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Showing posts with label Homemade. Show all posts
Showing posts with label Homemade. Show all posts

Keri Ka Sharbat Recipe | Unripe Mango Drink | Summer Drink

                                                          
keri ka sharbat recipe


Keri Ka Sharbat Recipe || Unripe Mango Drink || Summer Drink With Step by Step Photos And Video.

 

Keri ka sharbat, also known as Unripe Mango Drink, is a refreshing beverage made from keri, or unripe green mangoes, sugar, and spices. It is popular in India and Pakistan and serves as an effective remedy for preventing heat stroke and sunstroke during the summer.

 

Unripe mango drink is also rich in vitamin C and iron. Keri keri, or kacha aam, refers to unripe or raw green mangoes in India and Pakistan. These raw green mangoes are commonly eaten as a snack and are a popular ingredient in Indian and Pakistani cuisine due to their unique sour flavor.

                                      

untipe mango drink

What is Keri Ka Sharbat?

 

Unripe Mango drink, also known as keri sharbat, is a refreshing drink made from unripe green mangoes, sugar, and spices. It has a unique tart flavor due to the use of raw mangoes and black salt (or kala namak). "Kairi" refers to unripe green mangoes, while "aam" means mango, which is why this drink is sometimes called keri panha, keri sharbat, or aam panna interchangeably.

 

This drink is typically prepared in the form of a squash or concentrate, with water and ice cubes added when serving. Not only is it delicious, but it is also an effective remedy to help prevent heat exhaustion and sunstroke during the hot summer months.


Raw mangoes are rich in vitamin C and iron and possess cooling properties. Additionally, roasted cumin aids digestion, while black salt helps replenish sodium chloride lost through excessive sweating in the summer heat.


For a detailed recipe, watch my video where I explain the steps one by one.

                                                    
summer drink


My Latest Keri Ka Sharbat Video:  


Main Ingredients Of Keri Sharbat:

 

Green Unripe Mango:

Green, unripe mangoes are the main ingredient in this drink recipe. They are also known as raw mangoes or keri. This type of hard, raw mango is ideal for making keri ka sharbat and is easily found at Indian markets. 


Pakistani and Asian grocery stores during the appropriate season. Kairi, or green mangoes, typically start to become available about 1 to 1.5 months before the main mango season.


Granulated sugar:

Sugar is the second main ingredient in this drink recipe. This recipe uses white granulated sugar, but you can also substitute it with brown sugar or jaggery (gurr).


The amount of sugar should match the quantity of unripe green mango. If the raw mango is more tart than sweet, feel free to increase the sugar. Sugar acts not only as a sweetener but also as a preservative.

                                             

keri ka sharbat


Lemon Juice:

I add fresh lemon juice to prevent the squash from crystallizing while it is stored in the refrigerator. Although many people don’t include lemon juice in this recipe, 


I highly recommend that you don’t skip or omit it. The lemon juice will keep the keri ka sharbat pourable, even after being stored in the fridge.


Black Salt:

Black salt, also known as kala namak, is a popular ingredient in Indian and Pakistani cuisine. It is typically sprinkled over sliced fruits, added to fruit chaat, or used in drinks to impart a smoky, tangy flavor.

 

You can purchase black salt at Indian and Pakistani grocery stores, and it has recently gained popularity in health stores as a staple in vegan cooking. If you can't find black salt, you can substitute it with half the amount of regular salt. Alternatively, you can use peri peri salt or Tajรญn seasoning in your recipes. 

                                                  
summer drink


Food color:

I added green food coloring to this keri ka sharbat to make it brighter and more tempting. You can also add yellow food coloring or skip this ingredient altogether, as it is optional.


Mango essence:

Adding a few drops of mango essence makes the squash aromatic, similar to store-bought squash. It's an optional ingredient, so you can skip it if you don't have any.


You might like this:

Mango lassi

Mix apple and carrot juice

watermelon punch drink

cold coffee

Creamy Mango Milkshake


                                                 

unripe mango drink


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keri ka sharbat recipe


How to Make Keri Ka Sharbat?


Step 1:

Start by peeling the raw mangoes. This method makes it easier to separate the pulp from the mango seeds. If you boil the mangoes with the skin on, the skin and pulp can mix together, making separation difficult.

                                     

unripe mango drink


Make 3-4 long gashes on each mango to ensure they boil quickly inside.

                                  

summer drink


In a pot, boil water and add the prepared mangoes. Cook for about 30 minutes or until they are soft. 

                                       

unripe mango drink

2nd Step:

In a saucepan, combine 0.5 liters of water and sugar. Stir continuously, adding fresh lemon juice to prevent crystallization. Once the mixture starts to boil, turn off the flame. You do not need a one or two-thread sugar syrup for this recipe.

                   

summer drink
summer drink

3rd step:

Once the raw mangoes are soft, remove the seeds from the pulp. 

                                      

summer drink

Blend the pulp in a grinder or with a hand blender until smooth. 

                                                

summer drink

Strain the blended pulp using a strainer or muslin cloth to remove any remaining fibers.

         

unripe mango drink

4th step:

In a separate pot, combine the sugar syrup with the strained mango pulp. Stir well and bring to a boil. 

            

keri ka sharbat recipe
keri ka sharbat recipe

Then, add mango essence, black salt, and food coloring, mixing thoroughly. 


summer drink
summer drink


Cover the pot with a lid and let it cook until the mixture thickens. 

                                                             
keri ka sharbat


To check the consistency, touch the mixture with two fingers; if a thread forms, the syrup is ready. Turn off the flame and let the sharbat cool completely.
                             
unripe mango drink
unripe mango drink

Final Step:

 Once cooled, transfer the sharbat to an airtight glass container and store it in the refrigerator. This Keri ka sharbat can last for more than six months.

                                       

summer drink

To serve, add 2-3 tablespoons of keri ka sharbat to a glass, along with water and ice cubes. Mix well and enjoy!

                             

keri ka sharbat recipe
keri ka sharbat recipe

                               

One Pot Chicken Haleem Recipe



                                                   
one pot chicken haleem recipe


One Pot Chicken Haleem Recipe, Homemade Haleem Masala Powder, How to Make Chicken Haleem with step-by-step Photos and Video?

One-Pot Chicken Haleem is a traditional, flavorful, and protein-packed dish made with a variety of grains and lentils, including moong, masoor, chana, mash, wheat, barley, and rice, along with meats like chicken, beef, or mutton.

I use my homemade haleem masala to elevate the flavors of this dish. This spice blend enhances the aroma and taste of the haleem, and I guarantee that once you try it, you'll never want to repurchase store-bought masala.

Using pre-packaged masala may not deliver the depth of flavor you desire in your recipe. I once visited a place where I tasted the most delicious haleem I had ever experienced. The taste was incredible, and I was inspired to recreate it.

For a detailed recipe, watch my video where I explain the steps one by one.


one pot chicken haleem

My Latest One-Pot Chicken Haleem Video:



I experimented until I succeeded, and now I’m excited to share this recipe with you. In this recipe, I use boneless chicken, but feel free to substitute beef or mutton based on your preference.

This chicken haleem is also referred to as Kitchda and can be made with just three types of lentils: wheat, Bengal gram, and urad (maash). If you're interested in making Kitchda instead of haleem, simply omit the other lentils listed in the ingredients.

Recipe Note:

To make the perfect haleem, start by rinsing the lentils thoroughly and soaking them in warm water for about 8 hours, or overnight. When ready, boil the lentils along with the soaked water. Discarding the water may result in a loss of valuable minerals.

Cook the soaked lentils over a low to medium flame. Begin by bringing them to a boil on high heat, then cover and continue cooking until the lentils become soft. If you turn down the flame too soon, it will take much longer for them to cook. Be sure to stir occasionally to prevent sticking and burning at the bottom.

        

chicken daleem

Note:

Here, I used haleem mixed dal that is easily available in the market. If you want to use your own mix of haleem dal, then you can combine lentils such as moong, masoor, chana, mash, rice, wheat, and barley, or you can use only three: chana, wheat, and mash (urad).

The quantity of dal should be according to your preference, but remember that if you are using all lentils, then the ratio of wheat, chana, and barley should be the same, and the quantity of urad dal should be half that of the other three lentils. The quantity of the remaining lentils should be just one-fourth of the combined quantity of wheat and chana dal.

For the best flavor in your haleem, it's essential to follow a homemade haleem masala powder recipe. I cannot guarantee the same taste if you use store-bought masala.

If you prefer a "reshawali" haleem (one with a stringy texture), do not mash the meat with the lentils. Instead, cook them together and blend them individually.

Avoid using ghee when making haleem or for tempering; good quality oil is sufficient to retain the dish's flavor.


                                                            
one pot chicken haleem


Typically, people cook the meat and lentils separately when making haleem. I also use this method for beef or mutton haleem. However, in this recipe, I'm making a one-pot chicken haleem where all the ingredients are added together and cooked simultaneously.

If you're preparing haleem with beef or mutton instead of chicken, I recommend using the traditional method. I suggest using chicken with bones for my chicken haleem, as it becomes tender and blends well with the dal, resulting in a more succulent and delicious dish.

You might like this:

Afghani Beef Rosh

Malai Namkeen Chicken

Mutton namkeen gosht

Chicken nihari 

                                   

how to make chicken haleem

Have you tried Chicken Haleem? Feel free to follow me on social media to stay up-to-date on my latest culinary creations.

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one pot chicken haleem recipe

How To Make One-Pot Chicken Haleem?      

To begin cooking haleem, rinse the lentils and soak them for 8 hours or overnight. If you want to soak the lentils quickly, you can use hot water. 

                   

chicken haleem

However, make sure to wash the lentils thoroughly before soaking, as you will use the same water for boiling. Do not add any baking soda or salt while soaking.

                      

how to make chicken haleem

In a pan or pot, add some oil and heat it up. Once the oil is hot, add ginger-garlic paste and sautรฉ for about a minute.

                   

ONE POT CHICKEN HALEEM

Then, add the washed chicken and cook it with the ginger-garlic paste until the chicken changes color.              

                                                     
CHICKEN HALEEM

                                                      
Once the chicken is properly roasted, start adding the powdered spices: salt, red chili flakes, red chili powder, and turmeric powder. Stir the chicken well to combine.

                         
one pot chicken haleem

And then add garam masala powder along with beaten yogurt. Mix everything thoroughly.

                      

one pot chicken haleem

Next, add fresh mint leaves and green chilies. Continue to sautรฉ all the ingredients with the chicken until the oil starts to separate.

                             

how to make chicken haleem

Once you start to notice a pleasant aroma, add the soaked dal along with the same water, and mix everything well.

                         

chicken haleem


In a grinder jar, add coriander, cumin, black peppercorns, green cardamom, cloves, bay leaves, a cinnamon stick, allspice (kabab chini), brown cardamom, and nutmeg. Grind them finely and set aside until needed.

                         

chicken daleem
chicken daleem

After grinding the masala, check the pots containing the chicken and dal. Once they begin to boil, stir everything well and add hot boiling water until the dal and chicken are submerged. Mix thoroughly, 

Then cover the pot with a lid and let it cook for about an hour. Make sure to stir occasionally to prevent sticking to the bottom.

                                               

chicken daleem
chicken daleem


After an hour, remove the lid and begin blending the dal and chicken using a wooden hand masher. (Keep the flame on low while blending the haleem mixture.) 

If you are using an electric hand mixer, make sure to take all the chicken pieces out of the dal first. Do not blend the dal itself; if you do, it will turn into a smooth paste instead of the desired stringy haleem texture.

                  

HOMEMADE HALEEM MASALA POWDER
HOMEMADE HALEEM MASALA POWDER

Blending with a hand masher will take about 15-20 minutes, but the flavor will be incredibly delicious, yielding a wonderfully stringy haleem. Once blended, stir well and turn the flame down to the lowest setting.

                           

homemade haleem masala powder

In a tarka pan, add oil and heat it. Once hot, add sliced onions and fry them until they turn light golden brown. 

                             

how to make chicken haleem
how to make chicken haleem


Then, add the haleem masala powder that we prepared earlier, along with a little water to prevent burning or darkening the masala. Stir well and let the masala cook with the onions for about 5 minutes. 

                                              

chicken daleem
chicken daleem

Next, pour the tempering into the haleem pot and mix well. Cover the pot and simmer it on a low flame for about 10-15 minutes. 

                         

chicken haleem
chicken haleem


Your one-pot chicken haleem is now ready. 

                          
chicken haleem

Transfer it to a serving dish.

               

chicken haleem


Garnish with coriander leaves, green chilies, fried brown onions, ginger slices, a lemon wedge, and chaat masala powder. Enjoy!

                          

chicken haleem


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