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         Title: Gajar Ki Kaanji (Fermented Carrot-Mustard Drink)   
    Categories: Beverages, Indian   
         Yield: 1 Batch   
      
         4    Carrots; up to 5   
         1 md Beet   
     1 1/2 tb Rai (small variety brown   
              - mustard seeds)   
       1/4 ts Ajwain (carom seeds)   
       1/4 ts Methi (fenugreek seeds)   
              - (optional)   
       1/4 ts Hing (asafoetida)   
       1/4 ts Turmeric powder   
     1 1/2 ts Kala namak (black salt);   
              - substitute normal salt   
       1/4 ts Red chili powder   
              Salt; to taste   
         6 c  Water   
      
     Sterlize a wide mouthed glass container large enough to contain 6 cups   
     water with a non-reactive lid.   
      
     Thoroughly wash & peel the carrots and beetroot. Using a sharp knife,   
     cut them into thin slices. You could cut them in rounds or batons,   
     doesn't matter, but the slices should not be very thick.   
      
     Bring water to a boil. While the water is boiling, using mortar &   
     pestle, coarsely crush the mustard, ajwain & methi seeds. Place the   
     sliced beet & carrots in the container. Add the crushed spices.   
     Sprinkle turmeric, black salt & red chili powder on top.   
      
     When the water has boiled, take off the stove and let sit on counter   
     top to cool down a bit. Add the hot water to the container and using   
     a wooden spoon, stir the contents thoroughly. With another clean   
     spoon, taste and adjust the salt. At this point the contents will   
     taste bitter but all that will go away after fermentation.   
      
     Place the lid on the container and let sit in sun for 5 to 7 days.   
     Stir 2 to 3 times a day with clean wooden spoon. Kaanji is ready when   
     it starts tasting sour.The fermentation time will depend on sunlight   
     in the place you live.   
      
     You can serve Kaanji at room temperature or chilled. Add boondi or   
     dried mint leaves as garnish.   
      
     The fermented carrots & beets can be eaten as pickles. Kaanji can be   
     stored for up to 2 weeks, refrigerated.   
      
     Recipe by sanjuro   
      
     Recipe FROM:    
      
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