Beetroot carrot kanji water

Name: Beetroot carrot kanji water
Cuisine: Indian
Ingredients: 1 small finely chopped carrot; 1 small chopped carrot for grinding it in the mixer; 1 small size finely chopped beetroot; 1 small size chopped beetroot for grinding it....in to the mixer; 1 tsp hing; 1 tsp turmeric; 1 tbsp red chilli powder; 1 tsp sugar; to taste Salt; 2 tbsp Mustard seeds powder; 1-1/2 litre water; 1 tbsp ginger water

Chef Archana Dave @chefarchanadave

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#goldenapron #post24

Chef Archana Dave @chefarchanadave

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Ingredients

1small finely chopped carrot
1small chopped carrot for grinding it in the mixer
1small size finely chopped beetroot
1small size chopped beetroot for grinding it....in to the mixer
1 tsphing
1 tspturmeric
1 tbspred chilli powder
1 tspsugar
to tasteSalt
2 tbspMustard seeds powder
1-1/2 litrewater
1 tbspginger water

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Steps

1

Wash and clean glass jar properly and heat it in sunlight for 1 day.
Make sure that jar should be totally clean and dry from inside.
Now take a steel vessel and boil 1 and 1/2 litre water on gas.
Now keep it for rest for an hour.
Grind 1 carrot and 1 beetroot in to the mixer.
Boil chopped carrot for 2 minutes on the gas on medium flame to make it little soft.
2

Add this mixture in a jar. Add salt to it.Add red chilli powder.Add turmeric.
Add sugar.Add salt. Add ginger water.Add boiled water to it.
Add hing to it.
Now mix it very well with the help of big spoon.
Now temporary tranfer this kanji from jar to the another vessel.
Now heat mitthi kaa diya on the gas till it burn pply.
After heating place this diya on the plateform.
Add 1 tbsp hing and 1 tbsp of desi ghee to it.
3

Then immediately turn the glass jar and put on it.
For smoky flavour kanji we do this process friends.
Now leave it for 5 to10 min.
Again put kanji from vessel in to this glass jar and mix it well....so smoky flavour get properly mix up with it.
Cover the lid with cotton handkerchief.
Now put this jar on sunlight for 3 days or leave it on plate form according to ur choose for fermentation.
4

Taste the drink after 3 days..if it flavour tangy in taste.....that means our drink is fermented and ready to drink now.
Important note:This drink is a traditional way to digest overeated food and generally made in every home after holi.....as food lovers overeated the food.....too digest the food and clean the stomach and to feel lighter and fresher we intake this drink.
After 3 days enjoy this beetrootcarrot kanji with ur friends and family.