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The dish is known as sarson ka saag in Hindi and Urdu, saron da saag (or sareyan da saag in Punjabi, [7] [4] [8] sarsav nu shaak in Gujarati, [9] and sariso saag in Maithili. [10] Sarson, sarhon, sareyan, etc. derive from the Sanskrit word sarṣapa "mustard. [11] Saag/shaak derives from the Sanskrit word śāka "greens; vegetable leaves". [12]
Makhaan ka kheer: Sweet, made up with makhaana, milk, sugar, cashew and other savor. Popular in Mithilanchal region of Bihar: Vegetarian Makki ki roti, sarson ka saag: Creamed sarson mustard leaves, with heavily buttered roti made from corn flour. North Indian winter favorite. Vegetarian Mathura ke pede: a sort of a confection: Vegetarian
Saag also spelled sag or saga, is an Indian and Pakistani cuisine leafy vegetable dish eaten with bread, such as roti or naan, [1] [2] or in some regions with rice. Saag can be made from mustard greens , collard greens , basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena .
Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of South Asia, which is now divided in an Indian part to the east and a Pakistani part to the west. This cuisine has a rich tradition of many distinct and local ways of cooking.
Makki ki Roti is eaten in many parts of India, but has been portrayed as a centuries-old part of Punjabi cuisine. [6] [7] Makki ki roti is often served with warming winter dishes based on greens , such as sarson ka saag and channa ka saag. In Punjab and neighbouring area it is also eaten with Maah (Urad) daal. [8]
But, the pride of the Punjabi winter cuisine is sarson ka saag (curry made out of mustard leaves) served with blobs of white butter accompanied by makki ki roti and lassi. Some ingredients are: Wheat and maize (the staple food grains), all lentils, especially black gram and yellow gram, rajma (kidney beans), and chana.
In Central and Eastern Punjab, signature dishes include murgh/beef pulao, a fragrant rice dish cooked with spices and meat; saag, a mustard leaf-based dish traditionally paired with makai roti (maize flour flatbread); paye/kharoray, a slow-cooked stew made from the legs and joints of cow, goat, buffalo, or sheep; murgh cholay, a flavorful curry ...
Chicken tikka is a chicken dish popular in India, Bangladesh, Pakistan and the United Kingdom. [1] It is traditionally small pieces of boneless chicken baked using skewers on a brazier called angeethi or over charcoal after marinating in Indian spices and dahi (yogurt)—essentially a boneless version of tandoori chicken . [ 2 ]