Recipes
Kali gajjar ki kanji
Take one kg of kali gajjars (purple coloured carrots) and peel of their skin (beauty-conscious cooks should wear gloves to peel and chop the carrots, as the gajjar leaves black marks on the palms for at least a hour). After chopping the gajjars into small pieces, put them in a glazed earthen jar. Add seven litres of lukewarm water, 200 grammes of salt, 40 grammes of rai powder and eight grammes of red chilli powder. Stir the water well, and then put the jar under the sun for five or six days. The water will slowly ferment and develop a tangy taste. Chill the kanji a bit, before serving.
Kanji vadas
how to make the kanji: Heat a tawa and put a pinch of hing on it. As soon as the hing emits an aroma, put a glazed earthen jar upside down on the tawa, so that it soaks up the smell. Thereafter, fill the jar with six litres of lukewarm water. Add 40 grammes of rai powder, 150 grammes of salt and 35 grammes of chilli powder. Put the jar under the sun for five or six days. The water will ferment and develop a tangy taste. Put vadas in it a day before consumption.
how to make the vadas: Grind one kg of urad dal, which has been soaked for eight to nine hours. Add salt to taste and whisk the batter till it becomes fluffy. Heat oil in a pan and drop spoonfuls of batter in it; fry till the dumplings (vadas) are golden brown.
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