Easy and Authentic Sangri ki Sabzi

Food is not just something we eat to satisfy hunger. I believe food have emotional connection to it. Some food preparations have memories associated with them and we relate it to our loved ones.

I relate sangeri ki sabzi with my maternal grandmother. It’s been more than a year since she left us and still whenever I make sangria ki sabzi I feel the void she left.

It was a practice whenever I used to make sangri, I called her to ask the process she followed to make sangri ki sabzi. Every time she would say that I already know how to cook and have made several times but I still ask her how to make it. 🙂

She is no more, but I have loving memories of her. She used to make sangri ki sabzi, tamatar ki lungi and churma all by herself whenever I would be visiting her.

Few days back my mother had sent me a pack of ready to eat sangri ki sabzi. It was so horrible in taste that I decided to soon share the sangri ki sabzi recipe here. It’s so easy to prepare please make it yourself to relish authentic taste of this marwadi food.

sangri-sabzi

Rajasthan has hot and dry climate, so fresh vegetables were not easily available. Hence, most of the Rajasthani food has extensive use of dry vegetables, curd, flour and pulses. Moong dal halva is another popular Rajasthani delicacy. I have shared easy process to make traditional moong dal halva.

Have a look at moong dal tikki, farra if you are looking for lentil recipes.

Sangri ki sabzi can be made in several ways combining different dry berries. Ker and sangri is one popular combination.

sangri-subzi

I have used sangri and dry kachri just the way my grandmother used to prepare lovingly for us. So sharing her recipe with you all.

Ingredients for Sangri sabzi

  1. Dry Sangri: 1 cup
  2. Kachri: 3-4 pieces
  3. Ghee: 3tbsp
  4. Sugar: 2 tbsp
  5. Dry mango powder: 1 tbsp
  6. Red chilly powder: 1 tbsp
  7. Coriander powder: 1 tbsp
  8. Asafoetida (heeng): ¼ tsp
  9. Dry red chilly: 2
  10. Cumin seed: ¼ tsp
  11. Bay leaf (tej-patta): 1
  12. Turmeric powder: 1 tsp
  13. Salt as per taste

Process for Sangri sabzi

  • Rinse and soak sangri and kachri in water overnight.
  • Next day, soaked sangri and kachri will look like this and it’s ready to be cooked.

sangri-sabzi

  • In a closed vessel add some salt, ½ tsp turmeric and boil sangri and kachri for 15 minutes. On boiling sangri and kachri will become soft and tender. It will look like this.

sangri-sabzi

  • Drain out water and keep sangri and kachri aside.
  • Heat ghee in a skillet. Turn the heat to minimum and add cumin seeds, asafoetida, dry chilly and bay leaf.
  • Add sangri, kachri and stir well. Now add salt, turmeric powder, chilly powder, coriander powder and let it saute for a minute.
  • Now add rest of the ingredients like dry mango powder, sugar and stir well. Stir it for a minute allowing everything to blend well.

sangri-sabzi

As it’s cooked in generous amount of ghee and water is not used, it stays good for 2-3 days without refrigerator. This subzi is very handy while traveling.

Sangri is easily available in grocery stores in Rajasthan along with different berries. So, next time when you are visiting Rajasthan do remember to bring along some sangri.

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Egg-less Ragi Flour Orange Cake

Most of us look for ways to make food more nutritious and healthy. Cakes are liked by all and it’s an easy way to incorporate some multigrain flours. Multigrain flours like ragi, bajra definitely make cakes healthy compared to refined flour (maida).

However, initially I was quite skeptical how multigrain flour will taste in baked items, but trust me they add amazing texture and taste to cake and cookies. Egg-less millet and sesame seed cake that I shared here few days back was appreciated and liked by many of Bhailis.

So, here I’m sharing nutritious ragi orange cake. Ragi is also called nachni and is called Finger-millet in English.

ragi-flour-orange-cake

Health benefits of Ragi

Ragi is a whole grain that is gluten-free and a staple in South India. This wonder grain is full of iron, calcium and other minerals. That’s why this grain must be included in diets of individuals with iron and calcium deficiency.

Additionally it’s rich in fiber and fiber-rich grains are always good for heart. It also helps in weight-loss. The more overweight a person is more likely chance to develop heart diseases. So even a slight reduction in weight can reduce risk of heart diseases.

Is Ragi flour good for Diabetics?

Of-course yes! The low glycemic index (GI) of ragi controls blood glucose levels. A low GI indicates that the food is slowly absorbed, preventing the spike in insulin level. Hence consumption of ragi flour is suitable for diabetics.

The more overweight a person is the more likely he/she is to develop heart diseases. So even a slight reduction in weight can reduce risk of heart diseases.

Also, when Vitamin C is combine with ragi it helps in better absorption of iron in body. Hence I have used fresh orange juice in this nutritious ragi cake. Have served this rich cake with orange marmalade.

healthy-ragi-cakeI would like to add I’m no medical expert, and these are some healthy tips that I have learned over the period of time. The golden rule is, anything in excess is harmful while moderation is always beneficial. Coming back to my healthy ragi cake. 🙂

Ingredients for ragi orange cake:

  1. Ragi flour: 1 cup
  2. Whole wheat flour: 1/3 cup
  3. Fresh malai: 2/3 cup
  4. Orange juice: ¾ cup
  5. Coco powder: 2 tbsp
  6. Palm sugar: 2/3 cup
  7. Orange extract: ¼ tsp
  8. Baking powder: ¼ tsp
  9. Baking soda: ¼ tsp
  10. Orange zest: ¼ tsp

Procedure

  • Bring together both the flours, baking powder and soda, coco powder and sieve thrice.
  • Extracting juice from two medium size orange it will give you ¾ cup juice.
  • In a bowl add malai, orange extract, palm sugar and beat for 2 minutes.
  • Add dry ingredient in bowl and give a quick blend with beater.
  • Pour orange juice, orange zest and using spatula fold in to get smooth consistency batter.
  • Pre-heat the oven at 180° Celsius. Grease and line the baking tray.
  • Pour the batter in mould and bake for 35 minutes at 180° Celsius. After 35 minutes continue baking for further 10 minutes at 160° Celsius.
  • Check by inserting toothpick at the center of cake. If toothpick comes out clean, cake is baked and allow it to cool. If the toothpick gets sticky, it means cake requires further baking.
  • Allow cake to cool in the tin for 10-15 minutes and then transfer it on cooling rack for further cooling. Slice the cake once it has cooled completely.

nutritious-eggless-ragi-cake

If you are looking for healthy recipes you will surely like egg-less cottage cheese muffins and Egg-less banana walnut muffins. Egg-less banana oats pancake makes a easy and healthy lunchbox recipe.

P.S: Instead of malai you can very well use ghee (clarified butter), butter or oil of your choice.

I have used fresh orange juice, however packed juice can be used as well. Make sure all ingredients used are at room temperature.

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Goddess Saraswati – Madhubani Painting

As per Hindi Lunar calendar, Basant Panchami or Saraswati Puja is celebrated on the fifth day of Magh Shukla. Basant panchami is also called Vasant or Shree panchami. This year it will be celebrated on 01/02/2017.

maa-saraswati-madhubani-painting

Goddess Saraswati is the goddess of knowledge and basant panchami is celebrated as goddess Saraswati’s birthday.

In eastern parts of India especially in Bihar, Saraswati puja is celebrated with great pomp and show. Pandals are set up and statues of saraswati maa is placed and worshiped.

Chath puja is another festival celebrate with with great dedication in Bihar. Here is a madhubani painting depicting Sun God worshiping on Chath puja.

My memories of Saraswati puja

I have fond childhood memories of saraswati puja. I remember we used to had school holidays on basant panchami and we would get ready early in morning.

As kids, we used to get new sets of yellow color garments specially to be worn for saraswati puja.

Significance of yellow color on Basant Panchami

Basant panchami embarks arrival of spring. At this time of the year, yellow mustard flowers are in full bloom and nature has hue of yellow around it. I also remember special sweet saffron rice and yellow lentil curry was made for lunch on basant panchami.

We used to clean our ink pens and keep our books and stationery in front of maa saraswati and perform puja. As we were supposed to abstain from reading and writing on this day. This day was spent in total fun sans any studies. 🙂

About this Goddess Saraswati madhubani painting:

Madhubani painting is folk art of Bihar and you can read more about this art here.  In this Madhubani painting I have shown maa saraswati siting on swan holding her musical instrument veena. Goddess Saraswati is also known as veena vadini.

saraswati-veena-painting

Goddess Saraswati’s favorite color is white. Traditionally, goddess of wisdom and enlightenment is dressed in white clothes sitting on white lotus with white swan on her side.

However, Madhubani painting being all about bright colors, I have dressed saraswatiji in yellow attire with pink lotus flowers.

According to  vedas, each god has an animal or bird associated with them. Like ganesha has mouse and Krishna has peacock associated with them. In this basant panchmi Madhubani painting, I have kept Swan (maa Saraswati’s vehical) in white color with intricate colorful detailing.

goddess-saraswati-swan-art

I sincerely wish Goddess Saraswati grant all of us intellect and wisdom to differentiate between good and evil.

Happy Basant Panchami to all!

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