Carrot & Beetroot Kanji Wade Recipe | गाजर और चुकंदर कांजी वडे | Chef Ajay Chopra | Summer Special
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- čas přidán 18. 02. 2024
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#kanji #kanjivadarecipe #kanjirecipe #summerdrink
Kanji vada
Portions serving: 7-8 pax
Preparation time: 05 min
Cooking time: 40 min
Calories: 179 cal per portion
Ingredients
For kanji masala:
Dry red chilli 3 pcs
Yellow mustard 3 tbsp
Black mustard 2 tbsp
Ajwain 1 tsp
Black pepper 1 tsp
Jeera ½ tbsp
For kanji:
Carrot 4 pcs
Beetroot 1 pc
Black salt 1 tbsp
Hing 1 tbsp
Kanji masala 4 tbsp
Green chilli 3-4 pcs
For vada:
Yellow moong dal 1 cup
Urad dal ½ cup
Hing 1 tsp
Green chilli 2 pcs
Ginger 1 inch
Salt 1 tsp
Jeera 1 tsp
Black pepper 1 tsp
Oil for deep frying
Water 4 cups
Salt 1 tsp
Hing ½ tsp
Boondi ½ cup
Mint leaves ¼ cup
Method:
Kanji Masala Recipe:
1. Begin by heating a pan over medium heat.
2. Add dry red chilli, yellow mustard seeds, black mustard seeds, black pepper, ajwain (carom seeds), and jeera (cumin seeds) to the pan.
3. Dry roast the spices until they become aromatic and slightly darken in colour, ensuring not to burn them.
4. Once roasted, transfer the spices to a mixer jar or spice grinder.
5. Grind the roasted spices into a fine powder, creating your homemade kanji masala.
6. Store the kanji masala in an airtight container for future use.
Kanji Recipe:
1. Start by thoroughly washing the carrots and beetroot under running water.
2. Peel the carrots and beetroot, then cut them into thick batons or strips. Set aside.
3. In a large pan, bring water to a boil over high heat.
4. Once the water reaches a rolling boil, remove the pan from the heat and set it aside.
5. In a mixing bowl, combine the prepared carrot batons, beetroot batons, freshly prepared kanji masala, black salt, hing (asafoetida), and finely chopped green chilies.
6. Mix the ingredients until well combined.
7. Transfer the mixture into a clean and sterilised glass jar.
8. Carefully pour the hot water into the jar, ensuring that the water level is about 1 to 2 inches above the mixture.
9. Allow the jar to cool down to room temperature.
10. Cover the jar with a clean muslin cloth and secure it with a rubber band or string.
11. Place the jar in a sunny spot or a well-lit area for fermentation, ensuring it receives sunlight for a minimum of 3 days.
12. Stir the mixture well once a day to ensure even fermentation.
13. After 3 days, your homemade kanji will be ready to enjoy.
Vada Recipe:
1. In a mixer jar, combine soaked yellow moong dal, soaked urad dal, ginger pieces, green chilli pieces, hing, salt, jeera, and black pepper.
2. Grind the ingredients into a smooth paste, adding a little water if necessary to achieve the desired consistency.
3. Transfer the ground mixture into a mixing bowl.
4. Using a whisk or spoon, vigorously beat the mixture to aerate it, ensuring it becomes light and fluffy.
5. In a separate bowl, boil water and add salt and hing to it. Set aside.
6. Heat oil in a deep frying pan or kadai over medium-high heat.
7. Using a spoon or your hands, drop small portions of the vada batter into the hot oil.
8. Fry the vadas until they turn golden brown and crispy on all sides.
9. Once fried, remove the vadas from the oil and drain excess oil on paper towels.
10. Transfer the fried vadas into the bowl of salt and hing water and let them soak for 4-5 minutes.
Kanji Vada:
1. In a serving bowl, combine the prepared kanji liquid, boondi, and mint leaves.
2. Gently squeeze the soaked vadas to remove excess water and add them to the kanji mixture.
3. Mix well to ensure the vadas are coated with the flavorful kanji liquid.
4. Your delicious kanji vada is now ready to be served and enjoyed as a refreshing and tangy snack. - Jak na to + styl
Super tempting.dekte tabyat khush. Should do. ThQ. Mumbai
Bahut hi testy lag rahi h mai bhi recipy try karungi thanks
Nice lajawab recipe thank u sar
Bhut hi tasty kanji vada muh mei pani aa gya😅
Away sahib ji, aaj Bachpan ki yaad aagai,
55 years ago in Amritsar, Darbar sahib ke bahar eh milte the,it was my favourite, thank you for the recipe
Kya lajawab recipe hai i
Lajawab 👌👌👌
The flavored vada will add on to the dish
Wow superb recipe sir ji 🙏🏼👍
OMG it's sooo tempting and mouth-watering recipe and that smoky flavor ne chaar chand laga diya.
I make kangi but never give that smoky flavor I'm definitely going to try this
Exotic traditional recipe and the masalas are perfect 🥰 the color is very appealing GREAT RECIPE
It's mouth watering.
Thankyou 💕🙏very much for giving different Reciepe of kanji
Maza aa gya sir ❤❤❤❤
Awesome 👌 n mouth watering
Very very nice kanji thanks
Thanks for sharing a very interesting and unique recipe
nice healthy ndeli'ious❤❤
Very.... very tasty Kanji Vada....I like it very much.Thank you
Wow
Wow, so tempting and so colourful 😊
Wow super duper
Good recipe.
Healthy nice 🎉🎉
Mouth Watering recipe 😋😋sir
Yummy Sir, we make kanji vada at home but the flavored kanji would give extra tang, will definitely try, thanks for sharing, something new to our recipe book
Wow wow. Lovely colour and I can almost taste it . ❤
Thank you do try it
Delicious
Thanks brother😊❤
Ajay bhai black gaajar se bnti..... Chakoondr nhi daltaa...❤❤❤❤❤
Very Tasty Recipe 👌👌♥️♥️
Hum ni bnate sir ..hum to aapke Ghar aakar khayenge kyoki hmari kanji 3 din bad tyar hogi or aapki recipe ne hme besabra bna diya😂😂
Hy my favourite 😋 yummy
❤😊very nice 👍 🎉good
😋😋😋😋😋👌👌👌👌👌
Hello Sir ... Gud Evening
Sir Humare Yahan Black Carrots kanji Ready Hai .. Around 2 Weeks Pehle Kanji Banayi Thi .. Being A Punjabi Black Carrots Kanji Is Enjoyed Every Year Since Feburary Till June .. July .. Its An Probiotic Indian Drink 🍷 V V Delightful n Drooling .. The Taste Of Kanji Enhances With Each Passing Day .. Thank You So Much Sir For Teaching This Delicious Punjabi Delight Here ❣💞👌
Lots Of Gud Wishes To U .. From Delhi 👍🙏🙂💐
Thanks for sharing the recipe.
What did you added after adding the hot water?
Baaki sab kuz thik hai.....
Btaane ke liye dhanvad ❤❤❤❤❤❤
🙏🙏🙏
बहुत खूब क्योंकि कानजी गाजर अभी मिल नहीं र ही है अच्छा सुझाव
Recipe is interesting.Can you guide how to buy a good quality hing?
Sir waiting for your Ruwangan Chaman recipe 😢, you had made it years back on a show and that episode got lost.
❤❤❤❤❤
अजयजी बिचेवाला जोरजोर का सन्गित क्या जरुरी है ?
Hello sir your all receipes too good.I m sindhi we make kanji for carrots,cauliflower,onions but we just add rai ki dal,turmeric ,red chilli powder and salt thats all can i can add the way you have descibed into the kanji masala for my receipe pls reply sir 😊
Sir Aaj shaam ko hi maine you tube pr ye search kr rahi thi
Sir what to do agar kanji mein namak jada padh Gaya ho?
Ajay bhai t.v. par q nai bataya zest par
मिट्टी की हांडी में कांजी बन सकती है क्या
Wont dry roasting kill the fermentation bacteria?
I use rai(tiny sarson)u mother in law taught me
Shef apka impressions dekh ker moonh main pani aa gaya😢
U mean expreasion
Kali gajar ki banao to aur maza aata hai.
👌👌👌🌹🌹🌹🌹❤❤❤❤
Thank you ji
😅
Back ground music is too much loud
Oh no, music is so loud. Disgusting
In between, music is very irritating 😮
अगर आप मन लगा कर किसी बात को सुनते या समझते है तो और किसी बात पर ध्यान नहीं जाता है
gzj sea fr BH Jun ye😅😊@@mahendrasoni3832
Pl.music bnd kijiye
Dear chef please ask the editor to let the BGM as BGM please don't make it FGM it's really annoying.
Hello your recipe is good but the music is too loud, no need of it
Why cant u use healthy metal vessel since u are showing recipe connecting health. People will follow. Now a days mittika birthday is craze.
Nakali Punjabi hai kya Ajay Chopra Kali gajar se Ganji banti hai
😂 shayad
Kanji to kali gazar se hi bnti h
Wow
Delicious