MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gajar Ki Kaanji (Fermented Carrot-Mustard Drink)
Categories: Beverages, Indian
Yield: 1 Batch

4 Carrots; up to 5
1 md Beet
1 1/2 tb Rai (small variety brown
- mustard seeds)
1/4 ts Ajwain (carom seeds)
1/4 ts Methi (fenugreek seeds)
- (optional)
1/4 ts Hing (asafoetida)
1/4 ts Turmeric powder
1 1/2 ts Kala namak (black salt);
- substitute normal salt
1/4 ts Red chili powder
Salt; to taste
6 c Water

Sterlize a wide mouthed glass container large enough to contain 6 cups
water with a non-reactive lid.

Thoroughly wash & peel the carrots and beetroot. Using a sharp knife,
cut them into thin slices. You could cut them in rounds or batons,
doesn't matter, but the slices should not be very thick.

Bring water to a boil. While the water is boiling, using mortar &
pestle, coarsely crush the mustard, ajwain & methi seeds. Place the
sliced beet & carrots in the container. Add the crushed spices.
Sprinkle turmeric, black salt & red chili powder on top.

When the water has boiled, take off the stove and let sit on counter
top to cool down a bit. Add the hot water to the container and using
a wooden spoon, stir the contents thoroughly. With another clean
spoon, taste and adjust the salt. At this point the contents will
taste bitter but all that will go away after fermentation.

Place the lid on the container and let sit in sun for 5 to 7 days.
Stir 2 to 3 times a day with clean wooden spoon. Kaanji is ready when
it starts tasting sour.The fermentation time will depend on sunlight
in the place you live.

You can serve Kaanji at room temperature or chilled. Add boondi or
dried mint leaves as garnish.

The fermented carrots & beets can be eaten as pickles. Kaanji can be
stored for up to 2 weeks, refrigerated.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
gajar-ki-kaanji---fermented-carrot-mustard-drink.txt>

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