Gajar ki Kanji

Ingredients


1 Cup          Black Carrot(Cut into lengthwise)
3/4 tsp         Salt
1/4 tsp         Red Chilly Powder
1/4 tsp         Black Pepper Powder
 1   tbsp       Mustard Powder
2-3 Cup       Water


Method


In a mixing bowl add carrot, salt, red chilly powder, black pepper powder and mustard powder. Mix very well. Now add water. Transfer this into a glass container. Kanji will turn sour and tasty in 3-4 days.

Lehsuni Gajar Ka Achaar

In winters vegetable markets and stores are full of colorful vibrant vegetables. One can very easily attracted to these while moving through the market.We can use these vegetables as raw, cooked or in pickle form. Today I'm going to share and quick and easy carrot pickle recipe which I learnt recently from my neighborhood aunt.

Ingredients


1 Bowl      Carrot(Pieces in lengthwise)
2 tsp          Fennel
1/2 tsp       Mustard
1/2 tsp       Red Chilly Powder
1/2 tsp       Kalonji
1/2tsp        Turmeric Powder
3   tsp        Fresh Garlic(green part)
As per taste     Salt
1   Tbsp       Mustard Oil




Method
In a mixing bowl combine carrot, mustard powder, red chilly powder, turmeric powder, kalonji, fennel,  chopped green garlic and salt. Mix very well. Now add mustard oil and some water. Pickle will be ready to eat  after two days.


Sending this over to Indrani@Recipe Junction 

CARROT BURFI

Recipe Source- MY AUNT

Ingredients

Grated Carrots	3-4
Ghee	100 gm
Sugar	120 gm
Cashew Nuts	8-10
Raisins	10-12
Cardamom	4-5

Method

1.    Heat ghee in heavy bottom pan.
2.    Add grated carrots and saute it till the carrots get cooked and they have changed their color.
3.    Make a sugar syrup of 1 string consistency and add this syrup to the carrots and cook well.
4.    Stirring continuously.
5.    When it comes to dry, add cardamom powder, raisins and cashews.
6.    Switch off the fire. Let it cool.
7.    Now take a sheet of foil and place the mixture. Roll it.
8.    Let this set in fridge for an hour.
9.    Cut into rounds and serve.

CARROT BURFI IS READY!!!!!!

Sending this to Ayeesha's Any One Can Cook : Series 27 and to Priya and Aipi’s "Bookmarked recipes Vol.51" and to Veggie/Fruit A Month - CARROT -(Guest Hosted @ Kaarasaaram) and to Kalayani's on going event, "My Mother's kitchen # 2 : Indian Mithai Mela"