Kaanji from the Kitchen of Veena Bhabhi

Ingredients

• 2 ltrs Water from the Filter

• 1 tbsp Kaala Namak/Black Rock salt

• 1tbsp Sendha Namak/white Rock salt

• 2 tbsp Powdered small red RAi

• 1tbsp Pounded red chillis

Method

• In a big vessel pour the water from the filter ( neither the water should be boiled nor should it come from ordinary tap ..it should be filtered only)

• To this water add the Blake salt, Sendha Namak, Powdered RAi, red chilli powder cover the lid and keep it to mature over night

• Next day add Pakodis or if you want diced semi boiled carrots

• One can also put cauliflower,beetroot & carrots ( one has to put these cut vegetables in lightly warm water and quickly take them out )

Kanji is ready to eat after 2 days