PUNJAB DA THAAL

Hi friends 😊,

Today is Saturday. Everything just move in relief. Prepared lunch in punjabi style or you can say that I have prepared the PUNJABI THALI.

Winter has come and so has brought lots of veggies with itself. Yesterday bought few bundles of paalak (spinach) and sarson (mustard) saag. I was so happy after seeing these pretty bundles with the grocer in my nearest grocery shop. For the moment I felt blessed😇.

I prepared this SARSON DA SAAG following my mom’s recipe. In my childhood we used to get this saag nd makke ki roti from one of our neighbours. She was punjabi aunty. My mom borrowed this recipe from her as we were so many siblings that aunty’s share of saag didn’t give us satisfaction and everytime we wished to have more in our plate. Finally my mom got the recipe and then we used to get full bowl of it with makke or chawal ke aate ki roti 😄. Undoubtedly this one is authentic recipe as that Punjabi aunty got this recipe from her mom. So this is very old one. I am very fond of getting recipes from old and experienced persons because they have very authentic pitaara (box) of cuisines.

All the dishes present in this blog were in my list. But I made GAAJAR KA HALWA in the last shot when my hubby got the first fresh carrots of this season. Hence, I made the jhatpat wali recipe because it was already too late for the lunch. I saw this recipe in food safari on fox traveller. Planned to implement today. So below is the recipe of GAAJAR DA HALWA in jhatpat mode☺️.

INGREDIENTS:

2 cups grated carrot

2 tbsp of ghee to sauté carrots

200 gms condensed milk

1/2 cup full cream milk

2 tbsp milk powder

1/2 cup ghee

Few pinches of cardamom powder

Few crushed cashews

Few magajtari seeds nd waraq for garnishing

METHOD:

Heat 2 tbsp of ghee in a nonstick pan. Add grated carrots. Saute for 2 minutes.

Add both the milk and cover the pan for 15 minutes.

Now you can see that the carrots are cooked and the whole mixture has become condensed. Add milk powder and ghee. Fry the mixture for 3-4 minutes until oil leavens on the side of your pan.

Add crushed cashews and cardamom powder. Stir them well.

Take some portion in your serving bowl. Spread the waraq and magajtari seeds on top. Serve hot☺️.

Makkhan is homemade too with sprinkled black pepper, chilli flakes and lime seasoned salt.

Simple onion chilli as in salad.

Lassi is made with fresh curd, roasted jeera coarsed powder and salt.

Now came the turn of chaawal ke aate ki roti. Just boil 2 cups of water. Add 1 tsp salt. Now add 3 cups of rice flour. Mix them all properly. Now switch off the flame. Let it cool down. Now knead it properly as we do for makke ki roti. Roll nd roast. Apply 1 tsp of ghee on it and serve.

Now the final recipe of SARSON DA SAAG:

INGREDIENTS:

2 bundles of sarson or mustard leaves

1 bundle of palak or spinach

5 big sized juvenile onions

5 big chopped tomatoes

Coarsely grinded 1 big whole garlic, 4 inches of ginger and 6 green chillies (you can alter the quantity of chillies as per your taste)

1 tbsp red kashmiri chilly powder

1+1/2 tbsp of garam masala powder

3/4th cup of ghee

1 tsp each of cumin and mustard seeds

5-6 whole dried red chillies

Salt

METHOD:

Clean all the bundles of leaves and roughly chop them. Wash them properly with water and strain them out. Put all the leaves in a pressure cooker with salt and give 5 whistles at high flame. Minimize the flame to lowest and let the leaves cook for 10 minutes more. Now switch off the stove. No need to add water because leaves will release enough water for cooking.

By the time pressure is being released, heat ghee in a large skillet. Add cumin and mustard seeds. Let it splutter. Add red chillies. Sauté for 4-5 seconds. Add onions. Sauté until they become soft and pink. Add chopped tomatoes and little salt. Cover the skillet and let the onion and tomatoes get cooked for 5 minutes at medium flame or until tomatoes are too cooked.

Now add grinded ginger, garlic and chilli paste. Stir and fry for 2 minutes.

Add both the garam masala and red chilli powder. Fry for 4-5 seconds.

Before adding cooked leaves just give 2-3 pulses in mixer jar. Don’t make them paste. I gave 2 pulses in all.

Now add the leaves mixture into the skillet and mix them all properly.

Cook it for another 5 minutes till boiled at medium flame. Keep on stirring. Switch off the flame.

Serve with makke ki roti or chaawal ki roti. I enjoyed this saag with chaawal ki roti. Next time will try with makke ki roti.

FINGER LICKING LUNCH😋

KEEP COOKING😊

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