KUMDA SAAG

Ingredients :
Kumda saag (pumpkin leaves) -500 gms
Mustard seeds -1/2 tsp
Dried red chilli - 1
Garlic (optional) (crushed) -2 cloves
Pumpkin (chopped finely) - 100 gm
Eggplant (chopped finely) - 100 gm
Salt - as per taste
Milk - ¼ cup
Oil - 1 tbsp

Method :
Clean the kumda saag and chop finely. In a pan heat oil. Add mustard seeds. When they start sizzling add the dried red chilli and fry for a second. Later add the garlic . When it turns light pink add the saag. When saag starts becoming soggy add pumkin and eggplant. Add salt and let the water evaporate .When the eggplant and pumpkin gets cooked add milk. When the gets completely soaked in the saag take it off fire. Serve it with rice, dal , curry of your choice and aloo bhaja.
PN: Saag is very nutritious. Make it a part of your everyday meal and enjoy its benefits along with your family.

Dahi Pakhal

Ingredients :
Rice – 2 cups
Yougurt – 1 cup
Salt – according to taste
Cucumber (grated) – 1
Carrot (grated) – 1
Onion (chopped) – 1
Aam adaa (grated) – ½ inch piece
Lemon leaves (crushed) – 4-5
Green chilli (chopped) – 1

Method :
Boil 5 cups of water in a pan. Add rice to it and cook till done. Donot strain the water from the rice . Let it cool. While serving add the rest of the ingredients and enjoy it with Badi and Baigan bharta.

PN : This is a summer delicacy.The water and yogurt in it helps beat the summer heat and quench thirst. Due to its popularity it’s available in the menus of 5 star restaurants in Orissa during summer. Try it out in lunch and enjoy a siesta under the shades in your lawn or in the confines of your sweet home.

BHAJI SAAG

Ingredients :
Bhaji saag – 500 gms
Onion (chopped)- 1
Garlic (chopped) – 2 cloves
Salt – to taste
Oil – 2 tsp
Mustard seeds – ½ tsp

Method :
Pluck the leaves of Bhaji saag from its stems. Clean and leave aside.Heat oil in a pan. Add mustard seeds. When it sizzles add add garlic. Saute for 2-3 seconds and add onion. Saute till they turn pink. Add the saag. When it leaves water and becomes dry add salt and cook for a minute.Serve it with rice,dal and curry of your choice.

Amil (Sour veg soup)

Ingredients :-
Pumpkin – 50 gm,

Khada – 50 gm,

Eggplant – 50 gm,

Cucumber – 50 gm,

Red chole – 50 gm (soaked in water overnight),

Salt – to taste,

Haldi – ½ tsp,

Mustard-green chilli paste – 2 tbsp,

Besan / rice powder- 1 tbsp,

Tamarind – 50 gm,

Oil – 1 tbsp,

Kari patta – 1 sprig,

Panchphuran – 1 tbsp,

Red / green chilli – 1,

Water – 1 lt.

Method :
Chop pumpkin,khada,eggplant and cucumber into medium sizes.Pressure cook this in water along with red chole till one whistle.Then add salt and turmeric and let it boil for a minute. In a bowl take mustard-chilli paste and besan / rice powder and mix well. Add this to the soup. Boil for 5 minutes. Add tamarind and cook for 5 minutes. In a tadka pan heat oil.When hot add panchphuran, red / green chilli, kari patta. When they start sizzling add it to the soup.

PS :- Amil used to be a must in the weddings in summer.The menu was incomplete without this dish. In summer vegetables are scare .So seasonal vegetables are used in this recipe. I came across an interesting fact about Amil which I thought I should share here with all of you. Amil was used to clean hands. Surprised ? Well I was too till I was explained about it. People used their hands to serve rice during weddings. Rice is sticky making it difficult to get rid of with plain water.Pouring Amil on the hands would make it easier to wash. Amazing ,isn’t it ? Well go ahead and check it out and do let me know about your experience.