Makkai ki roti

I got some great fresh looking mustard greens from the Indian store and I was going to make Makkai ki roti, sarson da saag for dinner. But...but...but...I did not have any corn meal.
Leaving in a country which is not my mother's land I have learned to improvise ...and improvise I did. And yum yum yum the results.

Makkai ki roti (Indian bread made with corn)

Makkai ki roti

Ingredients:

1. 1 can sweet corn drained
2. 2 cups whole wheat flour
3. ghee for frying

Grind the corn to a smooth paste with some water. Mix this with the whole wheat flour into a smooth paste. Set it aside for 20 minutes.

Divide the dough into 8 parts. On a clean surface sprinkle some wheat flour and roll the rotis. Heat a griddle and fry the roti on a medium low flame for 2-3 minutes. Flip and apply some ghee and flip for a minute. Serve with paneer sarson ka saag

Dal Sarson Wali aur Kakoda Fry

The other day I wanted to make Sarson Ka Saag which has become my favorite lately. And since I was at the Indian stores I got a couple of bunches of saag or sarson ka saag or the mustard greens. And today I made dal with these greens and it was great
                              I served it with Kakoda or Kantola fry. If possible always get the fresh Kantola and cut them but since its so rare I get the frozen package. The thing with frozen Kantola is, they use the very small Kantola also which can be bitter sometimes. Anyway, here is the yummy vegetarian dinner recipe

Kakoda Fry (Simple Teasel gourd fry)

Kakoda Fry

Ingredients

1. 12 oz frozen package of teasel gourd thawed
2. 1/2-3/4 cup sliced red onion
3. 1 green chilly sliced
4. 1/2-3/4 teaspoon salt
5. 1/2 teaspoon chilly powder, cumin, coriander powder, turmeric
6. 1 heaped teaspoon peanut powder
7. 1 tablespoon each of chopped cilantro, chopped mint
8. 1-2 tablespoons oil

In a pan heat the oil and fry the cumin for a minute. Add the onions and fry till they become translucent. Add green chillies and fry for a minute. Add the kakoda and reduce the heat to medium low. cover and cook for 10 minutes. Stir occasionally. Add the rest of the ingredients except peanut powder and fry for 5 more minutes. Add the peanut powder stir to combine and fry for 5 more minutes. Cut the heat, sprinkle the mint and cilantro and stir well. Serve

Dal Sarson Wali (Yellow split green grams with tomato and mustard greens)

Dal Sarson wali

Ingredients:

1. 1 cup yellow moong dal dry roasted
2. 2 cup mustard greens roughly chopped and washed
3. 1 large or 2 medium small tomatoes chopped
4. 1 tablespoon chopped onions (optional)
5. 1 big garlic pod chopped
6. 1/4 teaspoon each of mustard seeds, cumin, asafatida
7. 1 green chilly chopped
8. 1/2 teaspoon each of salt, turmeric
9. 2 red chillies broken
10. few curry leaves
11. 2 teaspoons oil

In a pressure cooker, cook the dry roasted dal, mustard greens and tomatoes and cook for 4-5 whistles with 2 cups of water and turmeric. After the steam escapes open the cooker and mash the dal. Add 2 more cups of water and boil for 5 minutes. In a pan heat the oil and fry the cumin and mustard seeds for a minute. Add onions if using and fry for a couple of minutes. Add the rest of the ingredients and fry for a couple of minutes. Add this to the dal and salt and continue to boil for 5-6 more minutes. Serve with roti or rice and kakoda fry