Shakaramba, Kali Masoor Daal Aur Keri And Raw Mango Chutney by Sara Riaz

Ingredients for Shakaramba:

• Keri 2
• Water 2 cup
• Yellow color 1 pinch
• Ghee 1 tbsp
• Clove 4
• Green cardamom 2
• Sooji 2 tbsp
• Sugar 3/4 cup
  

Method:

1. Peel keri and cut into slices.
2. Add yellow color in water and boil keri.
3. Roast clove, green cardamom and sooji in ghee. When roasted, add keri water & sugar and cook it.
4. When ready, serve hot.
   

Ingredients for Kali Masoor Daal Aur Keri:

• Kali masoor daal 250 gram
• Garlic paste 1 tsp
• Salt to taste
• Red chilli powder 1 tsp
• Turmeric 1/2 tsp
• Keri 2

For Bhagaar:

• Whole red chilli 4
• Cumin 1 tsp
• Garlic 4 cloves
• Rice 250 gram
  

Method:

1. Soak daal for 30 minutes.
2. Now add garlic, salt, turmeric & red chilli and boil it. When cooked well, add keri pieces and cook it.
3. Do baghaar of chopped garlic, cumin and red chilli in hot ghee,
4. Serve with boiled rice.
   

Ingredients for Raw Mango Chutney:

• Keri 1
• Onion 1
• Jaggery 2 tbsp
• Black salt 1/4 tsp
• Cumin seed (roasted & grinded) 1/2 tsp
• Red chilli powder 1/2 tsp
• Salt to taste
  

Method:

1. Peel keri and crush it.
2. Cut onion into stripes.
3. Now mix keri & onion and mix with jaggery, salt, red chilli, black salt & cumin.
4. Now keep in refrigerator. When required, use as chutney.