Keri Ka Sharbat Recipe || Unripe Mango
Drink || Summer DrinkWith
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.
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.
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.
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.
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.
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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.
Make 3-4 long gashes on each mango to ensure they boil quickly inside.
In a pot, boil water and add the prepared mangoes. Cook for about 30 minutes or
until they are soft.
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.
3rd step:
Once the raw mangoes are
soft, remove the seeds from the pulp.
Blend the pulp in a grinder or with a
hand blender until smooth.
Strain the blended pulp using a strainer or muslin cloth to remove any remaining fibers.
4th step:
In a separate pot, combine
the sugar syrup with the strained mango pulp. Stir well and bring to a boil.
Then, add mango essence, black salt, and food coloring, mixing thoroughly.
Cover the pot with a lid and let it cook until the mixture thickens.
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.
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.
To serve, add 2-3
tablespoons of keri ka sharbat to a glass, along with water and ice cubes. Mix
well and enjoy!
One Pot Chicken
Haleem Recipe, Homemade Haleem Masala Powder, How to Make Chicken Haleemwith 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.
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.
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.
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.
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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.
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.
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.
Then, add the washed chicken and cook it with
the ginger-garlic paste until the chicken changes color.
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.
And then add garam
masala powder along with beaten yogurt. Mix everything thoroughly.
Next,
add fresh mint leaves and green chilies. Continue to sautรฉ all the ingredients
with the chicken until the oil starts to separate.
Once you start to notice a pleasant aroma, add the soaked dal along with the same water, and mix everything well.
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.
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.
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.
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.
In a tarka pan, add oil and heat it. Once hot, add sliced
onions and fry them until they turn light golden brown.
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.
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.
Your one-pot chicken haleem is now ready.
Transfer it to a serving dish.
Garnish with coriander leaves, green chilies, fried brown onions, ginger slices, a lemon wedge, and chaat masala powder. Enjoy!