Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, kaanji (north indian probiotic drink). It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Kaanji (North Indian Probiotic Drink) is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Kaanji (North Indian Probiotic Drink) is something that I have loved my whole life.
Kanji is a traditional fermented Punjabi drink, only slightly similar to Beet Kvass. I like to call it "Indian Kombucha." It's certainly an acquired taste, but I think true ferment enthusiasts will appreciate the unique flavor. This drink is traditionally used to help aid digestion (and it works, so drink in moderation). Kanji is a very popular a traditional probiotic North Indian drink typically prepared during Fall when red carrots are in season.
To begin with this recipe, we have to prepare a few components. You can have kaanji (north indian probiotic drink) using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Kaanji (North Indian Probiotic Drink):
- Take 2 table spoon split mustard seeds
- Take 1 tea spoon salt
- Prepare 1/2 teaspoon black salt
- Make ready 1/2 teaspoon red chilli powder
- Get 1 big red carrot
- Prepare 1 beetroot
- Make ready 1 (2 liters) jar/bottle (sterilized)
Kanji recipe With step by step photos - gajar ki kanji or black carrot kanji is a traditional Punjabi fermented drink that is made in the winters. Black carrots appear in the winters in north India and these give the kanji its characteristic purple color. If you don't have black carrots, then adding beetroot gives this rich dark purple color. A very popular preparation in North India, Kanji, is an excellent probiotic option.
Steps to make Kaanji (North Indian Probiotic Drink):
- Cut beetroot and carrot into 2-3 inch long pieces (like chips) and put it in the jar
- Add mustard seeds, salt and chilli powder
- Add water (2 liters)
- Now place the jar in the sun for 4-5 days in the sun. The drink will need fermentation and should look like this once its done
If you don't have black carrots, then adding beetroot gives this rich dark purple color. A very popular preparation in North India, Kanji, is an excellent probiotic option. It is very tasty and satisfying. Unlike most probiotic drinks in the market, our humble Kanji gives you the happiness of eating "chaat" and at the same time, your gut is going to be very happy! Gaajar Kanji a fermented north Indian probiotic drink made from black carrots, beetroot & ground mustard & water.
So that is going to wrap this up for this special food kaanji (north indian probiotic drink) recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
