Carrot Kanji Recipe
Ingredients
| Carrots | 1 Kilogram | |
| Beet, 1 medium size (125 gms) | ||
| Salt, 4 to 6 tablespoons | ||
| Water | 16 Cup (16 tbs) | |
| Mustard powder | 4 Tablespoon | |
| Powdered cinnamon, clove and pepper, 1 tablespoon | ||
| Chilli powder | 1 1 1/2 Teaspoon | |
Directions
Wash and peel carrots and beet.
Cut into small pieces.
In an earthenware jar combine all the ingredients.
Cover and keep in the sun for 8 days.
Stir 2 or 3 times every day.
When ready the colour will be light pink.
Strain the kanji and discard the vegetables.
Keep the kanji in refrigerator.
Add a few drops of lemon juice and sprig of mint before serving if desired.
Cut into small pieces.
In an earthenware jar combine all the ingredients.
Cover and keep in the sun for 8 days.
Stir 2 or 3 times every day.
When ready the colour will be light pink.
Strain the kanji and discard the vegetables.
Keep the kanji in refrigerator.
Add a few drops of lemon juice and sprig of mint before serving if desired.
Chef
