Kanjika
In this article we will explore the fascinating life of Kanjika, a character who has left an indelible mark on the history of humanity. From his humble beginnings to his rise to fame, we will dive into the most intimate details of his career. Along with this, we will analyze his impact on society and his lasting legacy. Kanjika has been a source of inspiration for many, and through this article, we hope to shed light on his life and significant contributions.
Kanjika (Indian functional food, also abbreviated as Kanji), is a dish, originating from the Indian subcontinent, in which lactic fermentation is the terminal step in food processing; it is suitable for vegans as it is prepared from raw material of plant origin and devoid of dairy product. This is a sour liquid produced from acetous fermentation of powdered rice and dried rice flakes (habala pethi).
Kanjika-satwa is a dried kanjika. Kanjika may be prepared using barley or millet in place of rice. Sometimes bamboo leaves are added along with radish in the fermentation mixture. Fried lentil balls (Urid wada) are also combined with Kanjika. This dish is known as Kanjiwada.[1]
References
- ^ Dr. K. M. Nadkarni's Indian Materia medica, Volume 2. Popular Prakashan, 1994 - Medicine, Ayurvedic - 968 pages. ISBN 8171541437, ISBN 9788171541430
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