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    Ker-Sangri Recipe by Sarita Sharma

    Uploaded by

    gauravdhakar.nmims1520
    This recipe provides instructions for making a Ker-Sangri dish using a Pachkuta Mix as the primary ingredient. The mix is soaked for 2 hours then pressure cooked with water and salt before being squeezed dry. Oil is heated with cumin and asafetida, then the cooked Ker-Sangri mix is added along with various spices and dried mango powder. Readymade pickle is stirred in before serving the finished Ker-Sangri.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Ker-Sangri Recipe by Sarita Sharma

    Uploaded by

    gauravdhakar.nmims1520
    46 views1 page
    This recipe provides instructions for making a Ker-Sangri dish using a Pachkuta Mix as the primary ingredient. The mix is soaked for 2 hours then pressure cooked with water and salt before being squeezed dry. Oil is heated with cumin and asafetida, then the cooked Ker-Sangri mix is added along with various spices and dried mango powder. Readymade pickle is stirred in before serving the finished Ker-Sangri.

    Original Description:

    Its about Ker Sangari recipe by Sarita Sharma

    Original Title

    Ker Sangari Writeup

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    This recipe provides instructions for making a Ker-Sangri dish using a Pachkuta Mix as the primary ingredient. The mix is soaked for 2 hours then pressure cooked with water and salt before being squeezed dry. Oil is heated with cumin and asafetida, then the cooked Ker-Sangri mix is added along with various spices and dried mango powder. Readymade pickle is stirred in before serving the finished Ker-Sangri.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    46 views1 page

    Ker-Sangri Recipe by Sarita Sharma

    Uploaded by

    gauravdhakar.nmims1520
    This recipe provides instructions for making a Ker-Sangri dish using a Pachkuta Mix as the primary ingredient. The mix is soaked for 2 hours then pressure cooked with water and salt before being squeezed dry. Oil is heated with cumin and asafetida, then the cooked Ker-Sangri mix is added along with various spices and dried mango powder. Readymade pickle is stirred in before serving the finished Ker-Sangri.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    Ker-Sangri Recipe by Sarita Sharma

    Preparation Time: 6-8 mins Cooking Time: 15-20 mins

    Makes 2 servings

    Ingredients

    1 cup Ker-Sangri (Pachkuta Mix)


    2 tbsp oil
    tsp of asafoetida (hing)
    tsp of turmeric powder (haldi)
    2 tsp coriander powder (dhania)
    2 tsp medium Chilli powder
    1 tsp dried mango powder (amchur)
    tsp Cumin seeds (jeera)
    1 tbsp readymade Mix-Veg Pickle (Aachar)
    Salt as per taste

    Method
    1. Wash Ker-Sangri mixture and soak it in for 2 hours
    2. Take soaked Ker-Sangri and salt along with 2 cups of water in a pressure
    cooker, mix well and pressure cook for 3 whistles.
    3. Allow the steam to escape before opening the lid. Drain the water and
    squeeze boiled Ker-Sangri mixture and keep it aside.
    4. Heat the oil in a non-stick pan, add jeera and hing and saut on a medium
    flame for 1 minute.
    5. Add the boiled Ker-Sangri, turmeric powder, chilli powder, coriander powder,
    dried mango powder and a little salt, mix well and cook on a medium flame
    for 1 to 2 minutes, while stirring occasionally.
    6. Add Aachar and stir thoroughly 2-3 times such that aachar mixes well.
    7. Ker-Sangri is ready to be served.

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