Mom Made Tori Saag At Dhakalthok Home

This is my picture taken at home.I just love to take selfies since childhood and the charm of being happy as kid is inexpressible and the selfie culture with recipes as foodie makes me able to taste tea plants to mango seeds which are different in flavor and my mom with her recipes make the days more interesting.It’s evident that at first, you will find yourself following the strong scent to gradually transcend to your own memories of tori-ko-tel. My father enjoyed the smell of tori, and often while cooking, he would tell me with pride (as though he had made the tori-ko-tel himself), “Tori-ko-tel is our Nepali oil, and it’s very healthy; you are thinking it smells, but this is not an odor, it’s an aroma. Wrap yourself into it, and you will understand why I am saying what I am saying.”

What I love about this Sarson ka Saag is that it’s so thick and luxurious. Some of you may be wondering if you can make this saag using just spinach – don’t do it. Using spinach alone will make for a thinner saag. The mustard greens thicken it up and make for much better texture. I use an equal portion of mustard greens and spinach but you can add more mustard greens if you prefer.

Consuming mustards on a regular basis will broaden your nutrient consumption, provide you with energy, as well as include a distinctive splash of color to just about any dish you prepare. Mustard greens offer an abundant mixture of vitamins, minerals, dietary fiber as well as protein. There are numerous advantages of ingesting mustard greens.

Mustard greens supply the greatest amounts of three powerful antioxidants: vitamin K, vitamin A and vitamin C. Also, they are an excellent source of manganese, folate and also vitamin E. Vitamin E, C and A help destroy free radicals, which damage the cell membranes. Together they provide wonderful benefits to people struggling with asthma, heart diseases and menopausal symptoms.

Mustard greens help to prevent cancer because of anti-oxidant and anti-inflammatory properties present in it. Research indicates that it can be useful in preventing cancers of bladder, colon, breast, lungs, prostrate and ovary.

Mustard greens are a fantastic method of obtaining dietary fiber. It encourages good colon health, manage metabolism and also help with digestion.An excellent source of both calcium and potassium, mustard greens encourages good bone health and assists in preventing bone diseases like brittle bones.

Carcinogen within tobacco smoke causes vitamin A insufficiency, which in turn leads to emphysema. This cycle could be reversed by consuming a diet abundant with vitamin; therefore, mustard greens are helpful in maintaining healthy lungs.

As we grow older, our mental performance usually diminishes. Studies have demonstrated that ingesting three servings of green leafy vegetables every single day might help reduce the loss of mental function simply by 40%.

Vitamin C in mustard greens aids in the breakdown of an inflammatory substance, histamine, that is overproduced in people struggling with asthma. Moreover, the magnesium content helps relax the bronchial tubes and lungs.

Mustard greens is prepared in North India in a traditional manner popularly called sarson ka saag. Apart from this, mustard greens can also be cooked with lentils or incorporated in soups or even pasta. They are also used preparing healthy and delicious salads.

RECIPES OF SARSO OR TORI SAAG AT HOME

First of all, break off the root of the saag and then break the saag into two halves. Then wash it properly, at least three times or until no mud remains at the bottom of the container in which you wash the saag. If you are not careful enough, then you might end up biting mud along with your saag. After washing it, drain the water and keep the saag aside. Now, heat a pan and add oil into it.

 Add the thyme seed when the oil is hot. Then, break the red chili into two halves and put it in the oil. Be careful while doing so, as the chili might burst and hurling the hot oil splinter towards you. When the chilies turn golden brown, put the saag into it and add salt over it. Let it cook for few minutes and keep stirring it occasionally. It slowly starts to shed water and the saag is ready when the water dries. You could also add tomatoes if you like, however that completely depends upon your taste. This healthy saag tastes great with rice or even roti.