Ker Sangri Curry

Ker sangri is one of the most popular dishes from Rajasthan.  Ker sangri are dried berries and beans which are found in abundance in the desert. They do not look edible at first look but you have to taste this curry to know why it is so popular in Rajasthani cuisine. It is a part of almost every Rajasthani wedding menu. There are different ways to prepare this curry. This is the recipe which is cooked at my place.

Ker sangri sabji

You need to soak ker sangri overnight. Some people soak this in buttermilk too but plain water works fine. It swells to more than double in size. Make sure to wash it well under running water to get rid of any impurities.

Ingredients for Ker Sangri

If you do not have dry mango powder, you can use tamarind water to add the sourness. This curry is ideal for travelling too as it stays good for 2-3 days without refrigeration. This curry tastes best with puri, missi roti, paratha, and rotis.

Ker sangri ki Sabji

Ingredients

Serves 2-3

  • ½ cup ker sangri
  • 8-10 cashewnuts broken
  • 10 raisins
  • 2 dates chopped
  • 3 tbsp oil
  • ¼ tsp cumin seeds (jeera)
  • ¼ tsp mustard seeds (rai)
  • 2 dry red chillies broken
  • ¼ tsp asafetida (heeng)
  • 2 tsp red chilli powder
  • 2 tsp coriander powder
  • ¼ tsp turmeric powder
  • 1 tsp dry mango powder (amchur)
  • 2 tsp sugar
  • ¼ cup water
  • Salt as per taste

Recipe

Soak ker sangri in water over night. Wash it well under running water.  Bring 4-5 cups of water to boil and add the ker sangri, cashews, dates, and raisins. Let them boil for 8-10 mins or until they are tender. Drain the water.

Heat oil in a deep pan or kadhai. Add mustard seeds, cumin seeds, asafetida, and dried red chilli. Once the seeds pop, add the boiled ker sangri, cashews, and raisins, salt, red chilli powder, turmeric, coriander powder, sugar, and dry mango powder and ¼ cup water. Mix well. Cook for 10-12 mins till the oil floats on top. Serve with puri, roti or parathas.

 

Tzatziki

One of the reasons I love winters more is the barbecues.  A nice chilly weather, traditional coal barbecue grill, and family and friends are a perfect definition of happy family time for me. I can sit and cook all night.

My most favorite part of barbecues is the different dips and sauces. I like to keep them healthier and don’t want to lose the taste at the same time. This Greek dip is one of the healthiest dip I know. This can be enjoyed with kebabs, grills, burgers, falafels, chips, vegetables etc.

Hung Yogurt

Greek yogurt is one of the healthiest things to eat. If the quality is right, you will not even realize the absence of cream, cream cheese, or any other fatty stuff. I get the Greek yogurt available in store and hang it for further 2-3 hours to get any remaining water out. you can use the yogurt set at home too. The idea is to get all the water out of the yogurt to get a creamy and thick yogurt. Once it is whipped well, it is as creamy as mayonnaise, or fresh cream.

cucumber

Cucumber with its cooling properties is a perfect choice for this dip. Make sure to de-seed the cucumber and chop it as finely as you can. Dill is cucumber’s best friend when it comes to salads or dips. If you can add fresh dill, that’s the best. I like this dip with nachos, slivered carrots and bell peppers. This can be stored in fridge for 2-3 days. I made this for the Halloween party recently and it was loved by everyone.

nachos with greek dip

Ingredients

Makes 3 cups

  • 2 cup hung yogurt/Greek yogurt
  • 4 tbsp olive oil
  • 1 ½ tbsp vinegar
  • 4 cloves garlic, crushed
  • ½ tsp white pepper
  • 1 cucumber peeled, de-seeded, and diced finely
  • 1 tbsp fresh dill, chopped finely

Recipe

I used around  800-900 gms of Greek yogurt  and hanged it in a muslin cloth for around 3 hours to get 2 cups of hung yogurt.

Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt well. Add the olive oil mixture to the yogurt mixture and mix well. Add the cucumber and dill and mix well. Chill for at least 2-3 hours before serving. Serve with vegetable crudités, chips, or nachos.