When I was living in Delhi , there used to be this lovely purple – black colored carrots which was not only so tasty but also filled with several vitamins, anti oxidants and other nutrients. These carrots used to last till end of winter season and one can prepare many kinds of preparations. However , one of the most popular amongst is called as “Kanji” which is an extremely tasty , healthy and colourful drink made out of carrots and other additives to enhance the taste. Since Black carrots are hard to find here so made this with red carrots only. This is a tangy spicy drink in which mustard seeds acts as a pickling ingredient. Once you mix carrots and all the spices in the jar, the mouth of the jar has to be wrapped with muslin cloth and has to be keep in sunlight for 5-6 days. Basically taken on Holi.
2-3 Red carrots
1 tbsp of Mustard seeds powdered + 1 tbsp Small mustard seeds
1 tbsp Rock salt powdered (kala namak)
6-7 glass Water
5-6 Pudina leaves (mint leaves), finely chopped
Besides these ingredients you will need a big glass jar to store the liquid and a small piece of muslin cloth.
Wash and peel the carrots. Cut carrots into finger sized length. Pour 7 glasses of water in the jar and add all the spices. Stir well with a long thin spatula. And place this jar where you get maximum sunlight. For the next 5-6 days let this jar sit in sunlight and bring it inside before sun set. . This will allow the mixture to be fermented. By now you will see how the water has turned into bright red color and the carrots will be tender. This liquid mix can be stored in the fridge till 5-6 days. Serve chilled.
Sending this Carrot Kanji to Radhika's Fun N Sun and you know what she is celebrating her fourth year of blogging:-)
and also to Kurinji's Healthy Summer event.
Last but not the least to Kiran's Cooking With Mustard Seeds Event.