On a mission to raise Hb levels, I've been dishing up 'saag' in overdrive over the past 10 days.
Nothing original about it -- this them recipe here is lifted from two I web searched (and followed for the more comprehensible parts of each).
Between this, and methi parathas (fenugreek-wheat flour pancakes), and iron supplements (which I consider least effective) -- we saw 0.8 point increase in Hb in a span of four days.
So here's a mish-mash saag recipe in honour of the long-ebbed rage that was social food-p***.
what you need:
* tomatoes - 3 medium sized
* onions - 2 medium sized (of which one is for the tempering)
* garlic - 5-6 cloves
* ginger - an inch-long piece (the one in the photo above is a tad larger - didn't use it all)
* radishes with leaves - 2 (Mooli)
* spinach - 2 bunches (Palak)
* fenugreek (methi) - 1 bunch
* butter - 1 teaspoon
* salt - 1 teaspoon
* oil
* ajwain (carom) - optional
* black pepper powder
for the tempering (chaunk):
* ghee (clarified butter) - 2 tablespoons
Preparation:
* cut (stalks) off the Palak, methi & Mooli leaves & wash meticulously -- methi is particularly muddy so.
* peel the radishes, ginger and garlic. slice the radishes, grate the ginger & garlic and set aside
* chop the tomatoes and 1 onion. set aside
Now we start to cook:
* heat a teaspoon butter and oil in a kadai (wok)
* once heated, add some ajwain (serves as a digestive), and let the carom crackle (will only do so if the oil was hot enough to start with)
* add the grated ginger and garlic. watch the flame intensity - this can burn fast. follow up with onion.
* once the onion starts to brown, add the diced tomatoes.
* add a teaspoon of chilli powder (the less pungent variety being Kashmiri mirch)
* add the chopped green leaves (methi, palak, mooli patta), stirring to mix with the onions, etc.
* add the sliced radishes
* cover and cook -- taste to check. the greens will settle down from a bulky mound as shown below.
* once cooked, let it cool and then blend to a thick sludge (don't overdo it).
Phase two:
* heat the ghee in a wok
* add and brown onions
* add the green sludge that is the end product from phase one (post blending)
* mix and cook (cover too as it sputters all over the place)
* bring to a boil and you're done
Tada-dee, tada-dum.
Nothing original about it -- this them recipe here is lifted from two I web searched (and followed for the more comprehensible parts of each).
Between this, and methi parathas (fenugreek-wheat flour pancakes), and iron supplements (which I consider least effective) -- we saw 0.8 point increase in Hb in a span of four days.
So here's a mish-mash saag recipe in honour of the long-ebbed rage that was social food-p***.
 |
| Ingredients |
what you need:
* tomatoes - 3 medium sized
* onions - 2 medium sized (of which one is for the tempering)
* garlic - 5-6 cloves
* ginger - an inch-long piece (the one in the photo above is a tad larger - didn't use it all)
* radishes with leaves - 2 (Mooli)
* spinach - 2 bunches (Palak)
* fenugreek (methi) - 1 bunch
* butter - 1 teaspoon
* salt - 1 teaspoon
* oil
* ajwain (carom) - optional
* black pepper powder
for the tempering (chaunk):
* ghee (clarified butter) - 2 tablespoons
Preparation:
* cut (stalks) off the Palak, methi & Mooli leaves & wash meticulously -- methi is particularly muddy so.
* peel the radishes, ginger and garlic. slice the radishes, grate the ginger & garlic and set aside
* chop the tomatoes and 1 onion. set aside
Now we start to cook:
* heat a teaspoon butter and oil in a kadai (wok)
* once heated, add some ajwain (serves as a digestive), and let the carom crackle (will only do so if the oil was hot enough to start with)
* add the grated ginger and garlic. watch the flame intensity - this can burn fast. follow up with onion.
* once the onion starts to brown, add the diced tomatoes.
* add a teaspoon of chilli powder (the less pungent variety being Kashmiri mirch)
* add the chopped green leaves (methi, palak, mooli patta), stirring to mix with the onions, etc.
* add the sliced radishes
* cover and cook -- taste to check. the greens will settle down from a bulky mound as shown below.
* once cooked, let it cool and then blend to a thick sludge (don't overdo it).
Phase two:
* heat the ghee in a wok
* add and brown onions
* add the green sludge that is the end product from phase one (post blending)
* mix and cook (cover too as it sputters all over the place)
* bring to a boil and you're done
Tada-dee, tada-dum.
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