Ingredients:
4 carrots/gajar
1 medium sized beetroots
8 cups water
1 medium sized beetroots
8 cups water
1/2 tsp red chili powder or as per taste
3 tbsp mustard powder
2 tsp black salt or as per taste
Method:
3 tbsp mustard powder
2 tsp black salt or as per taste
Method:
- Wash and peel the carrots and beetroots ,roughly chop into long pieces.
- Mix all the ingredients in a glass or ceramic jar and cover with a lid or muslin cloth and keep the jar in sun for 3-4 days.
- Stir with a wooden spoon everyday before keeping the jars back in the sun.
- When the kanji starts tasting sour, it means the drink is fermented.
- Serve carrot kanji straightway or refrigerate.Take it out from the refrigerator 1 hour before serving and have it during the day time while enjoying the Sun.
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