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Carrot Kanji

Veggie.Lover's picture
<p><a href="http://commons.wikimedia.org/wiki/File:Beet_juice-02.jpg">Image Credit</a></p>
Ingredients
  Carrots 1 Kilogram
  Beet 125 Gram (1 Medium Size)
  Salt 6 Tablespoon
  Water 16 Cup (256 tbs)
  Mustard powder 4 Tablespoon
  Powdered cinnamon 1 Teaspoon
  Powdered clove 1 Teaspoon
  Pepper powder 1 Teaspoon
  Chili powder 1 1⁄2 Teaspoon
Directions

Wash and peel carrots and beet.
Cut into small pieces.
In an earthenware jar combine all the ingredients.
Cover and keep in the sun for 8 days.
Stir 2 or 3 times every day.
When ready the colour will be light pink.
Strain the kanji and discard the vegetables.
Keep the kanji in refrigerator.
Add a few drops of lemon juice and sprig of mint before serving if desired.

Recipe Summary

Cuisine: 
Indian
Course: 
Beverage
Restriction: 
Vegetarian
Ingredient: 
Carrot
Servings: 
15

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