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You will need :
• 1 Kg. Sarson Ka Saag • 2 cups (450 ml.) Water • 25 gms. Jaggery • 1tsp. Salt
• 1 tsp. Ginger • 2 tsp. Makki ka Atta
How to Prepare
Wash the sarson ka saag and chop off the hard stems.
Place saag in the Food Processor Bowl.
Chop
fine. Remove and repeat same
procedure with the ginger.
Place the saag in a pressure cooker containing boiling water and add jaggery,
salt and ginger. Cover with lid. Reduce heat and cook for 15-20 minutes. Allow
pressure to drop on its own. Remove the lid. Cover the pan with a deep plate.
Put some water in the plate and cook for 15 minutes. Remove lid. Add makki ka
atta. Stir it well. Cover and cook for another 15 minutes. Remove from heat and
cool.
Put into Food Processor Bowl and
blend.
For the tadka, heat the oil, fry the ginger lightly and add the red pepper. Stir
well.
Add half of the tadka to the sarson pulp and let it come to boil once or twice.
Remove to heated serving dish and pour the remaining tadka on top.
For the tadka
• 50 gms. Butter/Oil/Ghee • 1 tsp. Ginger • ¼ tsp. Red Pepper
You will need :
• 300 gms. Green Chillies • 4 (250 gms.) Onions • 1½” Ginger • 6 colves Garlic
• A few Curry Leaves • 1 bunch Coriander Leaves • 50 gms. dessicated Coconut
• 50 gms. Peanuts • 1 tbsp. ground roasted Coriander Seeds • 2 tbsp. roasted
Cumin Seeds • 50 gms. Sesame Seeds • 100 gms. Tamarind soaked in warn
water
How to Prepare
Cut Green chillies lengthwise. Remove seeds.
Heat oil and deep fry green chillies till transparent. Remove and place on
absorbent paper.
SARSON KA SAAG
HARI MIRCHI KA SALAN
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Halve onions and put in the Feeder Tubes.
Slice.
Fry onions in the same oil till golden brown.
Roast the dessicated coconut separately on medium heat till golden brown in
colour. Remove.
Add peanuts and sesame seeds. Roast for 5 minutes. Remove.
Place coriander leaves in Food Processor Bowl.
Chop
Coarsely. Remove.
Place onions, coconut, peanuts, sesame seeds, coriander seeds, ginger, garlic
and cumin seeds in the Food Processor Bowl.
Blend
into a thick paste.
Heat oil. Add paste and cook for 5 minutes.
Add coriander leaves, curry leaves and green chillies, stirring continuously.
Add tamarind Juice and stir for 10 minutes.
Remove from fire. Sprinkle chopped coriander leaves and garam masala. Serve
hot.
You will need :
• For the marinade • 1 (1 kg.) Chicken • 1 tsp. Salt • 3 tbsp. Lemon Juice • A
pinch of Red Colouring • 12 cloves Garlic • 2tsp. ground Coriander Seeds • 2
tbsp. Vinegar • 1 tsp. ground Cumin Seeds • 1 tsp. Red Pepper • 4 tbsp. Curd
For the Sauce
• 4 tbsp. Butter • 10 (500 gms.) Tomatoes • 2 tsp. Salt • tbsp. Lemon Juice
• 6 tsp. Sugar • 8 tbsp. Cream • A bunch of Coriander Leaves
How to Prepare
Place all dry ingredients in the Food Processor Bowl. Blend for 10 seconds.
Add the remaining marinade ingredients and blend till a paste is formed.
Make cuts in the chicken and rub the paste on the chicken. Leave to marinate
for ½ hour.
Roast the chicken pieces in a grill till well done on all sides.
The marinade
The sauce and the chicken
Place coriander leaves in Food Processor Bowl.
Chop
and remove.
Place tomatoes in the Food Processor Bowl.
Puree
till smooth.
Add the remaining ingredients except the butter to the tomato puree.
Heat the butter and fry chicken pieces for 5 minutes.
Add sauce and leftover marinade mixture and cook over slow heat for
10 minutes.
Serve garnished with garam masala and chopped coriander leaves.
BUTTER CHICKEN
