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Kanji (North Indian Fermented Carrot Drink)
A fermented probiotic drink with earthy beet and carrot. Supports gut flora, digestion, and immunity.
Ingredients
1 cup grated black/purple carrots (or red carrots + a little beetroot)
4 cups filtered water
1 tsp ground mustard seeds
Salt to taste
Optional: pinch of red chilli powder
Method
Mix in a glass/ceramic jar, cover with muslin
Let ferment in the sun for 2–3 days.
Stir daily.
Chill before serving. It's probiotic gold.
Benefits:
Fermented probiotic, improves digestion, immunity, and mental clarity.
Who Can Eat It:
Suitable for most, especially after antibiotic use or gut issues.
Ideal For:
Gut restoration and acidity.
Best Time to Consume:
Mid-morning on an empty stomach.
Recipes
Say goodbye to bland, so-called health recipes! We bring you the best tasty and nutritious food recipes, carefully curated to fit into your everyday balanced diet.
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Recipes
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KULFA CHANA (HYDERABADI STYLE)
A bold, earthy Hyderabadi curry combining tangy kulfa (purslane) with hearty chana—rich in flavor and deeply nourishing.
Recipe
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RAGI BALL (RAGI MUDDE – SOUTH INDIAN STYLE)
A hearty, nutrient-rich South Indian staple made from finger millet flour, known for its energy-boosting and gut-friendly benefits.
