Ker Sangri


chef Avtar Singh Rana

Ingredients for making the ker Sangri

  • 1/2 cup Ker
  • 1 and 1/2 cup Sangri
  • 4 tbsp Oil
  • 1/4 tsp Hing
  • 1 tsp Zeera
  • 1 tsp Saunf/Aniseed
  • 4-5 Dry Red Chillies
  • 3 tsp Coriander Powder
  • 2 tsp Red Chilli Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Garam masala Powder
  • 2 tsp Amchoor Powder
  • 2 tbsp Curd
  • 1/4 cup Raisins
  • Salt to taste
  • 2 tbsp Fresh Coriander Chopped

Method of making the Ker Sangri

  1. Wash Ker and Sangri separately a few times to remove all the dirt.
  2. Soak in enough water for 8-10 hours.
  3. Wash again a few times.
  4. Add Ker and Sangri in a pressure pan and add 2 cups of water and 1 tsp salt.
  5. Pressure cook for 1 whistle on high heat and then remove the cooker from the heat.
  6. Let the pressure release and then open the cooker.
  7. Drain the ker sangri.
  8. Wash them once more.
  9. Keep aside.
  10. Heat oil in a karahi / pan.
  11. When the oil is hot, add heeng, zeera and saunf.
  12. Add dry red chilies and fry for a few seconds.
  13. Add cooked ker and sangri.
  14. Now add coriander powder, red chili powder, turmeric powder, garam masala powder, amchoor powder and mix well.
  15. Add curd, kishmish and salt and mix well.
  16. Cover and cook for 6-8 minutes.
  17. Garnish with fresh coriander.
  18. Serve the way you want with bajre ki roti with Dal Boti or ghee rice.
  19. kisi ke bhi saath Choki Lage sa.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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