Sarson ka Sag

Ingredients:

1bunch sarson greens
1bunch spinach
1 onion (grated)
1inch piece of ginger (grated)
6 cloves garlic (grated)
cheese or paneer ( to garnish)
1 tbsp lemon juice
2 tbsp ghee.
1 tbsp oil.
1/2 tsp garam masala
1 tbsp cornflour
3 green chillies
salt to taste

Method of preparation

Chop the sarson and the spinach greens, wash and drain, keep aside. Heat some oil in the pressure cooker. To this, add the chopped greens and the green chillies. After stirring for some time add the ginger and garlic paste, stir and let it cook for some time. Then add the salt and a cup of water. Pressure cook till done. Mash the cooked sag. Now heat some oil in a pan and saute the grated onion. To this, add the cooked sag and mix all the other ingredients and cook until the oil separates. Garnish with cheese and serve hot

(Source - Saroj's Cook Book)

Makki di Roti

Ingredients:

Makki atta - corn flour
Grates radish and salt ( optional)
Warm water to knead

Method of preparation

For the Makki ki Roti, knead the makki (corn) ka atta with warm water just before cooking the rotis. While kneading, add some grated radish and salt. To roll it, put a square of polythene paper on the chakla. On this put a ball of the kneaded dough. Cover with another piece of polythene and then press with the ball of your palm till you get the size of a roti. This roti is slightly thicker than the normal roti. Remove the polythene cover and transfer the roti to a hot tava. Cook on low heat, turning till both sides are roasted. Apply some ghee. Similarly, cook the other rotis.

(Source - Times of India)

Kheer

Ingredients:

1/4th cup long grain rice (washed and drained)
4-5cups milk
2-3 cardamom seeds (crushed)
2 tbsp. almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1tbsp skinned pistachio nuts (chopped)
1tbsp raisins (optional)
1tbsp ghee 2-3tbsp. sugar or as desired

Method of preparation

Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains start to break up. Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes. Add the sugar and stir until the sugar dissolves. Add ghee and keep stirrring until cooked.

Til Gajak - Punjab

Ingredients:

1 cup sesame
3/4 cup jaggery
1/2 tsp cardamom powder
2 tbsp ghee

Method of preparation

Roast sesame on low flame stirring continuously to avoid it from spluttering out of the pan. Boil jaggery in 1/2 cup water to form thick syrup. When done, check its consistency by putting a drop of the syrup in a dish of cold water. If the drop stays firm the consistency is right. Add the roasted sesame to the syrup. On a rolling board, spread a film of oil and spread the sesame-jaggery mixture. Flatten it to 1 cm thickness. When the mixture is sufficiently cooled, cut into square pieces. Store in an airtight container.