Gajar ki Kanji
Ingredients:
250 gm: Carrots-preferably the dark variety (called kaali gajar)
3 tbsp: Powdered mustard seeds
6 cups: Water
2 tbsp: Salt
Method:
1. Peel the carrots, and cut them into approx. 7 cm / 3" pieces, not too thin (about finger size).
2. Boil the water and add the carrots to it. When the water comes to a boil again, shut off the heat and leave to cool.
3. Add the salt and the mustard powder, and transfer into a jar with a lid, and keep this in the sun, to mature.
4. In sunny weather, it takes 3-4 days, for the taste of the mustard to become strong.
5. Do not keep the jar in the sun, after it is ready.
250 gm: Carrots-preferably the dark variety (called kaali gajar)
3 tbsp: Powdered mustard seeds
6 cups: Water
2 tbsp: Salt
Method:
1. Peel the carrots, and cut them into approx. 7 cm / 3" pieces, not too thin (about finger size).
2. Boil the water and add the carrots to it. When the water comes to a boil again, shut off the heat and leave to cool.
3. Add the salt and the mustard powder, and transfer into a jar with a lid, and keep this in the sun, to mature.
4. In sunny weather, it takes 3-4 days, for the taste of the mustard to become strong.
5. Do not keep the jar in the sun, after it is ready.
Labels: Carrot, Gajar, Indian Recipe, New Year Special
This entry was posted
on Tuesday, November 25, 2008 at 2:25 PM.
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December 12, 2008 at 12:54 AMvery delicious indeed
thanks
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