A traditional sweet rice pudding from Bihar, slow-cooked with fragrant rice, rich jaggery, and creamy milk. This comforting dessert, flavored with cardamom, is a festive favorite.
Prep15 min
Cook45 min
Soak30 min
Servings4
Serving size: 1 serving
515cal
11gprotein
82gcarbs
Ingredients
0.5 cup Gobindobhog Rice (Or any short-grain aromatic rice)
1 cup Jaggery (Grated or powdered)
4 cup Full-Fat Milk
1.25 cup Water (Divided use: 1 cup for rice, 1/4 cup for jaggery)
A comforting and classic North Indian lentil dish. Creamy yellow lentils are cooked until tender and then topped with a fragrant tempering of spices sizzled in ghee. Perfect with steamed rice or roti.
A classic Odia dish where bitter gourd is thinly sliced and pan-fried until crisp. This simple yet flavorful stir-fry beautifully balances the vegetable's natural bitterness with mild spices, making it a perfect side for rice and dal.
A classic Odia delicacy, this sweet and sour chutney features tender elephant apple simmered in a fragrant tempering of panch phoron and jaggery. It's a delightful explosion of tangy and sweet flavors, perfect alongside a traditional Odia meal.
About Bihari Arna, Dal Tadka, Kalara Bhaja and Oou Khatta
Protein-packed dal with spiced dumplings & tangy chutney – a balanced and flavorful homestyle treat.
This odia dish is perfect for dinner. With 1173.8799999999999 calories and 26.54g of protein per serving, it's a nutritious choice for your meal plan.
17gfat
Rinse the Gobindobhog rice under cold water until the water runs clear.
Soak the rice in fresh water for 30 minutes. After soaking, drain all the water completely and set aside.
2
Cook the Rice
In a heavy-bottomed pot or pan, combine the drained rice and 1 cup of water.
Bring the water to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it cook for 10-12 minutes, or until the rice is soft and has absorbed all the water.
Gently mash the cooked rice with the back of a spoon or a masher to break it down slightly. This helps create a creamier texture.
3
Make the Jaggery Syrup
While the rice is cooking, combine the grated jaggery and 1/4 cup of water in a small saucepan.
Heat over low-medium heat, stirring continuously until the jaggery has completely dissolved into a smooth syrup.
Turn off the heat and strain the syrup through a fine-mesh sieve to remove any impurities. Set aside to cool down to a lukewarm temperature.
4
Simmer with Milk
Pour the 4 cups of full-fat milk into the pot with the mashed rice.
Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent the milk from scorching at the bottom.
Continue to simmer for 15-20 minutes, stirring occasionally, until the milk has thickened and the mixture is creamy.
5
Combine Jaggery and Milk (Crucial Step)
Remove the thickened rice-milk mixture from the heat and let it cool for 5-7 minutes. It should be warm, not piping hot.
Ensure the jaggery syrup has also cooled to lukewarm. This temperature synchronization is key to preventing the milk from curdling.
Slowly pour the lukewarm jaggery syrup into the warm rice-milk mixture, stirring continuously until fully incorporated.
6
Finish and Thicken
Return the pot to very low heat. Add the ghee and the crushed green cardamom pods.
Stir well to combine and let it simmer gently for another 5 minutes, allowing the flavors to meld and the arna to reach its final, thick consistency.
Turn off the heat. The arna will continue to thicken as it cools.
7
Garnish and Serve
Transfer the Bihari Arna to serving bowls.
Garnish with slivered almonds and chopped cashews.
Serve warm or chilled according to your preference.
4
Serving size: 1 serving
263cal
12gprotein
38gcarbs
8gfat
Ingredients
1 cup Toor Dal (rinsed and soaked for 30 minutes)
3 cup Water (for pressure cooking, plus more as needed)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Ghee (divided)
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
1 medium Tomato (finely chopped)
0.25 tsp Hing (asafoetida)
2 pcs Dried Red Chili (whole)
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tsp Lemon Juice (optional, for a tangy finish)
Instructions
1
Pressure Cook the Dal
Rinse the toor dal thoroughly under cold running water until the water runs clear. Drain.
Place the rinsed dal in a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. This extra time helps the dal become even creamier.
Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture. If it's too thick, add a little hot water to reach your desired consistency.
2
Prepare the Masala Base
Heat 1 tbsp of ghee in a separate pan or kadai over medium heat.
Add 1/2 tsp of cumin seeds and let them sizzle.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Stir in the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes pulpy.
250 g Bitter Gourd (About 2 medium, sliced into thin rounds)
1 large Potato (Peeled and sliced into thin half-moons)
1 large Onion (Thinly sliced)
3 tbsp Mustard Oil (For authentic flavor)
1 tsp Panch Phoron (Bengali five-spice blend)
0.5 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Salt (Divided use)
0.5 tsp Sugar (Optional, helps balance the bitterness)
Instructions
1
Prepare the Bitter Gourd
Place the thinly sliced bitter gourd in a mixing bowl. Add 1/2 tsp of salt and toss well to coat.
Let it rest for 15 minutes. This will draw out the bitter juices.
After 15 minutes, take handfuls of the bitter gourd and squeeze firmly to remove as much water as possible. Discard the bitter liquid and set the squeezed slices aside.
2
Temper Spices and Sauté Aromatics
Heat mustard oil in a wide kadai or pan over medium-high heat until it is fragrant and just begins to smoke lightly.
Reduce the heat to medium, add the panch phoron, and allow the seeds to crackle for about 30 seconds.
Add the thinly sliced onions and sauté for 3-4 minutes until they soften and become translucent.
3
Cook the Vegetables
Add the sliced potatoes to the pan. Stir and cook for 5-6 minutes, until the potatoes are about half-cooked and have light golden spots.
Add the squeezed bitter gourd slices to the pan. Mix everything well to combine.
2 tbsp Fresh Grated Coconut (Optional, for garnish)
Instructions
1
Prepare the Elephant Apple (Oou)
Wash the elephant apple thoroughly. Using a sturdy knife, carefully peel off the hard outer green layer. The fruit can be slimy, so handle with care.
Cut the fruit open to reveal the fleshy inner petals. Separate these petals and slice them into thin, bite-sized pieces.
Place the slices in a pressure cooker with 1 cup of water and a pinch of salt. Cook on high heat for 2-3 whistles, or until tender. Alternatively, boil in a pot with water for 15-20 minutes until soft.
Once cooked and the pressure has released, gently mash the pieces with the back of a spoon. You want to break them down slightly, not turn them into a paste.
2
Prepare the Tempering (Phutana)
Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat. Wait until it is very hot and you see faint smoke.
Reduce the heat to low. Add the panch phoron and the broken dry red chillies.
Allow the spices to crackle and become fragrant, which should take about 30-45 seconds. Be careful not to burn them.
3
Combine and Cook the Khatta
Carefully add the cooked and mashed elephant apple along with its cooking water to the pan with the tempering.
Pour this onion-tomato masala into the cooked dal. Add the garam masala, stir well, and let it simmer on low heat for 5 minutes for the flavors to meld.
3
Prepare the Final Tempering (Tadka)
In a small tadka pan or small skillet, heat the remaining 1 tbsp of ghee over medium heat until hot.
Add the mustard seeds and the remaining 1/2 tsp of cumin seeds. Allow them to crackle and splutter, which should take about 30 seconds.
Add the whole dried red chilies and hing (asafoetida). Sauté for just 10-15 seconds, being careful not to burn them.
Turn off the heat completely. Immediately add the Kashmiri red chili powder to the hot ghee and give it a quick swirl. This prevents the powder from burning and turning bitter.
4
Combine and Serve
Immediately pour the sizzling hot tempering over the simmering dal. You should hear a satisfying sizzle as the tadka hits the dal.
Stir gently to incorporate the tempering. Stir in the optional lemon juice if using.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
4
Fry and Season
Spread the vegetables in a single layer as much as possible. Cook uncovered on medium-low heat for 12-15 minutes, stirring every few minutes.
Allow the vegetables to turn golden brown and crispy at the edges. Avoid stirring too frequently to allow for proper browning.
Once crisp, add the turmeric powder, red chili powder, the remaining 1/2 tsp salt, and sugar (if using).
Mix gently to coat the vegetables with the spices and cook for another 2 minutes until the raw smell of the spices disappears.
5
Serve
Turn off the heat. Serve the Kalara Bhaja hot as a side dish with steamed rice and dal, like Dalma.
Add the turmeric powder and salt. Stir everything together and sauté for 2 minutes to allow the oou to absorb the flavors of the spices.
Add the grated jaggery and the remaining 1/2 cup of water. Stir continuously until the jaggery dissolves completely into the mixture.
4
Simmer and Finish
Bring the mixture to a gentle boil, then reduce the heat to low.
Cover the pan and let it simmer for 8-10 minutes. This allows the flavors to meld and the gravy to thicken.
Check the consistency. It should be like a thick, syrupy chutney. If it's too thick, add a splash of warm water. If too thin, simmer uncovered for a few more minutes.
Turn off the heat. Garnish with fresh grated coconut if desired. Let the Oou Khatta rest for at least 15 minutes before serving to allow the flavors to settle.
