Kanji: The Fermented Probiotic Powerhouse
Kanji is a traditional North Indian fermented beverage, celebrated for its tangy taste and impressive health benefits. Typically prepared during the winter months using black carrots (kala gajar), this drink is a probiotic powerhouse that significantly
aids gut health and digestion. The fermentation process, driven by mustard seeds, creates beneficial bacteria similar to those found in kombucha, but with a uniquely Indian flavour profile. Rich in antioxidants, particularly anthocyanins from the black carrots, Kanji is also known to boost immunity, assist in detoxification, and promote vibrant skin health. While traditionally made with black carrots, it can also be prepared with red carrots or beetroot, offering a beautiful hue and a host of nutrients.
How To Make Probiotic Kanji At Home
Making this healthful drink is a simple process that requires patience more than skill. You will need a large, sterilised glass or ceramic jar to begin. Ingredients: 5-6 medium black or red carrots (or 2 medium beetroots), peeled and cut into sticks 6-8 cups of water 2 tablespoons of coarsely ground mustard seeds (rai) 1 teaspoon of black salt (kala namak) Salt to taste A pinch of asafoetida (hing) (optional) Method: 1. Place the carrot or beetroot sticks in the glass jar. 2. Add the ground mustard seeds, black salt, regular salt, and asafoetida if using. 3. Pour in the water, ensuring the vegetable sticks are fully submerged, and stir everything well. 4. Cover the mouth of the jar with a clean muslin cloth and secure it. 5. Place the jar in a sunny spot for 3 to 5 days, stirring it once daily with a clean, dry spoon. 6. The Kanji is ready when the liquid becomes cloudy and develops a distinctly tangy and pungent flavour. Once fermented, strain the liquid and refrigerate it. The leftover vegetables can be enjoyed as a pickle.
Tadka Buttermilk: The Ultimate Summer Cooler
Tadka Buttermilk, also known as 'Chaas' or 'Mattha', is a quintessential Indian drink revered for its cooling and hydrating properties. Unlike its name suggests, buttermilk is the low-fat liquid left over after churning butter from cream, making it a light and healthy beverage. Packed with electrolytes like potassium, it's incredibly effective at preventing dehydration, especially during hot weather. Beyond hydration, buttermilk is a source of probiotics that support a healthy gut, aid digestion, and can soothe the stomach after a spicy meal. It's also a good source of calcium, protein, and B vitamins, contributing to bone health and overall energy levels.
How To Make Refreshing Tadka Buttermilk
Elevating plain buttermilk with a 'tadka' or tempering of spices not only enhances its flavour but also adds to its digestive benefits. This recipe is ready in minutes. Ingredients: 2 cups of plain buttermilk (or 1 cup of plain curd whisked with 1 cup of water) Salt to taste A handful of chopped fresh coriander and mint leaves For the tadka: 1 teaspoon ghee or oil, ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, a pinch of asafoetida (hing), and 5-6 curry leaves. Method: 1. In a large bowl, whisk the buttermilk until smooth. Add salt, chopped coriander, and mint leaves, and mix well. 2. To prepare the tempering, heat the ghee or oil in a small pan. Add the mustard seeds and let them splutter. Then, add the cumin seeds, asafoetida, and curry leaves, and sauté for a few seconds until fragrant. 3. Pour the hot tempering directly into the buttermilk and stir immediately to incorporate the flavours. 4. Let it rest for a few minutes for the flavours to meld. Serve chilled for a truly refreshing experience.
