RAJASTHANI KANJI VADA

 With Holi around the corner, it's time for some fun and frolic ,which is simply incomplete without good food. Kanji is a popular Rajasthani drink that is generally made during the onset of summers or more appropriately during holi festival. It is fermented concoction made from mustard seeds, red chilli powder, hing and black salt.  It is an absolutely lip curling drink and eat. Traditionally it is prepared in earthen pots, but any non reactive container like glass can be used. It takes 2-3 days time to get prepared. Moong dal is soaked, grind, beaten and then fried into fritters called vadas. These are then added to kanji to make kanji vada. It is kept for 5-6 hours before serving to absorb flavor of kanji. It’s a digestive drink and helps in keeping your stomach in perfect order. Tangy kanji vada comes to the rescue when you have eaten too many sweets on festivals and don't feel like eating anything else. So, after all that unhealthy snacking and munching, this kanji recipe can make perfect blend that promotes digestion !! 

INGREDIENTS :

FOR making KANJI :

2 Litre Water

2 pinches of Asafoetida

1 teaspoon Turmeric Powder

1 teaspoon Red Chilli Powder

2 tablespoon Black Mustard Powder

1 teaspoon Salt

1/2 teaspoon Black Salt

1 tablespoon Mustard Oil

FOR making VADA:

1 Cup Yellow Moong Dal

1/2 Cup Urad Dal

Pinch Asafoetida

Salt to taste

Oil for frying

METHOD :

FOR making KANJI :

STEP 1- In a big food grade plastic / glass container, add asafoetida, turmeric powder, red chilli powder, black mustard powder, salt, black salt and mix everything really well.

STEP 2 - Add the said amount of water, mustard oil and mix it well.

STEP 3 - Close the container with a lid and keep aside for 3 days. 

STEP 4 - Stir the kanji everyday with a clean and dry spoon.

Kanji tastes great on the fourth day when all spices mix to the water.

 STEP 5 -  Tangy-zingy and yummy kanji is ready.

FOR making VADAS :

STEP 1 -  Clean moong and urad dal thoroughly and soak in water for 2-4 hours.

STEP 2 -  Drain out the excess water later.

STEP 3 - Grind the soaked moong- urad dal in a mixture jar coarsely. Add 1-2 teaspoon water while blending if needed.

 STEP 4 - Take out the dal in a mixing bowl and add salt and asafoetida to it. 

STEP 5 - Whisk the dal paste well with your hands for 4-5 minutes until it turns light and fluffy. Colour of the dal mixture changes to white. (see notes ) I used an electric beater to make it more easy and fast.

STEP 6 - To check the batter is ready or not, take water in a small bowl and drop a tiny vada batter to it. If it floats then your batter is ready, if it sinks to the bottom then you need to whisk it for few more minutes.

STEP 7 - Heat enough oil in a wok or pan to deep fry the vadas. Drop a small vada to check if the oil is hot or not. If it comes out quickly then the oil is perfect.

STEP 8 - Wet your hand with water and drop little batter at a time in hot oil with your hands to make marble sized vadas. 

STEP 9 - Place 8 to 10 vadas in oil at a time or as many as possible. Now deep fry the vadas till they get fluffy and golden brown from all sides.

STEP 10 - Drain out the fried vadas on paper kitchen towels to remove excess oil. Likewise, fry all the vadas and keep aside.

STEP 11 - Soak these hot fried vadas in lukewarm water with 1 teaspoon salt for 15-20 minutes and then squeeze out the excess water. (see notes ) 

STEP 12 - Keep the vadas aside.

STEP 13 - When the vadas are ready, put them into prepared kanji almost half an hour before serving. 

HOW TO SERVE KANJI VADA :

STEP 1 - Place 4 to 5 vadas in a serving dish.

STEP 2 - Pour 3-4 spoons of kanji and ready to serve. If you like add some namkeen boondi on the top. But it's totally optional.

NOETS : * Here I have used both moong as well as urad dal, but you can prepare it only one dal too.

* Do not forget to whisk the dal mixture. It helps to make the vadas light and fluffy.

* You will see the colour changes to white after whisking.

* To check the vada batter is perfect or not - take water in a glass/ bowl.

* Drop a marble size mixture in it.

* If it floats then your batter is perfect. If it settled down to the bottom whisk the batter for some more time.

* One batch of vadas will take 4-5 minutes for frying.

* For soaking vadas always use lukewarm water with 1 teaspoon salt.

* After soaking vadas in water, remove and press in between your palms to squeeze out the excess water.

* If you are not going to serve the vadas immediately, keep these vadas in an air tight container and refrigerate it.

* Put them in kanji half an hour before serving.

FRESH ORANGE CAKE

An ORANGE CAKE recipe with only handful of ingredients, interesting! isn’t it? A fragrant, soft, moist and tender orange cake that’s bursting with freshly squeezed orange juice and zest. It’s super easy, takes you maximum 10 minutes to prepare, and it tastes amazing. With or without frosting, it is perfect for tea time, breakfast or as a simple dessert to bring with you for potlucks and picnics. 

This everyday orange cake recipe is easy to make and only gets better over time. All of the above, this recipe is super easy to prepare, ready in no time, and will never disappoint you. No need to go for a fancy recipe, often, simple is best! Store cake in an airtight container in the refrigerator for up to 5 days. For the best moist texture, the cake is best served at room temperature. This easy recipe is a winner! I have shared the recipe, with step by step photo with lots of tips and it’s a no-fail recipe too.

📌📌 Watch the full video recipe here 📌📌

INGREDIENTS :

1 Cup/100 gm All-Purpose Flour / Maida

1 teaspoon Baking Powder

 2 large Eggs

 1/2 Cup granulated Sugar

 1/4 Cup melted Butter

1/4 Cup Oil (vegetable oil)

1/4 Cup freshly squeezed Orange juice

1/2-1 tablespoon Orange zest  (I always use the zest of same oranges which I use for the juice)

1 tablespoon Lemon juice

1 teaspoon Vanilla extract

Pinch of Salt

METHOD :

STEP 1 - Preheat oven to 170°C. Grease a bundt pan or a standard 7" loaf pan with butter, arrange the butter paper and set aside. 

STEP 2 - In a blender jar, add eggs at room temperature, sugar, vanilla extract, oil and melted butter. Blend it for just 1 minute or until combined well. (see notes )

STEP 3 - Transfer the mixture in a mixing bowl and keep aside.

STEP 4 -  Then sift in flour,  salt, and baking powder.

STEP 5 - Add orange zest, lemon juice,  orange juice, (see notes ) and the egg mixture. 

STEP 6 - Keep whisking slowly until just combined by cut and fold method. Don’t overmix.

STEP 7 - Pour the batter into the prepared 7" loaf tin. Tap it once to remove the air.(see notes )

 STEP 8 - Bake for 35 - 40 minutes at 170 degree C. (see notes )

STEP 9 - The cake is ready when golden, and a skewer inserted in the middle of the cake comes out clean. 

STEP 10 - Allow the cake to cool for 10 minutes on the wire rack before serving.

 STEP 11 - Demould, let the cake cool completely to room temperature and  then cut into slices.

STEP 12 - Store cake in an airtight container in the refrigerator for up to 5 days. (see notes )  

NOTES : *You can add your own twist to the recipe by using some chocolate chips, cinnamon, walnuts… be creative.

* Measure the ingredients properly and as per the recipe.

* Adding more liquid or using large eggs instead of medium size eggs will change the texture of the cake.

* Taste the orange juice before adding it to the batter. Sometimes the orange will look good, but it will taste bitter if it was left outside for long, so it’s better to taste the orange before using it in this recipe.

* If the top is browning quickly while baking, cover loosely with aluminum foil. 

* Select a suitable size tray as the cake doubles in size.

* For the best moist texture, the cake is best served at room temperature.