste, cumin seeds, coriander powder, garam masala, red chili powder, turmeric powder, and salt.
3. Add 1 cup of water and pressure cook for 4-5 whistles or until the greens are cooked well.
4. Once the pressure is released, open the cooker and blend the mixture in a food processor or blender until smooth.
5. In a pan, heat 2 tablespoons of ghee and add the blended mixture. Cook for 5-7 minutes or until the mixture thickens and the ghee separates.
For Churma Laddoo:
1. In a mixing bowl, add the whole wheat flour and ghee. Mix well until the mixture resembles breadcrumbs.
2. Add jaggery and mix well until the mixture comes together.
3. Add chopped almonds, cashews, pistachios, and desiccated coconut. Mix well.
4. Take a small portion of the mixture and shape it into a laddoo using a laddoo mold or your hands.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Pressure cooker: High heat
Pan: Medium heat
Serving size:
Serves 4
Nutritional information:
Sarson Ka Saag:
Calories: 150
Fat: 10g
Carbohydrates: 12g
Protein: 5g
Churma Laddoo:
Calories: 200
Fat: 10g
Carbohydrates: 25g
Protein: 4g
Substitutions for ingredients:
- Mustard greens can be substituted with kale or collard greens.
- Jaggery can be substituted with brown sugar.
Variations:
- Add a dollop of butter on top of the Sarson Ka Saag for extra richness.
- Add a pinch of asafoetida (hing) to the Sarson Ka Saag for extra flavor.
Tips and tricks:
- Make sure to wash the greens thoroughly to remove any dirt or grit.
- Use a sharp knife to chop the greens to make the process easier.
- Add a little water if the mixture is too thick while cooking.
Storage instructions:
- Sarson Ka Saag can be stored in an airtight container in the refrigerator for up to 3 days.
- Churma Laddoo can be stored in an airtight container at room temperature for up to a week.
Reheating instructions:
- Reheat Sarson Ka Saag in a pan over medium heat until heated through.
- Churma Laddoo can be eaten at room temperature or heated in the microwave for a few seconds.
Presentation ideas:
- Serve Sarson Ka Saag in a bowl with a dollop of butter on top and Churma Laddoo on the side.
- Garnish Sarson Ka Saag with a sprinkle of chopped coriander leaves.
Pairings:
- Serve with hot roti or naan bread.
Suggested side dishes:
- Serve with a side of raita or cucumber salad.
Troubleshooting advice:
- If the Sarson Ka Saag is too bitter, add a little sugar or honey to balance the flavors.
- If the Churma Laddoo mixture is too dry, add a little more ghee to make it come together.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before cooking.
- Make sure to cook the greens well to avoid any foodborne illnesses.
Food history:
- Sarson Ka Saag is a traditional Punjabi dish made with mustard greens and spinach.
- Churma Laddoo is a traditional Rajasthani sweet made with whole wheat flour and jaggery.
Flavor profiles:
- Sarson Ka Saag is a spicy and slightly bitter dish with a creamy texture.
- Churma Laddoo is a sweet and nutty dessert with a crumbly texture.
Serving suggestions:
- Serve Sarson Ka Saag and Churma Laddoo as a main course or as a dessert after a meal.
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Region: Indian