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Poe saag ghanghari ke Dana ka swadisht saag banaye#food #recipe #cooking
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Poya ka saag (yaani soyabean ke patte ka saag) ek swadisht aur poshtik dish hai jo zyada tar gaon ke ilaakon mein banayi jaati hai. Yahaan iske banane ka process diya gaya hai:
Samagri (Ingredients):
1. Poya ke patte (Soybean leaves) - 500 grams
2. Palak (Spinach) - 250 grams (optional)
3. Bathua (White Goosefoot) - 100 grams (optional)
4. Pyaaz (Onion) - 1 medium (finely chopped)
5. Adrak (Ginger) - 1 inch tukda (grated)
6. Lahsun (Garlic) - 5-6 kaliyan (chopped)
7. Hari Mirch (Green chilies) - 2-3 (chopped)
8. Makki ka atta (Cornmeal) - 2-3 tablespoons (gadhapan ke liye)
9. Namak (Salt) - Swad anusar
10. Ghee/ Tel - 2 tablespoons (tadka ke liye)
11. Haldi (Turmeric) - 1/2 teaspoon
12. Jeera (Cumin seeds) - 1 teaspoon
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Banane ka Tarika (Process):
1. Saag Saf Karna aur Pakana:
Poya ke patton ko ache se dho kar saf kar lein.
Agar palak aur bathua daal rahe hain, to unhe bhi saaf karke tukde kar lein.
Ek kadhai ya cooker mein saare patte, namak, haldi, aur 1/2 cup paani daal kar dhimi aanch par 10-15 minute tak paka lein (agar cooker hai to 1-2 seeti tak).
2. Blend Karna:
Jab saag thoda thanda ho jaye, to ise sil-batta ya hand blender se kasar piis lein. Bahut zyada smooth paste mat banaiye, kasar hi rahe to accha lagega.
3. Makki ka Atta Milana:
Makki ka atta alag se thoda paani mila kar slurry bana lein (gathiyan na banayein).
Is slurry ko saag mein daal kar 5-7 minute tak achhe se milayein aur gadhapan aane tak pakaayein.
4. Tadka Lagana:
Ek chhoti kadhai mein ghee ya tel garam karein.
Isme jeera, lahsun
Thanks 🙏
Samagri (Ingredients):
1. Poya ke patte (Soybean leaves) - 500 grams
2. Palak (Spinach) - 250 grams (optional)
3. Bathua (White Goosefoot) - 100 grams (optional)
4. Pyaaz (Onion) - 1 medium (finely chopped)
5. Adrak (Ginger) - 1 inch tukda (grated)
6. Lahsun (Garlic) - 5-6 kaliyan (chopped)
7. Hari Mirch (Green chilies) - 2-3 (chopped)
8. Makki ka atta (Cornmeal) - 2-3 tablespoons (gadhapan ke liye)
9. Namak (Salt) - Swad anusar
10. Ghee/ Tel - 2 tablespoons (tadka ke liye)
11. Haldi (Turmeric) - 1/2 teaspoon
12. Jeera (Cumin seeds) - 1 teaspoon
---
Banane ka Tarika (Process):
1. Saag Saf Karna aur Pakana:
Poya ke patton ko ache se dho kar saf kar lein.
Agar palak aur bathua daal rahe hain, to unhe bhi saaf karke tukde kar lein.
Ek kadhai ya cooker mein saare patte, namak, haldi, aur 1/2 cup paani daal kar dhimi aanch par 10-15 minute tak paka lein (agar cooker hai to 1-2 seeti tak).
2. Blend Karna:
Jab saag thoda thanda ho jaye, to ise sil-batta ya hand blender se kasar piis lein. Bahut zyada smooth paste mat banaiye, kasar hi rahe to accha lagega.
3. Makki ka Atta Milana:
Makki ka atta alag se thoda paani mila kar slurry bana lein (gathiyan na banayein).
Is slurry ko saag mein daal kar 5-7 minute tak achhe se milayein aur gadhapan aane tak pakaayein.
4. Tadka Lagana:
Ek chhoti kadhai mein ghee ya tel garam karein.
Isme jeera, lahsun
Thanks 🙏
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