Mustard Greens Recipe
Asslam O Alikum, Welcome to my New Blog. Today’s Recipe is very
Delicious and most Famous in Punjab. Let’s start the recipe Cornflour chapati
and you must have guessed it already Mustard Greens. Mustard Greens is made in
every Punjabi household I didn't used to like it as a child because the
cornflour chapati used to feel very dry and i was used to parathe i used to
always deny for Mustard Greens to my mother even after they made me eat Mustard
Greens every winter and because of that over a period of time it built up a
very good taste and i think as you grow up you appreciate things more after
growing up specially for the items your parents told you should definitely eat
this Mustard Greens keeps you warm in winters It's very nutritious as well and
it's simple to make as well you need good quality Mustard[Mustard leaves] and I’m
going to add Bathua [Lamb's quarters] in Mustard the story of this Bathua
[Lamb's quarters] is very interesting It's actually a weed when Sarson [Mustard
leaves] or Spinach grows It grows automatically near them Bathua [Lamb's
quarters] doesn't require any additional farming and this weed is not thrown
but used to make The Green Bathua [Lamb's quarters] gives very good taste in Mustard
Greens Infact Bathua's [Lamb's quarters] raita is made which tastes very good this
is how Bathua [Lamb's quarters] looks Bathua [Lamb's quarters] and Mustard[Mustard
leaves] both are very nutritious we will also add some Methi [Fenugreek leaves]
in Mustard Greens and all these three leaves Bathua [Lamb's quarters], Mustard[Mustard
leaves], Methi [Fenugreek leaves] are all given by winter , Methi [Fenugreek
leaves] not as much because it's bitter the main quantity is of Mustard leaves
[Mustard leaves] after that Bathua [Lamb's quarters] and little bit of Methi
leaves [Fenugreek leaves] so let's start making traditional way of Mustard Greens
one more important thing, Now all these leaves Bathua, Mustard and Methi We
will chop them roughly take a Cooker add some water into it now add the Mustard
[Mustard leaves] there are various ways of making Mustard Greens every
household's recipe differs of making Mustard Greens my mother used to make it
in a very simple way In which she also added Radish Leaves, The turnip even
Spinach and rather than cooking it in a cooker she used to boil the leaves once
then grind it all in a mixer and it made her work very easy Mustard Greens made
in a mixer also tastes good if you want you can make Mustard Greens by using a
mixer but the traditional way of making is in which we use hand Churner and mix
the leaves by using hand Churner and we will be making Mustard Greens by this
method add Methi leaves [Fenugreek leaves] while this is boiling we will add
some Green chillies I'm adding just one Green chilli because it's spicy and now
we will cover the lid and cook it give one whistle of the cooker and after that
cook it on medium flame for a few minutes look the leaves have melted leaves
are almost cooked, there is some water left which would evaporate in a few
minutes of cooking and now we will grind it the hand Churner Grind it as shown and
we will convert these leaves into the Green by grinding It can be done in a mix
as well In my home it's usually done in a mix but the Green which is grinded by
hand Churner It does take some time but the taste of this is better even the
texture is very different mash it will light hands and there are little stems
of the leaves, which will get mashed It requires hard work and it will take
some time grind it on low flame It might even splatter but the Green is going
to be very good this is how mashed the Green is looking If you want you even
mash it more or keep it like this It's upto you but right now the Green is
ready now let's keep it aside we will cook it on low flame meanwhile let's
prepare for its Tadka making Tadka is easy take 2 tbsp of Desi Ghee let it melt
if you want you can even use oil if you consume less butter or ghee that’s
perfectly fine you can cut down on the quantity, it’s perfectly fine but when
it's made in Desi Ghee, Mustard Greens tastes different and much tasty now
let's add some Hing(Local Name) [OPTIONAL] add some dry Red chilli now add some
Chopped Chilli, and Ghee awesome combination in Punjabi Dishes this combination
makes the dish a hit whatever you make Dal and Vegetable Just add this Tadka and
it will be just amazing the Garlic has turned slight brown and at this point we
will add some chopped Ginger give it a quick stir now add chopped onions i have
seen many people adding Tomato in the Tadka in my home we don't add it at all and
personally when i taste with and without Tomato i like it without the tomatoes the
flavor of mustard leaves comes better without Tomatoes so in the case of most
hard dishes we add Onion and Tomato in it It's a welcome change when you don't
have Tomatoes and you are adding only onions, Garlic and Ginger so my
recommendation is that don't add Tomatoes there is no need for Tomatoes the Onion
have started to become brown now we will add 1 tbsp of Chilli powder and 1 tbsp
of Coriander powder add some more of it on it these two spices will go in this
nothing else and no Turmeric, Zerra or Garam Masala not at all now let's add
the Green in the Tadka we made mix it well if water remains in the Green you
can add the whole thing at this stage because now we are going to cook it and
the water will get soaked in it while cooking add some Salt into it add some
Cornflour what happens after adding Corn is that It prevents the leakage of
water from the Green while serving it. It will keep the Green intact also
thicken it a bit at the same time the taste of corn blends perfectly with Mustard
Greens now just cook till the water evaporates and you can keep the Green's
thickness as you want while the Green is cooking let's move on to tips and
tricks where we will get to know about precautions to take while cooking Mustard
Greens Mustard Greens is a seasonal dish and when you make it in winters, it
nourishes you at the same time keep you warm while preparing Mustard Greens
make sure whatever Green leaves you have. Such as Sarso [Mustard leaves] Bathua
[Lamb's quarters] and Methi [Fenugreek leaves] rinse them well in cold water
for 2-3 times cut the leaves after washing them properly, and then use it while
boiling the leaves make sure they some water in them the more water you add in
them the Green will splatter more while cooking that's why boil the leaves in
less but sufficient water once the Green is boiled you can use hand Churner or
you can even use a mix to make a paste and if you are in the mood to eat a
proper traditional the Green. Then you can even use grinding stone to make the
paste once you have grinded the Green you can cook it after grinding and it can
stored for 3-4 days with no problem only add Tadka to the quantity of the Green
which you are going to use and our Mustard Greens will be ready in minutes the
best combination with Mustard Greens is Cornflour Chapatti the recipe link for
the Cornflour Chapatti is given in the description white butter compliments the
best with Mustard Greens beaten Onion I'm already starting to feel hungry. So
do try out Mustard Greens this winter and let me know in comments whether you
liked it or not because we didn't add a lot of water before that's why it's not
splattering as much right now but if you would have added extra water in this. This
is how you would have to make the Green right now and the Green would have
splattered all over your counter and walls of kitchen and the specialty of Mustard
Greens is that the more you cook it on medium flame the more and better flavor
it will give I just can't explain how amazing it's smelling right now beautiful
and tasty the Green is ready let's plate it now Mustard Greens is all done and
ready to eat and when served with Cornflour chapatti, it will simply make your
day let's move to extra shots now where we will make kebab with the leftover Mustard
Greens now we will be making a Tikki from leftover Mustard Greens take 1 cup of
boiled and mashed Potatoes add 1 tbsp of chopped Green Chilli add chopped
Ginger, Some Chilli Powder and Salt now add the leftover Mustard Greens Pinch
of Chaat Masala and little Bread Crumbs now mix it well now let's make Tikki's
from this first roll the mashed Mustard Greens [AS SHOWN] now flatten the
rolled Tikki and give it the shape of a Tikki now put the Tikki in the Bread Crumbs
and it well with Bread Crumbs now it's ready add some Oil/Ghee on a pan to fry.
Now put it on pan and cook it Cook it on the other side as well and our Kebab
made from leftover Mustard Greens is ready to serve and eat.
Hope you will try this Dish in this Winter.
Hope we will meet on next Blog.
And most important is Please share this Blog to your Family & Friends if you like this Dish Thankyou
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