Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, kanji drink. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Kanji drink is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Kanji drink is something that I’ve loved my entire life.
Kanji Kanji is a fermented drink, originating from the Indian subcontinent, made in India for the festival of Holi. Kanji is made with water, black carrots, beetroot, mustard seeds and heeng. it may be served with boondi sprinkled on top. During Holi, kanji is often added to urad dal dumplings or vada; the latter is then called kanji vada. Kanji is a traditional fermented Punjabi drink, only slightly similar to Beet Kvass.
To begin with this particular recipe, we have to first prepare a few components. You can cook kanji drink using 7 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Kanji drink:
- Take 5-6 medium sized carrots
- Take 2 small beetroot
- Take 8 cups water
- Make ready 11/2 tsp red chilli powder
- Make ready 3 tbsp mustard seed
- Prepare 1 tsp Black salt
- Get 1 tsp Salt
Kanji is an Indian fermented drink that contains tons of probiotics. In India, kanji is usually made during the festival of Holi. This is the perfect drink for winter months and you don't have to plan a trip to India to enjoy it; you can easily make it at home. Kanji is a fermented beverage traditionally made of black carrots, mustard seeds, salt and water.
Instructions to make Kanji drink:
- Collect all ingredients
- Rinse and peel carrot and beetroot,chop them to big pieces
- Grate mustard seeds to powder
- Mix all ingredients in a glass jar
- Cover with a lid and keep it in sunlight for 3-4 days
- When it tastes sour and salty it means it's fermented and ready to be served
- Refrigerate and serve for best results
This is the perfect drink for winter months and you don't have to plan a trip to India to enjoy it; you can easily make it at home. Kanji is a fermented beverage traditionally made of black carrots, mustard seeds, salt and water. It is made during late winters when black carrots are available in the northern part of India. The taste of kanji is salty, sour and pungent. It can take a week for this drink to get ready.
So that is going to wrap it up for this exceptional food kanji drink recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
