Carrot ( Gajar ) Kaanji ( Gajar ka pani vala achar )

Hello friends,
Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my food blog.

#  Today's recipe is "Carrot Kaanji" ( Gajar ki kaanji or Gajar ka pani Bala achar ).
It is an interesting and easy recipe which is specially made in the Summer.
You can make it with potato and sweet potato both separately.

#  You can add boiled potatoes with Carrot but don't mix sweet potatoes ( Shkarkandi ) because it is sweet in taste.
Make its Kaanji separately and it is also super delicious and healthy.

#  It is sour and tangy in taste and is liked by everyone. It is not only yummy to have but also very healthy and helps in digestion.

#  Its ingredients are very simple and can be prepared in no time. But it takes at least 3 or  4 days for being ready... because you have to place it in a warm place or in the Sun.

Let us start the recipe...

#  Prep Time....10 minutes
#  Cook Time...3 minutes...1 whistle only
#  Serving....10 to 12

#  Ingredients for the Carrot Kaanji...

1. Fresh red carrot.....600 gram
2. Mustard seeds.....4 Table spoon full
3. Turmeric powder....1 Table spoon
4. Red chili powder.....1Tea spoon
5. Salt to taste or.....3 and 1/2 Table spoon
6.  Raw Mustard oil...2 Tea spoon
7. Mineral water.....2 liter

#  Method Of Making....

1. Wash and peel the carrots well.
Then cut it into length wise into four pieces removing the yellow hard part.

2. Now transfer the pieces of Carrot in the pressure cooker with 1 glass water and cook it till 1 whistle only on the high flame.

3. Let the pressure down by itself.
Then open it and place it on a strainer and let it cool completely.

4. Meanwhile prepare the Kaanji water for Carrot.
For this ...Take a clean and dry jar and add 2 liter R.O. water ( mineral water ).
If you don't have mineral water, then get boil the normal water and let it cool completely.
Your mineral water is ready.

5. Now keep ready the Mustard seeds powder grounding in the mixer jar immediately before making any type of Kaanji.
It brings fresh flavour, taste and texture.

6. Transfer this Mustard seeds powder with turmeric powder, red chili powder, salt and Mustard oil in the Kaanji jar and mix well with a long spoon.

7. Now add the boiled Carrots in the jar and place it in the Sun for fast fermentation and shake it daily at least 2 times.
If you don't have Sunlight then leave it on the kitchen counter and stir it daily at least 3 times.

8. After 3 or 4 days, you will see its nice yellow colour due to Mustard seeds powder.
Now it is ready to serve.
As the time passes...It will be more sour and delicious in taste.

9. After 7 days, just transfer it in the refrigerator and can enjoy it till 15 days.

In this way, you can make "Carrot Kaanji" at your home very easily.

#  Note..

1.Cook the carrots till 1 whistle in the pressure cooker otherwise it will be mashy and will not not taste good.
You can cook it without pressure cooker too.

2. Fresh grinded Mustard seeds powder brings a fresh taste and flavour and increases the self life of any Achar.

3. In the same way,  Raw Mustard oil brings a nice taste, flavour and works as a preservative and maintains its self life.

4. You can use both types of mustard seeds, either it is yellow or black.

Thanku Friends,
Thanks again.

Delicious Curry of Rasbhari ( Cap gooseberry, Golden berry ) Rasbhari ki Swadist Sabji..

Hello friends,
Namaskar...

I am Sangeeta Agrawal and heartily welcome you at my food blog.

# Today we are going to make a very delicious fruit curry of "Rasbhari".

# Rasbhari is rich in vitamin A and C and contains calcium, iron, phosphorus And a high level of fructose that is the beneficial sugar for diabetics.

# Through this healthy and delicious Rasbhari Curry you can have an extra flavour in your diet.
Like " Guava Curry" it is a favourite curry of children.

Let us start the recipe...

# Prep Time....5 minutes
# Cook Time....5 minutes
# Serving....4

# Ingredients For Rasbhari Curry...

1. Yellow Rasbhari.....350 gram
2. Cumin seeds...1/2 Tea spoon
3. Turmeric powder ....1/2 Tea spoon
4. Coriander powder...1 Tea spoon
5. Salt to taste...or 1 Tea spoon ( black salt and sendha salt
6. Red Chili powder....1|2 Tea spoon
7. Garam masala....1/2 Tea spoon
8 Sugar...50 gram

# Method Of Making....

1. Wash the Rasbharis well and cut them into 2 parts like lemon.

2. Now on the flame and heat 1 spoon ghee or oil in the pressure cooker.

3. As the oil heats up, just add cumin seeds to crackle.

4. After that add Turmeric powder, coriander powder and saute it.

5. Just add Rasbharis and both black and sendha salt in it.
Mix it well and off the flame.

6. Let it remain sit for 2 minutes so that it could get some moisture of its own.

We are using no water in it because Rasbharis have its own enough water.

7. Now on the flame and cook it till 1 whistle only.

8. Just off the flame and let the pressure  down by itself.

9. Then open the pressure cooker and add sugar, red chili powder and garam masala in it.

10. Cook the Curry openly for 3 minutes...
Or as you see the thick flowing consistency of Curry.

Take out in a bowl and garnish it with a cross cut flower of Rasbhari.

Serve it with chapatis, Parantha or poori.

You can garnish it with some Raisins too..

# Note...

1. Rasbhari has its own  enough juicy water...so don't add any water in the Curry.

2. Take 1 whistle only while cooking otherwise it can be mashy like sweet chutney.

3. Black salt gives a nice taste in the curries...so put it with sendha salt.

4. Lemon juice and fresh coriander leaves do not taste good in this Curry....so avoid it.

Thanks and regards.

Orange Icecream in Orange ( No cooking Recipe )

Hello friends,
Namaskar....

I am Sangeeta Agrawal And heartily welcome you at my food blog.

Summer has started and now every one is willing to have something cool like icecream and shakes.
So today's recipe is an "Orange icecream in Orange." It is very delicious, easy and  tempting to eat with natural flavour of orange.
You can make it in two ways...either with Orange juice or with Orange glucone D.

Secondly, you can fill in the hollow part of  orange....the mixture of condensed milk, milk powder, little orange juice and little milk.
You can garnish it with chopped pistachios.

Let us start the recipe....

#  Prep Time....15 minutes
#  No cooking
#  Serving...4

# Ingredients For The Orange Icecream....

1. Fresh orange......4
2.  Orange glucose D....1/2 packet or juice of 4 oranges
3. Some colourful sweet balls for garnishing ( optional )
4. Milk.......100 ml
5. Condensed milk....5 spoon
6. Milk powder....5 spoon
7. One orange juice
8. Chopped pistachios...5 or 6

# Method of Making....

1. Take 4 fresh oranges.
Wash and cut the upper cap of orange in round shape and keep aside.

2. Then make them round in your hands for 30 seconds so that the skin of oranges become loose.
It is helpful in making them hollow.

3. Now make them hollow with the help of a spoon or knife.

4. Take out the pulp or you can make cut marks inside the orange to get the maximum juice with very little pulp.

5. Now take out the juice of 2 oranges more besides these oranges which you have done hollow and mix 2 spoon sugar in it.
Just fill it in the oranges and transfer them in the freezer till 6 hours or over night..placing on a small bowl so that it could stand straight.

6. The other way is that you can mix half packet of Orange glucose D in 150 ml.water and fill it in hollow oranges and transfer it in the freezer to set over night.
No need of extra sugar and colour.
Because Orange glucose D has colour and sweetness both.

7. For the milk icecream in Orange...
Just take some plain milk in a bowl.
Add condensed milk, one orange juice, milk powder and mix well.
You also can add some chopped dry fruits as choice.

8. Fill this thick mixture in hollow oranges.
Place them on a small bowl or glass so that it could remain straight.   Now transfer them in the freezer to set over  night.

9. Next day...clean the upper drops of ice over the oranges dipping in the water or with a wet cloth.
Garnish them as choice and cut it into four parts with a sharp knife.

In this way,  orange icecream is ready in oranges.

You can eat it directly with your mouth and throw its peel or you can eat it with the help of a spoon.

# Things To Remember...

1. Take fresh oranges for the icecream.

2. Before making the oranges hollow....just make them round on your palm for 30 seconds....so that skin of oranges become loose a little.

3. Before filling the juice or thick milk in oranges...just check the sweetness...If needed then add some sugar as taste.

4. Garnish the icecream when it is set completely.

Thanku Friends,
Thanks again.

Kaanji Vada ( Moong dal ki kaanji ) ( Utter Pradesh famous Kaanji vada recipe )

Hello friends,
Namaskar....

I am Sangeeta Agarwal and heartily welcome you at my food blog.

Today's recipe is "Kaanji Vada". It is specially prepared at "Holi" festival with other Sweets and salty dishes. It is sour and tangy in taste and liked by almost all people.

It is not only delicious but also very helpful in digestion. During the summer season you can make it anytime.

So let's start the recipe.....

#   Ingredients For Kaanji Vada...

1. Moong dal....250 gram ( yellow )
2. Urad dal....2 Table spoon only
3. Asafoetida...1 pinch
4. Salt ....3/4 tea spoon
5. Oil for frying

#   Ingredients For Kaanji Water...

1. Mustard seeds powder....4 Table spoon
2. Turmeric powder....1 Table spoon
3. Red chili powder....1 Tea spoon
4. Salt to taste .....2 1/2  Table spoon
5. Asafoetida....1 pinch
6. Mustard oil...2 Tea spoon
7. Mineral water....2 liter ( 8 glass )

#   Method of Making....

1. Take a sterilized and dry jar.
Jar may be of mud, glass or plastic...but it should be well cleaned and dried in the Sun.

2. Then add water and all the ingredients of Kaanji Pani... like... fresh mustard powder ( immediately grounded before making Kaanji water ) asafoetida, salt, turmeric powder, chili powder and Mustard oil in it and mix and stir it well with a big spoon.

3. Now soak the moong dal with very little urad dal for 6 hours or overnight.

4. Then drain out the whole water of this dal and grind it in the mixer jar little coarsely.
Add spoons of water as needed while grinding the dal.

5. Take out the dal in a bowl.
Add salt and asafoetida in it and beat it for five minutes till light and fluffy.
This step is must for making soft Kaanji vada.

6. Now heat the less oil in a flat mouth Kadhai on the high flame.
As it heats up well at the smoking point, then set the flame on the medium.

7. Now beat the dal well again and drop the vada in the oil on the high flame, one by one with your hands... So that Vadas will be round in the shape.

8. Fry them well for 6 minutes stirring and flipping.

9. Then transfer them in the water immediately and cover them with a plate.
This method will make Vadas soft and oil free.

10. After few hours or next day...just squeeze a little these Vadas and transfer them in the Kaanji water and stir it slightly...so that Vadas could not break.

11. Keep aside this Kaanji jar in a warm place or in the sun light for 4 or 5 days for better results....and keep on stirring daily for 2 times.

12. As you see a nice yellow colour and sour tangy taste of Kaanji water...It is ready to serve.
Transferring in the refrigerator...You can enjoy it till 15 days easily.

#  Things to consider....

1. The whole taste of Kaanji water depends upon mustard powder....so use fresh grinded Mustard powder.
You will find an amazing taste and flavour.

2. If you don't have mineral water, then boil the normal water first and let it cool completely.
Then use it in making Kaanji.

3. Little urad dal is used with moong dal for more white and soft texture.

4. Don't use much oil at the time of frying dal vada.
Drops of vada should be half dipped in the oil...It will make them more fluffy and later soft.
It is an important tip....at the time of frying.

5. If you add 2 spoon yellow mustard seeds powder and 2 spoon black Mustard seeds powder....It will give a fine texture and taste.

6. For checking the perfect consistency of beated dal...just pour a little dal in the water...if it comes above then beating is ok.

7. Pinch of baking soda can be added in the mixture of dal....for making kaanji vada soft and fluffy.

Thanku Friends,
Thanks again.

Sweet Lemon Pickle ( Neembu ka Meetha Achar )

Hello friends,
Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my food blog.

# Pickle is an integral part of Indian food.
It enhances the taste and improves the digestive system.

# Lemons are high in Vitamin C, fiber and improves digestion. Its nutrients are responsible for several health benefits.

# It is the only Pickle that is oil free and needs no preservatives and go long till years.

#  Let us see the recipe....

# Ingredients For Lemon Pickle...

1. Lemons....500 gram ( Kagaji neembu )
2. Sendha Salt...40 gram
3. Black Salt....10 gram
4. Sugar....500 or 600 gram
5. Red chili powder.....1 Table spoon
6. Crushed Ajwain.....1 Table spoon
7. Roasted cumin powder...1 Table spoon
8. Garam masala....1 Tea spoon
9. Black pepper powder....1 Tea spoon ( Fresh and coarsed )
10. Asafoetida....1/2 Tea spoon
11. Suhaga....6 gram..1/2 spoon ( roasted and grinded )

#  Procedure of Making...

1. Firstly, take Kagaji neembu or Lemons for making the Lemon Pickle.
( It is easily available in the market in the end of February and start of March.
Its skin is very thin and you can see its veins. )

2. Then wash it well and place them on a strainer. Clean the moisture with a cotton cloth and let them dry out completely for 1 hour.

3. Now cut all the Lemons in the middle into four pieces and seed out them with the end of a knife.

4. Then take out them in a big glass container or martwan.
Sprinkle sendha salt evenly and mix well.

5. Cover it with a lid and toss it daily for 3 or 4 times till 15 days.

6. Now you will see that lemon pieces have become soft and mashy due to salt.

7. They are ready for making the pickle and further process of adding other ingredients.
Now there are two methods ....
Either in the Sun or without Sun.

# In the first method....just add everything like... sugar, Black salt, red Chili powder, garam masala, roughly grinded Ajwain, roasted cumin powder, asafoetida and roasted and grinded Suhaga in the pieces of lemon and mix well and place it in the Sun light daily till 15 to 20 days.
You can bind a clean muslin cloth over it and toss it daily.
You will see while tossing that sugar is melting with other ingredients and nice aroma is coming.

# The second Method is instant and without Sun light....
It is as follows....

8. Check the lemon pickle if any lemon water is there..just pour it in a clean pan with sugar.
If there is no moisture there...then just add 4 lemons juice in the sugar for making the Sugar syrup.
Or you can add 50 ml.water in the sugar and cook it on the slow flame till it melts well.. stirring continuously.

9. As the sugar dissolves completely, just add lemon pieces in it and mix well for 30 seconds only.
Off the flame otherwise it can be tight.

10. After 5 minutes, add other spices with black salt and Suhaga.
Mix it well and let it remain in the pan for a day so that it could absorb everything well.

Next day, fill it in a food jar or martwan.

Lemon pickle is ready to enjoy.
You can store it till years.

# Things To cosider....

1. Better to take kagajii lemon for the pickle because its peel is thin.

2. Suhaga is that one which is given to the babiies for the digestion by our mother and grand mother.
Just heat a tawa and add Suhaga...as it becomes fluffy...take out in a plate and crush it.

3. Better to use fresh spices and ingredients for making any pickle.

4. You can add more sugar and less Chili powder as your taste.
For 500 gram lemons....500 gram sugar is used traditionallly.

Thanku Friends,
Thanks again.