Punjabi Sarson Da Saag Winter Mustard Greens Makki Butter
Young mustard leaves slow-cooked with spinach and bathua until deeply fragrant —...
15 recipes found
Young mustard leaves slow-cooked with spinach and bathua until deeply fragrant —...
Hand-patted cornmeal flatbread cooked on a dry tawa — the essential winter bread of...
Young mustard leaves slow-cooked with spinach and bathua into a thick, deeply...
Hand-patted corn flour flatbread cooked on a tawa and finished over a flame — the...
Thick, round flatbread made from pearl millet flour — the staple bread of Haryana...
A thick, golden flatbread made from maize flour — coarser and denser than wheat roti,...
A fluffy, fermented whole wheat bread stuffed with a sweet paste of walnuts and poppy...
Bathua (chenopodium) leaves cooked alone with minimal spicing and a ghee-garlic...
Pearl millet cooked with split moong dal into a thick, warming khichdi — the winter...
Fresh hand-churned white butter (makhan) offered with crystallised sugar (mishri) and...
An extraordinarily thick, cold yogurt drink so thick with milk fat that a knob of...
A thick, fluffy, slightly leavened flatbread stuffed with spiced potato and baked in a...