By Nikita Toppo
Kanji is a traditional north Indian probiotic drink that is made by fermenting carrots in water and spices. Here is an easy recipe.
250 gm carrots, 6 cups water, 3 tbsp powdered mustard seeds, 2 tbsp salt
Peel the carrots, and cut them into 7cm/3" pieces, not too thin. Boil the water and add the carrots to it.
When the water comes to a boil again, shut off the heat and leave to cool.
Add the salt and the mustard powder, and transfer into a jar with a lid, and keep this in the sun, to mature.
In sunny weather, it takes 3-4 days, for the taste of the mustard to become strong. And enjoy.