How to make Ker Sangri sabji

Ker Sangri

An authentic Rajasthani delicacy

  

Ker Sangri is a traditional Rajasthani recipe, it is a combination of dried berries and beans. I learnt this recipe from one of my Marwari friend. It is a spicy and classic recipe after preparing we can use it upto one week and it is very useful during travelling.

Ker Sangri is a spicy and tangy recipe goes well with puri, parathas, rice, bajre ki roti, makki ki roti, with dal or kadi.

Ker Sangri pickle is also very popular in Rajasthan.

Today I am sharing Ker Sangri sabji recipe in spicy yogurt base, try this Rajasthani delicacy and enjoy the taste of Rajasthan

Ingredients

2 cups mixed dried Ker Sangri

1 cup yogurt

4-5 tbsp mustard oil / sarso ka tel

1 tsp cumin seeds / jeera

1/2 tsp fennel seeds / saunf

1 pinch of asafoetida / heeng

1 tsp red chilli powder or to taste

2 tsp coriander powder

1/4 tsp turmeric powder / haldi

1 tsp dry mango powder / amchoor

salt to taste

Method

Wash Ker Sangri 4-5 times to remove all the dirt. 

Soak in enough water for overnight or atleast 7-8 hours.

Wash it again properly and drain it.

Take a pressure cooker, add Ker Sangri with one cup water and little salt, cook it till one whistle.

Let the pressure release, open the cooker, drain Ker Sangri and keep it aside.

Take a bowl put yogurt, add red chilli powder, coriander powder, turmeric powder, dry mango powder, and salt mix it properly and keep it aside.

Heat oil in a pan till smoke then low the flame then add cumin seeds, asafoetida, fennel seeds, then add yogurt mixed with spices, saute it for a few minutes very well till oil comes out, then add Ker Sangri mix it well, taste the seasoning at this time.

Cover and keep on simmer flame and cook for 8-10 minutes.

Ker Sangri is ready, serve it with bajre ki roti and kadi :)

Satpura Sindhi sweett snack

satpura

Satpura is a traditional sindhi snack and mostly prepare for satam (Sindhi festival). It can be prepared both sweet and salty. It is a tasty snack and after preparing, we can store it 1-2 weeks.

I am shearing sweet satpura recipe. I learnt  this recipe from my grandmother. we can enjoy it with tea.

Ingredients

white flour 150 gms

green cardamom powder 1tsp

30-40 gms butter

milk for making dough

oil / ghee for frying

Method

In a bowl add white flour, add green cardamom powder and mix it properly, then add chilled butter and mix it  properly with your hands, then add little milk at a time and make a dough.

cover and keep this dough for rest for 15-20 minutes.

take a 1/2 portion of dough and make a big ball, now roll this into a big and thin chapati with a rolling pin.

Spread ghee or butter on this chapati, then sprinkle some white flour on this chapati and make a log, now cut small pieces of same size of this log.

now take a piece and roll like a small puri.

Now heat sufficient ghee / oil in a kadai / frying pan, fry these puris on low medium flame till golden brown. Satpuras are ready.

Preparation for chashni or sugar syrup

Take a pan add sugar and 3/4 cup water let it boil and make 2 strand syrup (2 tar chashni).

when syrup is ready immediately dip one by one satpura and keep it aside in a plate, sprinkle some  sesame seeds or chopped dry fruits of your choice.

Finally, mouth watering satpuras are ready to eat!!

Note- Store these satpuras in a airtight container.

Sabudana Vada / Sago vada / crispy sago patties / Tapioca patties

Sabudana vada is a famous traditional deep fried snack from Maharashtra. It is delicious  snack served with spicy coriander chutney, very easy to prepare and can be served as breakfast as well as evening tea snack.It is a best option to have in Navratri and during other fasts, sabudana has cooling property, very healthy and easy to digest.

Ingredients


Sabudana / Tapioca pearls 120 gms
potatoes  4 medium
peanuts 2-3 tbsp
jeera 1/2 tsp
green chillies 2-3
fresh coriander
lemon juice 1 tsp
oil for frying vadas



Method


Wash sabudana, soak it in little water  for overnight or atleast 4 hours
Boil potatoes , peel it and mash it properly.
Dry roast peanuts in a pan, remove the skin of peanuts and grind it coarsely.

Now in a bowl add potatoes,sabudana and roasted peanuts, add jeera, finely chopped green chillies, salt, lemon juice and finely chopped green coriander, mix it very well knead light to form a soft dough.

Grease your palm with little oil and take some portion of the mixture, roll them into balls and press slightly to make vada.

Now heat oil in a pan or kadai to deep fry vada, when oil is heated put 2- 3 vada at a time fry it low medium flame,till they become golden brown from both sides, drain sabudana vada on a kitchen towel to remove excess oil.

Now sabudana vada is ready to serve, serve it hot with spicy coriander chutney.

Note- When you use soaked sabudana for vada check that it should be soft and try to use large pearls for this recipe.
Oil should not be very hot. If it is very hot sabudana vada will burn from outside and remain uncooked from inside,so before frying vadas check heat of oil by puting little portion of mixture.

Sabudana Kheer / Sago Kheer /Tapioca Pudding recipe ( Navratri special )

Sabudana kheer is a delicious sweet recipe.It is very easy to make. This kheer typically eaten during Navratri and other fast days, but one does not be on fast to enjoy this delicious kheer. I make this Kheer on regular basis and serve it chilled after dinner to my family. sabudana has cooling property and very healthy and easy to digest.


Ingredients

sabudana 1/2 cup
milk  1 1/2 litre
sugar 5 to 6 tbsp or to your taste
green cardamom powder 1/4 tsp
almonds 1 tbsp sliced
7-8 cashewnuts sliced
dry coconut grated 2 tbsp
dry coconut sliced 1 tbsp
resins 10 -12
chironji 1 tsp
few string of saffron
khoya /mava 50 gms optional
little ghee to fry dry fruits 1 tsp

Method

Wash sabudana and soak in water for 15 minutes.
In a pan take little ghee and fry cashewnut, almonds, resins, and coconut slices on low flame and keep aside.

Take a heavy bottom pan boil milk in this when milk starts getting  boil add sabudana then low the flame of gas and let it boil, stir frequently because milk can burn from the bottom.

Boil the milk until it gets little thick consistency and sabudana get soft and become translucent, now add sugar, add green cardamom powder, grated coconut, khoya and all fried dry fruits ( save little for garnish ) almonds, cashewnuts, resins,coconut slices chironji and add saffron strings.

Now let it boil for 10 minutes more, then kheer is ready (check the sweetness of kheer ).
Transfer the kheer in a serving bowl. refrigerate it for 2 hours before serving.

Note- sabudana kheer  becomes thick when its cool down so kheer consistency should not be very thick if needed then add more milk while cooking.

garnish with dry fruits and serve chilled

Stuffed capsicum or Bharwan shimla mirch

stuffed capsicums

Stuffed capsicum is a delicious recipe and one of my favorite. It is very easy to make and we can change stuffing according to our choice. Now I am sharing how to make potato stuffed capsicum, I prefer to cook it in pan on low flame, you can bake this in oven also. I am using whole capsicum to stuff u can cut it in half and stuff. This is a perfect recipe, easy to prepare and goes well with dal and chapati.


Ingredients

Potatoes 500 gms
3-4 capsicum
Oil 4 tbsp (2 tbsp for stuffing and 2-3 for frying capsicum in pan)
rai (mustard seeds ) 1/2 tsp
jeera (cumin seeds) 1/2 tsp
hing (asafoetida) 1 pinch
turmeric 1/4 tsp
red chilli powder 1/2 tsp
coriander powder 1 tsp
amchur (dry mango ) powder 1/2 tsp
roasted cumin seeds powder 1/2 tsp
garam masala powder 1/4 tsp
broken cashewnuts 1-2 tsp ( optional )
fresh coriander leaves chopped
green chilli 1-2 finely chopped
salt to taste


Method


For stuffing

Boil potatoes in a pressure cooker till 3 to 4 whistle. let it be cool, then peel and mash it. In a pan heat oil, add mustard seeds, cumin seeds, hing, chopped green chillies, turmeric powder and saute for 30 seconds, then add potatoes, red chilli powder, coriander powder, amchur powder, garam masala powder, salt to taste, and mix well. then add cashewnuts mix well, check the seasoning. stuffing is ready.

Wash the capsicums, cut the cap and remove seeds from inside, hollow capsicum is ready for stuffing ,sprinkle a pinch of salt inside, then stuff it with potatoes properly.

Now heat oil in pan place capsicums in pan and let it be cook on low flame,turn the sides after some time and cook from all sides it will take 20 to 30 minutes. so make sure to turn so it should not burn.

Now your stuffed capsicums is ready, remove in serving plate, and serve hot.

Sindhi kadhi

Sindhi kadhi with rice is my most favorite dish. This is a authentic sindhi recipe, a tangy gram flour based carry. This is very healthy recipe, u can use lots of vegetables of your choice in this kadhi, like- cauliflower, peas, carrots, drumstick, potatoes, ladyfinger, brijals cluster beans (gawar fali), arbi, tomatoes ect..


Ingredients

gram flour 1 bowl
oil 4 tbsp
cluster beans( gawar fali) 40 gms
arbi 100 gms or 4 piece
lady fingers 100 gms
baby brijals 8 to 10
tomatoes 3 medium size
potatoes 4 medium size
ginger 1 inch
mustard seeds 1 tsp
cumin seeds 1tsp
asafoetida (hing) 1 pinch
fanugreek seeds (methi dana) 1/4 tsp
tamarind pulp 3 to 4 tbsp
kadhi leaves 10
turmeric powder more then 1/4 tsp
red chilli powder 1 tsp
salt to taste
green chillies 2-3
fresh coriander for garnish

 Method

soak tamarind in water for 1 hour and mash it hand to use its pulp.
wash all vegetables
remove the top of lady finger and cut in middle and make two parts, peel and cut arbi thin long pieces, cut baby brijal in half.

      

now fry these vegetable one by one in little oil, and keep aside. 

peel and cut potatoes in cubes, cut top of gawar fali and make it half,cut tomatoes in four pieces peel ginger and grate it,

now in the large vessel heat oil, add mustard seeds when it begins to crackle, add cumin seeds, funugreek seeds, asafoetida,curry leaves, then add gram flour and stirring it constantly on very low flame.

when gram flour turns the golden brown in colour and aromatic then add water around 3 to 4 glass, now add potatoes, gawar fali, tomatoes, ginger, turmeric powder, red chilli powder green chillies and keep mixing now cover the vessel with a lid and let it be boil for some time for 10 to 15 minutes.

now remove the lid and check the potatoes , when potatoes get soft then add fried vegetables (lady finger,arbi, brijals) add salt to taste, add tamarind paste. and add more water to adjust consistency of kadhi

kadhi should be running consistency but not watery now let it be simmer for 10 to 15 minutes more with covered lid. now remove this kadhi in a serving bowl and garnish with fresh coriander leaves and serve with hot rice

                                                                                                                                                                           

Shahi chicken / Royal chicken recipe

 Shahi chicken is a delicious Indian recipe cooked in creamy cashew paste with mild spices and is all time favorite of my family.

Ingredients

chicken 1/2 kg
ghee / clarified butter 4-5 tbsp
onions 4 medium
ginger 1 inch
garlic 8 cloves
lemon juice 2 tsp
yogurt 1 bowl / 150 gms
cashewnuts 10
poppy seeds 1 tsp
garam masala powder 1/2 tsp
coriander powder 1 tsp
red chilli powder 1/2 tsp
turmeric powder 1/4 tsp
salt to taste
bay leaf 1
dalchini /cinnamon stick 1
kasuri methi / dried fenugreek leaves
fresh cream 2 tsp
fresh coriander leaves for garnish


Method

Marinate the chicken with ginger, garlic paste, salt, turmeric powder, red chilli powder, coriander powder, garam masala powder, and lemon juice mix well keep in the fridge for 2-3 hours.


Peel onions and slice them and deep fry in some oil till brown in colour, remove from oil, let it be cool then grind these with yogurt to a fine paste.


Soak cashewnuts and poppy seeds in  water or milk for 2-3 hours then grind it make a fine paste.


In a pan add ghee / clarified butter, add bay leaf and cinnamon stick then add marinated chicken and saute for few minutes on medium flame, then add little water, cover the pan and keep it on low flame after 10- 15 minutes when chicken become soft then add cashew nut and poppy seeds paste saute for 5- 10 minutes on medium to low flame, till oil separates out, check the consistency of gravy it should be thick, if needed then add water and cover it for 5 minutes now add the crushed kasuri methi, and fresh cream mix well, remove in serving bowl and garnish with fresh cream and coriander leaves, serve with tandoori roti, naan, or chapati.