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.