Veges- Beet- carrot leftover after making Kanji- use in Salads, Aachar

Here’s how you can use them:

• Makes a GREAT pre-probiotic salad topping — just finely chop the veggies and mix them into a simple kachumber with lemon juice + salt.
 

• Use them as an instant raita add-on — chop the veggies and stir into dahi with salt, red chilli powder + roasted jeera.
 

• Make a super flavourful fermented chutney — blitz the veggies with a spoon of kaanji, some green chili, black salt, and lemon juice if needed.
 

• Or… turn them into this delicious Leftover Kaanji Vegetable Instant Achaar

Leftover Kaanji Vegetable Instant Achaar

Ingredients
• Fermented kanji veggies (beetroot, ginger & carrot) – 1 cup
• Green chilies – 2, slit
• Methi seeds – ½ tsp
• Coriander seeds – 1 tsp
• Cumin seeds – ½ tsp
• Mustard seeds – 1 tsp
• Fennel seeds – ½ tsp
• Turmeric – ½ tsp
• Red chili powder – ½ tsp
• Mustard oil – 1½ tbsp

Instructions
1. Grind methi, coriander, cumin, mustard & fennel seeds into a coarse powder.
2. In a bowl, add the kanji veggies + green chilies.
3. Add the ground spice mix, turmeric & red chili powder.
4. Heat mustard oil till lightly smoking, switch off, and pour over the veggies.
5. Mix well. Serve immediately or store airtight.

When NOT to reuse the veggies:
• If the veggies are too mushy or smell odd
• If the kanji smells yeasty/off
• If you see white, fuzzy mold 

 

 

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