Ram Ram, Mitron! Chef Curry Do’pyaza here, bringing you the zingy goodness of Kanji!

Namaste and Sat Sri Akal to all my wonderful readers! How are you all doing? Chef Curry Do’pyaza is here, ready to spice up your lives with a delightful, tangy drink – Kanji! This isn’t just any drink; it’s a taste of tradition, a burst of flavor, and a whole lot of gut-friendly goodness.

Kaunsi time hai Kanji time? (When is Kanji time?)

Kanji is a beloved drink, especially popular in North India. You’ll find it flowing freely during the vibrant festival of Holi, when colors paint the sky and laughter fills the air. It’s also a common sight during the cooler months of winter and early spring, as its warming spices and tangy flavor are incredibly comforting. Some families even have their own special Kanji-making traditions passed down through generations!

Kanji ka Itihaas (A little Kanji history)

Kanji has a rich history, deeply rooted in Indian culinary traditions. It’s been enjoyed for centuries, prized for its digestive properties and unique taste. Traditionally, it was made in large earthenware pots, allowing the sun to work its magic in fermenting the vegetables. It’s a testament to our ancestors’ ingenuity in preserving food and creating delicious, healthy drinks.

Kitna Time Lagega? (How long will it take?)

Preparation Time: 15 minutes
Fermentation Time: 3-7 days (depending on the weather)
Cooking Time: 10 minutes

Chalo, Samagri Dekhte Hain! (Let’s see the ingredients!)

Kaali Gajar (Black Carrots): 500 grams, peeled and cut into thick batons. If you can’t find black carrots, don’t worry, use regular red carrots. The color will be different, but the taste will be similar.
Rai (Mustard Seeds): 2 tablespoons, coarsely ground
Laal Mirch Powder (Red Chili Powder): 1 teaspoon (adjust to your spice preference)
Kala Namak (Black Salt): 2 teaspoons (this gives it that characteristic tangy flavor)
Hing (Asafoetida): A pinch (it adds a unique savory note)
Pani (Water): 4-5 cups, preferably filtered
Sarson ka Tel (Mustard Oil): 1 teaspoon (for tempering, optional)

Banane ka Tarika (How to make it)

Prepare the Carrots: Wash and peel your carrots. Cut them into thick, juicy batons.
Mix the Spices: In a large, clean glass or ceramic jar, combine the ground mustard seeds, red chili powder, black salt, and asafoetida.
Add Carrots and Water: Add the carrot batons to the jar. Pour in the water, making sure the carrots are submerged.
Mix Well: Stir everything well with a clean spoon.
Sun’s Embrace: Cover the jar with a clean muslin cloth or a loose lid. Place it in a sunny spot for 3-7 days, or until the Kanji develops a sour, tangy flavor. The warmer the weather, the faster it will ferment.
Taste and Adjust: Taste the Kanji after 3 days. If it’s not sour enough, let it ferment for a few more days. Adjust the spices according to your preference.
Tempering (Optional): Heat mustard oil in a small pan until it smokes slightly. Let it cool slightly, then pour it over the Kanji. This adds a lovely smoky flavor.
Chill and Serve: Once the Kanji has reached your desired level of sourness, refrigerate it to slow down the fermentation process. Serve chilled.

Chef Curry Do’pyaza ke Tips (Chef Curry Do’pyaza’s Tips)

Use a clean jar and utensils to prevent unwanted bacteria from spoiling the Kanji.
The amount of sunlight and the temperature will affect the fermentation time. Keep an eye on it!
Don’t be afraid to experiment with the spices. Some people add a pinch of turmeric or ginger for extra flavor.
The carrots will become soft and slightly fermented, which is perfectly normal. You can eat them along with the Kanji.

Alag Alag Tarike (Different ways to make it)

While traditionally fermented in the sun, here are some alternative methods:

Gas Stove/Induction Stove: This recipe doesn’t involve cooking, only fermentation.
Pressure Cooker: Not recommended, as this is a fermentation process.
Oven: Not recommended.
Microwave: Not recommended.
Air Fryer: Not recommended.
Slow Cooker/Crockpot: Not recommended, as this is a fermentation process.

Sehat ke Liye (Nutritional Information)

Kanji is a low-calorie, probiotic-rich drink that is great for your gut health. It’s packed with Vitamin C and antioxidants, thanks to the carrots and spices. The fermentation process also creates beneficial bacteria that aid digestion.

Kaise Serve Karein? (Serving Suggestions)

Serve Kanji chilled as a refreshing drink on a hot day.
Pair it with spicy snacks like pakoras or samosas.
Enjoy it as a digestive aid after a heavy meal.
You can even use it as a marinade for vegetables or meats.

Aapki Bari Hai! (It’s your turn!)

So there you have it – the recipe for delicious, tangy Kanji! I urge you to try this at home. Gather your ingredients, follow the steps, and let the sun work its magic. Make sure you share this amazing recipe with your friends and family. They will thank you for it!

Until next time, Khana Banao, Khush Raho! (Cook food, be happy!)

Your friend,

Chef Curry Do’pyaza.

Ram Ram, Mitron! Chef Curry Do’pyaza here, bringing you the zingy goodness of Kanji!