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Makki Ki Roti ( with Corn Kernels ) & Sarson Ka Saag
 Makki Ki Roti ( with corn kernels ) Makes : 12 Ingredients 2 cups ( 280 g ) fresh corn kernels 2 teaspoon cumin ( jeera ) seeds 1 teaspoon salt 1 tablespoon chopped fresh coriander leaves 1 1/2 cups ( 225 g - 250 g ) plain flour 1 tablespoon cooking oil Method Blend or process corn, cumin seeds and salt until pureed. Transfer this mixture to large bowl, stir in coriander leaves. Stir in sifted flour, gradually, until mixture forms a soft dough. Drizzle oil onto dough , mix until no longer sticky. Knead dough on floured surface for about 5 minutes or until smooth; cover with cloth, stand for 30 minutes. Divide dough into 12 portions; roll each piece on a floured surfaces, into a 14 - 16 cm round roti. Layer roti, separated by plastic wrap, into a stack; cover with cloth, stand for 10 minutes. Heat roti tawa / heavy based frying pan until very hot; cook roti, one at a time, until just golden brwon on both sides. Serve with sarson ka saag.  Sarson da saag Serves: 5 Ingredients 1 kg mustard Leaves 1 tablespoon ginger - garlic paste 10 green chilly 5 tomatoes, chopped Salt to taste 1 teaspoon chilly powder 100 g ghee Method Soak mustard leaves in water, wash well, chop it, boil and make a paste. In a kadai, heat ghee and add ginger-garlic paste, chopped tomatoes, and saute it well. Add paste made of mustard leaves, red chilly powder and salt. Cook it well. Serve it hot, garnish with slit green chilly.  related searches : Makki
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