Tag Archives: Ms.Vishnu Priya

A Rajasthani Delicacy-Ker Sangri Pickle

In a guest post Ms.Vishnu Priya shares the recipe for preparing Ker Sangari Pickle.

Ker is a green berry like fruit of a thorny bush(capparis decidua) found in the arid parts of Rajastnan.It is very sour, and is commonly available during the months of April and May. In Jaipur you can buy fresh ker from Choti Choupar. (The traders go to the extent of sorting ker by size as the smaller berries are considered to be tastier. ) Local Pansari shops in the walled city provide dried ker all the year round. Fresh Ker has to be put in an earthen utensil or preferably a matka in salt water for 15 days so that it looses its sourness.After two weeks the salt water is thrown away and the vegetable is dried in shade to be stored for the rest of the year or to be cooked right then.Because of its numerous medicinal qualities ker is also used in many ayurvedic medicines.

Sangari are the bean like fruit of the Khejari (prosopis cineraria) tree.This tree is commonly found in rajasthan .And it gives its fruit, sangari, in the winters months.Thin and kachi sangri are plucked from the tree and lightly boiled and dried in shade to be used during rest of the year.They can be eaten as a pickle,vegetable or a snack-fry in oil & serve with salt and red chillies.


150 gm Dry Sangari

100 gm Dry Ker

50 gm Dry Lasore

250 gm Sesame Oil (tilli ka tel) OR Mustard Oil(Sarson Ka Tel)

50 gm Aniseed Powder ( Saunf)

50 gm Kachri Powder (A flavoring agent commonly found in Rajasthan.Also used to make uncooked meat tender)

25 gm pomegranate seed powder ( Anar dana)

100 gm Mustard seed powder( Raai)

1/4 Tea Spoon Asafoetida Powder ( Heeng)

1 Tea Spoon Mustard Seeds ( Sarson)

1 Tea Spoon Cumin Seeds ( Jeera)

1/2 Tea Spoon Fenugreek Seeds (Methi)

1 Tea Spoon Salt

1 Tea spoon Red Chillies Powder

2 Tea spoon Turmeric


Soak the dried Ker,Sangri & Lasore in water overnight.

Throw away the water the vegetables were soaked in overnight and add the vegetables to a pot of boiling salt water till they are soft.

Throw away the salt water and put out the vegetables to dry on a soft cloth.

Heat the oil in a Wok till it is smoking and crackle cumin,mustard,fenugreek seeds and add asafoetida and take the wok off the flame.

Add all ingredients except raai and the vegetable and cook the masala on low flame till the masala is cooked.

Let the masala cool down after it is cooked and add the vegetables and raai and mix well and store in a glass jar for 2 to 3 days stirring 2-3 times daily till the mixture turns sour-khatta.

The pickle is ready to be served with poories or parathas.

If the pickle is to be stored for a long period of time, take enough oil to cover the pickle in the jar. Heat it till it is smoking. Let it cool down.Then add it to pickle in the Jar so that the pickle is covered in oil.The oil will make the pickle last longer.

Karan’s Guesthouse,In Jaipur


A Rajasthani Curry Made With Aloe Vera

Aloe Vera Curry Made Rajasthani Style

Aloe Vera Curry Made In Rajasthani Style

In a guest post Ms.Vishnu Priya,a house wife in Jaipur,shares the recipe for making a rajasthani curry using Aloe Vera ( Gawar Patha ) stems as found in rajasthan or the corner Reliance Fresh Store.


6 Nos. Aloe Vera (Gawar Patha) leaves

1 tea spoon Red Chilli Powder

1/2 tea spoon Turmeric Powder

1/2 tea spoon Coriander Powder

A pinch of Asafoetida Powder( hing)

Salt To Taste

2 tea spoon fenugreek (Dana Methi) Seeds

2 tea spoon Saunf (aniseed)

10 gm Almonds

10 gm kismis ( raisins)

1 tea spoon Amchur ( dried green Mango powder)

2 Table Spoon Mustard Oil

After washing the Aloe leaves peal them & cut them in 1 inch pieces and boil them in Salt water till they are a little tender.Throw away the salt water. This will remove the natural sourness of the Aloe. Keep the boiled Aloe aside.

In a wok heat the oil till it smokes(removes the smell from the oil and cooks it).Add Heeng,Saunf,and dana methi.Just as they crackle ( on low flame) add chillies, turmeric,coriander,salt&amchur and fry the spices.Add a little water to cook the spices properly then add the boiled aloe and cook some more.Add the dry fruits.The vegetable is ready to be served.