Lohri is a folk festival celebrated by Hindus and Sikhs to mark the end of the winter season and the beginning of the festival calendar in India. Also, the festival marks the harvesting festival in the region of Punjab. It is celebrated with a bonfire lit at night and followed by great pomp and fervour. And when there is a celebration, food takes the center stage. Isn’t it?
Growing up in a Punjabi household, I know how important sarson ka saag and makki ki roti is. Especially on Lohri, sarson ka saag and makki ki roti are a must. But, making these two delights that make up for a scrumptious meal, is not at all an easy task. It takes a lot more effort and techniques than you think. So, to help you out, we have brought some secret tips that will help you in making no mistakes. Here you go!
Should Be Cooked Uncovered
It is often advised that the water in which chopped mustard leaves and its stem are added, should be warm and cold. Besides, the greens should be cooked in an open pan as it will allow the volatile acids to escape during the cooking process. Not only this, but it also helps in retaining the green colour of the saag.
Adding Palak And Bathua
Sarson ka saag is known for its smooth texture and it's not just the mustard leaves but other greens too. Leafy greens like palak, bathua, and methi are also added to the saag in a lesser quantity. It not only adds up to the nutritional value of the saag but makes it tastier and smoother.
Adding sugar
I have seen my mother adding a tsp of sugar into the saag while it is cooked and this is because it helps in neutralizing the bitterness of mustard and fenugreek leaves (if added). Make sure you don’t add too much sugar as it would affect the taste.
Adding Crushed Ginger For Enhanced Flavour
Well, like any other dish, ginger, garlic, and green chilies are added to saag also for a better flavour. But there is a trick in this too. One should add crushed ginger, garlic, and green chilies o the saag while it is cooked. This will help the saag in absorbing the flavour well and it will taste soo good.
Wheat Flour Is The Key
This is one such that can change your life. Well, it was a secret but not anymore. One should add 1 or 1 ½ cup wheat flour to the saag as it will give it the consistency of your dreams. But you must keep stirring the saag as to prevent the flour from burning. It is advisable to add wheat flour and stir the saag until a sticky consistency is achieved.
Tadka
After your saag is done, you can store it in the refrigerator for a few days. You can take out the portion you are supposed to eat and add a simple tadka of mustard oil, garlic, and dry red chilies before eating. The most amazing thing is you can add tadka to the saag every time you eat it. Amazing, isn't it?
Give these tips a try and let us know if these worked for you!!
