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Kanji (drink)
Kanji is a fermented drink, originating from the Indian subcontinent, made in India for the festival of Holi. Kanji is made with water, black carrots, beetroot, mustard seeds and heeng. It may be served with boondi sprinkled on top. Nutritionally, kanji is high in antioxidants. Eleven strains of probiotic bacteria have been isolated from kanji, with the strain ''Pediococcus acidilactici'' genotypically characterised with high growth potential. See also * List of Indian beverages *Şalgam Şalgam or Şalgam Suyu (; lit. "turnip (juice)"), pronounced "shal-gam", is a popular Turkish traditional fermented beverage from the southern Turkish cities of Adana, Hatay, Tarsus, Mersin, Kahramanmaras, İzmir and the Çukurova region. The nam ... References Indian drinks Holi Uttar Pradeshi cuisine {{india-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kanjee Gajar View
Kanji ( ja, 漢字) is a Japanese writing system that can refer to all Chinese characters in general, especially in the Japanese Language. Kanji may also refer to: People * Cangjie, a legendary Chinese historiographer * Kanji Swami, a teacher of Jainism * Kanji Bhai Rathod, Indian filmmaker * Kanji Bhai Patel, Indian politician * Kanji Bhai Talpada, Indian politician Places * Kanji, Jammu and Kashmir, a village in the Leh district in north India * Kanji, Tamil Nadu, a village in Tiruvannamalai District in south India Other * Kanji (given name), a masculine Japanese given name * Cangjie input method (cj), a method of computer entry of Chinese characters * Congee or kanji, a semi-liquid food made from rice * Kanji (drink), an Indian drink prepared for the Holi festival * Kanji (era), a Japanese era name (1087–1094) * Kanji (food), a rice water based dish traditionally prepared in Odisha * Kanji bush, the common name of the Australian shrub '' Acacia inaequilatera'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Drink
This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms. In this context, Fermentation in food processing, fermentation typically refers to the fermentation of sugar to ethanol, alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut. Many fermented foods are Mass production, mass produced using industrial fermentation processes. The science of fermentation is known as zymology. Many pickling, pickled or souring, soured foods are fermented as part of the pickling or souring process, but many are simply processed with brine, vinegar, or another acid such as lemon juice. __TOC__ Fermented foods Fermented beans and seeds Fermented cheeses Most cheeses (all but Types_of_cheese#Fresh_and_whey_cheeses, fresh cheeses) are fermented as part of their production. Fermented condiments Fermented creams and yogurt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Subcontinent
The Indian subcontinent is a list of the physiographic regions of the world, physiographical region in United Nations geoscheme for Asia#Southern Asia, Southern Asia. It is situated on the Indian Plate, projecting southwards into the Indian Ocean from the Himalayas. Geopolitically, it includes the countries of Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan, and Sri Lanka."Indian subcontinent". ''Oxford Dictionary of English, New Oxford Dictionary of English'' () New York: Oxford University Press, 2001; p. 929: "the part of Asia south of the Himalayas which forms a peninsula extending into the Indian Ocean, between the Arabian Sea and the Bay of Bengal. Historically forming the whole territory of Greater India, the region is now divided into three countries named Bangladesh, India and Pakistan." The terms ''Indian subcontinent'' and ''South Asia'' are often used interchangeably to denote the region, although the geopolitical term of South Asia frequently includes Afghanist ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Holi
Holi (), also known as the Festival of Colours, the Festival of Spring, and the Festival of Love,The New Oxford Dictionary of English (1998) p. 874 "Holi /'həʊli:/ noun a Hindu spring festival ...". is an ancient Hindu religious festival and one of the most popular festivals in Hinduism. It celebrates the eternal and divine love of Radha Krishna. The day also signifies the triumph of good over evil, as it commemorates the victory of Lord Vishnu as Narasimha Narayana over Hiranyakashipu. It originated and is predominantly celebrated in the Indian subcontinent but has also spread to other regions of Asia and parts of the Western world through the Indian diaspora.Ebeling, Karin (10), Holi, an Indian Festival, and its Reflection in English Media; Die Ordnung des Standard und die Differenzierung der Diskurse: Akten des 41. Linguistischen Kolloquiums in Mannheim 2006, 1, 107, [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Times Of India
''The Times of India'', also known by its abbreviation ''TOI'', is an Indian English-language daily newspaper and digital news media owned and managed by The Times Group. It is the third-largest newspaper in India by circulation and largest selling English-language daily in the world. It is the oldest English-language newspaper in India, and the second-oldest Indian newspaper still in circulation, with its first edition published in 1838. It is nicknamed as "The Old Lady of Bori Bunder", and is an Indian " newspaper of record". Near the beginning of the 20th century, Lord Curzon, the Viceroy of India, called ''TOI'' "the leading paper in Asia". In 1991, the BBC ranked ''TOI'' among the world's six best newspapers. It is owned and published by Bennett, Coleman & Co. Ltd. (B.C.C.L.), which is owned by the Sahu Jain family. In the Brand Trust Report India study 2019, ''TOI'' was rated as the most trusted English newspaper in India. Reuters rated ''TOI'' as India's most trus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Carrot
The carrot (''Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', native to Europe and Southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are also eaten. The domestic carrot has been selectively bred for its enlarged, more palatable, less woody-textured taproot. The carrot is a biennial plant in the umbellifer family, Apiaceae. At first, it grows a rosette of leaves while building up the enlarged taproot. Fast-growing cultivars mature within three months (90 days) of sowing the seed, while slower-maturing cultivars need a month longer (120 days). The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin A, vitamin K, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beetroot
The beetroot is the taproot portion of a beet plant, usually known in North America as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beet or golden beet. It is one of several cultivated varieties of ''Beta vulgaris'' grown for their edible taproots and leaves (called beet greens); they have been classified as ''B. vulgaris'' subsp. ''vulgaris'' Conditiva Group. Other cultivars of the same species include the sugar beet, the leaf vegetable known as chard or spinach beet, and mangelwurzel, which is a fodder crop. Three subspecies are typically recognized. Etymology ''Beta'' is the ancient Latin name for beetroot,Gledhill, David (2008). "The Names of Plants". Cambridge University Press. (hardback), (paperback). pp 70 possibly of Celtic origin, becoming ''bete'' in Old English. ''Root'' derives from the late Old English ''rōt'', itself from Old Norse ''rót''. History The domesticat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mustard Seed
Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about in diameter and may be colored from yellowish white to black. They are an important spice in many regional foods and may come from one of three different plants: black mustard (''Brassica nigra''), brown mustard ('' B. juncea''), or white mustard (''Sinapis alba''). Grinding and mixing the seeds with water, vinegar or other liquids creates the yellow condiment known as prepared mustard. Regional use Mustard seeds are used as a spice in the South Asia. The seeds are usually fried until they pop. The leaves are also stir-fried and eaten as a vegetable. Mustard oil is used for body massage during extreme winters, as it is thought to keep the body warm. In South Asian cuisine mustard oil or ''shorsher tel'' is the predominant cooking medium. Mustard seeds are also essential ingredients in spicy fish dishes like ''jhaal'' and ''paturi''. A variety of pickles consisting mainly of mangoe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Heeng
Asafoetida (; also spelled asafetida) is the dried latex ( gum oleoresin) exuded from the rhizome or tap root of several species of ''Ferula'', perennial herbs growing tall. They are part of the celery family, Umbelliferae. Asafoetida is thought to be in the same genus as silphium, a North African plant now believed to be extinct, and was used as a cheaper substitute for that historically important herb from classical antiquity. The species are native to the deserts of Iran and mountains of Afghanistan where substantial amounts are grown. Asafoetida has a pungent smell, as reflected in its name, lending it the trivial name of "stinking gum". The odor dissipates upon cooking; in cooked dishes, it delivers a smooth flavour reminiscent of leeks or other onion relatives. Asafoetida is also known colloquially as "devil's dung" in English (and similar expressions in many other languages). Etymology and other names The English name is derived from ''asa'', a latinised form of Pers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boondi
Boondi is an Indian snack made from fried chickpea flour, either as a savory snack or sweetened as a dessert. In Sindh, the dish is referred to as ''Nukti'' ( sd, نڪتي, Dhatki: نڪتي , नुक्ती). In Rajsthan, the dish is referred to as Nukti. In Nepali it is referred as Buniya (बुनिया). Preparation To make the crispy savory snack, chickpea flour, baking powder, and turmeric are mixed into a batter. A slotted spoon is used to pour small drops into a deep frying pan. The boondi is then soaked in sugar syrup. Crushed curry leaves are added. Khara boondi is eaten by itself or is added to Indian-mixture. Variations Boondi is popularly used to prepare raita in North India. ''Boondi raita'' typically contains curd (plain yoghurt), boondi (which has been soaked in water to make it soft, then sieved) and seasonings of salt, chilli, and other spices. It is eaten as a side dish with pulao or any other meal. To make boondi laddu, fried boondi is d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Probiotic
Probiotics are live microorganisms promoted with claims that they provide health benefits when consumed, generally by improving or restoring the gut microbiota. Probiotics are considered generally safe to consume, but may cause bacteria-host interactions and unwanted side effects in rare cases. There is some evidence that probiotics are beneficial for some conditions, but there is little evidence for many of the health benefits claimed for them. The first discovered probiotic was a certain strain of bacillus in Bulgarian yoghurt, called ''Lactobacillus bulgaricus''. The discovery was made in 1905 by Bulgarian physician and microbiologist Stamen Grigorov. The modern-day theory is generally attributed to Russian Nobel laureate Élie Metchnikoff, who postulated around 1907 that yoghurt-consuming Bulgarian peasants lived longer. A growing probiotics market has led to the need for stricter requirements for scientific substantiation of putative benefits conferred by microorganism ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pediococcus Acidilactici
''Pediococcus acidilactici'' is a species of Gram-positive cocci that is often found in pairs or tetrads. ''P. acidilactici'' is a homofermentative bacterium that can grow in a wide range of pH, temperature, and osmotic pressure, therefore being able to colonize the digestive tract. It has emerged as a potential probiotic that has shown promising results in animal and human experiments, though some of the results are limited. They are commonly found in fermented vegetables, fermented dairy products, and meat.Barros R.R., Carvalho G.S., Peralta J.M., Facklam R.R., Teixeira L.M. 2001. Phenotypic and genotypic characterization of Pediococcus strains isolated from human clinical sources. J. Clin Microbiol. April;39(4): 1241–1246. ''Pediococcus acidilactici'' is a facultative anaerobe that grows well on de Man, Rogosa, Sharpe agar of an optimum pH of 6.2, with an overnight incubation at 37 and 45 °C. It is also viable at higher temperatures up to 65 °C.Lin J.J. 2006. P ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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