Friday Cooler- Beetroot Kanji

 

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.

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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 ½  days. 

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.