KAANJI - A FERMENTED CARROT PROBIOTIC DRINK PREPARED AROUND THE FESTIVAL OF HOLI.......IT'S SALTY, SOUR, APPETIZING AND VIBRANT TO LOOK AT. THIS RECIPE IS DEDICATED TO VERY DEAR FRIEND, PRERNA RATURI WHO MOTIVATED ME TO BLOG.......:)
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Ingredients :
Black carrots - 1/2 Kg (cut into fingers)
Drinking water - 2 litres
Brown mustard seeds (rai) - 4 Tbsp (coarsely ground)
Salt - according to taste
Red chili powder - 1 Tsp
Method :
Mix the carrots with brown mustard seeds, salt , chili powder.
Put all this a clean glass jar.
Boil the water.
Slightly cool the water and add it to the carrot filled jar.
Tie a muslin cloth on the mouth of the jar.
Place the jar in sun.
Close the lid of the jar in evenings
Sun it for 4-5 days.
Once ready , refrigerate and serve chilled..
Black carrots - 1/2 Kg (cut into fingers)
Drinking water - 2 litres
Brown mustard seeds (rai) - 4 Tbsp (coarsely ground)
Salt - according to taste
Red chili powder - 1 Tsp
Method :
Mix the carrots with brown mustard seeds, salt , chili powder.
Put all this a clean glass jar.
Boil the water.
Slightly cool the water and add it to the carrot filled jar.
Tie a muslin cloth on the mouth of the jar.
Place the jar in sun.
Close the lid of the jar in evenings
Sun it for 4-5 days.
Once ready , refrigerate and serve chilled..
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