Bihari Arna, Nadia Bara Tarkari and Kancha Kadali Bhaja

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.

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.

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.

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.

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.

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.

Cook the Masala

• Add the ginger-garlic paste and cook for about a minute until the raw aroma disappears.
• Stir in the tomato puree. Then, add the spice powders: 0.5 tsp turmeric powder, red chili powder, cumin powder, and coriander powder.
• Mix well and cook the masala on medium-low heat for 6-8 minutes, stirring occasionally. Continue cooking until the masala thickens and you see oil separating at the edges.

Simmer the Gravy

• Add the cubed potatoes and 1 tsp of salt to the pan. Sauté for 2 minutes, ensuring the potatoes are well-coated with the masala.
• Pour in 3 cups of water and stir everything together. Bring the mixture to a rolling boil.
• Once boiling, reduce the heat to low, cover the pan with a lid, and let the curry simmer for 12-15 minutes, or until the potatoes are fork-tender.

Combine, Finish, and Serve

• Once the potatoes are fully cooked and the gravy has reached your desired consistency, gently slide the fried nadia baras into the simmering gravy.
• Sprinkle the garam masala powder over the top.
• Allow it to simmer for just 2-3 minutes. This is enough time for the baras to absorb the flavors without becoming soggy.
• Turn off the heat and garnish with freshly chopped coriander leaves.
• Serve hot with steamed rice or roti.

Cook Until Tender

• Cover the pan with a lid and reduce the heat to low-medium.
• Cook for 6-8 minutes, stirring gently once or twice in between, until the banana slices are fork-tender but still hold their shape.

Crisp the Bananas

• Remove the lid and increase the heat back to medium.
• Continue to fry for another 5-7 minutes, flipping the slices occasionally.
• Cook until the slices are golden brown, slightly caramelized, and have crispy edges.

Serve

• Once cooked to your desired crispness, turn off the heat.
• Serve the Kancha Kadali Bhaja hot as a side dish with traditional Odia meals like dalma (dal with vegetables) and steamed rice.