Hey friends!! Are you ready to relish one of the most popular traditional dish or a complete meal of Rajasthan? What is that? Well, that is a super food for winters – “Khatey ka Saag & Bajre ki Roti” served with a piece of GUD (jaggery) and ghee. A heavenly combination from my village on your plate. Khatey ka saag has many variations like it can be prepared with barley porridge and flour in summers and with bajra or millet in winters without compromising nutrition and flavors. Millet and barley both are good to consume in their respective seasons providing numerous health benefits. This is one of the most popular food items from traditional RAJASTHANI THALI. In summers when barley is used to make this recipe, it supplies fibers to body which reduce hunger and helps in weight loss; provide Beta-Glucans which may help lower cholesterol, magnesium content in it, protect against diabetes. Now when winter is around the corner, Millet is the right grain to use for this saag. Some of the numerous health benefits of millet are as following:

• This tiny whole grain has a wide range of antioxidants, proteins and nutrients.
• A better substitute for them who are facing gluten allergy.
• It will keep you warm and beat the chilling strokes.
• Bajra is a good source of iron and calcium
• Regulate your body temperature etc.

Let’s begin the recipe of KHATEY KA SAAG AND BAJRE KI ROTI.

Ingredients for 4 servings

Methi leaves                                                      100 gms approx.

Spinach                                                                450 gms

*you can choose greens of your choice like- chane ka saag, bathua etc.

Bajre ka dalia or millet porridge                 4 to 5 TBSP

Millet flour or besan                                       2 tbsp

Sour Curd                                                            1 cup

Asafoetida or hing                                           a generous pinch

Salt                                                                         as per taste

Chilli powder                                                      as per your taste

Water                                                                   as required

METHOD:

• Wash the green leaves thoroughly and chop finely.
• Boil porridge in a glass of water in pressure cooker without lid and add salt to it.
• Stir it regularly to avoid lumbs.
• Add your greens, mix them well and place the lid and take 3 whistles on medium low flame.
• Open the lid when steam released.
• This is the time to add curd and flour mix to it.
• Stir it continuously till it starts boiling otherwise it may curdle.
• After 30 mins approx. when saag is ready add mirch powder and hing(dissolved in water)
• Cook for another 5 minutes.
• Saag is all set to be served hot any type of roti (makka, bajra or plain)

BAJRE KI ROTI

• Take fresh millet flour, knead it with water.
• Take a ball out of it and roll to a thick chapatti.
• Cook it on tawa like plain chapatti.

Maize flour, millet flour are commonly consumed in mostly houses of north India. Make ki roti- sarsaon ka saag, bajre ki roti- khatey ka saag are considered as super meal for winters. But these flours comes with short shelf life. They perform better in both, taste and nutrition if milled fresh. But sometimes it become difficult to get it fresh or procured from market in less quantity. What to do then!!!! No worries, here we come.

Green Future has bring a solution to this with its unique DOMESTIC FLOUR MILLS in 11 different models delivering high performance. These wonderful atta chakkies are too compact to grab their space on kitchen counter itself without disturbing your cooking process. These grain grinders would not compel you to grind grains/spices/pulses in large quantity. You can grind as much as you requires. Even a spoonful of material will be ground precisely. Freshly milled flour/spices taste even better and provide nutrition at their best whereas stored flour/spices found decreased in both. Green Future has different models suitable for different family size. Ceramic corundum stone which is used as its grinding tool has the uniqueness of cool grinding to protect all the nutrients at full potential. You need not to worry about the tedious process of sharpening them, to your surprise they are self-sharpened. You are not supposed to clean the atta machine after every use, an auto cleaning brush inside will do this job for you.

So enjoy your winter meals with these compact, hassle free, low power consumption atta chakkies.

Last but not the least Green Future is offering 5 year warranty!!!!

• Serve your family health, taste and of course your care.

India is the most diverse country on the planet in terms of food, serving scrumptious numerous delicacies from different regions with their distinctive traditional flavors. Amongst them I choose to share few of famous Rajasthani curries here:

Patoda :  Patoda or pithod is a rajasthani traditional dish prepared from gram flour, which can be served with chappatis or with sauces as a snack.

Ingredient for pithod:

• Gram flour – 1 cup
• Water – 3 cups
• Salt – according to taste
• Turmeric – ½ tsp

FOR TEMPERING

• Mustard oil – 2 tbsp
• Mustard seeds – ½ tsp
• Carom seeds – ½ tsp
• Sesame seeds – ½ tsp
• Asafoetida – one pinch
• Turmeric powder – 1 tsp
• Crushed coriander – ½ tsp
• Salt – according to taste
• Chilly powder – 1 tsp

METHOD:

Mix gram flour and water gradually to avoid lumps in a mixing bowl. Add salt and turmeric to it and transfer to a pan placed on gas stove. Turn on the flame and keep stirring the batter on medium flame until it gets thick. It takes 6-8 minutes to obtain the required thickness. Turn off the flame and remove this mixture to a oil greased plate and spread evenly. After 5-6 minutes when it cool down and settled completely cut it into small pieces of square or diamond pieces.

For tempering heat oil in pan, add all the tempering seeds, hing and let them splutter nicely. After that add dry spices, saute them quickly. At last add pithod pieces, give them a gentle toss as pithod pieces are little delicate. Pithod is ready to serve! You can try its gravy version too, which is equivalently delicious.

GATTE KI SABZI: Another special curry with soft gatte pieces to relish for long hours. Let’s begin:

Ingredients for gate:

• Gram flour – 1 cup
• Mustard oil – 2tbsp
• Salt – according to taste
• Turmeric powder – ¼ tsp
• Chilly powder – ¼ tsp
• Crushed fennel seeds – 1 tsp
• Curd – 1.5 tbsp

Curry ingredients:

• Oil – 1 tbsp
• Carom seeds -1/2 tsp
• Crushed coriander – ½ tsp
• Curd – 4 tbsp
• Turmeric powder – 1 tsp
• Salt – according to taste
• Asafoetida – ¼ tsp
• Chili powder – 1 tsp
• Garam masala – ½ tsp
• Tomato puree – 1 cupn

Method:

To prepare gatte mix all the above ingredients and knead a soft dough by adding little amount of water at a time. Divide the dough into small balls and roll them in cylindrical shape. Boil water in a pan, then add them and let it boil for 4-5 minutes or until they start floating. Remove them from pan in a plate and cut into small round pieces. Gatte are ready but don’t throw the boiled water, we’ll use it in curry.

For making curry heat oil in a pan, then add seeds (carom, crushed corriander and fennel), hing and spices. Give them a quick stir to avoid burning, after that add tomato puree and simmer for 3-4 minutes. At last add whisked curd, stir continuously otherwise curd may get curdled. Add kept boiled water and Cook it for another 5 minutes, then finally add gate and simmer it for 2 mines. Garnish it with finely chopped coriander leaves and serve.

Note:  freshly ground gram flour and spices with stones (ceramic corundum) in hawos domestic flour mills incredibly enhance the flavor and nutrition value. These table top atta chakkis can be placed on your kitchen counter and can be used as many times you want without creating any mess or extra effort. Whole grain flour through these grain grinders retain all the nutrients and fibers which leads to a healthy lifestyle.

“To eat is a necessity, but to eat intelligently (healthy) is an art”