Punjab

Kanji

Name: Kanji
Total time: 15 min
Yield: 6 servings
Cuisine: Punjabi
Ingredients: 3 medium black carrots if you can find them carrot; 1 small beetroot (beet); 1 1/2 tbsp coarsely ground mustard seeds; 1 tsp red chilli powder (indian red chili powder); 1 tbsp salt; 6 cups boiled and cooled water

Carrots and beetroot fermented with mustard until tangy and deep purple. Punjab's Holi probiotic.

15 minTime

1 gProtein each

mediumSpice

Holi's purple drink2 chapters · 1 min read

Make it your way

Grandma's wayBlack carrots, mustard, sun.

The original

38kcalsame

1 gproteinsame

2 gfibresame

15minutessame

Classic Punjabi kanji.

Per serving, worked out from the ingredient table.

Ingredients

Carrot3 medium, black carrots if you can find them

Beetroot (beet)1 small

Mustard seeds1½ tbsp, coarsely ground

Red chilli powder (indian red chili powder)1 tsp

Salt1 tbsp

Water6 cups, boiled and cooled

Method

4 steps

1Peel and cut the carrots and beetroot into sticks.
2Put everything in a clean glass jar, stir, cover with a muslin cloth and keep in the sun.
3Stir daily with a clean spoon for 3 to 5 days until tangy.
4Strain into glasses, refrigerate the rest.

Serve it like this

Pour into glasses just before serving, nicely chilled or piping hot, whichever it's meant to be.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Punjab

Kanji

Carrots and beetroot fermented with mustard until tangy and deep purple. Punjab's Holi probiotic.

15 minTime

1 gProtein each

mediumSpice

Holi's purple drink2 chapters · 1 min read

Make it your way

Grandma's wayBlack carrots, mustard, sun.

The original

38kcalsame

1 gproteinsame

2 gfibresame

15minutessame

Classic Punjabi kanji.

Per serving, worked out from the ingredient table.

Ingredients

Carrot3 medium, black carrots if you can find them

Beetroot (beet)1 small

Mustard seeds1½ tbsp, coarsely ground

Red chilli powder (indian red chili powder)1 tsp

Salt1 tbsp

Water6 cups, boiled and cooled

Method

4 steps

1Peel and cut the carrots and beetroot into sticks.
2Put everything in a clean glass jar, stir, cover with a muslin cloth and keep in the sun.
3Stir daily with a clean spoon for 3 to 5 days until tangy.
4Strain into glasses, refrigerate the rest.

Serve it like this

Pour into glasses just before serving, nicely chilled or piping hot, whichever it's meant to be.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kanji

Make it your way

Ingredients

Method

Kanji

Make it your way

Ingredients

Method

Make it a meal