Keri ka sherbet

By US Desk
Fri, 06, 20

For a better taste, roast keri on tawa till tender instead of boiling it....



  • 1/2 kg raw mango or keri
  • 1 cup fresh mint leaves (optional)
  • 2 cups sugar
  • 2 tsp roasted cumin powder
  • 4 tsp black salt


1. Peel the skin of the mangoes and cut them into cubes.

2. Put the chopped mangoes in a pan with enough water to cover them.

3. Cook till soft.

4. Remove the pan from heat and let the mangoes cool down.

5. Transfer the mangoes in a blender along with mint leaves and blend to make smooth puree.

6. Add sugar, roasted cumin powder and black salt to the mango pulp and blend again till sugar dissolves, takes 10 -15 seconds.

7. To the puree, add 5-6 cups of water and blend well.

8. Chill for a few hours.

9. Pour in serving glasses.

10. Add some ice cubes if not well-chilled.

11. Garnish with mint leaves.

Note: For a better taste, roast keri on tawa till tender instead of boiling it.

Chicken and egg sandwiches


  • 6 eggs, hard boiled and chopped
  • 1/2 cup pickled veggies (spring onion, carrot, cucumber, etc)
  • 1 cup mayonnaise
  • 1/2 cup cabbage, chopped fine
  • 2 teaspoons fresh coriander, chopped
  • 2 ½ cups chicken chopped roughly
  • Salt and pepper to taste
  • 12 slices bread


  • In a bowl, mix together chopped eggs, pickled veggies, chopped cabbage, coriander, and chicken. Blend in mayonnaise until desired consistency is achieved. Salt and pepper to taste.
  • Spread approximately 1 tsp of mixture on 1 slice of bread, garnish with greens if desired, top with another slice of bread and cut in half to serve. Cover and chill 1 to 2 hours before serving.