Palak ka saag with makki ki roti and mooli ki sabzi
Palak ka saag with makki ki roti and mooli ki sabzi

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, palak ka saag with makki ki roti and mooli ki sabzi. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Palak ka saag with makki ki roti and mooli ki sabzi is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Palak ka saag with makki ki roti and mooli ki sabzi is something which I’ve loved my entire life.

Mooli aur Palak ka Saag is the best radish and spinach recipe for lunch and dinner. Easy to cook, yummy to taste and your family members will love it. In This Video You Will Learn How To Make Mix Saag!

To begin with this recipe, we must prepare a few components. You can cook palak ka saag with makki ki roti and mooli ki sabzi using 24 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Palak ka saag with makki ki roti and mooli ki sabzi:
  1. Take 500gm Palak
  2. Prepare 200gm Soya(bhaji)
  3. Prepare 1 cup Black urad ki daal
  4. Make ready 1/2cup Makki ka aata
  5. Prepare 1/4cup Gehu ka aata
  6. Take As needed Ghee
  7. Take 10-12 Garlic
  8. Make ready 1/4 tsp Hing
  9. Prepare as required Salad:mooli, green chilli
  10. Get as per taste Salt
  11. Take 1/2 tsp Red chilli powd
  12. Make ready 1 Lemon
  13. Prepare For roti
  14. Prepare 4-5 cup Makki ka aata
  15. Make ready as required Water
  16. Make ready As required Ghee/butter
  17. Get Mooli ki sbzi
  18. Prepare 500 gm mooli (with leaves)
  19. Prepare 10-15 Garlic
  20. Prepare as per taste Salt
  21. Take 1/2tsp Red mirch
  22. Prepare 1/4 tsp Haldi
  23. Get as required Oil
  24. Make ready 1 pinch Hing

Key Ingredients: sarson saag, palak saag, bathua saag, water with a pinch of salt, makki atta, Green chilli, ginger, Onions, Garlic cloves, ghee. How to make Makki Ki Roti - Sarson Ka Saag. Clean the sarso saag, remove stalk and separate the leaves from it. Wash the leaves thoroughly with water, drain out the excess water and chop the leaves finely.

Instructions to make Palak ka saag with makki ki roti and mooli ki sabzi:
  1. Firstly wash and cut palak ar soya. Finely chopped. Pressure cook palak, soya, urad daal add 1cup water. Add salt, turmeric, and whistle2. Cook.
  2. Wash and finely chopped Mooli. And pressure cook 2 or 3 whistle.
  3. Boiled mooli cool down. Press the mooli with palm and excess extra water removed.
  4. Take a kadhai or pan. Heat mustard oil add chopped garlic saute, add hing, add haldi saute 2-3sec. Add boiled mooli, add some salt, red chilli powder saute. And frying 5 min slow flme. Ready to serve.
  5. Take 1 bowl add 1/2cup makke ke aata, and genhu ka aata add water and make a batter lumps free liquid consistancy.
  6. Relief palak pressure add liquid (of makke ka aata) and stir regular on medium flame.
  7. 4-5min stir and saag is so thick consistency. Flame is off.
  8. Take tdka pan add ghee heat, add chopped garlic, golden clr, add hing, red chilli powder and pour on to palak saag.
  9. Makke ka aata add water and make dough (pura dough 1 br mein tayar and karein)thoda thoda kar tayar karein. 2 roti bnane ke bad fr se 2 roti ka dough tayar karein. Agr sra dough 1 br mein lagalengy to roti sahi s ban nahi pati hai
  10. Pani ko laga kar palm ki help se roti bnye. Slowly slowly nahi to tut jti hai. Roti jab ban jye to tawe par daale ar spatula ki hlp s plt de fr slow flme pe senk le. Butter ya ghee lagye.
  11. Palak mein tdka lagakar lemon juice dale, ar mooli ki sbzi ar makke ki roti, ke sth serve karein.

Simple Roasted Chicken, Chicken Biryani, Sarson Ka Saag And Shami Kebab. Maash ki Daal kay Dahi Baray, Meethi Chutney and Watermelon Float. A simple and delicious Spinach (Palak) recipe, cooked with garlic cloves and dry red chilies in mustard oil. This Kashmiri Saag is a semi-dry version and goes very well with steamed rice. Keep this dish in a soupy texture, don't evaporate the water completely from it.

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