Showing posts with label #Drink. Show all posts
Showing posts with label #Drink. Show all posts

Sunday, March 20, 2016

LENTIL DUMPLING IN CARROT BEETROOT KANJI

CARROT BEETROOT VADA KANJI

Try this Lentil dumplings in spicy sour kaanji.  A fermented north indian probiotic drink made from carrots, beetroot with lentil dumpling, ground mustard and water.
Preparation time:  - 3 days      Cooking time: 20 minutes       Serves: - 8

INGREDIENTS:-
* 1/2 kg moong dal
* 1 cup = 250 ml)
* 5-6 medium sized carrots/gajar
* 2 small beetroots
* 8 cups water = 2 litres of water (boiled & purified)
* 1 or 1.5 tsp red chili powder or black pepper
* 3 tbsp dry grind mustard powder
* Black salt as required

FOR making WADA

METHOD:-
1. Rinse and then peel the carrots and beetroots.
2. Chop into long pieces.
3. Mix all the ingredients in a glass or ceramic jars.
4. Cover with a lid or muslin cloth and keep the jars in the sun for 3-4 days
5. Stir with a wooden spoon everyday before keeping the jars back in the sun.
when the kanji tastes sour, it means the drink is fermented.
6.Serve carrot kanji with wada straightway or refrigerate.

NOTE :-
Try and share your experience
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Monday, May 18, 2015

BEL KA SHARBAT (WOOD APPLE SQUASH) बेल का शरबत

BEL KA SHARBAT(बेल का शरबत)
WOOD APPLE SQUASH
Today sharing very laziz summer cold drink BEL KA SHARBAT.This is excellent fruit with medicinal properties and very useful for stomach problems like constipation, loose motion and digestive problem. It is golden in colour that is why it is also called golden apple or wood apple.

Let us start to make BEL KA SHARBAT

INGREDIENTS:-
* Pulp of bel fruit - 1 cup

* Sugar to taste
* Water - 2 glass
* Ice cubes 
YOU CAN ALSO THIS JUICER,as i used this click on link to see http://amzn.to/2DynEAl

METHOD:-

* Place all ingredient in a mixer & mix it well. 
* Strain it with the help of strainer & cool it. 

* Serve & enjoy

NOTE:-

Increase taste you can use black salt, mint, lemon juice and roasted cumin powder. Once you try and share your feedback. Awaiting for your comments.