CaLDRON February 2014 - Valentine's Day Special | Page 43

RECIPES - WINTER SPECIAL

Kaale Gaajar
ki Kanji
The trick to this fermented drink is letting it mature
for at least 72 hours in an earthen pot. Its tangy
taste is worth every minute it takes to develop.
Servings: 4 glasses
Preparation time: 15 minutes
Fermentation time: 72 hours
Ingredients:
• 3 kaali gajar or purple carrots
• 1 ltr water
• 2 tbsp ground brown mustard seeds
• 3 whole dried red chilies
• 3 tsp black salt
• 1 tsp regular salt

Method:
1. Clean and peel the carrots. Cut them into 3-4cm
long batons.
2. Fill an earthen pot with the water. Add the spices, salt and carrots. Stir well.
3. Cover the pot with a muslin cloth and tie the
ends of that cloth around the rim.
4. Let this water rest in the sun for 3 days.
5. Remove the dried red chillies from the water
and serve chilled with the pickled carrots.
Chef’s Tip: This drink can get over-matured
quickly, so add mustard paste as per your taste. If
you can’t getkaali gaj