We see many harsh days around winter every year. The temperatures in many parts of the country dip below 0 degrees, thick sheath or fog or snow hinders daily activity and the struggle ends only after when we hit the sack. Fortunately, we also know how to combat the harsh weather in our own way. This is the season replete with fruits and vegetables you do not find any other time of the year. From leafy winter greens like sarso, methi, bathua to root vegetables like carrots, radish and turnip, there are options galore. One of the most fascinating winter vegetables that has my heart is Kali Gajar. ‘Kali’ in Hindi means black and Gajar is another word for carrots. This rare breed of carrots is black in colour, and is also popular as purple carrots in the market.
Just like the regular red carrots that are dominating the markets and superstores right now, Kali gajar is also sweet in taste and is thus used widely to make Kali Gajar ka Halwa, a seasonal specialty in Uttar Pradesh, Delhi and Madhya Pradesh. But besides Halwa, both these carrots are also used for another winter special treat, Kanji.
What Is Kanji?
Kanji is a fermented drink made with black carrots, beetroot, mustard seeds and hing. The pungent kick of the drink is a hit among people of all age group. In my view, Kanji, like wine, also gets better with time as it soaks in all the flavour from the ingredients used. Made widely around Holi, Kanji is a perfect drink for the weather, it is considered good for digestion, immunity and skin. ‘Kanji Vada’ is a popular Rajasthani delicacy, in which, spongy dal vadas are swim in a bowl of tangy Kanji, this is also one of the dishes I tried on one of the Holi parties only.
While making Kanji is a fairly simple process, you can also up the ante this season by making a Kanji like Varq, Taj Mahal, New Delhi. They call it Kanji Cappuccino because they also top their Kanji with a black carrot foam.
Here’s how you can make the Kanji:
Ingredients:
- Black Carrot – 50g
- Oil – 10ml
- Tomatoes – 60g
- Salt – 5g
- Jeera Powder – 5g
- Coriander Powder – 5g
- Coriander Leaves – 10g
- Water – 1 L
- Green Chilli – 5g
- Mustard Seeds – 5g
- Lemon Juice – 5ml
Method:
1. Wash and peel carrots and cut them in ling chunks
2. Add some oil in a pot and heat
3. Throw in the mustard seeds, green chillies and tomatoes
4. Now add carrots and sautee
5. Add water and bring it to boil.
6. Now it is time to season the Kanji, add salt, jeera powder, coriander powder, make sure you mix it well.
7. Set it aside to cool. Let the carrots turn tender.
8. Now cover it up and let it sit in a warm place to ferment for 12 hours.
9. Puree the fermented contents until desired consistency
10. Add a squeeze of lime.
11. Serve in hot cup topped with black carrot foam.