What’s that Red wine??…………..that’s Beetroot Kanji! 🙂
I learnt this from my Punjabi colleague, who also taught me Makki di Roti – Sarsoon da saag.
This tangy Beetroot kanji is quite popular in North India.
Health, Nutrition, taste all in one Beetroot Kanji is this week’s Friday Cooler.
__________________________________________________________
Beetroot Kanji recipe
Makes about 3 glasses_____________________________________________________
Wash, Peel and Cut Beetroot into cubes (I have used 2 Beets to make about 3 glasses of Kanji).Add about 3 glasses of water.Add ½ tsp Black salt, ½ tsp mustard powder (rye powder).Adjust this proportion to your taste. Mustard powder gives a nice punch to the Kanji.Mix nicely. Cover the vessel and keep aside for about 2 ½days.
Separate the lovely Wine red Kanji from the beetroot ‘Chunks’ and chill in the refrigerator and serve immediately.
This Beetroot Kanji does not have a long shelf life. So finish this as fast as you can. It starts turning brown in color if kept for a longer duration.The ‘Beet chunks’ themselves are quite tasty to eat as it is. Another variation with this Kanji is the addition of equal amounts of carrot and Beetroot, instead of just beets.
Thanks and It was really nice. Tasted just like my mum makesit.
@ Thanks you Inder!
My My! ! never tasted such tempting kanji before!!! WIll have to try it for sure 🙂 Thx.
Beautiful color to cheer you up on Friday:))
Really it is a friday cooler .Nice one …
Colorful and looks great!
@Thanks Dee, Deepa, Aruna
@ Asha 🙂 thanks
My husband loves beetroot, I will try this.
@ And let me know the verdict! 🙂