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.

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