चुकंदर की कांजी | Chukander ki Kanji | Beetroot Kanji
Chukander ki Kanji | Beetroot Kanji
Ingredients :
Beetroot - 250 gm
Mustard seeds - 2 tbsp
Black Salt - 1 tsp
Method :
1. Soak mustard seeds in 4 tbsp lukewarm water for 30 minutes
2. Peel and wash the beetroots properly
3. Cut the beetroots into batons about 3-4 inch long
4. Boil 1 liter water in a sauce pan
5. In the boiling water add beetroots and let it come to a boil again
6. Remove from heat and cover it for 5 minutes
7. Grind mustard seeds to a fine paste
8. Add mustard seeds paste, salt, black salt, hing and oil to the beetroot water and mix nicely
9. Transfer the beetroot mixture to a glass or ceramic or earthen container after it cools to room temperature
10. Cover it and keep this container in the sunlight to ferment for 4-5 days
11. If there isn't ample sunlight, keep it in a warm place and let it ferment
12. Once done, taste the Kanji to check if it is ready. If it is sour, then pour it into glasses and serve
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