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Once in a while, we crave a change from boring sodas and juices. Gajar ki Kanji, a unique tasting beverage made from carrots and beets, is a great alternative to your average drink. Add a few green chilies to give this recipe an added kick or simply enjoy this refreshing and beautiful beverage.
Ingredients:
Water – 8 cups
Carrots – 2 large, peeled and julienned
Beetroot – 1/2, peeled and julienned
Green Chilies – to taste, slit
Powdered Mustard Seeds – 1 Tbsp
Salt – 2 tsp or to taste
Red Chili Powder – to taste
Method:
1. In a pitcher or jar with a lid, add all of the ingredients and mix well.
2. Keep the pitcher in the sun for 3-5 days, stirring at least once or twice daily.
3. Once fermented, store Kanji in the refrigerator.
4. Serve chilled. Mix before serving. Carrots, Beets and Green Chilies can be eaten.
5. Remains fresh for up to 2 weeks.
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 Kanji){kind=link}
June 10th, 2010 at 1:46 pm
you both are looking so pretty. if you dont mind please tell us why are you both all dressed up.
i like hetal’s jewelary.
[Reply]
anuja Reply:
June 12th, 2010 at 7:34 pm
Hi There,
No particular occasion, but we get asked a lot about why we never wear sarees, so…..
[Reply]
June 10th, 2010 at 3:53 pm
[...] indian recipe, cooking videos, Gajar ki Kanji (Carrot Kanji … Bookmark It Hide Sites $$('div.d1493').each( function(e) { [...]
June 10th, 2010 at 3:58 pm
HI,
just to confirm – it has to be a glass jar or pitcher, right? pickling agents + sunlight = plastic is not a good idea!
Sounds delicious, and I am going to try some very soon!
-Pramila
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June 10th, 2010 at 4:44 pm
Thanks for this recipe. Wow.. amazing colourful show. Indian dress are always beautiful.
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June 10th, 2010 at 6:01 pm
Oh my god ! You both just look so so pretty in indian attire! Hetal di ko dekhne ke baad, im remmebering my Bandhani saree that has been sleeping the closet for a while!
Anuja di, you thali…is very very cute!
Just a doubt,
Will this drink cause heat in the body or is it a coolant?
Loads of Love ,
Priya
[Reply]
anuja Reply:
June 12th, 2010 at 8:06 pm
Hi Priya,
Thanks for all the lovely compliments
The drink is had in very small quantities and is really had during Holi festival time so I honestly don’t know. It is a great option and a welcome change
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June 10th, 2010 at 8:03 pm
hey…i am just wondering about how safe to drink water that is out side with some veggies and spices?? Don’t you think about any bacterial infections to your body!!
[Reply]
anuja Reply:
June 12th, 2010 at 8:13 pm
Hi There,
The Kanji has not made us sick (we have been making it for years now). It is the same concept as pickle. The ground mustard is the pickling agent and the salt helps it along. That is one of the reasons, we say not to keep it out for more that 3-5 days, covered so nothing goes in AND to keep stirring it every day or twice a day
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June 11th, 2010 at 1:15 am
Thanks for sharing this regional recipes. there are so many of these kinds we never get to hear unless we visit families……I sure will try… Seems it is time to dressup…pretty pretty… I am thinking…Hum is Hetal is pregnant!!!!
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R Reply:
June 11th, 2010 at 7:04 pm
They both look pretty and please leave it at that. Such comments from readers will scare them and not want to wear any more sarees!
Some cotton sarees make you look different. Its nice of them to dress up so well.
Hetal and Anjua, we all enjoyed the video and looking at you guys. Looking forward to more such videos.
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June 11th, 2010 at 4:40 am
can u please tell the brand of the knife u r using in this video??? thanks alot for all the great recipes!!! U Rock!!!
[Reply]
anuja Reply:
June 12th, 2010 at 8:18 pm
Hi There,
Honestly, it’s a no-brand knife. You can pick up any knife that you like the feel of and use it. The key is to keep it sharpened. We have $20 knives and $60 knives that do the same thing. We have a knife sharpener and a rod that we use constantly
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June 11th, 2010 at 4:40 am
can u please tell the brand of the knife u r using in this video??? thanks alot for all the great recipes!!! U Rock!!!
[Reply]
sha Reply:
June 11th, 2010 at 6:08 pm
Abhi, I have the same type. I bought mine from Macy’s 15 piece set including knife sharpner…Actual cost was 69.99. I bought mine during sale along with $10 discount coupon only for $19.99. Its really worth to buy it. It looks pretty too.
BTW, brand name is TOOLS OF THE TRADE – Macys
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June 11th, 2010 at 5:01 am
oh my gosh, how lovely…both of you look amazing.
thanks for the recipe, something different…i will def. try it.
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June 11th, 2010 at 10:23 am
hi, both look veryyyyyyyyyyyyy cuteeeeeeeee…..so colorful,
i dont miss ur new receipes and ur costumes also….it really inspires us to see u guys dressed……
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June 11th, 2010 at 12:23 pm
looks funny!
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Fan Reply:
June 17th, 2010 at 11:04 pm
hahahhaa
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June 11th, 2010 at 6:09 pm
Ladies, you both look pretty. Hetal i love your saree and ornaments. Anuja i love your saree color.
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June 11th, 2010 at 7:00 pm
What a surprise! I was so bored of sitting and staring at my computer all day. Just looking at you guyrs dressed up so well made me happy and now I am in festive mood! Thanks.
The kanji color looks good. If there any chance of it getting spoilt if kept outside for so many days?
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anuja Reply:
June 12th, 2010 at 8:59 pm
Hi R,
If you stick to all the pointers in the recipe, it won’t get spoilt
remember not more that 5 days in the sun and stir everyday
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June 11th, 2010 at 8:47 pm
arey wah both of u lukin gorgeous……….any special occasion?????????????? n u knw i also have babdhani saree sleeping in my bag…
wat a colorful show…………… keep it up
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June 12th, 2010 at 9:46 am
wow! both of u r looking gorgeous—
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June 12th, 2010 at 7:54 pm
Hi Anuja and Hetal,
Your sarees are lovely! I do have a question about the mustard seed. I have both black mustard and yellow mustard seed. Which one do you use. It looks like yellow but I wasn’t sure. Keep up the good work!!!
[Reply]
anuja Reply:
June 12th, 2010 at 9:46 pm
Hi Judy,
We just took the black Mustard Seeds and put it in the spice grinder and made a powder out of it
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June 13th, 2010 at 5:38 am
Wow in saree..Looking cool..but I should say Hetal looks more good in western outfits…
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June 13th, 2010 at 3:14 pm
wow! this looks amazing. i must admit, i haven’t tasted indian cuisine but this beverage made me want to have one. more power to you guys!
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June 15th, 2010 at 2:55 am
Hi Anuja & Hetal,
I LOVE all the posting & have tried many of them too. The easy sweets are a big hit with all our friends.
I was hoping you’ll post some desi recipes cooked with a SLOW COOKER.
Great job & You guys ROCK !!!
[Reply]
anuja Reply:
June 15th, 2010 at 1:56 pm
Hi Suba,
and we are usually in a time constraint but are trying to see how we can work around that and show some recipes.
Thanks for your feedback. We get question a lot…the problem is that slow cooker are very slow
Thanks for your support and understanding
[Reply]
June 15th, 2010 at 6:58 pm
Hey…can you guys please show how to make Iced tea?
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Fan Reply:
June 17th, 2010 at 11:06 pm
you’ll find the ice tea in the site from where these girls are coping. see the very 1st comment.
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June 19th, 2010 at 11:58 am
You both looking gorgeous!!
I add 1-2 drops of mustard oil to it…it gives a really nice flavour! try it out soemtime!
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anuja Reply:
June 19th, 2010 at 3:14 pm
Hi Lavi,
Sounds great, will try it for sure
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June 21st, 2010 at 1:42 am
Are those black or yellow mustard seeds you used in the recipe? Does the jar have to go outside, or will they pickle in a sunny window? – I live in an apartment without a balcony, so can’t leave them outside.
Oh, and you two are gorgeous in those saris!
[Reply]
anuja Reply:
June 22nd, 2010 at 5:58 pm
Hi Heron,
We have used Black Mustard Seeds and have ground them at home. You can use the sunny window and it’ll work just fine
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June 22nd, 2010 at 7:33 pm
Can u show any other traditional drinks?
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anuja Reply:
June 23rd, 2010 at 6:19 pm
Hi Sowmya,
Will keep that in mind, thanks for the feedback
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July 8th, 2010 at 7:38 pm
Hi Hetal/Anuja,
I have a quick question, are you using Mustard seeds or Rai because i believe both are different. SO can you please clarify on what exactly you used?
[Reply]
anuja Reply:
July 8th, 2010 at 9:28 pm
Hi Chanda,
They are the same but there are different types of Mustard Seeds:
black and yellow
For Indian cooking we usually use the Black kind and that is what we have used here in this recipe. We have used ground black mustard seeds.
There is also Khuria (flattened Mustard Seeds) and that is used in pickles.
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July 16th, 2010 at 2:14 am
Looking gorgeous,Ladies
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July 27th, 2010 at 3:49 pm
can i share some simple recipes with you both .
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August 21st, 2010 at 7:27 pm
[...] Ett enkelt recept på kanji med vanliga morötter och rödbeta. [...]
November 19th, 2010 at 2:57 pm
The recipe looks quite delicious,but after 3 to 4 days can we store this in fridge and use it for 10 days..
[Reply]
hetal Reply:
November 25th, 2010 at 2:44 pm
Hi Kanthi,
Yes, you can store it in the refrigerator for 10 days.
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January 19th, 2011 at 2:04 pm
wats this bloody recipe? wat will happen the next morning if will drink this.
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February 20th, 2011 at 2:34 am
hello…what is “pong”? sorry…may be spelling it incorrectly. you mention it at the beginning of the video. is it a liquor?
thanks! : )
(you both look beautiful in this video!)
[Reply]
anuja Reply:
February 20th, 2011 at 10:36 pm
Hi Ann Marie,
It is “Bhaang” – Here is the low down on it:
http://en.wikipedia.org/wiki/Bhang
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March 10th, 2012 at 12:25 pm
it looks yummy….i just want to ask you if i can drink it in my pregnancy. iam 7 month pregnant.
plz reply soon…
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September 30th, 2012 at 11:38 am
My Mum used to tell us about this as children but never made it…I visited an elderly aunt this summer who had a large bottle of purple liquid and carrots in her windowsill and instantly recognised it from my Mum’s stories. It was quite a shock to finally sample it, I think this is what’s known as an acquired taste!
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hetal Reply:
October 1st, 2012 at 3:05 pm
You are so right on “acquired taste”
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February 22nd, 2013 at 9:14 am
[...] For those looking for a perfect recipe click here [...]
April 24th, 2013 at 1:10 am
Hi Hetal/Anuja,
I tried making kanji twice and both times on the 2nd- 3rd day I see a green layer on top of the kanji..Had sterilized all the utensils with boiling water before making the mix but did not help.
On looking closely it seemed that the mustard pwd changed green.
does the mustard change green on fermentation?
[Reply]
hetal Reply:
May 8th, 2013 at 7:01 pm
Hi Manvi,
hmmm…its been a while since I’ve made the kanji but don’t remember the mustard seeds turning green. If anything, they should turn a bit red/fushia. You can always smell it. If there is fungus growing, you should be able to smell a foul odor.
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