I still feel intoxicated at the thought of Kanji. Kanji is made out rice starch and it is taken in between spring and summer in Orissa (my hometown). Kanji is taken to cool the stomach a it is alkaline in nature. It soothes the digestive tract and clears toxins out of your system, resulting in the proper functioning of bowels. You must see yourself in the mirror after a month’s consumption of this rice beer equivalent.
For Kanji, you have to collect starch of white rice and let it ferment for 20-25 days.
Ingredients:
Rice Starch
Sliced Radish
Asparagus Stalks
Pumpkin Stalks
Sliced Egg plants
Garlic
Turmeric Powder
Oil
Method:
1. Cook a cup white rice in two cups of water and drain the starch of the rice when it is cooked and collect the starch in a earthenware. Repeat the process until you have enough starch. If you are preparing for single person then a day’s collection of the starch would be enough.
2. Ferment the starch for 25 days.
3. On the 26th day, in a wok, fry two cloves of garlic, radish, asparagus and pumpkin stalks, egg plants in oil. Add salt, turmeric powder to the vegetables and add little bit of water to the vegetables and place a lid over the wok and cook until tender, but not soggy.
4. Transfer the vegetable mixture into the rice starch and stir it well.
Your Kanji or rice beer with vegetables is ready. You must have Kanji cold, preferably after lunch. The best way of storing Kanji is storing it in eartherware and not in the refrigerator.
