Gajar ki Kanji | Carrot Kanji Recipe

Gajar ki Kanji or Carrot Kanji recipe with step by step photos.Kaali gajar ki kanji is a fermented drink made with purple/black carrots during the winters in North India. Kanji is a traditional drink of Punjab which is spicy,sour and pungent at the same time.Not everyone likes it for the first time, it is an acquired taste but I just loved the drink the very first time I tried.It is a very quick recipe to prepare but takes time to ferment roughly 3-5 days based on the climatic conditions at your place.The ingredients used in the recipe are fairly simple - mustard seeds, red chili powder,salt and water. Mustard seed powder when fermented adds a nice pungent taste to the drink.Kanji is a probiotic drink which is good for your gut flora and it is usually taken during winters in the North to keep the body warm.It can be served as an appetizer or along with your meals.

I got introduced to this drink by a punjabi neighbor of mine when we were staying in Mumbai. I loved the taste of the drink the moment I had, it was something different and unique for my taste buds and I instantly fell in love with it. Later when she described the process of preparing it my curiosity began more.She had prepared it with the regular carrots and beetroot as the purple carrots are not available in Mumbai. I somehow was never confident to prepare it as the fermentation process using the natural sun light was something which I was not confident about.But when I spotted these purple carrots in Singapore, I knew that I would prepare this Kanji for sure.

Surprisingly, though TH stayed in Delhi through out his education he never had this drink and hence it was new to him.I am glad that I tried it on my own, we just loved this drink and had good kanji time daily for a few days until the kanji lasted.The carrot batons fermented in the kanji was a great accompaniment along with our meals, it had the sour and slight fermented taste which was delicious.

I was planning to post this recipe for Holi but my travel plans had kept me busy and hence I could not post it.Anyways, better late than never I am posting my new favorite drink-Kanji recipe.I could not control taking photos of these lovely colored Kanji and hence posting so many pictures of it.

Check out Kaali Gajar ki Kanji Recipe with step by step photos here:

Kaali Gajar ki Kanji | Carrot Kanji Recipe:

shelf life: 3-4 weeks | Author: Prathibha

Prep time: 10 mins | Fermentation time: 3-4 days | Total time: 3 days

Cuisine: North Indian | Category: Beverages

Ingredients:

4-5 large Black/Purple Carrots( or 4 large Carrot and 1 medium Beetroot)

2 liters Water

1-1.5 tsp Red chili powder

2.5-3 tbsp Mustard powder

2 tsp Black salt

Salt,to taste

Method:

• Sterilize the glass/ceramic jars and let them dry and keep them ready.
• Dry grind the mustard seeds(roughly 2.5 tbsp) and keep the powder ready.

• Wash and wipe the purple carrots(or beetroots and regular carrots) and peel them and cut into 1 inch long thin batons as shown in the picture.

• Divide the cut carrots(and beetroot pieces if using regular carrots) into the jars according to the size of the jar used by you.

• Add red chili powder, mustard powder, black salt and required amount of regular salt to the jars and pour water to the rim and mix it nicely.Taste the liquid and add more salt or red chili powder if needed.

• Cover it with the lid or muslin cloth and keep it in a place where it gets nice sun light.
• You need to keep it in sun for 3-4 days by mixing the liquid daily using a clean and dry long wooden spoon/spatula.

• Once the drink starts tasting sour(it usually may start on 3 rd day) which indicates that the kanji is ready to be served.If it is not sour continue to keep for a day or more.The fermentation process differ from place to place based on the climatic conditions of the place.
• Refrigerate it and serve it either chilled or at room temperature.Strain the carrot pieces and the kanji can be stored until a month in the refrigerator.

You can strain the carrot pieces from the liquid and serve it as a salad or pickle with your regular meal, it tastes quite nice!

Notes:

1. I have used purple/black carrots in the recipe.One can easily make it with the regular carrots and beetroot added for the color.
2. You can even add turnip pieces in the drink.
3. Adjust the amount of red chili powder and black salt according to your taste buds.Some like it spicy and some like it sour,so add accordingly.
4. You can dip urad dal vadas in the kanji to make flavorful kanji vadas. The vadas absorb the flavors of kanji and turn sour and tastes absolutely delicious, which is a delicacy from the North and Rajasthan.
5. You can store it in refrigerator for upto a month.Strain the carrot pieces and serve it as a salad or pickle along with your meals.
6. You can jazz up the raithas and dips with the finely chopped fermented bits of these carrots, it takes them to the new level.Also you can use it as a pickled vegetable along with lettuce,pickled cucumbers in the wraps.

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Bhel Puri Recipe | Mumbai Style Bhel Puri

Bhel puri is one of the most popular chaats that is available in various variations all over India. There are several versions like Sookha Bhel puri, Mumbai style Bhel Puri, Delhi style Bhel Puri, kolkata style Jhalmuri, Karnataka style Churmuri, Beach style Bhel puri to name a few. I love all the variations as everything tastes good on its own.Today I am posting a typical Mumbai style Bhel puri and whats makes it different from the typical Delhi style Bhel puri is the addition of Lahsun(Garlic) Chutney in Mumbai style Bhel puri.

In Mumbai you find these Bhel puri- Sev Puri waala, Sandwich waala in every nook and corner of the city. Though I was bit hesitant to try at the road side chaat waalas, I have tried various chaats from many famous chaatwalas and loved the taste of it.I have already posted a dry version of Bhel puri known as Sookha Bhel puri in case you want to check it out.There are no hard and fast rules for the addition of ingredients in the bhel puri, one can prepare according to their personal preference.

If you love chaats, check out few other chaat recipes here in my blog:

• Aloo Chana Chaat
• Bangarpet Pani Puri
• Bhel Poori-Sookha waala
• Canape Sev Poori
• Dahi Bhalla
• Dahi Papdi Chaat
• Dahi Puri, Sev Puri
• Delhi style Golgappa
• Pav Bhaji
• Ragada Pani Puri Mumbai style
• Ragada Patties

Bhel Puri | Mumbai Style Bhel Puri Recipe:

Serves 2 | Author: Prathibha

Prep time: 10 mins | Cooking time: 10 mins | Total time: 20 mins

Cuisine: North Indian | Category: Snacks/Chaats

Ingredients:

2.5 cups Puffed Rice

1.5-2 tbsp Green Chutney

2-2.5 tbsp Meetha(Date-Tamarind) Chutney

1-1.5 tbsp Lahsun(Garlic) Chutney(recipe follows)

2-3 tbsp roasted Peanuts

1/3 cup fine Sev

8-10 Papdis,slightly crushed

1 large Potato, boiled,peeled and diced

1 small Onion, finely chopped

1 Tomato, finely chopped

2-3 tbsp chopped Coriander leaves

3/4 tsp Red chili powder

1 tsp roasted Cumin powder

1 tsp Chaat masala

Salt,to taste

for Garlic Chutney:

1 whole Garlic

2 tbsp Red chili powder

juice of 1/2 Lemon

Salt to taste

Method:

to prepare Garlic(Lehsun) chutney:

• Separate the garlic cloves and peel the skin and blend with red chili powder,lemon juice,salt and 2-3 tbsp of water to a smooth paste.You can refrigerate this chutney and use it upto 15-20 days.

to prepare Bhel puri:

• If the puffed rice is not crispy heat it in a kadai on low flame until they turn crisp,switch off the flame and keep it aside.

• Keep all the ingredients like chopped vegetables, chutnies and masalas handy before you proceed to make the bhel puri.

• In a large bowl add finely chopped onions, boiled potato, tomato, coriander leaves(reserve few for garnish), green chutney, meeta chutney, garlic chutney, salt, red chili powder, cumin powder and chaat masala and mix nicely until everything is mixed.

• Now add crushed papdis and roasted peanuts and give a stir and then add the puffed rice and mix nicely and serve it in serving bowls immediately.Taste the bhel puri and adjust the seasoning accordingly.

Garnish with generous amount of sev and coriander leaves and serve with papdis.You can use papdis to eat the bhel like a spoon.

Notes:

1. Add papdis, peanuts and puffed rice to the vegetable mixture and mix just before serving otherwise it will turn soggy.
2. There are no hard and fast rules for the quantity of ingredients in the recipe, you can play around according to your taste buds.
3. You can even add few pomogrenate  kernels while garnishing.
4. The addition of Lahsun chutney(Garlic chutney) makes it typical Mumbai style Bhel, you can avoid it to make a North Indian Delhi style Bhel puri.
5. You can even add a handful of steamed moong sprouts or boiled kala chana to the bhel for a variation.
6. If you like it more tangy you can add a bit of lemon juice while preparing the bhel puri.

Technorati Tags: indian chaats varieties, chaat varieties, street food, mumbai street food, bhel puri recipe ,mumbai style bhel puri ,bhel chaat ,party recipes

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