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Saag or sag is a leaf-based (spinach, mustard leaf, etc.) dish eaten in South Asia with bread such as roti or naan, or rice. Saag can be made from spinach, mint leaves or other greens, along with added spices and sometimes other ingredients such as paneer. On some menus, it is called saagwala. eating greens at least twice a week is very healthy.
About Recipe
Bachchali koora koora, Pasalai keerai Kuzhambu, Palang sag torkari |
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DrPlum Posted on Wed Apr 16 2008
Love the cooking tips. Please can you place a list of ingredients on the left of your reciepes.
Reply 0 - Repliessawye1234 Posted on Thu Apr 17 2008
you can find the ingredients for the recipes at vahrehvah dot com
Reply 0 - RepliesVivek Anand Posted on Thu Apr 24 2008
Hi Chef; what is mustard leaves, I mean in North American stores, what do they call it? is it Kale?
Reply 0 - Replieszut212 Posted on Fri Apr 25 2008
NO! Kale isn't the same as Mustard greens. mustard greens are more pungent than kale. also, i think that mustard greens need a *lot* of cooking, since their cell walls are thicker.
Reply 0 - Replieszut212 Posted on Fri Apr 25 2008
I love this site, Ustaad-ji! You're the new Ravi Shankar for cultural diplomacy. Regarding *MY* saag recipe: 1. I use mustard greens, with minimal stems. 2. spinach. 3. onions/garlic/ginger. 4. salt 5. red chili powder. NOTHING else.
Reply 0 - Replieszut212 Posted on Fri Apr 25 2008
(CONT) Meanwhile, i add the sauteed onions (and minimally sauteed garlic/ginger). At the end, I blend it up to smooth it out
Reply 0 - Repliesceridwenmarian Posted on Wed May 28 2008
Great site! Always love vahchef's videos, especially the very generous "pinches" ;p What is the ingredient he puts in after the cumin at 1:19? I couldn't catch the name...
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kewlguyrocking Posted on Wed Apr 16 2008
Thanks a lot sanjay garu !! :)
Reply 0 - Replies