Saturday, November 18, 2017

Sajanaa Saaga Kharada with Muga Dali and Saru | Drumstick Leaves with split green gram without skin and colocassia | Unique Iron Rich Odia Drumstick Leafy Green Recipe |

Sajaana Saaga Kharada with Muga dali and Saru



Sajanaa Saaga ( Drumstick Tree Leaves)

Sajaana Saaga Kharada with Muga dali and Saru

This dish is one of the most traditional dishes of Odisha made all across the state, especially in villages. Drumstick leaves are pretty high in iron, just like spinach, or perhaps richer. Besides iron, it is amazingly rich in vitamins also, especially Vitamin A, C and B 6, and calcium. No wonder, the poor working class villagers manage to derive their requirements of iron and many other vitamins from this one source, and other leafy greens of course.

The only pain is the time taken for segregating the leaves from the branches/stems. One must also exercise caution not to end up consuming caterpillar infested leaves! Better to avoid having it in the season (rainy days) when caterpillars are just all around drumstick tree. November seems to be a good period. I really managed to get absolutely tender, green and clean branchesJ

For 4-5 serves

Ingredients

Muga dali ( split green grams without skin) –  3/4th to 1 cup

Sajanaa saaga ( drumstick leaves – tender ) – 3 to 4 cups

Saru ( Arbi/ Colocassia) – 4-5 small ones ( called puaa saru – not the thick and large variety which does not get tender easily)

Mustard oil- 1 tbsp
Rasuna (Garlic cloves) – 8-10
Dry red chilli  - 1-2
Onion – 1 small
Paanch Phutan – 1 tsp  
( Paanch Phutan is a simple mix of mustard seeds, cumin seeds, fennel seeds, black cumin seeds and fenugreek seeds in a rough proportion of, say 5:3:2:1: a few seeds. It is a very common tempering mix used too often in Odia and Bengal cuisines.)

Water – 2 cups, Rice stock – as required, about 2 cups
Salt to taste ( about 2 tsp for this huge quantity )

Procedure

In a kadai (wok), heat water (2 cups) and add moong dal for boiling. As white scum starts showing up, just take it out from the surface and discard. Do this a few times to almost clear the scum. After about 5 mins add arbi(saru)- diced small- and let it boil. Add salt and a pinch of haldi. When water content starts reducing, keep adding bits of rice stock ( bhata peja – the liquid we usually discard after boiling rice), in batches, so that daal and arbi cook well without getting dry, or too watery. This way, right consistency is easy to maintain. Cook for about 15 mins till daal and arbi get tender and are almost on the verge of splitting ( check if you can mash them with the back of the ladle). Add the drumstick leaves, and a bit of chopped green chilli ( to taste ). Continue adding bits of rice stock in batches, as you keep stirring the saaga mix from time to time. ( If no rice stock is available, just add water for the right semi-solid consistency.) It should not take more than about 5 more mins for the leaves to get cooked.  Switch off.

Consistency : Semi-solid and moist, with daal and arbi blending nicely.

Tempering
Heat mustard oil (1 tbsp). Crackle paanch phutan ( 1 tsp). Add crushed-n-chopped garlic cloves ( 8-10).  You may retain the peel of a few of the garlic cloves for more intense aroma! Saute till aromatic. Add dry red chilli ( 1-2), roughly broken and chopped onion ( 1 small, chopped a bit chunky, not fine). Saute for a while till onion is light brown and it gives out a nice fried aroma. Add this to Saaga preparation and immediately cover to trap the flavours.  Open and give it a quick mix. Serve hot with rice, along with other accompaniments. 

Such a simple, inexpensive dish and so rich in nutrients, and believe me, it is tasty though look-wise it may not be very inviting for some people! Do try.



Friday, November 17, 2017

I have recently created a new exclusive Food blog

Hi Friends, I have recently created a new exclusive Food blog.  Please visit that for recipes.

I had to give this blog for the Indi Blogger event, as somehow their site did not recognise my other  new blog :( 

Chicken Sajanaa Saaga Besara in unique Odia style | Chicken and Drumstick leaves in Mustard Paste | Simple Healthy Iron Rich Odia Recipe | Indian Cuisine |Unique Chicken Leafy Green Recipe | Recipe with Leafy Greens | Mustard Magic | Sajanaa Saaga Non Veg Recipe |

Chicken Sajanaa Saaga Besar in unique Odia homely style

Sajanaa Saaga (Drumstick Tree leaves) 

Chicken leg-n-thigh pieces

Chicken Sajanaa Saaga Besar in unique Odia homely style
Ingredients:
Chicken leg-n-thigh pieces – 4,
Sajanaa Saaga ( green, fully tender leaves of Drumstick tree ) – 2 to 2 ½  cup – fully cleaned of stems and washed well
A paste of Sorisha, Kancha Lanka and a pinch of haldi  (Mustard and green chilli - roughly 1-2 for 4-5 tbsp of mustard, with a pinch of turmeric) – 4 tbsp
Jeera ( Cumin) powder – 2 tsp
Ada-Rasun paste ( Ginger-Garlic paste – roughly in equal proportion) – 1 ½  tbsp
Onion – 1 large, sliced ( about 1 cup)
Tomato – 1 medium - just quartered  ( better to choose a non-tangy, red fleshy one)
Mustard oil –  3 tbsp and a few more drops
Salt to taste  (  1-2 tsp)
Haldi ( turmeric)- about 1/2  tsp
Lemon juice – a few drops
Water -1 cup
Procedure
Clean 4 chicken leg-n-thigh pieces and just give them a few slits ( see pic). Heat mustard oil ( 1 tbsp) and sear the chicken legs till lightly brown. Keep aside.
In a small bowl, mix together  mustard paste ( 4 tbsp), cumin powder( 2 tsp), G-G paste ( 1 ½ tbsp), turmeric ( about 1/2 tsp) with 1 cup water.
In a separate pan, heat mustard oil ( 2 tbsp). Add sliced onion ( 1 large) and saute till translucent. Pour in the mustard spice mix. Bring to a boil. Add the seared chicken legs and salt to taste. Cook covered till chicken for about 15 mins on low heat. Add the tomato quarters and cook covered for another 5 minutes. Tomato is not supposed to get fully tender, let them stand out a bit. By now, chicken should be almost tender. (If needed, do add some more water while the curry is cooking to adjust consistency which should be thick gravy covering the chicken pieces- not too dry, neither runny type).
When the chicken is done after about 20 minutes, add the leafy green ( tender drumstick leaves – 2 to 2 ½  cup). May add one or two slit green chillies. Cook for 2-3 mins more. Finish with a few drops of lemon juice ( do taste tanginess of curry from tomato before adding lemon juice) and a few drops of mustard oil. Serve hot with rice/roti, whatever!
A simple, yummy, healthy dish with traditional ingredients from Odia cuisine, combined in a unique manner, which is very nutritious and rich in iron. Do check it out yourself!