पंजाबी सरसो का साग रेसिपी | Sarson ka Saag | सरसों का साग बनाने की सही विधि | Chef Ranveer Brar
ฝัง
- เผยแพร่เมื่อ 25 ธ.ค. 2019
- SARSON KA SAAG - Winters are not complete without this.. Makke di roti aur Sarson da saag. But did you know the true story behind this dish?
#SarsondaSaag #winterrecipes #ChefRanveer
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🍽️𝗔𝗠𝗔𝗭🥘𝗡 𝗦𝗛🍳𝗣 🍽️
RB Store - www.amazon.in/shop/chefranveer
Kitchen Appliances - bit.ly/KitchenAppliancesIUse
Knives I use - amzn.to/36VdxoF
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Let's help 𝘽𝙖𝙣𝙙𝙚𝙡 𝘾𝙝𝙚𝙚𝙨𝙚 get its GI Tag
𝗖𝗹𝗶𝗰𝗸 𝗵𝗲𝗿𝗲 𝘁𝗼 𝘀𝗶𝗴𝗻 𝗺𝘆 𝗽𝗲𝘁𝗶𝘁𝗶𝗼𝗻 - change.org/GITagforBandelCheese
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⏩𝓒𝓵𝓲𝓬𝓴 𝓽𝓸 𝓢𝓾𝓫𝓼𝓬𝓻𝓲𝓫𝓮 : goo.gl/UE2pmL
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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:
Palak Paneer - • Palak Paneer recipe | ...
Gajar Halwa - • Gajar Ka Halwa | गाजर ...
Shalgam ki Sabji - • Shalgam ki Sabzi | शलग...
Aloo Matar - • Mom's style Aloo Matar...
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For more fantastic recipes, check out the Ranveer Brar App 📲
📲𝐀𝐧𝐝𝐫𝐨𝐢𝐝 - bit.ly/RBAppAndroid
📲𝗶𝗢𝗦 - bit.ly/RBAppiOS
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SARSON KA SAAG
Preparation time: 15 mins
Cooking time: 2-3 hours
Serves: 02
Course: Main
Cuisine: Punjab
Ingredients
6 cups sarson / mustard leaves with tender stems, chopped
1 cup amaranth leaves
1 ½ cups chickpea leaves
Water as required
2 turnip, chopped
1 inch ginger, thick sliced
2-3 garlic cloves
2 tbsp White Butter
1 green chilli
¼ tsp red chilli powder
¼ tsp turmeric powder
Salt as required
For Tempering
¼ cup ghee
1 dry red chilli
1 tbsp Garlic (chopped)
⅛ tsp Cumin seeds
2 tbsp White Butter
To Serve
Onion
2 tbsps white butter (makhan)
Jaggery
Process
• In a sauce pan add mustard leaves, amaranth leaves, chickpea leaves, chopped turnips, ginger, garlic, white butter, green chilli, salt, red chilli powder, turmeric, and mix well. Add water and cook for 2 hours on low flame.
• Remove from flame and churn well using churner.
• For tempering heat ghee in a frying pan, splutter red chilli, cumin seeds. Add in garlic and sauté until they turn translucent.
• Add prepared saag and mix well. Top off with white butter.
• Serve with onion, butter and makki ki roti.
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For more fantastic recipes, check out the Ranveer Brar App:
📲𝐀𝐧𝐝𝐫𝐨𝐢𝐝 - bit.ly/RBAppAndroid
📲𝗶𝗢𝗦 - bit.ly/RBAppiOS
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🌎 Follow Ranveer Brar on your favorite Social Media channels:
➡️ / ranveerbrar
➡️ / ranveer.brar
➡️ / ranveerbrar
#sarsonkasaag #sarsonkasaagrecipe #saagrecipe #sarsonkasaagmakkikiroti #punjabisarsokasaag #makkediroti #howtomakesarsonkasaag #makkikirotirecipeinhindi #punjabivillagefood #sarsonkasaagrecipeinurdu #makkikirotisarsonkasaag #sarsondasaag #palakpaneer #saagpaneer - แนวปฏิบัติและการใช้ชีวิต
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Allah Bless you RB
You are only The Chef who touch everyone heart with ur food and the way you cook.
Just loved it!!!
Thank you so much Sir.
M
Ranveer the charming chef, poet, singer, historian, teacher..multitalented👏
Kuch reh gya kya
Sir, you are not just a chef, you an institution. Your each and every word is blessing for us. Thanks you so much🙏❤️❤️
Love the facts, science and history of food that you present , it makes cooking and eating much much much delectable and immersive....That's why you are my favourite chef because you understand that food is an experience, it's a story to be felt, it's a beautiful tale to be imbibed with every morsel.
Now sir Ranveer is a chef as well as a history professor 👍🏼😂
History of food 🤘👍😊
That's what makes his identity as a professional chef
L
L⁹,a,,-◇◇
⁰an. Z
ZZ|~
@Arjun Patel i also
but love it
I started taking interest in cooking and getting so many compliments like start a restaurant and credit goes to you.. thanks sir
God has given you unmatched skills... speech & amazing expression. Never seen guy like you...but at the same time you have very deep knowledge of cooking...and your expression looks so natural and simple which fascinates, not over stylish like others
Chef Ranveer, I just love how earthy your approach to cooking is! Thank you for sharing your love for cooking and the history associated with it!
Oh man, just the amount of extra knowledge you get while watching Chef Ranveer is mind bogling. One might need to get a pen and a notebook and start writing these little tips! Love every recepie coming out from him.
OMG! He responded to my comment. People's fav. chef for a reason. 🤩🤩🤩
I am 53 yrs old...and today I came to know the real sarson ka saag.
Thank you Ranveerjeei....your presentation is...saab se alag!
You are simply amazing...too good😃
Same
This is not real saag
It's like attending a personal cooking class. Wholesome experience.
Agreed 😊
5 recipes dekh li, but RB ka andaaz sabse nirala laga. ek hota hai khane ko banana, dusra hota hai use samajhna. Aap ke videos me wo samajh aati hai. jo sirf ek nahi anek recipes me kaam aaye. ye hai difference. Aur ye aapka USP hai. This is why you are such legend.
It's not rocket science....but good food is a result of good chemistry between ingredients.
The best chef having lots of knowledge on food ..in love with the way u r explaining sir
This is the first time I saw saag being cooked this way. My family comes from rural kapurthala. And they’ve been making it the same way for generations. But I never saw anyone put shalgam or Chana leaves in there. Baathu is most popular from what I notice. Will ask my mom and some older women in the family. And I noticed “Allan” is missing. When you sprinkle it with makki atta. And work the ghotna. This is so fascinating. Thanks
Like for Kapurthala
Luv from kapurthla....my nanke
Totally agree, without allan its not a complete recipe
Like for Kapurthala ❤️
Yes allan is missing... And we dont add chholia.
I have been cooking the saag from years but got the insights only after watching this video. Realised that I was cooking mixed saag with whatever available in my region. Thanks Ranveer for explaining beautifully the importance of each ingredient used in this saag🙏🏽🙏🏽. You are the best. God bless
Chef Ranveer in Master Chef:😠
Chef Ranveer on TH-cam: ☺️
Poonam Mishra agreed
Soo true..😂😂
Agreed
Yes, I agree
He probably realizes it too,thats why he gave you a heart.
Along with cooking a dish ur knowledge with regards to history and science behind it - is unparalleled.
The best video from the best chef on sarson ka saag is here.
Loving it.
भाई रणबीर जी ।
सर्वोत्तम वीडियो।संयोग से आज देखा। बार बार पीछे आगे करके।वास्तविकता पृष्ठभूमि, बनाने की विधि ingredients
सुनकर देखकर अचंभित हो गए।पर खुश हैं
ईश्वरी कृपा कहें जो हमे इतने सही तथ्य आप जैसा कोई युवक सहजता से,और सरल विधि भी बताए।ऐसे बिरले ही होते है।इसलिए सर्व प्रथम,कर्तव्य समझकर जरूर दुआ व्यक्त करेगे ।हमारे परिवार की अन्तर्मन से श्री वाहे गुरूजी आराध्य से विनंती है कि वे आपको बहुत सफलता समृद्धि प्रसिद्धि प्रगति ,रोशनी और ढेर सी सपरिवार खुशी दे आप ज्ञान बांटते रहे।
वर्षो से हमारा परिवार बहुत भ्रमित रहा।और कुछ का कुछ बनाकर खाया।
जबकि हमारे किसानों द्वारा खेती की प्रक्रिया मे,इस पौधे की नई शाखाएं फैलाने उत्पादन बढाने हेतु, मात्र शीर्ष भाग तोडते है ,तीन पत्तियों वाला।और यही है देसी साग आज पता चला कि इसमे चने का साग और चुकंदर भी डालते है और क्यों।
अर्थात कांबीनेशन बिलकुल अलग है।
सरसों की साग मोटे मोटे रेशे के डण्ठल ,बडे बडे पत्ते उसके साथ"शेपू"
की बारीक पत्तियो वाली विचित्र सी गन्ध वाली भाजी मिलाकर ही ये भारी गुच्छा मिलता है।अलग से स्वयं ही पालक और बथुआ (जो गेहू के साथ उगने वाला एक खरपतवार है जिसे किसान निराई कर खोद कर फेंक देते है)की गड्डी लाते रहे। सबको चुन कर केवल पत्ते पत्ते रखते।उन्हे धोकर काटकर खौलते पानी मे डालते।थोडी शक्कर भी कि रंग हरा रहे।कुछ सेकंड बाद ,गैस से हटाकर हल्के लाल रंग वाला तीखा पानी नुकसान करेगा,समझ कर उसे छानकर फेंक देते।और तत्काल स्वच्छ ठण्डे पानी से धोकर,हाथो मे दबाकर निचोड़ कर बचा पानी भी निकाल देते।
फिर मिक्सर मे मोटा पीस लेते। पतीले मे यह मिक्स और साथ ही,पानी मे मक्का का थोडा आटा घोलकर डालते।यह सब पका कर हींग जीरा मक्खन का छौक देकर चाव से खाते रहे।
रेसिपी मे आपने मकई का आटा डाला ही नहीँ ।कितना अंतर ह ,आपके अनुभव,हुनर और हमारे काम मे।
यह सब इसलिये बता रहे कि आप जैसे कुशल भी जान सके कि अज्ञानी ग्रहस्थी कैसे बनाती है.माना कि कैसे भी खा ले।लेकिन खाद्य भी परिवेश ,स्वास्थ्य और संस्कृति है। थोडा अंतर स्वाभाविक है।लेकिन उसकी मूल authentic जानकारी और महत्व तो मालूम होना आवश्यक है, प्रतीत होता है।
बहुतों को रेसिपी अग्रेषित करदी।ताकि उन्हे भी सही क्या है ,यह पता चल सके ।ठण्ड के समय की लोकप्रिय गरम तासीर की सब्जी है।कई बार बनाते है।आगे आ रहे सीझन मे इसी तरह बनाएँगे।
अद्भुत और सही लगा इसलिये बहुत कुछ
लिखा ।कृपया सभी क्षमा करेगे ।
धन्यवाद ।
चुकंदर नहीं शलगम है
@@dr.alpanamishra6125
हम तो एक ही वनस्पती को दो नामो से बोलते है, समझ रहे थे.धन्यवाद.
What a beautiful recipe!!! Thank you for sharing your Dadi's recipe, a gem I must say. I learnt so much about sarson ka saag through this video.. Loved the way you enjoyed assembling the greens together!
Aap abhi bna leti ho ji
Ranveer just love ur simple ways of cooking yet having grtt elegance nd ethics in it... And of course the way you explain simply gives the dish an aromatic tadka to it... Be blessed
Its not only about cooking but learning a lot abt food. Respect.
Exactly people who keeps complaining he doesn't give details are just dumb learners . I'm a home cook and I've learned the most from him, although there are lots of things I've disagreed about in his ways of making recipes, but those things aside, he does deliver and teach well in his vids with smart entertainment...I want a cooking show from him on the TV
I have never seen a such a perfect recipe. The way you have narrated, its importance ,concepts nd tricky ideas are simply great. Sir tusi great ho....👌👌🙏🙏
I love the way you explain things. Nobody else teaches this way
brar saab bohot umdaa! :) For some odd reason, I discovered you very recently when I noticed that my husband was watching and obsessing over your youtube videos. You have no idea how glad I am that I discovered your videos. There is so much poetry and lyricism in the way you talk throughout the episode and oh my god, the history lessons! (keep them coming). Apart from being a kickass chef, you are an amazing storyteller. I like that your style is free flowing and there is no stringent format or jargon (read: ab hum isme ye daalenge aur isko falaane time tak pakne denge). I have somehow always struggled to find videos online where other than just telling and showing us the recipe, may be someone can talk all along about the "whys" of things and the backstory and the importance and timing of certain ingredients.You bridge that gap so well. As a home cook, it helps so much because it develops confidence when you know your ingredients, you know what they do and what difference it makes when you add them at a particular stage of the cooking process. For example: I am someone who makes almost all indian dishes but I have never been able to make a good upma. It would always turn out lumpy and just not like the one I taste in south indian restaurants. But I recently tried your upma recipe and BAM! I loved it and my husband loved it. And the world I know is a better place now in which I can make delicious upma whenever I want. So thankyou for exisitng!
Finally this recipe !! Was waiting for him to cook it and here he goes ! Ranveer NEVER disappoints ♥️
Multi talented chef Ranveer Brar. Watching this channel is truly amazing. Learn a lot of cooking and also history of ingredients. Thanks a lot Sir ji.
Best Chef! ever. Loving your videos more and more ...... Whenever I feel tired of cooking, I just watch your videos and feel like cooking again. Thank You.
Ranveer puts so much research into his work! I don't even cook that often, yet I watch all of his videos because of the history/story.
The way you tell the facts behind any recipe is incredible 😊
🙋🙋My Bengai..kolkata se hu & mere ghar m every year sarso k sag bante h..🤗🤗 I love..I like Punjabis recipes😋😋😋😋
Each time before preparing sag I watch this. You are amazing Ranveer Sir. Thanks for all detailings.
Bohot din se wait kaar rahi thi yeh recipe ka...aj hi banaya isko. Just yummm.thank you chef.
There are many cooking channels these days but the way you explain every ingredient and its role in the dish is commendable. You want people to enjoy cooking and clear this is not for views unlike many channels.
As much as i love ur cooking tips, i look forward to hear the history of the dish and cultural information of the people and dish ....awesome ranveer ....
What a positive vibes u give sir😍👍🙏 u are wonderful... U have made cooking very interesting 💯
Your recipies are the best one and the history behind every recipe took me back😍.. love from indore
You not only cooks but share knowledge aswell, which is not very common with others.
You are truly amazing.
Love this recipe, I remember helping my mum in making chulha saag when i was a kid but never tried to learn the recipe because the specific ingredients and waiting for hours for the finished product just felt so unnecessary to teenager me. But now when I try to make saag on a stove with limited ingredients in a foreign country, i realize how much I crave the original saag. No matter how hard i try, it will never taste the same as the saag made in a clay pot on a chulha by mothers in Punjab.
Please avoid side music 🙏🙏👍
Your voice itself is More then music
I was literally craving for this recipe!! Thanks a ton chef!!
I love watching you cook. The way you cook, explain us the process, honestly I have no words. Chef you have actually inculcated that love for cooking in me. I have started appreciating the art of cooking more, because of your videos. Not sure if I'll make this recepie but by far I have tried almost all the recepies uploaded in your channel and all turned out FINGER- LICKING DELICIOUS!!
You are the only chef who gives the secret ingredients as well.... 😊
Ranveer ji, as an Indian, hailing from South, living in the Netherlands, hearing stories about saag dishes from my Punjabi friends, having never tasted saag so far. Well, I made my version of saag with boerenkool (kale), rucola (arugula), palak & shalgam and all other mentioned ingredients, in the similar proportions. Now, it didn't taste great, so I said to myself, "Ranveer ji ne bataya tha ki, "jo kare Maa... ghyoo...", so have refrigerated the extra saag, remove, after an extra tadka of ghee, garlic and sukhe mirch, they smell and taste so wintry. Dhanyavaad ji 🙏
Things apart, in my community, my family makes something called as "gojju", throughout the year. We use this dish mainly for rice. Generally prepared out of seasonal greens, unlike lengthy process of saag. Farming families throughout Karnataka produce similar dishes from seasonal greens. More so, the no non-sense Dutch cuisine has a dish called 'stamppot', which basically used to be farmers's recipe, prepared out of greens, potato and meat.
Roughly, it amazes me that at the end of any day, we have so many similarities across various cultures in our daily lives, simply because we are humans and we have to grow out of & amidst all differences and similarities. Pranaam ji 🙏
Koi To Rook loo
Actor
Professor
Chief
Story teller
All in One
Only one Ranveer sir 😍
Sachi matlab xpelen karne ka tarika hye hye hye😀
Masha Allah
what is chief?
singer also
You are best
Ranveer ji i love the way you narrate the whole episode. Thanks for taking such efforts to make cooking so interesting.
Sir apney saag main makkee ka aattaa nahee dala.woh toh Punjabi saag mey jaroor daltey hain osko allan kehtey hai 😊
Your food history lectures are very interesting. 😍 Your dishes are very delicious and easy to make. And following your masterclasses also 😊
Thank u again for this yummy recipe and ur precious info. In bengali darun hoyeche.
Its nice to see that tou are also giving traditional information about the food origin and the techniques for the preperation of food ......bhut bhadiya laga dekh ke yeh video .....thank you ranveer sir ....🙏🙏
I was never a saag fan, but trust me sir, I tried it first time in three years of marriage, and it tastes so good, finally greens are tasting good....All credits to you Ranveer sir .🙏 Thanks
do u get sarson stems, chole and amaranth leaves outside of Punjab? Any online sellers?
@@vvenkat111u get them everywhere..not sure about rhe southern part though...
Thanks ranveer love from Nepal i tried most of your recipies, just a home cook
RB Saag is lovely 👌👌. I love this. Salgam bhi daala jata hai yeh bhi mujhe pata nehi tha Aaj Jana. Thank You so much RB 🌸 for this beautiful recipe.
I like the way you host your show, everything is subtle and simplified
Authentic .......Thank you. Love the way you explain the things while cooking.
Your story telling quality with knowledge is amazing 🤗
Sir photographer needs to focus clearly on the ingredients, inside the pot and on final product.
Great tips on 1) Clearing the air about Ganthals 2) No use of Palak and 3) Longer cuts of ginger during slow cooking 4) Giving it a rest before consuming
Thanks
I love ❤️ the way you cooking food and also as a cooking professor ☺️
Amazing recipes, love them all ♥️
Thank you Chef...so much
Was waiting for this recipe.. eagerly...
Thank you...once again
Sir can you make pure bengali dish "macher jhol" In your style... Its my request 🙏😊sir 😌😌... Plzzz
Mind blowing..simple food always gives a better flavor
Thank you for sharing Dadiji's recipe
Sir, I never heard from any other Chef cooking and talking at such a root level, you talk about farming and its relevance cooking, which so heartful ❤😊
I JUST LOVE YOUR COOKING STYLE....
Sirf public demand hi nahi chef... Maha demand ❤❤❤
We like your recipes as you give detailed method of cooking and the right proportion of ingredients . Love to watch your videos
u r overloaded wid cuteness!
i wish if ur videos could never b finished!!!!
I really njy ur cooking wid instant smile, sweet acting and instant closing ur mouth after each sentence 😂
punjabi puttar rocks always!🤗
I haven't tasted this dish till day. Would like to taste such authentic taste which you made, before making it. Hope so i will taste it one day🤞
If chickpeas leaves are not available what can I substitute it?
Thank you so much for sharing this recipe. Absolutely loved it.
Here in New Zealand we get tinned sarson leaves so would you please have any suggestions to make the dish as good as using the fresh leaves?
You can plant sarso, palak,methi in your home anywhere in old tub or bucket very easily,saarso can be grown from rai.you can research or take help of gardener
Amazing recipe.. I haven't known so many true facts associated to the real recipe. Thanks to you Ranveer Brar ji.. ❤️ will definitely try and share the taste ..
You are best chef in the world 👍 har ek recipe authentic rehti hai. Interesting presentation and knowledge milta hai 🤩
Looks so beautiful. Luscious
RB i Own a Rajastani Thali restaurant here in Raipur Chattisgarh n we make sarson da saag slightly different in texture with roti which has a layer of malali on it !! I wish i offer u one day our malai roti n saag 😘
Kabhi jayenge to zarur visit karenge
M from Raipur, what’s the name of your restaurant?
What's the name of your restaurent
Kaha hao aap ka hotel batao khane aayenge hum bhi raipur se hai
I am from bhilai where is your restaurant?
I tried sarson ka saag today for the first time and it just turned out truly delicious... Thank you.. Thank you sir for such great and healthy recipes that you share with all of us.. Thank you
I think I have started taking interest in cooking because of you chef ❤
Fabulous masterclass, learnt many aspects of sarson ka saag. There was a moment where my heart just stopped when the knife was too close to your fingers. Be careful baba. Love u God bless :)
Nam sun kar hi. Like
Brilliant chef, lovely , nostalgic recipes
I had seen this on FB and I tried it your way and I was amazed to taste it.
Its always good to see your videos, not just for recipes but for the knowledge you share free of cost which you have earned by investing almost your entire life.
Thank you so much for spreading valuable knowledge and delicious recipes.
Your biggest fan here, from surat, gujarat!
Setu Upadhyay
🌾🌾🌾Best ever seen SARSON KA KAAG🌱🌿☘️🍀👍🏻👍🏻👍🏻
Hi Ranveer
You’re are a great cook. I like some of your recipes and the way you present them.
But I’m sure your Dadi must’ve added allan ਅੱਲਣ when the saag has cooked completely.
Absolutely , beautifully explained , love SAAG ( from UP ) yummy 😋 delicious n healthy as alway - winter ❄️ speciality 👏💪
thanks for the authenticity of the recepie
You're hero of my kitchen. .
I m a punjabi and Sachi Meinu saag bnana ni aanda c, until we arrived in Canada and then sardi ch Hun saag tan khana hai. Upro g I have masters in food tech so big no to canned Saag jo ethe milda. I tried saag bnana and do war bna lea and kitho dekhi recipe Brar Sahab kolo(this is how me and my husband address you)! Keep posting and kal aapa dhokla bnana 😊
Dear Chef.. everytime you cook things with so much love make me see " a mother " in you.. man khush kr diya aap ne
Chef Ranveer is heavy personality 😊😊 ... Love to watch him on screen 😊😊
I definitely try this 😋😋
Thanks Ranveer for sharing truly authentic recipes.
Recipe looks amazing but what makes this video extra special is the cultural and historical knowledge that you share about the dish! I loved it!
Ok, Its difficult not to notice the amazing suit and tie combination
Amazing cooking 😍
Turnip ka pehli bar maine use dekha.maine ajtk lyf m turnip ni khaya h.but now wil buy the ingredients n wil cook now.ajtk sag m family walo ko alo dalte hi dekha h hmesha.lov to watch your videos as bot kuch sikhne ko milta h dadi nani ki recipes jo hmne ghrwalo s ni sikha
This is the first time I came across ur channel and I love u for the way u describe the recipe
Wonderful!!!!!
Respect Chef Ranveer! U make cooking a fun learning process😊
1.सरसों का साग पत्तों से नहीं गंदलों(terminal buds) से बनता है 2.साग में शलगम का प्रयोग 3.साग में पालक का प्रयोग निषिद्ध 4.अदरक के बड़े कट्स का प्रयोग 5.फार्म टू टेबल कॉन्सेप्ट है क्या...वाह वाह!Professorial..historical insights.. romantic..lively..witty..You are refreshingly different Chef!
Tried this
Totally new aroma and taste
Much better than what we normally eat in restaurants
Thank you Ranveer ji
Beautifully narrated❤️ I Love the way you explain the recipe especially the history of the dish . No other Chef has this knowledge . Your Pakistani fan