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Kanji (Tangy Mustard Drink)
Ingredients:
2 tbsp Red mustard seeds (rai), soaked in water for 2 hours
½ tsp Red chili powder
½ tsp Fennel (moti saunf) seeds, coarsely crushed
1 tsp Yoghurt (dahi), thick
1 pinch Asafetida (hing)
Salt to taste
4 cups Water
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Method:
- Drain and grind the mustard seeds to a smooth
paste.
- Mix all the ingredients (except water) well for
2-3 minutes in a big bowl.
- Gradually add the water and mix well.
- Keep aside to mature overnight. This drink can
be preserved for 10-15 days
Variations: Parboiled vegetables like
potatoes, carrots, cauliflower, and beans can be added to the kanji,
while just potatoes or carrots also taste good.
Boiled beetroot cubes, if added, lend color to the drink.
Parboiled black carrot juliennes in red kanji look and taste wonderful.
Soft green-gram fritters (moong dal pakori) in the kanji are light to
eat.
Serves : 5-6 |