North Indian Tahri with Kanji

30 minutes
| Servings: 2

Ingredients

For Kanji

4 Carrots, cut into 1 inch long strips

1 Beetroot, cut into roundles

2 tbsp Yellow Split Mustard Seeds

1 tbsp Black Salt

For Tehri

5 tbsp Ghee

1 tsp Cumin Seeds

2 Black Cardamoms

4 Green Cardamoms

1 inch-Cinnamon stick

4 Green Chillies, slit

¼ cup Carrots, diced

¼ cup French beans, chopped

¼ cup Green Peas

¼ cup Cauliflower florets

1 tsp Red Chilli powder

Salt to taste

1 cup Long Grain Rice, soaked

1 tsp Rose Syrup

2 tbsp Pine Water

½ cup Yogurt

Chopped Coriander leaves for garnish

Process

For Kanji

  •  In a mud pot, add carrots, beetroot, yellow split mustard seeds,         black salt and 4 litres of water, mix well.
  • Cover the pot with muslin cloth and keep it in the sunlight for 4-5 days.
  • While keeping it for fermentation, keep stirring it with a wooden spoon.
  • Once ready to drink,store in a cool place.

.For Tehri

  • Soak rice for 15-20 minutes
  • Heat ghee in a pressure cooker.
  • Add cumin seeds, black cardamom, green cardamom ,cinnamon stick and green chillies, let it splutter.
  • Add all the vegetables, red chili powder and salt,mix well and cook for a minute.
  • Add soaked rice, 1 cup water and 1 cup yogurt. Close the lid and cook for 3-4 whistles.
  • Once cooked, open the lid, add kewra water and rose syrup.
  • Gently stir the rice with the help of a spread knife or the extra steam to pass away.
  • Garnish with coriander leaves.
  • Serve hot with with raita and kanji.
Category: