Last weekend my classes finally got over (and i am still sulking over the amount of reading i have to do now). There were so many things which couldn't do due to these weekend classes. So, this weekend i got up very late, watched a movie in the multiplex after a very long time, had dinner at my favorite place and finally managed to cook(I loved the this part the most :)) . I decided to cook "makki di roti and sarson ka saag". But when i went to shop for the food items i couldn’t find the rest of green vegetables except spinach so i changed the menu to "Palak panner and makki di roti". Here is the recipe :
Palak Panner:
Ingredients:
Spinach : 2 bunch
Panner: 200 gms
Onion: 2
Garlic : 10 cloves finely chopped
Ginger: 20 gms finely chopped
Green chillies: 3
Method:
Heat ghee in a pan and add cumin seed to it . Add ginger, garlic and green chillies to it. Add onion (not finally chopped) to it and sauté for a while. Add spinach leaves and salt to taste. Sauté for a while and den add half cup of water and put a lid on the pan. When the spinach become soft , let the mixture cool and then grind it in a mixer. Put some ghee in a pan and fry the paneer cubes (you can however skip this step and just take panner cubes). Add the fried panner to the mixture and let the gravy boil on a slow flame for a while. Once done, season it with butter on the top.
Makki di Roti:
Ingredients:
Makki ka aata (don’t buy the white corn flour, ask specifically for makki ka aata)- 1 cup
Coriander (finely chopped)
Wheat flour( it’s difficult to knead just the makki aata , so it’s always better to add wheat flour)-1/3 cups
Method:
Knead makki and wheat flour and add coriander while kneading. Put a ball of kneaded dough on a polythene sheet and keep pressing it with your palm till it become round ( it’s better not to use “belan” as the dough will keep on breaking ). Put the roti on tawa and heat it like normal chapatti with help of little ghee. Serve hot.
I hope you like it , till next recipe Bon Apetit !!
ooooooooooh yummmy the makki do roti ..
ReplyDeleteand the recipee too loved it ..
Bikram's
Sounds good! :)
ReplyDeleteI cook palak paneer almost the same way. I do not grind the spinach leaves though; I feel it all becomes very liquid-like if I do that. I grind the tomatoes, onions and garlic.
@thegalnextdoor: yes, we can cook it like that also. i usually just grind it a little bit so that it don't become very liquidy.
ReplyDelete@Bikram: thanks :)
wow..salute!this recipe shows you have come a long way..i remember some time back you posted of your cooking woes..
ReplyDeletekeep going..