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Sarson ka Saag
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Ingredients
1 kg sarson ka saag
1 cup makai ka aata
1 packet butter
4 green chilies
8 cloves of garlic
10 whole red chilies
1 tsp turmeric powder
Salt to taste

Ingredients for baghar
4 sliced cloves of garlic
½ packet butter
3 tbsp oil

Method
Soak 1 kg finely sliced sarson ka saag with 1 tsp turmeric powder. Now rinse thoroughly and add to a cooking pot. Also add 10 whole red chilies, 8 cloves of garlic and salt to taste. Allow cooking until water dries up and then grind in a chopper. Add a cup of makai ka ata and 1 packet butter to a pan and stir together. Fry 4 finely sliced cloves of garlic, ½ packet butter and 3 tbsp oil to prepare baghar. Take out saag in a serving dish and top with prepared baghar. Serve with makai ki roti.

Makai ki Roti
Ingredients
2 cups makai ka aata
1 cup flour
Salt to taste
Butter or clarified butter as required
Prawns with Spring onion
Ingredients
1 packet prawns
1 cup oil
6 sliced spring onion
6 green chilies
½ bunch sliced coriander
1 tsp turmeric powder
1 tbsp red chili powder
1 tbsp ginger garlic paste
Salt to taste

Method
Mix together 1 cup flour, 2 cups makai ka ata and salt to taste and knead into fine dough. Form small balls of the prepared dough and roll into shape of a paratha. Fry on a tawa and apply butter or ghee before serving.