Kanji with Rai: A Chatpata Drink to Beat the Summer Heat, Yaar!

Namaste and Sat Sri Akal, my lovely food-loving friends! Chef Curry Do-Pyaza here, ready to tickle your taste buds with a traditional drink that’s both refreshing and good for you – Kanji with Rai!

For my Punjabi and Rajasthani friends, this drink needs no introduction. But for those of you who are new to this delightful concoction, get ready for a flavor explosion!

When do we enjoy this tangy treat?

Kanji is a star during the vibrant festival of Holi, when colors fly and laughter fills the air. It’s also a popular drink during the hot summer months in North India, especially Rajasthan and Punjab. Grandmothers swear by it as a digestive aid after heavy meals. Think of it as a naturally fermented probiotic drink – a desi kombucha, if you will! It is also prepared during the month of Phalguna as part of the customs.

A Little History Lesson

Kanji has been around for ages, passed down through generations. It’s a testament to the ingenuity of our ancestors, who knew how to make the most of seasonal ingredients and create delicious, healthy drinks. The fermentation process not only preserves the ingredients but also enhances their nutritional value. The word Kanji comes from the Sanskrit word “Kanjika” which means sour gruel.

Let’s Get Cooking!

This recipe is super easy, even for beginner cooks. Trust me, you’ll be hooked!

Preparation Time: 15 minutes
Fermentation Time: 3-7 days (depending on the weather)
Cooking Time: 5 minutes

What You’ll Need (Ingredients):

2 large Kaali Gajar (Black Carrots), peeled and chopped
4 cups Paani (Water), preferably filtered
2 tablespoons Rai (Mustard Seeds), coarsely ground
1 teaspoon Lal Mirch Powder (Red Chili Powder), adjust to your spice level
1/2 teaspoon Kala Namak (Black Salt), for that unique flavor
1/4 teaspoon Heeng (Asafoetida), a pinch goes a long way!
Salt to taste

Let’s Make Some Magic (Instructions):

Prep the Carrots: Wash, peel, and chop the black carrots into small, bite-sized pieces. These carrots are the key to the drink’s beautiful color and slightly earthy flavor.
Spice it Up: In a clean glass or ceramic jar, combine the chopped carrots, coarsely ground mustard seeds, red chili powder, black salt, asafoetida, and regular salt. The mustard seeds give it that characteristic pungent kick!
Water Works: Pour the water into the jar, ensuring the carrots are fully submerged. Give everything a good stir.
Sun’s Out, Fun’s Out: Cover the jar loosely with a muslin cloth or a lid, allowing air to circulate. Place the jar in a sunny spot for 3-7 days. The sun helps with the fermentation process.
Stir and Taste: Stir the mixture daily and taste it after 3 days. It should have a pleasantly sour and tangy flavor. The longer it ferments, the sourer it becomes.
Chill Out: Once the kanji reaches your desired level of sourness, refrigerate it to stop the fermentation process. This also makes it wonderfully refreshing!
Strain and Serve: Strain the kanji before serving to remove the carrot pieces and mustard seeds. You can discard the solids or eat them – they’re packed with flavor!

Chef’s Special Tips for the Perfect Kanji:

Sun is Key: The amount of sunlight affects the fermentation time. More sun means faster fermentation.
Cleanliness is Next to Godliness: Make sure your jar and utensils are squeaky clean to prevent unwanted bacteria from spoiling your kanji.
Taste Test: Taste the kanji daily to check the sourness. Stop the fermentation when it’s just right for you.
Spice It Up (or Down): Adjust the amount of red chili powder to your preference. Some like it fiery, others prefer a milder flavor.
Black Carrots are a Must: While you can technically use regular carrots, black carrots give kanji its signature color and flavor.

Cooking it Your Way:

While Kanji is traditionally fermented in the sun, here are some adaptations based on your needs:

Gas Stove: Not required for this recipe, as fermentation is the key process.
Induction Stove: Not required for this recipe, as fermentation is the key process.
Pressure Cooker: Not suitable for this recipe, as it relies on fermentation.
Oven: Not suitable for this recipe, as it relies on fermentation.
Microwave: Not suitable for this recipe, as it relies on fermentation.
Air Fryer: Not suitable for this recipe, as it relies on fermentation.
Slow Cooker/Crockpot: Not suitable for this recipe, as it relies on fermentation.

Goodness in Every Sip (Nutritional Information):

Kanji is low in calories and rich in probiotics, which are great for your gut health. It also contains vitamins and minerals from the carrots and spices. The fermentation process increases the bioavailability of these nutrients. It is also known to have anti-inflammatory properties.

Serving Suggestions:

Serve kanji chilled in small glasses.
Garnish with a sprig of fresh coriander (dhania) or mint (pudina) for a refreshing touch.
Enjoy it as a digestive aid after a heavy meal.
Pair it with spicy snacks like pakoras or samosas.

So there you have it, my friends! A simple, flavorful, and healthy drink that’s perfect for beating the heat.

Now, go on and give this recipe a try! Brew up a batch of this delicious kanji, share it with your friends and family, and let me know what you think!

Happy Cooking, and remember to always cook with love!

Yours Truly,

Chef Curry Do-Pyaza.