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Sunday, February 17, 2013


Well, if you are Punabi or Marwari, you know what  I am talking about.

Kaanji is an age old body coolant that is made in households of north and north west India. Its not only a body coolant but aids in digestion and is a very good liver tonic. My first memories of kaanji take me to lanes of  Old Delhi... Khari Baoli ... where any food lover can lose his senses... heaps of spices... aromats lacing the air with with a  different aroma every ten steps... Moving from Pungent Chilies... Earthy Henna ... Sharp Mustard.... or fragrant Fennel .There is something for everyone  here...

During the months of early winter when the mornings have a nip ... its perfect time to make kaanji ... which can be made from many ingredients. The one that i am going to show you is Kaali gajar ki Kaanji ...
Kaali Gajar or black carrots are an overtly sweet root vegetable... like parsnips ... avaiable only during winters.. they can be replaced with  equal quantity of regular carrot and beetroot

so here goes .....


Water 6 lt
Salt 6 tsp 
Sugar 1 tbsp 
Kashmiri Chili Powder 3 tbsp 
Hing ( asafoetida ) 1 pinch 
Black Carrots 1 Kg cut in fingers 
Coarsely Ground Mustard Seeds ( red mustard seeds) 6 tsp 

bring the water to a boil 
add all the ingredients except the mustard 
bring to a gentle boil and simmer for 2 -3 minutes 
pour in a glass jar and wait till it cools to just a little warmer than room temperature 
add the mustard and stir well 
cover with a tight lid and keep in the sun for four days
do not leave outside at night as the dew will spoil it . 

six days later, the kaanji will turn sour and the black water will turn into a bright maroon.... its a sour and salty beverage ..., and the carrots can be eaten with the kaanji or as a pickled vegetable. The process is very similar to what the Middle Eastern cuisines use as pickled vegetables with the shawarma or doner kebab..

Monday, February 11, 2013

Gulaab Ki Thandi Kheer

Seasons of spring brig on floral fragrances, honey colored pleasant mornings, and breezy soothing evenings. The season of spring also brings the onset of festivals like Basant Panchmi and  Holi . The floral fragrances floating in the air inspired me to bring to you a recipe that is a family favorite during this time of the year.

Gulaab Ki Thandi Kheer

Milk 500 ml
Paneer 50g
Khoya 50g (grated)

1 tsp corn flour
Sugar ¾ cup (powdered)
Gulkand 1 heaped tbsp (rose petal relish )
Rose water 1 tsp
Rose petals fr garnish


Heat milk  till it gets a little thicker
 Blend the paneer in the mixer till its a smooth paste and add to the milk
Add khoya and sugar and and stir it for a few minutes on a slow flame
with a little cold milk, dissolve the corn flour
add to the milk and stir till the milk thickens avoiding lumps
Add the gulkand and rose water and stop coking
Serve chilled garnished with rose petals 

P.s. do wash the rose petals before use . soak them in chilled water for better look 
P.s. gulkand can be bought from any paan shop

Let this mild and fragrant dessert bring to u a joyous  Basant Panchami ..and Happy Holi