| Punjabi |
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Punjabi people are robust with robust appetites. The Punjabi tandoori
cooking is celebrated as one of the most popular cuisines throughout the world. Huge
earthen ovens are half buried in the ground and heated with a coal fire lit below it.
Marinated meat, chicken, fish, paneer, rotis and naans of many types are cooked in this
novel oven and the results are absolutely scrumptious! Winter, in Punjab, brings in the
season of the famous 'makki ki roti' and 'sarson ka saag'.
SARSON KA SAAG
Mustard leaf curry
Serves: 6
Cooking time: 1 hour 30 minutes
Ingredients
1 kg sarson (mustard greens), chopped finely
1/4 kg spinach, chopped finely
2 cms piece ginger, minced
4 cloves garlic minced
2 green chillies, minced
2 red chillies
2 tbsps gram flour, sieved
1 tbsp butter
Ghee
Salt to taste
Preparation
Boil both the greens till soft. Remove excess water and mash the leafy vegetables well and
reserve. Heat 4 tbsps ghee and add ginger, garlic, green chillies and broken red
chillies.
When the masala is brown, add mashed saag and salt. Mix gram flour in a little water and
add to saag. Simmer for at least 30 minutes. Serve, topped with a spoon of butter, with
makki (maize flour) ki roti.
METHI KI MISSI ROTI
Fenugreek leaf rotis
Serves: 4
Cooking time: 1 hour
Ingredients
1/2 kg wheat flour, sieved
4 tbsps gram flour, sieved
1 cup methi leaves, chopped
2 spring onions, chopped finely
3 tbsps curds, well beaten
Ghee
Salt to taste
Preparation
Mix wheat flour with gram flour, salt, curds, 1 tbsp ghee, onions and methi leaves. Mix
well. Add enough water to make a stiff dough. Set aside for 30 minutes. Make into
lemon-sized balls. Roll each into a 12-cms circle. Cook on a hot greased griddle till
brown on both sides. Serve hot, dotted with butter.
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