If 'pandemic' was the word of the year, 'immunity' can easily take the second spot. Don't you agree? Since the beginning of the pandemic, the importance of immunity spread like wildfire with everyone opting for herbal teas, kadhas, haldi and various other home remedies to boost immunity. Certain Ayurvedic remedies and superfoods made a comeback, but the quest for immunity-boosting foods continue as people turn towards a healthier, better diet and lifestyle.
(Also Read: Immunity Tips: 5 Zinc-Rich Recipes That Are Perfect For Winters)
While summer season saw us blending countless smoothies with citrusy fruits, winter season is all about soups, stews and kanji. Yes, the fermented drink of kanji has been around in India for ages. Only a few know that besides being an absolute tangy treat that we gorge upon the festival of Holi, Kanji comes with a couple of health benefits too. And if made with some of the most nutritious ingredients, it can boost immunity as well. With a hearty mix of spices and healing herbs, kanji sure improves the digestive system, but with good use of fresh seasonal produce, we can also make it more nutritious and immunity-boosting. Winter season brings with it two of the most nutritious vegetables- carrot and beetroot. And thankfully both of them are super versatile when it comes to kitchen experiments!
With a hearty mix of spices and healing herbs, kanji improves the digestive system.
Did you know that you can make a tantalising kanji with beetroot and carrot too!? While carrots are replete with disease-fighting Vitamin C and beta-carotene (a potent antioxidant that fights free radical damage of cells), beetroot is full of antioxidants and vitamin C too that help boosts immunity. And not just that, both these vegetables may help in aiding weight loss too!
(Also Read: Immunity Diet: 6 Winter Recipes For Immunity We Swear By)
Here is how you can make carrot-beetroot kanji at home:
Ingredients:
- Carrot (peeled and chopped long)- 5
- Beetroot (Peeled and thinly chopped)- 2
- Water (boiled)- 10 cups
- Red chilli powder- 1 tsp
- Mustard powder- 2 tsp
- Black salt- according to taste
- Rye powder- 5 tsp
Method:
1. Mix all the ingredients in a ceramic or glass jar
2. Cover the lid and keep in sun for about 5 days
3. Stir the ingredients once or twice every day.
4. After five days, taste the kanji. If it is sour, it means it is fermented.
5. Serve.
The spices in this kanji drink will also boost digestion that may also lead to weight loss.
Try this yummy carrot-beetroot kanji drink at home this winter season and share your experience in the comments section below.