Sunday, May 19, 2013

Monje-Hak

Monje-Hak





 Kashmiri kadam ka saag

INGREDIENTS

1kg of Monje-Hak or kadam
Green chilli one slit
1/2 cup musturd oil
Heeng a pinch
salt to taste
red chilli powder 1 tsp


PROCEDURE

1. Wash Monje-Hak thoroughly before cutting,in running tap water
2. Seperate Monje or gand from leaves in a way that upper portion of each monje remains attached to a bunch of small delicate leaves.
3. Cut bulk of remaining monje to slices and also leaves to strips.
4. Heat oil in a pressure cooker with lid . Then put hing, salt , green chilli along with Monje-Hak and saute for 3 minutes.
5. Now put 1 glass of water. Bring it to boil with lid open and place the lid there after. Let the pressure develop. Allow 5-6 whistles of pressure. Immediately take out the steam to retain its green colour and bring it to boil again, this time without lid for three minutes.
Serve with rice.

No comments:

Post a Comment

Vaishno Devi wali Chaat

JAI Mata Di Chaats are Indian Heartbeat . You find it in every nook and corner of India. Many varieties , hot or cold, crunchy or ...