Holi is a festival that comes with a lot of fun and cultural activity. There are many foods and drinks associated with Holi including the traditional sweets like gujia and pedha but today I am presenting three healthy recipes that can be used as drinks during Holi when your friends come to visit, or you will be hosting a soirée.
In this holi special video we are going to learn how to make three Holi drinks. One is Thandai, second is kanji and third is Jal jeera. These drinks not only taste great but also have nutrition values. So let us see the recipes one by one.
I call Jaljeera - Refreshing Jaljeera as the mint flavour gives it the refreshing aroma and flavour. Jaljeera is good for digestion also fights poor digesting, intestinal gas and does rehydration to your body.
The Thandai is Nutritional Thandai - as we use lot of nuts and seeds in this, it makes it rich in many minerals and nutrients, this is a power pack of protein & calcium.
And, the Kanji is Probiotic Kanji for the obvious reasons. Kanji is made by fermenting carrots and other spices. This drink is rich in vitamin C and antioxidants that help boost immune and gut health.
---------------------------------------------------------------------------------------------------------------- Time Stamps for Healthy Vegan Samosas:
Hello and welcome back to my channel Vegan Spatula. Hope all of you are doing great.
And I'm sure the Holi preparations are keeping you busy.
The three drinks that we are going to prepare here in this video have health benefits and also have nutrition values attached.
On this Holi, let's make a promise to ourselves to have a healthy lifestyle a part of our life.
Please subscribe to my channel and also comment in the comment section below.
And let me know what all recipes you are looking forward to so that I can cover them in my upcoming videos.
Let's start with the first drink that we are going to prepare. That is Jaljeera.
These are handful of fresh mint that I'm going to add into the jar.
Some cardamoms.
We need some coriander seeds.
These are going to be half a teaspoon.
One inch ginger, washed and peeled.
I'm going to add some peppercorns and black pepper.
This is roasted cumin.
Two tablespoons of Jaljeera powder.
Now some black salt.
Regular salt or pink salt.
And then some amchur powder.
This is also going to be half a teaspoon.
Some saunf. This is Moti saunf.
And the last thing is lemon.
Now we will just close the lid and blend all the materials that we have added in here.
Jaljeera paste is ready.
Now what we have to do is, we have to take a big container and take a sieve.
And we are going to sieve the components here.
With the help of a spoon, you have to sieve it through.
So that the fiber, just the fiber remains on the top.
This is done.
And your fiber looks like this.
Colorless and little rough in texture.
So the concoction is ready.
Now we have to pour more water into it.
Done.
So the next thing that we are going to prepare is the thandai.
And it's going to be vegan day.
100% vegan day.
So let's quickly start making the concoction.
First thing is cashews.
They are 10-15 pre-soaked cashews that I am going to add in here.
Then goes the almonds.
Again, I have told you the amount.
So these are 10-12 in amount.
And then some pistachios.
Because you have to remove the skins of all these nuts.
And there goes some poppy seeds.
These are also pre-soaked.
They are the mix of nuts.
I have taken 1 tbsp of sunflower seeds.
1 tbsp of kharbuja seeds.
That is Magar juice.
And then fennel seeds also 1 tbsp.
And then there goes 2 tbsp of gulab jamun.
And few strands of saffron.
And then 10-12 black peppers, whole.
And 4 cardamoms.
Now lid closed.
And everything goes for blending.
So now the concoction for thandai is ready.
Now we have to pour it into another bowl.
And sieve it through so that the thick particles, if any, can be sieved through.
So the thandai concoction is ready.
Now we have to add little bit of amount back into the jar.
I am also adding some milk here.
While making the concoction we have not added any sugar to it.
And at this point we have to adjust the sugar.
I didn't want to add it that time because few people have their preferences of having sugar in what quantity.
So here I am using arythritol powder.
You can also use stevia because I don't want to change the saffron colour of the thandai.
I wanted to use some neutral sugar which is white in colour.
Now lid closed.
And everything goes for blending.
Last drink is kanji which is North India's very popular drink.
This is probiotic in nature, good for depression.
And people have it in winters mostly.
But this can be had throughout the years.
The size of carrots, completely your choice.
You want them in cubes, you want them in length like this.
It's completely your choice.
So now we have to transfer them into a jar.
The jar has to be dry and clean before using for the fermentation process.
These are 250 grams of carrots that I am using here.
And I am going to top it up with boiled water.
This water I have boiled and then I have cooled it down back to the room temperature.
So this much of water is fine.
Now we have to add some more stuff to it so the fermentation can happen better.
With the help of this mortar I am going to add yellow mustard seeds.
These are going to be one tablespoon right in the mortar.
And one more tablespoon.
So I am going to crush them a little before adding to the jar.
And you can also use black mustard seeds.
But black mustard seeds have a little stronger flavor.
So you have to reduce the amount of what I am using for yellow mustard.
You have to reduce the amount of black mustard seeds.
Add the crushed mustard seeds to the jar.
Now I am going to add black salt to it.
This is two teaspoons of black salt that I am adding in here.
Now with the help of a clean dry spoon we have to give a quick mix to it.
And that's all for Kali preparation.
Now we can set the jar into the direct sun for fermentation.
This needs to be done for 3-4 days or if sunlight is not that good at your area or at home then 5-6 days.
And we have to not close the lid completely.
You can just cover it and loosely close it.
Or you can also tie it with a muslin cloth or a cheese cloth.
Once you start smelling the pungent smell, the sour smell of carrot and the other ingredients.
This is done.
I had already prepared one.
So after 5-10 days of drying this will start looking like this.
So at the time of serving you can also add few more flavors to it.
Maybe more salt, lemon or you want to add some mint.
You can do that as well.
But this tastes really good like this also.
Holi drinks are ready and you can have any of these on the coming Holi.
I look forward to hear from you what all you professionals who are doing this Holi.
And I wish you a very happy and a safe Holi.
