Travel in Mexico to the land of the Maya

Mexico embodies a spicy and fiery passion for la vida, a bit as her chiles, jalapeños and tequila. This spirit is found everywhere, in art, music, history and culture, but also in the way Mexicans enjoy a sense of everyday life. Being contaminated by their wonderful way of being and to discover the attractions of the country is an experience not to be missed, one of those that cannot be missed in the list of winners of globetrotters.

It's difficult to decide to book a trip to Mexico and then not be fascinated, with an amazing feeling and a unique experience that is hard to describe. Yes we are talking about the places, the wonderful sunny beaches, the warm friendly people as also of the cultural wealth and the well known historical aura surrounding this land is to be discovered.

We are of course referring to the Maya and the Aztecs, two populations that have really left their mark permanently in our human history. For completeness sake we will say that the first inhabitants of Me…

Sarson da Saag Recipe

Sarson da Saag Recipe

The cuisine of Punjab, is not only highly diversified, in dairy products but also uses many spices. The most popular dish here is Sarson da Saag, a curry made ​​with mustard leaves, spinach and numerous spices. The ideal places to have a Punjabi meal remains the dhaba, the restaurants or the taverns of truckers who are on the road that connects Delhi with the region and expose the metal on the outside of their pots, which unequivocally call for a hearty lunch. In these simple kiosks the variety and quality of food is truly remarkable.

There are many different types of sauces to mustard, which usually change from country to country. In France, the mustard is called moutarde literally mustard, is particularly widespread and already in 1500 in Orléans was born the first guild of producers. Around 1550 the corporation was founded in Dijon, where it is still produced one of the most spicy mustards and famous, known as Dijon mustard Moutarde de Dijon, produced in different varieties with basic ingredients such as brown mustard, vinegar, salt and citric acid. The vinegar is often replaced with the sour grapes, grape juice acidity which has not reached the maturation. In the milling process, the integument of the seed is removed, giving this less spicy mustard flavor.

Other renowned French mustards are those of Meaux, Bordeaux, and Alsace. The latter is prepared with white mustard, is less spicy and more bitter. Particularly popular in the country is the traditional old-fashioned mustard, obtained with the use of white mustard and black mustard. In French cuisine, mustard accompanies meat dishes and is added to the popular sauces remoulade and vinaigrette.

The mustard widespread in Japan is called karashi, it is particularly hot and you get grinding the seeds of Brassica nigra, Brassica alba and Brassica juncea and mixing them with warm water at 40 °. The spicy taste must be the absence of the wheat in the base compound. It is used to flavor nikuman, popular snack national, and accompanies popular dishes such as oden, restricted soup made ​​with dashi fish broth, and the shumai, dumplings of Chinese cuisine popular in Japan. In the market there are also non-spicy mustards, similar to those that are sold, called Yo garashi. All mustards on the market in Japan are called karashi or mastādo, and buy the product requires some attention.

Prep Time: 50 mins ♥ Cook Time: 50 mins ♥ Total Time: 1 hrs 40 mins ♥ Yield: 4 servings

Nutrition facts per serving: 50 calories, 0.9 grams fat


1 bunch fresh mustard leaves
1 spinach
1 onion
1 tsp ginger
1 tsp garlic
2 green chillies
1 tsp red chilli powder
1 tbsp cheese
1 tsp lemon juice
Salt to taste
1 cup water
2 tbsp ghee
1 tsp cardamom powder
1 tbsp oil
1 tbsp flour

Recipe Method

Chop spinach and mustard leaves.

Heat ghee in a pan, add onion and saute till light brown. Add green chillies, ginger and garlic and and sauté for a few minutes. Add the red chilli powder, mustard leaves, spinach leaves and continue to sauté for a couple of minutes. Add few pinches of salt and water and cook on moderate heat for 10 minutes. Keep aside to cool and then blend to a coarse paste in a mixer.

Heat the oil in the same pan. Add the paste, cardamom powder, flour and lemon juice. Stir well and cook till the oil starts to separates. Garnish with cheese.

Serve hot with makki di roti or paratha.

4 stars - based on 14 reviews


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