Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.


Ker Sangri Dhak

By Executive Chef Sujoy Gupta

  • Soak ker sangri for 3-4 hour.
  • Boil ker & sangri with turmeric,whole amchoor and salt for 30 minutes & strain.
  • Heat oil in a pan and add asafetida, cumin seeds and whole red chili.
  • Add dry masala  power and 100ml water cook for 5 minutes.
  • Add yoghurt, cook on a low flame for 10 minutes.
  • Now add ker sangri and amchoor to the pan and cook for another 15 minutes on a very low flame.
  • Adjust seasoning and add amchoor powder.
  • Serve hot with local Rajasthani breads.

 

Ingredients:

  • Dry ker - 100 gms
  • Dry Sangri - 200 gms
  • Mustard oil - 150 gms
  • Raisin - 50 gms
  • Asafoetida - 4 gms
  • Cumin seed - 5 gms
  • Turmeric - 5 gms
  • Dry red chilli - 10no.
  • Amchoor whole - 40 gms
  • Coriander powder - 30 gms
  • Red chilli powder - 50 gms
  • Amchoor powder - 10 gms
  • Yoghurt - 50 gms
  • Salt - to taste