Punjab -- Makki di Roti & Sarson ka Saag

Blogging Marathon# 39 - Indian States: Day 23
State: Punjab
Dish: Makki di Roti & Sarson ka Saag

We are going all the way northwest of India to Punjab today. Punjab means five (punj) and ab (water), thus the land of five rivers. It has the most fertile land. Agriculture is the largest industry in Punjab and it is the single largest producer of wheat in India.
I lived in Punjab the first few months of my life -- so naturally I don't remember anything. My mom went to Chandigarh (Captial of Punjab and Haryana) as a young bride and lived there for couple of years. She said the Punjabi neighbors there were very friendly and used to share homemade food with her. I asked her if she remembers any dishes or recipes, but she couldn't recollect any specifics (understandably so since it has been 30+ years). But she does remember the hearty sarson ka saag and makki di roti that the neighbor used to send over.
Punjabi dishes are probably the most famous Indian dishes all over the world with every Indian restaurant across the globe serving Naan, Mutter-Paneer and Lassi. Punjabi cuisine, however varies significantly between home cooked, restaurant style or the dhabas (roadside restaurants in India serving authentic Punjabi food). Punjabi cuisine is wholesome and is full of rustic flavors. Homemade ghee and masalas (spices) form the center of Punjabi dishes.
Today Dish(es): I decided to make this hearty, homey and very popular Punjabi dishes: Makki di roti & Sarson ka Saag. Makki di roti is made gluten free corn flour and it takes quite a bit of practice to get them right. This is my first attempt making them and might I say, it wasn't easy and there was a lot of stomach grumbling and mumbling from the rest of family for the delay in serving lunch. After struggling for some time, I was able to make a few good enough for the pictures, the rest were just eaten -- ahem without looking at the shape -- 'cos they were too hungry.

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Grilled Tempeh with Broccoli Rabe and Red Peppers

Tempeh is made from fermented soybeans and has higher content of protein, vitamins and dietary fiber compared to tofu. It also has a different texture and a very strong flavor (slightly bitter). My favorite way of cooking tempeh would be baking it in a marinade and made into a sandwich. Grilling it would be my second favorite; grilling makes it juicy and yummy.

I used broccoli rabe for the first time in this recipe. I have to admit that I didn’t like it. I thought I would because I like Karela (bitter gourd), but this was way too much bitter for my palate. Next time, I’m going to make this with either broccoli or broccolini (never had this before and is on my must-try list; now that broccoli rabe is out of it).

Recipe adapted from here.
Ingredients:
For the marinade:
Low-Sodium Tamari – 4 tsp
Olive oil – 4 tsp
Balsamic vinegar – 1 tbsp
Garlic, minced – 1 tbsp
Dijon mustard – 1 tsp
Dried basil – 1 tsp
Dried Oregano – 1 tsp
Onion powder – ½ tsp
Paprika – ½ tsp
Red pepper flakes – ½ tsp
Salt and Pepper – to taste

For Tempeh:
Tempeh – 1 8oz. pkg any variety (I used veggie style tempeh)
Red Onion – 1 medium, diced
Olive oil – 1 tbsp
Broccoli Rabe – 1 bunch, roughly chopped
Red pepper – 1 medium, diced
Garlic – 1 tbsp, minced
Nutritional Yeast – 4 tsp
Salt and Pepper – to taste

Method:

• First prepare the tempeh for marinating. In a medium sauce pot bring some water to a boil. Cut tempeh into quarters and add them to the water. Let the simmer covered for 10 minutes.
  
• In the meantime whisk all the marinade ingredients together in a dish that’s big enough to place tempeh.
  
• After 10 minutes, remove tempeh from water and immediately place in the marinade. Cover and marinate for at least 1 hour.
  
• Preheat grill pan on medium-high heat. Grill tempeh for 5 minutes on each side.
  
• Reserve the marinade. Keep grilled tempeh warm in a warm oven until ready to serve.
  
• Then prepare broccoli rabe and red-pepper. To remove the bitterness of broccoli rabe, bring some water to a boil in a large skillet, cover and cook it for 5 minutes. Drain and keep aside.
  
• Wipe the skillet clean and add oil; when hot, add onions and sauté for 5-8 minutes until onions are soft and golden. Add garlic and red pepper. Sauté until peppers are tender. Then add cooked broccoli rabe, nutritional yeast, salt and pepper. Cook for another 3-5 minutes. Serve along with grilled tempeh and rice.
  

This is my entry to this month’s JFI-Soy hosted by Lovely Sia @ Monsoon Spice. (JFI is the brain child of Indira @ Mahanandi)