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When the weather warms up, the kitchen can be a dreadful place to be. There are various things that you can do yet, in regards to cooking a nice home made meal that does not require traditional stove top or oven cooking. Learn how to use some of those heat producing equipment in your own kitchen, such as the crock pot, to be able to truly conquer the summertime and maintain your cool while preparing a wonderful hot meal for friends and family.

So, how does crock pot cooking actually help beat the heat? Simply put, the crock pot in and of itself puts off much less heat when cooking compared to the oven or stove . This is the first and possibly the best reason to use the crock pot on your summer meal planning. You should also think about that by not heating the house by utilizing your stove or oven you are also avoiding your air conditioning (or other cooling methods) from working overtime so as to compensate for the extra heat which other cooking systems pose.

This leaves crock pot cooking a win-win scenario as the expenses involved with operating a crock pot are far less compared to the expenses related to managing a stove or oven in general. Whether electric or gas, your cooker and oven are often considerable energy hogs. Add to this the fact that you’re not raising the warmth in your house by conventional way of cooking and you’re using even less power.

Unfortunately for many, the general consensus has been the crock pots were intended for comfort foods and hearty winter meals. The simple truth is that the crock pot should be one of your best loved and most often utilized cooking techniques if it’s possible to handle it. Virtually anything that can be baked can be reached in the crock pot and many, many more wonderful and enticing foods and treats too.

Advantages of Crock Pot Cooking

In addition to the cost benefits cited previously as it pertains to crock pot cooking there are many other advantages that are worth mentioning. First of all, the bulk of the work entailed in crock pot cooking occurs early in the day when you’re refreshed rather than at the conclusion of a hectic work or perform day. This means that you’re not as inclined to forget an ingredient or make other errors which frequently happen as we hurriedly prepare a dinner once we are tired in the activities of daily.

Secondly, many great crock pot recipes include the vegetables that insure we are getting the nutrients we need. So often, when planning a meal at the last moment, vegetables and other side dishes have been made in favour of expedience. Crock pot cooking in many cases is really a meal in 1 dish.

Unlike pans and pans, most crock pot dishes are made in 1 dish. This means that there won’t be mountains of meals to be either hand washed or packed into the dishwasher (or if you’re like me-both) later. It is possible to spend less time cleaning just as you spent less time slaving over a hot stove. Oh wait! Ensure no time slaving over a hot stove. After clean up is complete you can contact enjoying the sun set, pursuing the lightening bugs along with your little ones, or waiting for your very first celebrity.

While there’ll never be a one size fits all very best cooking procedure, crock pot cooking comes really close. If you’ve got a crock pot gathering dust somewhere at the back of your pantry it’s the right time to get it out, dust off, and dig some fantastic summertime crock pot cooking recipes.

We hope you got benefit from reading it, now let’s go back to beet green saag recipe. To cook beet green saag you only need 10 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to make Beet Green Saag:

1. Use 200 grams Beet green (chopped)
2. Take 100 gms Spinach (chopped)
3. Prepare 50 grams Fennel (chopped)
4. Get 3 tbsp Onion
5. Prepare 1 tsp garlic paste
6. You need 1 tsp Ginger paste
7. You need 1 tsp cumin seeds
8. You need 1 tsp Turmeric powder
9. Provide 1 1/2 tsp Oil
10. Take 1/2 tsp Salt

Instructions to make Beet Green Saag:

1. Pressure cook the beet green, spinach and fennel together up to 3 whistles.
2. In a pan add 1 ½ tsp refined oil and let it heat for a while. Now, add cumin seeds and let it crackle.
3. Add ginger garlic paste and cook until light brown. Now, add onion and cook for 5 minutes.
4. Add saag and cook for 5-10 minutes.
5. Serve with chapatti or roti.

Then add in beet stems, a little salt, and cover. You may want to add a tablespoon or so of water to help steam the stems. Wash the potatoes and place in a large pot of water to boil. Drain the potatoes in a colander, peel the potatoes and cut into halves. I first heard about sarson ka saag when my father ordered it in a Mumbai restaurant.

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