Beetroot Carrot Kanji | How to make Healthy Immunity Boosting Beetroot Carrot Kanji Recipe | Fermented Drink Beetroot Carrot Kanji Recipe | How to make Healthy Drink Beetroot Carrot Kanji at Home | Healthy Beverage Beetroot Carrot Kanji Recipe | Beetroot Carrot Kanji Recipe | Kanji Recipe | Beetroot Carrot Recipe | Beetroot Kanji Recipe | Carrot Kanji Recipe | Carrot Recipe | Beetroot Recipe | Immunity Boosting Beetroot Carrot Kanji Recipe | Gut Friendly & Immunity Boosting Beetroot Carrot Kanji Recipe | Fermented Drink Beetroot Carrot Kanji Recipe | Quick & Easy | Rajshri Food
Learn how to make at home with our Chef Bhumika
Ingredients:
1 Carrot (peeled & cut into batons)
3 Beetroots (peeled & cut into batons)
¾ tsp Black Peppercorns
1 tsp Sesame Seeds
¼ tsp Yellow Mustard Seeds
¼ tspTurmeric Powder
¼ tsp Red Chilli Powder
½ tsp Salt
Water (as required)
Learn how to make at home with our Chef Bhumika
Ingredients:
1 Carrot (peeled & cut into batons)
3 Beetroots (peeled & cut into batons)
¾ tsp Black Peppercorns
1 tsp Sesame Seeds
¼ tsp Yellow Mustard Seeds
¼ tspTurmeric Powder
¼ tsp Red Chilli Powder
½ tsp Salt
Water (as required)
Category
🛠️
LifestyleTranscript
00:00 Hey there, today we're going to make an immunity boosting and gut friendly recipe.
00:04 We're making kanji today with carrots and beetroots.
00:08 Let's see how it's done.
00:09 Intuitively, when you have a cough or a cold,
00:12 you go for something warm.
00:14 But this kanji is a fermented drink,
00:16 which can be had at room temperature as well.
00:19 And it is still going to combat your cold.
00:21 We're going to start by chopping our carrot into batons.
00:24 So I'm just going to cut them into three inch pieces first.
00:29 (upbeat music)
00:32 And then I'm going to slice them vertically
00:35 into thick batons.
00:39 Carrots are the best source of vitamin A.
00:42 They're amazing for your eyes.
00:44 I'm going to place the chopped carrots on a plate.
00:47 And now it's time to chop the beetroot.
00:49 I have three small beetroots here,
00:51 which have been peeled and washed.
00:53 Again, I'm going to cut them into batons,
00:56 making sure they're similar in size as carrots.
00:59 Traditionally, kanji is only made
01:01 with carrots and mustard seeds,
01:03 but I'm using beetroot today
01:05 because beetroot is also a great immunity booster.
01:10 It is rich in iron and adds a beautiful color to the kanji.
01:14 Place the beetroots over the carrots.
01:16 We're going to make a simple spice mix
01:20 that goes into the kanji.
01:21 I'm starting with three, four teaspoons of black pepper corn,
01:26 one teaspoon of sesame seeds,
01:28 one-fourth teaspoon of yellow mustard seeds.
01:31 This is what will bring about the fermentation.
01:34 One-fourth teaspoon of haldi powder.
01:36 This will bring a pretty color.
01:38 One-fourth teaspoon of red chili powder
01:41 and half a teaspoon of salt to control the fermentation.
01:45 Now we're going to close this and turn into a coarse powder.
01:48 And this is what it looks like right now.
01:54 We're going to add this coarsely ground mixture
01:57 over our veggies.
01:59 So that all the batons are coated in the spice mix properly.
02:03 This will help draw out the natural moisture
02:06 that is present in the vegetables.
02:09 Next, we're going to add in all of these vegetables
02:13 into a glass jar.
02:15 Fill it halfway through.
02:18 And I'm going to add rest of the vegetables
02:22 in the next jar.
02:24 Now I'm going to add in water till the jar is full.
02:28 (gentle music)
02:31 Close the lid tightly
02:38 and place this in a dark place for three days.
02:41 The fermentation process will start
02:42 because of the mustard seeds
02:44 and it will be ready to consume within three days.
02:47 You'll notice some bubbles on top.
02:49 When you see that, stir it properly
02:52 and then enjoy your kanji.
02:54 Kanji is best had during the season
02:57 when it's hot and cold at the same time,
02:59 which means when the temperatures are changing.
03:02 It will keep you high on your immunity
03:05 and help you in terms of pain in your knees
03:08 or cold and cough that comes on with the change of climate.
03:12 Try this recipe out to improve your probiotic intake.
03:15 And when you try it out, let me know how it turns out.
03:18 This is Chef Pumika signing off from Rajshri Food.
03:21 (upbeat music)