Sarso Da Saag - Swaad Punjab Da!
Come winters, and you open the trunk to get your hands on your warm clothes. Did you think that was the only way out to beat the chill? Here, at my spice trail let me share the recipe of an all-time favourite winter dish of India – Sarso Da Saag! All my Punjabi friends will definitely relate with what I am sharing here. Fill your hunger with this awesome tasting dish this season.
In the next post, I will tell you how to make Makke Di Roti (Corn Meal Bread); that is what you savour this dish with. Let’s roll, people.
- 1 cup of chopped mustard leaves
- 1 cup of chopped spinach leaves
- 1 cup of chopped methi leaves
- 1 ½ cup of chopped tomatoes
- 3 medium size chopped onions
- 3 tbsp of oil
- 3 tbsp of ginger garlic paste
- ½ tsp of cumin seeds
- 2-3pcs Green chillies
- 2tsp of coriander powder
- 2 tbsp of butter
- Salt to taste
- In a pan add oil and leave it to simmer. Now add chopped onion, ginger & garlic paste and cumin seeds cook until it turns to slight golden.
- Add tomatoes, coriander powder, salt and green chilies. Cook for 2-3 min, now add all the leaves to it and ½ cup of water.
- Cook it till the water is burnt and saag leaves oil.
- Serve it hot with a spoonful of melting butter over it.
- Have it along with Makke di Roti!
Fruity Truffle Pudding - Good Mood Food!
Pudding often denotes a light, delightful and sweet milk-based dessert. The original belief that puddings are made with eggs is no longer a compulsion. Good news for all the Veggies – puddings can be made without eggs too!
Custard, cream, cake, seasonal fruits etc are just the right mix to prepare a perfect pudding. Enjoy it after any meal or just have it to ping your mood. After all, sweets are well-known mood boosters.
- ½ liter milk
- ½ cup of sugar
- 4 tablespoons rose flavor custard powder
- 1 teaspoon of gelatin
- Sliced sponge cake
- 1 cup fresh strawberries
- 4 teaspoon of strawberry marmalade
- 2 tablespoon of roasted almonds
- 1 cup fresh whipped cream
- 1 can of lychee
- Boil milk; add sugar and custard to it. Keep stirring till the liquid thickens. Add gelatin to warm water and mix till it disperses, mix the same into the mixture. Leave it to cool in the room temperature and then refrigerate it.
- Take slices of the sponge cake, and soak it in the lychee syrup.
- Spread some strawberry marmalade over the cake.
- Take a frying pan, and caramelize some sugar. When brown, add chopped strawberries to it.
- Take a serving glass or bowl and spread strawberry crush into the glass. Start making the layers.
- Prepare the first layer by adding 2 tbsp spoons of custard, add then soaked cake slices.
- Sprinkle caramelized strawberries and chopped lychee. Make a layer of whipped cream.
- Repeat the layers and end with stiff peaks of whipped cream. Sprinkle strawberries and almonds.
- Serve chilled.
Sweet Corn Chicken Soup - Perfect Indo-Chinese Recipe!
Like many in the world, I too have the sweet corn chicken soup on my all-time-favorites list. It’s the wish to have the soup that made me plan a visit to an Indo-Chinese restaurant every time. But, soon I stopped this practice. Don’t get me wrong here, I still swear by their preparation. It is just that I myself acquired the art of making this soup. A few experiments here and there and I finally hit the bull’s eye!
Trust me, it doesn’t take much of a time to get ready. It’s simple and interesting. If you are one of those who haven’t tried the soup ever, you must try this. You will love the delicate taste of corn amidst some tender chicken pieces. Here’s how.
- 8 pcs of chicken wings
- 2 teaspoon of minced ginger
- 2 teaspoon of minced garlic
- 1 small-sized tomato
- 1 onion
- ¼ teaspoon of black pepper
- ¼ teaspoon of grounded black pepper
- 1 can of sweet corn
- 1 egg
- 3 tablespoon of corn starch
- 1 ½ teaspoon of Soya sauce light
- Chopped green and red chilies dipped in vinegar
- 3 tablespoon of cream
- Chopped spring onion for garnishing
- Salt to taste
- In a pressure cooker add chicken wings, 1 tsp of ginger, 1 tsp of garlic, 1 tomato chopped into 4 pcs, 1 onion, 1/4th tsp black pepper, salt to taste and then add about 5 cups of water.
- Lock the cooker and wait for about 3 whistles.
- When done just strain the stock into a pot and take the chicken and shred it.
- Now boil the stock, meanwhile coarsely blend about ¼ can of corn in a mixer and now add the same along with full corns into the boiling stock.
- Add shredded chicken, Soya sauce, cream, ½ tsp vinegar and chilies as per your taste.
- Whip an egg and with the use of a strainer pour the egg into the boiling pot.
- Keep mixing to get thin white strands of egg and so that the egg doesn’t form lumps.
- Take corn starch and nicely dissolve it in cold water. Now add the same in the soup and keep stirring to avoid lumps.
- Leave it to boil for few minutes.
- Remove the soup in a serving bowl and serve it HOT!