Friday, 28 February 2014

Chicken with Broccoli in Garlic Sauce

Chinese food is one of the favourites at my place since my kids like crunchy vegetables and I can feed them a large variety with this method of cooking. Its easy, its quick and its healthy.


Chicken breast                                           1 lbs cut into 1 inch cubes
Broccoli florets                                           2 cups
Garlic                                                         7-8 cloves
Oil                                                              4 tbsp
Cabbage                                                    1 cup (optional)
Salt                                                            1 1/2 tsp or to taste
Soy Sauce                                                1 tbsp
Chicken Stock                                            1 cup
Black pepper powder                                 1/2 tsp
Corn Flour                                                 1 tsp + 1 tbsp mixed in half cup of chicken stock
Sugar                                                         1 tsp


Grind the garlic cloves with quarter cup of water till a fine paste.
Put 1 tsp of corn flour on the chicken cubes.
Heat the oil on high in a wok large enough to hold all the ingredients.
Add the garlic and fry till there is no water left.
Put the chicken pieces in and start tossing and folding them in garlic.
Fry till chicken changes color completely.
Add the broccoli pieces in and cook for another minute.
Sprinkle salt and pepper and mix. Add cabbage cubes if using.
Add the cup of chicken stock. In the mean time add soy sauce to your corn flour and stock mix.
Once the stock comes to boil add in the corn flour mix while stirring constantly.
When it comes to a boil, taste for salt. Adjust, if required.
Serve immediately with noodles or rice.

You can steam broccoli florets for 2-3 minutes if you like them a bit soft.

Thursday, 27 February 2014

Roasted Mutton/ Namak Gosht

A very famous dish from north western province of Pakistan. Its a staple dish in many homes for the Eid. Traditionally made with sheep in its own fat. You can use goat or lamb according to your preference and availability.


Mutton                                         3 lbs (leg, shoulder or chops)
Garlic cloves                                 8 crushed
Salt                                              1.5 tsp
Black pepper                               3/4 tsp
Garam masala                              1 tsp


Puree garlic with a few spoons of water and add salt, pepper and garam masala to it.
Mix and marinate the meat for couple of hours.
Preheat the oven at 350 for 10 mins.
Put in a baking dish in a single layer and tightly wrap with aluminium foil so that the steam doesnot escape during cooking.
Put in the oven and cook for 45 mins. Check after 45 mins, if meat has tenderize or not.
If there is any liquid after the meat is cooked, uncover and keep baking until the meat is dry and have started browning on the edges. Sprinkle some more garam amasala and lemon juice on top before serving.
It can be serve with rice or naan, whatever you prefer.

Cooking time for meat varies with different types of meat and the age of the animal. In old animal you may need to add a bit of water to soften the meat up and you will need longer cooking time as well.
Preferably keep the fat on the meat as it keeps the meat moist during cooking and gives a nice nutty flavor to the end results.

Tuesday, 25 February 2014

Meat and Potato curry/Alo Gosht

I was going through the recipes yesterday and realized I am missing a staple dish of my home. Its a universal combo; meat and potatoes. who doesn't love it? And if it is in yummy curry form, nothing beats it. So here it comes, Alo gosht or meat and potato curry. I have tried to write steps in detail so that your end result is finger licking good.


Goat meat 1 lbs
Potatoes 2 medium cut in four pcs
Onion 2 sliced
Garlic 1 head
Ginger 1 inch pc
Tomato 1 medium
Green chili 1-2 optional
Yogurt 2 tbsp
Salt 1 tsp
Red chili powder 2/3 tsp
Turmeric 1/2 tsp
Coriander powder 2 tsp
Cumin powder 1 tsp
Cumin seeds 1/2 tsp
Garam Masala powder 1/2 tsp
Cilantro leaves handful
Dry fenugreek leaves 1 tsp (optional)
Oil 1/4 cup


Heat the oil in a pot and add slice onions.
Fry onions till the edges start browning. Add ginger, garlic, tomato and green chilies.
Put all the dry spices except garam masala. Fry for 20-30 seconds till the spices are fragrant.
Add the meat and a cup of water. Cover and cook on low heat until meat is tender but still holds its shape.
Increase the heat and evaporate the moisture in the meat. You need to stir continuously while browning the meat and the masala with it. This process of browning the meat is called “bhunai”. It is one of the vital steps in making a delicious curry.
Keep frying until the oil separates from the meat and meat comes into one mass and the spices and onion mixtures becomes homogenized and you cannot see any of the onions and tomatoes floating separately.
Beat two tbsp of yogurt and add to the meat at this stage. Lower the heat to medium and keep the process of bhunai till the yogurt is all absorbed and you see the oil separating. Masala will start darkening in color.
Add the potatoes and stir for another minute. Then add the fenugreek and a 2-3 of cups of water to make gravy. Let it come to boil and then lower the heat and cover till the potatoes are tender.
Check for the salt and turn the heat off. Sprinkle garama masala and cilantro leaves.
Serve with naan, roti, paratha or even rice.

You can change the meat to chicken or beef but cooking tie will vary. You can adjust the thickness of the gravy for your taste.

Friday, 21 February 2014

Namak Para

Namak Para is a traditional lahori snack served with tea. These are basically fried bread sticks which can be topped with many things to spice them up like chat masalas, cayenne etc. They can be used as a topping on different kinds of chat papris as well. Its a yummy finger food and can be stored in dry cool place for up to a week. Makes a wonderful idea for kids lunch boxes as well.
Another easy to make yet wonderfully tasting snack.


All purpose flour                              2 cups
Salt                                                  1 tsp
Cumin seeds                                     1 tsp
Carom seeds                                    1/4 tsp (Optional)
Oil                                                    2 tbsp plus for frying
Water                                              enough to make a hard dough


  1. Crack cumin seeds by rubbing between the palm of your hands. Do the same for carom seeds, if using.
  2. Put flour, salt, cumin seeds and carom seeds in a bowl. 
  3. Add oil and rub in the flour well.
  4. Add water to make a firm dough. No need to knead the dough, just enough till it all comes together in a ball.
  5. Cover and let rest for 10 minutes.
  6. Make two balls and roll them into 1/8th of inch thick. Cut into strips around 3/4 inch by 3 inches.
  7. Heat the oil medium low heat. Add the cut slices of dough and stir them frequently to get even coloring.
  8. Fry till all crispy and golden brown.

The trick to get crispy namak para is to used slightly cold water for the dough.
Fry them on low medium heat or you will have soggy namak para.
You can also add 1.4 tsp of cracked black pepper to get spicy flavour.
Use a pizza cutter for clean straight lines.

Thursday, 20 February 2014

15 mins Naan

Naan is a very famous leavened bread from Pakistan, Afghanistan, Iran and north Indian regions. They are many varieties including different flours, toppings and liquids used. This is one bread I have missed terribly during my stay out of my homelands. Since this dough needs to be rested to get the yeast done its job, it needs a bit of planning. I have made naans with many recipes but the thing most bothered me was the time it takes. So i have been experimenting with a dough where I don't have to wait for it to rise. Finally it is a success and I had my naans ready in half an hour from scratch. Its a big achievement on my end. The total cooking time for making 10 naans is around 30-40 mins, I cudnot have asked for more ease :)


Flour                                        4+1 cup
Yeast                                        3/4 tbsp
Yogurt                                      3 tbsp
Milk                                          1 cup
Water                                        1 cup
Sugar                                         4 tsp
Salt                                            2 tsp
Baking Soda                              2/3 tsp
Oil/ghee                                     2 tbsp
Yogurt                                       1 tbsp mixed with 1 tbsp of water for the glaze


In half a cup of warm water, add sugar and yeast. Let stand till frothy approximately five mins. Add remaining water and milk to it.
In a large enough bowl, add 4 cups of flour, salt, baking powder, oil and yogurt.
Pour in the yeast mixture and knead the dough. Add more flour from remaining 1 cup if required. I almost used 3/4 cups. Knead for almost 5-8 minutes till the dough is smooth and comes into one mass.
Pour a tbsp of oil in another bowl and swirl it around to coat the sides.
Put the dough ball in the greased bowl, flip it once to cover all sides. Cover the bowl with a wet towel or plastic wrap. Let the dough rest for 10 minutes.
Divide the dough into 10-12 equal size balls. Preheat your broiler before you start making the balls.
Heat a frying pan/tawa or griddle to medium heat.
Flatten the dough balls to half an inch thickness. Make indents in the middle of the circle leaving 3/4 inch around the edges.
Put the flattened naan on the griddle/tawa/pan. Glaze the top with a thin layer of yogurt water mixture.
Once you can see the bubbles forming on top, transfer to a baking sheet and out in the oven. Bake till top is nicely golden brown. Once you take it out of oven, apply some butter on top if you wish.
Serve hot with any curry.

They can be stored by covering in the foil and then an air tight bag for later use.

Tuesday, 18 February 2014

Fenugreek leaves with potatoes

Fenugreek is a health booster. It has many health benefits like aiding digestion, controlling the blood sugar levels as well as decreases the chances of cardiovascular disease. It is said that it reduces the appetite so help in weight loss too. Fresh fenugreek leaves makes a lovely dish which tastes amazing with fresh rotis.
Fenugreek is commonly available in three forms i.e. seeds, greens or dried leaves. They all can be used in many different ways like rice soups, pickles, curries etc.
Today I am going to post a vegetarian preparation of fresh fenugreek leaves. I like to serve it with roti/chapati and simple tomato cucumber salad.


Fenugreek leaves                            4 cups packed firmly
Onion                                             1 medium thinly sliced
Garlic cloves                                   4 grated
Tomato                                           2 chopped
Potatoes                                         2-3 cubed
Salt                                                1 tsp or to taste
Turmeric                                        1/4 tsp
Red chili powder                            1/4 tsp
Green Chili                                     2-3 optional
Oil                                                  1/4 cup


  1. Remove the fenugreek leaves from the stems and wash 3-4 times in open water. Fenugreek mostly have a lot of sand and soil. Chop the leaves roughly.
  2. Heat the oil in a pan and add sliced onion. Fry till the edges starts browning.
  3. Add the grated garlic cloves and fry for a minute before adding chopped tomatoes and green chilies.
  4. Add in the salt, turmeric and red chili powder. Fry till all the moisture of tomatoes have evaporated and oil separates from the onion mix.
  5. Put the cubed potato and fenugreek leaves. Mix well to coat all the spices to the potatoes. Cook on high heat for 2-3 minutes until fenugreek leaves are wilted. 
  6. Lower the heat to slow and cover. Cook till potatoes are tender. Stir time to time during the cooking.

Friday, 14 February 2014

Lollipop Chicken

Lollipop chicken is such a versatile item. It can be served as a starter or with tea. Children tend to love due to its friendliness to eat with their little hands. The best part is it is so easy to make.


Chicken wings                                                10
Vinegar                                                           1/2 cup
Salt                                                                 1/2 tsp
Oil                                                                  for frying

Flour Mixture

Flour                                                                1 cup
Salt                                                                  1/2 tsp
Red Chilli                                                         1/4 tsp

Egg Mix

Eggs                                                                 2
Salt                                                                  1-2 pinches
Hot Sauce                                                        1 tsp

Bread Crumb Mixture

Bread crumbs                                                   1 1/2 cup
Salt                                                                   1/2 tsp
Red chilli                                                           1/2 tsp


  1. Cut the wing tips and discard. Cut the drumette and winglet at joint.
  2. Using a sharp knife cut around the bone on the thinner side of the drumette. Using your hands push the meat down all the to the bottom of the bone to achieve lollipop shape. Do the same with the winglet and remove  the thinner bone by pulling it out.
  3. Wash and put the wings in a bowl. Pour over the vinegar and salt and let stand for 15-20 mins.
  4. Drain the wings and rinse under cold water. Dry the wings using a paper towel.
  5. Make your breading assembly ready.
  6. Put flour in a bowl and add in salt and chilli and mix well. 
  7. Beat the egg with salt  and hot sauce and keep aside.
  8. Mix bread crumbs, salt and chilli and keep them in a separate plate.
  9. Make the assembly line in the sequence of flour mixture, followed by egg and then bread crumb mix.
  10. Heat around 2-3 inches of oil in a heavy bottom pan either a wok or cast iron.
  11. Coat the wings in flour. Dust the excess flour off by shaking it gently.
  12. Dip in the egg mixture and then roll them in breadcrumb mix.
  13. Put them on the baking sheet and refrigerate for 30-40 mins. Refrigeration helps the coating to stay on the chicken during frying. You can skip this step if you want.
  14. Fry wings for 5-7 mins on each side until golden brown.
  15. Serve with ketchup, bbq sauce or hot sauce.

Thursday, 13 February 2014

Chocolate Cake with strawberry whipped cream filling and chocolate hazelnut frosting

This icing recipe is mine but I have to give credit for the cake to Ina Garten. I copied it a long time back from one of her books and forgot to write the name. Cake recipe goes as follows:



All-purpose flour                                          1 3/4 cups
Sugar                                                            2 cups
Cocoa powder                                              3/4 cups
Baking soda                                                  2 teaspoons
Baking powder                                             1 teaspoon
Salt                                                              1 teaspoon
Buttermilk                                                    1 cup
Vegetable oil                                                1/2 cup
Extra-large eggs                                            2
Vanilla extract                                               1 teaspoon
Hot coffee                                                     1 cup


  1. Preheat your oven at 350. Butter and flour two 8 inch pans.
  2. Sift flour, sugar, cocoa, salt, BS and BP in a bowl.
  3. In a separate bowl, combine oil, eggs, buttermilk, coffee and vanilla.
  4. Using your mixer, in a slow stream, add your wet ingredients to dry ingredients. You will need to scrape down the sides of the bowl with a spatula during mixing.
  5. Pour it in your pans and bake for 35-40 mins. Test with a skewer.
  6. Cool for about half an hour in the pans and turn them over onto cooling rack.

Chocolate Hazelnut Frosting


Chocolate                                            300 grms (ur choicer of dark, semi sweet or milk)
Whipping cream                                   1/2 cup
Condensed milk                                   2 tbsp
Nutella                                                 2 tbs
Butter                                                  1/4 cup
Hazelnuts                                             1/4 cup toasted and chopped (optional)


  1. Melt chocolate in a double boiler.
  2. Add butter and nutella. 
  3. Warm the cream and add to the chocolate. Add hazelnuts.
  4. Let sit for 10 mins on room temperature and the pour over the cake. You can also pipe this after letting it cool a bit but it tastes best on room temperature.

Assemble the cake

Strawberries                                 2 cup sliced
Whipped cream                            1 1/2 cup 
  1. Put one table spoon of icing on the cake plate/stand. Place one layer of the cake on it.
  2. Layer the whipped cream and spread strawberries.
  3. Place the second layer of the cake on top.
  4. Pour the chocolate hazelnut frosting and spread.
  5. Serve chilled or at room temperature.

Wednesday, 12 February 2014

Gulab Jamun


Milks powder                                        1 cup
All purpose flour                                    1 tsp
Semolina                                               1 tsp
Ghee/Clarified butter                             1 heaped tsp
Egg                                                       1 x-large or 1 1/2 large
Baking powder                                     1 tsp
Green cardamom powder                     1 pinch
Oil for frying


Sugar                                                    2 cups
Water                                                   2 cups
Saffron strands                                      1 pinch
Green cardamom                                  1 split


  1. Put sugar, water, saffron and cardamom and bring it to a boil. Lower the heat and cook for 5 mins. Keep it on low flame till Gulab jamuns are ready.
  2. Sift flour and baking powder together. Add milk powder and semolina. Mix them with a spoon.
  3. Add 1 tsp of ghee and rub it in milk mixture with the palm of your hands. 
  4. Beat the egg and add it to the milk mixture. Mix it to make until it forms a smooth ball.
  5. Make 15 balls without any cracks on the surface.
  6. Heat a couple of inches of oil on low medium oil in a wok or deep frying pan. 
  7. Fry the dough balls til nice deep brown color. You need to keep a close eye on them or you will have uneven coloured balls. Keep stirring with soft hands without touching them much. Drain when they are browned and add to the warm syrup.
  8. Let them soak in the syrup for half an hour. Serve hot.

Tuesday, 11 February 2014

Double Roasted Chicken

Chicken is such a versatile item to cook with. I love to make whole chicken not because its delicious but it looks so festive when you put a whole roasted chicken on the table. Here is another version which is loved at my dinner table.


Chicken whole                        3-4 lbs
Garlic                                     1 head cut in half

First marinade:

Salt                                        1.5 tsp
Lemon juice                           1/4 cup (keep the peels and use it for stuffing the chicken)
Turmeric                                1/3 tsp

Basting mixture:

Dijon Mustard                       1.5 tbsp
Olive Oil                               1 tbsp
Lemon Juice                          2 tbsp
Crushed Red Chillies             1-2 tbsp(heat is always according to taste )


Wash chicken and make deep cuts all over the breast as well as thighs.
Mix the first marinade and rub it all over the chicken. Let rest for 1 hr.
Stuff the garlic and lemon peels inside the chicken cavity.
Preheat oven at 375 for 10 mins.
Put chicken in a baking tray and transfer in the oven and let bake uncovered for 35-40 mins. 
Mix the basting mixture and brush all over the chicken.
Bake chicken for another 15-20 mins.


If you have a bigger chicken, adjust cooking time accordingly
After basting, keep a close eye as it can burn easily.

Friday, 7 February 2014

Spicy Masala Mutton Biryani

Biryani is a meal of nutty basmati rice mostly cooked with meat and occasionally vegetables. You can use chicken, lamb, beef or even fish. Its the combination of spices which makes it so delicious and popular.
I used goat meat but feel free to use lamb or veal as they all have almost same cooking time.


Goat meat                                             2 lbs
Onions                                                  2 thinly sliced
Garlic                                                    1 1/2 head
Ginger                                                   1 inch pc
Green chillies                                         6-8
Yogurt                                                   1 cup beaten
Dried plums                                           6-8 pcs
Oil                                                         1/2 cup
Tomato                                                  1 sliced
Mint leaves                                             8-10
Saffron                                                    1/2 tsp
Milk                                                        1/2 cup

Before the last layer of rice

Biryani spice mix

Coriander powder                                  1 tsp
Cumin powder                                        1 1/2 tsp
Salt                                                         1 1/2 tsp or to taste
Turmeric                                                  1/4 tsp
Red Chili Powder                                   1 tsp
Cloves                                                    10
Green Cardamom                                    6 cracked
Cinnamon stick                                       2 inch pc
Black pepper corn                                  10
Garam masala                                         1 tsp

Rice Preparation

Steam vents before covering the rice

Ghee                                                        2 tbsp
Rice                                                        750 gms
Salt                                                          2 tsp (for rice)
Cumin seeds                                             1 tsp (for rice)
Lemon                                                      1 sliced
Kevra water                                              1 tbsp


  1. Wash the rice till the water runs clear and soak them for at least one hour.
  2. Grind ginger and garlic in a mortar and pestle or a grinder.
  3. Heat the oil and add onions. When the edges start browning, add meat and ginger garlic paste.
  4. Add the biryani spices and fry the meat till all the moisture evaporates and oil separates from the meat.
  5. Add the green chillies, beaten yogurt along 1/2 cup of water and cover till the meat is fork tender. This time varies according to the age of the animal as well as cut of meat. You may need to add more water or increase the heat to adjust the tenderness of meat.
  6. When meat is fork tender, add dried plums and dry all the moisture again. End result should be dry masala sticking to the meat and oil separated from it.
  7. Warm half a cup of milk and add saffron threads to it.
  8. Heat 3 litre of water in a wide pot. Add salt, cumin seeds and lemon slices to it.
  9. Drain the rice and add to the boiling water. Cook till they are three way done.
  10. Drain the rice and keep aside. Its time to layer the rice.
  11. Put 1 tbsp of butter at the bottom of the pot ad add half the rice over it.
  12. Spread the meat mix on top of the rice followed by tomato slices and mint.
  13. Spread the remaining rice on top and pour the saffron milk all over. Sprinkle Kevra water.
  14. Put remaining butter on top of the rice.
  15. Now using the back of the spoon, poke a few holes a the to the bottom. These holes act as steam vents and prevent rice from being mushy.
  16. Cover with a tight fitting lid and put on the stove. Keep the heat medium for the first 5 minutes and reduce to lowest option. Let the rice steam for almost 25-35 minutes till you can see the steam escaping from the sides of the lid.
  17. Turn the heat off and do not open for 10 minutes. After ten minutes, open the lid and fluff the rice up using a slotted spoon or even a fork.
  18. Serve immediately with mint yogurt chutney or vegetable raita.

Thursday, 6 February 2014

Dhaba Chicken Karahi

Chicken karahi is one the most popular dishes available in restaurants all over the country. This dish always remind me of my childhood trips to the northern mountains. Every restaurant serves it. Things don't soften quickly at those altitudes so chicken is the ideal ingredient to use for quick cooking. There can be multiple reason but the one I like is the time it takes to cook. It hardly takes 30-35 minutes and you have a delicious, healthy meal which is enjoyed by one and all. Its a beautiful combination of tomatoes and spices.


Chicken                            2- 3 lbs 1 whole cut into 20-22 pcs
Tomatoes                          3 large or 5 medium
Green chili                         3-5
Garlic                                5 cloves chopped
Ginger                               1 inch pc cut in julienne
Salt                                   1 1/2 tsp or to taste
Red chili flakes                  1 tsp
Turmeric                            1/4 tsp
Garam Masala                   1 tsp +1/2 tsp
Cumin powder                   2 tsp
Lemon juice                       2 tbsp
Coriander leaves                1/2 cup
Oil                                     1/4  cup


Put chicken in a bowl and pour lemon juice over it. Sprinkle turmeric and let sit for 5 mins.
Heat oil in a pan and add chopped garlic. Fry for a couple of minutes and add chopped tomatoes.
Add salt, cumin powder, chili flakes and 1 tsp of garam masala.
Cook till tomatoes melt in the oil and you don't see tomato chunks any more. around 5-8 minutes.
Add chicken and cover. Let cook for 5-8 minutes on medium high.
Remove the lid and if you see a lot of water, increase the heat and start frying the chicken.
Keep browning/bhunofying the chicken until all the water has evaporated the masala has becomes dark in color.
Sprinkle green chili,  ginger and cover  on low heat for another 2-3 minutes.
Take it off the heat and add cilantro leaves and sprinkle garam masala.
Serve hot with naan or roti.
Cooking time may vary according to the size of the chicken pcs.

Wednesday, 5 February 2014

Murgh Musallam/ Roasted chicken

Murgh Musallam meas whole chicken is a festive decadent dish cooked on special occasions. Whole chicken is marinated and then cooked in rich nutty mixture till it becomes fork tender. A very delicious and finger licking good chicken recipe. A guaranteed hit on your tables.
Here is how the recipe goes:


Chicken                               3-4 lbs whole skin removed
Ghee                                    1/4 cup
Cardamoms                          4
Cloves                                  6
Cinnamon stick                       2 inch pc

First Marinade

Lemon juice                         2 tbsp
Turmeric powder                 1/4 tsp
Salt                                      1/2 tsp

Second Marinade

Yogurt                                  1 cup
Coconut                                2 tbsp
Almonds                                10 
Garam Masala                       1 tsp
Red chili powder                   1 tsp
Paprika                                 1 tsp
Coriander powder                 1 tsp
Cumin Powder                      1 tsp
Garlic paste                           1 tbsp
Ginger paste                          1 tbsp
Brown onions                         2 tbsp


  1. Mix ingredients of first marinade and apply on the chicken. Let the chicken marinade for at least 30 minutes.
  2. Dry roast almonds and coconut and make a fine paste in a coffee grinder.
  3. Mix all ingredients from the second marinade including almond and coconut powders and keep aside.
  4. heat ghee in a wok and add cardamom cinnamon and cloves. cook till fragrant around a minute.
  5. Put the marinated chicken breast side down and brown it. Flip over and brown all other sides.
  6. Take the chicken out of the wok and apply the second marinade all over including the stomach cavity. Let stand for another 30 minutes.
  7. Put back in the wok when it starts boiling put the lid on. You may need to add some water to start the cooking process.
  8. Keep changing the sides of the chicken to cook it evenly from all sides. Add more water f required a little at a time.
  9. When chicken is cooked all the way around 50 mins, increase the heat to dry all the moisture. Masala will start browning and sticking to the chicken. When all the ghee leaves the masala, its done. Dish it out and serve with hot roti or naan.
You can use coconut powder instead of shredded coconut.
Almond butter can be used in place of almonds.
Its better to let the chicken marinade after the second application but you can proceed if necessary.

Tuesday, 4 February 2014

Sarsoon Ka Saag / Mustard Greens

A specialty from the land of five rivers. This mustard greens dish is very close to all punjabi's hearts. Serve it with punjabi corn bread/ Makki ki roti and its a meal from heavens. easy to make and yet very satisfying.


Mustard Greens                                       3 lbs
Spinach                                                    1 lbs
Green chilies                                             5-8 or to taste
Red chili flakes                                         1 tsp
Salt                                                          1 1/2 tsp or to taste
Fine Corn Meal                                        1 tbsp
Ghee                                                        1/2 cup
Butter                                                      1/2 cup to serve on the side
Ginger                                                      1 1/2 tbsp 
Garlic                                                       4-5 cloves
Green Onions                                           2 stalks


Wash spinach and mustard greens thoroughly to get rid of sand and grit. Change the water a few times to make sure greens are cleaned well. Slice them as finely as possible.
Put the greens/saag in a pan and add salt, green chilies and red chili flakes. Pour a cup of water and cover. Cook over high until it comes to a boil and the lower the heat and cover. Cook for 90-120 mins. To test press a stem piece between your thumb and finger if it mushes easily, they are cooked.
Using the back of the ladle, mush the greens/saag as much as possible. Mix corn meal in a quarter cup of water and pour into the saag and mix well to avoid lumps.
Cook on low heat for another half hour till it all looks homogenized.
Crush garlic and ginger in a mortar and pestle and slice green onions thinly.
Heat ghee in a frying pan and add garlic paste when it starts browning on the edges, add ginger paste.
When Ginger and garlic both are golden brown, throw in the green onions and immediately pour over the hot saag. Mix well and serve with Makki ki roti, chapati, phulka or boiled rice and a big dab of butter on top.

You can use a hand blender to mix it instead of ladle but make sure not to make a paste, it still needs to have chunky look.
Freshly crushed ginger and garlic makes a huge difference in the flavor so avoid using pre-made pastes.
You can adjust the amount of heat by increasing or reducing the umber of green chilies.