 Makki ki roti with sarson ka saag | |
| Alternative names | Sarsan da saag/Sareyan da saag (Punjabi) |
|---|---|
| Course | Main course |
| Place of origin | Northern Indian subcontinent |
| Associated cuisine | Pakistan, India, Punjabi [1] |
| Main ingredients | Mustard leaves |
Sarson da saag, also known as Sarsa da saag is a dish of mustard greens cooked with spices. It originated in the north of the Indian subcontinent and is popular throughout the region. [2] [3] [4] [5] [6]
The dish is known as sarson ka saag (सरसों का साग) in Hindi, sarson da saag (ਸਰ੍ਹੋਂ ਦਾ ਸਾਗ/سرھوں دا ساگ) or Sareyan da saag (ਸਾਰਿਆਂ ਦਾ ਸਾਗ/ثریا دا صاف) 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 sarśapa (Sanskrit : सर्षप) meaning mustard. [11] Saag/shaak derives from the Sanskrit Śāka meaning greens or vegetable leaves. [12]
Mustard is widely grown in the region for the plant's leaves, seeds and seed oil. It is harvested in winter and spring, making sarson ka saag a popular warming dish in the cooler months. [13] [14] [15]
There are many recipes for the dish, usually cooking the leaves in oil or clarified butter ( ghee ) [16] with spices such as garlic, ginger and chilli. Other spices used vary according to region and taste.
The dish is often served with bread such as makki ki roti or bajra ki roti . [17]
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.
Pakistani cuisine can be characterized as a blend of regional cooking styles and flavours from across South, Central and Western Asia. Pakistani cuisine is influenced by Persian and Arab cuisine. The cuisine of Pakistan also maintains certain Mughal influences within its recipes and cooking techniques. Pakistan's ethnic and cultural diversity, diverse climates, geographical environments, and availability of different produce lead to diverse regional cuisines.
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 a flat unleavened bread made from corn meal, primarily eaten in the Jammu region, Himachal Pradesh, Punjab, Haryana, Rajasthan, Uttar Pradesh, and Uttarakhand in North India and Gujarat, Maharashtra in Western India and also in Nepal. Like most rotis in the Indian subcontinent, it is baked on a tava.
Saag, also spelled sag or saga, is an Indian subcontinental leafy vegetable dish eaten with bread such as roti or naan, or in some regions with rice. Saag can be made from spinach, mustard greens, collard greens, basella, finely chopped broccoli or other greens, along with added spices and sometimes other ingredients such as chhena.
A dhaba is a roadside restaurant in the Indian subcontinent, primarily across Pakistan and northern India. They are on highways, generally serve local cuisine, and also serve as truck stops. They are most commonly found next to petrol stations, and most are open 24 hours a day.
Rajasthani cuisine is the cuisine of the Rajasthan state in North West India. It was influenced by various factors like the warlike lifestyles of its inhabitants, the availability of ingredients in an arid region and by Hindu temple traditions of sampradayas like Pushtimarg and Ramanandi. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. Signature Rajasthani dishes include Dal Baati Churma, Panchratna Dal, Papad ro Saag, Ker Sangri, Gatte ro Saag. It is also known for its snacks like Bikaneri bhujia, Mirchi bada and Kanda kachauri. Other famous dishes include Dal Baati, malaidar special lassi (lassi) and Lashun ki chutney, Mawa lassi from Jodhpur, Alwar ka mawa, Malpauas from Pushkar and rasgulla from Bikaner, "paniya"and "gheriya" from Mewar. Originating for the Marwar region of the state is the concept Marwari Bhojnalaya, or vegetarian restaurants, today found in many parts of India, which offer vegetarian food of the Marwari people. The history also has its effect on the diet as the Rajputs preferred majorly a non-vegetarian diet while the Brahmins, Jains, Bishnois and others preferred a vegetarian diet. So, the state has a myriad of both types of delicacies.
South Asian cuisine, includes the traditional cuisines from the modern-day South Asian republics of Bangladesh, India, Maldives, Nepal, Pakistan and Sri Lanka, also sometimes including the kingdom of Bhutan and the emirate of Afghanistan. Also sometimes known as Desi cuisine, it has been influenced by and also has influenced other Asian cuisines beyond the Indian subcontinent.
Palak paneer or palak chhena is an Indian dish consisting of chhena or paneer in a thick paste made from puréed spinach, called palak in Hindi, Marathi, Gujarati, and other Indian languages.
Gujarati cuisine is the cuisine of the Indian state of Gujarat. The typical Gujarati thali consists of rotli, dal or curry, rice, and shaak. The thali will also include preparations made from pulses or whole beans such as moong, black eyed beans etc., a snack item (farsaan) like dhokla, pathra, samosa, fafda, etc. and a sweet (mishthaan) like mohanthal, jalebi, sevaiya etc.
Kadhi, or karhi, is a popular dish mainly consumed in South Asia. It consists of a thick gravy or soup based on gram flour, and it may contain vegetable fritters called pakora, which include dahi (yogurt) for a sour taste. It is often eaten with cooked rice or roti. Varieties of kadhi include those from Rajasthan, Maharashtra, Gujarat, Punjab, and Sindh, all of which are located in present-day India and Pakistan.
Bhojpuri cuisine is a style of food preparation common among the Bhojpuri people of Bihar and eastern Uttar Pradesh in India, and also the Terai region of Nepal. Bhojpuri foods are mostly mild and tend to be less hot in terms of spices used. The cuisine consists of both vegetable and meat dishes.
Besan Chakki or Besan Katli or Besan Khandli is a common chakki sweet from the Indian subcontinent. It is made with besan, condensed milk, and sugar.
Panjiri is a Ayurvedic sweet dish from the Indian subcontinent which is specially prepared for Krishna Janmashtami festival. The sweet panjiri evolved from an Ayurvedic preparation called Panchajīraka.
Jharkhandi cuisine is the cuisine of the Indian state of Jharkhand. Staple foods are rice, dal and vegetables. Common meals often consist of vegetables that are cooked in various ways, such as curried, fried, roasted and boiled. Many traditional dishes of Jharkhand may not be available at restaurants.
Baigan bharta or Baigan Chokha is an Indian dish prepared by mincing grilled eggplant (baigan) and mixing it with tomato, onion, herbs and spices. Grilling the eggplant over charcoal or direct fire infuses the dish with a smoky flavour. Mashed eggplant is then mixed with cooked chopped tomato, browned onion, ginger, garlic, cumin, fresh cilantro, chili pepper, and mustard oil or a neutral vegetable oil. Traditionally, the dish is often eaten with flatbread and is also served with rice or raita, a yogurt salad. In Bihar and Uttar Pradesh, it is served hot with litti or baati.
Bihari cuisine is eaten mainly in the eastern Indian state of Bihar, as well as in the places where people originating from the state of Bihar have settled: Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, Fiji, some cities of Pakistan, Guyana, Trinidad and Tobago, Suriname, Jamaica, and the Caribbean. Bihari cuisine includes Angika cuisine, Bhojpuri cuisine, Maithil cuisine and Magahi cuisine.
In Indian cuisine, dal, paruppu, or pappu are dried, split pulses that do not require soaking before cooking. India is the largest producer of pulses in the world. The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in South Asian countries, and form an important part of the cuisines of the Indian subcontinent.
Papad ki Bhaaji or Papad ka Saag is a vegetarian main course dish made using Papad and is popular in Rajasthani, Gujarati, Bundeli, Malwi, Nimadi and Braj cuisines. The dish is prepared with many variations and is also known by the name Papad ro saag in Rajasthani and Papad nu shaak in Gujarati. Papad ki bhaaji can be easily prepared with few basic ingredients at home and without the need of any vegetable. Hence it typifies the simple food that one needs for sustenance amidst the hardship of desert life.
Maithil cuisine, also known as Mithila cuisine, is a part of Indian and Nepalese cuisine. It is the traditional cooking style of Maithils residing in the Mithila region of the subcontinent.
..Dogra cuisine such as Pathores, Makki ki Roti and Sarson ka Saag, Keurs...
Himachali specialities include Siddu....Makki ki Roti & Sarson Ka Saag
No meal within the Maithil community is considered complete without the inclusion of leafy dishes known as saag. Our cuisine is an ode to saag: bathua, laal saag, patua saag, genhari, karmi, sariso saag.
Mustard is cultivated extensively in north India.
In the winter months in Punjab, a richly spiced puree of mustard greens is eaten, accompanied with roti made of ground maize and a knob of fresh, soft, crumbly gur. The classic combination is called sarson ka saag and makki ki roti. Mustard has been grown in Punjab for millennia and its oil-rich seed is an important commercial crop.
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