Phulkobi Patra Bhaja (Cauliflower leaves stir fry with pink lentil)

Ingredients :-

Phula Kobi Patra (Cauliflower leaves) - 1 bunch (wash and clean it properly and then finely chop)

Baingan (Brinjal) - 1 medium size (finely chopped)

Masoor Dal (Pink lentil) - 1/4 cup (soaked in water about 20 mins)

Onion - 1 no. (thinly sliced)

Garlic cloves - 6-8 pods (Crushed)

Green chilly - 2 nos.

Dry Red chilly -1 nos.

Tomato - 2 nos. (I've used here 4 nos. of baby tomatoes)

Cumin seeds - 1/2 tsp

Mustard seeds - 1/2 tsp

Salt to taste

Method :-

• Heat oil in a kadai/pan. Add the cumin-mustard seeds and red chilly. When it start to splutter, add the onion slices, crushed garlic, chopped green chilly, soaked masoor dal and saute for a few minutes. 
• Now add the chopped brinjal and mix well. Add the chopped Kobi patra, sprinkle salt to taste and cook in medium flame about 5-8 minutes. 
• When the leaves get cooked, add the chopped tomatoes and cook more 2-3 minutes in high-medium flame.  
• Any one can also add fried crushed badi (Urad dal Wadi) and then switch off the flame.
• Serve hot with steamed rice, Pakhal bhat etc.   

KAKHARU PATRA SAGA BHAJA (PUMPKIN LEAVES WITH YELLOW SPLIT PEAS)

Ingredients :-

Kakharu Patra (Pumpkin leaves) - 2 cups (Finely chopped) 

Roasted Mung Dal (Yellow Split Peas) - 1 cup

Milk - 1/2 cup

A Pinch of Sugar

Salt to taste

Turmeric powder - 1/2 tsp

Water - 1 n 1/2 cups

For Tempering :-

Panch phutan - 1 tsp 

Onion chopped - 2 nos.

Garlic crushed - 2 tsp

Green chilly chopped - 1 tsp

Dry Red chilly - 1 no.

Method :-

Clean n wash the roasted mung dal and boil it with water. Add salt to taste n haldi. Cover it and let it boil for 5 minutes. When it half cooked add the pumpkin leaves, milk and a pinch of sugar and again cook about 5-8 minutes.

For tempering, add oil to the pan. Add panch phutan, dry red chilly, green chilly, when it start to splutter add the chopped onion, crushed garlic and saute for a while. Add the boiled pumpkin leaves to the tadka and mix well about 2 minutes. Switch off the flame and Serve hot with rice..Enjoy the ultimate flavour of this Saga bhaja with Pakhal bhata (water rice).

MAKKI DI ROTI SARSON DA SAAG (INDIAN MAIZE FLAT BREAD WITH MUSTARD LEAVES CURRY)

MAKKI DI ROTI N SARSON DA SAAG, IS A TRADITIONAL PUNJABI DISH. THIS IS ONE OF MY FAMILY'S FAVORITIE. A VERY HEALTHY AND EASY TO COOK RECIPE IS BEST IN WINTER. IT'S A VERY GUD EXPERIENCE WHILE PREPARING IT AND FEEL THE AWESOME FRAGRANCE OF PUNJAB IN MY KITCHEN.

Makki Di Roti Ingredients :-

Makki ki Atta (Maize flour) - 2 cups

Gehun ki Atta (Wheat Flour) - 1/2 cup

Ajwain (Carrom) Seeds - 1 tsp

Chopped Coriander Leaves

Chopped Green Chillies - 3-4 nos.

Grated Ginger - 1' inch 

Salt to taste

Cooking Oil - 1 tsp

Warm water - 1 cup Or as needed

Ghee / Oil for frying

Method :-

Take all the ingredients together in a bowl and knead a soft pliable dough. Cover with a wet muslin cloth for just 10-15 minutes. Divide the dough into equal balls and roll with a rolling pin very carefully. Or you can make it by pressing between your palm very slowly. Heat a tawa or pan and cook on a low-medium flame, with or without a brushing of oil/ghee. Now its ready to eat..

Sarson Da Saag Ingredients :- 

Sarson Saag (Mustard Leaves) - 1 bunch 

Palak Saag (Spinach Leaves) - 1/2 bunch

Chopped Onion - 1 big size

Chopped Ginger - 1 tsp

Chopped Garlic (Gud qnty) - 3-4 tsp

Chopped Green Chillies - 1 tsp (as your choice)

Tomato chopped or Puree - 3 nos.

Coriander Powder - 1/2 tsp

Garam Masala Powder - 1/2 tsp

Turmeric Powder - 1/4 tsp

Makki ki Atta - 1-2 tsp

Salt to taste

Ghee / Oil - 2 tsp

Butter - 1 tsp

Method :-

First clean, wash and chop both the Saag clearly. Boil with 1 cup water, add 1' inch ginger, 4-5 garlic cloves and 2 green chilles for 5-10 minutes in a pressure cooker or deep pan. Drain it and allow to cool. Blend it in a blender or hand blender. Now heat 1 tsp Ghee/Oil and 1 tsp Butter in a deep pan. Add chopped onion, chopped ginger-garlic, green chilli and saute for a minute. Add tomato puree, all dry masalas and cook till oil separates from masala in a medium flame. Pour the Saag Puree and cook for 8-10 minutes. Add maize flour at the middle of the time and again let it cook. Add little butter on it and switch off the flame. Serve this healthy and yummy typical Punjabi Dish with Mixed Salad-Nimbu ka Achaar and lil extra Sliced Onion.

SAGA-PARIBA MAHURA RECIPE

Mahura is a very famous prasad of Lord Jagannath, Puri.

Ingredients:-

Kancha Kadali (Raw Banana) - 1 no.

Kakharu (Pumpkin) - 1/2 cup

Baigan (Brinjal) - 1no.

Saru (Arum) - 3 nos.

Desi Alloo (Yam) - 1/4 cup

Kandamula (Sweet Potato) - 1 no.

Koshala Saga - 1/2 Bunch

Nadia Kora (Grated Coconut) -3-4 tsp

Mustard seeds (1 tsp) + Fennel Seeds (1/2 tsp) + Red Chilly - Make a fine Paste

Grated Ginger - 1/2 tsp

Roasted Fennel n Cumin Seeds Powder - 1 tsp

Turmeric Powder - 1/2 tsp

Salt to taste

For Tempering :-

Ghee - 2 tsp

Panch Phutan (Cumin,Mustard,Fennel,Fenugreek,Nigela Seeds)- 1 tsp

Dry Red Chillies - 2 nos.

A Pinch Of Hing (Asafoetida) 

Method:-

Wash and cut all the veggies in small size. Boil them with half cup water with a pinch of turmeric powder and salt. Make a fine paste of Mustard seeds + Fennel Seeds + Dry Red Chillies. When the veggies are semi cooked add the paste, add grated ginger and chopped Koshala saga and again cook for 5-10 minutes. Add a pinch of sugar also.

For tempering, Heat ghee in a pan. Add panch phutan, crushed dry red chillies, hing. When it crackle, add the boiled veggies to the seasoning and sprinkle little roasted fennel and cumin powder. Add grated coconut for enhanced look and taste. Switch off the flame and now its ready to Serve..

NOTE:- Soak Mustard seeds in White Vinegar for 20-30 mins to remove its bitterness.

SORISHA SAGA BHAJA (SARSON/MUSTARD LEAVES FRY) (ODISHA RECIPE)

Ingredients :-

Sorisha Saga - 1 bunch

Potato - 1 no.

Brinjal - 1 no.

Onion  - 1 no. (Chopped finely)

Garlic cloves - 4-5 nos. (Crushed)

Green Chilli - 2 nos.

Dry Red Chilli - 1 no.

Panch Phutan - 1 tsp

Salt to tatse

Oil for frying - 2 tsp

Method :-

Wash and clean Sorisha saga thoroughly. Finely chopped it. Cut the potato and brinjal into small cubes. Heat oil in a pan. Add panch phutan, when it crackles, add dry red chilli, green chilli, chopped onion, crushed garlic and saute for a while. Add the vegetables and sprinkle a little salt and mix well. When the veggies are semi-cooked add the chopped sorisha saga and fry for 5-8 mins. without covering lids. Don't over cook the saga, let retain its green colour. Turn off the flame. Serve hot with rice or roti..

MULA SAGA (RADISH LEAVES WITH PEANUT PASTE) (ODISHA RECIPE)

Ingredients :-

Mula Saga (Radish Leaf) - 1 Bunch

Potato - 1 no. (Cut into small pieces)

Brinjal - 1 no. (Cut in small pcs)

Pumpkin - 1/2 cup

Radish - 1 small (Cut in small pcs)

Tomato - 1 no. (Cut in small pcs)

Turmeric Powder - 1/2 tsp

Peanut Paste - 2 tsp (Peanut, Garlic, green chilli - Blend to make a fine paste)

For Tadka :-

Onion - 1 no.

Garlic cloves - 5-6 nos.

Dry Red Chilli - 1 no

Green Chillies - 2 nos.

Panch Phutan - 1 tsp (Cumin, mustard, nigela, fenugreek, aniseed)

Refined Oil / Mustard Oil - 2 tsp

Salt to taste

Water - 1 cup

Method :-

Wash and clean the radish leaves thoroughly. Cut into small thin pieces. Cut all the vegetables into small pieces. Boil all the vegetables with radish leaves with 1 cup water. Just add a pinch of salt and turmeric powder to it and mix well. When veggies get half boiled, add the peanut paste and chopped tomato to it and mix.Cook till done.

Heat oil in a pan. Add Panch phutan, when it start to crackle add dry red chilli, chopped green chilli, chopped onion, crushed garlic and saute for a while. Pour the veggies with this tadka and mix. Turn off the flame. Serve hot with steamed rice or roti..    

KOSHALA SAGA BHAJA (STIR FRY) (ODISHA STYLE)

Ingredients :-

Koshala Saga - 1 bunch

Baigana (Brinjal) Chopped - 1 no.

Aloo (Potato) Chopped - 1 no.

Onion Sliced- 2 nos.

Garlic Crushed - 3-4 cloves

Green Chilli - 1 no.

Dry Red Chilli - 1 no.

Mustard Seeds - 1/2 tsp

A Handful of Fried Crushed Badi 

Mustard Oil - 2 tsp

Salt to taste

Method :-

Clean and wash the saga thoroughly. Cut into small size. Cut the Potato and Brinjal into small pieces. Heat oil in a pan. Add mustard seeds, dry red chilli, when it splutters add sliced onion, crushed garlic, green chilli and fry for a minute. Add the chopped vegetables and salt to your taste and mix well. Just fry till the veggies are semi cooked, then add the saga and stir well. Cook in high-medium flame till the moisture evaporate and it will dry. Next add the crushed badis to the saga, mix it and turn off the flame. Serve hot with steam rice..