Celebrate Holi with Chef Sneha Singhi Upadhaya's Kanji Recipes

Holi, the festival of colours, is synonymous with fun, frolic, and of course, delicious food. However, amidst all the indulgence, it's important to take care of your gut health. Chef Sneha Singhi Upadhaya, a renowned food influencer, introduces a traditional fermented probiotic drink called Kanji that is not only perfect for the occasion but also beneficial for your gut, especially when you're enjoying those fried Holi treats.

Classic Kanji Recipe

Ingredients:

• 1 liter lukewarm water
• 1 tbsp sugar
• 1.5 tsp salt
• 2 tbsp yellow mustard seeds, coarsely crushed
• 1 tsp hing (asafoetida)

Preparation:

• In a bowl, mix the water, salt, sugar, mustard seeds, and hing.
• Cover the bowl with cheesecloth and let it ferment at room temperature for 3-4 days.
• Serve the Kanji chilled with vadas and enjoy! Store in the fridge for up to a week.

Coriander Kanji Recipe

Ingredients:

• A handful of coriander leaves
• 1/4 cup mint leaves
• 1-inch piece of ginger
• 1.5 tsp salt
• 1 tbsp sugar
• 1 tsp hing
• 2 tbsp yellow mustard seeds, coarsely crushed
• 1 liter lukewarm water

Preparation:

• Blend coriander leaves, mint leaves, ginger, salt, and sugar to a coarse paste.
• In a bowl, combine the water with the blended paste, mustard seeds, and hing.
• Cover with cheesecloth and let it ferment at room temperature for 1-2 days. Store in the fridge for up to a week.

Orange Kanji Recipe

Ingredients:

• 1 liter lukewarm water
• 1 cup orange juice
• 2 tbsp yellow mustard seeds, coarsely crushed
• 1.5 tsp salt
• 1 tsp hing

Preparation:

• Mix all ingredients in a bowl.
• Cover with cheesecloth and let it ferment at room temperature for 1 day. Store in the fridge for up to a week.

Beetroot Kanji Recipe

Ingredients:

• 1 liter lukewarm water
• 1.5 tsp salt
• 1 tbsp sugar
• 1 tsp hing
• 2 tbsp yellow mustard seeds, coarsely crushed
• 1 beetroot, sliced into wedges

Preparation:

• Combine all ingredients in a bowl.
• Cover with cheesecloth and let it ferment at room temperature for 2-3 days. Store in the fridge for up to a week.

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This Holi, elevate your celebrations with Chef Sneha Singhi Upadhaya's Kanji recipes. Whether you prefer the classic, coriander, orange, or beetroot variant, each offers a unique flavor and a host of health benefits. So, go ahead and try these fermented probiotic drinks to add a touch of tradition and wellness to your Holi festivities.