Hello friends
namaste(khamma gani)
i am pramila singh
and i welcome you all on my channel pramila's cook book
friends today i am making ker pickle or dessert berry pickle
ker is found in rajasthan it is a dessert berry which grows in a dry climate
so let's start
let me show you ker first
these are found in rajasthan only
these grows in dry climate area only
these just started coming in market
these comes in summer and you can see these are small and good but as the season will progress these will become big and that will be not good for pickle
so take these in the starting only
these are fresh ker
these ker also used in ker sangri sabzi which i already showed you in my recipes but in that dried ker are used these are fresh ones
now i will soak these in water after washing these
i will keep these soaked in plain water for 2 days first
after that i will soak these in salt water salt will be 250 grams and will keep them soaked in that water again for 2 days
and after that i will take these out from the salt water and again keep these in plain water for 2 days
these are bitter in taste right now
after the process i told you there bitterness will be gone
and there colour will also change , it will become light green
and when the bitterness will be gone we will make the pickle of it
now see friends i showed you the raw ker
i have soaked those for 2 days in plain water
then again i kept these soaked in salt water for 2 days
and now after this process see how they become
there colour has changed and their bitterness is also gone now
now i will take all these out and remove these little sticks on these
now see i have removed the sticks from the ker now
now i will wash these again and dry the water from these
then i will make ker pickle
and when you are soaking these ker don't put it in steel utensils because these contain bitterness your utensil can get ruined so try to soak them in plastic bucket or container
now let me show you the ingredients which will be used for the ker pickle
these are ker
i showed the process of preparing them in the starting of the video
i have taken 2 kgs of ker
this is keri which is also called as raw mango
i have taken 1 kg of raw mango or keri
people who eats less tangy then they can take less i have sliced these raw mangoes and washed these nicely
this is pickle masala all the ingredients are mixed in it you can also buy pickle masala from the stores it is easily availabel
these are fenugreek seeds
black cumin
aniseed
red chilli powder
salt
turmeric powder
asafoetida
and oil
i have turned on the gas and placed woke on it
now i will put these 125 grams of fenugreek seeds in woke
i will dry roast these
now its roasted
now i will take it out
this is aniseed i will dry roast these also
take 3 to 4 tbsp of aniseed
if you have roasted little bit more then don't worry you can store these and it will come in use if you will make any pickle again
now you can see its roasted now and it's colour has also changed now
now i will turn off the gas and take these out
take any big utensil like this
don't add these ker in hot oil otherwise these will become hard
i will put these in this utensil now i have 2 kgs of ker
after washing these dry the water from these
now i will add spices into it
first i will add all the spices and in the end i will add oil in it
now i am adding roasted fenugreek seeds in it
i have taken 125 grams of fenugreek seeds
now i will add roasted aniseed
3 to 4 tbsp of roasted aniseed
we will mix it
now i am adding pickle spice
i will first mix this pickle spice in it then i will add other spices in it
and because we have soaked these in salt water these have some saltyness in them so i will add less salt in it
i have added 250 grams of pickle spice
now mix it well
now i will add these sliced raw mangoes or keri in it
after washing it dry these off then use these
now mix it well now
now i am adding black cumin in it
1 to 2 tbsp of black cumin
i will add asafoetida in it now
i will also add asafoetida in the oil also
this will add very nice fragrance in the pickle
now i will add spices in it
i have added 2 tbsp of turmeric powder
now adding 2 to 3 tbsp of red chilli powder
sufficient amount of spices should br there in pickle otherwise it will not taste good
1 tbsp of salt
after adding all the spices we will taste this spices that it's perfect or not
now mix it well now
when we will add oil in it
then we will taste the spice
all the spices when get wet from oil after that taste of spices will come
and then if we will found less salt in it then i will add more salt in it
there should be always good amount of oil and salt in the pickle which will prevent fungus in the pickle
and the utensil you are using should be completely dry
and spoon you are using should be dry
i have placed woke on the gas and filled this woke with 1 to 1.5 litre of oil
i have taken refined groundnut oil
now we will heat the oil
and after it gets heated i will add asafoetida in the oil
then after oil gets heated i will turn off the gas
and after that when our oil will get cool down then i will add this oil into our pickle mix
after adding this oil in the pickle i will mix it nicely
and then i will fill this in jar
and then if we will find oil less in it we will fill or add more oil in the jar
now oil is heated now
now i will add 1 to 2 teaspoon of asafoetida in it
very nice fragrance will be there in the oil now
now we will not overheat it and we will now turn it off
our asafoetida started crackling in the oil now
now i will turn off the gas
now our oil is cooled down so i will mix the oil in the pickle mix now
asafoetida is mixed in the oil
now let's add oil in it
this is around 1.5 litres of oil
now i have mixed all nicely
now after it gets cooled down i will fill this pickle in dry glass jars
and after 5 to 6 days raw mango and all the ingredients will gel up nicely together and becomes soft
and the our pickle will be ready to eat
so friends our ker or dessert berry pickle is ready now
and it took 5 to 6 days to get ready
i have taken 2 kgs of ker and 1 kg of keri or raw mango
and i showed you all the spices and given you the perfect idea so you can adjust the quantity according to you
if there is no fresh ker availabel at your place
then you can also take the dry ker which is availabel for ker sangri ki sabzi you can take those
you soake them and then make them dry and can use those for this pickle also
after making it , it will be ready in 4 to 5 days
you can also eat this fresh because ker is already soaked up
make this pickle recipe and share with your friends and family
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and till next recipe
namaste (khamma gani)
