This beetroot and carrot cooler is full of vital nutrients, helps one beat the humidity and stay hydrated at all times. Serve it chilled along with some chopped carrot and beetroot.
Kanji Recipe by Chef Ajay Chopra
Cuisine

- Indian

Serves

- 1

Cooking Time

-10 Min

Difficulty

- Easy

Preparation Time

- 10 Min

INGREDIENTS

  • 3 cups Water
  • 2 carrots
  • 2 Beetroot
  • 1 tsp Black salt
  • 1 tbsp Mustard seeds
  • ½ tsp Asafoetida

HOW TO PREPARE NIMONA

  1. 1

    Heat water in pan add black salt, carrots batons, sliced beetroot and blanch them.
  2. 2

    remove carrots and beetroot in another bowl when done.
  3. 3

    take blanch water in bowl and cool it down room temperature to make kanji.
  4. 4

    grind mustard seeds to make fine powder and add in kanji bowl, add black salt, asafoetida and stir well.
  5. 5

    add carrots batons and sliced beetroot in kanji and stir.
  6. 6

    bottle the kanji and keep it in the sun for a week.
  7. 7

    serve chilled.
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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ajay Chopra

Chef

Chef Ajay Chopra is a master of progressive Indian cuisine. During a stint in the UK, he was voted one of the eight best Indian chefs of London. He also guides restaurateurs, catering companies, event management companies and large facility management organisations to create menus and concepts to optimise their culinary skills.

Other Shows by host:
Northern Flavours - Season 3 | Northern Flavours |
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