Here it is, the first recipe for our blog. Absolutely apt for this season, Kanji – the tangy Indian beverage. It is made by my maternal grandmother every year at this time of the year.
- Black Carrots (250 gms)
- Water (1.25 l)
- Black Mustard Seeds / Raai in Hindi (1.5 tbs)
- Red Chilli Powder (a pinch)
- Salt (1 tbs)
- Wash the black carrots and peel them.
- Cut the carrots into strips*.
- Grind the black mustard seeds (raai) in a food processor**.
- Mix water, black carrot strips, grinded black mustard seeds, red chilli powder and salt.
- Leave for 5-6 days (place near a kitchen window with access to sunlight)***.
And that’s it. Isn’t it so simple!
My grandmother prefers or rather makes sure that we always pour kanji in glassware before gulping it down! Though for me it doesn’t make any difference, I love it so much that all I want to do is just drink 🙂
Btw, Rohit was never fond of kanji before, but I made sure that he likes it now! This year both of us put down 2 litre kanji down our throats within 2 days!!
* Don’t know much about cuts, don’t worry. Here’s the wiki link for understanding various vegetable cuts: http://www.wikihow.com/Do-Formal-Vegetable-Cuts
**Grind the seeds/raai (without adding any water to make it into powder form) in the smallest jar of the food processor.
***You can pour Kanji in a bottle or a container with a lid before placing it somewhere accessible to sunlight.
Recipe: Sudesh Sawhney | Props, Food Styling & Photography: RoSo Photography