Kanika Bhaat / Sweet Rice - Odisha Festive Cuisine

 

          Kanika Bhaat is a traditional Odisha sweet rice, which is a part of the prasad served in Puri Jagannath Temple. This popular festive dish is also prepared during special occasions and festivals. It is prepared in ghee and garnished with fried nuts to enhance the flavor of this divine dish. It is purely a satvik dish with no onion or garlic. So check out the step by step pictorial recipe to prepare this fragrant rice dish. 

          Kanika Bhaat is generally prepared with basmati rice or Govindobhog rice (a small grain rice). This dish is a part of the Chappan bhog / 56 divine offerings that is offered to Lord Jagannath. 

          A pinch of turmeric powder is added for a slight golden color and the rice is tempered in few whole spices. Sugar or jaggery can be added to sweeten the rice. A pinch pf nutmeg and some extra ghee is added to the final dish for a lingering aroma. 

• 1/2 cup rice, soaked for 1/2 hour
• 2 tbsp. + 1 tsp. ghee
• 1 inch cinnamon stick
• 2 green cardamoms
• 1 big cardamom
• 4 cloves
• 2 bay leaves
• 1/2 tsp. whole peppercorns
• 1 star anise
• 1/2 mace
• 1/3 cup cashew nuts
• 1/4 cup raisins
• 1/4 cup coconut, sliced
• pinch of turmeric powder
• pinch of salt
• 1/4 cup sugar
• pinch of nutmeg powder

          Rinse the rice well and soak in enough water for 30 minutes. Then drain and keep aside. 

          Heat 2 tbsp. ghee in a pan and stir fry the cashew nuts, raisins and sliced coconut till they turn light brown in color. Drain and keep aside.

          Temper the same ghee with the bay leaves, green cardamoms, cloves, cinnamon, mace, peppercorns, big cardamom and star anise. Sauté for a few seconds.

         Then add the soaked rice, pinch of salt and turmeric powder. Sauté for 2-3 minutes.

         Add 1 & 1/4 cup water and cook, covered, on a low flame for 4-5 minutes. 

         Add the sugar and the fried nuts. Continue to cook till all the water has been absorbed and the rice is done.

         Now add the nutmeg powder and the remaining 1 tsp. ghee. Give it a stir and keep it covered for 4-5 minutes.

         Fluff it up with a fork and serve with dalma and / or any veg. curry for a divine experience. 

      

Heat 2 tbsp. ghee in a pan and stir fry the cashew nuts, raisins & sliced coconut till they turn light brown in color. Drain & keep aside.

Temper the same ghee with the bay leaves, green cardamoms, cloves, cinnamon, mace, peppercorns, big cardamom & star anise. Sauté for a few seconds.

Then add the soaked rice, pinch of salt & turmeric powder. Sauté for 2-3 minutes.

 Add 1 & 1/4 cup water  cook, covered, on a low flame for 4-5 minutes. 

Add the sugar & the fried nuts. Continue to cook till all the water has been absorbed and the rice is done.

Add the nutmeg powder & the remaining 1 tsp. ghee. Give it a stir & keep it covered for 4-5 minutes.

Fluff it up with a fork & serve with dalma and / or any veg. curry for a divine experience. 

Tanka Torani (Fermented Rice Drink - Odisha style)

 

          Tanka Torani is a rice based refreshing drink from the Indian state of Odisha. The consistency of this pro biotic staple drink is watery and worth a try. In fact, you can prepare this drink in large quantities and refrigerate it, to be consumed as and when desired to beat the summer heat. So check out the step by step pictorial recipe to prepare this soul satisfying drink. 

            This popular drink is served in Jagannath Puri temple. However, now it can be seen being served in many stalls outside the temple. This flavorful drink is apt during summer for all the devotees.

             The recipe of Tanka Torani is very simple. The cooked rice is first fermented in plenty of water for 1-2 days or at least overnight if time is a constraint. 

             Then it is strained and this water is known as Torani in Odia. The strained rice is blended along with yoghurt, handful of coriander-mint leaves-kaffir lime leaves, green chilies, mango ginger / ginger and roasted cumin powder into a paste.

              Now the strained water and some lime juice is added to the paste and mixed well. It is garnished with all the ingredients mentioned and served in small earthen pots or glasses. It tastes just awesome and so refreshing. 

• 1 cup cooked rice
• 4-5 cups water or as required
• 2-3 tbsp. yoghurt
• 2-3 kaffir lemon leaves
• 2 green chilies
• 1/2" mango ginger / ginger
• handful of coriander leaves & mint leaves 
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. salt or to taste
• juice of 1/2 lemon
• 1 tsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• lemon slices, green chilies, Kaffir lime leaves, coriander leaves & a pinch of roasted cumin powder to garnish

          Ferment the cooked rice in 4-5 cups of water (or as required) overnight. Then strain it. Keep aside the water to be used later. 

          Blend the strained rice along with yoghurt, coriander-mint leaves, kaffir lime leaves, green chilies, mango ginger / ginger, salt and roasted cumin powder. 

          Add the strained water and some lime juice to the paste. Mix well and keep aside.

          For the tempering - Heat oil in a pan and temper with mustard seeds, curry leaves and asafoetida. Sauté for a few seconds. Then pour this tempering on the prepared Tanka Torani. 

          Garnish with slices of lime, green chilies, kaffir lime leaves, coriander leaves and a sprinkle of roasted cumin powder. 

          Pour in small earthen pots or glasses and enjoy. It tastes just awesome and so refreshing. 

                         Ferment the cooked rice in plenty of water overnight. Then strain it. 

                         Keep aside the water to be used later. 

                        Blend the strained rice with yoghurt, coriander-mint leave, kaffir lime 

                        leaves, green chilies, mango ginger / ginger, salt & roasted cumin powder. 

                              Add the strained water & some lime juice to the paste. Mix well.

                            Heat oil in a pan & temper with mustard seeds, curry leaves and 

                            asafoetida. Sauté for a few seconds. 

                                  Then pour this tempering on the prepared Tanka Torani. 

                         Garnish with slices of lime, green chilies, kaffir lime leaves, coriander

                         leaves and a sprinkle of roasted cumin powder. 

 

                     Pour in small earthen pots or glasses & enjoy. It tastes just awesome and so                                       refreshing. 

Tanka Torani with Foxtail Millet (Refreshing Drink - Odisha Fusion style)

 

          Tanka Torani is a rice based refreshing drink from the Indian state of Odisha.  However, I gave a twist to the original recipe by substituting rice with Foxtail Millet. Hence it is diabetic friendly and can be relished guilt free. 

           The recipe of Foxtail Millet Tanka Torani is very simple. The consistency of this pro biotic drink is watery. However, adjust it according to your preference. It is ideal to prepare this drink in large quantities and refrigerate it to be consumed as and when desired to beat the summer heat. It tastes just awesome and so refreshing. So check out the step by step pictorial recipe to prepare this soul satisfying drink. 

                 Millets in general are very popular these days. This wonder grain is both diabetic and heart friendly. It is a great substitute to rice and has a lot of health benefits and antioxidants. 

                  It helps in reducing blood sugar levels, has healthy carbs, dietary fiber, calcium, iron, etc. So do try this amazing drink this summer and introduce something new to your dear ones. 

• 1 cup cooked Foxtail Millet
• 4-5 cups water or as required
• 2-3 tbsp. yoghurt
• 2-3 kaffir lemon leaves
• 2 green chilies
• 1/2" mango ginger / ginger
• handful of coriander leaves & mint leaves 
• 1/2 tsp. roasted cumin powder
• salt to taste
• juice of 1/2 lemon
• lemon slices, green chilies, Kaffir lime leaves, coriander leaves & a pinch of roasted cumin powder to garnish

          Ferment the cooked millet in plenty of water overnight. Then strain it. Keep aside the water to be used later. 

          In a mixer jar, blend the strained millet along with yoghurt, coriander-mint leave, kaffir lime leaves, green chilies, mango ginger / ginger, salt and roasted cumin powder. 

          Add the strained water and some lime juice to the paste. Mix well. Garnish with slices of lime, green chilies, kaffir lime leaves, coriander leaves and a sprinkle of roasted cumin powder. 

          Pour in small earthen pots or glasses and enjoy. It tastes just awesome and so refreshing. 

Note - 

1.  You can also add a tempering of mustard seeds, curry leaves and asafoetida to the final product. However, it is purely optional.

                        Ferment the cooked millet in plenty of water overnight. Then strain it. 

                        Keep aside the water to be used later. 

                      Blend the strained millet along with yoghurt, coriander-mint leave, kaffir

                      lime leaves, green chilies, mango ginger, salt & roasted cumin powder. 

                        Add the strained water and some lime juice to the paste. Mix well. 

                        Garnish with slices of lime, green chilies, kaffir lime leaves, coriander 

                         leaves and a sprinkle of roasted cumin powder. 

                  Pour in earthen pots or glasses & enjoy. Tastes just awesome & so refreshing. 

Dalma (Tuvar Dal / Pigeon Pea Lentil With Veggies - Odisha Style)

          
          This is a traditional and a delicious lentil preparation from the region of Odisha. It is unique in the sense that it is cooked with all the vegetables thus making it very healthy and nutritious. It is very popular in every Odia household and is a must on an Odia platter. It can be relished either with rice or chapatis. So check out an easy step by step pictorial recipe to prepare this simple delicacy.
          

• 1/2 cup Tuvar dal (split pigeon pea lentil), soaked for 30 minutes
• 3-4 cups chopped mixed veggies (bottle gourd, beans, pumpkin, raw papaya, eggplant, raw banana, broad beans, cauliflower, potato, radish)
• 2 tbsp. mustard oil
• 1 tsp. panch phoron
• 2 bay leaves
• 2 dry red chilies
• 1 onion, chopped
• 1 tsp. ginger, chopped
• salt to taste
• 1 tsp. cumin powder
• 1/2 tsp. turmeric powder
• 1 tsp. chili powder
• 1 tsp. garam masala powder
• 1 tbsp. ghee 
• 1 tbsp. fresh grated coconut 
• 1 tsp. coriander leaves, chopped

          Pressure cook the dal along with all the chopped veggies and 2 cups water for 2 whistles. Keep aside.

          Heat oil in a pan and temper with bay leaves, dry red chilies and panch phoron. After it stops spluttering, add the onion, ginger and turmeric powder. Sauté till light brown. 

          Add the boiled dal, cumin powder, salt, garam masala powder and red chili powder. Cover and simmer for 2-3 minutes. 

          When done, add ghee and mix well. Garnish with fresh grated coconut and coriander leaves. Serve with hot steamed rice.






Note - 

1.  If preferred, you can add the soft veggies after the lentil is boiled. Then pressure cook for another whistle till done. 

                        Cut all the veggies & keep aside. 

                      Pressure cook dal along with all the chopped veggie & 2 cups water 
                      for 2 whistles. Keep aside.

                       Heat oil & temper with bay leaves, dry red chilies & panch phoron. 

                      After it stops spluttering, add onion, ginger & turmeric powder. Sauté
                      till light brown. 

                       Add the boiled dal, salt, 

                      cumin powder, garam masala powder & red chili powder. Cover &
                      simmer for 2-3 minutes. 

                         When done, add ghee & mix well.

                        Garnish with fresh grated coconut & coriander leaves. Serve with hot 
                        steamed rice.