Friday, 17 February 2017

Mooli Aur Hara Saag #sikandalouscuisine



​2​
00 Grams Sarson Sa
​a​
g - Clean , use tender stems too- thats where the real flavors of any saag lie.
200 Grams Spinach
​ - Same logic with the stems as above !​
​150
 Grams Fresh 
​Mooli Leaves​
​1 Cup Grated Mooli / Radish​
1/2 " Ginger.
Green Chilies To Taste.
Salt.

The Tempering:
1 Inch Ginger - Thin juliennes.
1 Teaspoon Minced Garlic - Optional.
1 Teaspoon Jeera.
Dried Red Chilies
Pinch of Hing.
2 Tablespoons Ghee

1. Wash and chop greens fine.
 ​
Heat ghee , splutter jeera , add in the rest of the tempering ingredients , cook for 1 minute , 
​add the greens only, ​
cook 12-15 minutes till greens are nearly cooked.
​2. Now tip in the grated mooli ​
and cook another 
​5​
 minutes on low 
​.​ Mooli added this late into the cooking process keeps the bite and flavors alive . 

Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd.
​ #sikandalouscuisine​

Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/
More About My Work At , http://sikandalous-cuisine.blogspot.in/

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