With the winter chill slowly setting in and the temperature happening, it’s advisable to deal with one’s well being and immunity, particularly within the wake of the prevailing circumstances. Dietitians and nutritionists are of the opinion that the most effective methods to take action is by having ghar ka khaana which is sourced regionally, is recent and seasonal. And with winters knocking on our doorways, what higher than sarson ka saag, made with mustard saag leaves, a kind of inexperienced leafy vegetable.
The Punjabi dish is usually made in winters as it’s mentioned to maintain the physique heat which, in flip, helps battle chilly spells.
Nonetheless, do you know that the saag leaves are additionally a powerhouse of many important vitamins? Right here’s dietitian Lavleen Kaur‘s detailed Fb submit on its well being advantages.
She mentioned, “My lunch today – Why the season’s first sarson ka saag is always special? When combined with makki di roti, makhan (butter), mooli (radish), amle da achar (amla pickle) and gur (jaggery), it can’t get more Punjabi!”
Well being advantages:
Makki or cornmeal roti: Wealthy in nutritional vitamins A, C, Ok, beta-carotene. Good for pores and skin, hair, coronary heart, mind and digestion. A great different for gluten-sensitivity.
Sarson or mustard leaves: Wealthy in top-class antioxidants and important micronutrients, primarily iron. Good for hypertension and coronary heart sufferers.
White butter: Make it at residence and revel in a dollop in your saag to get wholesome fats which helps take up your meal.
Amla pickle: Provides vitamin C.
Radish: A few sticks add fibre content material.
Jaggery or fennel seeds: Help in digestion and fulfill post-meal candy cravings.
Right here’s how one can make the scrumptious dish, courtesy Chef Vaibhav Bhargava, Sheraton New Delhi Resort
For Sarson Ka Saag
250g – Mustard leaves
125g – Bathua leaves
125g – Spinach leaves
240g – Fenugreek leaves
200g – Onions
50g – Ginger
20g – Inexperienced chilies
5g – Crimson chili powder
1000ml – Water
50g – Maize flour
Salt to style
100g – Onion
20g – Oil
Makki ki Roti
500g – Maize flour
150ml – Water
5g – Ajwain
20g – Ghee
Salt to style
For Sarson ka Saag
*Clear and chop all of the greens and wash once more in operating water to take away dust. Repeat the method 3-4 instances.
*In a strain cooker, add all of the components besides maize flour and cook dinner for 8-10 minutes.
*Put the greens together with inventory and maize flour in a blender and mix it for a minute.
*Take a bowl and pour the blended greens in it. Now, take a pan, add the greens and simmer for 20-25 minutes.
*In one other pan, warmth oil or ghee, add chopped onions and saute until brown. Add the ready saag and stir fry. Hold stirring for a number of minutes.