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   MSGID: 35686.fidonet_cooking@1:105/500 2df8fba5   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Sarson Ka Saag   
    Categories: Indian   
         Yield: 1 Batch   
       
       750 g  Sarson saag   
              - (mustard greens)   
       250 g  Palak saag (spinach)   
         2 c  Water   
         1 pn Salt   
     1 1/2 c  Makki atta   
              - (corn/maize flour)   
         4    Green chile   
        25 g  Ginger   
         2    Onions   
         6 cl Garlic   
       100 g  Ghee   
       1/2 ts Red pepper powder   
       1/2 ts Garam masala   
       1/2 ts Dhania (coriander powder)   
       
     A Punjabi take on the Deep South's greens. Serve with corn bread or   
     roti. Excellent with crumbled bacon.   
        
     Note:   
        
     If you use from can (I do, I'm lazy) then skip the whole pressure   
     cooker part.   
        
     Add the saags, salt, and water into pressure cooker & cook over low   
     heat for 1-1/2 hours. Squeeze out saag and keep saag water aside.   
     Mash saag in the cooker until coarsely ground, and add makki atta,   
     and stir. Put back saag water and a little fresh water & boil over   
     slow fire.   
        
     Add green chiles & ginger & cook until saag gets thick. For tadka, add   
     chopped onions, ginger, garlic, red pepper powder; garam masala,   
     dhania & saute until onions are light brown. Mix into saag & garnish   
     with julienne of ginger fried in ghee.   
        
     Recipe by sanjuro   
        
     Adapted FROM: Roopa Gulati, NDTV Smart Cooky   
        
     Recipe FROM:   
        
       
   MMMMM   
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