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Before you jump to Sarson Saag recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater
The majority of us have a pretty good idea about what healthy eating is: lots of fruits and vegetables and not too much fat and sugar. Nevertheless, when it comes to kids, knowing what’s healthy is merely the start. And even in the event that you keep’healthy' it does not mean your kid will willingly eat it.
There’s hope. Kids need some extra encouragement and advice alongside some of the strategies your child is guaranteed to eat healthy.
Be a gatekeeper.
It is likely the easiest way to get your children to eat healthy is to remove the less-healthy alternatives. Take control on what food and snack choices are in your house. If a kid is hungry they’ll eat it if there isn’t an alternative. Perhaps you have heard of a child starving to death as his parents would not feed him potato chips?
Maintain healthy meals in sight.
As for those less-than-good-for-you foods, keep them high cabinets and from your kid’s reach. Arrange your fridge and cabinets so that healthy foods are the primary foods that you see. If you choose to have some unhealthy options in the house keep them from sight and you and your kids are going to be much less likely to select them as a option.
Make healthy food convenient.
Wholesome foods, particularly fruits and vegetables require little preparation which is terrific for your’starving' child and you. You could be surprised at how a lot more fruits and vegetables that your kid will consume only by using them visible and easy to catch.
Make learning about meals pleasure.
Prepare family dishes together, have your child mix the ingredients and serve the food to the remainder of the household. Select a vegetable garden as a family endeavor and set your child in charge of watering and picking the ripe vegetables. Children who are involved are more likely to be a willing player in the eating procedure.
Keep an eye on Portion sizes.
Parents frequently stress how much their children should be eating. Whether you are trying to obtain a selective eater to have a bite of anything green or limit the quantity of dessert your sweet-toothed kid needs watching portions is essential. Knowing the size of a healthy part will provide you some needed perspective. You can use the USDA’s Guidelines for Healthy Eating to find out about what a healthy portion is.
Set a healthy example.
Keep in mind that eating foods together isn’t only a terrific way to catch up on your household’s day it is also the ideal time to role-model healthy eating habits. Children learn by watching their parents…That’s food for thought!
We hope you got insight from reading it, now let’s go back to sarson saag recipe. You can have sarson saag using 9 ingredients and 14 steps. Here is how you do that.
The ingredients needed to cook Sarson Saag:
- Use 1/2 bunch bathua and spinach
- You need 1 kg mustard leaves
- Take As needed Salt
- Get as needed radish, onion, tomatoes, ginger and garlic
- You need as required oil
- You need as required maize flour
- Prepare 3 chilli
- Get 1 tsp red chilli powder
- Provide as per taste asafoetida
Steps to make Sarson Saag:
- Chop and clean all the greens. Chop off the lower end of the mustard seems just a few centimeters from the base. The mustard stems can be tough. In this case you can discard the stems or keep them. If you keep them, then they have to be cooked really well so that they become soft. Luckily, I had tender stems in the mustard bunch. All the greens, sorted and nicely laid on the table… All going in the fridge for the saag to be made the next day.
- Washing the greens. This is the tough part. You have to really wash the greens, especially the mustard greens well to get rid of the mud or soil clinging to the stems. I did this task in batches.
- Add the washed greens in the pressure cooker.
- Then add other veggies – radish, onion, tomatoes, ginger and garlic
- Now adding some spice & salt – green chilies, red chili powder, asafoetida & salt. The saag is mildly spiced and yet tastes so good Pour water
- Cover and pressure cook for 6-7 minutes or more till the greens become soft. You can also cook in a pan. Cover and let the greens cook till they become soft.
- Now let the pressure settle in the cooker. When you open the lid, you will see the greens, onions, tomatoes etc all have cooked well. Let the green mixture warm or cool at the room temperature.
- Then in a blender take some of the greens.
- Add maize flour. The maize flour helps in making the saag smooth as well as thickening it and does impart its flavor to the saag.
- Blend till smooth. I usually make a smooth puree. Some folks like a coarse texture. So you decide how you want your saag. I blended in batches. You can also use a hand blender for the same and blend in the cooker itself. If doing this then chop the greens before you pressure cook them. It is easier to blend with a hand blender then. The traditional way is to use a Madani (the Indian hand blender) to blend the greens.
- Now pour the greens puree in a pan. I used the pressure cooker as while simmering the saag, it bubbles and splutters. So be careful and use a deep pan.
- Simmer and simmer for a good 25-30 minutes. Stir occasionally so that the saag does not stick to the bottom of the pan. Check the seasoning and add more salt if required. once cooled, the saag can be kept in an airtight container in the fridge.
- So now after this comes the final touch… The saag is not ready to be served yet. We have to temper the saag. We always temper the saag with onions, but you can temper with some ginger, green chilies and tomatoes too along with the onions. Heat oil or ghee and add chopped onions. The amount of oil/ghee and onions to be added depends on the portions of saag you will be serving.
- 1 to 2 tbsp oil with 1 medium sized onion is alright
In Punjab, cold wintery season means time to enjoy Sarson ka saag and makki ki roti. Sarson ka saag with makki di roti - many people swear by this delicious Punjabi combo! Sarson ka saag is a delicious winter speciality that is made with fresh mustard leaves, spinach and dill. Reviews for: Photos of Sarson Ka Saag (Indian Mustard Greens). We have been trying many different recipes to make saag at home and this was the closest.
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