Saturday, February 26, 2011

beetroot greens saag with makki ki roti




Winters bring makki ki roti and sarason ka saag in the north of India . Although it is a childhood favorite(my mother used to make the best makki ki roti-sarson ka saag ) I could not make it for the last three winters. This winter I made it some 4 times and took pictures to share here. I made the saag with beetroot greens too and it was quite good.... the saag looks brownish , partly due to my hasty photography , there were specs of greens and reds in the bowl of yummy saag , to dunk the makki ki roti and slurp.We had aloo methi on the side , do you think that is too much greens ?

I often use beetroot greens with daals too , not the yellow lentils but the skinned varieties like whole mung , balck lentil or sometimes with rajma . The beet greens boiled and blended to a smooth paste make a nice addition to these daals , I have taken a few pictures of those daals but as the color or appearance of the daal doesn't look different , so I think it's not worth posting here. The taste of the dal remains almost the same too , as the spicing masks the taste of beet greens which in turn provide a nice thickness to the daal.

If the beet greens are from my garden , I use them in my salads too , but I didn't plant them for the last two seasons . Using the market beet greens for a salad is not a good idea as they are likely to carry some contamination. Pressure cooking is a good idea , or at least steaming or microwaving , before adding the leaves to a stir fry or daal . They make a very nice stir fry made this way...

I use all the leaves with the stem , chopping them finely and boiling them with some chana daal for this saag. For sarson ka saag too I do the same , some people like adding corn meal ( makki ka atta) for thickening , even my mother used to do the same. later I saw a sardaar ji adding chana daal while boiling , liked it and it became my way too from then on....


This boiled mix is blended coarsely . Some people like it smooth and you can do whatever way you like. If you like the saag smooth you should blend all the other ingredients smooth too. Mine is all coarse . Heating the mustard oil ( or ghee if you wish ) , adding cumin and coriander seeds ( coriander seeds give a nice flavor in the seasoning ) , letting them splutter and then the coarse paste of onion,ginger, garlic and green chillies. All of them to taste. A detailed recipe of the saag can be followed seeing this one...


Bhuno frying for a while and then goes the everyday curry masala ( a mix of coriander , cumin , black pepper and bay leaves powder in 4:2:2:1 ratio) and garam masala to it...bhuno a bit more and then add the tomato paste...

Add the paste of boiled beet greens , a handful of roasted kassori methi powder, mix well and cook for a while . Serve hot with or without butter on top with makki ki roti and any side dish of your choice . Or even without any sides , with makki ki roti it is a complete meal in itself.


Most of the times I boil the greens and freeze them ... it becomes easier at the time when you need to cook this meal . Making makki ki roti needs a bit of skill , you can see the stepwise procedure here.

Our Desi food is so healthy in all the ways possible that I don't see the need to abandon carbohydrates from my diet . Using more greens , salads and whole grains has worked for me . Any body who has a tendency for high uric acid cannot afford to stay away from carbohydrates . Whole grains is the answer .

19 comments:

  1. Wow, that looks like nothing I have ever seen before-very cool.

    Velva

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  2. great :)
    Its good bye to makka-ka- aata-in-saag from me.I too am a convert to "channa-daal- in saag"

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  3. Totally agree,desi food is so balanced and healthy,no sweat at all and so delicious.

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  4. saag with a big spoon of ghee is food from heaven..

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  5. that looks absolutely delicious! i have never tasted beet greens.

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  6. I never tried beetroot leaves,this recipe looks lovely and delicious.I visited first time here,you have lovely blogs.
    cheers

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  7. Thanks Lovely ladies...this is really a healthy yummy saag.

    Welcome Rani to this space.

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  8. you can turn any green into a nice dish, sangita, hats off. sundar can eat anything like this if it is good fr health

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  9. Hi Sangeeta,

    Thanks for visiting my space and all the encouraging comments. You have a great blog yourself with so many healthy recipes. Coming to this recipe, I liked the use of beetroot greens for the saag. Must try this for sure :)

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  10. This look superb...First time here...Lovely space

    FunWidFud

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  11. Looks very yummy, a nice healthy side dish.

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  12. I guess I am coming for the first time here. All your recipes are very nutritious and healthy. This Green saag is on my try list, very comfy food.

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  13. Hello Dear,
    Looks really yummy.
    There is a event running in my blog,u can send your entries:)
    http://rumanarawat.blogspot.com/2011/03/treat-to-eyes-series-1.html

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  14. looks great sorry never tried whole wheat scones sangeeta not really much of a baker wish I could help you

    hugs Rebecca

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  15. Lookn superb...First time here...Lovely space. Happy followin u...

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  16. desi food rocks! i love the idea of using beet greens... wish i had a garden too... but we're shifting home soon and will have a spare balcony and i am already making plans. i love makai ki roti and sarson saag and only recently figured out adding the cornmeal bit... must say the result was very creamy, cant call it thick.

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