sarson ka saag

Sarson ki bhurji

~ saanjhachullha ~ 1 Comment

saron ki Bhurji G   Makki ki roti with bhurjiSarson ki bhurji                                                 Makki ki Roti

Main Name: Mustard Green
Biological Name: Brassica juncea
Names in other Languages: Mostaza (Spanish), Moutarde (French), Sarson ka sag (Hindi), Kadugu ilai (Tamil), Kadugu ila (Malayalam), Ava akulu (Telugu), Rai Ni Bhaji (Gujarati), Sorisa sag (Bengali), Mohari-chi pan (Marathi), Sarson-da-sag (Punjabi), Sarson ka sag (Urdu)

Hi friends! Winter is a very good season to eat seasonal delicacies that are not only finger-licking good, but are also packed with multiple benefits that help you stay warm and strengthens your immunity. Winter chills may sometimes lead to mineral deficiencies in the body which need to be supplemented through proper diet. Comfort food like Mustard Greens/ Sarson ka saag with makki ki roti are well-known for their nutritional properties.

Ingredients:

  • 500 gms Mustard Greens/ Sarson ka saag
  • 18 cloves of Garlic
  • 2 tsp ginger, finely grated
  • 3 Green chillis, finely chopped
  • 2 tsp corn flour / makki ka aata
  • 3 tbsp curd / yogurt/ Dahi
  • 1/4 tsp hing / asafetida
  • 1tsp Cumin seeds/jeera, finely powdered
  • 1/2 tsp Turmeric powder
  • 2 tsp Coriander powder
  • 2/3 tsp Salt / or as per taste
  • 3 to 4 tbsp mustard Oil

Method:

Step 1.
Take Mustard Greens/ Sarson ka saag leaves, wash them and finely chop them and keep aside.

Step 2.

Now in a blender take garlic cloves, one green chili and grind them into a fine paste.

Step 3.

In a wok / kadahi/ pan, take mustard oil when oil smokes reduce the flame, put hing / asafetida, add garlic chili paste, cumin seeds powder, coriander powder, salt and turmeric powder. Fry this on medium flame for 3-4 minutes.

Step 4.

Add finely chopped Mustard Greens/ Sarson ka saag leaves to it and cook covered on medium/low flame till it is well blended and cooked.

Step 5.

Mix 3 tbsp curd / yogurt/ Dahi with 2 tsp of corn flour. Add it to the bhurji and mix well.

Step 6.

Cover the lid and cook for 4-5 minutes more. Serve hot with Makki ki roti.

How many calories in mustard greens (per 100 gm):

Mustard greens have about 20 calories per 100 gm of weight.

How to Buy Mustard Greens/ Sarson ka saag:

  •  Always try to purchase green colored mustard greens instead of opting for the red or purple colored leaves.
  • Make sure that the mustard greens you have purchased are fresh and crisp.
  • The green color of mustard greens should be lively. Avoid buying mustard leaves which have yellow or brown spots on the surface.

Mustard Green Storage Tips:

  • Do not store freshly purchased mustard greens for more than 3 or 4 days in the refrigerator.
  • Keep your mustard greens inside a plastic bag before placing it in the refrigerator. Make sure that all the air from the plastic bag has been removed before storing the mustard greens.

Health Benefits of Mustard Greens/ Sarson ka sag :

  1. Mustard green is known for its detoxification qualities. The sulfur-containing nutrients, phytonutrients and glucosinolates, present in mustard greens help to activate the detoxification enzymes in the human body and also regulate their activities. The detox support is directly related to the risk of acquiring cancers of the bladder, breast, colon, lung, prostate and ovarian. No detoxification in our bodies means that cells will eventually become cancerous.
  2. Mustard green is also one of the best known antioxidants available in the market. The antioxidant support given by mustard green helps in reducing the risk of oxidative stress in the body cells.
  3. Mustard green is also known for its anti-inflammatory benefits which help in building the messaging molecules in the body.
  4. The anti-inflammatory qualities of mustard greens assist in the prevention of several cardiovascular diseases, like heart attacks, ischemic heart diseases, and atherosclerosis.
  5. Regular consumption of mustard greens is beneficial for lowering the amount of cholesterol in the human blood; thus, leading to a healthy heart. Consuming steamed mustard leaves increases the rate of cholesterol lowering ability, thereby preventing unwanted inflammation that can otherwise cause problems for blood vessels and blood circulation, leading heart attack and ischemic heart disease.
  6. With many vitamins and minerals present in mustard greens, they promote proper functioning of the immune system and other bodily processes, regulate digestive processes, develop bones and other ligaments connecting the bones, and monitoring the bowels and digestive tract.
  7. The presence of vitamin E in mustard greens in significant amounts is excellent for taking care of skin and hair by giving you healthy skin and lustrous, strong hair.
  8. Mustard greens have considerable value in treating a number of disorders, like gout, sciatica, menopause symptoms, neuralgia, asthma, bronchitis, pneumonia, bruises, tendonitis, flu, common cold, eruptive sores and boils.

Ref. http://www.foodofy.com/mustard-green-nutrition-facts.html

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

Sarson ka Saag

~ saanjhachullha ~ Leave a comment

Sarson ka saag  Makki ki Roti

Ingredients:

  • 800 gms fresh Sarson leaves / Mustard leaves
  • 200 gm Palak leaves /Spinach
  • 150 gm Bathua / chenopodium album
  • 150 gm Ghee
  • 3 Green Chilies
  • 1/2 cup Maize flour
  • 100 gm Butter
  • 15 cloves of Garlic, mashed
  • 1 tbsp Ginger, finely grated
  • 2 onions medium size, grated

Method:

Step1.

Wash sarson, bathua, spinach leaves very thoroughly. Finely chop all three greens, and keep aside.

Step 2.

Take a pressure cooker and put the finely chopped sarson, bathua, spinach and add two cups of water, salt, whole green chilies, close the lid and cook it on high flame till full pressure is formed. Once the pressure is formed reduce the flame to low and cook for 20 minutes.

Step 3.

Let the pressure cooker cool to room temperature, open the lid, take out the saag mix and blend it, keep aside.

Step 4.

Add maize flour slowly and mix it with the help of a ladle, cook it well for about 15 minutes.

Step 5.

Take a heavy bottom saucepan and heat pure ghee, add onions sauté till translucent. Add grated ginger, mashed garlic, sauté till slightly pink.

Step 6.

Temper the saag with the fried ginger garlic.Serve hot with makki ki roti, makki ki poori or paratha. Serve with a small cube of white butter on top of the hot saag .

Ingredients for Makki ki roti:

  • 1 cup makki atta/ Maiz flour
  • 1/2 cup wheat flour
  • Hot water for kneading
  • 1 tsp Carom seeds
  • 1 level tsp Salt or / salt to taste
  • Pure ghee for frying

Method for makki ki roti:

Step 1.

Take in a big bowl makki atta/ Maiz flour and wheat flour, add salt and carom seeds.  Knead it well in to a soft dough by adding hot water slowly.

Step 2.

Heat the tava / griddle make ten equal portions from the dough. Make round shape of the dough, flatten it and roll in to 1/4 ” thick discs. Carefully transfer each rolled disc one by one to the tava / griddle.

Step 3.

Add a little ghee so that it does not stick. Cook on medium flame with ghee till golden brown on both sides. Serve hot with hot sarson ka saag and  white butter.

Note: By adding wheat flour it becomes easy to handle the makki ka atta/ Maiz flour for making the roti.

 

Bathua / Chenopodium album, Sarson / Mustard leaves , Palak / Spinach

Bathua saag  +  Sarsoan saag  + Spinach leaves

Health benefits of Mustard leaves / Sarson Ka Saag:

Mustard greens like spinach are the storehouse of many phytonutrients that have health promotional and disease prevention properties.

Mustards are very low in calories (26 kcal per 100 g raw leaves) and fats, but rich in dietary fiber; recommended in cholesterol controlling and weight reduction programs. However, its dark green leaves contain very good amount of dietary fiber that helps control cholesterol level and also help protect against hemorrhoids, constipation as well as colon cancer diseases.

Fresh mustard greens are an excellent source of several vital anti-oxidants and minerals like vitamin C, vitamin A, vitamin E, carotenes as well essential minerals such as calcium, iron, magnesium, potassium, zinc, selenium, and manganese.

The greens are supposed to be one of the highest among leafy vegetables which provide vitamin K. 100 g of fresh leaves contain about 497 mcg or about 500% of daily requirement of vitamin K 1 (phylloquinone). Vitamin K has found to have potential role in bone mass building function by promoting osteo-trophic activity in the bone. It also has established role in Alzheimer’s disease patients by limiting neuronal damage in the brain.

Fresh leaves are also very good source of folic acid. 100 g provide about 187 mcg (about 47% of RDA) of folic acid. This water-soluble vitamin has an important role in DNA synthesis and when given before and early pregnancy help prevent neural tube defects in the baby.

Mustard greens are rich source of anti-oxidants flavonoids, indoles, sulforaphane, carotenes, lutein and zeaxanthin. Indoles, mainly di-indolyl-methane (DIM) and sulforaphane have proven benefits against prostate, breast, colon and ovarian cancers by virtue of their cancer cell growth inhibition, cytotoxic effects on cancer cells.

Fresh mustard leaves are excellent source of vitamin-C. Provides 70 mcg or about 117% of RDA per 100 g. Vitamin-C (ascorbic acid) is a powerful natural anti-oxidant that offers protection against free radical injury and flu-like viral infections.

The leaves are also an excellent source of vitamin-A (provide 10500 IU or 350% of RDA per 100 g). Vitamin A is essential nutrient for maintaining healthy mucus membranes and skin and is also essential for vision. Consumption of natural fruits rich in flavonoids helps to protect from lung and oral cavity cancers.

Regular consumption of mustard greens in the diet is known to prevent arthritis, osteoporosis, iron deficiency anemia and believed to protect from cardiovascular diseases, asthma and colon and prostate cancers.

Ref. http://www.just4us.in/mustard-leaves-sarson-ka-saag.html

Health benefits of Bathua/ Chenopodium album:

Many groups in India use bathua medicinally. According to the book, “Indian Medicinal Plants,” bathua acts as a laxative, anthelmintic for hookworms and roundworms, and as a blood purifier.

When prepared as an infusion, it manages hepatic disorders, spleen enlargement, biliousness, burns, and ulcers. The book, “Handbook on Herbs Cultivation and Processing” explains that that the ground plant mixed with alcohol is also applied topically to treat rheumatism and arthritis.

Bathua or Chenopodium album, also called Goosefoot, Lambs’ quarters and All Good is a plant whose leaves are used as a vegetable. Bathua has a lot of health benefits as well. It is very useful for those suffering from kidney stones. Take out the juice from tender leaves and stems by grinding them, Drink 10-15 ml of this mixed with water on empty stomach in the morning and then in the evening also for some days. It helps to break the stones and helps in their removal. Bathua is a brain food, removes urinary infections and promotes urine flow. It is useful for those suffering from arthritis. If there is swelling and pain steam heat some leaves and apply this as a hot poultice on the area. It will reduce swelling and pain. Bathua is also useful for internal swellings of stomach, intestine, liver, uterus etc.
In jaundice mix equal quantities of juice of bathua and giloy (tinosporia cordilolia). Take 25-30 ml of this mixture in the morning and evening for relief from jaundice.
For gout and high uric acid eat bathua vegetable regularly.

Health benefits of Spinach / Palak:

Spinach is an excellent food loaded with tons of nutrients and a low calorie package. Greens like spinach are important for skin and hair, bone health, and provide protein, iron, vitamins and minerals.

As per studies the possible health benefits of consuming spinach include improving blood glucose control in diabetics, lowering the risk of cancer, lowering blood pressure, improving bone health, lowering the risk of developing asthma and more.

Ref. http://www.medicalnewstoday.com/articles/270609.php