tag:blogger.com,1999:blog-8476735626154033128.post3319644873272359331..comments2024-03-29T11:59:12.728+05:30Comments on HealthFoodDesiVideshi: Fermented drinks and condiments : Pineapple kanji : a kanji made with pineapple peels....sangeetahttp://www.blogger.com/profile/01091803798460651759noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-8476735626154033128.post-5422470341700616872016-05-11T12:50:02.820+05:302016-05-11T12:50:02.820+05:30To answer your questions
1) closed jar is okay sin...To answer your questions<br />1) closed jar is okay since we open it 4-5 times for stirring the surface. <br />2)This is because the pineapple peel keeps floating in the water and can attract contaminants. W just push the peels down so it is always wet with the fermenting mix. I hope it answers your question.<br /><br />Waiting for your feedback after you make this pineapple ferment.sangeetahttps://www.blogger.com/profile/01091803798460651759noreply@blogger.comtag:blogger.com,1999:blog-8476735626154033128.post-9226691226120197422016-05-10T17:16:15.533+05:302016-05-10T17:16:15.533+05:30I can't wait to try this! Two questions before...I can't wait to try this! Two questions before I begin:<br />1) does this ferment in a closed or open jar (before straining and bottling). <br />2) I'm confused about your comment about the thin white layer of mould growing on top while fermenting, and to keep stirring it up so that no new contaminants can take hold. Do you mean that mold will grow on top in a healthy ferment or when it's gone bad? And should we stir daily for the 5-7 day ferment? <br />Thank you! Anonymoushttps://www.blogger.com/profile/10659205023005125002noreply@blogger.comtag:blogger.com,1999:blog-8476735626154033128.post-11768385040711339132016-03-04T22:42:39.236+05:302016-03-04T22:42:39.236+05:30It doesn't need sunlight to ferment but a warm...It doesn't need sunlight to ferment but a warm place. You can keep it close to an oven or a warm place in your kitchen. At 70F it will take a little longer to ferment may be. sangeetahttps://www.blogger.com/profile/01091803798460651759noreply@blogger.comtag:blogger.com,1999:blog-8476735626154033128.post-37153205025101561792016-03-04T01:17:28.142+05:302016-03-04T01:17:28.142+05:30Hi Sangeeta,
I live in a colder area with not too...Hi Sangeeta,<br /><br />I live in a colder area with not too much sunlight. If I leave the kanji by the window will it still ferment? The inside temperature is about 70 degrees fahrenheit.<br /><br />Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8476735626154033128.post-69579850298339200462015-08-10T23:23:17.932+05:302015-08-10T23:23:17.932+05:30Your version sounds really good too, will try myse...Your version sounds really good too, will try myself as I feel it will have a nice citrus tang. This version with mustard will be have a bit if kick in it. Can be used directly for salad dressings too. sangeetahttps://www.blogger.com/profile/01091803798460651759noreply@blogger.comtag:blogger.com,1999:blog-8476735626154033128.post-63910434277055903012015-08-10T23:21:02.544+05:302015-08-10T23:21:02.544+05:30Any mustard would be good if you like the taste. U...Any mustard would be good if you like the taste. Use coarsely powdered mustard.sangeetahttps://www.blogger.com/profile/01091803798460651759noreply@blogger.comtag:blogger.com,1999:blog-8476735626154033128.post-35430967546797944982015-08-10T20:10:40.371+05:302015-08-10T20:10:40.371+05:30Hi Sangeeta. I just tried my first batch pineapple...Hi Sangeeta. I just tried my first batch pineapple kanji. I used mustard powder and sea salt. No sugar. I hope that this turns out good since I love pineapple drink. Where I come from we make pineapple drink with sugar, a little bit of citric acid of freshly squeezed lemon juice and let it ferment for two weeks. That is so good and very refreshing as well. I am very curious how this will turn out. Thanks for the recipe. Helen JJANEYnoreply@blogger.comtag:blogger.com,1999:blog-8476735626154033128.post-86325179177267241182015-02-07T11:07:18.255+05:302015-02-07T11:07:18.255+05:30Hi, do the mustard seeds need to be powdered or us...Hi, do the mustard seeds need to be powdered or used whole? Also would any mustard seeds do (yellow & black) as well as the small raidana? Thank you in advance and this is an awesome page!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8476735626154033128.post-22435588857033269942013-07-04T09:14:01.910+05:302013-07-04T09:14:01.910+05:30OMG ! U can start retailing this ! what an experim...OMG ! U can start retailing this ! what an experiment ?! Hats off to you . When ever I ll make this I ll surely let u know .jayahttps://www.blogger.com/profile/17084974596068545533noreply@blogger.comtag:blogger.com,1999:blog-8476735626154033128.post-30152115717406205442013-06-28T10:12:17.799+05:302013-06-28T10:12:17.799+05:30Thanks for that tip. I will let you know how it tu...Thanks for that tip. I will let you know how it turns out :).Rachnahttps://www.blogger.com/profile/02275266551382931603noreply@blogger.comtag:blogger.com,1999:blog-8476735626154033128.post-51562975726851235262013-06-27T13:31:32.061+05:302013-06-27T13:31:32.061+05:30Do try this Rachna. Kala namak can be added after ...Do try this Rachna. Kala namak can be added after tasting the ready kanji or at the time of serving as well. The salts in kala namak may interfere with the fermentation process I feel, if you are adding it to start the culture.sangeetahttps://www.blogger.com/profile/01091803798460651759noreply@blogger.comtag:blogger.com,1999:blog-8476735626154033128.post-61757305189109954812013-06-27T09:24:13.228+05:302013-06-27T09:24:13.228+05:30Awesome, Sangeeta! I am itching to try this out. F...Awesome, Sangeeta! I am itching to try this out. First I have to go and buy a pineapple. I love kanji but have never ventured beyond the gajar variety! Can we all a little black salt here to enhance the taste? I add black salt to my pineapple slices too.Rachnahttps://www.blogger.com/profile/02275266551382931603noreply@blogger.comtag:blogger.com,1999:blog-8476735626154033128.post-64089094262315551762013-06-26T23:10:45.044+05:302013-06-26T23:10:45.044+05:30Thanks to you Deeba I posted this one. For 2 years...Thanks to you Deeba I posted this one. For 2 years this kanji was waiting to see the light :-)sangeetahttps://www.blogger.com/profile/01091803798460651759noreply@blogger.comtag:blogger.com,1999:blog-8476735626154033128.post-24047021351744505592013-06-26T23:03:18.451+05:302013-06-26T23:03:18.451+05:30There will be more bottles of kanji happening this...There will be more bottles of kanji happening this end too, and with every sip I will thank you. I could have never imagined something like this was possible. I am thrilled!! Thank you!Deeba PABhttps://www.blogger.com/profile/05527333008494519621noreply@blogger.comtag:blogger.com,1999:blog-8476735626154033128.post-20149061079477994052013-06-26T14:05:05.051+05:302013-06-26T14:05:05.051+05:30Thanks Nirupama. I will try these really soon. Lov...Thanks Nirupama. I will try these really soon. Love my pineapples :-)sangeetahttps://www.blogger.com/profile/01091803798460651759noreply@blogger.comtag:blogger.com,1999:blog-8476735626154033128.post-1487588376618670852013-06-26T13:03:05.888+05:302013-06-26T13:03:05.888+05:30PIne apple gojju:
...PIne apple gojju:<br /> <br /> Heat oil in a kadai and addroast the following., , 1/2 tsp methi, 1 tbsp sesame, 1/2 tsp jeera, 1 tsp urad dal, 1 tsp chana dal, 4 to 5 red chillies and 4 to 5 tbasp grated coconut. roast the coconut at the end and grind everything to a smooth paste. In another pan heat some oil, add mustard, curry leaves and hing, add 1 cup of chopped pine apple and saute over alow flame for few min. add tamarind paste or water and allow it to boil for 2 mts after adding salt, once the pine apple is cooked(the slight crunchy texture preferred) add the ground paste , and 1 tbsp of powdered jaggery allow it to boil for a few minutes and switch off the flame,. <br />Pineapple rasam;<br /><br /> Retain about a table spoon of chopped pineapple before making gojju or u can chop a little pine apple seperately. Add the pine apple pieces, the sliced off peel of pine apple, one small tomato, curry leaves, little tamarind paste, rasam powder, salt,etc with water and allow it to boil., After 5 to 10 minutes, switch off th eflame remove the peels and discard them. add some dhania leaves and tadka in ghee with mustard and jeera<br />nirupamasundarhttps://www.blogger.com/profile/11256089879458357230noreply@blogger.comtag:blogger.com,1999:blog-8476735626154033128.post-35687322871138279192013-06-26T12:48:29.485+05:302013-06-26T12:48:29.485+05:30Ahhaaa...was waiting for your recipe..pineapple in...Ahhaaa...was waiting for your recipe..pineapple in this version looks and sounds so refreshing!We used to add orange and lemon peels in the normal kale gajar ki kanji...but pineapple into this is amazing. Sanjeeta kkhttp://litebite.innoreply@blogger.comtag:blogger.com,1999:blog-8476735626154033128.post-70382971435890889672013-06-26T12:08:19.561+05:302013-06-26T12:08:19.561+05:30Thank you ET. Now you can make your own kanji :-)Thank you ET. Now you can make your own kanji :-)sangeetahttps://www.blogger.com/profile/01091803798460651759noreply@blogger.comtag:blogger.com,1999:blog-8476735626154033128.post-17383099691610744682013-06-26T12:07:26.359+05:302013-06-26T12:07:26.359+05:30Please do share your recipes Nirupama. We all woul...Please do share your recipes Nirupama. We all would be benefited here. Thank you so much.sangeetahttps://www.blogger.com/profile/01091803798460651759noreply@blogger.comtag:blogger.com,1999:blog-8476735626154033128.post-31507221895696203632013-06-26T12:02:30.282+05:302013-06-26T12:02:30.282+05:30Thanks Reeta. For the leftover kaali gajar ki kanj...Thanks Reeta. For the leftover kaali gajar ki kanji, just do a smell and taste test on it, if it doesn't smell foul it means it hasn't got contaminated. In most probability it has become a vinegar by now...taste a tsp of it and you would know it. You can use ot for salad dressings or for tenderising meats in that case. Hope it helps.sangeetahttps://www.blogger.com/profile/01091803798460651759noreply@blogger.comtag:blogger.com,1999:blog-8476735626154033128.post-78722985522823417992013-06-26T11:59:15.197+05:302013-06-26T11:59:15.197+05:30This pinepalle version sounds so exotic and refres...This pinepalle version sounds so exotic and refreshing and since you seem to be a master at fermenting... I have a question.. I have about 3 glasses of my winter staple kaali gajar kanji lying around...am scared it mightve gone bad..tell me how do I find out if it is edible or not?<br />and thanks for sharing this wonderful wonderful recipe..<br />much loveReeta Skeeterhttps://www.blogger.com/profile/09955768296326121072noreply@blogger.comtag:blogger.com,1999:blog-8476735626154033128.post-30037759046045604822013-06-26T11:58:53.994+05:302013-06-26T11:58:53.994+05:30This pinepalle version sounds so exotic and refres...This pinepalle version sounds so exotic and refreshing and since you seem to be a master at fermenting... I have a question.. I have about 3 glasses of my winter staple kaali gajar kanji lying around...am scared it mightve gone bad..tell me how do I find out if it is edible or not?<br />and thanks for sharing this wonderful wonderful recipe..<br />much loveReeta Skeeterhttps://www.blogger.com/profile/09955768296326121072noreply@blogger.comtag:blogger.com,1999:blog-8476735626154033128.post-15396022996852208782013-06-26T09:13:36.373+05:302013-06-26T09:13:36.373+05:30Interesting!!Will definitely give it a shot!!Interesting!!Will definitely give it a shot!!Sucre Spice All Things Nicehttps://www.blogger.com/profile/03780928403592848137noreply@blogger.comtag:blogger.com,1999:blog-8476735626154033128.post-43439770739234946282013-06-26T08:28:58.584+05:302013-06-26T08:28:58.584+05:30Sangeeta, ur kanji recipes surprise me. In tamil n...Sangeeta, ur kanji recipes surprise me. In tamil nadu cuisine, we make rasam with pine apples and in karnataka cuisine gojju. Both are very tasty and while making them, i used to sadly discard the peels, then i whenever i make a gojju, i make the rasam with the peels and discard them while serving, Will chare the recipe of both, if u wish.nirupamasundarhttps://www.blogger.com/profile/11256089879458357230noreply@blogger.comtag:blogger.com,1999:blog-8476735626154033128.post-82189107810666698962013-06-26T03:31:58.630+05:302013-06-26T03:31:58.630+05:30Hi Sangeeta, I have never had kanji, but this look...Hi Sangeeta, I have never had kanji, but this looks gorgeous!evolvingtasteshttps://www.blogger.com/profile/12965307088019704302noreply@blogger.com