How to make Sarson Ka Saag (mustard leaves)

Ingredients:

• 1 Onion, finely chopped
• 1tsp Salt
• 1/2 tsp Haldi powder
• 1/2 cup Ghee or Mustard oil
• 1/2 cup Water
• 1/4 tsp Asafoetida
• 1 tsp Ginger, crushed
• 1 tsp Red Chilli powder
• 1 tbsp Corn flour
• 1tsp Garlic, crushed
• 2 bunches of fresh mustard leaves
• 1bunch fresh Spinach leaves
• 4 green Chillies
• 1/2 tsp Garam masala (to garnish)
• 1 green Chilli, finely chopped (to garnish)

 Method:

1. Place the mustard and spinach leaves with the water into a deep sauce pan and bring to the boil. Then cover and allow it to cook for 20 minutes until the leaves are tender.
2. Using a hand blender, blend the cooked leaves into a smooth paste.
3. Heat the ghee or oil into a sauce pan and fry the onion on medium heat until golden brown.
4. Add the remaining ingredients, and if needed, add some water as well. Constantly stir for 10 minutes.
5. Incorporate the mustard leaves and spinach puree and continue stirring for 15 minutes on a low heat.
6. Cover and simmer for 10 minutes.
7. Garnish with garam masala and a finely chopped green chilli.
8. Best served with either maize chapati or plain chapati.

How to make Whole Black Urid and Channa Daal

Ingredients:

• 1 Cup Whole black Urid, soaked over night
• 1/2 Cup Channa Daal
• 5 Cups of Water
• 1/2 tsp Coriander powder
• 1/4 tsp Haldi powder
• 1/2 tsp Salt
• 1/2 tsp Red Chilli powder
• 1/4 tsp Asafoetida powder
  
  Tarka
• 100g Butter
• 1tsp Garlic, crushed 
• 1tsp Ginger, crushed
• 2 Green Chillies, finely chopped
• 1/2 tsp Mustard
• 1/2 tsp Cumin Seed, roasted
  
  Garnish
• 1tbsp Green Coriander, chopped
  
  Method
  1. Wash both daals 3 to 4 times.
  2. Add the water and all the remaining ingredients into a adequate sized pan with the washed daal, bring it to a boil and allow it to cook for 45 minutes over a medium heat until the daal is cooked and looks creamy. Alternatively, cook it in a pressure cooker for 15 minutes over a medium heat.
  3. To make the tarka, heat the butter in the frying pan and add all the spices mentioned in the ingredients and allow it to cook on a low heat for 10 minutes then mix into the cooked daal.
  4. Garnish with green chopped coriander and serve with plain white rice or with chappaties.

Baryani Mix Vegetable

Ingredients

• 1 onion, chopped
• 1/2 tsp, Garlic, crushed
• 1/2 tsp Ginger, crushed
• 6 tbsp Butter, Ghee, or Rape seed oil
• 2 cup Mix vegetable
• 1 tbsp salt
• 1 tsp Garam masala
• 2 Tomatoes, chopped
• 1 tsp Coriander powder
• 2 Cinnamon sticks
• 1 tsp Cumin Seed
• 6 Clove
• 2 Black Cardamom
• 1/4 tsp Black Pepper, powder
• 2 cups Basmati Rice, soaked for 20 minutes
  
  Method

1. Heat the butter, or ghee, and fry the onion untill dark brown.
2. Add the chopped tomatoes with all of the spices and cook for 5 minutes on low heat then add the vegetables and mix for 5 minutes.
3. Add 5 cups of water and bring to the boil until the vegetables are tender.
4. Add the soaked rice and cook until the water evaporates and rice is cooked and then cover with a lid and leave for 3 minutes.
5. Best served with plain yogurt or with curry.