As soon as summer comes knocking at our doors and pushes winter behind, we start craving for a different kind of food and drink. With soaring temperatures, one prefers less spicy food and cool, pungent drinks. In my earlier blog I wrote about the raw mango drink called Aam ka pana and I hope you all enjoyed it tremendously! (http://asianveget.blogspot.in/2012/05/raw-mango-drink-ya-kairie-ka-pana-beat.html )
As kids, I remember this special drink- Kaanji, which was made by my Mom and I am sure it was an integral part of any Punjabi family. But the sheer aroma and tongue-tickling taste of each sip of kaanji, was worth remembering. Hope I can do the same justice to it in this recipe which my Mom did to it then!
Ingredients:
First of all you need an airtight jar, preferably a glass one for the fermentation part.(It should have a capacity of slightly more than 2 litres)
Carrots- 3 medium sized - peeled and sliced into 1 inch long pieces ( as you have in French-fries)
Beet root- 1 ( it should be the sweet variety and not bitter or brackish)- cut as above
Salt- 1.5 tablespoon
Rai or mustard seeds- 3 tablespoons (powdered)
Water- 2 litres
Besan ki boondi (optional) - 5 tablespoons
Method:
Pour the water in the jar, add all of the above ingredients in it. Shut the lid firmly. Place the jar daily in the sunlight for about two hours. Let it ferment this way for 3-4 days.
Once the vegetables in it are soft, the drink is ready and is best had when cooled in the refrigerator.
Enjoy!!
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