From the kitchen of Chef Arshdeep Singh, junior sous chef, Cubbon Pavilion, ITC Gardenia Hotel, comes the quintessential Punjabi farmer’s meal –Makke ki Roti aur Sarson da Saag. This is as rustic as you can get. The dish kinda holds aloft the Agrarian culture of Punjab. It’s made with corn, mustard, sugarcane and dairy – ingredients which have ‘Punjab’ written all over it. It is a seasonal dish and generally consumed during winter months for two reasons: it is during this season that mustard is cultivated and secondly, Makke ki Roti aur Sarson da Saag is a very rich dish that’s ideal for the cold winter months. Because the only way you can enjoy the dish to its fullest is when it is accompanied by large dollops of butter and ghee. Definitely not for the dainty waists.
Sarson Ka Saag
Saag leaves – 2kg (50% mustard leaves and the rest could be a mix of spinach, bathua or dill or any other green available)
Green chillies – 50gms
Chopped onion – 100gms
Chopped ginger – 10gms
Chopped garlic- 15gms
Ghee -80 gms
Garam masala powder
Salt- To taste
- Boil the Saag Leaves & green chillies in salted water, until soft.
- Strain and blend into a coarse paste.
- In a vessel, heat ghee and sauté onions, garlic, ginger.
- Add garam masala powder.
- Add the saag puree, cook till it leaves the ghee.
Makki Ki Roti
Maize Flour – 400gms
Ajwain – 10gms
Salt – 10gms
Ghee – 30 gms
- Combine maize flour, ajwain, salt and lukewarm water.
- Knead to make a smooth dough
- Portion it into roundels of 30 gms
- Flatten it with hand and grill it on both sides while applying ghee.
Serve hot with jaggery and white butterFrom February 17
From February 17- 25 Cubbon Pavilion will be celebrating Punjabi cuisine.