Carrot Beet Probiotic Drink ~ KANJI with carrot and beet ~ Holi Special

Holi festival is usually celebrated to mark the end of chilly winters and the onset of spring harvest time. In India, Holi celebrated by throwing powdered colors at people, and water filled balloons are the main highlights. Oh yeah, I miss rubbing color on people’s face’, and best of all… smelling the sweet scents of springtime in the air. This is also a time when people tend to indulge themselves with yummy food and drinks. Drinking thandia with “Bhaang” is a popular ritual during this festival. And for those who weren’t allowed to drink this slightly alcoholic drink, the alternative was no alcohol thandia or/and Kaanji. IMG_1191-1 bmLast year I made Carrot Beet Kanji for holi gettogether, took pictures too but that couldn’t come to the blog. This time I thought let’s treat you with this refreshing aromatic drink for the festival of holi. I adapted the method a little to make it more suitable for life here, but the flavours are the same. It’s fermented aroma is something that is unmatched and love the color of this drink.

Kanji is rich in Probiotics .Probiotics seem to be more popular than chia seeds, quinoa now a days but what are these?

Let’s backup littlebit………When we have sore throat, cough, ear ache etc doctor gives you antibiotics to cure our illness. But what Antibiotics are really doing? They are specifically kills or inhibit the growth of all bacteria. What about good becteria? They are also gone. So what is the role of probiotics here? Well, when you lose “good” bacteria in your body, probiotics can help replace them. They can lower the amount of “bad” bacteria in your system that can cause infections or other problems. They can help balance your “good” and “bad” bacteria to keep your body working like it should.

There are lots of benefits. Here are some of those.

  • Probiotics are great friend to our gut function. Helps in digestion. Probiotics help move food through your gut
  • It improves our immune system
  • Improves skin health
  • Delay allergies in children
  • Protect against cancer development and progression
  • Prevent eczema in children
  • Prevent urinary tract infections in women…………..

The list is truly impressive.….. I really encourage you to research on probiotics and learn more about it’s benefits yourself.IMG_1188-1 bm

Probiotic rich foods ! here are few of them. Fermented Products, Kanji, Plain unflavored yogurt, Kefir, Pickles,Tempeh, Kimchi, Kombucha tea, ,Sauerkraut, Miso and many more……

So celebrate the festival of colors with healthy drink, unlimited chaat, golgappe, thandai with and without bhaang, gujjiya, kanji vada, carrot beet kanji & more….. IMG_1174-1 bm


  • 8 cups Water
  • 1 1/4  tbsp Mustard or rai powder
  • 1 ½ tsp Salt
  • ½ tsp Black salt (kala namak)
  • Pinch of Asafoetida (hing)
  • 1/2 tsp Red chili powder
  • Carrots (orange or purple) – 2 medium, peeled and julienned
  • Beetroot – 1, peeled and julienned


  1. Boil 8 cups of water. When the water boils, remove pan from fire and let it cool.
  2. In a pitcher or jar with a lid, add all of the ingredients in the water and mix well.
  3. Add Carrots and Beets.
  4. Keep the pitcher in the sun for 2-4 days, make sure to stir it once or twice daily.
  5. After 2-4 days when it turns sour, it can be kept in the refrigerator and used as required.
  6. Serve chilled. Carrots and Beets can be eaten.
  7. Kanji remains fresh for up to 2 week in refrigerator.
  8. Enjoy !!!!1

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Happy Holi !!!

Important: Please be mindful of the amount of water you use and avoid any wastage. Play safe and think about our environment too.

Moong dal Cheela / chilada ~ High Protein, Gluten free Lentil Crepes with Cottage Cheese Stuffing

Every part of the world has some form of a crepe. In India they are called cheela, chilada or dosa depending upon where you live. These crepes are made with every grain and pulse that can be soaked, ground to a batter and spread on a pan. Traditionally a cheela is made with Gram flour or chick pea flour, but there are several variations can be made, Moong dal cheela is one of them.Moong dal cheela is a healthy, tasty and food which is rich in proteins, fiber, gluten free, great taste along with being quick. All you need to soak the moong dal at night. This no-sweat recipe can be made in 10 minutes as there is no fermentation required. This is a great breakfast food. You can prepare stuffing with any other ingredients which easily available or according to taste. Personally I like to add paneer stuffing. Do try this delicious cheela and enjoy your breakfast.IMG_7636-1 name bm IMG_7628-1


  • Moong Dal with skin : 3/4 cup
  • MoongDal without skin ¼ cup
  • Ginger chopped : 2 tbsp
  • Coriander chopped : 1/2 cup
  • Curry Leaves : 1/4 cup
  • Green Chilly : 1
  • Salt : to taste
  • Water : as required
  • Oil/Butter : 2 tbsp
  • Green chutney (coriander and mint chutney)

For filling

  • Paneer grated ½ cup – 1cup
  • Coriander leaves ¼ cup fined chopped
  • Chat masala/chutney pudi 1 tsp

img_7631-1-bmIMG_7627-1 bmDirections:

  1. Soak both moong Dal together for 5-6 hours or overnight.
  2. Drain the water and put the mixture in a food processor.
  3. Add ginger, green chillies and curry leaves. Grind to a fine paste.
  4. Add a little water to make a thick pancake like batter.
  5. Now add chopped coriander in to the batter and beat the batter for 2 minutes.
  6. Heat the pan and melt a little oil/butter. Pour the batter into the hot pan and using the back of the spatula spread the butter evenly.
  7. Allow the pancake/dosa to cook on both sides till done.
  8. Remove and fill with paneer, coriander mixture. Sprinkle chat masala/ chutney pudi
  9. Serve hot with green chutney, sweet chutney, chutney pudi, ketchup or with hot cup of tea
  10. Enjoy !!!!

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Persimmons Spinach Salad

Thanksgiving is just around the corner and this Persimmon and spinach salad is a fresh and easy enough for holiday family dinners.

The balance of flavors is just great and the salad was very pretty. Your guests will devour it and wish for more.IMG_6326-1 bm name IMG_6336-1 bm

Salad Ingredients:

  • Fuyu persimmons, firm, ripe and sliced
  • Spinach / Fresh arugula/ Luttuce – whatever salad leaves you like
  • Walnuts – chopped
  • Pomegranate seeds

Dressing ingredients:

  • ¼ cup Olive oil
  • 1/8 tsp orange concentrate (I used Kirkland brand)
  • ¼ – ½ tsp Honey (depends on Persimmons sweetness)
  • Salt and pepper to taste

IMG_6347-1 bm recipe-1Directions:

  1. In a large bowl, mix olive oil, orange concentrate, honey. Add salt and pepper to taste.
  2. I didn’t try tossing this salad in a big bowl, each plate was composed individually. Assemble the salad according to how much you want. A handful of season salad leaves, a few persimmons slices, garnish with chopped walnuts and pomegranate seeds. Pour dressing over the salad and enjoy.


  1. Use Fuyu persimmons. They are the squat, donut looking ones. They are sweet then other oblong (Hachiya) persimmons.
  2. You can add feta or goat cheese if you like.

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Everything Cookies and Milk ~ After School Snack Cheer up !!!!

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I love being a mom. It is the best job in the world. Sure, it has ups and downs, but the ups make you forget about the downs. I usually give my son healthy snack but only Friday he get to eat sugary snack. It’s Friday again and my little man wants to indulge some sweet

snack after school! He loves cupcakes, cakes, cookies anything sweet. I thought of baking cake whic

h would satisfy his sweet tooth but I didn’t have enough ingredients in my pantry to bake a cake. And with my little princess I knew I won’t be able to spend whole lot of time in kitchen and shop for cake ingredients. So I decided to make cookie with whatever I had in my pantry. Hope you will like it.


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  • 3/4 cup Butter
  • 3/4 cup White Sugar
  • 1 cups Brown Sugar
  • 3 tbs Vegetable oil
  • 3 tbs Water
  • 1 tsp Vanilla
  • 2 cups and 2 tbs All purpose Flour
  • 2 tsp Baking powder
  • 2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 ½ cups Granola
  • 1/2 cup Quick Oats
  • 1/4 cup chopped Apricots
  • 3/4 cup chopped Walnuts
  • 3/4 cup Craisins


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  1. Preheat oven to 375 F. Beat together butter and sugars until creamy. Stir in vanilla, oil, water.
  2. Mix dry ingredients in a separate bowl and add in the wet mixture.
  3. Fold in chopped apricot, walnuts and crasins.
  4. With two spoons, drop onto cookie sheet and bake at 375 for 10 minutes.
  5. Enjoy as is or with milk.


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