Rajasthani Ker Sangri

 Ingredients

1 Cup Sangri  desert beans

1 tbsp Ker/ caper berry

2 tbsp Dried lotus stem 

Salt to taste

1 pinch of Asafoetida  

2  Whole red chilies

1 tsp Cumin seeds  

2 tsp Coriander powder

1 tsp Red chili powder  

1 tsp Turmeric

1 tsp Garam masala  

1 tsp Dried mango powder

 

Method:

Mix all the ker, sangri and lous stem together and wash everything thoroughly the previous night. And soak them in water for the night.

The next day, once again wash the dried beans and stem and get rid of any hidden mud or dirt stuck on them.

Transfer them into a pressure cooker add a little bit of water, and cook for 2 whistles.

Once the contents are soft, the tempering can be made ready.

In a kadhai, add the oil, and temper it with cumin seeds and asafetida. Once the cumin seeds crackle, lower the flame and add the coriander powder, red chili powder, garam masala, turmeric and finally add the whole red chilies.

Now add the cooked ker, sangri and lotus stems and add salt according to taste. Mix everything well.

Cook for a few minutes and then remove from flame. Enjoy this ker sangri with bajra roti. 

 

 

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Raw Jack-fruit pickle

 Kathal Pickle

Ingredients

• 2 kg raw jackfruit, chopped into pickle-size pieces
• 1 tbsp ajwain or carom seeds
• 50 gm methi or fenugreek seeds
• 25 gm yellow rai or mustard seeds
• 25 gm black rai or mustard seeds
• 20 gm kalonji or nigella seeds
• 4 tbsp chili powder, or per taste
• 2 tbsp hing or asafoetida powder
• 4 tbsp aamchur or dried mango powder
• 40 gm haldi or turmeric powder
• 50 gm salt, or per taste
• 3 tbsp ground sonf or fennel seeds
• 3-4 tbsp sugar
• 200 ml mustard oil
• 200 ml white vinegar

Method

• Mix the jackfruit pieces with the haldi and the salt.
  Keep aside
• Dry roast the methi, both types of rai, ajwain and the kalonji together on a tawa or griddle over low heat.
  Cool.
  Grind coarsely.
  Keep aside
• Warm the oil in a large kadhai or tope or saucepan over medium heat.
  When it begins to smoke, add the hing, ground masala, sonf, chilly powder, sugar, then the aamchur and then the jackfruit and toss well.
  Take off heat.
  Cool.
  Add the vinegar.
• Store in a large pickle jar.
  It will be ready after a week to 15 days and keep the pickle in the sun, off and on, for a few days to hasten the process.

 Note: I have not included the servings and each recipes yields a large glass jar or earthenware jar of pickle that can feed an average-sized family for a year!

To make smaller quantities you need to do the math and halve and quarter the spices as per the quantity of jack-fruit or mango. But remember the masala needs considerably disproportionate reduction. If you strictly stick to math, you will have too much masala for too little mango or jack-fruit.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.